Am dusting off that fabulous kitchen icon lovingly referred to as the “McFadden Family Cookbook.”  A classic creamy creation and one of many of our family’s favorites, Chicken ala King, made and always served in her silver chafing dish by my precious Great Aunt Mary McFadden. I’m getting warmer just thinking about it.

•    8 each 6 ounce boneless skinless chicken breasts, seasoned with salt, pepper and olive oil
•    3 Cups sliced fresh mushrooms
•    1 Cup green pepper cut into strips
•    1 Cup red pepper cut into strips
•    1 ½ TBSP. chopped onion
•    1 Cup flour
•    ½ Cup butter
•    2 Cups milk
•    2 Cups light cream
•    ¼ Tsp. white pepper
•    1 ½ quarts chicken broth

Bake 8 chicken breasts at 325 for 30 minutes.  Let cool, dice and set aside.

Saute onion, peppers and mushrooms in half of the butter on low heat.  Stir in flour blending well.  Remove vegetables and mix in remaining butter gradually, add broth and in blend milk and cream.  Stir over low heat until thick and smooth.  Add vegetables and diced chicken.  Simmer on low heat 15 minutes.

Let it snow, let it snow, let it snow.

Cuisiniers’ own Jamie McFadden, along with Kevin Fonzo of K Restaurant, Scott Copeland of Antonio’s LaFiamma, and James & Julie Petrakis of the Ravenous Pig entertained, delighted, and may have slightly surprised guests at The Beard House with their Central Florida Inspired Dinner. The chefs chose dishes that were not only representative of Central Florida, but were created using ingredients that were brought with them from the region, including rabbit, Florida octopus, and fresh cobia.

Although the evening was pulled off without a hitch, the chefs did encounter a bit of a challenge, working in a kitchen that’s a fraction of the size they are accustomed to. Fortunately, the group had experience cooking with one another despite conditions, and it showed – the guests were “wowed” and the food was the topic of the evening!

Cuisiniers’ would like to recognize all the chefs who were a part of this event for their dedication to the evening and for bringing well-deserved recognition to Central Florida cuisine!

Below was the menu for the evening:

The James Beard House

Tuesday, June 22, 2010

A Central Florida
Inspired Dinner

~

Hors d’Oeuvres

Miniature Biscuit B.L.T.s

Rabbit Terrine, Pickled Carrots

Winter Park Dairy Bleu Cheese Tart, Waterkist Tomatoes, Balsamic Caramel

Deviled Quail Egg, House-made Duck Ham, Rye Crostini

Grilled Florida Octopus, Romesco

Rotari Rose NV

~

Dinner

Citrus & Coriander Cured Florida Cobia,
Orange Smoked Habanero Sorbet, Pickled Watermelon Relish
Rotari Spumante Metodo Classico

Zellwood Sweet Corn Veloute,
Florida Frog Leg & Oyster Hushpuppy
2008 Tolloy Sauvignon Blanc

St. Augustine Flounder, Hammock Hollow Gazpacho,
Fried Waterkist Farms Green Tomatoes, Canaveral Blue Crab
Tablas Creek 2008 Esprit de Beaucastel Blanc

Palmetto Creek Farms Smoked Pork “Napoleon”,
Deep Creek Ranch Chicken Fried Beef Tongue,
Local Duck Ballotine with Pickled Cherry Preserves
2008 Axis Zinfandel, Napa

Zellwood Corn Crepes, Florida Blueberry Compote, Vanilla Bean Ice Cream
2010 Cigar City American IPA brewed with Florida Honey

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!

Tuesday June 22, 2010
Reception
Assorted Hors d’oeuvres

Winter Park Dairy Bleu Cheese Tart
Heirloom Tomatoes, Balsamic Caramel
❧
Deviled Quail Eggs, House Made
Prosciutto, Rye Crostini
❧
Grilled Florida Octopus, Sauce Romesco
❧
Rabbit Terrine with Pickled Ramps
❧
Mini Biscuit BLT’s
Rotari Spumante Rose

Dinner
Citrus & Coriander Cured Florida Cobia
Orange Smoked Habanero Sorbet, Micro Green Salad
Rotari Spumante Metodo Classico

Zellwood Sweetcorn Veloute, Florida Frog Legs, Cracklins’
2008 Tolloy Sauvigon Blanc

Farm Raised Local Baramundi, Hammock Hollow Gazpacho
Fried Waterkist Farms Green Tomatotes, Canaveral Blue Crab
Tablas Creek 2008 Esprit de Beaucastel Blanc

Duck Ballotine, Hammock Hollow Potato & Palmetto Creek Smoked Pork
Hash, Deep Creek Ranch Lamb Sweetbreads
2008 Axis Zinfandel, Napa

Crème Caramel with Florida Blueberry Compote
Winter Park Honey Tuile & Charentais
2010 Cigar City American IPA

For more information on the event click here!

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!

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.

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(Makes approximately 2 cups)

Cuisiniers’ Salted Caramel Sauce:

• 2 cups sugar
• 1 1/2 cups heavy whipping cream
• 2 tbsp salted butter
• 1/2 tsp kosher or sea salt

In a large heavy metal pot or Dutch oven spread sugar in bottom of pot.  Place on medium heat and cook without stirring until the sugar around the edges starts to liquify.  Next, using a wooden spoon, gently stir the sugar.  As it begins to look like little pebbles, keep stirring until the amber color turns a deep brown.  Remember to not stop stirring!  Finally, remove the pot from the heat and carefully add in 1/2 of the cream.  Use caution as the sauce will bubble up dramatically.  Add in the remainder of the cream until the sauce is smooth.  Finally, stir in the butter and salt.  Serve warm over apple fritters, bread pudding, your favorite ice cream, a warm chocolate brownie, or a combination of the above!

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

You’re Invited to The Gallery at Interlachen Preview Parties

We invite you to join us at The Gallery at Interlachen Preview Parties, hosted by The Gallery at Interlachen and Cuisiniers’ Catered Cuisine and Events.  Come experience all that the newest venue in Winter Park has to offer – fantastic artwork and great networking in an intimate setting.

Preview Parties will be held on Wednesday and Thursday, February 3rd and 4th starting at 5:00 pm.  Wine and hors d’oeuvres will be provided by Cuisiniers’ Catered Cuisine and Events.

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