tastebudsboutiquecatering.blogspot.com
Tastebuds Boutique Catering: Let's Talk Fish
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Wednesday, March 11, 2009. I love fish, and I'd like to help you love it too (or love it more! To do that, we should first start by learning about what makes each fish different. Here is some information that I borrowed from Beyond Salmon. A great blog on all things seafood. A personality of a fish is a combination of its thickness. It's time for fish psychology 101. Whole fish come in all shapes and sizes. They can be as small as anchovies (1/4 inch thick) or as huge as swordfish (almost 2 feet thic...
tastebudsboutiquecatering.blogspot.com
Tastebuds Boutique Catering: Brining
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Tuesday, November 25, 2008. According to Wikipedia, brining is- a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking. You might have heard a lot about brining a turkey, and you might be wondering what the big deal is all about. Well, basically, brining will help to flavor your bird, as well as keep it moist. A quick search on Google will get you lots of recipes. Here are a few that can help get you started. Brined, Herb Roasted Turkey.
tastebudsboutiquecatering.blogspot.com
Tastebuds Boutique Catering: Southern Twist
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Friday, March 13, 2009. I recently had a couple call me about catering a delicious southern wedding, without being too southern. They were going to have plenty of guests from different area of the country, and wanted to give them a taste of the South. Here is what I came up with:. Hand Passed Hors d'oeuvres. Southern Fried Chicken Skewers w/ Country Gravy. Mac and Cheese Lollypops. Bacon Wrapped Shrimp served over White Cheddar Grits. Corncakes w/ Pulled Pork, Slaw and Apricot Chiplote BBQ Sauce.
tastebudsboutiquecatering.blogspot.com
Tastebuds Boutique Catering: How Soon Should I Book?
http://tastebudsboutiquecatering.blogspot.com/2009/10/how-soon-should-i-book.html
Thursday, October 29, 2009. How Soon Should I Book? I read a blog by a fellow wedding vendor about this, so I thought I would give you my take. Some popular dates in the past have been 7-7-07 . 6-07-08 . 8-8-08 . 10-10-10. Traditional popular dates such as Valentine's Day weekend have always had a high demand. Our unofficial survey tells us that brides are looking for cooler weather, fall colors are playing a major role in the decor, and it's right between the hectic holidays of Labor Day and Thanksgivin...
tastebudsboutiquecatering.blogspot.com
Tastebuds Boutique Catering: Trends in Catering
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Thursday, March 26, 2009. It can be difficult to come up with new, original ideas, and it requires a lot of thought, practice, and time to stay on top of the game. But, that is no reason to stick with the same old, tired, boring, tasteless 'catered' food we have all grown accustomed to. Here are a couple of trends going on across the country, according to bffbridal.com:. Creamy Bacon Stuffed Baby Red Potatoes. Three Cheese Mac and Cheese Lollipops. Ethnic doesn't mean expensive! April 1, 2009 at 7:35 PM.
tastebudsboutiquecatering.blogspot.com
Tastebuds Boutique Catering: Food Stations to Savour
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Wednesday, December 30, 2009. Food Stations to Savour. Think of food stations as small buffets. They encourage your guests to move around and mingle, and can be a lot of fun. They can be interactive, having chefs there actually making food to order, or unattended. Here are some examples of stations that are sure to get your Tastebuds going! Mac and Cheese Station-. We’re not talking the blue box here. Think Lobster, Italian Style, and the Ultimate Gruyere, Swiss and Slab Bacon. Yummy! Have a kid’s ...
tastebudsboutiquecatering.blogspot.com
Tastebuds Boutique Catering: Shhh... It's a surprise!
http://tastebudsboutiquecatering.blogspot.com/2009/06/shhh-its-surprise.html
Saturday, June 20, 2009. Shhh It's a surprise! Last Saturday I had the pleasure of catering a 40th birthday surprise party. The husband of the birthday girl worked for months to pull it off, and it was a huge success! Here is the yummy menu:. Garlic and Herb Marinated Flank Steak Skewers w/ Fresh Pineapple and Chimichurri Aioli. Bacon Wrapped Shrimp with Basil-Garlic Filling. Crab and Cream Cheese Wontons with a Pineapple Chili Dipping Sauce. Cucumber Cups with Roasted Red Pepper Mousse.
