Catered events are again on the holiday calendar, but they likely will look a bit different this year. While gatherings may be smaller and kitchens short staffed, these five recipes can easily add a bit of sparkle to the season.
Crispy textures and melty cheese are both very craveable. When Chefs Will Eudy and Ben Whittington of Focus Brands put the two together, it creates a catering crowd-pleaser.
Chef Sam Woodfill gives his meatballs recipe a twist with a base of ground lamb, then carries out the Greek theme with fresh oregano, thyme, parsley, garlic and a generous amount of feta cheese crumbles.
Photo courtesy of Cura Hospitality/Providence Point
Grilled Vegetable Platter
Executive chef Caleb Hicks treats residents at Providence Point to this healthier option, combining asparagus, yams, zucchini, portobellos, artichokes and more, all grilled to add another layer of flavor.
Photo courtesy of The Perfect Puree of Napa Valley
Buta Sour
This riff on a whiskey sour combine bourbon, rum and chartreuse with tea and yuzu sour blend. The drink was created for the Cochon event in Austin, but the shimmering red color is perfect for holiday celebrations.
Vegan chef from Milwaukee medical center wins first place in the competition, put on by Physicians Committee for Responsible Medicine and Institute of Culinary Education.
National Hispanic Heritage Month (Sept. 15-Oct. 15) is the perfect time to add menu items with Latin flavors, from Honduran beans and rice to crispy plantains, amped up “seis leches” cake, vegan sofrito queso and more.
Any sold by Wisconsin-based Milo's Poultry Farms should be discarded because of possible salmonella contamination, the agency said. It reported Monday that 65 people have been sickened to date.
