FANDANGO Catering Chef to Give Talk at Rice University

FANDANGO Catering's Executive Chef Jesús Lumbreras-Calvo will give a talk on using olive oil in cooking as part of a panel of experts in the showcase event "Olive Oil from Spain" at Rice University's Duncan Hall Oct. 29, 2010, 7-9pm.

The panel will also include a Baylor physician, an olive oil producer, and an olive oil importer. Each panelist will speak on different aspects of olive oil from Spain.

FANDANGO uses olive oil as the oil of choice in most of its dishes, not only Spanish dishes but Latin, American, and European dishes. Chef Jesús uses olive oil for sauteeing, braising, pan-roasting, salad dressings, or other savory dishes and then applies the condiments and preparations most appropriate to the origin of the dish--such as a touch of butter for French or German food, chilies for Latin food, and so on.

The Rice event will also feature tastings and educational materials. FANDANGO Catering will be providing recipe cards.

The event is free and open to the public.

Kristina

Kristina Ríos de Lumbreras, Ph.D.

Partner, Director of Sales & Operations

FANDANGO Catering

(713) 522-0077

(281) 796-9841

FANDANGO Catering Offers 4 Tips for Creating a Dessert Table

As part of our continuing blog series, "Fall Entertaining Ideas," FANDANGO Catering has put together some tips for creating a dessert table at an event, whether a dinner party, cocktail party, wedding reception, or other event.

It's best to avoid potluck dessert tables for an important event--Potluck dessert tables are yesterday's news and rarely work well. Think about it--at every potluck meal you've ever attended, hasn't the quality of the food varied greatly? Some foods are great, some so-so, and some terrible. The same is true of a potluck dessert table and we usually advise against it. The other problem with potluck dessert tables is that guests bring the desserts in all kinds of containers and this container mishmash spoils the look of the table. You CAN (or can have someone) transfer the potluck desserts to better-looking dishware, but since guests generally bring the desserts as they arrive this is a rushed job.

If you have relatives or others who insist on bringing desserts to your event, try to have an auxiliary dessert area and leave the special desserts or wedding cake on the more visible dessert table.

The most beautiful dessert tables use harmonious colors (or just one color), different heights and shapes, and a decorative element or two or three. Try using cake stands, tier stands, and platters for baked desserts; small plates or bowls for chocolates, truffles, or candies; and perhaps small boxes tied with ribbon for tiny cakes, cookies, candies, or edible favors. Another nice look is to combine mini and full-size desserts (always assign someone to slice the full-size desserts when dessert time arrives as often guests won't touch a full-size dessert that hasn't been sliced). Colors can be all one color,and then variations on that color in linens, napkins, runners, and decor look elegant (such as shades of pale blue or shades of cream or red or brown). Bridal magazines and websites have great ideas for decorating dessert tables and many of their ideas can be adapted for any kind of party or event.

Also, try to use both round or oval and rectangular or square trays. Choose ONE look--traditional, vintage, modern, Asian, Moroccan, whatever you like best--for the serving pieces. For example, silver trays next to very modern square white or clear glass trays doesn't work very well, nor does any TOO eclectic dessert table (or any event table) look.

A popular trend this year is to choose a theme--such as dark and white desserts, carnival desserts (e.g., ice cream sandwiches, popcorn), all chocolate desserts, all lemon desserts...Again, you can get great theme ideas from bridal magazines or sites. A classic theme idea that continues to be in style is to create a dessert table based on a holiday or whatever you're celebrating at your event.

Another trend this year is a dessert table with wine pairings set up next to the desserts--Ask your wine or liquor store for recommendations based on your desserts. There are many sweet and dessert wines or champagnes or sparklings that go well with desserts. A nice touch is to place a printed or chalkboard pairing menu next to the desserts and wines on the table (not whiteboards, it looks too much like a work meeting!)

Here's a link to a great e-how article with more dessert table tips:

http://tinyurl.com/26fkrqp

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.

Partner, Director of Sales & Operations

FANDANGO Catering

(713) 522-0077

(281) 796-9841

FANDANGO Catering Offers Basic Guide to Sustainable Event Food

FANDANGO Catering offers as part of its "Fall Entertaining Ideas" blog series a free basic quick-and-easy guide to sustainable food for fall events (and beyond)--no download needed! Just bookmark, print, or save to a cyberspace file.

As people become more interested in sustainable food options, there is confusion over terms and meanings associated with the concept of sustainable food.

The three basic concepts you need to know are:

Organic--Certified organic is a category established by the U.S. Dept. of Agriculture. Producers must follow USDA rules and are inspected to make sure they do so.Vegetables can't be grown with chemical pesticides or fertilizers, can't be fertilized with slewer sludge, and can't be genetically altered. Animals have to be fed organic feed, can't be treated with hormones or antibiotics, and must be allowed access to the outdoors. BUT organic food is often shipped from far away, so there's a tradeoff involved in terms of conserving resources.

Local and seasonal--This is not the same as certified organic, though many producers follow organic methods. Local means produced within a short distance (usually 50-200 miles radius) and seasonal means only produce that is naturally in season within that radius. If food isn't shipped from far away it conserves resources since less gasoline, etc. is used to transport the food.

Sustainable Food--This means growing foods or doing anything food related (such as buying/cooking food for an party, wedding, or event) under conditions to conserve natural resources as much as possible; if it is related to growing food it also means improving the soil quality without chemicals.

Organic food is rather expensive because the production methods are more expensive. If price is a consideration, local and seasonal is often less expensive than supermarket food at local farmers' and restaurant association wholesale/retail markets. Also, local and seasonal produce is often much larger than supermarket produce so you can buy less. We recently bought a bunch of spinach that was nearly three feet long and fed 20 people!

We invite you to check out a local farmers' or vegetable co-op or restaurant association wholesale/retail market for your next party or event and see if you don't enjoy the food more.

Warmly,

Kristina

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

FANDANGO Catering: New Kitchen Grand Opening

Many many thanks to all who came out to the grand opening of our new kitchen at Kitchen Incubator Sat. Oct. 16, 2010! Hundreds of people came to the grand opening, part of the "A Night at Market Square" festival downtown.

Executive Chef Jesús Lumbreras-Calvo gave a demo of his authentic Spanish gazpacho and we sampled some of our foods for the crowds who came by. A good time was had by all! Look for photos of this event soon!

At popular request here is our Exec Chef's gazpacho recipe, reposted from our blog post of last spring:

Gazpacho

Serves 4-6

4 cloves garlic, peeled, chopped
1 medium cucumber, peeled, medium dice
3 medium ripe tomatoes, cored, chopped
1 ¾ tsp. cumin
¼ cup olive oil
½ cup plus
1 tbsp. wine vinegar or cider vinegar
2 cups cold water
½ loaf day-old Italian or French bread, cut in small pieces (it should not be an ultra-skinny loaf)
Salt to taste

Place garlic, cucumbers, and tomatoes in a blender. Add cumin, oil, and vinegar. Blend at low speed 2-3 minutes, then on high for 2-3 minutes, or until a smooth puree without large lumps is obtained.
Add the bread pieces and again blend for 2-3 minutes at low speed and then for 2-3 minutes at high speed. Transfer this puree to a 2-qt. pitcher and add water.
Chill very well, preferably overnight, or at least 8 hours. Serve cold.

Warmly,

Kristina

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

FANDANGO Catering Offers 3 Tips for Plating Food Like a Restaurant

Plating food is not as difficult as many believe, and we offer 3 tips to help you plate food at your next dinner party attractively like a restaurant, caterer, or food stylist. And you don't need fancy equipment.

hough the days of so-called "architectural" food (food built up on the plate as high as it would go in all sorts of crisscrosses and outlandish configurations) are pretty much past, a little height on the plating is always attractive and sets you apart as a host.

Add height to spaghetti by using a spaghetti fork and twist of the wrist to shape nest-like portions. Top with fresh Parmigiano and/or some chopped fresh parsley or, more original, fresh basil.

Make a little hill of your side dish--whether a vegetable or starch (such as rice or potatoes) or both, make a little hill by placing them in the middle of the dish and building up a little height and then prop your meat, whether chops, steaks, or chicken breasts or pieces, against the little hill. This doesn't work as well with fish, which is delicate and may fall apart, but can work with shrimp or scallops also.

Add height to a layer cake by leaning chocolate shards (made by cutting from a chocolate bar with a chef's knife and then cutting what was cut from the bar in a rocking motion back and forth) against each other. Or pile chocolate curls or strips (made by shaving a chocolate bar with a vegetable peeler on the side) on top. Don't be discouraged if the curls don't come out perfectly, you can always chop them to use for the piled shards technique. Or, easier still, buy a box of small bonbons, such as Roche-Ferrer, and pile them on top of your cake in a pyramid, or buy organic flowers and pile some on top of your layer cake in the middle. Just make sure people don't eat the flowers!

Enjoy!

Kristina

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

FANDANGO Catering Offers Guide to Sizing Event Linens

If you will be hosting an event this fall and are considering using one or more tablecloths (or "linens" as they are called in the events profession), no worries! Here is a quick and easy basic guide to what you need to know.

If the event is at a venue--99.5% of the time you will need linens as venues use ugly banquet tables or hospitality "rounds" (round tables with removable tops). The three basic sizes you need to know are:

*6'--8' rectangular banquet tables: Use a 90" x 156" tablecloth, which will cover down to the floor--for a 6' table it will be a little longer but you can tuck it under or puddle it quite attractively. Or if you don't want to tuck or puddle use a 90" x 132"

*72" round: Usually used for wedding cake tables--Use a 132" round cloth

*60" rounds: A popular size used mainly for seating guests at an event--Use a 120" round cloth

If your event is at a private home--Private home events have a variety of table sizes but some guidelines to keep in mind are:

*Dining table--These can vary greatly in size but a 90" x 156" works for most oval and rectangular dining room tables. You can also use a 132" round if you have a very long oval table. With private home parties it's not as imperative that the linen go to the floor as usually the dining room table's legs aren't ugly as in a venue. If you decide to use a linen to the floor, it gives a lusher, more elegant look, and if your cloth is a little long you may tuck it or puddle it. If you do, take a minute and view the table with the linen from the entrance door to make sure it looks even, not too long on one side or another. Do this anyway when you use a tablecloth at an event.

*If you have a particularly nice dining room table you may wish to use a lace or cutwork cloth so that the table shows through or a runner to add color or elegance.

*If you use a chafing dish or if your table is expensive or if you have sauces or beverages that might drip you should use a cloth to avoid anything marring the table.

*If you use an odd-size table such as a medium-sized round table, whether as an auxiliary table or as your buffet table (my aunts did this a lot when I was growing up), the best sizes are 108" round or 114" round.

*If you use a banquet table for a home event (such as for a beverage station or for additional seating), use a tablecloth to cover the legs (to the floor).

Remember, in general, if a linen is a little long you can always tuck or puddle it. And if you use hospitality-type tables with industrial-looking legs you will want to cover the legs completely.

Warmly,

Kristina

Kristina Ríos de Lumbreras, Ph.D.

Partner, Director of Sales & Operations

FANDANGO Catering

(713) 522-0077

(281) 796-9841

FANDANGO Catering Chef to Offer Demo, Tastings at Market Square Event

FANDANGO Catering's Executive Chef Jesús Lumbreras-Calvo will be offering a free chef's demo and tastings at FANDANGO's beautiful new kitchen facility at 907 Franklin St. as part of "A Night at Market Square" Oct. 16, 5-8pm, celebrating Downtown's revamped Historic District and its wonderful mix of restaurants, entrepreneurs, watering holes, and music venues.

Chef Jesús will provide a demo of his famous Spanish red gazpacho made easy from 5-6pm and will also offer free tastings of gazpacho and other specialties from 5-8pm as well as meeting and greeting visitors at our great new kitchen.

Free live music and happenings throughout Market Square.

More info on "A Night at Market Square" at http://www.downtownhouston.org/ or at Market Square Park's Facebook page.

For more information on the demos and our kitchen, contact us at (713) 522-0077 or chef@fandango-catering.com

See you at Market Square!

Kristina

Kristina Ríos de Lumbreras, PhD.

Partner, Director of Sales & Operations

FANDANGO Catering

(713) 522-0077

(281) 796-9841

FANDANGO Catering Offers Tips for Organizing a Fall Tapas Party

In Spain, tapas are a way of life and here in the U.S. serving a variety of little bites is a festive way to entertain friends.

The tradition of serving tapas (from the Spanish "tapar," or "to cover") began in the mid-1800s when Spanish tavern owners covered glasses of sherry or wine with small plates of nuts or ham to keep flying pests from drinks. Today, it's still popular to top off a drink with a plate there. Tapas are served in Spain in taverns, restaurants, and restaurant-bars between the hours of 10am and 1pm to stave off hunger until the traditional 2pm lunchtime and again between 7 and 9pm to keep hunger at bay until the 10pm dinnertime, with people taking their morning break for some tapas or having tapas as they leave work in the evening before going home for dinner.

If Spaniards eat these small plates foods at a home or private party they call them "apertivos" (appetizers) rather than tapas.

By any name they're fun and can be a unique and easy way to entertain. Use small saucers and put olives, almonds, jamón serrano or prosciutto, and cheese on the little plates and use the plates to cover glasses of Spanish wines or sherry. A more elaborate tapas spread might include small wedges of tortilla española, the traditional cold potato omelet, or small wedges of a frittata; tiny meatballs; shrimp in garlic sauce; or croquettes. If pressed for time, try buying these Spanish foods from a Spanish restaurant, caterer, or gourmet food shop. Use small forks if you have them or even toothpicks to spear the food, and put out plenty of napkins. If you don't want to cover your wine glasses with the saucers, line the saucers up in rows; they will still make a striking effect.

¡Salud!

Kristina

Kristina Ríos de Lumbreras, Ph.D.

Partner, Director of Sales & Operations

FANDANGO Catering

(713) 522-0077

(281) 796-9841