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Chef Heidi

Chef Heidi    |    Weddings

Wilton Gansevoort Life

We recently had an article written about us in WG Life, an insert to The Saratogian newspaper that covers our region.  The WG stands for Wilton and Gansevoort which are communities just to the north of Saratoga.


Article of our catering companies;  Black Diamond Caterers, Adirondack BBQ and On Call Caterers

Georges Bank

Georges Bank just opened this past Sunday night at midnight.  The first to arrive at the docks, the day boats returned with fresh, beautiful fish making the catch immediately available to all eateries and grocers by early morning.  I received a faxed list overflowing with seafood. 

Georges Bank is located east of Cape Cod and south of Nova Scotia.  This underwater plateau is larger than the state of Massachusetts, has depths ranging from very shallow to 150 feet.  The entire area was once part of the North American land mass.  It is now one of the richest marine habitats, spawning grounds and fisheries in the

The United States controls 80% of Georges Bank and Canada 20%.  The search for oil and natural gas in Georges Bank has been a hot topic in both countries.  The US has warring parties concerning the future of the area as well as Nova Scotia who is positioning itself to remove the current moratorium in place in Canadian waters. 

This amazing region brings to our tables Flounder, Cod, Haddock, Herring, Scallops, Lobster, Clams and more.  The harvest quota for each species is strictly regulated due to the collapse of the region’s fish populations in the 90’s because of  over fishing and commercial bottom trawlers.  It has been said that the trawlers are the ocean equivalent of clear cutting in forests.

But we can be an educated consumer.  Get your grills out, make your compound butters and go buy some great fish while they are in season.  Just be aware of the topic, the history and especially the future.


Pesto from your herb garden

I did a cooking spot on WNYT today.  I really tried to impress on everyone to “get out there and grow some herbs!”.  I focused on Basil, Italian Parsley, Cilantro and Mint.  And I made pesto! 

These herbs are so easy to grow.  They can be grown in a window sill or an herb garden and will flourish even if ignored.  This is my kind of herb garden!  My herb garden is not manicured but instead has a used look.  If I need a garnishes, I simply snip off tips of this or that but if I need a lot of something I cut without abandon.  But that’s what an herb garden is for….. so get out there and plant something! 

The following link will take you to my recipes and my video for making three types of pesto and creating a couple of dishes with them.  The Seared Scallops with the Mint Cilantro Pistachio Pesto is my favorite.  What the video does NOT show (because I ran out of time.  I keep telling them I need more time!!) is me adding a drizzle of chili oil and a squeeze of lime to the final dish.  Yum. 


Pesto from your herb garden 


One of my favorite things to do is to make scones.  Lately, I was fortunate enough to be able to do this with Sarah Le Duke, a producer and radio personality from WAMC in Albany.  This is not only my local public radio station but also my favorite.  They have a Culinary Corner they feature once a week or so and below you’ll find the link to the audio segment I did on the making of Classic Scones.  You can practically smell the baking aromas wafting through the air. 

I mention in the broadcast that this is a recipe that I’ve kept close for many years but I am finally sharing it.  I use this recipe as a base for any sort of scone I might want to make.  If I want a scone with dried fruits and fruit flavoring I will increase the sugar and glaze the tops.  If I want to add shredded cheddar and chopped scallion I might add a touch of cayenne pepper.   

The recipe as it stands here is perfect for a Sunday brunch served with fresh berries and clotted cream. 

Enjoy and if you have any questions, just ask.  Click the link below and then click on “Listen” under the Classic Scone recipe. 

Classic Scones from Black Diamond Caterers 

One of our events is featured in Well Wed Magazine

Well Wed Magazine is so beautiful you might not expect it to be informative.  But as you flip the pages you are very pleasantly surprised by all the wonderful articles and photos.  They feature a Spring/Summer issue and a Fall/Winter issue.  Both brimming with details and ideas. 

On page 129 of the new Spring and Summer Issue you will find an article of one of our events.  It’s a 7/7/07 wedding filled with color, great food and lots of personality.  Check it out!  

If you or a friend are a bride-to-be and would like to pick a magazine up you can get them from us.  Just send us an email!

Bolognese Sauce on WAMC

I have contributed some air time to one of my favorite radio stations, WAMC, located in Albany, NY.  They are amazing and I’m thrilled to be a part of it.  I’m a big supporter of Public Media so anything I can do to help out is OK with me. 

If you would like to listen to the segment of me making Bolognese please click here.  Scroll to “Hearty Bolognese” where you will find the recipe, a photo and a hot link to “listen”.     

Buon appetito!

Sushi on WNYT

On Thursday, January 10, I will be on the Channel 13 (WNYT) Noon News once again.  This time I will be teaching how to make sushi for entertaining.  Sushi is so good and so fun and so beautiful that it’s hard to not love it.  And let me add you don’t have to use any raw seafood or eel or octopus or caviars.  But if you like it then by all means ADD IT!

Check out the recipe I posted on the WNYT website here.  It’s listed under the “Let’s Eat” catagory and will not be posted until 1/10:

If you have questions…….just ask!

Make your sushi about an hour before your guests arrive or if you want to add fun to your party you could wait and involve your guests in the sushi making. 

Decorate your table and counter tops with bamboo in vases.  Display your sushi on beautiful Japanese platters with small Japanese plates for each of your guests.  Add gorgeous chopsticks and you have a fun party.

Go to a good wine store and purchase a nice sake to go with your sushi.  I once participated in a sake tasting.  I have never been a big fan but when I tasted the different brands I could not believe how great a good sake could be.  Do some research, go to a store you trust and serve a great sake with your sushi.  When dealing with Sushi and Sake think quality. 

Easy Holiday cheese hors d’oeuvres on WNYT

The last time I was a guest chef on WNYT (Channel 13) on the “Let’s Eat” segment I featured some ideas for hors d’oeuvres that………..

  1. Are easy to make.
  2. Do not take up precious kitchen counter or oven space while you’re cooking a meal for friends or family.
  3. Can be made ahead of time and simply plattered just prior to your party and set aside.
  4. Are not your average plate of cubed cheese with crackers.  You guests will love this!

Check out their website where my recipes are posted.  Questions?  Just ask!

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