Event Tips & Recipes
Looking for a fun and easy starter for your Spring soiree? Why not try this little gem – recommended by our Executive Chef! Smoked Trout and Garlic Cream on Rye Toasts A few store-bought ingredients turn these toasts into an appetizer. Smoked trout and chopped cornichons perch atop a layer of garlic cream. Serve the appetizers [...]
We’re always on the lookout for interesting new ways to present our fabulous food. Do check out the Biz Bash articles linked below for some new ideas: First up, a slew of cool ideas from companies all over the country. Click the picture to go to the article. Check out that portable kegerator! Next up! Fish [...]
Baked Belon Oysters in Seaweed Butter Adapted by the New York Times from Andrew Carmellini, Lafayette restaurant, New York TOTAL TIME: 55 minutes For the Seaweed Butter (Makes 1 Cup) 1 sheet nori seaweed 1 cup (2 sticks) unsalted butter, room temperature Finely grated zest of half a lemon 3 tablespoons lemon juice 1 tablespoon [...]
This article caught our eye today. Looks like the CSU dining halls are getting into the green energy business! We hope you’re as interested in learning about people’s efforts to go green as we are. For more information about our green practices check out this link!
Looking for some fun ways to spice up your menus this spring? Check out these 10 ideas from New York caterers from Biz Bash: How about this: 11 Questions Every Event Staffer Should Be Prepared to Answer. “What’s your WiFi password?” Absolutely essential!
Check out this interesting article all about Buffets from LifeScript magazine!
Here is another interesting article from Colorado Meetings + Events. Featured in their Winter 2013 issue, this article explains how a small budget does not have to mean a small impact!
For your holiday parties, keep in mind Three Tomatoes has a simple delicious secret: hand decorated homemade cookies to complete your meals for your guests, like the ones our in-house decorator Gilberto took out of our oven this morning! Here he is with beautiful iced snowflakes and stars! Happy Holidays to everybody!
From our own Joanne Katz! Perfect for your holiday meats. You’ll never buy canned again! 1 bag (12 oz) fresh cranberries 1/4 cup orange juice 4 slices of orange 1 cinnamon stick 1/2 cup brown sugar 1/4 cup agave syrup Cool all approximately 20 minutes until you hear the cranberries start to pop and the [...]
Roast Chicken with Smoky Tomato Sauce Executive Chef Joe Rensch says: “Pair with a nice Sonoma Valley pinot noir!” CHICKEN: 1 3 1/2 to 4-lb chicken, backbone removed, chicken quartered 4 Tbs. olive oil, divided 1 3/4 cups fresh or frozen corn kernels 1/2 cup chopped shallots (about 2 lg) 4 garlic cloves, peeled, flattened [...]