Fandango Catering Offers 4 Fast Food Ideas for Fall Entertaining

If you'd like to host a fall gathering and are somewhat short on time, here are 4 food ideas that will help you entertain stylishly, but that don't take a lot of time.

Do a one-pot classic with salad and dessert--We like Grace Parisi's recipes in her article on New Comfort Classics in the Nov. 2012 issue of Food & Wine.  For more casual gatherings, the concept works well and isn't as much trouble as a starter, entree plus sides, then dessert.  Do a one-pot braise, stew, or soup and serve with a salad and dessert, and you're done.  Dishes like Parisi's Braised Chicken with Cilantro, Mint & Chiles or classics like goulash, paprikash, white or regular chili, minestrone or another hearty soup...Ideas for dishes like these abound in cookbooks or on the web.

Do a pressure cooker risotto--Same idea, but make a risotto with chicken or pork or beef or sausage the one-pot dish, with salad and dessert.  Kuhn Rikon's and other good pressure cookers can do risotto in around 7 minutes.  The work is in the prep; then just start the cooker and voilà! The finishing touch? Stir in Laughing Cow Cheese wedges, plain or flavored--no kidding! Easy and it really adds a master touch, a trick we learned a few years ago from a chef colleague.  The pressure cooker risotto concept is also great for casual gatherings.

Make crumbled cake balls--Fast cake balls, no baking in special molds! Crumble pieces of baked cake or even brownies in a bowl.  Mix with frosting, then roll out scoops of the mixture with an ice cream scoop.  Use a fork to dip cake balls into sprinkles or chocolate or other syrup, or drizzle syrup over cake balls.

Use chocolate spread as a dessert--We saw this in last month's F &W--Serve the new chocolate-cream cheese spread (or, our take, mix up your own with Nutella and cream cheese) and serve as a dessert course with the spread in ramkins or small dishes and a dipper like cookies, or even serve as a sort of pudding with spoons.  Decadent!

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers 5 Tips for Serving Appetizers with Dinner

If you're thinking of serving appetizers with a dinner (at smaller events), here are 5 tips to make this go more smoothly. 

Choose 2, max 3 appetizers--Unless your main course is on the light side, 2 or max 3 appetizers should be more than enough.  Don't make the mistake of serving too many kinds of appetizers before a seated dinner or buffet then seated dinner; it's too much work and stress and your guests will be too full to enjoy the main course.

Choose appetizers based on doability--Don't stress and choose appetizers that can are good served room temperature rather than hot.  Many appetizers can be served this way, including all kinds of skewers, rollups, tartlets, pie or quichelike bites, and many others.  Look at cookbooks and on the web for ideas for cold appetizers.  And don't get overly ambitious--it's better to do something simpler well than to try something ambitious and not have it turn out as well.

 Offer a lovely cold board selection as an appetizer course--Cold cuts (charcuterie) and wonderful cheeses or cold boiled shrimp with a couple of interesting sauces or a nice antipasto are even easier than cooked appetizers, and are often served in Europe this way, as an appetizer course.  And it can be done buffet/self serve or passed style, or seated.  It's important to buy best quality, though.

Leave the appetizers on a side table or sideboard or bar--This way people can continue to enjoy them throughout the evening.  As your guests get up from the dinner table(s) and are lounging etc., they can continue nibbling from the appetizers if they wish, and we have often seen this to be the case.

Have enough plates--Be sure you have enough plates for all the courses you'll serve.  To be on the safe side have 1/3 to 1/4 as many plates as guests.  If you have 20 guests, have 20 + 7 or 5 extra for the appetizers, and so on for each course.  Unless your event is very informal AND the guests know that they are expected to reuse their plates, it's best to have extra plates.  Or use eco-disposables if the event is not overly formal--bamboo plates are lovely though more expensive, but bagasse is seen widely now in entertaining and is a less expensive disposable alternative that is still eco-friendly.

Warmly,

Kristina

Fandango Catering and Events
(713) 524-0077
www.fandango-catering.com  

Fandango Catering Offers 6 Fast, Cool Food Presentation Ideas

Since many people are now considering or planning a fall or later event, today we offer 6 fast, cool food presentation ideas.

Most everyone is pressed for time these days, and so a few ideas you can use or adapt to make your event better looking come in handy.

Here are some of our fast presentation ideas:

Use small bunches of grapes--Snip small bunches of grapes and put in corners of trays, or in two corners of a tray.  This should not take more than a couple of minutes, and it adds color and style to a food tray with only a little time spent and no special skills needed.  Even fancier? Use champagne grapes. 

Use dill sprigs or cut fresh chives--Put dill sprigs in the center of an hors d'oeuvres tray or on dinner serving bowls or platters (such as on top of mashed potatoes or a vegetable dish).  Or cut fresh chives and sprinkle them on top of the food and a bit on the serving piece on hors d'oeuvres trays, serving bowls, in chafing dishes, on soup glasses or mugs, or on plated food.  To cut chives, line up the strands, cut off the tips, and, using one hand to hold them down, cut across using the other hand--and you can even do this with a steak knife, you don't need a special knife.  Keep moving your hand as you cut, and don't rush so you won't get cut; it's much easier to cut chives than people think.

Use croutons or add-ins to decorate soup servings--Make or buy croutons and put them on top of your little soup cups or glasses (see above), or drop into plated soup bowls or larger mugs croutons, chopped chives, a bit of grated cheese, tiny soup crackers, a cooked shrimp, a bit of crabmeat, some tiny diced red pepper or tomato...Add color by using light or bright-colored croutons or add ins if the soup is dark (such as grated cheddar on a dark soup or a lovely pink shrimp on a red or cream-colored soup), or vice versa. 

Use grapes in a martini glass--Put green grapes in a martini or cocktail glass and let the bunches hang over the sides of the glass a bit (cut the bunch to size)--it looks mod and is easy to do! Then use this as a centerpiece for any display like hors d'oeuvres, cheese, fruit, sandwiches, mini desserts, etc. The glass should not be too tall or too short; you should be able to see it comfortably on the platter from several feet away.

Lay food out in circles--Almost any hors d'oeuvres, cheese, sandwiches, desserts, look good this way.  Creative? Pile a bit of food in a triangle/pyramid as a centerpiece.

Pile up certain foods--Some foods, like Caprese salads or fruit trays or other cold salads, look good piled up a bit.  The secret is to use a serving piece with a bit of sloping sides so that when the food is served it doesn't fall on the table, but instead falls back into the bowl.  Don't use a flat serving piece to pile up food, for this reason.

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers Dessert Shot Ideas for Dinner and Cocktail Parties

One of the signature foods we're known for are our dessert shots, and today we offer several ideas to inspire you to serve dessert shots at your next dinner or cocktail party. 

Dessert shots are fun for guests as their small size is whimsical and, since the portions aren't too big, people eat them more readily than a large slice of a rich baked dessert.

Plus you can have all kinds of fun presenting them attractively.  AND, depending, on the recipe, they're doable even for those who don't cook or bake.

Below, ideas to get you started.

-The way to present dessert shots is to line them up on a (or as the) dessert buffet or on a tray (or both)--the number of little glasses is what's cool.

-Choose real glass (we buy schnaps glasses at IKEA) or now you can also buy elegant mod green plastic that's like acrylic from online suppliers like www.restaurantware.com in cool shapes like triangles, waves, boats, shells, round shot duo cups, parfaits, stars, square glasses...

-Try to make time to add a little garnish to each shot glass--As simple as a mint leaf, a bit of cocoa powder or powdered sugar sprinkled on top, a raspberry or blueberry, a strawberry slice or other small fruit that fits, a small cookie (such as a rolled profiterole) that fits

-If not a plated dinner (and even then, if you adjourn to another room or another part of the room for dessert), pass trays of dessert shots with little spoons (Restaurantware sells the cool green disposable ones), and people will gobble them up.  If you have no one to pass trays, arrange trays with the shot glasses in the room you adjourn to and people will still love them.

Here are some of our most popular dessert shots:

• Valencian dark chocolate mousse
• Bailey's tiramisú shots
• Bourbon cheesecake shots
• Ricotta-coffee mousse shots
• Cheesecake truffle shots

-Pressed for time and don't have a caterer or helper for your party? You can still serve dessert shots! Buy wide-mouthed shot glasses and cut up brownies or cake and ice cream to fit inside each glass and garnish.  Or another idea: soften cheesecake and ice cream and fold gently together, then spoon into shot glasses and garnish, or blend together until smooth, freeze, and garnish.  Or just serve great bought ice cream or gelato in shot glasses, with a garnish--the shot glass presentation will add style and fun!

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers 3 Ideas for Choosing a Dessert for a Dinner Party

Choosing a dessert for a dinner party can be daunting.  Full-size or mini? Frozen, parfait, mousse, ramekins? And on and on.  Here are a few things to keep in mind when choosing a dessert for your dinner party. 

Understand what it means when you choose to offer a full-size dessert--In our experience full-size desserts at a dinner party work best for 12 or fewer guests UNLESS you have a caterer or other helper.  Why? If you don't hire someone to handle dessert, guests will be waiting while you serve dessert portions, and thus will have to wait less if you have 12 or fewer guests.  If you pre-plate full-size desserts to avoid hiring a caterer or helper to handle dessert, you must also make sure that you have space on your counter or kitchen island or in your refrigerator for the pre-plated desserts ON THEIR PLATES.  You must have room for them somewhere while the first part of the dinner is going on.  A full-size dessert for a group larger than about 10 or 12 guests is best served buffet style, with portions pre-cut and/or plated and put out on a dessert buffet before your party starts.

Ice cream and other frozen-type desserts can be messy to handle yourself--Again, if you'll be scooping while guests are waiting, it's better for a small group.  You can pre-scoop and put the scoops on cookie sheets in the freezer until dessert time as long as you have enough room in your freezer.  And frozen desserts can't be left out on a buffet or they'll melt; they must be brought to table or to the buffet table at serving time.

Mini desserts can be easiest of all--They don't need to be sliced or scooped, take up less room, and can be served buffet style or plated.  You can set out mini desserts buffet style before the dinner party starts or have them waiting in the wings for dessert time.  Or here's another way to serve them: one of our clients has one or two of the catering team (us) go around to seated guests and offer mini desserts and small plates to guests seated at her dining tables--sometimes we serve guests and sometimes they prefer to help themselves and all we do is put the plate down on the table for them, depending on the mood of the party.  People really like this as it makes them feel special.  The fun factor of mini desserts is another reason to choose them for your dinner party--their fun size puts guests in a good mood! Also, people feel more virtuous when they have a mini dessert than if they have a full-size dessert. 

BTW, beware relying too much on a candy buffet combined with dessert--though candy buffets are popular at events nowadays, too much candy and not enough baked or made desserts  (whomever actually makes them, be it you or a restaurant or food emporium or caterer or baker) says you couldn't be bothered and is too much like a Halloween party (unless of course it IS a Halloween party).

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers 5 More Ideas for Cool Hors d'oeuvres Parties

As folks begin to return to their routines after summer vacations, many will begin planning a gathering, either for late summer, early fall, or mid fall (or later).  Thinking of hosting an hors d'oeuvres or light bites event? Today we offer 5 more ideas for creating cool hors d'oeuvres events.

Let the coolness begin with a little color on the table--For an evening event, try a black table linen for your food station table--stunning, and sets off any serving pieces put on it.  Or a black table linen with a colored overlay if you want a bit more color.  Another idea--seen in this month's Food & Wine--is to use a Tuscan or other floral table runner (www.surlatable.com and other retailers)--adds color and is suited to a casual event, indoors or outdoors.

Add color with colored paper plates--So easy and fun.  Stacks of red, yellow, or other colored plates or designs like zebra print, chosen to go with your decor or theme, especially if you use a nice table linen or runner, look stylishly cool.

Serve skewers--People are crazy about food on skewers! Whatever the reason, you simply can't have a cool hors d'oeuvres party without at least one kind, and preferably several kinds, of skewer(s).  Vary the skewers by serving them with seafood, meat, chicken, and/or vegetable skewers (or have an all skewer event--easy and cool).  If you have no time to set up skewers artistically and haven't hired a caterer to do it for you, put the skewers spoke fashion on a round, square, or rectangular tray with a dipping sauce in the middle.  Gild it a bit more by adding long chives, either over or under the skewers or even gathered in a corner--this is one of our signature presentations and it's fast and beautiful and our clients and their guests really like it.  And do make sure the skewers are spiced, not just grilled, as just grilled is not as tasty.  A classic rub: chile, paprika, cumin, and garlic, with or without a bit of cinnamon; or try some of Penzeys' wonderful rubs (www.penzeys.com ).

Add an unusual (but doable) hors d'oeuvre--Shrimp cocktail or cold soups in shot glasses; hot soups in small cups or sake cups;  cherry tomatoes and fresh mozzarella balls drizzled with a good vinaigrette and skewered; puff pastry shells filled with chicken salad or pesto shrimp or mini salads or some other mixture...all you do is bake the shells, cut out the precut holes, and fill, then decorate with fresh chopped herbs or minced chives; different kinds of sliders and fixings for a slider bar...But something unusual, to make YOUR event cool and distinguish it from the ho hum ones.

Use an unusual serving piece--Moroccan or Indian beaten, etched, or hammered trays; unusual shapes (we have a wonderful large porcelain shell-shaped tray from Italy); a nice color or pattern like a Chinese lacqueur or a pastel--any of these add flair.

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers 4 Tips for Serving Small Hot Plates at Events

Small hot plates are trendy this year for cocktail-type events, and today we offer 4 tips for serving this type of food successfully.

Small plates of hot food are a bit heartier than room temperature hors d'oeuvres, and are popular now for cocktail events that run through the dinner hour, say, 7 to 8pm or 9pm.  So a cocktail event that starts at 5pm and runs until 8pm, or one that starts at 6 and runs until 9pm, would be good candidates for this type of food.

Small hot plates are popular at corporate or work-related events, where many of the guests (typically young single professionals) will pretty much make of what's served their dinner, or if the guests include many people with heartier appetites.

Examples of small hot plates include meatballs, mini chicken parmigianas, sliders, crab or other seafood cakes, small hot pastas, or other hot dishes served in small portions.

There are a few things to keep in mind when including small hot plates in your event planning:

The food should not be too difficult to eat--Avoid bright red sauces (too messy, can stain clothes), long pastas like spaghetti, foods that are very saucy or soupy, etc.  Do not serve any small hot plate that requires a knife; only a fork should be necessary and it should be possible to eat the small hot plate standing up.
Keep in mind that hot food served away from a heating source becomes cold in about 1 minute--So ditch any idea that requires serving hot food in unusual containers that don't retain heat.  For instance, say you're planning a teen's party and the guest of honor wants sliders but wants them served in Chinese takeout boxes, lined up in rows.  Served this way, the sliders become cold immediately and lose flavor and juices--though the box presentation is certainly unusual.  We suggest to clients a mix of hot and cold foods (and saving the unusual presentations for foods that do not taste best hot).  There are now very modern chafing dish subsitutes for those that dislike chafing dishes.  But the fact remains that hot small plates or any hot food not served in a heat-retaining container will just not be (as) good.  If you like the idea of a mashed potato bar, make sure you have sufficient help to keep bringing out the bowls of hot mashed potatoes for guests, or that you're using some heat source to keep the potatoes hot on the station.  If you don't, then you may want to rethink your menu.
Keep plates small, 7" or less--Or you may run out of food quickly. People can always go back and serve themselves more.
Choose a menu that mixes small hot plates with a few cold ones--If you handle your own event, this is easier on you.  If you pay someone to handle it, it will cost more if you serve all or mostly all hot dishes, so this is a consideration for some people.

Serving small hot plates can be a great idea as long as you keep in mind a few things they require to do successfully.

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers 6 Ideas for Cool Hors d'Oeuvres Presentations

As summer winds down many are either having end-of-summer bashes or planning for fall and beyond gatherings.  Either way, today we offer 6 ideas for cool hors d'oeuvres presentations. 

Shrimp cocktail martinis--so cool and really easy to do.  Just rent martini glasses from a rentals company, prepare or buy shrimp for cocktail, and put cocktail sauce or remoulade in the bottom of the glasses, then one whole shrimp either on the edge of each glass or on the top of the sauce in the bottom of the glass
Verrines and parfaits--These have been hot for the past couple of years in everything from savory to sweet food.  Here's how they're cool: You can fill wine or parfait or hurricane glasses with a salad, just layer the ingredients, or chunks of cake or crumbled cookies and whipped cream, or chunks of ham and cheese and mascarpone...the idea is to layer. 
Easy cocktail purses--these are usually too much trouble, but one way to make them that's not too much work is to buy Parma ham, fill each slice with herb cheese, twist up like a little purse or pouch, and tie each with the long green piece from a scallion.  These are best for small gatherings as they ARE a bit more work (unless you hire a caterer to do them for you).
Mirror--We love Martha Stewart's idea of serving slices, pre-cut, of terrines spread out in rows on a mirror.  A mirrored tray is even better, as is a Lucite tray with sides (the kind without compartments)--sometimes you can find Lucite trays with sides meant for cosmetics or jewelry, just use them for your parties! If you don't like terrines, any small bites look cooler on a mirrored surfacr or Lucite tray.
Sticks--The trend of skewers, sticks, and picks continues unabated.  Make your hors d'oeuvres of the moment by serving them speared on sticks or picks.  Many hors d'oeuvres shapes lend themselves to this (round, oval, small bites).  For example, you can buy small fresh mozzarella balls, cut off a slice so they'll sit flat on a tray, lay the flattened balls on sticks out on a tray, then put a cherry tomato on each skewer too, and they'll stand up like little soldiers.  So fun.  People like this more than small bites served in cones, for some reason.  If you're feeling ambitions cut bell peppers in small dice, which we call in the catering profession "pepper confetti," and scatter it on your serving pieces.
Buy an ultra-cool serving piece--This is the easiest of all! You can find this type of ultra-cool serving pieces at www.gretelhome.com  --We like Babell XL, their white mod tier stand with gradually bigger tiers--any small bites you put on this tier stand will look so cool!  For a more traditional look rent a large stainless tier stand (some have swinging arms) at a rentals company and put your small bites on that.  Anything with height adds a lot of oomph to a food presentation.

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Announces New Menu Additions

Twice a year we spend extensive time coming up with menu ideas, and we've just finished a serious menu-a-thon of this type. 

New Menu Additions Include:

• New hip hors d'oeuvres and tapas
• New creative dinner menu items for buffets, stations, and seated dinners
• New vegetarian vegetable side dishes and vegan main courses
• New small hot plates for cocktail events that run through the dinner hour

New menu items include:

Salads and Starters

• Mixed Greens and Roasted Cherry Tomatoes in Sherry Vinaigrette
• Spinach and Roasted Pears in Honey Vinaigrette
• Stuffed Avocados with Creole Shrimp, Jack, Tarragon, and Tomato
• Tomato, Cucumber, and Mixed Fresh Herbs with Mint Vinaigrette Verrines (parfaits), garnished with Cinnamon Croutons

Hors d'oeuvres and Tapas

• Chicken Bites in Marsala Sauce
• Poblano Crab Cakes with Red Remoulade
• Ancho-Marinated Pork and Mango Skewers
• Ham-Stuffed Mushrooms Au Gratin
• Asparagus and Bechamel Tart Bites
• Shrimp in Sherry-Scallion Cream Puff Pastry Bites
• Black Bean and Jack Quesadilla Bites
• Dill and Pimentón Seafood Tartlets
• Mini Meatballs in Saffron-Orange Sauce
• Mango and Peach Gazpacho Shots, Garnished with Fresh Herbs
• Moroccan-Spiced Chicken Salad Vol-au-vents (puff pastry baskets)

Dinner Items

• Smoked Ham and Gruyere-Stuffed Ravioli with Pink Champagne Sauce
• Chicken with Tarragon-Orange Sauce
• Chicken with Pears in Sherry Sauce
• Prosciutto-Wrapped Chicken Cutlets with Salsa Verde
• Beef Tenderloin with Five-Spice Crust in Beer Jus
• Beef Tenderloin with Caramelized Onions in Cream Sauce
• Beef Tenderloin with Shallot and Blue Cheese Sauce
• Spice-Seared Scallop Lollipops with Pistachio Sauce
• Salmon with Orange-Basil Sauce
• Ginger-Glazed Salmon with Creamy Scallion-Ricotta Sauce
• Moroccan-Spiced Roasted Seasonal Vegetables
• Mushrooms in Sherry Glaze
• Carrots and Spinach with Pimentón-Vermouth Sauce
• Glazed Carrots with Caramelized Onions
• Sauteed Spinach and Tomatoes in Gingered Reduction
• Bacon and Gruyere Macaroni and Cheese
• Baby Potatoes in Salsa Verde

Desserts

• Espresso Cream with Coffee Bean Crunch
• Upside Down Bourbon Cheesecake Shots
• Chocolate Croissant Mini Bread Puddings

Of course, we continue to offer our signature menu items!

As always, all our menus are custom menus so that each event is unique to the client.

And, as always, our produce is local as much as possible, as is our chicken and wild-caught shrimp, supporting local businesses. 

For more info: (713) 522-0077 or info@fandango-catering.com

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers 3 Tips for Late Summer Entertaining

As summer winds down you may be hosting or thinking of hosting a gathering, and today we offer three tips for your late summer entertaining.

Actually, the start of the Summer Olympics is very representative of late summer entertaining--how so? Well, it brings together people for summer sports at the end of summer, and the colors of Team USA are good for late summer entertaining, as I explain below. 

When we lived in NYC everyone had a late summer "blowout," one last summer gathering to concurrently celebrate summer, mark summer's waning, and look ahead to fall.  These blowouts often took place at the beach (or "shore" as it's called there) or began at the shore and ended at someone's home, whether a beach home or home in the city/boroughs.

To create celebrating late summer elements at your gathering, here are 3 ideas:

• Use certain colors--Here's where the Olympics idea comes in--Red or dark red and royal blue in napkins, tablecloths, plates, flowers, or decor are "bridge" entertaining colors, bridging summer into early fall.  Other bridge colors are marigold, dark sea green, and navy mixed with white or with a pastel, e.g., marigold with medium pink or with light blue.  Still says summer, but the mix of medium and light colors also says looking ahead to fall.
• Serve bridge foods--Take advantage of summer produce but serve it with a slightly heartier dish that also looks ahead to fall.  For instance, sauté some lovely spice-rubbed t-bone steaks in a mix of butter and oil until just underdone, then add 1/2 cup Marsala and cook over medium-high heat for 1-2 minutes until done to your liking, and serve with pan juices.  Accompany with a pasta salad of diced ham and cheddar, diced red onion, diced tomatoes, maybe some diced cucumbers, and a dressing of sour cream mixed with pesto and chopped fresh tarragon and dill.  For dessert, serve a verrine (layered parfait) of chocolate cake chunks, chocolate mousse, and mascarpone with sugar to taste.  A bit more substantial than the food of high summer, but it still says summer.
• Create a "this summer" activity--This is fun for you and your guests.  Invite guests to bring "this summer" photos (print, phone, tablet) of trips, their garden, kids, activities, or other "this summer" moments and add yours.  Then have fun with it as everyone explains the photos to each other-don't go around the room doing this, which would make it boring, but have everyone choose a few photos and show them to the person nearest them, then move to the next person.  The most fun is when everyone is talking at the same time!  This celebrates summer but also marks it as moving toward its finale.  And a great icebreaker too, BTW.

What was your summer like?

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers 9 Summer Dessert Ideas for Entertaining

Today in our continuing blog series, "Summer Entertaining," we offer 9 ideas for easy desserts for summer entertaining. 

 In the heat of summer it makes sense to offer a cool/hip dessert, something your guests may not be expecting and that's easy to accomplish, even without help.

 Below, 9 ideas.

• Fruit fool--These English desserts are so cool to serve in summer.  Mix pureed fruit, whipped cream, and sugar in a blender.
• Sorbet or gourmet ice cream--Dress these up by serving with nice cookies (bought if you have no time).  Or use add ins--we like to add cheesecake to ice cream, or tiramisú cream or crushed cookies.  To sorbet you can add a tiny bit of vodka (serve to adults only, please)
• Pour ice cream or sherbert into popsicle molds--Serve on interesting trays for passing or in bowls in larger bowls on ice
• Create a nostalgic ice cream station--In large bowls filled with crushed ice, put bowls of ice cream sandwiches, fudgesicles, creamsicles, Dove bars, etc.
• Macerate fruit in wine or liqueur--Very popular in Europe in summer.  Try berries with kirsch or Cointreau or peaches with red or white wine or Prosecco.  Add a bit of sugar if you like more sweetness
• Watermelon with balsamic vinegar--We love this idea from José Andrés: Cut seedless watermelon in cubes, cut a small hole in the side of each cube, and fill with balsamic vinegar.  Or serve the cubes alone, without the whole, and enjoy summer's fruit!  Use a minimalist tray.  Add lollipop sticks if you want a stunning presentation.
• Serve cupcakes with ice cream--Buy cupcakes from a reputable source and serve with ice cream, which you can pre-scoop and put on cookie sheets in the freezer, then take out the sheets at serving time and put one scoop and one cupcake on each dessert plate. No cutting cakes, pies, or tarts necessary!
• Chocolate lava cakes--This takes only 10 minues prep and 15 minutes in the oven and is so good hot, cooled, and/or with whipped cream.  See www.famousfrenchdesserts.com for a recipe
• Bourbon Cheesecake Shots--This is the big hit at our events this year! To serve 16 shots: 3/4 cup half and half, 2 tbsp. bourbon, 1 tub whipped cream cheese, and vanilla wafer cookies, crushed.  Just blend all ingredients in blender until smooth, then put the cream into shot glasses or dessert dishes and top each with wafer crumbs.  Make ahead and put in the fridge, then take out around 1 hour before serving time (again, as it has alcohol, it's best for an adults gathering)

Delicious and they add distinction to your summer gathering.

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers 6 More Ideas to Make Your Summer Event Distinctive

Today in our popular blog series, "Summer Entertaining," we offer 6 more ideas for making your summer gathering distinctive, without being too much work.

As we've said before, summer is one of the best times to entertain, whether you're an experienced host or not, since people are more relaxed and just happier.  Run with it and try one or two of these easy touches that will make your summer gathering a hit, make you look great, and make your guests happy.

Ditch the crudités but keep the concept--most people really don't like crudités, so don't serve them, but keep the concept by grilling narrow strips of chicken, meat, or even vegetables and serving with an interesting sauce, such as pesto mixed with mascarpone, a bit of vermouth, and pepper, or crumbled blue cheese, sour cream, and chopped fresh herbs, pureed in a blender.  These grilled strips don't need to be skewers, which would be a bit more work--just put the strips on a plate or tray next to the dipper(s).
We love this idea from Martha Stewart--Mix fresh berries into softened vanilla ice cream and then pack into popsicle molds with popsicle sticks.  Our own take on this--They are so fun served casual-style, or make them elegant by passing them on trays, laying them out buffet style on elegant trays or platters (but make sure they don't melt), or even putting one each in a nice glass or goblet.  Even easier? Buy boxes of high quality ice cream-type bars and serve them on a nice tray.  People love these fun foods, and if nicely served they're so cool.
Also use a nice tray to serve mini desserts or chocolates--If you buy mini desserts or truffles or  some small sweets, lay them in rows on a rectangular tray.  Elegant, and little work.
Punches are hot but sub if you are short on time or don't have a recipe--Substitute an Italian soda.  Italian sodas are available at upscale food emporiums (in our area, places like Central Market and Whole Foods).  Stick to just one flavor or two max mixed together and pour into a cool punch bowl. Voilà-a cool punch.
Grilled and Fruit Main Course--Cook flank steak, chicken, or pork, cut into strips, and mix with fresh cut summer fruit (grilled or not) and mixed greens.  Mix in a gourmet vinaigrette from a good food emporium.  Maybe add an Asian touch with a bit of soy sauce or sesame seeds.  If you like, mix in a bit of tomatoes or cucumber.  Great for groups that like grilled food that isn't too heavy.
Make your outdoor guest area distinctive--A cool colorful oilcloth for the table (you can often find cool oilcloth solids or patterns by the yard at a fabric store, then have it pinked-cut there if you take your table measurements with you, then all you have to do is put it on your table), solar lamps, a galvanized or Moroccan lamp, colorful paper fans for guests to fan themselves, mint julep cups to hold utensils or rolled up paper napkins, old-fashioned striped straws...Some touch that will make your gathering better than takeout.

Any of these will lift your summer gathering out of the ordinary and make it fun and memorable for you and your guests.

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers 8 More Summer Food Entertaining Ideas

In our continuing blog series, "Summer Entertaining" today we offer 8 more food ideas for summer gatherings. 

Summer gatherings are relaxed and fun, and one way to make your gathering distinctive is to offer at least one distinctive, maybe unexpected, food.  This doesn't have to mean stress, though.  Some of the best and most distinctive summer food ideas are the easiest.  Read on.

• Marinate steak or shrimp in pesto or chimichurri sauce before grilling
• Lay out platters of beautiful fresh berries and melon, but take a moment to make a nice presentation by interspersing berries and melon chunks or slices in rows or concentric circles
• Hollow out orange shells and serve sorbets in them, with one berry on top of each
• Lay out 2 or 3 gourmet mayos in ramekins or cups, with spoons (or teaspoons, which we prefer as it looks mod and the spoon doesn't sink into the condiment)--add roasted red peppers, pureed, and a bit of sugar, or fresh chopped herbs or a tiny bit of horseradish and sour cream
• Grill or boil corn, then spread with butter and sour cream or queso fresco, even shredded Swiss
• Prepare antipasto kebobs with salami or prosicutto (thread the prosciutto length-wise), mozzarella, cherry tomatoes, and perhaps olives.  Baste kebobs with Italian or balsamic-basil dressing.
• Buy wonderful Clearbrook Farms mini tart shells, similar to shortbread, at Sur La Table, fill with bought (or made, if you cook) lemon curd or chocolate mousse, and top each tart with a fresh raspberry or blueberry. Serve tarts on a cake stand.
• Marinate cooked cannellini in a mixture of chopped cherry tomatoes with their juices, chopped chives, and chopped basil, perhaps a bit of chopped red onion.  Let stand at room temperature at least an hour or two.  Serve as is, or you can also moisten the mixture when you prepare it with just a bit of buttermilk or another creamy dressing.  Serve at room temperature.

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers More Easy Summer Food Ideas for Entertaining

In our continuing blog series, "Summer Entertaining," today we offer more easy food ideas for summer entertaining.

Our focus today is salad meals which, when done well, are perfect for casual summer get-togethers and can be pulled off even by those who don't have a lot of cooking experience--or you can even buy part of the food. 

The key to these main-dish salad meals, or salades composées as the French call them, is to serve that and a dessert or two, perhaps some bought nice cheeses and artisan breads.  You really don't need more unless you're feeding VERY hungry types. 

Such refreshing meals are especially good in the hot summer months, more so if your gathering will be outdoors or partly outdoors.

Beef, Mushroom, and Tomato Salad
Serves 4--mulitply accordingly

12 oz. cooked beef or pork tenderloin, sliced (it's best not to buy cooked roast beef at a deli as it tends to be dry)--you can cook or have cooked for you the tenderloin ahead of time
8 oz. (2 1/2 cups) mushrooms, sliced
French and Italian dressings, whisked together until blended (to equal about 3/4 cup)
3 cups cherry tomatoes, halved
2 tbsp. chopped fresh mixed herbs

Put beef and mushrooms in large shallow dish; add dressings, toss to coat.  Cover and let stand one hour or refrigerate up to 24 hours.  Add tomatoes, toss again.  Mound salad on serving platter and sprinkle with fresh mixed herbs.  Serve any leftover dressing separately.

Shrimp-Potato Salad
Make a potato salad with a creamy dressing (like a sour cream dressing), or buy one from a good food emporium.  Add fresh chopped tarragon and chives, peeled shrimp that's been cooked in shrimp boil mix, and a squirt of lemon juice.  This is just a blueprint, so add these mix-ins in the proportions you like.

Corn, Ham, Cheddar, and Potato Salad
Again, make or buy a potato salad with a creamy dressing.  Add fresh-cooked corn off the cob, sliced scallions, chopped baked ham, chopped Cheddar, and chopped cilantro with a squirt of lime juice, also in the proportions you like.

If you fear your guests won't be full with a salad meal, add, besides your dessert and cheeses and bread, a cold soup you either make, pick up at a food emporium, or buy from a caterer--such as any of the gazpachos (red, green, white, fruit), vichyssoise, avocado soup...Serve in attractive little glasses or cups, garnished with a tiny bit of chopped fresh herbs, and you're set.  And do have plenty of the main-dish salad on hand, of course!


Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers 4 Ideas for Summer Entertaining

Continuing with our annual summer blog series, "Summer Entertaining," today we offer 4 ideas for easy outdoor or indoor/outdoor summer events.

Now that summer entertaining season has officially begun (in the U.S.) with Memorial Day yesterday, summer is a great time to entertain as people are more relaxed (as opposed to the Christmas holidays, when people are more rushed and stressed out).  Take advantage of this easy living mode to host (or co-host, ever more popular) a wonderful summer gathering.  And to do so, easy food ideas; read on.

Pare down the menu, but make each component of best quality--First you must decide: Will you cook or will you buy or have catered? Or a combination (also increasingly popular as people seek ways to entertain but not blow oodles of money)?

If you decide to cook (and even if you decide to buy or have everything made), pare down the menu along these lines: a fabulous cold soup or interesting salad first course, gourmet sandwiches or grilled meat or burgers and grilled vegetables (or a grilled meat salad, great ideas in Patricia Wells's Salad as a Meal; the French are masters at these cold meat salads!), and a bought dessert.  This can (and probably should be) done as a buffet--unless your gathering is more formal, serving food in courses is always more work.

If you decide to have a summer cocktail party, keep in mind that the expectations tend to be higher for finger foods than for the type of easy summer menu we suggest above.  The thing to keep in mind as you begin planning is: What kind of mood do you want to create, easy and fun or elegant and sophisticated? Then decide the menu.

Another easy idea is to cook a beef or pork tenderloin or grill it, and while you're at it grill vegetables, a couple of days ahead, then on the day of your party let it all come to room temperature and serve these with maybe a bought starter and dessert.  Here the key is to season the meat well, not just grill it--again, many French cookbooks have great recipes for cold meat salads. And then serve on nice trays and/or plates--so many cool serving options for outdoor events!

Hearty eaters? Then put together a humongous Insalata caprese with the best tomatoes and fresh mozzarella and chopped fresh basil, and complement this with grilled burgers or steaks and grilled corn or grilled foil packets of sausage, corn, potatoes, veggies, etc.  Dessert? Ice cream galore--easy and you can dress it up with toppings as well as buy in large quantities to feed your hungry bunch.

The key is to plan your summer entertaining with mostly easy food so that neither you nor your guests stress and you can enjoy the beautiful weather and your guests.

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers 4 Easy Ideas for Early Summer Events

The next month or so will see a flurry of parties and events (or people considering hosting a party or event), whether for a grad, a dad, an end-of-school year occasion, or an early summer gathering of friends or family.  Today we offer 4 easy ideas for early summer events and parties.

Make it a burger thing--Next to sandwiches, burgers, especially if they're kicked up with gourmet seasonings or toppings and breads, are not too much trouble (get the griller in your group involved) and everyone likes them, they're festive (vegetarians in your group? Grill or sauté a portobello for them and let them make that a burger, along with the nice fixings). 

The key is to season the meat--don't just grill it! There are so many wonderful seasonings out there that you're sure to find some combo you like.  A combo we like is ranch dressing base (powder), chopped fresh herbs, and one or more of the Penzey's spices (www.penzeys.com ) mixed with bread crumbs, eggs, and a dash of milk. Grilled or sautéd, they're wonderful.

Fixings? Several gourmet cheeses like cheddar, Gruyere or Emmental, Fontina, even blue; perhaps some sauteed mushroom strips. Plus a couple of nice lettuces and tomatoes (heirloom are nice if available).  Bread? We like brioche either as sandwich or slider size.  Or a cool and fun idea is to use tortillas to make taco burgers (wrap it around the burger).  Add gourmet condiments like herb or pesto mayo or Riesling dijon (many such gourmet condiments are available commercially but we like to just add fresh herbs or pesto to mayo).

Add a green and/or fruit salad--And to make a fresh fruit salad interesting, add mango-orange juice mixed with sugar to taste, just enough to moisten.  So good, and even kids love it.

Add a dessert--Pressed for time? Buy one, or take our advice and buy or have made for you a mini dessert display--guaranteed to please.  Many upscale food emporiums now sell very good mini desserts.

Add nice drinks--Dress up an easy party like this with nice wines, craft beers, and/or a signature punch (punches are very hot this year). 

A cool spread, just right for early summer.

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers 5 Hors d'Oeuvres Presentation Ideas for Spring & Summer

As so many spring and summer parties are now being planned, today we offer 5 (really 6) ideas for hors d'oeuvres presentation ideas for your spring and summer parties.

First, use cool trays--With a cool tray as your starting point, half the work is done! If you're looking for cool trays, look for a tray in an unusual shape or color or something mod elegant like chrome.

Next, put a touch of color in the corner(s) or the center--We most often use flower blooms as our brand is eco-friendly and this trend has been big for the last few years, but it's surprisingly easy for even non-professionals to use flower blooms for their hors d'oeuvres presentations. 

If your food is not colorful--and let's face it, so much food isn't colorful (a few years ago in the Saveur 100 issue it said that most food is brown(ish) and so what if it is?).  If you use pale or white blooms, they should be large or else they won't make a statement (large blooms are always better to make an hors d'oeuvres presentation statement than small flowers).  So think a strong or bright color in large-ish blooms, especially for spring and summer events. Or smallish fruits or vegetables in the corners--we like crabapples, passionfruit, or figs for spring and summer trays.

Then put the food in rows on the tray--If you don't want to refill trays, put more food (just make sure it doesn't look crowded); if you plan to refill or have the trays refilled by a helper, than put less food on them (but again, in rows).  Even get creative with your rows: geometric, lines, X lines...And put any dipping sauce in a corner of the tray (we prefer that to putting it next to the tray, though you can also put the dipper in the center of the tray).

 Now your tray is ready! Stand back and see the whole effect, maybe move an hors d'oeuvres or two or adjust the corner decorations.

Looking for something retro trendy and really unique? Ice sculptures are back but in unique shapes like mermaids, cowboy hats, or a signature building.  The hors d'oeuvres set on tables with ice sculptures are set off, even if the tray decoration itself isn't unsusual, in light of the uniqueness of the ice sculpture.  Or a cool mod statue or statue hand holding a tray of hors d'oeuvres--unique!

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers More Ideas for Successful Events

Today we offer 6 more ideas for making your parties and events more successful--better food and bev presentations, more welcoming and comfortable for guests, etc. 

Successful events mean that everyone enjoys the food and beverages and the decor.  Whether your event is small or large, there are a few things you can do to improve how your offerings look and how easy it is for guests to feel welcome.  Below, some tips.

If you have a large or large-ish group and are using a food buffet, avoid long lines either by using a double-sided buffet or two different buffet/food station tables close together.  You can also cut down on lines by having servers pass trays of food as well as having a buffet--though not all hot food, especially, works when served from a passed tray (but many upscale events do any hot food, from sliders and hot dim sum to entrees on plates, passed on trays; the trick is to keep bringing out trays of hot foods every 10-15 minutes so the food doesn't get cold).  And if you lay out desserts in another room, make sure servers pass those also so you won't be left with a bunch of uneaten desserts.  Lately clients in planning meetings have told us they prefer station-like event setups with desserts near the savory food so whomever wants to eat savory and dessert at the same time can do so--and you'd be surprised how many people like to do this!

Speaking of buffets, be aware that calling tables to a buffet is VERY time consuming and can irritate guests, who become impatient or feel "lazy" about getting up to serve themselves when they're quite comfy in their chairs.  A buffet line takes around 25 minutes for 100 guests to pass through it; calling tables to a buffet takes 45 minutes to an hour for 100 guests to go through.

For a smaller cocktail-type event, you can create a wonderful, easy presentation if you buy a few large blooms like gerbera daisies or hibiscus or gardenias or camellias, cut off the blooms near the stems so they lay flat, and lay one large bloom on each serving tray; then in the other end of the tray lay long chive strands, stacked.  Or lay two large blooms on a tray in opposite corners.  See how easy? Moderne and stylish.

For a spring or summer beverage table or bar, lay tropical leaves on a tray, then put filled wineglasses or flutes on top of the leaves.  Not into tropical? Put a small bowl of good chocolates or cookies on the tray with the filled glasses, or even just on your bar or beverage station table for guests to enjoy with our without your wines or champagne.  It's a way of lifting the bar to the next level, the way good hotels put small gifts for guests in their rooms.

Another easy food presentation idea--Unusual small produce (from better food emporiums or farmers' markets) such as champagne grapes, crabapples, Seckel pears, mini eggplants...Pile in the center of your serving tray or, easier, put in a large martini glass in the center of your serving tray.  Works for finger foods, dinner foods (the latter if you aren't using chafing dishes), even mini dessert displays.

Guests really DO like to sit down--We see people wanting to skimp on seating at their event.  If you do this you'll see that people will leave faster then if you provide seating for at least half the guests.  At a party we catered the hostess put many small tables with chairs in the backyard, lit with tealights in holders, and we passed trays while her bartender tended bar out in the yard too--her guests enjoyed sitting and table-hopping so much that they stayed until quite late! On the other hand, at a wedding we catered several years ago the couple decided to rent only a few tall cocktail tables and chairs and about half the guests left after around 30 minutes of a three-hour reception.  Guests (especially if wearing high heels) really do like to sit down at a an event!

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering and Events Offers Dessert Ideas for Your Event

As holidays approach and everyone is into having some type of spring event anyway, today we offer 4 dessert ideas for your event.

There are a couple of schools of thought: 1) A showstopping dessert or two 2) A mini or full-size dessert selection or buffet

A showstopping dessert requires you to either be a skilled baker or buy from an excellent provider or source.  However, be advised that most people nowadays, unless it's a quite intimate, homey family occasion or a business dinner (business men usually don't care if others see them eating a full slice of dessert!), will not want to eat from a showstopping dessert.  Why? They feel it's too pretty to cut into and many are on diets, or even if they're not on diets they are embarassed to eat a whole slice of cake or pie or whatever the full-size showstopping dessert is. 

A mini dessert selection or buffet can be managed by people with some baking skill (not necessarily experts) and the great thing is that now so many gourmet supermarkets also sell these petite sweets and the quality is often very good.  Or, of course, go with a professional baker or caterer.  People love mini dessert selections because they don't feel piggish eating these petite treats as they might if they ate a full-size dessert portion.  Mini dessert selections can also be very attractively displayed at your event and just look more elegant!

Full-size dessert buffets need to be made by someone with more than a bit of baking skill or handled by a professional.  The thing with full-size dessert buffets is that there must be enough room so that the full-size dessert buffet doesn't look at all crowded, and you can achieve the best look by alternating serving pieces, some flat, some with height such as cake stands--and this goes for any dessert display, mini or full-size, by the way.  

One professional baker we know lays a nice tablecloth on a table for her signature mini and full-size mix of desserts and then puddles another cloth of the same fabric on top, then putting her desserts on small glass stands and other unique serving pieces with height.  The unique serving pieces are probably too much for most folks to manage, but you can borrow her idea of a tablecloth and then another one of the same fabric puddled on top of that--and put your desserts on a tray or something on top of that puddled cloth, and it will look wonderful!

But do serve dessert--so many people feel cheated without it, and most folks love more than one dessert at an event.

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Offers 6 More Ideas to Make Your Cocktail Party More Interesting

As cocktail parties are all the rage now, today we offer 6 more ideas to make yours distinctive and successful.

 

• Have someone (a hired chef or server or friend or relative) pass trays of food--We guarantee that your guests will eat the food more readily if someone circulates among them with a tray of mixed offerings.  Have a food buffet too by all means, but also have someone (or more than one person if your group is large) pass trays of finger foods.
• If any of your food is served with a dipping sauce, also circulate that among the guests--Have at least one server passing a tray of food with the dipping sauce in a small container with a spoon and small plates so guests who want the sauce can serve themselves the food and the sauce on a little plate.
• Have several non-alcoholic options, not just water--Choose from options such as still and sparkling water, sodas, lemonade, fruit juice...It's too boring just to serve alcohol (even various kinds of alcohol) and water.
• Shop for nice cocktail napkins--Please don't put out a hodgepodge of napkins from previous events--this says you can't be bothered and rarely looks good. 
• Have something interesting for your guests to do--Things like a brief reading or display of art or photography or a tour of your home or garden or a garden game or a table where guests can donate to charity--the latter is done all the time at Hollywood gatherings.  But keep any reading, talk, or tour brief, no more than 10 minutes or so.  We recently catered a wonderful party at a lovely private home at which an invited author read from her work for about 5 minutes halfway through and it was very energizing and pleasing to the crowd!
• Set up a separate table or podium as a bar--We cannot emphasize this enough.  Kitchen islands and counters don't make good areas to put a bar at all as there is WAY too much going on with the food and people alway tend to congregate around the kitchen.  Trust us: put a table, even an inexpensive banquet table covered with a nice cloth (to the ground please as true bartenders put all the extra bottles, ice, coolers, and everything else under the bar table so that they're handy but not seen by guests) in an area where guests can flow around the bar table without being crushed.  You'll see how your guests appreciate this! If you really want to dress up your bar table, puddle another tablecloth on top of the table and then put your beverage tub, glasses, etc. on top of the puddled cloth--luxe!

 

Warmly,

 

Kristina

 

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com