Catersource is part of the Informa Connect Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

Recipe: Octopus Toast

At the Art of Catering Food in New Orleans, LA this past March 2019, the states of Pennsylvania, Illinois, and California were represented on stage in “Thirty Hors d’oeuvres in 30 Minutes” via chefs Paul Larson (Blue Plate Catering; Illinois), Jay Varga (JDK Group; Pennsylvania), and the team of Jimmy Olang and Nicholas Weber (24 Carrots; California).

Each chef presented 10 delicious and creative ideas to impress clients, and then sampled one of those ideas to the audience. Bonus! Almost all of the hors d’oeuvre recipes were shared with attendees after the presentation. Click here for last week's recipe from Chef Paul Larson; check back on Friday, Dec. 20 for the next recipe.

Jimmy Olang and Nicholas Weber of 24 Carrots

See Jimmy Olang and Nick Weber at Catersource! Registration is NOW OPEN for Catersource 2020, co-located with The Special Event! Click here for more information or to register!


with avocado purée, serrano chili & lemon agrumato oil

Avocado Koji Puree

2 avocados
1 cup crème fraiche
1 lime, juiced
2 tsp salt
4 T koji
2 tsp kosho
1 jalapeno
1 T kosho
2 bunch, cilantro
1 T yuzu
2 garlic cloves

Method: Purée until smooth

Octopus Method

1. Cook Spanish octopus on a low simmer in a court bouillon for 90 minutes, let cool overnight in braising liquid. 2. Slice ¼-inch bias slices, drizzle with olive oil and fleur de sel.


In this order: Olive oil toasted crostini; avocado purée; slice of octopus; lemon oil; fleur de sel; 1 slice shaved serrano chili; micro cilantro garnish


Catersource includes an annual conference, tradeshow and magazine, online presence, e-newsletters, the Art of Catering Food conference, and Leading Caterers of America Executive Summit. Click here for conference information. Click here to sign up for any of our free e-news products or the quarterly issue of Catersource magazine.