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Chef Heidi

Chef Heidi    |    Weddings


Eating the season ………..in January?

Once January hits our catering business slows down a bit but that does not translate into leisure.  We have a huge increase in client meetings and tastings.  This year, more than ever, our brides are asking for local foods to be served at their receptions.  This is great.  But the problem arises when they arrive in the dead of January for a tasting and I’m cooking …………..what?  I’ve done pretty well working with this but I became curious what exactly is available in upstate NY at this time.  I found this chart.  Check it out. 

 http://www.agmkt.state.ny.us/HarvestCalendar.html

So here’s some suggestions using the list:

French Onion Soup- some stale, good bread and aged Gruyere…….. and yum! it’s dinner!

Roasted Cabbage – grab a pound or two of your favorite sausage (get a really good quality one and it’ll be a treat.  German, Polish or Spanish), chunk up two onions and two apples.  Chunk up your cabbage and toss it all in a roasting pan with a bit of water.  Place the lid on and place in oven for two hours at 350F.  Check for salt and pepper seasoning.  Serve with mashed potatoes and a great mustard!

Spaghetti Squash-  there is no easier squash to work with.  Take it out of the fridge and place it in a 375F oven (you don’t even have to remove the sticker) until the skin is browned and a bit crunchy.  Allow it to sit on your counter for 5-10 minutes.  Cut it in half and using a large spoon scoop out the insides into a large bowl.  Toss and break up the chunks with a little butter, salt and pepper.  Top it with a good Pasta Sauce of any kind.  Serve!  It’s amazing.

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