1 large Potato (peeled and cut into a medium size dice)
½ lbs. Mirepoix*(small dice)
½ lbs. Leeks (washed and finely chopped)
6 cups Chicken Stock
Sachet**: 1 bay leaf
½ tsp. thyme
½ tsp. crushed peppercorns
4 oz. Dry White Wine or a good stout beer like Guinness
4 oz. Half & Half
1 lbs Sharp Cheddar Cheese (grated)
Salt (to taste)
Cayenne Pepper (to taste)
I love soup!! Especially in the fall and winter months when I can curl up on the couch & watch cartoons (yep – I’m still a big ole kid at heart). This particular soup pairs well with a big chunk of crusty bread – a good sourdough or baguette! Warning: there are several Parisian terms in the recipe. Not to worry – I have included the definitions at the bottom. Pretend you’re in Culinary 101 class – ready, set, cook!
This is a 3 pot recipe. The first is for the roux, the second for cooking the potatoes (in water) & the third should be a large one for the actual soup. First you want to make your roux. You will use this to thicken your soup later. In your second pot, fill it with water and bring to a boil. Toss in the potatoes and cook until tender. Drain the water and put the potatoes in ice water. Set potatoes aside.
Melt 1.5 oz butter in a small pot, add the flour, cook on low heat for 3 to 4 minutes. Put aside for later. In the large pot (needs to fit about 3 qt) put in the remaining 2 Tbs. butter, melt it down and add your mirepoix and chopped leeks. Sauté until the veggies are tender.
Add your chicken stock and roux, whip until it is mixed well. Bring to a simmer, add the wine (or beer) and half & half. Make sure you are whisking often. The roux likes to settle to the bottom of the pot and if you aren’t whisking (scraping the bottom the whole time) it can easily burn on you. When your soup thickens, turn off the heat and add the cheddar cheese and whisk until it is fully melted. Taste. If you think it needs salt, add it. If you like a little heat add the cayenne. Just remember, you can always add seasonings but you cannot take them out, so don’t add too much!! Fold the potatoes in and your ready to chow down!!!!
*Mirepoix (pronounced meer-pwa) is traditional a mixture of carrots, celery and onions. Generally it is 50% onion, 25% carrot 25% celery. Sometimes you will hear of a creole mirepoix or “Holy Trinity” that consists of 50% onion, 25% celery and 25% green peppers.
** Sachet (pronounced sah-shay) is French for “bag of spices”. A sachet is different seasonings tied up in a pouch made of cheese cloth and tied up with a string of some sort (I use butchers twine). I use these when I want the flavor of a seasoning in my soup, stock, sauce but don’t want the ingredients floating around in it for the finished product. You can just pull the bag out and toss in the trash when your done.
10 Tips for Working with a Caterer (Part 2): Guest Blogger Natalie Dietz
And now, once you have decided the caterer you’d like to work with, some things to consider as the partnership begins.
Be upfront about budget limitations.
Natalie’s take: If you know you only have $5000 (as a random number) to spend for catering on an event, don’t be shy about this fact. It helps set realistic expectations of what can be done, which means you don’t have your heart set on something that you can’t afford in the end.
Jason’s response: I couldn’t agree more with you on the need to be upfront with budget and eliminate the little dance we do with clients trying to figure out where they stand. Nothing is worse than talking through the visions of beef tenderloin and sea bass only to find out the client should be talking chicken and tilapia. (No offense to chicken and tilapia it just is what it is)
Factor in costs other than food (staffing, rentals, alcohol/beverages, service/gratuity, etc.).
Natalie: With budget in mind, also realize that your $5000 doesn’t go just to pay for food. You’ll need to cover staffing costs in almost every case, plus depending on your venue, also the costs of renting tables/chairs/china/glassware/linens (which sometimes fall under the purview of the caterer), beverages and service or gratuities. Do you have separate line items for these other factors, or do they need to be covered by your overall catering figure.
Jason: Service is an area in the budgeting process that particularly gets neglected. There is nothing easy about picking up a restaurant, moving it across town and packing it up to do it all over again tomorrow. If your caterer says that they can feed 200 people with two servers be prepared for a fairly unsightly eating environment. It doesn’t do anyone any good cutting it short on service: your guests, the caterer or yourself.
Be prepared to serve a meal at mealtime.
Natalie: If you are having an event that falls during or over a mealtime, people will eat like it is a meal. Even if you mean to have heavy hors d’oeuvres or a late tea, your guests will still be hungry for dinner at 7 p.m. Which means they will all eat dinner amounts of food, and you’ll likely run out of food.
Jason: Amen – that’s all I need to say on that
Consider different formats (buffet, stations, seated/plated).
Natalie: Discuss with how to provide an optimal experience for your guests without going over budget or changing the mood of your event. The food costs for a seated/served meal are usually less than those for a buffet, because you are serving a finite and known quantity of food. The same thing goes for passed appetizers versus those served buffet style. But you might need more staff to make either of those happen. If your crowd is typically bad about RSVPs, a buffet allows a little more wiggle room for drop ins and is less awkward to work in extra people.
Jason: Another great format is family style. It gives you the best of both worlds. Presentation of a plated meal with fewer servers and a great atmosphere.
Know your venue, its limitations/requirements, etc.
Natalie: Each venue (hotel, restaurant, concert hall, etc.) has its own unique set of requirements and rules. Some have exclusive vendors for outside services; others are very open to using whomever. Before you go too far down the event planning rabbit hole, be sure you are clear on all of those rules and expectations.
A big area that varies by venue and can either save or cost you a ton of money is the alcohol policy. Places that allow you to bring your own will save you a bunch on the costs, but then the burden of figuring out correct amounts is on you. A good caterer will know how to figure this out and will have trained bar staff that will work with you to optimize what you have.
Jason: We have a general template that we work from based on the alcohol options that will be served and timeline of the event. Check with the caterer prior to making your purchase. Some package stores or wine shops will allow bottles to be returned that have not been opened or chilled which will allow for a little more wiggle room on purchasing. Ultimately you know your crowd best. If keg stands are a tradition at family reunions, you might want to order a couple extra beers Just in case.
Don’t be shy about asking for a tasting or discussing specific requests.
Natalie: If you aren’t sure about how something is going to taste, or if you’re stuck between two entree choices, ask the caterer if they’d be willing to do a tasting. They’ll mock up the plates and let you sample before committing. This is a huge help when you’re not sure exactly what tarragon tastes like or what an “airline” chicken breast is. Seeing and tasting a dish will either lock in your choice or tweak it to suit your vision. Don’t feel shy about scheduling a tasting; it’s a much better choice than serving 250 people something you don’t love.
Jason: We always encourage clients to have a tasting on their menu if possible. Typically, a tasting is offered once we are both generally comfortable with menu and price point. There is a good amount of labor involved in a proper tasting and won’t be offered to everyone that picks up the phone to inquire about catering options. Our goal is to put your mind at ease as it relates to the menu so that the night of the event you are prepared to enjoy and mingle.
Be respectful of the caterer’s time, recommendations and concerns.
Natalie: With tastings and other special requests in mind, remember to respect the caterer (and really any event vendor or staff’s) time and expertise. If your caterer steers you away from a certain dish or offers an alternate way of serving it, they aren’t doing it to ruin your special perfect night. Instead, they’ve probably tried or seen something similar that didn’t work. Serving ice cream to a room of 300 might sound like fun, but the caterer knows that it would be almost impossible to get it to the tables fast enough for it not to melt but for everyone to enjoy dessert together. Some foods are too finicky or much more work-intensive to prep or serve in certain settings. The caterer’s reputation is on the line with each meal he serves, so he’s going to look out for what makes him look good and meets your needs as well.
Jason: We want to experiment and present guests with exciting new takes on food. We also want everyone to eat in a timely manner and have the hot food hot and cold food cold.
If you would like to set up a tasting/meeting with your caterer and they are in high demand around town, be prepared to look further down the road on the calendar. Tomorrow at 2 probably isn’t going to be available.
Have fun with it.
Natalie: After all, no one caterers a math test. It’s a party or other special occasion. So have fun. And realize, other than you, no one knows exactly how you planned things to go. So if someone forgets to put out the special pink cocktail napkins or mismatches the drink charms, it’s not going to be noticed. What’s more, as long as there is food, drink and a cheerful host, it’s really hard to have a bad time.
Jason: Double Amen!!
10 Tips for Working with a Caterer (Part 1): Guest Blogger Natalie Dietz
In our continued pursuit to bring you the best from Nashville’s culinary community, we are excited to partner this month with guest blogger Natalie Dietz. One of our previous “People We Love” features, Natalie’s anykitchen blog is an informative and engaging “how-to” look at everything cooking.
In this two part series, Natalie & our very own Jason Crockarell explore the ins & outs of catering an event. The do’s, don’ts and every question in between. Enjoy!
First of all, thanks to the Flavor team for hosting me on their blog! I love the chance to share some thoughts on working with a caterer, with thoughts and responses from a great caterer to work with on a range of events.
And speaking of hosting… There’s going to come a time for even the most able of hosts when they want or need to turn to someone else’s kitchen and culinary skills to provide the spread for an occasion. Whether it’s formal, casual, big or small, any gathering can benefit from the help of a professional caterer.
In my “real life,” as an event planner, I work with caterers all the time and have become quite comfortable with discussing the needs of my occasion, my budget and any hopes or expectations I might have. And since the food part of my job is my favorite, I also enjoy discussing menu particulars and new recipes to make each event special.
If you have an occasion on the horizon and are considering engaging a caterer, I’ve got a list of things to keep in mind both before and during the planning process.
Today’s post will include things to do before you even meet with your caterer. A little homework, if you will.
Know where food/catering falls in your event priority list.
Natalie: Some people throw a party for the food. Some people for the music. Others for a specific beautiful location or special occasion. Some are just happy to set out some cheese and crackers and turn on the iPod, hanging out with friends.
If you know which items for your party/event take priority, you can spend more on them, letting other details fall into place with less of the budget. If food is your big priority, then it’s worth it to find a caterer who will work with your tastes and vision. If food isn’t that big of a deal, you can find a lot of caterers, stores and restaurants that can work out a drop-off order that would suit your purposes just fine.
Jason: We love when clients come to us with an exciting approach to their menu, a unique style that they hope to express or a specific ethnic cuisine that they would like represented. It keeps us on our toes and is much more exciting than the standardized menu approach to catering. Not all caterers feel that way. Most BBQ caterers do BBQ and do it well but probably aren’t the people to call when you are looking to cater your next middle eastern, kosher and predominantly gluten free menu.
Gather personal recommendations, but know the tastes of the recommend-er.
Natalie: Ask your friends, coworkers and relatives if they have worked with someone that they really liked. Word of mouth is one of the best ways to source event services.
But know the tastes and preferences of the person recommending the caterer. If your Aunt Olivia really loved Y Food and Events, it would serve you well to remember that you never like the food at her Thanksgiving spread. On the other hand, if your best friend Astrid and you always split a meal or cook together often, you can have better confidence in her recommendations of Z Catering.
Jason: It always means a lot to us when clients we have catered for in the past call us for their next family get together, board retreat or corporate event. It speaks to the confidence they have in our quality of food, service and pricing We have on particular client, which we were fortunate enough to cater for all three of his daughter’s weddings. (I did feel sorry for him that we catered for all THREE daughter’s weddings.)
Do your research.
Natalie: Check out the company’s Facebook or web page. Read reviews and look at photos. If the food looks good to you and the guests look happy – it’s more likely to turn out well for you. Further, become familiar with their style – or range of styles – and see if it matches with your vision. That way, you’re less likely to ask a caterer who specializes in barbecues and outdoor events to work with you on a Paris-themed gala.
Jason: The caterers website and Facebook page can be a great resource for pictures and to get an idea of the general style of food and presentation that you can expect. I am little more hesitant on Yelp and similar forum reviews. It is important to make sure that their review is applicable. All too often reviewers can get on a general soap box not taking into account the ramifications for that particular restaurant or catering company.