This hearty fondue is perfect for dipping vegetables, sausage or focaccia bread.

• 2 ounces bacon, cooked and finely diced
• 2.5 ounces all-purpose flour
• 16-ounce bottle of local ale
• 8 ounces sharp cheddar cheese, shredded
• 8 ounces caraway Havarti cheese, shredded
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 3 pinches of ground cayenne pepper
• 1/2 bunch scallion, finely diced

Slow cook bacon strips over medium heat until near crisp; remove from fat and let cool before dicing.  Add flour to remaining bacon fat and cook for 2-3 minutes.  Add beer and cook over medium-low, stirring vigorously until bubbles subside.  Add diced bacon, cheese, Worcestershire, dry mustard and cayenne pepper; mix until smooth and creamy.  Transfer to fondue pot set over a flame. 

Chef John Lawrence whipped up this wonderful Fried Green Tomato Salad with Pickled Onions and a Basil-Bacon Dressing during a recent garden club food demo at Elm Bank in Wellesley, MA.  Enjoy!

Pickled Onions

1 medium red onion, peeled and sliced 1/4-inch thick

1 cup white wine vinegar

1/4 cup sugar

1 tablespoon salt

2 cups water

Combine all the ingredients in a 2-quart saucepan and bring to a simmer.  Remove from the heat and place the bottom of the pan in a ice-water bath to cool.  Keep cool until serving.

Basil-Bacon Dressing

3 strips bacon, cooked and finely chopped

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup diced and caramelized onion

1 tablespoon buttermilk

1 teaspoon white vinegar

1/4 teaspoon basil puree

1/8 teaspoon roasted garlic

1/8 teaspoon salt

Mix all the ingredients in a medium bowl.  Taste the dressing and adjust the seasoning if necessary.

Green Tomatoes

2 cups all-purpose flour, seasoned

3 large eggs, lightly beaten

4 cups cornflakes, finely ground

2 green tomatoes, sliced 1/4-inch thick

Oil for deep frying

Kosher salt

2 ounces mache lettuces

8 angel hair pasta noodles, fried and coated with chili dust

Have the seasoned flour, eggs and ground cornflakes each in a separate shallow bowl.  Dredge the tomato slices first in the flour, then in the egg, and finally in the cornflakes.  Place on a sheet pan lined with parchment and refrigerate.

Heat the oil in a large pot to 350 degrees and fry the tomato slices until golden brown.  Place on a sheet pan lined with paper towels to drain.  Sprinkle with kosher salt.  Stack tomatoes with pickled onions on serving plates.

Toss the mache with some of the basil-bacon dressing and top the tomato stacks with some of the greens.  Hold each stack together by skewering it with a fried noodle.  Decorate the plates with flavored oils (optional).

A recipe inspired by Chef Jamie P. Keating

Let’s face it – dads love to grill!  Applying a dry rub, paste or marinade is a great way to enhance the flavor of meat, fish or poultry.  So give the special grilling enthusiast in your life some great seasonings to help him create the perfect meal!

DRY RUBS are a combination of spices that are massaged into food before cooking.  Along with enhancing the taste of your food, rubs also seal in flavor and form a savory crust.  Apply a rub thoroughly and evenly.  If cooking chicken or other poultry, spread seasoning both under and over the skin.  When working with vegetables, coat them first with a bit of oil to help the rub adhere.  After coating, wrap the food in plastic and refrigerate to help them absorb the flavors. Fish fillets and shrimp should be refrigerated for at least 30-45 minutes before cooking and big cuts of meat should be refrigerated overnight.  Two cups of dry rub is usually enough to flavor a couple of briskets or a half a dozen slabs of ribs.

Sweet Sensation Rub
These spices match the sweetness and succulence of tender cuts of pork, such as tenderloin or rib roast.  Yields about 1 cup.

• ¼ cup ground allspice
• ¼ cup brown sugar
• ¼ cup onion powder
• 2 tablespoons salt
• 2 teaspoons ground nutmeg
• 2 teaspoons ground cinnamon
• 2 teaspoons dried thyme

Mix spices thoroughly in a bowl.  Store covered in a cool, dark pantry.

PASTES are a wet version of a rub - a combination of spices bound together by a liquid or fat.  They add both flavor and moisture and work best on lean meats or delicate fish or seafood.  Pastes should be thick enough to adhere to food but thin enough to smear, and, like rubs, massage them into every surface and then refrigerate to let the flavors soak in.  Pastes with fresh herbs lose their potency after a few days, but others can keep for several weeks when refrigerated.

Thunder Paste
Superb on chicken and shrimp. 

• 1 small onion, chunked
• 1/3 cup orange juice
• 2 tablespoons peanut oil
• 2 teaspoons ground anise seeds
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 teaspoon salt
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon

Combine the paste ingredients in a food processor or blender and process until the onion is finely chopped and a thick puree forms.  Refrigerate the paste, covered, for up to 2 weeks.

MARINADES are a combination of acid, oil and spices used to bathe food before cooking.  They are a great way to complement and enrich the food’s natural flavor.  Marinate right before cooking and do not reuse with other raw foods.  If you plan on using a leftover marinade to mop or baste, or as part of a sauce, boil it first to kill any harmful bacteria.  Aluminum can react with acids, so marinate your food in glass, stainless steel or plastic.  Two cups of marinade will flavor about 2 lbs of meat.

Red-Eye Marinade
Great for pork or beef.  Makes about 3 cups.

• 2 cups strong brewed coffee
• 1 medium onion, chunked
• ½ cup cider vinegar
• ¼ cup dark unsulphured molasses

Blend all ingredients in the blender.  The marinade is best the day it is made.

Reference:
Jamison, Cheryl Alters, and Bill Jamison.  Smoke and Spice Cooking with Smoke, the Real Way to Barbecue on Your Charcoal Grill, Water Smoker, or Wood Burning Pit.  Boston: The Harvard Common Press, 1994.

These simple summertime salad favorites make great additions to any graduation party, bridal shower or just because gathering with family or friends.  Our mayonnaise-free French Countryside Potato Salad and cool, refreshing Watermelon Salad make the perfect choice for any vegans on your guest list.  Both are easy to make and very delicious – so enjoy!  

French Countryside Potato Salad

• 1.5 pounds Yukon Gold Potatoes, unpeeled, scrubbed, cut into cubes or slices
• 2 leeks (white part only), split lengthwise and thinly sliced
• 1 red pepper, roasted and diced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh tarragon, chopped
• 1/4 cup chopped scallions
• 1 tablespoon capers
• 1/4 teaspoon ground black pepper
• 1/8 cup champagne or red wine vinegar
• 1/4 cup extra virgin olive oil
• 2 tablespoon Dijon mustard
• 1 teaspoon salt

In a pot with a steamer insert, steam potatoes until tender, about 15 minutes.  Remove from heat and let cool.  In a pot of boiling water, blanch leeks for 30 seconds or until tender.  Rinse in cold water and drain.  In a large bowl, combine potatoes, leeks, red pepper, thyme, tarragon, scallion, capers and black pepper.  In a small bowl, whisk together champagne vinegar, olive oil, mustard and salt; add to potato mixture and mix thoroughly.  Best when served at room temperature.

Yields: 6 servings

Watermelon Salad

• 2 cups watermelon, cut into ½ x ½-inch cubes
• 1 cup cucumbers, peeled, halved lengthwise and cut into ½-inch pieces
• 1 cup yellow cherry or teardrop tomatoes
• ¼ cup pine nuts, toasted
• ¼ cup cilantro leaves
• ¼ cup rice wine vinegar
• 3 tablespoons water
• 4 tablespoons sugar

Put first 5 ingredients in a decorative serving bowl.  Whisk rice wine vinegar, water and sugar together; add to salad and toss to coat. 

Yields: 4 servings

So, you want to throw a small party and need a little guidance.  We understand.  There are a lot of components to planning a party –when, where, how many and, more importantly, what am I going to serve!  So before you pick up the phone to call your favorite caterer, here are a few tips to help get you organized.

• Choose a Party Type/Theme
  The type of party has a big impact on the food you’ll serve.  Working within a theme is a good way to match food and décor for your party.  For example, a grill party might work best for your favorite graduate.  Dinner parties are a great way to celebrate milestone birthdays, and elegant brunches work well for communions or bridal and baby showers.  A cocktail party with to-die-for hors d’oeuvres is a wonderful excuse to enjoy time with your friends. 
• Location. Location. Location.
  Whether in your backyard, a nearby park or your own favorite spot, location plays a key role in determining your party’s needs.  Take a good look at the space and determine if you need to rent tables, chairs, china, glassware, linens and/or a tent.  Is there enough space for all of your guests?  If you’re not sure, ask your sales consultant to visit the site so that he/she can determine the best possible scenario for your party.
• Know Your Guests
  We say this all the time when talking about event planning – know your guests and their needs. It’s much easier to do this when planning small parties versus a 200-person wedding, so let them know you care by factoring in their special dietary or food allergy requirements.
• Do You Need Waitstaff?
  A staffed event can free up time for you to relax and mingle with your guests.  Consider having wait staff pass your hors d’oeuvres or serve your plated dinner.  You can even have a chef on-hand to cook your burgers and steaks to perfection or a bartender to keep your guests refreshed with a tasty beverage.

A party’s success depends on the amount of thought that you put into it, so the better prepared you are, the better results you’ll receive when working with your event coordinator.  Together you can create a great party with lasting memories.

Chef Desy joined Pepper’s Catering in 2007 and has been a professional chef for more than 10 years.  He is a graduate of Johnson & Wales University and a vital member of the Pepper’s culinary team, providing a level of culinary expertise, professionalism and work ethic that is surpassed by few. 

When did you decide you wanted to be a chef?
I worked for a meat company during my college years and quickly discovered the many opportunities the food industry offered.  I’ve always had a passion for food so the decision to switch was an easy one.  It took me a while to see the path, but my grandmother knew I would be a chef the first time I helped her in the kitchen.

Where and when did your career in food begin?
I started my culinary career as a banquet cook in 1998.

What influences your cooking style?
Seasonal and local ingredients are my biggest influences.  Right now I’m focused on Asian influences.

What was most spectacular meal you’ve ever had?
I was fortunate to enjoy Omakase (an 8-course tasting menu) at Morimoto in Philadelphia.  The flavors of each dish were extremely clean and subtle but very complex. The service was flawless and left you wanting for nothing.  The whole experience allowed me to enjoy the essence of Chef Morimoto’s cuisine.

Do you have a favorite culinary destination?
I like restaurants with variety so I’m always on the lookout for some place new.  Not Your Average Joe’s has been a long-time favorite.  Its casual atmosphere, diverse menu and consistent quality keep me coming back for more.

What is your best cooking tip for the home enthusiast?
Keep it simple and let the food speak for itself.  Recipes are a guideline (unless you’re baking) so I always add an extra ingredient or two to make the recipe my own.

What is your beverage of choice?
Beer, though I’ve been enjoying a variety of wines lately.

If you didn’t become a chef, what would you be?
Psychology was my major before changing career paths.  I would probably go back to that field in some capacity.

What are your favorite culinary weapons in the kitchen?
My most powerful tool is my mind.  It’s responsible for my creativity, food knowledge, attention to detail and organization skills, all of which are extremely important fundamentals of a chef.

What is the most unusual thing you’ve eaten?
Bizarre foods are not my thing, but I enjoy discovering unusual combinations like banana in bacon or curried blueberries and pineapple in egg salad.  The most unusual meal presented to me was squid ink pasta with lobster and a Srirachi cream sauce garnished with bonito flakes.  The bonito flakes were “pulsating” making the dish look alive!  A common reaction but weird nonetheless – and yes, I ate every bite!

The Importance of a Wedding Tasting

Juggling all of the details involved with wedding planning can be difficult, to say the least, but one thing you should definitely make time for is a food tasting.  A wedding tasting is about the food, yes, but it’s also about building a comfortable relationship with your caterer.   

Wedding tastings are offered either in a group setting or private.  A formal “one-on-one” wedding tasting allows you to request specific foods versus tasting a choice of the most popular items offered which is typical for a group tastings. Group tastings can be more lively and provide the opportunities to meet other couples in a relaxed setting. Whether you go for the group tasting or private they both allow an opportunity to meet with the chef who can answer menu questions and/or provide recommendations to suit your needs.  Your event coordinator will also use this time to go over other important details with you, such as color schemes, linen and china choices, florals, and timeline execution to name a few.

Keep in mind that wedding tastings, whether formal or group, are usually scheduled after you’ve booked with a caterer/venue and your menu has already been established.   Tastings can be very labor intensive, not to mention the cost of food, so you will usually encounter a reasonable per person fee.  But don’t let that discourage you from scheduling a wedding tasting.  Food usually consumes the biggest percentage of your wedding budget.  Having peace of mind that you’re going to receive the freshest and most flavorful fare far outweighs the tasting fee.  Your wedding day is important, so you want to be confident that the food you are providing for your guests is top notch and memorable. 

Helpful Tips for a Successful Tasting Event

• Get the Details.  Not all tastings are free, so make sure to inquire about a cost when making an appointment.  Consider the needs of your guests – do any of them have special dietary needs or food allergies?    
• Come prepared.  Bring a copy of your menu and other important details for discussion.  The more information you have available to you, the better you can make of your time.
• Bring your fiancé along.  It’s your tastes that really matter so, if at all possible, you should both be part of the decision-making process.  It’s not uncommon to bring parents or future in-laws too, but be careful; sometimes too many opinions can make the decision-making process more difficult.
• Take notes.  Taking notes will help refresh your memory when it comes time to make a final decision.  How does the food taste? How was it presented?  What did you like?  What didn’t work?   Note any suggestions/recommendations and maybe take some photos for reference.
• Provide feedback.  Feedback is critical to the success of your menu so don’t be afraid to speak up.  Great chefs are ready and willing to challenge the taste buds if you’re looking for bolder flavors or creative combinations.  Food allergies, dietary needs, religious or ethnic requirements are also important when creating the right menu.
• Be flexible.  Seasonal or specialty items may not always be available or fit into your budget.  Your event coordinator and/or chef can provide you with creative ideas and suggestions to design a menu that is both exciting and cost-effective.
  
  Photo Credit (Cupcake): Deborah Zoe Photography 

Lovage has been a long-time favorite at Pepper’s.  This hardy and versatile herb lends beauty to our garden beds and great flavor to some of our dishes.  A member of the parsley family, lovage has celery-like characteristics that make it the perfect enhancement to soups, sauces, and marinades.  It works very well with other vegetables too - add it to your favorite potato dish or rub your salad bowl with some fresh lovage leaves for an aromatic and flavorful starter.  Better yet, its hollow stems make the perfect straw in a zesty Bloody Mary!

Parmesan Risotto with Lovage

• 3.5 cups low-sodium chicken stock
• 4 tablespoons unsalted butter
• 1 medium onion, finely diced
• Salt to taste
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 cup Parmesan cheese, finely grated
• Ground black pepper
• 3 tablespoons chopped lovage leaves

In a medium saucepan over medium heat, bring chicken stock and 3 cups water to a simmer.  Reduce heat to low to keep the broth warm.

Melt the butter in a 4-quart saucepan over medium heat.  Add the onion and ½ teaspoon salt, stirring occasionally until the onion is very soft and translucent, about 9 minutes.  Add the rice, stirring frequently until the kernel edges are transparent, about 4 minutes.  Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about 2 minutes.  Add 3 cups warm stock and simmer, stirring occasionally until the liquid is absorbed and the bottom of the pan is dry, about 10-12 minutes.

Add more stock (½ cup at a time) as need to keep the pan bottom from drying out, every 3-4 minutes; stirring frequently until the grains of rice are cooked through but still somewhat firm in the center.  Stir in Parmesan cheese, lovage and season with salt and pepper to taste - serve immediately in warmed shallow bowls.

Serves 6