Big Adventures with Little Foods

Chef Gavin Grabe is the exective chef of the full service devision in Bite Catering. He wanted to be sure to get this out to you before the end of spring. His Rhubarb Chutney recipe is a great way to take advantage of the rhubarb season while trying something new. Gavin says:

Chutneys and Pickles are our Autumn storing days but this is a super sexy chutney I do at the Rhubarb season which is soon upon us. It is very easy to make, a gorgeous pinky color and it goes very well with chicken, pork or game. A sunny afternoon, outside with some crostini and pate’, this chutney, a bottle of white wine…you have a picnic in the making.

RHUBARB AND FRESH GINGER CHUTNEY

12oz Dessert Apples Cored and Peeled
120z Onions
10oz Fresh Ginger
2 Cloves Garlic
3LB Rhubarb
2tsp Paprika
½ Oz Salt
¾ Pint Red Wine Vinegar
Juice and Zest Of 1 Orange
1tsp Tomato Puree
1½LB Granulated Sugar

Finely dice the Apples, Onions, Rhubarb and Ginger . Add remaining ingredients and simmer for about 1 hour. Bottle in sterilized bottles and there you have it.

The story of tea begins on a summer day some 4,700 years ago when Emperor Shen Nong and his imperial entourage paused during a long journey to refresh themselves.  Shen Nong, considered the father of Chinese herbal medicine, had declared all drinking water be boiled and, while the water heated this day, some dried leaves from a nearby bush fell in and infused the water, turning it slightly brown.  His scientific curiousity prompted Shen Nong to drink the liquid and he found the drink very refreshing.  That first cup of tea started a tradition that became part of social cultures, built fortunes, and changed empires; it is definitely still with us today.

Tea has gone in and out of fashion as people have enjoyed other drinks socially, such as coffee and cocktails, but tea today seems to be here to stay.  With a society that is more health conscience than ever, tea is not just back in style, it is taking over!  In almost every trendy neighborhood you will now find a tea house, where the menu boasts pages and pages of interesting brews along with some light and often healthy fare.

Tea rooms are the modern answer to the classic tea parties.  However classic they might be, they are still quite alive and kicking.  You may not think of tea parties as being seasonal, but judging by the number of inquiries we have been getting lately for tea parties, tea party season is definitely upon us!  A tea party is perfect for a fundraiser, a baby shower, a bridal shower, a luncheon, a graduation celebration, a little girl’s birthday party, and many more special events.  It can be casual, elegant, or anything in between.  Make it fun by adding an Alice and Wonderland theme, or classic by modeling it after a traditional English high tea.

No matter which direction you choose to go with your tea party, the food is always a hit.  The key is bite-sized finger foods, and you guessed it…that’s our specialty!  Most traditionally, the menu would consist of little tea sandwiches and scones with various fruit spreads.  Small cakes, canapes, and baskets of fruit will add to the menu and make a beautiful display.

Tea parties can be formatted by offering individual table service, and setting up a small display on each table, or by creating one buffet, or food display, and a seperate drink display.  Let’s see, what beverages shall you serve?  How about tea!  It is nice to offer hot tea and iced tea, and a variety of blends giving your guests plenty of options.   There are Black, Green, White, Herbal teas, full-leaf and tea-bag just to name a few of the categories.  For an elegant touch, use a clear glass pot to brew one of the flowering blossom types of tea – made of specially tied tea leaves that “bloom” in the pot as the tea infuses. There may be people at your tea party who do not drink tea, so one or two non-tea options is recommended, such as lemonade or champagne.

Here is Bite’s newly released Tea Party Menu.  We are more than happy to customize this menu to fit your exact taste and/or budget.  Happy Tea Time!     Tea_Party_Menu

Our new Santa Monica Bakery & Wine Bar (wine bar coming soon) featured in DailyCandy

“The most romantic day of the year,” some say about Valentine’s Day.  Others say that sentiment only applies to those who do not have a romantic bone in their body.  After all, does buying the obligatory chocolate heart or stuffed teddy bear really count as romance?  The majority may answer “no” to that question, but that is definitely what the majority does.

Bite Catering challenges you to spice it up this year.  Whether you are in a relationship or not, get out there and celebrate the romance…the romance of food that is!  After all, isn’t food sexy?  Valentine’s Day happens to fall on a weekend this year which also happens to be the best time of the week to throw a party!    

Some of your ideas for Valentine’s parties this year are: A Girlfriend’s Party (for all you single ladies!) with elegant finger food and lots of chocolate desserts.  Or a children’s party– invite the class over for an evening of comfort food and valentine’s cards and, of course, can’t forget the dessert party-those strawberries and marshmallows dipped in chocolate fondue!  For all you romance haters out there, don’t worry…you can throw an Anti Valentines Party!

Decide who will be on your guest list, and create a menu geared towards that group.  Create a theme for your party.  If the theme is Valentine’s Day, love, or romance, choose foods that are known to compliment that atmosphere.  Don’t forget the favorites:  oysters, asparagus, almonds, chocolate, chocolate, and chocolate!

Maybe you get the point; Valentine’s Day and desserts go romantically hand-in-hand.  Create a dessert and/or candy display for your guests. Use a buffet, dining room, or side table covered with linens that complement the theme and décor of your party.  How you create the display will depend on what you are serving.  Think out of the box for presentation ideas. Use mason and apothecary jars filled with candy or cookies. Play with making labels for the jars, or just tying colorful ribbons around them.  Real china platters, wooden cutting boards, cake plates, and pretty baskets will all help your display come alive. 

Don’t forget the fresh flowers—long stemmed roses in a vase, strewn on a table, or simply the petals, scattered around the party food.  Oh, did you know that you might EAT those flowers?  Candied flowers-roses, lavender, and others will add an extra sparkle to the candy dish.  Organic, edible flowers inject that romantic extra touch to salad, dinner, or dessert plates.

Here is Bite Catering’s suggestion for a Valentine’s Day menu.

 The Pork Tenderloin vs. The Po’ Boy

 

Is this the ghost of your Superbowls past: a group of guys sitting around in the basement rec room watching the game on the big screen TV, eating chips and dip with one hand, and gulping a can of Budweiser with the other?  Well, folks, it doesn’t have to be that way!  If you plan on entertaining (other than little brother Billy and Cousin Frankie) check out these creative ideas for a festive atmosphere while paying tribute to the teams that have made it to the top!

This year, the Indianapolis Colts and the New Orleans Saints go helmet-to-shoulder pad in Super Bowl XLIV. Pay respect to those teams with a typical menu from the teams’ home towns.  If you are a fan of one team or the other (or their home town’s food!), create a theme and a menu based on your favorite team.  But, if your team didn’t quite make it this year and you just want to celebrate those that did, combine the two — a menu of selections from both cities.  You can even create your own competition: put the teams’ food on separate tables and have your guests choose the winning side!

Indianapolis may not have New Orleans’ internationally recognized cuisine, but there are certainly some local favorites.  One that cannot go unrecognized is the breaded pork tenderloin sandwich which is famous all across Indiana.  Think comfort food for other ideas, such as corn or popcorn, fried chicken, mashed potatoes, and biscuits and gravy just to name a few.  Try a sugar cream pie for dessert!!

New Orleans is famous for their Creole and Cajun cuisine.  When thinking about food from New Orleans, your mind might immediately draw up images of blackened catfish or Oysters Louisiana.  Some other favorites that are sure to please your guests are gumbo, jambalaya, crab cakes, and po’ boy sandwiches.  For dessert how about some beignets, and don’t forget the hurricanes!

Stay tuned to see how Bite would do it.

Strange fact…August 10th is National S’mores Day.

While Bite Catering has its own mini S’more that we need to take some pictures of (they’re very cute but a secret for the moment), we’ve posted a few links to others with S’mores recipes and the like.

Recipes from Food Network

History of S’mores

S’mores are a favorite campsite treat for young and old kids. If you’re at a campfire, chances are, there’s S’mores. Sticky and gooey, and loaded with sugar and carbs, S’mores are nothing short of delicious. Who was the first person to create S’mores? We don’t know. But, we’re all sure glad they did!

National S’mores Day celebrates this tasty summer treat. It’s appropriately placed in August…campfire prime time. But, don’t limit your consumption of S’ores to the campfire. They are popular with kids year round, and can be baked in the oven or microwave.

The origin of S’mores dates back to the 1920’s. It’s believed the recipe was first discovered by Girl Scouts. S’more folklore suggests that S’mores got its name right by the campfire. After eating one, young kids chanted “gimme some more!”

For those who’ve run out of marshmallows, there is also the S’meep.  I’m not sure what to think of this one…

Related articles by Zemanta

• The Spark: I Want S’more S’mores (dir.yahoo.com)
• S’mores History and Stories

Got a mention about our mini-naan bites in an article about how ethnic food is being changed to fit new approaches in LA

Here’s the blurb that mentions us:

The Mini Naan
Typically grilled in a tandoori oven, the Naan is a means to scoop the curry into the mouth. Traditional Indian Naan is simple dough with flour, water and sometimes a little fat. At Bite’s Catering Couture you will find it in contrasting flavours and textures. “We have given more dimension to the simple Indian Naan. Our transformation includes adding yoghurt, goat cheese and butter for a rich taste,” says Elizabeth Goel, Executive Chef and Owner, Bite Catering Couture. The Mini Naan comes with a topping of goat cheese, caramelised onion and is served with a fresh mango salsa. “The combination of the Naan with a soft interior and crisp, buttery exterior coupled with creamy sweet onions, tangy goat cheese and the honey-sweetness of the fresh mango salsa is amazing,” offers Goel.
Where: Bite Catering Couture, (310) 4013397

We’ve been hearing from a lot of people recently that compare our Bites menus to other types of catering. People love the smaller look and the greater variety that comes with these types of menus. Since these are less familiar than more traditional options, we’ve decided to do a Q&A with our own Chef Elizabeth to outline how the Bites option is different from other types of catering (incl. Bite Catering Couture’s own line of sit down and buffet menus):

Q: Why do people tend to choose Bite menus?
CE: My customers really love the look of the individual Bites, the diversity of a Bites menu, and the flavors that you can pack into a small Bite to really make each one pop. People get excited about what’s coming out next…there’s fun new food every few minutes over 3 hours. Also, customers tend to really enjoy the ability to mingle freely with their guests, as they aren’t tied to their table.

Q: How are Bites parties different from sit-down parties?
CE: Bites menu allows for a stand-up party where guests can mingle freely and eat interesting items over time. This leads to a more social feel for larger groups, where more dynamic conversations can take place. This can also really save money on rentals like tables, plates, and silverware. In addition, its much more natural for people to eat gradually. We’ve found that people enjoy their food more and listen more to their bodies on quantity when they can eat over the course of an evening.

Q: What goes into making small pieces?
CE: Each Bite is a little hand-crafted work of art made by a skilled chef. We actually put much more time and flavor into each one, as each Bite has to stand on its own. I don’t think most people understand how much goes into making each one…we can’t make large batches the same way other caterers can with trays of meats or dishes.

Q: That sounds like a lot of work. Are Bites a lot more expensive than other types of catering?
CE: It is a lot of work. Fortunately, our format allows for a lot of savings on other things, so the overall cost is about the same as any premium caterer. Rentals is the big one…since people are standing up and aren’t using plates, you can save a lot of money on tables, chairs, plates, silverware, and all of that. You can often use fewer staff as well, as the food doesn’t all need to come out at the same time…it comes out over the course of 3 hours. We can arrange some of our room temperature Bites in gorgeous displays that can substitute for decorations.

Q: Are there ways to save money using Bites options?
CE: We know many people are on a budget these days. We do offer drop-off and limited service menus for those who love our food, but don’t want to pay for chefs on site. The menus are either room temperature or Bites our clients can heat and serve themselves. We send them out well packaged and with instructions on what preparation is required. Drop-off allows for fun food at your party while being our most economical option.

Q: What size parties work well with Bites?
CE: Our Bites are a good fit for parties generally between 20 and 200 people. Smaller than that hits our minimums and larger tends to need more of a buffet format.

Q: What kind of budgets work with a Bites menu?
CE: Our lighter menus start at about $20/person in food cost and our more filling and elaborate menus range from $35 to $100+/person in food cost. Since we make our Bites from scratch, we can customize menus to meet a variety of dietary preferences.

Interested in seeing more? Check out our Bites menus to get some inspiration for your next party!

We’ll look forward to sharing an evening on Thursday with the folks from the HOPE campaign and Fred Segal, at a poker invitational called “Vice for Nice”. Hope to see some of you all there…if you’re interested in donating to the cause for a seat at the table, please call the number on the flyer above.

There are a lot of great places to go out for Sushi in West LA, yet getting reasonably priced delivery can be tough in this town.

Last night, we wanted a quiet night in, and so Sushi Sho hit the spot. While the restaurant itself is somewhat small and casual, the delivery is cool. A sushi chef comes to your door and drops it off.

The sushi is melt-in-your-mouth fresh and prices are reasonable.

Give them a try and let us know what you think.