catering newsletter fall 2009
TRANSCRIPT
-
8/8/2019 Catering Newsletter Fall 2009
1/4
travelers throughout Europe.
During the Middle Ages catering spread
throughout Europe and evolved into
not only providing
Most people have been to an event that
was catered by a proessional catering
company. Catering enters peoples lives
during some o their most important
times: weddings, baby showers and
anniversary parties, just to name a ew.
Have you ever wondered just when cateringactually started?
Catering can be traced back to the 4th
millennium BC in China. During this time
in China as well as in Ancient Egypt,
Greece and the prosperous times o the
Roman Empire, catering was used to provide
ood or soldiers on transportation and
trade routes. It was also critical in the
Christian Pilgrimages to Rome and other
Did you ever wonder when catering began?
THE HISTORY OF CATERING
FALL 2009
NEWSLETTERIssue1, Volume 1
INSIDE THIS ISSUE.
.
.
.
.
.
.
Welcome
Page 1
The History o Catering
Page 1
Catering Trends
Whats Hot Today!
Page 2
Letter From the
Director o Dining
Services
Page 2
Catering Policies
Planning Your Event
Page 2
Our Favorite RecipesAutumn Trifle with Roasted
Apples, Pears, and Pumpkin
Caramel Sauce
Page 3
Seasonal Fall MenuOerings
Page 4
Whet Your Appetite Newsletter University Catering at the University of Connecticut Department of Dining Services www.dining.uconn.edu/catering
(continued on pg. 4)
elcome to Whet Your Appetite, the first University Catering newsletter.
Entering a new age o catering and inormation, we thought it would be un to
keep in touch with you through a newsletter throughout the se mester. In this and
uture newsletters you will ind an array o inormation...perhaps a recipe or two,
photographs, seasonal specials, eature
articles, meet the sta and other
tidbits o inormation. Our
catering newsletter will be
distributed electronically to
continue our eorts to be
environmentally responsible.
Newsletters will also be posted on our
website at www.dining.uconn.edu/catering.
Look or our next newsletter in November, in time to help
you plan or your holiday get togethers. I you have any topics
or items you would like us to cover, eel ree to contact us at 860-486-5053 or by
email at: [email protected].
W
Sizzlin Veggie
Kabobs
Let University Catering cater your next event!Weddings, Anniversaries, Holiday Parties, Banquets,and Conferences, all in our beautiful Rome Ballroom.
(Please ask about catering in other locations.)
Let University Cateringcater your next event!
-
8/8/2019 Catering Newsletter Fall 2009
2/4
Three major trends dene catering today.
Guests demand ood that rivals the best o
international cuisine, they hunger or the
soothing avors ocomfort foods, and desire
oods prepared with locally grown ingredients.
International Cuisine
Last year University Catering added ethnic
themed bufets to its menu guide. There is
a menu or everyone. ATaste o San Juan
includes authentic ried plantains and Arroz
con Pollo. The Asian Bufet ofers Thai Peanut
Noodle Salad and Sesame-Orange Chicken.
For genuine Americana cuisine, we ofer the
Thanksgiving Year-Round Bufet. It includes
resh sliced turkey, candied yams and apple
and pumpkin pies.
Comfort Foods
Comort oods are back! Nurturing, down-to-
earth oods that evoke ond memories, tradi-
tions, and a great meal shared with riends and
amily. Rich and creamy Macaroni and Cheese,
Jack Daniels Marinated BBQ Ribs and Warm
Peach Cobbler are just a ew o our delicious
menu oferings.
Three major trends define catering today.
LETTER FROM THE DIRECTORC. Dennis Pierce, Director of Dining Services
Vegetables are a must on a diet.
I suggest carrot cake, zucchini
bread, and pumpkin pie.
~ Jim Davis
Locally Grown Ingredients
The Farm-to-Fork movement has made its
way to the UConn campus and into our buets.
University Catering
uses only UConn
Dairy Bar ice
cream, we
incorporate
locally grown
produce when
available and
even use UConn
Gold Honey rom our own Dining Services
apiaries or various desserts (upon request).
To incorporate all three trends, University
Catering will be introducing seasonal menu
specials. From Local Routes entrees prepared
with resh, local ingredients to tasty, comorting
desserts, there will be something or everyone.
All items will be prepared with the reshest
ingredients to capture the essence o New
England seasons. Fall menu items will only be
available or a limited time. So remember to
keep your mind open and taste something
new today.
Sweet and satisying cupcakes
are not only trendy right now
but are gorgeous little works
o art to add color and beauty
to your next catered event.
Page 2. Whet Your Appetite Newsletter University Catering at the University of Connecticut Department of Dining Services www.dining.uconn.edu/catering
WHATS HOT IN CATERING
Welcome to the source for all of your catering needs here at UConn. We are
really excited to be able to crat a newsletter that not only tells you what
the new trends are, introduces staf that makes it all happen, but also
gives you a behind the scenes peak at how University Catering is able
to do in excess o 3,580 events annually. Additionally as an added eature
we will share with you a tried and true recipe that you can master or your
own catering needs.
As you may not be aware University Catering has gone through a signicant
change in the past year. We have centralized our production and moved our operations to Shippee Hall.
In response to a decrease in business we have downsized our staf rom 48 ull and part time employees
to 29 ulltime employees. We have begun to do a national search or a General Manager o Catering, a
position that has been vacant or well over a year. In preparation or our new mode o operation we will
be undergoing a renovation of our production area at Shippee, allowing us to better serve the UConn
community. Please take time during your busy day and peruse our eforts and as always, thank you or
your continued support.
ITS ALL IN THEPLANNING
When planning your event, keepin mind that larger, more involved
events require a signicant
amount o planning and coordi-
nation. We recommend that you
place your order as early as pos-
sible to ensure a smooth owing
event. For popular dates such as
commencement weekend, open-
ing week, amily weekend, last day
o classes - more advanced plan-
ning is required. We will do our
best to accommodate all orders;
however, a late notice decreases
our ability to provide adequateservice and supplies.
The busy catering calendar may
not be able to accept late book-
ings. Even with what may seem as
easy as cookies and beverages,
delivery can still be an issue. I we
can accept them, an additional
charge is necessary to cover the
expense o last-minute alterations
and ordering. Events booked with
(continued on next page)
Catering Policies For
Planning Your Events
-
8/8/2019 Catering Newsletter Fall 2009
3/4
Saturday, Sunday,
Monday* Prior Tuesday
Tuesday Prior Wednesday
Wednesday Prior Thursday
Thursday Prior Friday
Friday Prior Monday
OUR FAVORITE RECIPES...One of our favorite fall recipes! Enjoy!!
Whet Your Appetite Newsletter University Catering at the University of Connecticut Department of Dining Services www.dining.uconn.edu/catering Page 3.
ITS ALL IN THEPLANNING(continued rom previous page)
less than seventy-two (72) hours
notice will require a ten percent
(10%) increase. Less than orty-
eight (48) hours will be twenty
percent (20%) additional.
University Catering services may
sell out when maximum capacity
is reached. Preliminary menu
arrangements are recommended
as early as possible, but must be
made at least ourteen (14) busi-
ness days in advance in order or
our staf to meet your needs and
expectations. Please note, peakdemand or delivery is 8:00am -
9:00am and 11:00am 1:00pm,
thereore we may need to adjust
your requested delivery time.
To ensure appropriate service
preparation, all cancellations
and/or changes referring to the
menu, guest count and event
arrangements must be nalized
by twelve noon, three (3) busi-
ness days prior to your event. The
event day is not included in the
calculation. Our ability to serve
additional guests added ater theguest count guarantee deadline
(i.e., less than three days beore
the event) will be determined
on a case-by-case basis. Any
decrease in the number o guests
made ater the guarantee dead-
line will not reduce the quoted
cost o the event. I the number
o guests exceeds the guarantee,
the client will be charged or the
actual number attending.
Event Day Guarantee
Due By
*I the Monday prior to your event is anobserved Holiday, guarantees will be due
one day earlier than the above stated.Bouquet Garni
Autumn Trifle with Roasted Apples, Pears,and Pumpkin-Caramel Sauce
A pastry bag and large rosette tip are optional or the whipped cream topping, which can also be spooned overthe trie.
For Cinnamon Pastry CreamWhisk yolks and 1/2 cup milk in large bowl. Add sugar, our, vanilla, and cinnamon. Whisk until sugar dissolves. Bring
1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture.
Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transer
to medium bowl. Add butter and stir until melted.
Press plastic wrap directly onto surace. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
For Pumpkin-Caramel SauceMelt butter in heavy small saucepan over medium heart. Add sugar and cook until mixture is deep amber, stirring
constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble).
Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Rerigerate until cold, about 2 hours.(Can be made 2 days ahead. Cover and keep refrigerated.)
For Roasted FruitPreheat oven to 400 degrees. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet.
Heat in oven until butter melts and begins to brown, about 5 minutes. Add ruit to baking sheet and toss with butter.
Roast until ruit is sot and golden, turning with metal spatula every 15 minutes, about
1 hour. Cool ruit on sheet.
For AssemblyPlace ladyngers, at side up, on baking sheet. Brush with Sherry. Line bottom o 2 or 3 quart glass trie dish with
single layer o ladyngers, Sherry side up. Line bottom edge with 1 row o ladyngers, Sherry side in, pressing gently
against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizz le 1/2 cup caramel
sauce over. Line edge o dish with second row o ladyngers, Sherry side in. Cover ruit with single layer o ladyn-
gers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line
edge o dish with third row o ladyngers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
Whip cream, sugar, and vanilla in bowl until mixture holds peak. Fill pastry bag tted with large rosette tip with
whipped cream and pipe over trie or spoon whipped cream over. (Can be prepared 3 hours ahead; chill.) Drizzle
2 tablespoons caramel sauce on whipped cream. Brush pear slices with lemon juice; arrange decoratively atop the
whipped cream. Serve, passing remaining caramel sauce separately.
Assembly
3 1/2 dozen (about) soft ladyngers1/3 cup dry Sherry
2 cups chilled whipping cream
2 tablespoons sugar
Cinnamon Pastry Cream6 large egg yolks
2 cups whole milk3/4 cup sugar
1/2 cup cake our2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
Pumpkin-Caramel Sauce1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar1 cup heavy whipping cream
1/2 cup canned pure pumpkin
Roasted Fruit3 large Fuji apples, peeled, cored, cut into 1/2 inch cubes (about 4 cups)
3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)2 tablespoons resh lemon juice
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1 teaspoon vanilla extract
8 1/8-inch-thick slices Bosc pear
1 tablespoon resh lemon juice
-
8/8/2019 Catering Newsletter Fall 2009
4/4
Page 4. Whet Your Appetite Newsletter University Catering at the University of Connecticut Department of Dining Services www.dining.uconn.edu/catering
continued from page 1
ood or soldiers and travel-
ers but or entertainment
purposes or the upper
classes. Catering and ood
service became so popular
in the 14th and 15th century
that Germany was the irst
country to put laws in place
regulating quality o both
ood and beer.
Catering continued to lour-
ish and in the mid 1800sAlexis Soyer invented the
irst catering boiler which
used steam to help keep ood
warm. During the 19th and 20th
century many more technical
innovations, improvements in
transportation, and growing
populations helped catering
become an important part o
the national economy.
Todays catering has evolved
rom simply providing oodor travelers. Catering compa-
nies now pride themselves on
not only providing appetiz-
ing ood but also a visually
appealing atmosphere, rom
the presentation o ood
to linens and decorations.
Although the intent o cater-
ing has changed throughout
the years, it continues to be a
vital part o our society.
Background Inormation or article romwww.cababstracts.org
HISTORY OF
CATERING
UNIVERSITY C ATERING626 Gilbert Road Ext.
Rome Commons, 1st FloorStorrs, CT 06269-1071
860-486-5053
Fax: 860-486-5054
Seasonal SpecialsFall 2009 produces a wide variety of delicious fruit s and vegetables that we
can offer you, including fresh local and organic produce.
PASTRYFall Harvest Muin
Pumpkin, Walnuts, Carrots, Cinnamon-Pumpkin Flavor, topped with Butter Streusel$10.00/dozen
HORS D OEUVRECranberry & Brie Phyllo
$15.00/dozen
SALADS(Can be used or your Custom Hot Buet or Full Service Menu)
Baby Spinach with Dried Cranberries, Pumpkin Seeds & a Maple Shallot Vinaigrette
Apple Pear Salad with Lemon Poppy Seed Dressing
SOUPSCream o Butternut Squash & Apple Soup
$18.00/gallon
Roasted Root Vegetable Soup$18.00/gallon
ENTREES(Custom Hot Buets)
Roast Pork Tenderloin with Braised Red Cabbage & Apples$28.00
Roasted Butternut Squash Ravioli with Sage Cream Sauce(Vegetarian Entree)
NEW GOURMET SANDWICH SELECTIONCranberry & Almond Chicken Salad Sandwich on a Croissant
DESSERTSCranberry Pear Crisp
$70.00/per order (serves 24-30)
Spiced Pumpkin Tarts$18.00/dozen
FallSPECIALTIES2009
TEST YOUR KNOWLEDGE
What is the term or
a bundle o mixed herbs
used to lavor soups
and stews?
Answer on page 3.