Catering and Soup go together during winter and Holiday Parties!!

Winter food is served to take the chill off,, warm the soul, and gather the family…  We try to do this with catered events, allowing the host to relax and entertain while guests feel the warmth and hospitality of a job well done.   The best way to start is with a bowl of nice hot homemade soup.  With the diversity in today’s palate’s, the best way to entertain them all is to offer a simple soup bar.  Be like the caterer and use a soup tureen (these can be rented from any party rental company) with a host of delectable toppings.  This will certainly be the hit of your winter holiday party!

A nice and simple twist on a traditional chowder is to add lots of seafood and create a bountiful seafood chowder.  Either red Manhattan, or a real New England chowda!  Mussels, clams, shrimp, and tidbits of firm fish like tuna or swordfish are perfect.  A nice, and inexpensive, twist is to add golden potatoes, leeks, and rainbow carrots, and fresh thyme of course.  To add a little excitement, nothing excites more that a fresh lobster bisque!

Not everyone eats seafood and there are lots of really great other options.  Lately we have done a traditional potato leek soup and not so traditional eggplant and chickpea with a hint of curry, and a really colorful and tasty bi-color split pea!  The split pea starts with a strong vegetable stock that we made during the fall…  Cook the yellow and green peas separately, puree, and serve on opposite sides of the tureen – what an eye catcher!

My current favorite hearty soup is a homemade beef barley with wild mushrooms.  Tiny pieces of seared sirloin are simmered with diced green onion, celery, carrot, parsnip, bay leaf and parsley, in a good hearty beef stock.  The stock can be made ahead and kept in the freezer for months.  Add partially cooked barley towards the end of the cooking process to avoid the soup becoming porridge!  To finish, add the sauteed mushrooms.

Some other popular soups this year are Greek chicken Orzo, Chinese hot and Sour, Minestrone (there are dozens of delicious ways to prepare minestrone!), White Chili, Cream of Broccoli with Cheese, the list goes on…

Some condiments that work well are, leftover bits of baked virginia ham, crumbled crisp apple smoked bacon, Creme Fraiche, Greek yogurt, crispy rice noodles, oyster crackers, fresh croutons, herbed crostini, diced scallion, roasted pepper, fresh grated Parmesan, fresh herbs, different salts, and freshly ground black pepper.

Kick of that cold winter night right and GO SOUP!!

Chef Scott

I love winter!!

The chilly crisp air, warm fireplace, sweaters, snugly blankets, snow falling, and of course, hearty comfort foods!

I may be in the minority with my feelings towards winter but I really think there is nothing better than to consider a winter wedding.  First of all, lets be honest, January and February are slower in the catering and event design world and the prices are better for most everything!  Vendors have more time to spend with you and winter foods are so exciting!  As always, The Cantering Caterer will customize the perfect wedding menu for you, let you create and taste!  We love new and exciting themes, ideas and menus and welcome your thoughts…

There are a couple of choice venues that lend themselves to winter weddings.  The Waveny Mansion in New Canaan, CT is PERFECT for a winter reception.  Last year, one wedding in particular stood out.  It was a multi-ethnic wedding where the bride was from a large Italian family and the groom from an Indian family.  The menu was a perfect blend of their cultures and the floral, food, style and color, perfect for a chilly December day.  They chose red and gold as their color scheme – lots of candles and low light which is gorgeous in the winter.  The fireplaces roared and their menu was an eclectic mix of traditional Italian, Indian, and American foods.

If you are looking for something a little different and out of the box, we LOVE the Downtown Cabaret Theatre in Bridgeport, CT.  Because it is an actual theater, the space allows for dramatic lighting – pin pointed spot lights on the center of each table, and “show quality” dramatics and ambiance.  The band can actually play on stage!  The weddings we have catered and designed in that space have been spectacular – truly, one of a kind!

This year the hot color is PLUM!  Plum, gold, deep red, ivory and icy blue are my color choices for the season.  Lots of candlelight brings a romantic and sensual feel to any winter wedding reception.

There are different reception styles for all weddings and we are happy to do whatever makes you happy!  There are NO rules!!  A cocktail reception, a bufffet, sit-down OR a mix of all…  Casual, formal, or somewhere in between. 

Food trends are always changing…  this year we are finding that the classics are making a big comeback – but with a modern twist.  Local produce is hot, organic everything, gluten free cooking, bold flavors, spices, and sophisticated sweets!

We customize all of our weddings would love to talk with you about yours.

Please call us, we would love to hear your thoughts.

Becky

September is Wedding Month in Connecticut!!

What a season!!!!  Well, the economy is certainly on the rebound!!  We are busy!  September reigns again as the busiest wedding month of the year – though Becky still insists winter weddings are the best…  That is another post!

The Cantering Caterer was just selected to cater and provide event design work for Earthplace in Westport!  This is their annual fundraiser and their first actually at Earthplace!  The space is fantastic.  It features dozens of acres of woods and hiking trials, a wildlife sanctuary (with some pretty amazing rare birds of prey!), a play-based pre-school, a dynamite space for a corporate retreat, or even a fantastic outdoor wedding.  Please be sure to check out their event calendar – you would not believe the things they are doing right under our noses…!  Visit, join, participate!

We are doing an event at an estate (one of our favorite clients homes!) this weekend featuring Senator Coburn from Oklahoma, 2 Events for the new David YurmanStore in Westchester, and getting ready for Rosh Hashana next week…

We have a very intimate and special wedding in Milford – the property is fantastic, a really nice wedding at the Fairfield Beach Club, – the last wedding we did there saw a full moon that simply melted into the horizon, and we are providing food for a clients jet as their family travels to Asia for a quick vacation… Lots going on!

We are pleased to announce that Jeanette Buttner has joined our staff. Jeanette runs our offices (and helps keep Christian organized!!!!!!) and assists with customers. She is usually the happy voice you hear on the phone. She is near the completion of a BA from WCSU in Danbury, CT. Jeanette sings with The Naugatuck Valley Community College Choir and Vox Concordis in Waterbury and Saint Thomas More Chapel at Yale University in New Haven. Jeanette is a member of the Performing Arts Collaborative in New Haven and is currently working on their production of The Rocky Horror Picture Show.
We are very excited to have Jeanette on board.

We have enjoyed this summer’s harvest from our own organic vegetable plot! Our success was overwhelming (well, my mother and Becky’s success)! The tomatoes, lettuce’s, squash, peppers… You name it! We will definitely expand this next year – don’t miss out on the late season corn available now – the sweetest of the year! My kids will even eat it without butter – for those that know my kids, that is a big deal!!

Summer is the time to party.

Well, summer is here and it’s time to plan your outdoor party.  Whether an intimate wedding on the beach, a cocktail party by the pool, a child’s birthday party, barbeque (BBQ), or a corporate picnic, the staff at The Cantering Caterer are here to help you plan and produce the best party ever.  We take pride in our clients’ happiness!!

Grilling is the summer thing and our chefs love it.  Combined with cool and festive salads – many of our veggies are from local and organic farms -  we can complete a meal that stands out from the norm.  Color, flavor, texture….  Don’t forget just the right location to take the party over the top.

A wedding on the beach in Westport is just so romantic – we did one on Compo last week. The cool breeze and spectacular sunset just made it perfect!!  Grilled Peach Glazed Chicken Breast, crunchy natural Hot Dogs and Rich Manâ Burgers served with Watermelon, Tomato & Cucumber Salad, Quattro Potato Salad with Rosemary Infused Olive Oil and a Baby Spinach/ Blueberry/ Strawberry Salad with a Poppy Seed Dressing will thrill you guests.  We are doing a similar menu for a Fourth of July Party this week!

A cocktail party by the pool is a great way to build business, re-bond the family, or just kick back and relax with friends.  Cool Hemingway Bellini’s, Minty Mojitos and Rum Iced Green Tea by the pool.  Casual fair with a flair.  Panko Fried Chicken Tidbits with Ginger Apricot Glaze, mini Sirloin Sliders with Balsamic Shallots, mini Pork Tacos with Mango Salsa, Sesame Crusted Tuna with Wasabi Foam, Grilled Ripe Carolina Peaches with Balsamic Drizzle, and maybe some Connecticut Oyster or Clam Spicy Shooters.  Make a Sunday evening one to remember.

Kid’s birthday parties can have two slightly different menus to appeal to everyone.  Mini Hot Dogs, grilled Meatloaf Dogs (easier to eat than a Burger), grilled Polenta Sticks along with Melon Wedges will thrill the kids with all sorts of condiments.  Hummel Long Dogs, assorted Brats and Sausages and Rosemary Chicken Kebobs served with Grilled Polenta Cakes, Broccolini & Shiitake Salad and a Radicchio, Chive and Parsley.  Condiments such as Sweet Onion and Pepper Relish, Honey Mustard, roasted Tri Colored Peppers and Roasted Garlic Eggplant Tapenade round out the party.  Make your own Ice Cream Sundaes for dessert!  We just found a small company in Port Chester that makes purple ice cream!

Treat your company for a job well done in the first half of the year by throwing a family corporate picnic.  There are many state and town parks that can be utilized as a venue – Compo Beach in Westport, Sherwood Island State Park, Penfield Pavillion in Fairfield, the list goes on…  Some have covered facilities, just in case.  Start off with grilled Pizzas with Humus, Grilled Veggies and Parmesan Cheese.  Or, maybe some Pulled Pork Sliders?  Blueberry Iced Tea and Raspberry Lemonade to cool everyone down.  Barbecued Boneless Chicken is the dish of the day.  Both dark and white meat seasoned well and served with a variety of barbeque sauces.  Teriyaki Glaze, Roasted Garlic, Spicy Tex- Mex and a traditional BBQ.  5 Bean Salad, Tri Colored Cheese Tortellini with Basil Infused Extra Virgin Olive Oil, Caesar Salad with Olives and Ricotta Salata Cheese and mini Ciabatta Rolls.  End the day with Iced Caramel Coffees and seasonal Fresh Fruit.  A day your staff will remember.

Whatever your party needs are this summer, The Catering Caterer will be happy to meet your needs with the freshest, most flavorful foods and the a pleasant professional staff to make sure everything is perfect.  Speak to our Event Planners today.  They will help you work out all the details.  Lets have a party!!

Chef Scott G.

Whew!  The snow is gone and apparently summer arrived late last week!  The Cantering Caterer has LOTS going on in this busy time…

May is busy and we are excited to be working, planning, and partying with all of you!!  It is a big summer coming up…  Shaking off the cold and the economic blues.  We have lots of outdoor weddings this summer as people opt for less formal venues – Lots of second weddings too, mine is June 7!!  Very exciting!  The cocktail party season had an early start this year when people heard that last weekend would be in the eighties – our phone started ringing off the hook!  So, shake it off, everything will be alright and Have a Party!

Christian is mentioned in Chinese Weddings By the Knot!  Scroll through a few cocktails, photos, and ingredients!  All are absolutely perfect for Summer!  Some of his ideas are also mentioned in the 2009 Wedding Guide, Boulder Colorado!

-The RiverVine is open and booking fast!  We are excited to start a “Saturday Night Fish Fry on Thursday Nights!”  Beginning Thursday, May 14 from 4:00-9:00pm, The RiveVine will feature a traditional New Orleans Fish Fry menu and live music!  The Cobalt Rythym Kings are playing the 28th from 6:00-9:00pm.  They are amazing and play blues and jazzy favorites from John Lee Hooker, Louis Jordan, and originals…  Check out the Vine website for more info and to make a reservation!!  Kayak fan??  Come check out our new 1938 Folbot wood frame canoe plant holder!  This thing is cool!

-The Cantering Caterer launched a new program to combat hunger in our community.  “Feed our Friends,” is a project to collect safely held leftover foods from caterers and restaurants in Fairfield County and deliver to a shelter in Bridgeport.  This particular shelter feeds 2200 people per day!  Lets take hunger off the table because while we may be hungry, they are starving.  It seems so simple that here in this country, in this county, there are hungry people…  There are.  Let’s help together.

-Follow us of Facebook and Twitter!

What a beautiful day!The threat of spring is in the air, the birds are chirping, the sun shining and there is even a fly buzzing around! I look outside at the pool and long for warmer days, but I can feel it coming and it feels great! The first thing I think of on a day like today is a party!  I have an idea! A kick off to spring BBQ!  Why do we have to wait until summer? The weather is nice enough to light the grill, fresh produce is always available, let’s have a party! We have all been so depressed with the economy the way it is, the beautiful winter is no longer beautiful, we need to end the gloom and doom with some great food, family and friends! Kick off to Spring Menu From the grill
-Thick Chicken Burgers with Pickled Onions and Smokey Red Pepper Sauce- grilled to perfection (a low fat option of course, we need to get rid of that extra winter weight!)

-Cedar plank Grilled Salmon with Cilantro Butter (one of our specialties!)

-Marinated Skirt Steak with Wasabi-Garlic Cream and Artisanal Rolls Side

-Roasted Potato Salad with Chick Peas, Red Swiss Chard, Celery and Bacon Dressing

- Organic Mixed Greens with Fresh Vegetables

- Julienne Carrots, English Cucumber Sticks, Vine Ripened Tomato, garnished with Sweet Potato Chips, Manchego Cheese and Lime-Basil Vinaigrette.

- Orzo with Dried Fruit, Nuts and Herbs infused with Ginger Oil

Dessert¦

-Ginger Cake with Fresh Cinnamon Cream-Macadamia Cookies To drink¦-Fresh Raspberry Mojitos with Fresh Mint, Raspberry Puree and Sugar Cane!-Cucumber Infused Spring Water This menu won’t break the budget, will impress your friends and family and will be a perfect start to a fantastic spring season! Call us at The Cantering Caterer and plan your party now!

The next 3 people that sign up as friends of The Cantering Caterer on Facebook will get dinner for two delivered to their homes this week in Fairfield County

Christian O’Dowd of The Cantering Caterer will be on Fox 61 this Friday, February 20, between 8:00 and 9:00am to talk about Academy Award parties and ideas that you can incorporate into your own event!  Please watch – the first call to the office after the show that mentions the spot will  get dinner for 2 delivered to their home next week!!  Christian will also be featured on the Food Network in March…  Stay tuned for details…!

Also, have you seen the Downtown Cabaret Theatre in Bridgeport lately??  We have done a few weddings there recently and the space is HOT!  A deco theatre with modern lighting, amazing staff, and it works in most budgets!!  Call us to visit – we have fantastic photos!

Did I mention The RiverVine??!!?  We are open and ready for your business!  Please email us for an invite to the kick off party.  The Cantering Caterer is hosting its annual “kick off the season bash” on Thursday, April 23 in our Westport office.  Please let me know if you would like to attend – it is invite only and last year we had so many people that we shut down the post road!!  Come one, come all!  Fine food, good wine, happy people…

Have you seen our new Facebook page?  Become a fan for “fan only news and specials!”

Lets face it, the economy is in the tank!  But, you are getting married…  Don’t let the economy ruin your most amazing day.  Here are some simple tips to keep in the glamour while not breaking the budget.

-Have it at home!

There are several reasons why I advise people to have their wedding reception at home.  First, it’s free!  It is also an intimate space where you and your guests will feel comfortable.  You can control the design, layout, set up a lot of things yourself – did I mention, it’s free?

-Do the Bar on Consignment

Let’s face it, times are tough everywhere and you can use it to your advantage!  There are lots of area liquor stores that will go the extra mile to secure your business.  Often, they will deliver everything you need for your bar and pickup anything that you don’t use for your money back – perfect!  They will give advice on quantity, budget, and signature cocktails.  They also do ice….

Ipod anyone??

The scourge of the DJ business

Use your things!

Why not use your candles that are different colors and sizes?  Have some special platters?  Tiki torches in the garage?  Make eclectic look intentional and chic!

Do your own Floral!

I don’t often advise this because the LAST thing you want to think about on your wedding day is flower design!  But, if you keep it simple, have a great group of friends and family to help, and plan wisely, this can be a tremendous savings…  Just remember to keep it simple!

Eat your greens!  Get them local, keep our economy going, and get healthy too!

In out constant drive to find the freshest, finest ingredients in the world we are often shopping no further than our geographic backyard!  Connecticut and New York have such a plethora of fantastic farms that you are never more than an hours drive from fresh ethically harvested meats and vegetables that often can be delivered to your door!

Here are a few of our favorites:

Shortt’s Farm and Garden Center in Sandy Hook, CT 203-426-9283.  Farm fresh eggs, organic foods, gardening supplies, and great advice!

Guy’s Eco Garden, 276 Leavenworth Road, Shelton, CT 203-929-3080.  Kale, swiss chard, tomatoes, and evenything in between!

Bloomingfields Farm – Fantastic Daylilies and lots of other goodies from a farm run by a biologist and an artist -perfect combination… 860-354-6951

Holbrook Farm – 45 Turkey Plain Road, Bethel, CT 203-792-0561.  Pesticide and herbidcide free for 30 years, they specialize in vegetables, cut flowers, herbs, and berries.  They are open through December.

Middlebrook Farm and Orchard 112 South Main Street, Newtown, CT 203-426-8226

Millstone Farm in Wilton, CT. 180 Millstone Road 203-834-2605.  This website is a fantastic resource for chefs, farmers, curious people, and anyone interested in sustainable and ethical farm practices.  Dont miss their links page!

And always check out Connecticut Grown for lists of farms, growing seasons, and great locations for apple and berry picking!  You can subscribe to their email list for “in-season” alerts, recipes, and lots of fun stuff!

More to come…  Remember the Holiday Season is here – call now for our NEW HOLIDAY MENUS for pick up, drop-off, and full-service!