Blog-TOWER OF BABEL

Well, I attended Molly Sproung's catering class at "EXECUTIVE CATERING ON ELM" located in CT.  The class was on wed morning, i was not hungry again till Friday afternoon. I save up all my caloric intake for the feasts. 

So, I am calling this class "hello, gorgeous!" Everything looked great, pretty and perfect. It was called Spring Metamorphosis, aptly monikered. My favorites were:

Hors d’ oeuvres - mini raw Nori Spring Rolls, made of sushi, kale, bell pepper, haricots Vert, with sesame and soy - fresh and innovative/could be ordered mini or large/appetizer or lunch dish.

Soup - Asparagus Cappuccino with grilled shrimp. A delightful green soup for St. Patrick Day and Spring with a proper infusion of seafood and light creamy vegetables. Can be served in a 3 oz. Shot glass with the watermelon and yellow beet salad served in a martini glass. The blend of chopped basil and mint made this awe inspiring. The tounge was very happy.

I have a 3 way tie with the entrées. 

Steamed Sea Bass in Savoy Cabbage - Healthy, pretty, great taste with Forbidden Rice - a dark rice with a light fruit flavor and course sesame sugar snaps and to op off with spaghetti squash.

Tandoori Turkey with Peach Chutney - Shook my boots off!

Steamed Thai Basa rolls (related to the catfish), I felt as if I was in thailand eating this.

Molly’s is not like a restaurant, because EVERYTHING is great. All the chefs have a combination of amazing palates, the love of the culinary experiment, and a wanderlust of pairing food, that never ends badly. the FOOD ends up happily nestled in my stomach. I have flown a lot of people, rich, famous, notorious and critical. Her food is the only food they has gotten me 2 job offers and some room for the ever imminent salary negotiation. The pax have said "Oh, my god" I cannot get an oh my god from any other caterer. is Elm Street godlike? they save saved me more times than aspirin. 

They also had Sid Wainer & Son (specialty produce, food and cheeses ) from New Bedford, MA. 800-423- 8333 come in and give us a much needed artisanal cheese demo with fatima. I never gave cheese a second look. I want a lifetime final vow with L'essence du Fromage Rouge Affinee Cheese. I thought cheese came from cows. My lack of knowledge shocked me. There is cow, goat, and sheep based cheese. Different ages, wax covering, paper covering and way to store it. Some cheeses taste like butter. If I learned to love and understand cheeses, I would swill more wine. I think I am going to have a new vocation. 

I did not stay for dessert. But Carrie Omeara did, and I will get her report soon. I do not know how Molly and the staff do it. I know they all love what they do. Why have a caterer who suffers from drudgery? They really pop.