2015 catie award entry | signature caterer for … · duck / bao bun, braised orange duck, garlic...

2015 CATIE AWARD ENTRY | SIGNATURE CATERER FOR BEST EVENTTRUTH + DARE | OCTOBER 22ND, 2014

22015 CATIE AWARD ENTRY: SIGNATURE CATERER FOR BEST EVENT |

An event designed to push the creative envelope and entertain the senses with a

unique combination of pure ‘Truth’ elements and racy ‘Dare’ components.

Synopsis


Concept

TRUTH + DARE | Oct. 22nd at Civic Center Park’s McNichols Building, was our company showcase event. It is our opportunity to show our appriciation to our clients and vendor partners, and our chance to show off!

TRUTH + DARE allowed us the freedome to show a variety of styles, cuisines, music and entertainment all within one event. We have produced many different styles of events for all kinds of clients. This event was meant to be as unique, as stylish, as pure, and as edgy as WE dared!

Spread out over three floors of the venue, guests would enter TRUTH + DARE through arches of custom signs and into a sculptured garden to check into the event. Servers passed delicious sashimi appetizers to give everyone a taste of what to expect upstairs. On the second floor they would experience TRUTH, and on the third floor, DARE.


Elements

Bento FarmThe Bento Farm station featured a matrix

tabletop full of unique + delicious salad fixings to go with the freshly carved brussels sprouts

and cauliflower.

Elements


Parfait LUXESavory Parfait flavors were presented upon

these buffet cubes, each dripping with crystals!

Elements


BiscuitTrue, homestyle biscuits were served with a Pig option, Cow option, + Chicken option.

Elements


Duck + BaoOur exclusive video walls presented the menu

for “DUCK + BAO,” a high tech Asian style buffet serving “Duck” Bao buns, and

“Not Duck” Bao Buns.

Elements


Ombre of DonutsHow sweet is this? An “Ombre of Donuts” was a

work of edible art! Donuts were hung on perfectly spaced wooden pegs, graduating in color from

deep purple, to lavender, down to white.

Elements


Diablo Ladder LoungeThe Diablo Ladder Lounge was a favorite

place to soak in the atmosphere. With Deviled Eggs on the menu, El Diablo would

inspire their presentation!

Elements


Smoke + MirrorsYes, you could say creating this stylish magic is “all smoke and mirrors.” Smoked infused foods, a mirrored tabletop, backdrop, and

model.

Elements


StripStrip Steak was being served in this lavish

pole-dancer’s paradise.

Elements


Choux FetishTwo of our favorite things, shoes, and choux (pastry!)

This fabulous drag diva just couldn’t decide!

Elements


Menu DesignEach station at Truth + Dare had a very unique approach for the menu design from the Biscuit area with biscuits filled with roasted chicken, pulled pork or poblano-orange braised pot roast, to the savory parfaits offered at the Parfait Luxe station, and of course the “Strip” section mimicking a strip club, serving customers either Steak or vegetables that were cleverly named after dancers (Brandi, Jasmine + Ginger). Every single item on the menu was thought out to the very last detail and with a dash of humor.

DEVILED CHORIZO + EGG

crispy chorizo, crumbled queso

cotija, cumin dusted red

corn tortilla pesito

BACON + BLUE PARFAITbleu cheese panna cotta,

cardamom pears,black walnut crumb,

pancetta brittle

Brandiherb crust snake river farms strip, veal demi, brandy butter, truffle parmesan - san luis valley potato risotto

Jasminepan seared parsley rubbed lamb tenderloin, lemon gremolata, oregano jasmine rice risotto, feta, kalamata, roasted tomato

Gingerbraised carrot steak, ginger honey glaze, lobster corn risotto


Full Menu

PASSED HORS D’OEUVRESTRUTH CHIP (served at entrance) / ahi tuna, caper aioli, diced nicoise olive-green bean-tomato relish (GF)

BEET COMPRESSED APPLE / figgy goat cheese, crispy leek, oregano (VEG)

YELLOW PEPPER SHRIMP / honey yellow pepper cocktail sauce, pepino cilantro pesto, micro salad (GF)

THE BISCUITTHE CHICKEN / slow roasted chicken, pesto, whipped brie, garlic aioli, basil buttermilk biscuit

THE PIG / pulled naked pork, pork tasso onion gravy, crispy shallots, cheddar rosemary biscuit

THE COW / poblano-orange braised beef pot roast, chorizo fundido, charred pineapple pico de gallo, jalapeño jack biscuit

DUCK + BAODUCK / bao bun, braised orange duck, garlic orange syrup, candied jalapeño with soba, nappa, pumpkin seed slaw, lotus chip

NOT DUCK / bao bun, potato red wine braised bulgar wheat, sweet carrot puree with soba, nappa, pumpkin seed slaw, lotus chip (VEG)

PARFAIT LUXEBACON + BLUE / blue cheese panna cotta, cardamom pears, black walnut crumb, pancetta brittle (GF)

SALMON + GOAT / pecan smoked salmon flake, caper whipped goat cheese, crispy kale, lemon zest (GF)

PEAS + CARROTS / sweet pea thyme mousse, caramelized ginger carrot mash, buttery bread crumb, pea tendrils (VEG)

BENTO FARMARUGULA SALAD WITH BRUSSELS SPROUTS + CAULIFLOWERToppings Include:grilled artichoke heart, radish, smoked tender belly bacon, shaved parmesan, tiny baby roasted potato, grilled chopped white and green asparagus, haricot verts, roasted tomato, red pepper croutons, olives, honey worcestershire dressing, cheese bread sticks

TRUTH DRINKSTHE NAKED TRUTH (welcome drink) / light rum, elderflower essence, lavender blackberry shrub, lavender glitter

TRUTH SERUM (at the bar)/ gin, cucumber, tangerine, thai basil black pepper elixir

THE TRUTH HURTS (at the bar) / citrus vodka, yuzu lime luxe sour

PASSED HORS D’OEUVRESDARE CHIP (served at entrance) / sashimi wasabi crusted ahi tuna, sriracha aioli, thin sliced asian chili (HOT!) (GF)

HERITAGE BACON / maple, spice, cherrywood smoke (GF)

FINGERLING RACLETTE / roasted potato, toasted raclette, cornichon, marinated onion, tomato relish (GF / VEG)

DIABLO LADDER LOUNGEDEVILED CHORIZO + EGG / crispy chorizo, crumbled queso cotija, cumin dusted red corn tortilla pesito

JALAPEÑO PEPPER PICKLED + DEVILED EGG / chipotle, sweet corn pico, mexican oregano (GF / VEG)

POBLANO AVOCADO DEVILED EGG / whipped avocado, royal red shrimp, tomato pico, micro cilantro (GF)

POLLO BUFFALO DEVILED EGG / jalapeño cholula, queso azul, chicken chicharones, crisp celery leaf

SOUL KITCHENPORK BELLY POUTINE / milk braised duroc pork belly, five spice tater tots, cheese curd, wild mushroom port-sake demi, shishito pepper, duo grape relish

EGGPLANT FALAFEL POUTINE / chickpea falafel with eggplant, tandoori tater tots, coconut curry gravy, cucumber tomato hash

SMOKE + MIRRORSSMOKED HEIRLOOM CAPRESE / burrata cheese, heirloom tomato concasse, garlic parsley pesto, white balsamic syrup, basil crisp, alder smoke (GF / VEG)

BUFFALO CARPACCIO / smoked buffalo tenderloin carpaccio, baby kale cous cous salad, pecorino romano aioli, crispy caper, mesquite smoke

STRIPBRANDI / herb crust snake river farms strip, veal demi, brandy butter, truffle parmesan san luis valley potato risotto (GF) JASMINE / pan seared parsley rubbed lamb tenderloin, lemon gremolata, oregano jasmine rice risotto, feta, kalamata, roasted tomato GINGER / braised carrot steak, ginger honey glaze, lobster corn risotto

DARE DRINKSDARE-DEVIL (welcome drink) / bourbon, pomegranate, blood orange, ginger beer

TRIPLE DOG DARE (at the bar)/ gold tequila, chipotle sour, jalapeño lemonade, charred chile pepper

DARE DESSERT STATIONS

CHOUX FETISHBLUE SUEDE / mocha cremeaux filling with 64% madagascar ganache (VEG)

RED PATENT / raspberry currant and white chocolate chantilly filling (VEG)

PINK LEATHER / pomegranate curd with hibiscus essence filling (VEG)

GREEN NUBUCK / sicilian pistachio mousseline filling (VEG)

WHITE SATIN / passion curd and coconut cream filling (VEG)

DARE, DARK, DESSERTCHOCOLATE POT DE CREME / black garlic, roasted sugar beets (GF / VEG)

RUSSIAN CREAM / smoked chipotle, bordeaux cherry (GF / VEG)

CARAMEL CREAM MOUSSE / maple candied duroc pork belly, brown sugar apple, cider vinegar salted apple crisp (GF)


Our goal for Truth + Dare was simple. Let’s ”WOW” and Thank our wedding/special event planners, vendor partners, current & previous clients, venue booking agents, and hotels, while showing some great new concepts. The end goal was to inspire, which we nailed! The days following the event were full of complimentary emails and phone calls from guests that had attended our Truth + Dare event. All guest enjoyed the Dare floor as equally as they enjoyed the Truth!

GoalsThe challenges on TRUTH + DARE were actually few. Trying to meet every week for 2 months leading up to the event to brainstorm on new and innovative concepts never before seen, had to be the largest hurdle to overcome. We did this by simply making it happen regardless of how time consuming or difficult it may have been. It required a lot of creative minds to make this event come to life.

With only one small passenger elevator to use to transport all décor for three floors, one of our main challenges was the very difficult set and strike of the event. We loaded virtually every piece of our decor and furnature out of our warehouse up three flights of stairs. There was no other way, but well worth every step.

Challenges

“Why be ordinary when you can be extraordinary? That was the idea behind Truth + Dare, a showcase of the food, decor and entertainment options that can transform an event from mundane to magnificent.” Joanne Davidson, Denver Post

A Creative Menu + Beverage. collection of strikingly innovative and custom designs including these stations: Ombre of Donuts, Strip, Biscuit, Duck + Bao, Bento Farm, Parfait Luxe, Choux Fetish and so much more!

Mood Integrated + Purposeful Decor. driven environments wove together light, texture, color, taste, and smell to make a lasting impression, incorporating the pure light of Truth and the racy darkness of Dare.

The Light + Provocative Entertainment. entertainment was integrated into the entire production, featuring DJs, acapella group, the drumming chefs of Whisk Beat, éclair eating cross dresser and several other live entertainment artists designed to complement the flavor of each station.

Uniqueness


Vendors

D Bar DenverLisa [email protected]

AtomicRob [email protected]

Jay's ValetKen [email protected]

A Music PlusPat [email protected]

McNichols Civic Center BuildingTim [email protected]

Colorado Party RentalsDan [email protected]

Argonaut Wine & [email protected]

Allee PhotographyKevin [email protected]

Showtec EventsRob [email protected]

Lighting Design by ScottScott [email protected]


Basic Deviled Egg:

• 6 farm fresh eggs• 1/4 cup mayonnaise• 1 teaspoon white vinegar• 1 teaspoon yellow mustard• 1/8 teaspoon salt• Freshly ground black pepper

Directions1. Place eggs in a single layer in a saucepan and cover with enough water that

there’s 1½” of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Deviled Chorizo and Egg:

Cut cooked chorizo sausage into half lengthwise. Then slice across into 1/8 “ half moons. Drop sausage into a deep fat fryer and cook until crispy (about 3 minutes). Drain on paper towels. Next slice red corn tortillas into 1/8” strips. Drop into fryer and cook until crunchy. About 2 minutes. Drain on paper towels.

To Build: fill eggs with basic deviled egg recipe. Top with crispy sausage, tortilla strips and some cotija crumbles.

Jalapeño Pepper Pickled Deviled Egg:

In a small mixing bowl, place basic deviled egg filling and 2 tablespoons of pickled jalapeño juice. Stir well and set aside. Meanwhile, place cooked egg whites in a vacuum seal bag, pour over 1 cup of pickled jalapeño juice. Seal in a vacuum sealer and let chill for 2 hours. Remove from bag and drain dry. Place whites on a serving platter and fill with egg filling. Top with cooked chorizo sausage, corn pico de gallo, and Mexican oregano leaves.

Poblano Avocado Eggs:

In a small mixing bowl, add basic egg mix, 2 tablespoons chopped roasted poblano, and ½ of a smashed avocado. Stir well. Fill into egg whites on a platter. Top with tomato pico de gallo, one Royal Red Shrimp (raw), and micro cilantro

Pollo Buffalo Deviled Egg:

In a small mixing bowl, add basic deviled egg mix along with 2 tablespoons Chalula hot sauce. Fill egg whites on a serving platter. Top with crumbled blue cheese, crispy celery leaves and fried chicken skins. (shown to the left)

Recipes: Diablo Deviled Eggs


Recipes: Duck + Bao

“Duck”: Yields > 24Bao Dough:

• 1 package dried yeast or 1 cake fresh yeast• 1 cup lukewarm water• 4 ½ cups flour• 1/4 cup sugar• 2 tablespoons Crisco or vegetable oil• 1/2 cup boiling water• 2 tablespoons sesame seed oil

Directions1. Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with

cloth. Let rise 1 hour, until bubbles appear.2. Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until

lukewarm. Pour into yeast mixture. Add 3½ cups flour.3. Knead dough on lightly floured board until smooth. Put into extra large, greased

bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

4. Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12” long and 2” wide. Cut into 12 pieces (24 total).

5. Flatten each piece with palm of hand. Roll with rolling pin into 3” circles.6. Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in

half so that it becomes a half moon. Crimp edges tightly with fork.7. Place each roll on separate square piece of foil on steamer tray. Cover tray with

towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.8. Steam, tightly covered, over briskly boiling water for 10 minutes. Fill with orange

braised duck meat.

Orange Duck Confit:

• 1 lb duck confit meat pulled and diced fine• 1 bottle red wine• 1 cup orange juice• 1 tablespoon orange zest• 1 shallot diced fine• 1 tablespoon brown sugar• 3 cups duck stock

Directions1. In a medium sauce pan, add shallots red wine, sugar and juice. Bring to a

boil and let reduce until a syrup forms, about 30 minutes. Add duck stock and orange zest to syrup and allow to reduce down by ¾. Should be able to coat the back of a spoon with the sauce.

2. Mix in duck meat and allow to simmer for about 15 minutes. Remove from heat and allow to chill until ready to fill Bao buns.

Orange Ginger Syrup:

• 3 cups orange juice• 1 teaspoon ginger, freshly ground• 2 tablespoons rice wine vinegar• 1 tablespoon fresh ground garlic• 2 tablespoons corn starch

Directions In a small sauce pan, add all ingredients except corn starch, bring to a boil and reduce heat to medium. Allow to cook for about 5 minutes. Remove from heat and strain out garlic and ginger through a fine mesh strainer or cheesecloth. Place back in sauce pan and bring to a low boil. In a small bowl, add corn starch and 2 tablespoons of water, stir well to make a slurry. Slowly add slurry to boiling sauce stirring constantly. Sauce will thicken to a medium thickness. Remove from heat and allow to set at room temp until ready to serve.

Candied Jalapeños:

• 1 jalapeño slice into thin rings• 1 tablespoons sugar

Toss peppers with sugar to coat well. Place peppers in a single layer on a non stick cookie pan or silpat. Place in an oven set to 200° F. Allow to slowly dry out for about 2-3 hours. Remove from oven and let sit on a drying rack until crunchy. Store at room temp.

Serve with Napa Cabbage slaw and fried lotus root chip.


Recipes: Duck + Bao (continued)

“Not Duck”: Yields > 24Bao Dough:

• 1 package dried yeast or 1 cake fresh yeast• 1 cup lukewarm water• 4 ½ cups flour• 1/4 cup sugar• 2 tablespoons Crisco or vegetable oil• 1/2 cup boiling water• 2 tablespoons sesame seed oil

Directions1. Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with

cloth. Let rise 1 hour, until bubbles appear.2. Dissolve sugar and vegetable oil in ½ cup boiling water. Stir well. Cool until

lukewarm. Pour into yeast mixture. Add 3 ½ cups flour.3. Knead dough on lightly floured board until smooth. Put into extra large, greased

bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

4. Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12” long and 2” wide. Cut into 12 pieces (24 total).

5. Flatten each piece with palm of hand. Roll with rolling pin into 3” circles.6. Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in

half so that it becomes a half moon. Crimp edges tightly with fork.7. Place each roll on separate square piece of foil on steamer tray. Cover tray with

towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.8. Steam, tightly covered, over briskly boiling water for 10 minutes. Fill with orange

braised duck meat.

Vegan Bulgur Wheat & Purple Potato Bao Bun Filling:

• 2 tablespoons extra virgin olive oil• 1 cup bulgur wheat (raw)• 2 cups purple potatoes (small diced & blanched)• 1 large carrot (grated)• 1 large onion (pureed in food processor)• 1 sprig fresh rosemary• 3 sprigs fresh thyme• 2 tablespoons garlic (minced)• salt & pepper – to taste• 3 tablespoons Worcestershire sauce (vegan)• 1/4 cup tomato paste• 1/2 cup red wine• 1/4 cup vegetable stock

Directions1. Cook 1 cup of raw bulgur with 2 cups of water until soft and no water remains.

Cool and set aside. 2. Cut purple potatoes to ¼ inch dice and place in boiling water for 5 minutes.

Strain and cool in cold water.3. Prep remaining ingredients and set aside.4. In a large saute pan, start with oil and add the carrots and onions. Once

warm, add the cooked bulgur wheat, potatoes, and fresh herbs and saute until the aromas of the herbs are present. Next add the garlic and salt & pepper and stir until well combined.

5. Deglaze with Worcestershire and red wine and allow to reduce on low heat. 6. Once very little liquid remains, add the tomato paste and stir. Next, add the

vegetable stock and cook until desired thickness of filling is achieved. Cool until ready to fill Bao buns.

Serve with Napa Cabbage slaw and fried lotus root chip.


Recipes: BiscuitBasic Biscuit Recipe:

• 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better) • 1/4 teaspoon baking soda • 1 tablespoon baking powder (use one without aluminum) • 1 teaspoon kosher salt or 1 teaspoon salt • 6 tablespoons unsalted butter, very cold • 1 cup buttermilk (approx)

Directions1. Preheat your oven to 450° F.2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.3. Cut the butter into chunks and cut into the flour until it resembles course meal.4. If using a food processor, just pulse a few times until this consistency is achieved.5. Add the buttermilk and mix JUST until combined.6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.7. Turn the dough out onto a floured board.8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about ½”

thick. Fold the dough about 5 times, gently press the dough down to a 1” thick.9. Use a round cutter to cut into rounds.10. You can gently knead the scraps together and make a few more, but they will

not be anywhere near as good as the first ones.11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching

each other.

The Chicken Biscuit:

• 1 (5 to 6 pound) roasting chicken• kosher salt• freshly ground black pepper• 1 large bunch fresh thyme, plus 20 sprigs• 1 lemon, halved• 1 head garlic, cut in half crosswise• 2 tablespoons (1/4 stick) butter, melted• 1 large yellow onion, thickly sliced• 4 carrots cut into 2” chunks• 1 bulb of fennel, tops removed, and cut into wedges• olive oil

The Chicken Biscuit: (Continued)

Directions1. Preheat the oven to 425° F.2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any

excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

3. Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove meat and shred by hand and set aside along with remaining jus.

Pesto:

• 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)• 1/2 cup freshly grated romano or parmesan-reggiano cheese (about 2 ounces)• 1/2 cup extra virgin olive oil• 1/3 cup pine nuts (can sub chopped walnuts)• 3 garlic cloves, minced (about 3 teaspoons)• salt and freshly ground black pepper to taste• special equipment needed: a food processor

Directions 1. Place the basil leaves and pine nuts into the bowl of a food processor and pulse

a several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

2. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

3. Stir in some salt and freshly ground black pepper to taste.

To Build The Chicken:

Make the classic biscuit mix in addition to 2 tablespoons of finely diced basil leaves mixed into the dough. Bake as directed. Heat chicken with jus. Serve on a warm buttermilk biscuit. Spread biscuit with some basil pesto. Add a slice of brie and some garlic mayonnaise or aioli.


Recipes: Biscuit (continued)The Pig Biscuit:

• 1 tablespoon mild paprika• 2 teaspoons light brown sugar• 1½ teaspoons hot paprika• 1½ teaspoon celery salt• 1/2 teaspoon garlic salt• 1/2 teaspoon dry mustard• 1/2 teaspoon ground black pepper• 1/2 teaspoon onion powder• 1/4 teaspoon salt• 8 pounds pork butt roast• 2 cups cider vinegar• 1 1/3 cups water• 5/8 cup ketchup• 1/4 cup firmly packed brown sugar• 5 teaspoons salt• 4 teaspoons crushed red pepper flakes• 1 teaspoon ground black pepper• 1 teaspoon ground white pepper• 2 pounds hickory wood chips, soaked

Directions1. In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt,

garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.

2. Prepare a grill for indirect heat.3. Sprinkle a handful of soaked wood over coals, or place in the smoker box of a

gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.

4. Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.

5. In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

Pork Tasso Gravy:

• 1 lb pork tasso ham, diced fine in food processor• 1 onion diced fine• 2 cloves garlic diced fine• 1/4 cup bacon fat rendered• 1/4 cup flour• 1 qt heavy cream

Directions In a medium sauce pot, heat bacon fat with garlic and onions. Cook on medium heat for about 3-4 minutes or until onions are soft. Stir in pork tasso and cook for 3 more minutes. Add flour and stir constantly for about 3 minutes to cook our flour taste. Turn heat down to a simmer. Stirring now with a whisk, add I cup of the heavy cream and stir until the flour lumps are out. Slowly add remaining heavy cream. Stir until gravy has thickened. Taste for seasoning.

Crispy Shallots:

Thinly slice 4-5 shallots lengthwise. Place in a bowl and break apart by hand into individual strips. Add about 2-3 tablespoons of flour and salt. Stir well and let rest for 10 minutes. Carefully place shallots into a deep fat fryer at 350° F, and stir until fried a deep golden brown. Remove onto paper towels to drain.

To Build The Pig:

Make basic biscuit recipe with the addition of rosemary leaves and shredded cheddar. Bake following directions. Serve pulled pork meat with jus over biscuit. Smother with tasso gravy. Finish with crispy shallots.


Recipes: Biscuit (continued)The Cow Biscuit:

• 2 lbs sirloin, 1” thick • 1 tablespoon olive oil, or canola oil • 2 onions, cut in eighths • 8 carrots, cut in 2” pieces • 4 stalks celery, cut in 2” pieces• 3 whole poblano peppers roasted seeded and peeled• 2 tablespoons orange zest • 1/2 cup red wine vinegar, or 1 cup red wine • 1½ cups beef broth • 1 bay leaf • 1 bay leaf • 1/2 teaspoon dried thyme • 1/8 teaspoon salt and black pepper, freshly ground

Directions1. Trim fat from beef. Cut a length of kitchen string about four times the length of

the roast and wrap once around the length, then around width several times, tying where it comes together.

2. In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.

3. Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.

4. Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.

5. Return vegetables and the orange zest to pot, cover, and simmer about 15 minutes, or until beef is very tender.

6. Discard bay leaf. Shred meat by hand. Serve with pot juices.

Chorizo Fundido:

• 2 tablespoons olive oil • 1/2 small onion, chopped • 1 garlic clove, minced • 1 jalapeño, seeded and diced • 2 ounces chorizo sausage • 4 ounces mozzarella cheese, cubed • 4 ounces monterey jack cheese, cubed • 3 ounces goat cheese, crumbled • 6 small flour tortillas

Directions 1. Preheat oven to 400° F. Place an 8” casserole in oven while preparing the

fundido. 2. Heat oil in skillet over medium high heat until slightly smoking. Add onion, garlic

and pepper and cook for one minute stirring constantly. 3. Add chorizo and break up while cooking for about 10 minutes. 4. Remove the casserole from oven. Spread the cheeses over hot bottom of dish.

Return the dish to oven and bake until cheese is just melted, about five minutes. 5. Remove from oven and sprinkle chorizo mixture over top. Return to oven and

heat for about three minutes.

Charred Pineapple Pico:

• 1 cup chopped fresh pineapple, grilled and charred • 1/2 cup chopped peeled mango • 2 tablespoons minced fresh cilantro • 1 tablespoon finely chopped red onion • 1 tablespoon lime juice • 3/4 teaspoon salt, divided • 2 cups cubed cooked chicken breast • 1/2 teaspoon ground cumin • 1/4 teaspoon salt-free garlic seasoning blend • 8 corn tortillas (6”), warmed

DirectionsCombine the pineapple, mango, cilantro, onion, lime juice and 1/4 teaspoon salt in a small bowl. Set aside.

To Build The Cow:

Make basic biscuit recipe adding shredded jalapeño jack cheese to the dough. Bake according to directions. Serve hot shredded beef with jus over biscuit. Top with chorizo fundido and charred pineapple pico.


contractNot available, as this event was a showcase event for our own company.

2015 catie award entry | signature caterer for … · duck / bao bun, braised orange duck, garlic...

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