GOURMET TO GO
UNCOMMON TASTE CATERING, BRYN MAWR, PA.
www.ucommontaste.net
When faced with a social client who wanted gourmet catering on a budget, Uncommon Taste opted to keep the focus on food but save on service. The result: “Taste Express,” a full line of upscale, room-temperature foods designed for drop-off, eliminating the need for on-site cooking, heating or refrigeration. “Since then, we have developed the menus, and have marketed the division with great success to local law firms and offices looking for a special lunch or office party,” says owner Melissa Brannon, who sees plenty of picnic opportunities as well. “With this service, we are able to provide incredible food that fits all budgets,” she says, adding that the service and rental side of the party is left up to the host. Menu items fit every need, ranging from hors d'oeuvre, platters, skewers and salads to sandwiches, entrees, brunch and desserts.
SMOKIN' HOT!
A JOY WALLACE CATERING PRODUCTION & DESIGN TEAM/A JOY WALLACE BARBECUE & PICNIC PRODUCTION, MIAMI
www.ajoywallace.com
With its new division — A Joy Wallace Barbecue & Picnic Production, which recently began concession sales of its smoked ribs and chicken at several roadside locations in South Florida — this famed, high-end Miami caterer is able to reach a broader market. “If we find that our upscale catering division cannot meet a potential bride's budget constraints, we'll mention our new picnic division and pass the bride's contact info over to our barbecue team,” says marketing director John McPhee, who currently has a picnic wedding proposal in the works. “Additionally, our concession sales offer a potential picnic guest the ability to taste our cuisine without us having to do a special tasting.” The purchase of two large smokers has enabled the caterer to create a signature product that is affordable for the client and profitable for the caterer. “Our big focus right now is on smoked meats, especially our ribs,” McPhee says. “But we also accommodate local ethnic tastes with menu items like Moros y Cristianos [black beans and white rice] and even a lechon [roast suckling pig].”
THE ETHNIC PICNIC
CHOURA VENUE SERVICES, LONG BEACH, CALIF.
www.chouravenueservices.com
“Every cuisine — Asian, Middle Eastern, Italian — has its own form of picnic,” says chef Ryan McIntyre. “It's very saleable because everyone can envision it.” For an Italian-inspired picnic, Choura combines palatable with portable in its “ice chest panini,” in which a ciabatta roll is hollowed and filled with meats, cheeses and vegetables, tightly wrapped in plastic and aluminum foil, then placed in the bottom of an ice chest. Beverages and bagged fruit placed on top serve double-duty as weights, flattening the sandwich and allowing the flavors to marinate. McIntyre hopes to take his picnic menus down more nontraditional roads. “I would love to cater a cocktail party with picnic flair,” he says.
OF BRIDES AND BARBECUES
FEASTIVITIES CATERING & EVENTS/PHILADELPHIA'S PICNIC COMPANY, PHILADELPHIA
www.feastivitiescatering.com; www.philadelphiaspicniccompany.com
“Competition barbecue has hit the East Coast, and our social clients are clamoring for the real deal,” says senior event producer Dan Hoch. Seen as the ultimate comfort food, freshly smoked meats and vegetables have made their way onto the most sophisticated event tables, and that includes weddings. “Real Southern- or Texas-style barbecue — with a giant smoker in view — and super-fresh, local ingredients are what's in demand,” he says. “Preparing as much as possible in the middle of the event space is all the rage.” So too is a casual, picnic presentation. “No matter how creative we get with the food,” Hoch says, “people still want that quintessential picnic look.”
TASTE EXPRESS
BY UNCOMMON TASTE CATERING
Korean Beef Bulgogi Roll-ups with Carrots and Scallions
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Globe Grapes Stuffed with Whipped Brie and Spiced Pecans
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Platter of Artichokes, Eggplant, Mushrooms, Beets, Garlic Green Beans and Boccocini Mozzarella with Breads and Crackers
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Platter of Traditional Tuscan Tomato and Basil, Fava Bean Puree with Parmigiano-Reggiano and Truffle Oil, and Chopped Chicken Livers with Port Served with Crostini and Sliced Bread
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Grilled Pineapple and Spicy Beef Skewers
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Chocolate Barbecue Pork Tenderloin and Dried Apricot Skewers
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Toasted Orzo with Caramelized Fennel and Fresh Pea Salad
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Chilled Sesame Noodles with Red Spinach and Ginger Soy Vinaigrette with Homemade Sesame Cracker
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Sandwich of Lemon Grilled Chicken Breast with Chevre, Sauteed Wild Mushrooms and Arugula Aioli on Ciabatta Bread
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Sandwich of Prosciutto, Fresh Mozzarella, Balsamic Grilled Onions, and Fig Jam on Baguettes
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Chimichurri Grilled Sirloin with Spicy Tomato Jam
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Black Bean, Quinoa and Sweet Potato Cake with Mango Sweet and Sour Sauce
A BARBECUE BASH
BY JOY WALLACE
Smoked Chicken Wings with Blue Cheese and Wing Sauce
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Seven Spice Rub Chicken with Orange Honey-Mustard Sauce
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Mama Joy's Memphis-Style Smoked Ribs with Garlic-Laced Barbecue Sauce
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Aunt Carol's Creamy Macaroni and Cheese
Red Oak-Smoked Carolina Pulled Pork
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Sweet Corn on the Cob with Butter and Sea Salt
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Chunky Yukon Gold Potato Salad
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Chocolate Chip Banana Bread Pudding
MEDITERRANEAN COMFORT
BY CHOURA VENUE SERVICES
Fried Chicken with Smoked Paprika Crust
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Watermelon Salad with Baby Spinach, Red Onions, Pumpkin Seeds, Feta and Citrus Vinaigrette
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Mixed Lettuce with Grape Tomatoes, Torn Basil, Boccocini and a Balsamic Reduction
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Eggplant Caponata and Roasted Tomato Bruschetta with Toasted Crostini
Hummus with Toasted Cumin, Meyer Lemon and Grilled Pita
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Brown Sugar-Cured Pork Loin with House Apple Slaw and Mini Brioche Buns
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Peanut Butter and Jelly Cupcakes and Mini Éclairs with Vanilla Crème
A WEDDING BARBECUE BUFFET
BY FEASTIVITIES
Cherry Wood-Smoked Pork Loin and Barbecue Beef Brisket with Zesty Low Country Barbecue Sauce and Apple Chutney
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Mixed Green and Red Leaf Lettuce Salad with Tomatoes, Carrots, Cucumbers, Radishes and Onions with Pomegranate Vinaigrette
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Tequila Lime Grilled-in-the-Husk Corn on the Cob with Sea Salt Butter
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Roasted Fresh Beets, Turnips, and Red Bliss and Yukon Gold Potatoes with a Balsamic Reduction Drizzle
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Slow-Cooked Butternut Squash Risotto
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Late Summer Sauté of Julienne Squash, Zucchini, Carrots and Red Pepper
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Rosemary Foccacia with Olive Oil
