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Food & Beverage

Bibimbap Rice Salad

Ken Barrett

July 22, 2016

Yield: 50 INGREDIENTS25 cups brown or white rice, rinsed, cooked1 1/2 lbs bean sprouts18 ea shitake mushrooms12 ea zucchini, halved, diced,...

Food & Beverage

Brandy Glazed Cedar Plank Salmon

Todd Annis

July 15, 2016

INGREDIENTS1 4-5lb side of salmon skin, off pin, bone out2 cups apricot napage or jam1 cup brandy1/2 cup chili flakesSalt and pepper, to tastePickled...

Food & Beverage

Smoked Salmon Cucumber Boat

Catersource

July 08, 2016

INGREDIENTSSmoked Salmon Mousse8 oz smoked salmon1/4 cup heavy cream12 oz cream cheese4 oz mascarpone1 ea lemon, juice only1 Tbsp dill, chopped3 ea...

Food & Beverage

Vegetarian Jackfruit Carnitas

Steve Ulibarri

July 01, 2016

Yield: 1 lb INGREDIENTS1 20 oz can of jackfruit in water1 small onion1 Tbsp olive oil2 cloves garlic, minced1 tsp salt1 tsp paprika1 tsp chili...

Food & Beverage

French Blonde Cocktail

Jeffrey Selden

June 24, 2016

Yield: 1 INGREDIENTS1/2 oz St. Germain Elderflower liqueur1 oz Bombay sapphire gin2 oz pink grapefruit juice, fresh squeezed2 oz Lillet White1 wedge...

Food & Beverage

Braised Beef A Role

Steve Ulibarri

June 17, 2016

Yield: 50 INGREDIENTS35-3/4 lb beef, roast, raw14-1/4 lb bacon, pork, raw1-1/8 qt olive oil2-1/8 yellow onion, minced8-1/2 cloves garlic, minced1-1/8...

Food & Beverage

Pan Seared Scallops

June 10, 2016

Yield: 2 INGREDIENTS315 ml water45 ml mirin2 stalks lemongrass, sliced 4” long, cut in half lengthwise1 slice lime, circle slice4 pc dried shiitake...

Food & Beverage

Baja Tuna Street Taco

Jeff Snow

June 03, 2016

Yield: 18-20 INGREDIENTS1 1/2 lbs tuna, fresh, #1 grade or frozen saku block20 ea tortillas, flour or corn, 3-4 in1-2 pinch salt and pepper1/2 tsp...

Magazine

Love is All Around

Kathleen Stoehr

April 13, 2016

“You are what you eat” has never been a more apropos adage for the wedding couples of 2016. Where we may have seen location and décor as the hooks to...

Magazine

March | April 2016 issue of Catersource magazine

Catersource

March 28, 2016

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