Big Adventures with Little Foods

Lauren Bush shows off the new FEED bag in Santa Monica

FEED Health Backpack Launch Party (Catering by Bite Catering Couture)

Bite Catering Couture brought a local organic menu to Kenneth Cole Awearness’s launch of the FEED backback, the latest from Lauren Bush and Ellen Gustafson.  A purchase of each bag in the US will send an identical bag filled with medical supplies to an African village.  Event was co-hosted by Vanity Fair and Planet Green.

The party was held at the Santa Monica LivingHome and it was a lively crowd  (per Bizbash):

A throng of about 250 guests (many of them celebrities—like actresses Ali Larter and Shenae Grimes—who arrived amid a sea of flashbulbs) filled the multi-story home in a subdued residential neighborhood. Passed hors d’oeuvres from Bite Catering Couture included mini cheeseburgers, truffled fries, fish tacos in crisp cone shells, and quesadilla duos—all organic and locally made—and a bar offered organic beer and wine plus cocktails from Veev.

The overall purpose is to use a more holistic approach in getting past the cycle of poverty in Africa.  Per Ellen Gustafson (from the Awearness blog)

It’s not so much the case that there’s a lack of food overall in the world, but it is not distributed equitably. Political instability obviously plays a role. And environmental degradation, including deforestation and a worsening drought/flood cycle, contributes to loss of soil fertility and agricultural productivity in the areas where it’s needed most. So with the Millenium Villages, the entity that FEED pairs with, a wholistic approach is taken to address all the factors that keep people food insecure and in extreme poverty. For example, food aid is brought in while local residents work to rehabilitate their soils to grow healthy, bountiful crops. If children are able to eat a good meal at school, they are far more likely to continue their education. And the new FEED Health Backpack is filled with micronutrient supplements for children, malaria tests, first aid kit, family planning supplies, a scale for weighing infants and a growth chart to check the infants’ development, among other items.

We brought a fun menu to the event:

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Photo by Emily Heston/ Foodista

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!”

S'meeps, Photo by Grace Kang

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

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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

Bite Catering Couture catered the Grand Opening event for the new Judith Leiber store in Los Angeles (in Beverly Hills, off of Rodeo Dr).  As you may expect, its a beautiful store, befitting a classic brand, with a very nice and competent team.  Its also so new that the address hasn’t yet been posted on the website (its 220 North Rodeo Drive in Beverly Hills).

The designs were Fabrege-esque and many nestled into deep plum packaging.  Even the bathroom was spectacular, with delicate crystal detail.

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Creole Crabcake, Bite Catering Couture, Los Angeles

Our creole crabcakes are a favorite at any event!  Our crabcake recipe serves about 25.

Ingredients

• 1 pound jumbo lump crabmeat
• 4 cloves garlic, minced and roasted in olive oil
• 4 ounces mayonnaise
• Pinch chopped fresh tarragon leaves
• Pinch fresh chopped thyme leaves
• Dash seafood seasoning (recommended: Old Bay)
• Salt and freshly ground black pepper
• Breading (all-purpose flour, 3 eggs, lightly beaten with a little water, and panko bread crumbs)
• Olive oil
• Chipotle-Honey Mashed Potatoes with Roasted Corn, recipe follows
• Remoulade, recipe follows
• Thyme sprigs, for garnish

Directions

Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.

Chipotle-Honey Mashed Potatoes with Roasted Corn:

• 5 Idaho potatoes, peeled and chopped
• 1 cup hot cream
• 4 ounces melted butter
• 1 to 2 ears corn, shucked and kernels removed from cob
• 2 tablespoons oil
• Salt and freshly ground black pepper
• Chipotle-Honey Puree, to desired spiciness, recipe follows

Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.

Chipotle-Honey Puree:

• 1 (4 oz) can chipotle in adobo
• 1/4 bunch cilantro leaves
• 2 to 3 cloves garlic
• Honey, to taste

Puree all ingredients in a blender.

Remoulade:

• 2 to 3 shallots, peeled and roughly chopped
• 1/2 cup roughly chopped cornichons
• 1 tablespoon capers
• 1/4 teaspoon cayenne pepper
• 1 cup mayonnaise
• 1 tablespoon brandy
• Salt and freshly ground black pepper

Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.

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Caprese Skewers, Bite Catering, Los Angeles

Our Caprese Skewers are a big hit at parties.  Elegant and easy to eat, they put a fun twist on a caprese salad starter.

The following recipe makes 20 servings.  Enjoy!

Ingredients

• 20 baby tomatoes, sliced in 1/2
• 1 fresh buffalo mozzarella sliced into 40 cubes
• Fresh basil, larger leaves torn in 1/2
• Sea salt and freshly cracked black pepper
• Extra-virgin olive oil
  
• Good aged balsamic vinegar

Directions
Using a skewer, put 1/2 tomato, cut side up, followed by a piece of mozzarella, basil, second piece of mozzarella and finish with another tomato half. Season skewers with salt, pepper, oil and vinegar.

Patriotic drinks for 4th of July

What better way to get patriotic and get your drink on than sipping on this red, white and blue cocktail – and it even come with its own brand of fireworks from a jalapeno kick!

July 4^th Cocktail

Ingredients

1 ounce watermelon schnapps

1 big splash cranberry juice or pomegranate juice

1 very thin slice jalapeno

1 slice lemon

1 slice lime

1 1/2 ounces tequila

1/4 ounce blue curacao

1/2 ounce simple syrup

Watermelon wedge, for garnish (optional)

Directions

Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.

Muddle the jalapeno pepper, lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer.

Check your local party supply store for fun red, white and blue garnishes – or just decorate with a wedge of watermelon!

Happy 4th!!!

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!

Ever had to get the shells off of lots of hard boiled eggs? Here’s a tip:

• Cook eggs in boiling water
• When done, drain out most of water, leaving eggs in the pot
• Cover the pot tightly and give it a few good shakes (make sure its covered tightly and you don’t shake it in a way that hot water can splash you)
• The eggshells crack and the eggs will pop out of their shells

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.