January Newsletter :: Happy New Year!

Classic Cuisines Catering

distinctive   eclectic   unforgettable

The new year is a perfect time to make decisions about areas you'd care to see grow in your company. Last year was an exceptional year for Classic Cuisines Catering. Our goals in 2008 include expanding our corporate clients especially near the chicago western suburbs. 

Chef Kelly Fisher is especially grateful for the clients of 2007, both old and new. For those of you who have been with us for some time, your repeat business is positively treasured. For those of you that are new to our client base, thank you for trusting us with your events. Please consider sharing us with those you might know who need catering....remember this is what we do 
   

Saffron is truly a unique spice. The bright orange/yellow floral stigmas are from the saffron crocus flower. These stigmas are handpicked. It takes 250 million flowers to produce just one simple ounce. This just blows me away when I think about it. No wonder its price (about $45 – 60 per ounce) parallels the price of gold! Saffron is a pride of Spain and most known as the signature ingredient in Paella; giving it its color, the kick to a traditional French Bouillabaisse or to bring wonderful distinction to a risotto. Its very tiny threads are used sparingly. I can’t quite describe the flavor of saffron, it’s vibrant, rather perfumey, almost honey-like and slightly bitter. Some find it odd and some treasure it. I adore it.

Grapefruit originally came from Barbados in the 1750’s, back then they were known as the forbidden fruit. Here I thought they always came from Florida! This segmented white, pink or ruby red, fleshy citrus fruit is a classic winter fresh fruit treat. Plus they are darn good for you. I use grapefruits in fruit salad cups or salads, something that is often requested when clients are creating a brunch. Classic Cuisines Catering also gets many requests for our elegant plated dinner salad with grapefruit segments, paired with pecans, a mild gorgonzola and our homemade balsamic dressing.

 

Rapini also known as raab, broccoli rabe, cime de rape, rape and brocoletti, is a actually a form of turnip green. Who knew! It’s spiked leaves surround a green bud that looks very much like a broccoli. It is sortof broccoli like tasting, except bitter and nutty, and stronger or more pungent. This vegetable has a huge and affectionate following, even if the taste for it is acquired. I am a huge fan of Rapini, often using it as a surprise bitter in a tossed salad or in a stir fry instead of bok choy. I like to pair it with my beef tenderloin dishes either in a buffet or a plated sit down wedding. It's also quite exceptional on the grill.


Chef Kelly Fisher ~ Classic Cuisines Catering ~ THIS is what we do.
Call us ~ 630.671.1850 ~ Email us 

Proudly serving Chicagoland and the Western Suburbs