September/October 2011

FEATURES

Holiday Catering | Happy Holidays
Many caterers are expecting a pretty good holiday season this year. How they create interesting holiday events—and make it work for their bottom line as well as for their customers.

Iron Chef Afghanistan | Culinary Competition
Rob Marone was whisked away from catering in North Carolina to an unforgettable few days in Kabul, where he was in culinary competition with the Golden Chef Afghanistan. Find out who won.

SPECIAL FOCUS

Savory Starters and Sweet Ending | Appetizers & Desserts
You make the food and these products help you create beautiful settings for it, no matter what kind of event you’re catering.

Setting the Mood | Tabletops and Buffets
Ideas for horsd’oeuvre and desserts that will delight your guests

DEPARTMENTS

Starters
Free products, Special Deals and Contest Information
Clever Utensil, Inspired Pears, Sizing up Potatoes, Video Recipes, the Taste of Sunflower, Bringing the Bar to you

Behind the Cover | Shiraz Events of New York and Miami
Framing the View. Custom Lucite displays show off food and the scenery

How To | Sous Vide
A cooking technique that seems designed for catering

Sensibly Green | Shining a Light on Savings
A change to LED bulbs makes a difference

Spotlight | On the Garden Wall
FoodArt by Cacique eliminated the table and added Wow!

On the Menu | Chefs Who Know Their Beef
From the old meatpacking center of the world

Presentations | Pink Himalayan Salt Bowls and Blocks
A natural way to cook or chill, prepare and serve

Conference News | Are you Ready?
The best of the best keep coming to Catersource.
February 26-29, 2012; Caesars Palace Las Vegas

TakeAway | All Dressed Up and Ready To Go
Added Touch Catering in Marietta, GA shares a new use for a dressmaker’s stand.

VOICES

80/20 | Bill Hansen

Marketing | 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

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 September/October issue.

Garden Wall Edibles
FoodArt by Cacique in Nassau created special hors d’oeuvre for plucking from a garden “wall” at a charity event. Recipes for:
•    Thai Beef Coconut Rolls
•    Chili Prawn Skewers
•    Mango Shots
•    Fresh Yellow Tomato Gazpacho Shots

Here’s the Beef
Two different takes on beef for today:
•    Dina Altieri’s classic and delicious Sautéed Beef Filet with Quick Summer Vegetable Ratatouille.
•    “Reconstructed Pastrami” made with short ribs, polenta and scallops, with Root Vegetable Slaw from Blue Plate Catering.
In the Pink with Himalayan Salt
Chef Tom Kern at Finesse Catering takes advantage of the temperature-holding qualities and dense texture of pink Himalayan salt blocks, bowls and plates. His recipes include:
•    Salt Rock Ceviche
•    Salt Rock Beef Tataki and Grilled Octopus
•    Asian Slaw
•    Carbonated Wasabi

Holiday Menus
Ideas for holiday parties from Shiraz Catering in New York and Miami.

Hot Competition
See caterer Rob Masone of Spring Lake, NC when he takes on the Golden Chef in culinary competition in Afghanistan, at