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

Newsletter :: December

Classic Cuisines Catering

distinctive   eclectic   unforgettable

Chef Kelly Fisher adores the holiday season. Let’s face it -- it’s the gathering of family, friends and business colleagues that keeps Classic Cuisines Catering in business.

Our company thrives on word of mouth and loyal repeat business. Some of our clients have been with us for over 10 years. Some have not only shared us with trusted business partners, they have had us at their personal baby christenings and the weddings of their children. This makes us exceptionally proud and tremendously grateful.

Classic Cuisines Catering and it's entire staff, wish you and yours a truly safe and holly holiday.

I prefer French Thyme  when creating savory winter dishes. These types of meals compliment this distinct, musty, grounded minty-green herb. I also appreciate how Thyme blends well with so many other spices. It provides distinct depth to my homemade soup stocks and gravy. A favorite and unusual use of lemon thyme is in of all things sherbet.  Lemon Thyme Sherbet is a great detail to an elegant wedding.
It’s not unusual at this time of year to have Weddings , a Classic Cuisine Catering specialty, a New Years Eve Wedding is especially elegant and fun.

Pomegranate is a globular rich ruby red seed juice filled fruit ( how's that for a mouthful ) that is a Middle East treasure. These seeds offer a wonderful surprise to my cooking. I like to add it to an especially delicious asparagus salad with fresh parsley and lemon, perfect with a fish dish. I also adore the contrast of brilliant color on a bed of green leafy lettuce, with sections of grapefruit, walnuts and gorgonzola. I find that pomegranates seeds are a fabulous and very unique addition to stuffings for Roasted Pork or Cornish Hen, another Classic Cuisines Catering specialty.

As useful as this fruit  is I remember being completely puzzled as how to de-seed the darn thing. I found these tips online: How to de-seed

 

Parsnip the kindred paler version of the carrot is tremendously sweet and nutty. Used in soups, stems and casseroles* (*some thing one might find in my exclusive Home Sweet Home Buffet ) Parsnips has had a traditional place at the December holiday table for centuries,  especially in England. One of my favorite ways to use parsnips is grated raw in a fresh salad or roasted in a mixed root medley with potato and beet.


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