We all know “what happens in Vegas, stays in Vegas” but in this case Culinary Capers Catering’s Executive Chef Margaret Chisholm wanted to share some of her personal photos and quick inspirations from last week’s Catersource Conference. Catering professional from around the world gathered in Las Vegas to learn, to see and to taste what’s new!
Catering Events Book Signing
Chef Margaret amongst her catering chef peers signing Catersource’s newly published Catering Events. This book is unique because it’s written by catering chefs for catering chefs. Ten of the top catering chefs were hand picked to share their menus, recipes and event ideas. You can order the book at: www.catersource.com
Inspired Ideas – Carved Caprese Action Station
Chef Margaret loved this station that she experienced at one of Catersource’s catered events. Culinary Capers is thinking of recreating a similar style station here using British Columbia’s regional artisan products. It featured freshly cut and assembled heirloom tomatoes, premium fresh mozzarella, hot Sorrento Asiago pesto dipped grilled bruschetta. You then garnish with your choice of a variety of homemade vinaigrettes and finishing salts.
Inspired Seminars – Michael Mina of San Francisco
Chef Margaret was excited to watch this rock star chef in action. His philosophy of balancing bold flavours – sweet; rich; acid and spice – was showcased by developing a series of menu ideas that were inspiring take-aways for Culinary Capers’ Spring and Summer menus. http://michaelmina.net/
Some of the fun things that are trending for catered events…
Aqua Frescas or Aguas de Frutas (fresh water or fruit waters) – It is water flavoured with herbs; citrus; sweet and sour fruits; and sugar – the sky is the limit on cool combinations. It’s a refreshing non-alcoholic beverage option for summer entertaining and weddings.
Hola Tamales! We don’t get a lot of requests at Culinary Capers for Mexican inspired menus but Chef Margaret is mad about Mexican flavours and foods and would love to find ways to incorporate it into our client’s action food stations. Take a look at these freshly steamed savoury and sweet tamales in corn husks finished with a variety of cremas; salsas and moles.
Nutella. That oh-so addictive chocolate hazelnut spread is making its way into fine desserts. Watch for it to show up in a unique way in our 2012 dessert menus.
Chocolate Spoons – a hot idea for a beverage station! It’s a flavoured small ‘block’ of chocolate on a spoon that is stirred through steamed milk. Culinary Capers would be making these in-house – what do you think? Flavours like – hot chili orange; almond raspberry; Italian espresso; praline nougat. Why not some infused with liqueurs like Kahlúa or Grand Marnier for an adult hot chocolate! Yum!
Presentation is everything – décor and food come together with this large oversized wall filled with dishes for guests to take away and enjoy!
Meeting renouned chefs
Chef Margaret and CEO Debra Lykkemark are joined by famed Bay area Chef Bradley Ogden, a pioneer in the farm-fresh and organic movement, who owns a portfolio of 14 restaurants including his only namesake restaurant located at Caesars Palace – the only restaurant in Las Vegas to receive the James Beard Foundation’s “Best New Restaurant of the Year” award. Chef Ogden says it best – “Keep it simple; use the freshest ingredients available and put them together in such a way that the flavors, colors, and textures combine to bring out the best in each other.” – B. Ogden
Great table decor inspirations