Catering, Cooking and Travels

Citrus Braised Pork Tacos with Gingered Apple-Beet Salsa 
I can't believe it, but it has already been a year since I graduated from the Cambridge School of Culinary Arts. It's even crazier to think that it's also been a year since we started our little company, seems like a long time ago, yet at the same time, seems like just yesterday. How's that for a cliched statement? Lame as it may sound, it's so very true. To celebrate this milestone, we're heading out to San Francisco and will be making stops in the Sonoma/Napa area too. Neither one of us has been and we've got a list about a mile long of places we'd like to visit while we're out there. I...cannot....wait!

Before I start packing and get in my vacation frame of mind, I wanted to share some things that are happening with The Skinny Beet. We've been feeling really lucky because it seems each day brings about new clients and we've loved not only meeting people, but being a part of their special ocassion. Right now, we've got four weddings that we're catering this year, each with about 100-200 people. We've got most of the menus nailed down and we even had one couple over to our place this past weekend for a tasting. Here's a peek at what we put out:

Assorted Cured Meats and Cheese
Fire Roasted Shrimp with Tomatillo Sauce
Scallop Ceviche
Braised Short Ribs Served atop Black Pepper Pasta
Strawberry Mint St. Germaine Mojitos

In addition to that, we've seen an increase in private parties (anywhere from 10-40 guests) and with all that beautiful spring produce, we've been having a lot of fun with the menus, focusing on those naturally bright flavors. Here's a sample from one of them that we really liked.

Citrus Braised Pork Tacos with Gingered Apple and Beet Salsa
Edamame Fritters with Basil Yogurt Sauce
Duo of Dips: Black Bean Dip and White Bean Hummus with Homemade Pita Chips
Chilled Cucumber White Grape Gazpacho with Chili Oil
Tuna Ceviche
Speck, Roasted Tomato and Arugula Crostini with Meyer Lemon Aioli

We felt like this one is great example of our style of cooking: classic and approachable but with a twist. Though it's been a lot of work, we've really had a lot of fun with it all. In addition to all of our cooking, we've taken on a special project that's so near and dear to our hearts. We've been arranging meetings with local chefs whom we admire to spend some time in their kitchen, making their signature dish with them, as well as talking about their take on food and their style of cooking. So far we've met with Josh Lewin of Beacon Hill Bistro, Erwin Ramos of Ole, Rebecca Newell from the Beehive and Michael Scelfo of Russel House Tavern. What a true honor it's been to be in the kitchen with these talented chefs. For full write-ups and to stay in touch with future ones, stop on over to The Skinny Beet!

And with that, I am totally unplugging for one solid week of relaxing, food and wine. I can't wait to get some great pictures, I hear that it's just so beautiful up there (over there?) and I can't wait to share it with you when I get back! Cheers and happy Memorial Day!

1 comment:

Mom said...

I am so excited for you and Richard to be able to get away and not only enjoy all the sights but also to enjoy being together...and not in the kitchen!! Congratulations on your one year anniversary of Skinny Beet! Have fun!!

What's Hot From The Small Boston Kitchen