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.

Advertisements

A2 Art & Brew

We had a wonderful time partnering with Wolverine Brewing and the Ann Arbor Art Center for the A2 Art & Brew Event this past Thursday! Thank you for a fun night, and congratulations to all those who participated.

For our contribution to the event, we made a Spicy BBQ Shrimp, served on a peach cornbread cake, garnished with a spicy pepper relish. The dish was paired with a truly innovative Gulo Gulo India Pale Lager from Wolverine Brewing Co. Utilizing their traditional lagering techniques, Wolverine Brewing was able to turn up the hop-dial and produce an inspired beer that both IPA and Lager fans will love.

The floral, hoppy notes of the I.P.L. matched up wonderfully with the hints of spice in the shrimp and relish. The bite was anchored by our savory peach corn cake, and washed down with a deliciously crisp but full flavored beer.

ImageImage

 

We are looking forward to next years event!

What could be more perfect than a night filled with delicious food, innovative beer, and beautiful art?

Not much in our book.

Ann Arbor Farmer’s Market Wedding

We had the pleasure of catering a Wedding at the Ann Arbor Farmer’s Market in mid-August. While the weather leading up to the big day was chilly, the sun came out and gave us PERFECT weather for the al fresco dining. The rustic canopy of the market rooftop gave the perfect covering, while it’s open walls offered 360 views of quirky Kerrytown.

The menu consisted of an assortment of gourmet platters, including antipasto, brie and fresh berries, thinly sliced beef, and a 4 cheese macaroni bake. The desserts were an assortment of small portioned cake shooters, allowing guests to sample multiple cakes. During events like this, it almost doesn’t even seem like work!

Market1

AntipastoPlatter

FarmersMarket1

Brie

MarketFlower

BeefTenderloinPlatter1

CakeShooters

WineBucket

FireRoastedVeg

Flowers

 

Events Galore

 

 

We’ve had a busy (but fun) Summer, and it’s not even over yet. Rather than go into detail about each of the beautiful Wedding Ceremonies, University Banquets, Company Picnics, Unique Client Tastings,  Anniversaries, and Fun Plate Ups we’ve been a part of over the past few weeks, we decided to just show you what we’ve been up to.

 

SharearWedding3

SAM_0124

SAM_0128

SAM_0125

photo[3]

SAM_0104

SharearWedding4

SharearWedding1

 

SAM_0099

SAM_0113

SharearWedding

IndianFood

IndianLamb

AppetizerPicture

Trio_Caprese

Menu

Ribeye

 

IrishCarBombCupcake

AMP_0977

AMP_0973

photo 4

photo 1[2]

photo 1[1]
Woods Reception

 

What We’ve Been Up To

It’s been a busy start to the Summer, and we wouldn’t have it any other way. We had the privilege of being part of some fun events this past week where we got to showcase our food to the Ann Arbor community.

On the menu: Grilled Zucchini Rolls with marinated flank steak, roasted tomatoes, and olives | Spinach and Feta TrianglesMaize and Blueberry Dessert Shooters | Sea Salt and Espresso Brownies

RUla.1

 

ZucchiniRoll1.1

ZucchiniRoll.1

SpinFetaTrianglesSignage.1

SpinFetaTriangles1.1

Shooter1.1

MaizeBlueberryShooter.1

SeaSaltEspressoSign.1

 

On the menu: Strawberry-Lemon Poundcake Muffins | Summer Melon Salad | Falafel Sliders

Table.1

Muffins.1

SummerMelonSalad.1

Sliders.1

 

Kentucky Derby Celebration Tips

The Kentucky Derby is this Saturday, May 4 and we’re ready to celebrate. Don’t care about racing Horses? Who cares, you get to enjoy southern food and wear AMAZING hats! Here are a few things to help make your celebration a smashing success:

labels

Free Menu Label Print Outs from Amy Atlas Events

 

paperroses

DIY Paper Roses from Creations by Kara

 

pickledshrimp

Pickled Shrimp via Kentucky Derby Website

  • 2 pounds shrimp – boiled and chilled
  • 
2 medium red onions sliced in rings
  • 1 C vegetable oil
  • 
1.5 C white vinegar
  • .5 C sugar
  • 1.5 tsp celery seed
  • 4 tsp capers

Make alternate layers of shrimp and onion slices in bowl. Mix all other ingredients and pour over. Refrigerate 6 or more hours stirring occasionally. Serve as hors d’oeuvre with crackers or tooth picks or serves 6 as a salad on top of lettuce.

 

KatherinesCatering

Mint Julep via Chow

  • 3 sprigs fresh mint
  • 1 tsp water
  • 1 tsp superfine sugar
  • 2 oz bourbon

Muddle 2 mint sprigs, the water, and the sugar in a highball or collins glass or a silver julep cup. Fill the glass with crushed ice, and pour in the bourbon. Garnish with the remaining mint sprig. Variation: Omit the mint sprig garnish. Substitute brandy for the bourbon, and garnish with a slice of orange and a maraschino cherry.

 

KatherinesCatering

Cucumber Tea Sandwiches via Good Life Eats

  • 8 oz cream cheese
  • 5 oz Garlic and Herb Boursin
  • 2 – 3 Tbs fresh chives, sliced plus extra for garnish
  • 1 English cucumber
  • 1 bunch radishes
  • 1 bunch watercress
  • white sandwich bread
  • pumpernickel sandwich bread

In a small food processor, combine the cream cheese and boursin, pureeing until well blended and combined. Transfer the mixture to a bowl and stir in sliced fresh chives. Set aside. Slice the cucumber and radishes into 1/8 inch thick slices. Cut crusts off the bread, spread one side of each slice with the cream cheese mixture, tip with sliced cucumber, radish, and a few watercress leaves, then top with other piece of bread. Cut into triangles and garnish with a chive stem tied into a knot.

 

PaperHat

Don’t have a hat? Make Your Own

 

These are just a few fun things you can do this Saturday. Have some favorite Kentucky Derby activities? We’d love to hear about them!

Spring Weddings: Color and Flower Pairings

 

 

The Spring Wedding season has begun and we’re ready for the new colors and decor themes! Here are a few of our favorite pairings for the new (rainy) season of matrimony:

Sunset

 

SoftSpring

 

SpringShowers

 

MorningGlow

 

RomanceInterested in more color and flower pairings? Contact any of our Event Planners at (734) 930.4270 for more inspiration

Katherine’s Catering Is Hiring!

Our family is expanding! We are hiring Event Servers to join our team as we get into our busy months. We will be holding open interviews for this position on Tuesday April 2, 4pm-6pm and Saturday April 6, 10am-noon at the Katherine’s Catering Offices. All you need is your resume and completed Katherine’s Employment Application.

Servers at Katherine's Catering

What does it mean to be an Event Server at Katherine’s?

  • Confirm schedule with Service Manager by Friday for the following week.
  • Report to work in proper attire.
  • Meet with Event Planners as necessary to discuss details.
  • Properly load assigned vehicle to ensure the safe transport of all equipment.
  • Review food with kitchen.
  • Introduce yourself to the client upon arrival.
  • Maintain positive client and guest relationships by anticipating every need throughout the event.
  • Clean up, including correct handling of rental equipment, linens, and alcoholic/non-alcoholic beverages.
  • Hours Per Week: 8-25
  • Requirements: at least two years of serving experience, at a mid/high level restaurant ability to work late nights and possibly shifts as long as 12 hours availability to work at least three weekends per month
  • Preference Given to Candidates with: Bartending and/or Catering experience.

This is a great opportunity to work in a fast paced exciting environment, where personal initiative is valued and admired.

For more information, visit our website here

 

Wedding Food Trends

Jon Curtis, our Operations Manager, had the honor of speaking at a recent National Association for Catering and Events (NACE-Greater Detroit Chapter) meeting on February 20, 2013. The monthly meeting featured wedding trends from industry professionals. Jon spoke about Wedding Food Trends. Other speakers included representatives from Parsonage Events, Top That! Event, Mike Staff Productions, Buttercream Bakeshop, Studio Bridesmaid, and The White Dress. Here are some of his insights for planning out your menu for your big day.
_MG_7731
DIY Weddings
  • What is a DIY Wedding? The Bride and Groom are budget conscious, and are still able to have their dream weddings. While a little more work and elbow grease will go into certain aspects of the weddings (creating your own centerpieces, recruiting bridal party/family/friends to put in some extra work), that dream wedding is still attainable on their budget. What it means for their reception is having no servers or catering attendants for their food.
  • What will the food look like? From a menu aspect, it means working with a planner or consultant and getting input on the menu planning (when preparing, it’s always important to ask the professionals, they know things like how long certain foods can stay out, what will be crowd-pleasing, how much of each you will need, where to get a bartender, etc), once the menu is set the food will be delivered/dropped off at the reception site, and set up in a visually appealing manner. From there, it is up to the Bride and Groom how they would their guests to be served. This style of service has become increasingly more and more popular.
DeFourCurran-Wedding-AP 568
Food Trends
  • Michigan Made. Products made or grown locally in the state of Michigan–or the state where the ceremony will take place–have been very sought after. Not only does this show support for the local economy, it makes the destination of the wedding more personal. These items range from beer to tomatoes to bread, and have an emphasis on seasonal availability.
  • Diverse Menus. There are many special dietary needs that must be taken into account when planning a meal for 10s-100s of people, from vegan to gluten free to nut allergies, and everything in between. While you are inviting guests to your Wedding, you don’t want to make them feel as though they are being needy. After all, it’s a party, and you want everyone to feel welcomed and at home. If you know ahead of time someone will be needing a special menu, make it easy for them to have that option, almost all caterers will be able to provide that with no problem.
  • Going Green. We mean this in two ways: leafy greens and eco-friendly. Iceburg lettuce is no longer the center of salad plates anymore. Many are looking to other greens for their nutritional benefits as of late–kale, collards, spinach, arugula, swiss chard–so why not feature them in your menu? It’s also a fun way to break out of the norm, especially when many guests have a Summer full of weddings to attend. It’s also important to limit your carbon footprint when possible, and almost all vendors have eco-friendly products for your big day that can help with that. The easiest step you can take is making sure you have a compost pile and recycling bins near all the trash cans to sort the food, plastic, bottles, and real trash.

Bloom_Stewart_Heather_Jowett_AnnArborWedding891

Desserts

  • Dark and Savory. Have you ever had a bacon-maple cupcake?? We’ll just leave it at that…
  • Dessert and Candy Stations. Rather than having one HUGE cake to serve your guests, you can set up a fun table full of a variety of items to satisfy any sweet tooth. Cupcakes, pies, cakes, candy, and more can all be offered in this Serve-Yourself-style of dessert. When setting up a candy table, why not set out some small bags for your guests to fill up and take home as a souvenir (those are always a big hit with the kids).
  • Small Bites and Shooters. Often guests will be quite full at the end of the meal and ready to dance. Offering smaller bites of desserts in “shooter” form (in small containers resembling shot glasses) allows them to indulge, and even try a variety of items, while still staying light on their feet.