Catersource
July 2011
July/August 2011
FEATURES
CUISINE: Ingredients A to Z
Information, recipes and ideas for both familiar and new ingredients, from Arctic char to zucchini, to stimulate your creativity.
TECHNOLOGY: Smartphones and Tablets
How do you really take advantage of your smartphone and/or tablet? Some ideas for apps and uses that will help you work more efficiently.
SPECIAL FOCUS
BITE SIZE SERVICE | Miniware, Small plates, Picks and Skewers
There are plenty of options to show off your small plate menu items.
IN THE KITCHEN and ON THE ROAD | Cooking and Transport Equipment
Whether you're preparing in the kitchen or toting your catering across town, you need the right equipment.
DEPARTMENTS
Starters
Free products, Special Deals and Contest Information
Behind the Cover | Whistler Cooks Fine Foods, Inc.
Summer Canapes; Light fresh and beautiful
Spotlight | Ideas for Caterers from NRA
A few products that stood out
Sensibly Green | Good for Diners, Good for the Planet
College gets serious about green choices
On the Menu | Cheese Please
Everyone's favorite ingredient dominates menus
Takeaway | Thinking Outside the Box — and In It
Butler's Pantry creates display using storage products found at the office store
VOICES
Roman's Opinion | Michael Roman
80/20 | Bill Hansen
Style | Meryl Snow
IN EVERY ISSUE
ICA Dish | from the International Caterers Association
NACE | from the National Association of Catering Executives
Advertiser Index
Direct website links to the advertisers featured in this issue.
Catersource magazine Extras
We hope you enjoy every issue of Catersource magazine, but did you know that there are extras online that make the magazine even better? Recipes, photos, menus and more. If you haven’t checked them already, here are links to stories with online extras from the July/August issue.
Getting Off to a Good Start
Whistler Cooks Fine Foods, Inc. in Whistler, BC likes to start summer events off right, with canapés like Ginger & Chili-Seared Prawns on Fresh Cucumber Rounds with Lemon Aioli, Grilled Scallops with Roasted Corn Salsa on a Melon Timbale and Pemberton Potatoes Filled with Island Goat Cheese and Fresh Herbs.
More Cheese, Please
Sodexo at Western Illinois University incorporates cheese in many of its catering offerings, including Pumpkin Ravioli with Parmesan Sage Cream Sauce and Fontina Risotto Cakes with Chive Oil.
Lon Lane makes raclette into a meal with the addition of West End Soup and Chicken Liver Paté.
Brand It Yourself
It takes a little effort and a dedicated printer, but you can create branded cookies and crackers in your own kitchen. Meryl Snow offers examples, and a video.
Great Ingredients
The A-to-Z list of ingredients to stir your creativity includes these recipes:
• Bison. Savory Bison Oven Roasted Meatballs from National Bison Association
• Fennel. Seared Scallops, Mushroom Risotto & Spinach with Tiny Veggies™ Fennel Root from Fresh Origins
• Jerk Seasoning. Shrimp & Scallops Escabeche and Jammin’ Jerk Chicken from McCormick for Chefs
• Lamb. Herbed Greek Loin Chops with Feta Salad from American Lamb Board
• Vinegar. Ann’s Harvest Salad for Two from Gourmet Blends
• Wasabi Arugula. Tuna Burger with Wasabi Arugula, tossed with Sesame Soy Vinaigrette from Church Brothers.
Outside the Box
Butler’s Pantry in St. Louis created an event to celebrate the opening of a storage products store, using the client’s retail products as the base of the stations. See the menu and more photos of the Texas Beef Station.
