Road trip!

Since very few people are lucky enough to get to travel for fun all the time, myself included, I am always thrilled when April arrives and the Sandestin Wine Festival is penciled in on my calendar.  www.sandestinwinefestival.com

This marks the 25^th year of wine novices and wine aficiondos alike attending and participating in auctions, wine tasting and private dinners.  These dinners are held at some of the Emerald Coasts most exquisite homes and establishments.  Each patron dinner features a nationally recognized chef paired with a world-class vinter.   It is with great pleasure that I am paired this year with Merry Edwards Winery & Willamette Valley Vineyards.  On Friday evening the 29^th, our gracious hosts Bert & Sue Trucksess and our wine connoisseur Ken Coopersmith will guide our intimate group in a delicious wining and dining experience.

Our evening in paradise will begin with:

Reception

2010 Merry Edwards Sauvignon Blanc Russian River Valley

Hope to see you there!

Twas the season to celebrate and now is the season to recuperate!

Unfortunately, the cold and flu season has descended upon us and I am a fallen victim.  Not to over dramatize the situation but as a chef it is truly unbearable.  We rely so heavily on our senses of taste and smell and when they are compromised by a cold naturally it adds to our discomfort.  So, what’s a chef to do?  Well, I am taking a couple of days off – well deserved I might add, drinking water by the gallons and relying on a homemade remedy.  Bring on the chicken soup!  I must admit it has never been a favorite of mine.  Of course there is the fact that science has never nailed down its exact medicinal value although it has been proven to reduce inflammations helping to clear airways making breathing easier.  That said, I might also add it’s very high in protein, easily digestible and the warm stock helps ward off the chills.  Most of all there is just something to be said for its comforting affect something I could use right now.  So, here’s my recipe, tried and true, hugely healthy in hopes of a speedy recovery!

January brought us the grand opening of The Gallery at Interlachen, an incredible art gallery and event venue(www.galleryatinterlachen.com).  Exciting Gallery events included Food & Art for Thought, the Florida debut of photographer Javier Gomez (www.javiergomez.com) hosted by Colin Cowie (www.colincowie.com) and  Black Tie and Blue Jeans in honor of a very special 50th birthday.  In between there were christenings and weddings, fundraisers and networking events.  St. Patty’s was deliciously enjoyed by many as was a very special event with Italian Chef and writer Pamela Sheldon Johns (www.Facebook.com/pamelasheldonjohns).   The food and cuisine continued to marry for fashion shows, graduation parties, Bat Mitzvahs, rehearsal dinners, and pharmaceutical dinners.  Many thanks to all of you that helped make the Gallery’s first year a success!

Back in the kitchen we were excited to welcome Harold Henderson as Chef de Cuisine.  The culinary team had the opportunity to participate in the Culinary Vegetable Institutes’ Annual Gala in Milan, Ohio, the Share our Strength/Taste of the Nation event at the Convention Center, the first annual Winter Park Harvest Festival and many other charitable events.  We have also adopted The Morning Star School in College Park as a part of Michelle Obamas “Chefs Move Schools” initiative.

One of the year’s biggest highlights for me was a return visit to the James Beard House in New York City to prepare a Central Florida inspired dinner.  As in my first visit I was proud to prepare this dinner along side some of Orlando’s finest culinarians.  They included Chef James and Julie Petrakis, Chef Kevin Fonzo and Chef Scott Copeland.

2010 welcomed the debut of Edible Orlando Magazine (www.edibleorlando.com) in which I am honored to sit on the advisory board.  Our PEAS Foundation website launched in 2010 (www.peasfoundation.com) and also raised funds for organizations such as The Second Harvest Food Bank and The Hope and Help Center.

As predicted, pork remained at the top of everyone’s recipe card as the most popular ingredient in 2010.  However, the tide is about to turn in 2011 and we will see beef will slowly make its comeback.  Burgers still reign but watch as haute sandwiches begin to steal the spotlight.  Farm to table restaurants are all the buzz, and truly support the Slow Food Movement.  The Meatball craze came and went but thankfully Charcuterie Menus are here to stay.  Look for new interpretations of the Slow Gin Fizz, The Sidecar,  and local artisan creations of vodka and bourbon.

Lastly look for upcoming amazing events at the all new Mezz in downtown Orlando.  Owned and operated by Artful Events this new events venue is unlike any other in Central Florida, and Cuisiniers is the House Caterer!  Visit www.artfulevents.com for more information.

Finally,  I will close with again saying thank you to all of you for your continued friendship and support – it truly is appreciated.  And……stay tuned for a VERY exciting announcement in the next few weeks that will have all of you “foodies” mouths watering.
Remember “Entertain Deliciously” in 2011 and always!

Chef Jamie

Advanced planning is key with any event and communication is going to play a vital role in making your event a success.  It is important to establish clear needs and wants early on in the catering interview process.  Here are a few questions to be thinking about that can help establish exactly what the needs of your event are:

• When and where is your event?
• Is it an indoor or outdoor event?
• Is there a kitchen on site?
• What is the style and/or theme of the event?
• How many guests are you planning to invite?
• What do your guests prefer to eat?
• Will alcohol be served at the event?
• Do you want your food served buffet, traditional, or family style?
• Cloth or paper napkins?
• What kind of drink ware and plates are wanted?

All the above questions are going to effect cost, so it’s important to have a clearly defined budget in mind.  In addition to these items, it is important to be aware of what each specific catering service would be providing for you.  Some catering services provide decorations, linens, tables, and chairs, while others provide food only. You also need to be clear with all menu selections and portion sizes, and inquire if the caterer is willing to be flexible.

Some caterers are style-specific, meaning that they specialize in one type of event or another.  Keep in mind, however, that just because the company only offers weddings, doesn’t mean they are the best at them!  In fact, many of the best caterers offer a variety of event types, and can adapt well to various styles of events.

Above all else, the food selection and quality is vital.  Questions like “fresh or frozen food?” need to be brought up for discussion with each caterer that is interviewed.  Be sure your expectations are clear to the catering service and that you both share a similar vision and quality standards.  Sample taste tests are always a good way to ensure your getting what you want.

Finally, inquire about the staff that would be serving your guests.  A friendly wait-staff with speedy service can go along way towards the success of an event.  You’ll want to ask for references from each caterer and follow up with questions of whether the staff and food met their previous clients’ expectations.

Catering can make or break an event, so be sure to spend the time you need to make a selection you’ll be happy with!  And remember – entertain deliciously!

Along with our chef-driven cuisine and hospitable staff, let Cuisiniers help you with any of the following services:

• Event Management
• Weddings, Corporate and Social Events
• Venue Selection
• Event Design
• Themed Events and Decor
• Event Florals
• Event Linens

We’ve also catered to such unique requests as private jet catering and yacht event management, so if you don’t see what you’re looking for, ask us…We love a challenge!

Cuisiniers’ would like to thank Jason Ulm and Amanda Interlicchio for their outstanding contributions during their recent internship with Cuisiniers’ and The Gallery at Interlachen.  Our hope is that you’ve learned as much from us as we have from you!

On behalf of the entire Cuisiniers’ staff, we wish you the best of luck as you get your careers started!

Cuisiniers’ has been selected as one of “The Best Central Florida Wedding Vendors of 2010″ by TheKnot.com.  The awards and rankings are calculated according to user feedback and forums on TheKnot.com.  Jamie and the entire Cuisiniers’ staff would like to thank you all for your support!

Click here to view the rankings.

Jamie, Pamela and Cuisiniers would like to extend a special thank you to all that attended our Meet, Greet, and Cook last Saturday, March 13th – an amazing evening with fabulous friends and food!

Jamie and Cuisiniers would also like to especially thank Pamela Sheldon-Johns for joining us!

GALLERY AT INTERLACHEN

5510 Lake Howell Road
Winter Park, FL 32792

Schedule

5.30PM: Champagne Reception compliments of Best in Show Productions & Gallery at Interlachen

6PM: Cooking Class & Demonstration with Pamela. Hear Pamela’s stories and adventures all while learning about some of the best Italian appetizers and pastas.
Includes tasting

7.30PM: Q&A with Pamela & book signing. Her latest books will be available for sale on site.

8PM: Time to enjoy some of Pamela’s best recipes along with appetizers prepared by our co-host, Cuisiniers. Pair it with fantastic Italian wine.

100% of the Auction Proceeds will be donated to FEED THE CHILDREN.

$55/pers. $100/couple
FABCO MEMBERS: $45/pers

Including:
-Champagne Reception
-Cooking Class w/tasting
-Meet & Greet
-Appetizers and Wine
-A $200 Valued Gift Bag to include useful cooking items, recipes, Champagne, Tuscan olive oil, a gift certificate to Pamela’s B&B & much more
-Complimentary parking
-Photographer (complimentary photos)

Space Very Limited

Call 407.975.8763 for Reservations