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.

I was going to cover executive catering's economic yet elegant catering class but I could only take 1 hour of it due to my son getting sick at school. But I did come away with some hors d'œuvre ideas of toast toppers.

On toasted french baguette, brush with butter of olive oil, oven 350 for 15 minutes.

Top with
1. fig jam, goat cheese. chopped walnut.
2. mayo, wasabi paste, lump cab
3. pesto, crumbled bacon, chopped tomato
4. apple butter, blue cheese, sage
5. Manchego cheese, chorizo sausage
6. cream cheese, chopped dill, smoked salmon
7. chicken,BBQ sauce, pickle
8. brie, ham mustard
9. peanut butter, banana, honey
10. marmalade, turkey, mozzarella cheese

I will have more info on the class by Thursday.

On October 1, I gladly attended Executive Catering on Elm's cooking class. I was hungry and excited. The food is like coming home. All the chefs have a genuine passion for flavors, spices and what will work on the aircraft and what will not. They know aviation, the pluses and the perils of it. They know even if the weather is awful, the food will be wonderful.

My favorites were herbed griddle cakes with pears and gorgonzola, a beautiful spicy shrimp and coconut soup, spinach and radicchio with roasted butternut squash, pears and pecans, crispy pork medallions with apple horseradish, grilled smashed red potato, sweet ricotta pudding with red flame grapes, and vanilla bean mousse.

I have never been disappointed by Molly Sprongs catering. When the boxes get delivered to the a/c, it is like Christmas morning, I do not hesitate to open the boxes of wonderful delicacies. Her number is 860-350-0106, fax 354-0106. She is located on 12 Elm St. New Milford, CT 06776. Try them, and you will fall in love.