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

Food & Art for Thought

Benefiting the Second Harvest Food Banks Backpack Program

Thursday, May 20th 2010
6:30-9:30 pm

5510 Lake Howell Rd
Winter Park, Fl 32792

Enjoy an amazing collection of Food Art as you sip libations & sample hors d’oeuvres prepared by the “workhorses” of your favorite restaurants..The Sous Chefs!!

50% of all Art Sales this evening will be donated
to the Backpack Program

Advanced tickets are 30.00 each
2 tickets for 50.00
Tickets at the door are 35.00 each

For more information please call 407.975.8763

Sponsors include
Hg Art & Design/Winter Park Magazine/Cuisiniers Catered Cuisine & Events

Born in Panama and currently residing in NYC since 2004, Javier Gomez captures the world with a feeling of spirituality and sensitivity rarely seen.  After living in Costa Rica, Milan and Miami and traveling to more than 30 countries, Javier studied photography at NYU before going to work with famed fashion photographer Steven Klein.  Javier’s work aims to connect people to one another and to themselves by brining a sense of internal peace through his art.  His soul and spirit, along with his connection to a higher spirituality can be felt in the images he captures and the energy they evoke.  Javier’s current work, taken during his travels to Miami, NY, California and Arizona, are just the first steps in the ever-evolving eye of this rising talent.

Thursday April 8, 2010
7:00-10:00pm

RSVP to GalleryatInterlachen@live.com
Or call 407.579.2219

A few of Central Florida’s finest and best-known culinarians will be preparing dinner at The Beard House in New York City on Tuesday, June 22, 2010.  The chef’s participating are Scott Copeland, Executive Chef at Antonio’s La Fiamma in Winter Park, Kevin Fonzo, Chef/Owner of K Restaurant in College Park, Jamie McFadden, Chef/Owner of Cuisiniers’ Catered Cuisine and Events in Winter Park, and Julie & James Petrakis, Chef/Owners of The Ravenous Pig in Winter Park.  The group will be preparing a “Central Florida Inspired” dinner, with a menu theme indicative of the region.

The Beard House benefits the James Beard Foundation, known for its exceptional workshops, classes, conferences, readings, and other experiences that educate students in the culinary field.  Scholarships are awarded to culinary students in financial need providing them the opportunity to pursue a career in the food and beverage industry.  The James Beard Foundation Awards, which takes place annually in New York City, has been referred to as “the Oscars of the food world, ” by Time magazine.  It’s a world renowned event that invites and celebrates the nation’s most prestigious culinary professionals -  chefs, food and beverage professionals, broadcast media, journalists, authors, restaurant architects and designers are all invited and honored.

For more information, visit JamesBeard.org.

A related trend emerging from the economic conditions is the use of basic ingredients. This doesn’t necessarily mean we’re preparing gravy from flour and water alone – on the contrary, Americans are redefining the staple ingredients in a kitchen. The days of dinner specific grocery shopping are gone for now, and we are buying in bulk, preparing for several dishes using the same ingredients. As chefs and restaurants are also feeling the effects of the economy, we will see this trend spill into our restaurant dining experiences, too.

Even with the down economy, our health concerns will continue in 2010. It’s no longer enough for a food not to have “trans-fats” or “processed sugars” – these have come to be expected options among mainstream grocery items. Now we are also demanding the foods actually become proactively beneficial. Although “gluten-free” and “allergy-free” are still growing in popularity, many food producers are also turning to additives, like Omega-3’s and other vitamins, to make their foods more appealing, and better for us. With nutrition education increasing all the time, it’s as important as ever for manufacturers to be aware of the ingredients and nutrition facts behind their products. Even in this economy, many are still willing to pay a little extra for their health.

Our last food trend may be familiar, but probably not at the top of many consumer’s lists. Sardines are taking hold in the cuisine of many California-based seafood restaurants. During the 1950’s sardines were over fished (yes, people ate them that much!), but the fish are making a comeback. Fresh sardines are usually served fried, bones and all of course. If it’s any consolation to the “acquired” taste, sardines are packed (no pun intended) with nutrients and omega oils, without the mercury content of tuna!

Gallery at Interlachen venue information:

• 1200 square feet of meeting space
• Complimentary parking
• On-site audio/visual equipped
• Optional food and beverage packages

The Gallery at Interlachen is exclusively catered by Cuisiniers Catered Cuisine and Events.  For more information, contact us at 407.579.2219

The Gallery is located at:

5510 Lake Howell Road
“In the Interlachen Village”
Winter Park, FL  32792

Connie has created more memorable events than most people attend in a lifetime.  A graduate of the University of Missouri, Connie’s experience has included directing catering and event departments in major hotels and large facilities.  Whether an intimate dinner for 20 or a corporate grand event for over 4000, Connie’s organizational skills and creative flair bring something special to all of Cuisiniers’ events!

For more information, simply contact Connie directly at conniecc@live.com.

Spanish Paella

• 1/2 cup olive oil
• 8 mild Italian sausages, roughly chopped into 1-inch rounds
• 1 pound chorizo, roughly chopped
• 7 chicken thighs, seasoned to taste with paprika, salt and pepper on both sides, cut into 1 1/2-inch chunks
• 20 peeled, large uncooked shrimp seasoned to taste with paprika, salt and pepper
• 2 carrots, finely minced
• 1 onion, finely chopped
• 1 cup Piquante peppers, chopped
• 2 celery stalks, finely minced
• 2 cups canned tomatoes, crushed
• 10 cloves garlic, minced
• 6 cups Arborio rice/risotto
• 3 cups white wine
• Ham hock flavored broth, recipe follows
• Freshly ground black pepper
• Sea Salt

In a large pot over medium heat, add olive oil and then fresh sausage. Sauté for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pot and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and sauté just until the shrimp begins to turn red and curl, about 2 to 3 minutes. Remove all meats from the pot, using a slotted spoon, and place them on cookie tray to cool.

In the now empty pot, sweat the carrots, onions, and celery for about 15 minutes. Add garlic, piquantes, canned tomatoes, and saute with vegetables for another 2 minutes. Add the risotto rice, stir and sauté until the grains are pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes until 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice are tender al dente.

Stir meat and seafood back in before serving.

Ham Hock Flavored Broth:

• 6 ham hocks
• 2 roughly cut onions
• 1 1/2 cups olive oil
• 2 carrots, roughly chopped
• 2 celery stalks, roughly cut
• 1 bulb garlic
• 2 tablespoons paprika
• 2 tablespoons tomato paste
• 2(8-ounce) cans tomato puree
• 2(32-once) cartons chicken stock
• 2 bay leaves
• 4 cups water
• 1 pinch saffron

Preheat a large sauce pot over medium-high heat. Add ham stocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes. Add carrots, onions, and celery, stir in thoroughly. slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes. Mix paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes.

Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool.

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

Margarita Shrimp
Tequila steamed and served with a Key Lime Mustard Sauce

Pigs in a Blanket
Served with a Coney Island Dipping Sauce

Cobb Salad Spring Rolls

Ten Spice Fried Chicken Hoagies
With Grilled corn Slaw & Bourbon BBQ Mayo

Warm Crab and Artichoke Dip
With Tri-colored Tortilla Chips

Italian Antipasti
With imported Meats & Cheeses, Roasted Peppers, Olives, Pesto Artichokes & Roasted Asparagus

Deconstructed Bruschetta
Roma Tomato, Fresh Mozzarella, Sundried Tomato Pesto & Balsamic Syrup on a Crostini

BBQ Pork Butts
Slow roasted and served with Potato Rolls & zesty BBQ  Sauce

Sound like a delicious Game Day? Contact Cuisiniers’ for more information.

Most knowledgeable party hosts recommend sticking to “easy-to-prepare” finger-foods that are simple to eat and reduce on messy spills associated with things like chili.  Super Bowl favorites include appetizers like shrimp cocktail, potato skins, meatballs, and chips with dip.  Remember, though, easy doesn’t have to mean boring.  Get creative, prepare a seven layer dip or guacamole instead of the traditional store-bought dip.

Along with appetizer snacks, no Super Bowl party is complete without chicken wings.  It’s probably best to prepare both spicy and non-spicy wings to satisfy everyone’s individual taste.  In addition, try to get smaller wing cuts so they are a little less messy.  Wings can be thrown on the grill to cook, then placed in the oven to keep them warm for several hours.

Finally, make it fun!  If your favorite team is in the Super Bowl, you may want to have a cake made with their logo on it, or buy printed napkins and plastic plates.

Check out our recipes section for some great finger foods and appetizers with simple instructions!

Check out my Super Bowl Menu if you are interested in having your Super Bowl Party catered.