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Chef Heidi

Chef Heidi    |    Weddings


Farmer’s Market

I’m in Kissimmee, Florida for my daughter’s college graduation!  It’s been quite cold.  But I went to the local farmer’s market anyway to see who was braving the 40F weather.  It did freeze and the oranges did get frosted in areas but the farmer’s fought back by spraying the orange groves with water to coat the fruit and hopefully keep it from freezing. The farmer’s market turned out to be great.  I bought sweet onions with the green tops on, ya pears, red naval oranges, honey bell tangerines, ruby grapefruits, 100s tomatoes so tiny and sweet we couldn’t’t stop eating them, Florida avocados so big they rivaled cantaloupes and many other fruits and veggies.  I found a baker selling his wares at a booth.  I bought pineapple banana bread and apple spiced bread.  They were great so I made little tea sandwiches with them.  I’ll be returning to the great Northeast soon but right now I’ll peel my way through as many citrus as possible.


What a weekend!

We are very familiar with busy weekends but this one was a little different.

First, Friday ran into Saturday as we produced and served 40 gallons of Roasted Salmon Chipotle Chowder at the very popular Chowderfest put on by Experience Saratoga.  That translates into just shy of 1100 servings.  

Then, I spoke at the popular and most beautiful “Well Wed” Bridal Show (check out their magazine featuring Upstate NY) at the Canfield Casino on the subject of “Green Weddings”.  I talked about the farmers I use and why it’s important to use local producers and small producers world-wide.

On Sunday we woke up very early to begin a day of sub making.  That’s right….deli subs.  These are not on our usual fare but we have dedicated ourselves to helping out a new troop of Boy Scouts, Troop #46, who decided to break off a very large troop.  Our first venture together was a Super Bowl Sub Sale.  The Scouts hit the pavement and took orders for freshly made subs delivered to them on Super Bowl Sunday.  They did quite well in sales.  We kept 30% to cover food cost and we donated the labor to produce them.  I spent four hours on the slicer!  So they have 70% of their sales to spend on some much needed camping equipment!  Our next event with this troop will be a Chicken BBQ this spring or summer.

And if that was not enough, we also produce a lot of wholesale soups for Rockhill Bakehouse in Glens Falls.  68 gallons this week!  If you haven’t eaten at their cafe in downtown Glens Falls you need to stop in.  The sandwiches are all served on their amazing bread.  My favorite?  Curried Chicken Salad with artichoke hearts and then grilled on a Panini grill!!!  And they have great soup.  

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