Thoughts from the Journey

Day One of Katherine's trip to South Africa

Cradle restaurant… The Cradle of humankind.

Our first day in SA …stumbled upon this amazing spot for lunch complete with a mountain view.

We dined on butternut soup, goat cheese tomato salad, kudu carpaccio, pesto mushroom vermicelli and prawns with rice and butter sauce.- all ordered from the starter page so we could try small bites of many dishes.a bottle of south African pinotage and cappuccino for dessert.

Found on this spot was one of the oldest skulls of humankind, and grazing in the distance we saw kudu. Our server was not in a hurry- we dined for two hours, relaxing in the sun and gazing at the view. Maybe we should offer bowls of sea salt and ground pepper on our catered events- it tastes so much better.

Favorite flavors of summer…

Right now, it’s peppers on the grill- all flavors and colors, sprinkled with a dash of my homemade balsamic vinaigrette and a generous dose of salt and pepper, grilled until slightly charred and eaten warm in a salad of arugula, lemon and good olive oil.
I’m also into sunflower seeds on every salad. Yum!

Try this salad with simple grilled chicken, I opt for thighs and breasts, a hunk of whole grain bread spread with farmer’s goat cheese, and a chilled glass of South African Mulderbosch Sauvignon Blanc.
We opened a bottle of 2008 last night for dinner, and sipped until the sun set.

This morning my house smells like pepper jelly.

I’ve harvested all my jalapeno peppers and bell peppers, and am preparing canning jars for the sweet spicy jam that goes with everything, and makes a fantastic holiday gift. Fall is near, and I’m using herbs from my herb garden with abandonment. Stepping outside on this cool misty mornings, I’ve just cut sage, summer savory and rosemary for a fantastic arrangement. Nothing smells better than that!

It's a Party!

Last weekend, we were invited to a HOUSE OF ROCK PARTY hosted by an
architect friend and his wife.

Okay, I was kind of hesitant- aren't we too old for that sort of thing?

Damian (my creative adventurous other half) took an hour from the office late Friday afternoon and dashed down to Fantasy Attic in Depot Town.
He emerged as Kid Rock. (wow...) and found a costume for me to play (A Spice Girl- known as Ginger, I guess). I succumbed to the tight fitting British Flag, added a pair of white leggings, tossed on a red wig, painted plenty of eye makeup on my eyes and found a pair of red sparkly heels deep in my closet... We jumped in the convertible, conspicuous as ever, and decided- who cares!
The drink special of the evening was the "Vanhatten' (our host was Van and his wife Jill- too cute!) made with a good dose of Maker's Mark.
There were delicious snacks and appetizers- the blend of savory and sweet munchies.
We had a great time- totally out of the box!!
So, my friends, I'm here to testify. When you have a chance to LET YOUR HAIR DOWN (or put your hair on) dance and party to rock n roll music, go for it!
Meet some new friends and have some fun!

My weeknight date...the herb garden!

Ready for Spring!? Why not forgo the 5:00 vodka martini..and make a date
with mother nature. After a long day at the office, it's amazing how much
you can accomplish in a few hours of digging, planting, mulching and
weeding. My efforts improved both my state of mind and my herb garden! Pedro
the parrot loves to garden too- so on my shoulder he sits...The perennials
are looking healthy, and the prevailing mint and chives have not
disappointed me - once again, they are invading every crevice of the stone
wall. It's already time for the first blossoming of the garlic and onion
chives, so I cut a huge cluster and put them in a square vase filled with
fresh water- a few simple decorations for the outdoor dining tables.
I like to plant what I'll cook with-or use! Lots of basil, rosemary,
parsley (curly and flat), dill and cilantro.

Try making an herb bouquet with assorted herbs when you can't possibly make another batch of pesto. I have a perennial tarragon bush that is HUGE..many types of thyme (lemon is my favorite)- a curry plant- some sorrel that likes to spread here and there-a horseradish root that loves the soil..along with several healthy sage plants, some marjoram and oregano.

The lemon balm is prolific, and for a refreshing summer bath, I throw it in my bath water.. Ahh.... the smell makes me smile. Just tie a handful of fresh leaves in a clean washcloth, toss it in the tub and draw your bath. The hot water brings out the essential oils and the scent of the lemon balm, and you will be on our way
to a fresh start to the morning- good night's sleep.

Spring Shopping

I love to grocery shop, do you?

My mood and what I’m in need of determines which store I pick.

Oh, and there’s always the vegetable garden in the summer.

One of my favorite memories is watching my daughter, Amaron, during one of her visits home from college, head to the garden with a gigantic stainless steel bowl in search of tomatoes and cucumbers. She returned with her bowl brimming with produce- so full she could barely carry it!

Ah... summer’s bounty.
Anyway, back to spring shopping.

Start by cleaning out your fridge first! I have 2 fridges- the pantry fridge holds ALL of my produce and extra eggs, condiments and back up dairy. The kitchen fridge is the hot spot for daily cooking and ready to eat leftovers.
My method is to take everything out, shelf by shelf, wiping jars, checking dates, consolidating extras and rotating anything that needs to be eaten first. I do a super clean of the surfaces as well. If there are bits and pieces of items that need to be eaten… 2 stalks of celery, a few carrots, a bit of tofu, a container of cooked brown rice. some extra tomato sauce- a few chunks of good cheese, I’ll whip up a stir fry and have it for lunch at the office.
The six one-week-old apples become a cinnamon nutmeg applesauce, the yogurt and ripened bananas- along with the remaining blueberries, strawberries and end of the mango juice whir into a fruit smoothie. I check for what I need to restock- coffee, mustards, tomato products, dry goods..and make a mental list. I buy much of the same produce and fruit. Somehow, when the fruit bowls on my center island are full of colorful fresh fruits, we eat more and enjoy it more. No one has to worry about eating the last banana because there are always more!

In between work, picking up kids, client meetings, a yoga class, I steal an hour or so. Where I shop depends completely on my mood, and somewhat what I need to buy. I know, price should matter too, which it does, but somehow my shopping decisions are cleaner, more concise, and more creative all at the same time when the environment fits my mood. Yesterday, I chose Busch’s. Last week I hit Arbor Farms twice.. Two weeks ago it was Meijer (only in the wee hours of the morning when it’s quiet and empty!) . Sometimes I choose Target for a late Sunday afternoon shop with my son Brian- we stock up on beverages and pantry items (I love his help unloading!!). If I happen to be on State street, the Produce station beckons me- for the small market rush I get looking and smelling the produce.

I admit, much to much of my monthly spending is at the grocery store. But it makes me feel good!! I love the spontaneous dinner party- the ability to always have something to cook with- the feeling of complete organization- and that ready for anything mode I feel with a well stocked fridge and pantry.

Hey... can you come for dinner tonight?

Relaxation

Some like to curl up and nap under a fluffy down comforter, others prefer spreading an oversized beach towel on the sand and reading a juicy romance novel. My sister takes a walk or bike ride...
and I COOK!

Strange as it seems, it’s like drawing or painting, sculpting or designing, only with food. This morning I awoke at 4:00 a.m. with good intentions- to finish my taxes, but the kitchen was dark, quiet and beckoning me. Does that ever happen to you? Do you get sidetracked too? Cooking is form of meditation... I longed for simmering smells, and to work with my hands. Pedro the usually squawky and distracting Parrot’s head is resting on his back- now he’s sound asleep and quiet. Chloe our 6 year old Springer Spaniel is snoring at my feet. I’ve poured myself a cup of mint tea- a morning favorite.

Now, what to make...

Tying my apron over a pair of pick checkered p.j. bottoms, I let the spirit move me. Campy food was on my mind..BBQ, Corn, Savory flavors since we burned an enormous bonfire over the weekend. I happen to have a slew of barbecued chicken thighs from a weekend dinner party, which could be good. thinking, breathing, feeling the moment I found a box of cornmeal. Boil, steam, grind, sauté, stir, cool, fluff, grill…. What came to me was a cute polenta cake, savory and salty, seasoned with paprika, chile powder, oregano and garlic and a dash of olive oil and cream. I thought about cheese, but decided against. I boiled 8 cups of water with the spices, then added 2 cups of corn meal, stirring as I added. It cooked about 5 minutes on low heat, then I spooned the polenta it into 2 dozen mini muffin tin and set it outside to chill.Next, the chicken came off the bone, and I did a quick pulse in the food processor to even out the texture of the meat. A good dose or barbecue sauce, salt and pepper and a dash of hot sauce yielded a yummy mixture. By then, the polenta cakes were cooled, so I heated olive oil in my favorite skillet to brown them off on both sides, then slipped them back into the muffin tins, sprinkled with kosher salt.
Almost there, but I needed one more ingredient…..hum…so I fried some chopped onion. By now, the house smelling divine!!
Today, I’ll bring the three ingredients to the office, and have a taste test. Pretty simple, don’t you agree?


First, I’ll heat the polenta in the muffin tins, while they are heating, I’ll warm the chicken mixture on the stove-then I’ll top each cake with chicken, a few fried onions and dollop of BBQ sauce...
I’m going to serve them right from the muffin tins!

Today’s mantra? yummmmmmmmmmmm...

Care Packages- Cooking with Love

My mom and dad are in their 80’s and they have everything they need.
“Please, no more stuff!” was the request a few holidays ago.
How true- many of us really don’t need more stuff- I can relate.

So last Christmas, I came up with a unique gift. I decided to make a care package of some of my favorite meals- and package it up and deliver it to them.Today, I’m picking up mom and dad at the airport, so rather than driving to Kalamazoo with their first care package of 2010, I’m going to have it packed in a cooler for them to take on the drive home.Even If you don’t cook, or want to supplement, go ahead and purchase some readymade meals from your favorite caterer or grocery store.
My dad has been vegetarian for 20 years, so I’m making everything veggie!
Some I’ll freeze (the lentil loaf, the lasagna, the soup) , and some is fresh for them to enjoy over the weekend.

Here’s what’s cooking in my kitchen today…

• Carrot Lentil Loaf…a blend of lentils, brown rice, onion, carrots and celery with spices and balsamic glaze
• Whole Grain Pasta Bake with tomato basil sauce and feta
• White Bean and Fennel Stew…white beans, fresh sautéed fennel, onion, fresh tomatoes, garlic
• Veggie Pizzas…topped with pineapple, mushrooms, peppers, onion, pepperoncini rings, a super good tomato sauce, mozzarella, Parmesan and lots of Kalamata olives
• Vegetarian Lasagna..simple with spinach, ricotta, good whole grain lasagna noodles and a roasted red pepper sauce
• Whipped Potatoes with scallion and ginger- just grate some ginger in with the potatoes when cooking, and sauté scallion in butter- blend together with a dash of milk
• Puree of Vegetable Soup- just cook potatoes, broccoli, beans, carrots, onions and celery- in broth with herbs and soy- puree until smooth and freeze in small containers. The perfect lunch or dinner with a salad and bread
• Cut up Veggies
• Salad
• Fresh Fruit BowL
• Banana Oat Muffins

Merry Christmas Mom and Dad!! A delivery of food to your home… Cooked with Love… by KatherineThink about giving the gift of food to those you love. They will savor it.

Things my mother did teach me

The Art of Entertaining

We always had guests in our home when I was growing up- formal dinner parties at the dining room table, family sing alongs on Christmas Eve, and relaxed picnics in the back yard by the lake. Last night, I was catering a dinner party for an ambassador and his wife, and I realized the little tips I’ve learned from my mom that are instinctive to me.
Please, mothers and fathers, teach your children by example, and continue this tradition of welcoming guests into your home.

Here are some tips my mother taught me- thanks, mom!!!

• Find out in advance (if possible) if any of your guests have dietary restrictions..shellfish allergies, for instance. Be prepared to alter your menu to accommodate any restrictions or preferences.
  
  
• Greet your guests at the door with a warm hug or hand shake…take their coat and welcome them into your home.
  
  
• Have the candles on the dining room table
  
  
• When passing appetizers, offer the guest a cocktail napkin first
  
  
• Always warm your dinner rolls- it takes 5 minutes and there’s nothing more welcoming than a delicate warm roll with sweet unsalted butter
  
  
• When there is prominent guest of honor, server him or her first... then continue counter clockwise serving first the women, then the gentlemen.
  
  
• Always clear the salt and pepper sets from the table before you offer dessert
  
  
• When serving coffee from a silver coffee/tea pot, fill it with hot water 30 minutes before serving. When it is time to fill it with coffee (of course, empty it first) it will be warm and ready.

Ready to Get Outside!

Tired, but hungry for those good endorphins,
we ventured outside the Paris hotel for fresh air, exercise and sightseeing.After the lively Paris environment, we ended up choosing the Venetian for a quiet lunch, serenaded by the Gondolier. We dined on a Carpaccio, caprese salad, lobster pasta, eggplant Parmesan, cauliflower pea soup
and LOTS of bread dunked in reduced balsamic and olive oil.
Oh my gosh- so simple, but so good.A variety of sweet desserts and coffee finished the meal. We opted for a chilled Sierra Nevada instead of wine- seemed fitting for a Wednesday afternoon.

Still searching for more, we cocktailed at the café at the Paris with a former Katherine’s legacy- Vince Dreffs, who was also attending the conference.
He manages the catering at Opryland- what a great success story!

Wednesday's dinner took us to the unrivaled Mesa Grill,
the famous restaurant of Chef Bobby Flay, where we ordered wild mushroom grits topped with a poached egg, grilled pork tenderloin with a sweet potato corn tamale, spicy collard greens, grilled chicken tacos, a bean and rice stuffed rellenos pepper
and a fresh and crunchy gala apple gorgonzola salad.

Impeccable service and profound tastes.

Breakfast the next day was a giant bagel from the hotel, with Swiss cheese, puffed baked eggs and juicy tomato slices- which I sprinkled with lots of salt and pepper. This carried me through the day…

There was not much time for sleeping, but after all, why sleep when there’s so much to do, see and EAT!
This conference tipped the scales-can’t wait until Catersource 2011!!

Tuesday Treats

Today we tasted glitter chocolates, nitro ice cream, mussel tacos, molecular mojitos, torched t-bones, Korean black garlic BBQ and butter in a chapstick tube!

Not to mention a balsamic compressed watermelon and goat cheese layer cake with toasted pistachio crust, plum vinegar reduction and micro chive…The show stoppers were live chandelier girls pouring bubbly while hanging upside down in a sparkly blue bodysuits.
Catersource Magazine covers were printed on edible paper and "glued" to cheesy herb crusted crackers with a variety of amazing sweet, spicy and fruity dips!

Not to be outdone by the savories,
the sweets table had over 20 desserts and a dual chocolate fountain (both white and dark) with peanut butter balls, fruity pebble balls, cinnamon marshmallows, Chilean strawberries, pound cake and BACON strips!

At midnight, we sauntered over to the dueling piano bar for some great live music, then we stumbled off to bed around 2am,
dreaming of coconut fried bananas Madagascar and Spicy Mango Soup...
Raspberry sorbet, lime foam with ginger macadamia crunch
and roasted pineapple confit.
I am awestruck. Absolutely blown away by so many new ideas... so much creativity mixed with culinary arts have exceeded my wildest expectations- just out of the atmosphere. If you dream it, it can happen!

Monday, Monday...

The opening session today was an outrageous display of lights and videos with a song and dance routine from well known caterer Meryl Snow and Jack Milan.

The keynote speaker was featured Top Chef contestant Carla Hall talking about her experiences, her love of food and her journey in the catering biz.Lunch was delicious and entertaining! Experts from across the world sat at each table, talking about their region, business and experiences while we dined on:

Seafood Ceviche in shot glasses, with a red curry lime marinade
Asparagus Citrus Salad with toasted almonds and manchego cheese
Filet of Beef with Horseradish Crust bathed in a red wine shallot demi glace
Ginger Scallion Potato Spring Rolls
Shittake Chipsand la piece de resistance, a macaroon tower doubling as the table centerpiece.
Not bad for a Monday lunch, don’t you agree?

The catering director for Penn State happened to be seated at my table, so there was some football conversation going back and forth. Despite his cajoling, I firmly maintained my position... GO BLUE!
After another six hours of sessions, dinner was at Serendipity 3 just outside of Caesars Palace. The decor was incredible, like a dream. Bright pinks and blues, candy themed everything, quirky waiters and delicious fare!We savored burgers n’ fries, an open faced brie and turkey sandwich on cranberry walnut bread and a super fluffy beautifully prepared omelet. We spiced up our sweet potato fries (always a fav) by requesting some mayo, into which we doused lots of hot sauce for our very own dippin’ sauce.
After dinner, we headed to the VIP room of Eve, Eva Longoria's nightclub and lounge. You can see her touch in every part of this place- from the eclectic bathroom design to the impeccible chandeliers... right down to the cocktail napkins, marked with her signature kiss.As we danced the night away to San Franciscan band, Liquid Blue, we felt like rock stars... or maybe movie stars...