by Julie Kendrick

o ho hohum? Banish boredom (and tradition) with these tips and recipes
to keep holiday menus fresh, festive, and haute!

They start sooner, they last longer, and theyve usually

turned everyone on your staff into shadows of their
former selves by the time mid-January rolls around.
Love them or hate them, caterers know the holidays are
a time of big expectations. Customers want shimmer,
glimmer, and plenty of interesting new treats, not just
the usual holiday suspects. You want to ensure that the
party you landed this year rebooks for next year. In
an era when what else have you got? is the average
response to that standard menu, were all amping
22

up the creativity this time of year, looking for dishes

that are the exact combination of comfort and
contemporary.
Dont wait until you get your frst whiff of pumpkin
spice latte before making a plan to take this years
season into the spectacular zone with some new twists
on traditional favorites.
Here are some tips from three caterers whove cracked
the code on holiday creativity.

S e p t e m b e r | OctO b e r 2016 cAterS OUrce

magenta
cyan
yellow
black

ES831937_CS1609_022.pgs 08.27.2016 02:33

UBM

Photo: DON CLAUSEN 2016

Southern style
Enjolik (Joli) R. Oree-Bailey, Chef
Low Country Quisine
Dallas, Texas

Business brief

Known for

I started the company in 2009 with

family recipes passed down from
my grandparents. Some have been
modernized and some have been left
exactly the same, says Chef OreeBailey. Today, our menu has evolved
to include not only my familys
recipes, but customizable menus to
satisfy every palate.

Texas clients tend to be more

traditional, so sometimes its hard to
convince them to try a twist on the
favorites they love to see every year.
When I cant convince them to move
from a traditional choice, I try to put a
spin on it. I know all of us caterers are
done with mashed potato bars, but
clients still love them. So I turn ours
into a two-way bar with Yukon Gold
potatoes on one side, and mashed
sweet potatoes on the other, with
candied oranges, dried cranberries,
praline pecans, marshmallows, and
cinnamon sugar. Its holiday food, still
familiar but made different.

Philosophy
We offer truly authentic Southern
food, beautifully presented with a
modern point of view.

Worth noting
Our holiday season begins with
corporate parties the week before
Thanksgiving. Lately, weve been
catering holiday parties into the
second week of January.

Weve also done a Southern biscuit

bar, with buttermilk, sweet potato,
and cheddar biscuits. We include
honey, bourbon-infused preserves,
favored butters, and savory pepper
gravy. We sometimes add a ham
carving station or fried chicken.

c A ter SO Ur c e S e p t e m b e r | O ctO b e r 2 0 1 6

magenta
cyan
yellow
black

ES831939_CS1609_023.pgs 08.27.2016 02:36

23

UBM

Comfort | Contemporary

Surviving the season

We alternate taking vacation time
during the slow season (for us here
in Dallas, thats the height of the
summer). If theres down time, take
advantage of it, because when the
busy season comes, its here, and its
all hands on deck!
Im also a big advocate of
meditation. Taking a few minutes
to step away and breathe makes me
more focused, and able to think faster
on my feet.

Favorite holiday food

memory
I spent summers and holidays with
my grandparents in Charleston, South
Carolina. They were both culinary
professionals, and thats where I
learned to cook. My grandmother
made the best sweet potato pie, and I
could eat one all by myself in a couple
days. I think I ate my fll in my youth,
though, because I really cant eat
anything thats sweet potato-related
today.

Sweet Potato BiScuitS

Yield: 10
Photo: DON CLAUSEN 2016

ingredientS
134 cup all-purpose our
3 T brown sugar
2 tsp baking powder
1 T ground cinnamon
1 tsp salt
tsp baking soda
6 T chilled and cut unsalted butter
1 cup chilled and mashed sweet potatoes
1
3 cup buttermilk

MetHod
1. In a large mixing bowl, combine the
our, sugar, baking powder, salt,
cinnamon, and baking soda.
24

a bisCuit bar with a variety of flavors, inCluding the sweet potato bisCuits oree-bailey
has provided the reCipe for, is a hit with holiday Crowds.

2. Using a pastry blender, cut butter into

the mixture.
3. In a smaller bowl, whisk the mashed
sweet potatoes with the buttermilk
and then add it to the our mixture. Be
careful not to over mix.
4. On a oured surface, gently knead the
dough up to six times. It will still be a
bit lumpy, however, if it is still sticky,
work in more our.
5. Roll out the dough to about a one-inch

thickness and use a oured two-inch

cutter to cut out the biscuits.
6. Preheat the oven to 375 degrees
(convection).
7. Butter a 10-inch cake pan. To keep
the biscuits in position, place them
close together in the pan. Brush them
with melted butter and bake for 1822
minutes.

S e p t e m b e r | OctO b e r 2016 cAterS OUrce

magenta
cyan
yellow
black

ES831942_CS1609_024.pgs 08.27.2016 02:35

UBM

Comfort | Contemporary

Luxury brand
Robin Selden, Managing Partner &
Executive Chef
Marcia Selden Catering & Event
Planning
Stamford, Connecticut

for robins deConstruCted wellington, she makes tiny Crowns of puff pastry; instead
of a mushroom duxelle she sauts mushrooms in herbed butter and finishes them with
a heavy Cream. finally, the foie gras shown is pan seared. between the lobster and the
foie, says selden, its inCredibly riChoy!

Business brief
Selden, who was voted Chef of the
Year by the International Caterers
Association at CSES2016 this year,
runs a 14-chef kitchen and manages
a midtown Manhattan event space,
Above 12, which is shared with old
family friend, Food Network star,
and business partner Ron Ben Israel.
She was recently named a Most
Innovative Chef for the sixth annual
Greenwich Wine + Food Festival
26

(September 2324, 2016), presented

by Serendipity magazine.

Philosophy
We see ourselves as a luxury brand.
Our clients always expect a high level
of creativity and service. Year round,
we conduct chef challenges to come
up with things weve never done
before. Were inspired by trends, but
we want to make things our own.

S e p t e m b e r | OctO b e r 2016 cAterS OUrce

magenta
cyan
yellow
black

ES831945_CS1609_026.pgs 08.27.2016 02:39

UBM

Comfort | Contemporary

we see ourselves as a luxury brand. our clients

always expect a high level of creativity and service.
year round, we conduct chef challenges to come up
with things weve never done before. were inspired by
trends, but we want to make things our own.

Worth noting

Surviving the season

We have a Greenwich, Connecticut

client who throws an annual holiday
party for 400 guests. The request
this year was over the top, so were
planning a Great Gatsby theme.
Well have raw bars, smoked salmon,
Bloody Mary oyster shooters, and
caviar stations with a variety of blinis.
Of course, the vodka will be fowing.
One of the special dishes were
creating is a deconstructed Wellington
using butter-poached, butterfied
lobster tail with pan-seared foie
gras. It will be served with sauted
chanterelle mushrooms and crowned
with puff pastry.

You just need to power through the

crazy times and run on adrenaline
a little bit. The good news is Ive
curated the most amazing team. I
trust them and care about them, and
weve created an environment that
makes them want to take ownership.
Its a kind, fun, nurturing place.
Everyone has a voice and an opinion
in our kitchen.

Known for
We make our own ice cream and
gelato, and we have a very popular
holiday ice cream dessert we call
The Trio: gingerbread with crushed
gingerbread cookies mixed in and
chopped spiced gumdrops sprinkled
on top; pumpkin with candied pepitas
and chocolate with our housemade
white chocolate peppermint bark
mixed in. We do that as a passed
dessert, in a sundae bar, or in small
shot glasses.
28

Favorite holiday food

memory
My grandmother was Miss Cuba
1938. Part of the prize was a trip
to New York, where she landed a
modeling contract and became a
Ziegfeld Girl. My grandfather, a
Jewish dentist, saw her in a show,
and pursued her ardently for a year
before they married. Thanks to them,
my family background is what I call
Cubish (Cuban-Jewish). I especially
loved my grandmothers traditional
Cuban food at the holidays. We use
her recipe for the coconut fan we
serve at parties today.

Butter PoacHed
loBSter tailS
Yield: 6
ingredientS
8 T claried butter
cup onion, peeled and chopped
1 stalk celery, chopped
1 piece carrot, peeled and chopped
1 piece shallot, peeled and chopped
2 cloves garlic, crushed
1 cup white wine sweet
1 cup sh stock
Salt and pepper to taste
6 (6-oz) lobster tails
1 T fresh lemon juice

MetHod
1. Place 8 T of the butter in a saucepan
and turn the heat to medium. When
butter is melted, add the onion, celery,
carrot, shallot, and garlic. Cook,
stirring until the vegetables soften.
2. Add the wine and stock; reduce the
mixture by about half. Strain, pressing
on the solids to extract as much liquid
as possible, and set aside.
3. Bring a pan (big enough to t the tails)
ll with butter mix and bring to a boil.
Poach the tails in the shell for 46
minutes, until cooked through and hot.
Transfer the lobster to a warm place.
Add the lemon juice, salt, and cayenne
to taste. Spoon over lobster and serve.

S e p t e m b e r | OctO b e r 2016 cAterS OUrce

magenta
cyan
yellow
black

ES831934_CS1609_028.pgs 08.27.2016 02:32

UBM

Comfort | Contemporary

Photo: Renee Comet

sCharoff used true australian lamb to resCue boston-area Citizens with holiday meals in need of updating. this is one of
the reCipes for a Catered dinner for up to 10 guests that sCharoff prepared in home.

Go blonde

Business brief

Known for

Renee Scharoff, Chef

Our catering company travels

near or far for a great party, says
Chef Renee Scharoff. We cater at
the beach, in barns, backyards, on
rooftopsand in your own dining
room.

We do a lot of work on the cocktail

party circuit. I love to take classic
concepts and put a cheeky spin on
them. One favorite is glazed short ribs
on mashed potato, served on a silver
spoon. For dinners, we take festive
holiday meals and present them in
different ways. A standard lamb chop
is traditionally served smothered in
mint jelly. At Blonde on the Run, we
grill the chops and serve them with
a mint herb sauce. It elevates and
brightens a familiar dish.

Blonde On The Run Catering

Boston, Massachusetts

Philosophy
We love cooking for people, because
it feeds their souls. Since 99 percent
of our business is from word of
mouth, were only as good as our last
meal.

Surviving the season

Worth noting

Photo: Lynne Graves

30

We just did a party in Beacon Hill

for a couple who had brought eight
cases of wine back from a trip to
Italy. They asked for wild boar ragout
over pasta, but I warned them: It will
look ordinary, so instead we made
wild boar chops, which is something
you probably wouldnt eat unless you
went to Italy.

I drink a lot of coffee, take vitamins,

exercise and go to bed early when I
can. I tell my staff: Youre going to
need stamina, so dont stay out all
night and come in hungover. I used
to work in a kitchen where the chef
handed out packets of Emergen-C to
everyone. You dont need a sick and
sad staff. And when youre the one in
charge, you need tenacity. I pray a lot.

S e p t e m b e r | OctO b e r 2016 cAterS OUrce

magenta
cyan
yellow
black

ES831941_CS1609_030.pgs 08.27.2016 02:34

UBM

Favorite holiday food

memory
My mom makes this wonderful
shrimp dip that the whole family
hovers around at the holidays.
We scoop it up with cracker after
cracker.

grilled laMB t-Bone

cHoPS

Grab-n-Go
Palm leaves
with Simple
Snap-on LIDS

with orange-mint gremolata

patent pending

Yield: 2
Gremolata is a mix of fresh herbs, garlic,
and citrus zest. Its an easy way to add
fragrant avors to grilled meat. Use the
leftover orange juice to simmer some
sliced carrots for a side dish.
ingredientS
4 Australian lamb T-bone chops,
trimmed
Kosher sea salt, to taste
Freshly ground black pepper, to taste
2 T olive oil
1 bunch fresh mint leaves, nely chopped
2 organic oranges, nely grated
23 cloves, garlic, minced
cup extra virgin olive oil
1
3 cup dried cherries or cranberries,
chopped

MetHod
1. Preheat a grill on high heat. Make sure
the grates are clean.
2. Bring the lamb to room temperature.
3. Season the chops well with the olive
oil and salt and pepper to taste.
4. Grill the chops for 4 to 5 minutes on
each side for medium-rare, or until
theyre cooked to your liking.
5. Let the lamb rest off the grill for 5
minutes before eating.
6. In a bowl, stir together the zest, garlic,
mint, and extra virgin olive oil. Mix
well to combine and season with salt
and pepper. Fold in dried cherries or
cranberries.
7. Serve the gremolata on top of each
grilled lamb T-bone.

Your Natural, Compostable

and Renewable Grab-n-Go Option.
Take Your Meal With You, The
Environmentally Friendly Way!

See the Broadest selection of finest quality palm leaf

dinnerware. Visit us at Catersource 2017, booth #820
www.leafware.com
sales@leafware.com

1.866.960.8783
SINCE 2009
c A ter SO Ur c e S e p t e m b e r | O ctO b e r 2 0 1 6

magenta
cyan
yellow
black

ES831938_CS1609_031.pgs 08.27.2016 02:33

31

UBM