The Root of Flavor: Around the World with Vinegar

The Root of Flavor–a series of posts on our blog–we’re going to breakdown some of your favorite flavors, and maybe even give you some new ideas on how to utilize these tasty items.

A gallon of vinegar might not catch as many flies as a spoonful of honey, but it will sure make you a much better marinade and vinaigrette!

We’ve dedicated this Root of Flavor post to our unsung hero of all things pickled! VINEGAR!
Sit back and enjoy your trip around the vinegar-filled world.

 

VinegarGraphic

Download a PDF Version, here Vinegar Infographic.

Recipe: Blueberry Cake with Vanilla Yogurt Sauce

In honor of Summer–and the abundance of fresh seasonal Blueberries we have surrounding us–we wanted to pass along one of our favorite desserts that embodies this time of year (and it’s easy too!). Enjoy our Blueberry Cake with Vanilla Yogurt Sauce

BlueberryCake

to download this image, click HERE

 

The Root of Flavor: Peppercorns

The Root of Flavor–a series of posts on our blog–we’re going to breakdown some of your favorite flavors, and maybe even give you some new ideas on how to utilize these tasty items.

Today’s The Root of Flavor is about Peppercorns. You’ve seen them in a variety of colors, but how does it’s appearance affect the flavor?

Peppercorns

 

to download this image, click here

Summer Time = Picnic Time

Rain aside, it’s finally Summertime here in Southeast Michigan! It is just us or does al fresco dining make everything taste better? Patios, backyards, rooftops, public parks…anyplace that allows for outdoor dining should be utilized to it’s fullest during this time.

We’re lucky, not only do we get to participate in our own picnics, but we get to help others host picnics all season long.

EliotEvent

Indoor-outdoor Retirement party

Tailgating Picinc

Tailgating Picnic

Tea sandwiches at a Croquet party

Tea sandwiches at a Croquet party

Past 4th of July Picnic

Past 4th of July Picnic

In honor of this special time of year, we’re featuring the “All-American Summer Picnic” developed for large scale events (250+ guests), perfect for company picnics or community events.

MothersDayTo see more information on this special package, click here. If you have a smaller event you need help with (hey, some of us don’t even know 250 people!) we also have a wide variety of picnic menus, available here,  perfect for events from 10-200+ people.

If you’re planning an outdoor event, don’t forget to check out our tips for preparing for rain on your event day.

Happy (early) 4th of July!

 

The Root of Flavor: Salt

The Root of Flavor–a series of posts on our blog–we’re going to breakdown some of your favorite flavors, and maybe even give you some new ideas on how to utilize these tasty items.

Today’s The Root of Flavor is about Salt. Throughout the years salt has been an important part of human history; flavoring food, acting as currency, preserving meat, medicinal applications, hospitality rules, and more.

Salt

to download a copy of this image, click here

The Root of Flavor: Oils

The Root of Flavor–a series of posts on our blog–we’re going to breakdown some of your favorite flavors, and maybe even give you some new ideas on how to utilize these tasty items.

Today’s The Root of Flavor is about Oil. Whether you’re adding a drizzle to your salad or preparing for a full submerge for deep frying, there are many different oils to choose from, each with it’s own unique characteristics.

OilTo downtown this image, click here

Do you have a go-to oil for salad dressings or stir-frys? We’d love to hear about it!

The Root of Flavor: Spices Pt. 1

For today’s Root of Flavor we wanted to focus on Spices in a similar way we looked into herbs, however once we started researching, we kept going into more and more directions. To cover the basic spices, we had to split our list into two different posts. We’ve also decided to save some of the wider ranged items (pepper, curry, salt) for their very own features.

Spice

To download click here

 

WIN Free Lunch for 10 People from Katherine’s Catering

We’ve revamped our Online Ordering menus, and we want you to experience how easy ordering from your computer can be.

OnlineOrdering_WebFrom platters to boxed lunches to desserts–and everything in between–our online ordering menus have something for everyone. Simply place an order with our online system anytime before June 15 to be entered to win Lunch for 10 people on us. Each time you order, you will increase your changes of winning. To start browsing our menus, or to begin your order, click here. Happy Ordering!

 

Asparagus, Potato and Onion Frittata

Asparagus

Asparagus is to Spring as what Tomatoes are to Summer: a fresh sign of the season. It’s hard to go to any produce section or Farmer’s Market and NOT see these green beauties these days, and hopefully you’re taking advantage (keep this in mind: Michigan is the 3rd largest producer of Asparagus in the nation with nearly 25 million pounds grown annually). Whether you’re incorporating Asparagus into your diet on a daily basis or not, here is a recipe for one of our favorite Spring Fritattas:

Asparagus, Potato and Onion Frittata

Serves 6-8 guests

  • 4 Tbs olive oil
  • 1 onion, sliced
  • Salt and pepper
  • 1 lb asparagus, washed, stems removed, blanched and cut into pieces
  • 2 C sliced potatoes, peeled and parboiled
  • 8 eggs
  • 2 Tbs milk
  • ½ C half and half
  • Dash nutmeg
  • Dash cayenne Pepper
  • ½ C Parmesan cheese, grated
  • ½ C white cheddar, grated
  • 1 Tbs fresh chives, snipped
  • Salt and pepper

Heat olive oil in a copper or oven safe skillet, add onions and sauté until golden brown. Add asparagus and potatoes, and sauté 3-4 minutes until crisp. Season with salt and pepper.  In mixing bowl, whisk the eggs, milk, cream, nutmeg and cayenne.  Season with salt and pepper, then add Parmesan. Slowly and evenly pour egg mixture over the top of the potato mixture in the skillet, then top with white cheddar.

Bake 30 minutes in 375 degree oven, or until set.  Invert onto serving platter, sliced and garnish with chives,  Serve warm or room temperature.

Note: if you don’t have a copper or oven safe skillet, this can be baked in a well buttered baking dish or tart pan.

Fritatta2
Fritatta1