Tuesday, August 31, 2010

FANDANGO Catering Offers Garnishing Hors d'Oeuvres 101 Tips

Now that fall is almost here, thoughts turn to fall and holiday events, and FANDANGO Catering offers tips for garnishing individual hors d'oeuvres or mini desserts as well as for garnishing trays of finger foods.

This is not at all difficult and will make food you purchase or cook look so much better on your table.

To garnish individual hors d'oeuvres or mini desserts, try these:

  • Finely chopped chives
  • Small basil leaves or dill sprigs or chopped basil
  • On quesadilla bites: spoonfuls of sour cream and pieces of green onion, sliced at an angle
  • Very finely chopped tomato
  • Quartered, pitted black olives
  • Pine nuts (best to avoid if your event will have children)
  • Creme fraiche (mix 2/3 part sour cream and 1/3 part heavy cream, let sit overnight, covered, on top of the refrigerator--if too thick add a a drop or two of heavy cream) drizzled in a crisscross pattern from a squeeze bottle (costs about a dollar at a party store or restaurant supplier). You can also use the crisscross drizzle pattern with chocolate syrup from a squeeze bottle on mini desserts
  • Small strips of lemon zest
  • Crumbled feta or blue cheese
  • Mini chocolate chips on mini desserts or pomegranate seeds then sprinkled with powdered sugar or cocoa powder
  • One chocolate curl (use a vegetable peeler on the side of a chocolate bar) on each mini dessert-we do not use dragées (silver or gold sugar balls) or commercial sprinkles because they contain too many preservatives and look artificial

An easy garnish for your hors d'oeuvre or mini dessert trays, as opposed to garnishing each piece:

Frosted fruit--Prepare an egg wash of one egg white beaten with one teaspoon water and dip bunches of grapes, lemons, limes, satsumas, Sekel pears, or figs in the egg wash, then roll on a plate of sugar--Dazzling! Let dry about 30 minutes, then store in the fridge until near serving time. Before your event begins, pile the sugared fruit (not too high) in the middle of your platters or trays and arrange the hors d'oeuvres or mini desserts around the piles.

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841

Tuesday, August 24, 2010

FANDANGO Catering Offers 5 Tips for Creating a Dessert Station

Dessert stations are popular at all kinds and sizes of events, not only at larger or more formal events, and they are easier to create than they appear. Dessert stations add an elegant flair to any event and most guests like trying more than one dessert.

They are most appropriate at buffet events but can also be used at a dinner party where dessert and coffee or dessert and wine or liqueurs are served in another room from that of the dinner. They are a big help to the host/hostess because they can be set up beforehand and you don't need to serve anything.

Here are 5 tips for setting up a dessert station:

Tip #1: Use risers, cake stands, pedastals, or tier stands to add different heights on the table. This way guests can better see all the desserts on the table and also creates more room on the table. THIS IS KEY. In general, stagger height and flatness (one dessert high, the one next to it flat on the table, and so on). If you have many desserts you can do this in two rows but be sure that in the second row the high desserts don't coincide with the high desserts on the first row.

Tip #2: You can choose to mix and match small desserts on trays or stands or put one kind of small dessert on each tray or stand. Both schools of thought have their advocates. Mixing adds a little color and shape interest while not mixing desserts on the serving trays, platters, or stands creates a more monochromatic look.

Tip #3: If you're having a dessert potluck, try to put the desserts on similar serving vessels-be they trays, platters, plates, or tier stands--to give the dessert station a uniform look. For more formal occasions avoid cobblers or any dessert that can drip. Consider cutting slices of dessert and putting them on trays or plates--in my years in the event business too many times I have seen great desserts uneaten because no one wants to cut them. Avoid this by either having small individual desserts or by cutting at least one slice from each full-size dessert. Also put out a serving utensil for each dessert if possible.

Tip #4: If you want to get fancy, slice the desserts, pour a bit of a dessert sauce, such as a chocolate or berry sauce, in a small puddle with a spoon in the middle of each plate, and put the slices in the middle of the puddles on each plate.

Tip #5: If you're pressed for time, create an easy dessert station by buying a variety of desserts from a reputable restaurant or pastry shop or caterer. Trios and quads of desserts are trendy this year and you can create impressive trio and quad plates by either putting three dots of dessert sauce in a triangle in the middle of the plate and then arranging the trio--such as a cookie, a brownie, and a tartlet--around the dots or by dividing the plate into 4 by drizzling sauce in a cross on the plate and putting 4 desserts on the plate, one in each quad (plates must be large enough to accomodate the three or four small desserts if you decide to try this).

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841

Friday, August 20, 2010

FANDANGO Catering Offers Event Best Practices Tips

Following up on our free Event Getting-Started Guide blog post of this week, FANDANGO Catering offers some event best practices tips that are handy for all events and especially useful for events over 50 guests.

CREATE BETTER BUFFETS

Allow easy access--Set out two dishes of every food, placing each in the same sequence on either side of a long table so that people can form two lines and keep things moving.

Put things in the natural order--Put the plates at the beginning and utensils and napkins at the end. For more convenience for your guests you can roll the cutlery in the napkins (tying the bundles is optional but pretty) or, if pressed for time, put cutlery in a couple of large wineglasses or pitchers or on a tray.

Use various levels--Display foods at several levels using pedestals and cake stands or milk crates. All food flat on the table doesn't look as good as using different levels and the levels help people get a better view of what's available. Cover milk crates with the tablecloth and the pedestals and cake stands with cloth napkins. Some pedestals and risers are pretty enough that you don't need to cover them. Also, be sure not to place foods directly in front of one another to avoid food from one dish dropping or dripping into another.

Table decorations--Flowers or candles should not interfere with food and should be low if you are using both sides of the table for food. You might want to try votive candles and flowers or flower buds in shallow bowls. And if children are present make sure someone watches the candles or better yet, don't use candles at an event with children.

Condiments, salsas, and dipping sauces--Put these in ramekins or pretty bowls or teacups. To avoid waste fill only 1/3 to 1/2 full and refill if necessary.

CREATE A BETTER BAR AREA

Create a separate bar area that won't disrupt the flow of buffet traffic. Multiple beverage stations assure that guests can get a drink without waiting.

If not using a bartender, create a self-serve bar with galvanized tubs, colorful enamel buckets, or planters filled with ice. Place an assortment of drinks in each tub and lay out next to the tubs wine and bottle openers, glassware, and, if using, any drink garnishes, and lay a dish cloth or napkin folded on or next to the tub to wipe up condensation or drops from serving.

Put a wastebasket or other receptacle for cans and bottles nearby.

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(281) 796-9841

Monday, August 16, 2010

FANDANGO Catering Offers Free Getting-Started Guide for Events




FANDANGO Catering is offering here on our blog a free "Getting Started Guide" for events--No PDFs or whitepaper download needed! Just print the blog page or bookmark it.


Most people are intimidated by the thought of planning an event--there's so much to do, where do you start? And how do you know what needs to be done?

No worries! Follow our guide below.

FANDANGO Catering's No-Fail Event Getting-Started Guide

As you begin to plan, consider these questions before deciding on location, guests, food, and entertainment. The getting-started phase has the same basic steps whether you are planning a small party or a large wedding or corporate event.

Casual or formal occasion?
Will the party be at a home, a rented venue, a park, a destination? What time of year and what time of day or evening is the event? Will it be indoors or outdoors or both? The location and setting will help you decide how many people to invite--how many can fit comfortably?


Guest list?
Will you invite your closest friends or everyone you know? Relatives? Coworkers? What is the age group of the majority? Are there any vegetarians? Will there be children? The number of guests and their preferences will lead you to the right menu selections.


What is the budget?
The amount of money you plan to spend will help determine the number of guests and an appropriate menu, whether you're serving coffee and dessert or an elaborate five-course dinner. Come up with a total budget amount you want to spend on food, decorations and things like linens or tables, and the venue rental fee, if applicable.


Rentals, decorations, props?
Decide if you need things like tablecloths, tables, stemware, dishes, cutlery, flowers, or decorative pieces. Since many or most of these things can be rented they are generally referred to in the event trade as "rentals." If you are planning your own party, make a list of what you need and also contact info for several vendors for each type of rental, then contact them and see which ones you want to work with.

Invitations?
A small informal gathering may only require a phone call or e-mail. Larger, more formal occasions like weddings and anniversaries usually call for printed or written invitations.

Menu selection?
The next step is to select the menu. An informal gathering such as watching a game with a few friends lends itself to drinks and snacks or even a potluck. A seated dinner should begin with appetizers or a salad or both, followed by a main course and dessert. A more formal gathering, large or small, calls for a buffet-style meal or buffet with guests seated at tables, or a selection of hors d'oeuvres. For beverage selections, if you're unsure about wines or libations, ask your liquor or wine store for suggestions.

Make sure the flavors go together
Balance the menu with strong and mild flavors. A strong main dish needs a mild side and vice versa. A rich, heavy meal calls for a light dessert and vice versa. Also consider the time of day and year--if it's cold warm foods taste best and if it's warm room-temperature and cold foods are welcome. And take note of the time the event will be held--a 7pm gathering usually means people will eat more than a late-night or mid-afternoon gathering.


Here's to wonderful and stress-free events!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(281) 796-9841

Friday, August 13, 2010

FANDANGO Catering Announces It Will Only Use Chefs with Culinary School Training

FANDANGO Catering's Executive Chef Jesús Lumbreras-Calvo announces that as of Summer 2010 his company will only use chefs and event staff with culinary school training.

A graduate of the prestigious Scottsdale Culinary Institute in Scottsdale, AZ, Chef Jesús believes that only a culinary school training and the drive and passion that lead people to attend culinary schools produce the kind of chefs that can work successfully to create great catering and events.
"We want people who are passionate about food and who understand the classic French method of training that is the basis for all the good U.S. and European culinary schools." As Chef Jesús points out, with chefs with a culinary school training, it's not necessary to explain terminology, methods, or procedures to them; they already have been trained in the classic French culinary methods and are prepared for anything he asks of them.

FANDANGO Catering has hired several LeNotre Culinary School graduates this year and continues to work with LeNotre for its staffing and event needs since it is the only Houston culinary school based on the classic French system and run by French chefs. "Our LeNotre grads have the kind of passion and desire for culinary excellence every day, every event that we look for. Since I am European, I know that they are getting an excellent training in the classic French methods because the LeNotres and their master chefs at the school took their training in Europe."

The LeNotre website:
http://www.culinaryinstitute.edu/

FANDANGO Catering is the only caterer in Houston to exclusively use chefs with culinary school training so as to ensure the highest level of food and service for its clients.

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(281) 796-9841

Tuesday, August 10, 2010

FANDANGO Catering Offers Summer Entertaining Ideas Part V

FANDANGO Catering offers two summer beverage and one summer food ideas in its continuing "Summer Entertaining" 2010 blog series.

Two summer beverages we like are:

Strawberry Lemonade-Tini

In a shaker mash 2 basil sprigs with 1 pint sliced berries mixed with 1 1/2 cups powdered sugar (let the berries stand 15 minutes after adding the sugar and before putting them in the shaker). Fill the shaker with ice and 1 1/2 oz. vodka and 1 oz. fresh lemon or lime juice. Shake, pour into a large glass, and top with 4 oz. Sprite or 7-up.

Iced Ginger Ale Tea

Combine 4 oz. iced tea (already sweetened and with lemon juice) and 4 oz. ginger ale. Serve on the rocks with candied ginger or a lemon peel twist as a garnish.

Beef Skewers with Two Sauces

Makes 16 skewers

Freeze 1/2 lb. flank steak for 10 minutes; slice very thinly. Thread onto skewers and brush with 2 tbsp. balsamic vinegar and 1 1/2 tsp. or to taste Penzey's BBQ 3000 and a sprinkling of freshly ground black pepper. Grill over medium-high heat 1-2 minutes per side. Serve with blue cheese dressing mixed with ranch dressing and as the 2nd sauce 8 oz. sour cream mixed with a squeeze of lime juice and 1 tsp. or to taste of honey.

You could have a great end-of-summer get together with these beverages and skewers and some grilled veggies marinated for 15 minutes in Zesty Italian dressing. Easy! If you like, just buy a dessert or two.


Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(281) 796-9841

Monday, August 9, 2010

FANDANGO Catering's Chef to Teach Spanish Cooking Aug. 19 at Central Market

  • Spanish Cooking Class
    At Central Market


    Thursday, August 19, 2010
    3815 Westheimer 6:30-8:30pm

    Sign up for this fun, exciting class taught by an AUTHENTIC Spanish chef from Madrid!

    Chef Jesús Lumbreras-Calvo, Executive Chef of FANDANGO Catering in Houston and a 1999 Scottsdale Culinary Institute/Le Cordon Bleu graduate, will teach participants about delicious regional Spanish food, including both traditional and Nueva Cocina Española ideas.

    Learn:
  • How gazpachos can be made using many types of ingredients
  • Why a composed salad course is perfect for hot summer days
  • How to prepare a traditional Catalonian mushroom terrine with a delightful port cream sauce
  • The basics of preparing pork tenderloin—a popular cut in Spain—with many interesting variations
  • How to make mini orange mousse-soufflés that are sure to impress friends and family

    Class Menu:
    · Málaga Gazpacho with Apple
    · Chicken and Quince Salad with Balsamic Glaze
    · Mushroom Flan in Port Cream Sauce
    · Pork Loin with Seared Strawberries in Sherry Sauce with Fresh Chives
    · Orange Cloud Mini Mousse-Soufflés

    Chef Jesús will show you that these dishes are not at all intimidating and are great, easy additions to
    your cooking!

    In addition, you will learn about Spain’s culinary history and the history of the dishes prepared as well as learning what wines go best with the menu. Discount coupons for Spanish food will also be available.

    Sign up today for this delicious class where you will enjoy mouth-watering Spanish food that willinspire you! ¡Olé, olé, olé, olé, olé , olé !

    Class Cost: $50.00, includes food and wines
  • For more info call FANDANGO Catering at (281) 796-9841

Wednesday, August 4, 2010

FANDANGO Catering's Chef Among Houston's Top Chefs According to Houston Press


FANDANGO Catering's Executive Chef Jesús Lumbreras-Calvo is among Houston's top chefs according to the Houston Press Eating blog post of July 31, 2010.


The blog post discusses the series of classes Central Market will be offering during the month of August 2010 taught by Houston's top chefs. Also mentioned are such luminaries as Hugo Ortega of Hugo's and Backstreet Cafe. Chef Jesús will teach a class on Spanish cooking at Central Market on August 19, 2010.
Read the article here:

Our Chef is a 1999 graduate of the prestigious Scottsdale Culinary Institute/Le Cordon Bleu, the #2 ranked culinary school in the U.S., and FANDANGO Catering is the ONLY Houston caterer founded by a graduate of an American Culinary Federation-accredited culinary School.


To sign up for Chef Jesús's Spanish cooking class at Central Market, visit

Or for more information on the class call FANDANGO Catering at (281) 796-9841.


Warmly,


Kristina

Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(281) 796-9841