Rob Bailey, Jr. behind his Jambo smoker.

While Rob-a-Que continues to build a successful and delectable catering business in the Louisville area of Kentucky, Rob Bailey, originally wanted to start smoking to participate in competitions. It was an honor for me (his niece) to tag along to photograph his very first BBQ cook-off, the 7th Annual Chesapeake Jubilee in Chesapeake, Virginia last weekend.

This event is not for the faint of heart. It is in the major leagues of competitive cooking and sanctioned by the world famous Kansas City Barbeque Society (KCBS). I had no idea what I was in for when I offered to go along to help with the competition, photograph the event, keep RBQ’s Facebook up-to-date for fans, and now write this blog. One of my ulterior motives was to sneak in a visit with his daughter, my cousin, Sarah, who now lives in VA Beach. It proved to be a hectic and exhausting weekend…but an amazing one! I learned so much by getting this behind-the-scene view of the competitive smoking community. They truly are a community. Considering the prize at stake, I firmly believed we would be going to an event where competition would be the only thing on everyone’s mind and winning would get in the way of learning, socializing, or interacting. It was quite the opposite. Once the other competitors learned that it was our team’s first competition, they offered to help in any way possible, answered any questions we had, and wished us the best of luck!

Robert Bailey Jr., The Pitmaster
Rob has always enjoyed grilling and received his first smoker about two years ago as a Christmas gift. It was an electric smoker, and it gave him a taste for smoking meat. He later acquired a wood smoker, which inspired him to experiment even more. He was actively trying new techniques and initiating conversations to gain knowledge from others who had smokers.

Then, last summer he attended a smoking competition in Jefferson, Indiana as a spectator. This fed his appetite for the world of competitive smoking. He also encountered his first Jambo, which solidified his desire to compete. A Jambo is a world renown smoker, custom built by Jamie Geer. Jamie’s company is called Jambopits and is located in Texas. According to The BBQ Guy, Brian Pearcy, “Some of the best BBQ teams in the country cook on [Jambos] and just about everyone else wishes they did.”

Rob made the decision to purchase a Jambo (with the help of his sponsors: Milwaukee Electric Tool, DeWALT, IRWIN, Diamond Products, Louisville Ladder, and 3M) in order to start competing as a hobby. However, soon after the purchase, another life changing event occurred. He made the challenging decision to leave the family company, Bailey Tools. This compelled him to dive into catering as a new career. He researched, practiced, and became versed in the business and is now booking several events a week. In March of 2012, he attended a smoking class, along with his wife and smoking partner, Alonna. It was taught by Chris Marks, 8-time Grand Champion of the American Royal BBQ Cookoff. From Kansas City, Marks is the winner of over 40 National BBQ Contests and has been featured on Food Network along with several other cooking shows.

Rob recently purchased yet another smoker that is specifically built for catering larger amounts of BBQ, unlike his Jambo, which is designed to be a competition smoker. Rob-a-Que’s food is extremely tasty and is now AWARD WINNING! Rob-a-Que took home 5th place, a trophy, and $150 cash prize in the “Chicken” category. They also received 6th place, a ribbon, and a $50 cash prize in the “Pulled Pork.” This was impressive since this was their first BBQ competition and they were facing off with 25 other teams! If you live in the Louisville, KY area, you should consider Rob-a-Que for your next event. Make sure you check out Rob-a-Que on Facebook and become a fan in order to follow along with his next BBQ adventure!

Rob’s Red Hot Recipe for the 7th Annual Chesapeake Jubilee BBQ Cook-Off
Prep Time: Buying supplies on Thursday: Meat, Parsley, Lettuce, etc.
Setting up Friday morning, starting at 9:00 AM. KCBS’ official inspection of the meat
before proceeding with any preparations or cooking. Getting the meat ready for smoking:
trimming, injecting, and applying rubs throughout the day.
Cook Time: Starting the fire at about 10:00 PM Friday night and putting meats on the
smoker at different intervals throughout the night.
Total Time: 3 days plus two days of travel
Yield: Lots of yummy smoked goodness and two awards!
Ingredients:
Potato Salad- Turn in 11:30 AM (a BONUS Category!)
Chicken Thighs- Turn in Noon
Pork Ribs- Turn in 12:30 PM
Pork Butt- Turn in 1:00 PM
Beef Brisket- Turn in 1:30 PM
A whole lot of PARSLEY and lettuce!!!!
One Pitmaster, Rob Bailey, Jr.
3 Assistants: Alonna Bailey, Sarah Bailey Duckworth, and myself, Heather Cundiff

Day 1: Wednesday, May 16-Travel and Arrival to Chesapeake, VA
Rob and Alonna left Louisville, in the early morning hours to then rendezvous with me in Richmond, KY. We headed straight to Virginia. My cousin, Sarah, and her husband, Josh, live in the area and served as our gracious hosts. Rob also has a brother, Mike, whose family lives nearby. We enjoyed great visits with family before diving into meaty work!

Day 2: Thursday, May 17- Acquiring the necessary supplies
Rob and I went to Central Meats to buy all the meat (3 racks of Spare Ribs, 2 Beef Briskets, 2 Pork Shoulder Butt, & 8 Chicken Thighs; plus some Secret Spices & Sauces) that would be necessary for various events of the competition. We also went shopping for a ton of parsley, lettuce, and other supplies for the weekend.

Day 3: Friday, May 18: Setup and Prep
Upon arrival, we setup the smoker, tent, and site, trying our best to not blow away. The wind was insane on Friday with a bit of an improvement Saturday but still very gusty. Friday was a busy day at times, but allowed for some “down time” to meander and introduce ourselves to the other competitors. We prepared all of the meats for smoking throughout the day.

Day 4: Saturday, May 19: Cooking and Judging
An extremely hectic day. The Loaded Potato Salad was due at 11:30 AM, followed by one dish every half hour until the last box was turned in at 1:30 PM. It was a day filled with stress, as we tried to keep hot food hot, while sharp objects flew around, and strong wind fought us constantly. There were lots of people, scrambling around not sure of what to do or how to help, and then there was me, constantly in the way, taking pictures! Somehow, no one had to go to the hospital, all the food was delicious, and Rob-a-Que received two awards & two checks. Pretty remarkable for their first competition!

Rob Bailey, Rob-a-Que
Phone: 502.377.1147
Email: Rob@RobaQue.com
Website: Rob-a-Que.com
Don’t forget to go to his Facebook page and become a fan! Rob-a-Que’s Facebook Page

Alonna Bailey, Branding Impact
The customized apparel worn by Rob-a-Que’s team was created by Branding Impact. Whether you are looking for a specific item or just need branding ideas, Branding Impact is a one-stop shopping source for promotional products, business gifts, awards, incentives and rewards. From fun to traditional, you can easily shop for some of the hottest items on the market. Be sure to check out Branding Impact on Facebook as well!

About Cundiff Creative
*I am Heather Cundiff, make sure you check out the rest of this site, as well as ‘Like’ my Cundiff Creative Facebook page! Thanks for stopping by and reading! If you are interested in having your company featured on my blog, similar to this entry, please contact me for pricing info.

*I also designed Rob-a-Que’s Logo, click the link to see the blog entry related to the design. Check out From Art to Dezign to see more of my designs and contact me if you are interested in logo or other designs!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other Sites Mentioned in this Blog Entry:
Chesapeake Jubilee
Chesapeake Jubilee Facebook Page
Chesapeake Jubilee BBQ Cook-Off
Central Meats
JamboPits.com
JampoPits’ Facebook
BBQ Blob: Jambo Pits
Chris Marks
Kansas City Barbeque Society
KCBS Facebook Page
Smithfield
Milwaukee Electric Tool
DeWALT
IRWIN
Diamond Products
Louisville Ladder
3M

Other Teams pictured:
Hambones by the Fire
Chix, Swine, & Bovine BBQ
Chix, Swine, & Bovine BBQ’s Facebook
Pavone Brothers
Checkered Pig’s Facebook
Checkered Pig
JD’s Smokin Misfits’ Facebook
Piedmont Pit Barbeque T-shirt Sales
Piedmont Pit BBQ Team Bio
Big Day Barbeque’s Facebook
Fat Baby BBQ’s Facebook
Walk the Swine
Walk the Swine’s Facebook
Belmont House of Smoke
Belmont House of Smoke’s Facebook
Tarheel Smokers
Tarheel Smokers’ Facebook

Full gallery from the fun filled weekend! Click on a photo to view in a slideshow. Some images may be too graphic for younger viewers…or vegetarians!

________________________________________
© 2012 Cundiff Creative Photography and Graphic Design

Round Table president and CEO, Rob McCourt, said “Round Table remains open for business and fully operational, and we will continue to serve our customers ‘The Last Honest Pizza.’” The filing is absolutely not expected to impact Round Table’s 148 franchisees that operate 355 independently owned units on the West Coast. The company has said it would close some company-owned restaurants which can be unprofitable, but added that most company-owned locations and all franchised locations will remain open, hopefully with minimum impact on consumers.

“Our company has experienced consistent growth and management may be aware of the difficult economic environment,” said McCourt, and added, “Unfortunately, we’re compelled to take further steps, including this reorganization plan, to meaningfully address the high cost of our capital and above-market leases.” McCourt also said Round Table would continue to communicate with employees, franchisees, vendors and other critical audiences for the reorganization process, which is anticipated to consider to as much as a year.

Vocelli Pizza

11725 Lee Highway

Fairfax, VA 22030

571-321-0858

Pizza

Selamat buat dedek Gendis yang hari ini berusia 3 bulan, untuk merayakannya sang bunda, sista Indah memesan 6 cup cake set bertemakan family dimana ada sang ayah yang suka pke celana pendek, ada bunda, kakak cowok yg berusia 6 tahun dan tentu saja ada dedek bayi Gendis serta tulisan ” We Love U Gendis” dan Alhamdulillah bunda Indah suka ma cup cakenya dan bilang eman dimaem kuenya Bunda Indah terimakasih ya pesenan cup cakenya.

LAU Tribune staff 

Photo by: Ranim Hadid

It is noon. The lunch break just started and students pile up in long queues inside the LAU cafeteria to get food.

Despite their keenness to satisfy their appetites as quickly as possible, the crowd stands patiently as each waits for his or her turn. But a tall young man suddenly breaks into the line, winks at the cafeteria employee, calls him by his first name and says; “As usual bro, with extra mayonnaise.”

The young man’s friend raises his hand and adds; “I’m with him, make them two sandwiches.”

During peak hours at the LAU cafeteria, favoritism is a clear trend. With wasta so engrained in Lebanese society, it is not surprising to find that students who befriend the premises’ employees get preferential treatment.

Journalism senior Ranim Hadid, who admits that she occasionally gets special treatment, says that a student nonetheless took her turn once and was served within seconds.

“He knew her order without asking because she is a regular costumer. This was unfair because I had a class that was about to start,” Hadid, who had been waiting for her salad ahead of the other young woman, complained.

Others confirm but do not even realize the problem.

A business student points to a particular employee at the cafeteria, saying that he is “nice.” “He gives me fries while I’m waiting for my food to finish and takes good care of my sandwich,” she said.

Although she is concerned with favoritism at the cafeteria, Nehmat Aoun, director of hospitality, believes that such a trend may be limited to “regular customers.”

“Probably this happens only with usualcostumers where the worker becomes familiar with the type of food,” she said. “But still this shouldn’t happen if there are people waiting.”

Both Aoun and campus hostess Loubna Asmar point out that they have not received any complaints regarding favoritism at the cafeteria.

“We check the cafeteria frequently and we never notice such actions taking place,” Asmar said. “Probably some students have become regular costumers so the workers are more familiar with their orders.”

A year ago, Socrates Catering became the new caterer after the hospitality committee received many complaints regarding favoritism for particular students and instructors.

Journalism student Lyn Abu-Seraj says she recently faced clear favoritism.

Abu-Seraj ordered the daily plate and handed it to the employee. Although she was the only student facing the counter, the employee put the young woman’s bill aside and told her to wait for her turn as he served six plates. By the time he was done, there were no daily platter portions left.

The cafeteria manager, Sameh Abdalrazak, says that favoritism –if it does exist at the cafeteria– is only a rare occurrence. “According to my knowledge, there is no such phenomenon happening, probably in my absence and it is one percent,” Abdelrazak said.

“Let’s not forget that some students may overreact sometimes,” he added.

Luckily enough, I was in the cafeteria when a “rare” incident happened.

A young man rushed inside, high-fived the employee and ordered a sandwich that was already done. “I am going to pay for it at the cashier and come and take it immediately,” the young man said.

The employee, who faced an impatient crowd, prepared his order. “La’yunak,” he said. Next to him were several untouched orders.

Abdelrazak urged students to give their feedback on the quality of food and services provided by the cafeteria, insisting that the cafeteria’s management would issue warnings or even dismiss employees who are subject of frequent complaints.

Nour Seif, a radio/TV/film student, believes that the workers at the cafeteria are very friendly and they don’t deserve to be seen as promoting preferential treatment.

“So what if he added some more fries knowing that I always order food from him?” she asked.

Aoun insists that the hospitality department has rules and regulations that aim to serve students on “first-come first-served” basis. She and Asmar assured us that Tribune’s concerns will be taken into consideration, ensuring that such “special treatment” won’t happen again.

“The plate that is served to the president is the same in quantity and quality to that of the student,” Aoun said.

Yesterday I visited Continental Catering, one of our preferred caterers here at the Maritime Museum of San Diego.  They prepared a special tasting for our Event Venues team and totally wowed us!

The facility was bright and welcoming and it was fun mingling with our friends at Continental Catering.

They offer special tastings to help you select the perfect menu for your event be it a wedding reception, meeting, or party.

The Continental team is great at helping each client design a custom menu.  Just ask them if there is something special you have in mind!

My taste buds were jumping with joy at each of the delicious concoctions they served us.  For starters we enjoyed an Antipasto Plate of Olives, Mozzarella, Roasted Bell Hummus, and Baguette.  It was the perfect start to a decadent meal and a great idea for any catered event since it can be served as guests are seated and give them something to snack on.

Then came the interactive Apple Salad.  It was served in a mason jar and was definitely the most fun part of the meal because we got to shake them before we ate them.  It sounds simple–but it’s a lot of fun–so make sure to remind your guests to tighten the lids before shaking.  It included Mixed Baby Greens, Avocado, Bacon, Apple Toasted Pecans, Raisins, Blue Cheese, and Apple Vinaigrette.  Rolls and butter fit nicely on the plate as well since we ate the salad right out of the jar.  It was fun, easy to eat, and kept me (usually very anti-vegetable) interested and eating as I uncovered all of the goodies.

Next we sampled Grilled Cheese Triangles with Fig and Brie with Truffle and Curry Cauliflower Soup Shots for Appetizers.  The grilled cheese was to die for.  The flavors blended together in a perfect sweet and savory combination.

After all of that we were served three Small Tasting Plates.  First we tried the Waguy Beef & Black Truffle Ravioli & Pea Shoot Ravioli with Date & Poblano Sauce.  The sauce was sweet and tangy, once again creating an extraordinary flavor.

Tangerine Grilled Salmon with Seasoned Couscous Topped with Tangerine Sauce followed, accompanied by Golden Chicken which included Chicken Roulades sliced and served on Rosemary-Garlic Mashed Potatoes with Roasted Vegetables.

To top it all off, we sampled the Fruit Tart drizzled in Caramel Sauce for dessert.  I was so full by the time dessert arrived, but I had to eat most of it.  It was too good to leave alone.

After finishing our delicious meal, we took a tour of their enormous kitchen.  It was very impressive.

On our way out they even sent us home with a chocolate milk and cookies party favor–which is a great idea for weddings or corporate events.  It’s always nice to take a little something home and who doesn’t love cookies?

Thanks Continental Catering for an awesome meal!  It was wonderful.  Want to see more photos?  Check out our Facebook and Flickr account for the rest!

Fair winds,

Erica Geary

Once Upon a Tart, catering, soho, lunch

once upon a tart

Call 724-745-5575 ext 111 for more info or to place a reservation of ANY size!

BOOK NOW – Grillin’ & Swillin’ – Our Grand Finale cooking class of the year – and also a great way to celebrate Father’s Day!  Click HERE for more info.

www.bellaserapgh.com

What Are Some Delicious Steak Recipes?

1) Marinated London Broil

The London Broil is basically the recipe that has become a synonymous with the perfect cut of beef. It is just marinated vinegar, wine, and garlic making it the traditional London broil. All you need to do to achieve this perfect flavor is by using charcoal and to have the perfect ingredients.

Ingredients:

• 1/4 cup of soy sauce
• 1/2 a cup of chopped shallots
• 3 tablespoons of balsamic vinegar
• 3 tablespoons of fresh lemon juice
• 2 teaspoons of fresh thyme, 1 tablespoon of olive oil
• 4 minced garlic cloves
• 1 boneless (2 pound)(trimmed) top round steak
• Cooking spray
• 1/4 teaspoon of ground black pepper
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt.

2) Carne Asada

The Carne Asada recipe is delicious, juicy, and simply one of many peoples favorite steak recipes. The ingredients to this steak recipe are very unique and different compared to all the other steak recipes, making it one of the most irresistible. Carne Asada is actually a traditional dish, meaning there are plenty of ways to make this delicious recipe. The only thing that all steak recipes have in common is the fact that you will need a good cut of steak, and what better way to get that steak but from buying it online. The marinating part of this recipe is actually the only tough part, but after you are finished with the entire marinating, it will really pay off, as it makes this steak recipe even more delicious. If you don’t marinate the steak the right way, the Carne Asada will not taste as good as it should be, so make sure that you don’t try to rush the entire marinating process, as it will pay off tremendously once you taste the steak.

Ingredients:

• Olive oil
• 2 pounds of skirt steak or flank
• Kosher salt
• Ground black pepper.

Marinating Process:

1 full seeded and minced jalapeño chilli pepper, 1 teaspoon of fresh ground cumin seed (toast seeds for extra flavor), 1 big handful of chopped fresh cilantro (with stems and leaves), 4 minced garlic cloves, 2 tablespoons of white vinegar, 2 limes (with juice), 1/2 cup of olive oil, and 1/2 teaspoon of sugar.

Both of the delicious steak recipes above may seem pretty tough to make, but once you have actually spent your time marinating and cooking them, it will then pay off through the amazing taste. If you want to make delicious steak without having to waste time going to the grocery store, then you should consider buying steak online or order at your local catering company service. It is faster, easier, and will definitely be a lot more convenient for you. Enjoy those recipes and give your family a nice meal.

Author Bio: Abbas Hussain, Blogger which talks about all types of food and catering for companies such as Newboulds

Don’t forget to like this article if you find this article helpful. Also, follow us in our Charleston SC Catering‘s articles to the latest wedding trends. Get in touch with us by telephone no. +1-843-762-3338, fax no. +1-843-793-4228, or you may also e-mail us at info@holycitycatering.com. We are located in 1033-B Wappoo Rd., Charleston, SC 29407.

Once a proper research work is done about the catering company then you need to brief them about what do you expect from them in terms of decoration, food, serving of the food, attending guests and clearance of the venue at the end of the event. They will act as your event manager who would manage your event in exactly the same way you want it to be. This way you would be relieved of making such arrangements and moreover their services would add class to your business functions. These professional caterers London are becoming so popular nowadays because of their fast and convenient services wherein they deliver you fresh food to your location with no additional charges than what was decided while signing an agreement with them.

I had the priviledge of creating a cake fit for a princess this last weekend.  In fact, my twenty-four-year-old daughter couldn’t stop taking pictures of it.  She is my greatest marketing asset!

A little history on this cake.  It is a 6 inch, 8 inch, and 10 inch three tiered graduation cake.  The top tier is banana cake, the middle tier is red velvet, and the bottom tier is my Ghirardelli chocolate chunk fudge cake.  I covered it in my Cream Cheese Buttercream frosting and decorated it with my Marshmellow Fondant.  It fed around 50 – 70 people, depending on how well they followed the cutting diagram.

Best,

tinamarie

Ceps and Camembert on Puff Pastry – Chef Brad Hulvey

Oh, dear.  Has it been that long?  Well, I guess we have been busy.  How can I EVER make it up to you?

Let see if this helps.

Wow, truly been off opening our new kitchen and if I get the time to consider what I want to blog, next thing I know I have dosed off dreaming about wonderful food.  Certainly feeling blessed (and guilty) I have so much to catch up on.

When we first started this journey we had our dear friend Chef Brad Hulvey as our house chef.  Brad is classically trained and prepares mostly French Cuisine.  If you have had his food you know how truly wonderful it is.  Ever layer of flavor perfectly seasoned and complimentary to the others and beautifully plated.  Seriously, he dreams menus!  Brad has presented a few “soft-open” cooking classes to great success and rave reviews.

Beef with Espagnole Sauce on Sauteed Spinach – Chef Brad Hulvey

Recently he taught Mother Sauces – Part 1 of 3 in a technical, hands-on class.  Guests were delighted not only to be in the kitchen receiving direct instructions, but they also prepared full dishes high lighting the sauces they just learned and prepared.  We look forward the continuing with the other parts of this series as well as new technical classes in the future.

A proper Cheese Clock – Chef Amanda Simcoe

We have now added a second Chef to our in house Chef list.  Tulsa favorite Chef Amanda Simcoe aka “The Cheese Wench” and our wonderfully dear friend has hoisted her wenchy flag in our kitchen….and we couldn’t be more pleased.  Her very successful Cheese 101 class a couple of weeks back was well attended and so very fun.  Her knowledge of a proper cheese clock and how to pair adult “bevies” is shared with guests in a fun yet cozy atmosphere.

We were blessed last night to have Amanda teach “Fit & Fresh” featuring Jamaican Jerk Chicken.  Originally this class was scheduled as a demonstration style class, but at the last minute Chef Amanda wanted to have the guests in the kitchen with her.  What a great time we all had!  Guests huddled around our work stations having a blast creating a wonder menu.

Jamaican Jerk Chicken

8 scallions, roughly chopped                           4 large garlic cloves

2 Habanero peppers                            1 small onion, roughly chopped

1/4 cup Agave Nectar                                     2 tablespoons fresh thyme

2 tablespoons whole allspice berries               Salt and Freshly ground pepper

1 1/4 teaspoons freshly grated nutmeg           1 teaspoon cinnamon

1/2 cup Apple Cider vinegar                           1 Tbsp Tomato Paste

*1/4 cup fresh lime juice                                 **1/4 cup fresh orange juice

1/4 cup vegetable oil                                       1 Tsp whole Cumin Seed

1 Tbsp whole Coriander seed             ½ C Cilantro for garnish

Lime wedges for serving

Two whole Chickens, cut into 8 pieces

Directions:

In a small skillet, gently toast the allspice, cumin and coriander taking care not to burn them. Grind in a spice grinder.  In a food processor, combine all of the ingredients except the chicken, lime wedges and cilantro  and process to a paste. Put the chicken pieces in a very large bowl and pour half of the marinade on top. Toss to coat the chicken thoroughly, and be sure to rub some of the marinade underneath the skin as well.. Cover and refrigerate, up to overnight. Take the remaining marinade and heat in a saucepan over medium heat until slightly thickened. Reserve for serving.

Light the grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve with cilantro and lime wedges, and the reserved Jerk sauce (if desired).

*NO, the junk in the lime-shaped bottle is not an appropriate substitute.

** See above. Fresh means fresh

BizBash celebrated for Toronto Events 2012 on May 22 with the announcement of their first annual 2012 Toronto Readers’ Choice Awards. Readers voted online for their favourite event professionals of the year and the resulting winners are as follows:

Caterer of the Year (In-House): Duff Lampard, Westin Harbour Castle  (Off-Premise): Edgardo Spano, Seventh Heaven Event Catering
Corporate Event Planner of the Year: Joanna Cody, Bell Canada
DJ of the Year: Jian Magen, Magen Boys Entertainment
Entertainment Act of the Year: God Made Me Funky
Event Designer of the Year: Jeffery Crawford, Mode Function Event Design
Event Producer of the Year: Page Magen, Magen Boys Entertainment
Fund-Raising Event Planner of the Year: Dayna Bleeman, Princess Margaret Hospital
PR Professional of the Year: Debra Goldblatt-Sadowski, Rock-It Promotions
Social Event Planner of the Year: Kathleen Nakonechny, McNabb Roick Events
Venue Manager of the Year: Mary Patrick, Dave and Buster’s

The event featured gourmet food made by guest chefs from Sodexo Canada, wine, cocktails, and dessert.

The venue was filled with all kinds of ice sculpture decorations. Everything was made of ice, such as oyster shot glasses, food bar tables, and wine racks. There was also a special cocktail made of great spirits poured through an ice sculpture so that as it flows, it is chilled and poured into the glass for best enjoyments. Everything was great, BizBash really proved themselves leaders in the event industry.

More about BizBash…
BizBash is an online trading centre for the event planning industry. They offer a huge database of resources and they also publish magazines with all the information you need to know for planning an event. For more information please visit: http://www.bizbash.com/about-us/

Call 724-745-5575 ext 111 for more info or to place a reservation of ANY size!

BOOK NOW – Grillin’ & Swillin’ – Our Grand Finale cooking class of the year – and also a great way to celebrate Father’s Day!  Click HERE for more info.

www.bellaserapgh.com

What is so great about lamb is that it can for a part of any recipe.

You can have it ground and cooked to eat with a burger, or boiled with cauliflower and turmeric the Indian style. You can cook it with yoghurt sauce and garlic or mint leaves. Tomatoes, olive oil, egg plant, coriander and mustard add flavor to it and give it a heavenly taste. There are hundreds of recipes you can make with lamb from Italian to Indian to Middle Eastern to anything you have a liking for. Some of the best lamb recipes from around the world include the following:

Roasted Rack of Lamb:

This is a great dish for any kind of dinner. Encrust seared lamb with mustard, garlic and your favorite bread crumbs, and then roast it.

Leg of Lamb Italian Style:

This is perfect for an Italian dinner, but can be had with any other dinner. Add lemon juice, garlic and seasoning to a lamb leg and roast the same to perfection.

Stuffed Leg of Lamb:

This is perfect for formal dinner. Roll up a boneless lamb leg with goat cheese and spinach, and then roast it until fully cooked.

Lebanese Style Kibbee:

This is a classic Middle Eastern recipe. Take some ground lamb, layer the same with pine nuts and bake until fully cooked.

Meat Pies (Sheefah) Mediterranean Style:

This is a great Mediterranean region appetizer. Fill a puff pastry with a combination of ground lamb and beef and roast it until it becomes crispy.

Lamb Chops Indian Style:

This a mouth-watering Indian dish that is favored by all who have ever tasted it. Take some lamb chops, marinate in Indian style sauce, add some spice and grill them.

Skewered Ground Lamb:

This is another great traditional Middle Eastern dish. Take some ground lamb, add the necessary ingredients, put the meat on skewers and expose them to fire until fully cooked.

The above are just a few of the delicious from around the world. As you continue your search for more lamb dishes, you will find that some of best come from the Middle East and the Mediterranean region. That’s because lamb is a staple meat in those parts of the world. But there are scores of equally delicious lamb dishes around the world and each is as delightful to the tongue and the stomach as another. So, if you are too busy to go out, buy lamb online today to try these amazing recipes for yourself, your family and your guests.

Author Bio: Abbas Hussain, Blogger which talks about all types of food and catering for companies such as Newboulds

Don’t forget to like this article if you find this article helpful. Also, follow us in our Charleston SC Catering‘s articles to the latest wedding trends. Get in touch with us by telephone no. +1-843-762-3338, fax no. +1-843-793-4228, or you may also e-mail us at info@holycitycatering.com. We are located in 1033-B Wappoo Rd., Charleston, SC 29407.

The Frrresh youth mobile cafe aims to encourage young people to choose a healthier lifestyle and gives opportunities for work experience and training in a youth based enterprise.

All our produce is sourced locally and the profits are used to support the Nambucca Youth Services Centre. We use biodegradable packaging.

We cater for local events, corporate and private functions and family gatherings. Like to know more or know a young person that might be interested?

Please contact NVYSC 65687777 or maddy.higson@live.com.au

Support our youth for a better healthier future.

Liver & Cheese Dog Treats

1 cup regular oatmeal
1 teaspoon salt
1 teaspoon garlic powder
1-1/2 teaspoon onion powder
1 cup whole wheat flour
2 cup all purpose flour
1 teaspoon baking powder
1 cup grated carrot
5 ounces grated mild cheese like Colby Jack
3/4 pound chicken livers
3 eggs

1. Place the oatmeal in a food processor and process to break down the oatmeal into small pieces . You want this to be almost like the texture of whole wheat flour.
2. Place the oatmeal in a separate bowl and mix with all the dry ingredients. Set this aside.
3. Now using the grater attachment on your food processor, grate the carrot and cheese together.
4. Change back to the blade attachment and puree the liver until smooth. Add in the carrot, cheese, and eggs. Process to incorporate the eggs and help break down the carrot and cheese into very small pieces.
5. Pour the wet mixture onto the dry and stir well.
6. Pour the combined mixture into two 9 x 12 baking pans that have been sprayed with pan spray. Bake at 350° for 15 minutes.
7. Turn out the loaf and cut into small bite size pieces. Store in the refrigerator or freezer.

* NOTE: you do not need to stop and clean the food processor in-between each step. Just keep using the same bowl.

Image from Wikipedia

What’s up Doc?  Move over Bugs Bunny because Pumpernickel’s favourite vegetable is Carrots!  These root vegetables are a biennial plant that are native to Europe and Southwestern Asia.  The wild carrots, smaller and less palatable than the domesticated ones, were originally grown for their leaves and seeds in Iran and Afghanistan, not the root part that we all know.  The root part of the carrot was first mentioned the in the 1st century, but was not introduced to Europe until the 8th.  These versatile roots come in an array of colours varying from white to purple, they are also known historically by different names such as Bee’s Nest, Bird’s Nest, dawke, fiddle, hill-trot and laceflower to name a few.

There are many different ways to enjoy carrots too.  You can eat them raw, cook, chop, boil, fry, steam and add to soups and stews, not to mention that they are common among baby and pet foods.  Although not commonly eaten, the greens from carrots are in fact edible as a leaf vegetable.  They are rich in vitamins from A to K, minerals and nutrients such as biotin, beta-carotenes, calcium and potassium.  Their anti-oxidants have powerful healing abilities and can be used to treat acidosis, cancer, eye health, immune systems to water retention.  To get the most nutrients out of carrots, don’t peel them as the nutrients are concentrated right under the skin, merely brush the skin and wash thoroughly.

At Pumpernickel’s, we use carrots in a variety of our menu items, such as julienne carrots in our house salad, shredded in our coleslaw and chopped on our veggie & dip trays.  And to pique your interest, here are few fun facts about these delicious, medicinal wonders.

• Carrots can be as short as 2 inches and as long as 3 feet
• Carrots cut lengthwise retain more nutrients than those cut into small rounds
• Baby carrots have been popular as a ready-to-eat snack in the grocery stores since the late 1980′s
• Carrots that are grown with tomatoes has been known to increase tomato production and when left to flower, they attract wasps that kill garden pests
• The urban legend of eating carrots will allow you to see in the dark stems from British gunners in World War 2 who were able to shoot down German plans during the night, with pilots increasing their carrot intake
• Holtville, California calls itself the Carrot Capital of the World
• China produces 15.17 million tonnes of carrots annually
• Popular varieties of Ontario carrots are Caropak, Cellobunch, Chancellor, Six-Pak, Avenger, Caro-Chief and Apache