November 2011

November/December 2011

FEATURES

RESTAURANT | The Restaurant Option
You can offer guests an at-table choice of entrée—and make money doing it.

THEMES | Themed Events
From Egyptian to Paris Bistro to Roaring ‘20s, caterers share their ideas and strategies for creating events that follow a theme.

SPECIAL FOCUS

CREATING A THEME | MENU IDEAS, PRODUCTS AND SERVICES
Recipes, decor and food items that help you carry out one of today’s popular themes, whether ethnic or exotic.

SENSATIONAL SIPS | BEVERAGE SERVICE
Whether it’s beer at a BBQ, coffee at a breakfast meeting or champagne at a black-tie affair, offer the right beverage service for your customers.

DEPARTMENTS

STARTERS
Free products, Special Deals and Contest Information
Taste Travelers™ appetizers; fishlist.com; Citrus Celebrations; Novelty flavors of Gelato

Behind the Cover | Santa Barbara Catering Company, Tempe AZ
Chocolate Mouthfuls

On the Menu  |  A Catering Standby
Chicken can be high-end or economy, classic or ultra-trendy

Sensibly Green | Make it Green
Choura Events created all-green menus for the fall

Presentations  |  Thinking Inside the Box
Lunches that are sustainable—and surprisingly elegant

Spotlight | Not Just for Breakfast Anymore
Savory waffles are easy, inexpensive—and offer Wow! for your clients

Conference News  |  Are you Ready?
February 26-29, 2012; Caesars Palace Las Vegas

TakeAway  |  Nostalgic, Delicious—and New
24 Carrots Catering and Events created a station that took advantage of one of the most popular dessert items today…

VOICES

80/20  | Bill Hansen
Style | Meryl Snow
Roman’s Opinion | Michael Roman

IN EVERY ISSUE

ICA Dish | From the International Caterers Association
NACE  | From the National Association of Catering Executives
Advisory Board | Catersource Advisory Board Member List

ADDITIONAL ONLINE

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 November/December issue.

Poultry Recipe
It doesn’t have to be a breast of chicken in cream sauce—although there’s nothing wrong with that. Poultry, especially chicken, is a staple in almost every culture and lends itself to creative menu concepts. Recipe for:
•    Five-Spice Duck Breast from Evan Williams Catering

Sustainable Seafood
Ryan Choura of Choura Events has developed 100 percent “green” menus, from the source of the proteins and produce to the products they’re served on and the way they’re disposed of. He shared a recipe for an item on that menu:
•    Recipe for Pan-Seared Albacore with Roasted Fingerling Potatoes, Baby Arugula, Smoked Paprika and Sherry Vinaigrette from Choura Events

Savory Waffles
Jack Milan of Different Tastes turned a breakfast staple into an anytime menu item that’s perfect for catering. Recipes for:
•    Five Spice Shrimp and Rice Waffles
•    Barbecue Waffles
•    Vegetable Tagine Waffles

Themed Events
Recipes:
•   Maple Glazed Cedar Planked Salmon from Food for Thought
•   Tortellini Fruit Salad from Food for Thought