Chef John and Chef Paul are getting ready to go head-to-head in the I'll Top That! battle at The Clarke Culinary Center in Milford on February 17th.  Chef John will prepare three vegetarian dishes only to be "topped" by Chef Paul with a meat or seafood item.  We put them to the test a little early so that you could have a sample of what's to come.  Stop by and route for you favorite and enjoy some delicious food too!

Vegetable Tagine

• 3 fennel bulbs, washed and cut to 5/8-inch thick
• 3  bell peppers (red, yellow, green)
• ¾ cup olive oil
• 12 pearl onions, peeled
• 6 whole garlic cloves, peeled
• 3 baby egglplant or 1 medium Eggplant, cut into thick strips (2” x ½” x ½”)
• 3 zucchini, cut into ¾-inch cubes
• 12 cherry tomatoes (medium size)
• 2 sprigs thyme
• 1 sprig savory
• 24 fava beans, preferably fresh, skinned or ½ cup shelled edamame
• Salt and pepper to taste
• Fresh cilantro leaves to garnish (1 bunch)

DIRECTIONS

Blanch fennel in boiling water, refresh in cold water and drain.  Cut the peppers into 1-1/4 inch squares.

Pour a third of the olive oil into a tagine or heavy casserole.  Add onions and sweat over a medium heat for 5 minutes (do not put earthenware tagine on an open flame, use a heat diffuser).  Add garlic and peppers and cook for 10 minutes, stirring from time to time to bring vegetables to the middle of the tagine.  Add eggplant and blanced fennel.  Add a little salt and pour another third of the oil over the vegetables.  Cover tagine or casserole and let simmer gently over medium heat for 15 minutes.

Stir gently to bring vegetable to the middle of the tagine, then add zucchini, tomatoes, thyme, savory and all but 2 tablespoons of the remaining oil.  Cover and cook for another 30-40 minutes on very low heat, or in the oven at 325 degrees, until vegetables are done to your liking.

Scatter on fava beans and cilantro leaves and serve.

I’ll TOP THAT!  STEAMED LITTLENECK CLAMS WITH GARLIC & PANCETTA

• 36 littleneck clams, cleaned & scrubed
• 4  garlic cloves, chopped
• 8 ounces pancetta, diced
• ¼ cup white wine
• Pinch of saffron
• Juice from two freshly squeezed lemons (remove seeds)

DIRECTIONS

In a straight-sided sauté pan over medium heat, slowly render the fat from the pancetta, cooking until crisp (do not burn).  Remove pancetta pieces and place on paper towel. 

Add garlic to the pan and sauté for 1 minute, then add white wine, saffron and lemon juice and stir.  Add clams and reduce heat.  Cover and steam for 8-10 minutes or until clams begin to open.  Discard any unopened clams before serving.

To serve, place clams and juice around vegetables from tagine.  Garnish with fresh cilantro leaves.

Yeilds: 6 servings

With the holiday season upon us, we find ourselves reflecting on the past year and on those who have helped us shape our business.

It is in this spirit that we say "thank you" and extend our best wishes to you and your family for a joyous Holiday Season and a Happy New Year!

To help make the most of the holidays with your family and friends, here's an easy-to-make sourdough strata recipe sure to be a hit at a party - enjoy!

Sourdough Strata with Tomatoes and Arugula

Ingredients

• 8 plum tomatoes, quartered lengthwise
• 1 tablespoon chopped fresh thyme
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 cups whole milk
• 8 large eggs
• 10 ounces fontina cheese (about 3 cups)
• 1 cup grated parmesan cheese
• 1/4 teaspoon cayenne pepper
• 1 1-pound loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
• 4 cups chopped arugula

Directions

Preheat the oven to 350 degrees. Toss tomatoes with thyme, olive oil and a 1/2 teaspoon each of salt and pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, (about 1 - 1 hour, 15 minutes). Cool completely.

Whisk milk, eggs, fontina, 3/4 cup parmesan, cayenne pepper, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and arugula; toss to coat. Pour into a 3-quart baking dish and top with the roasted tomatoes. Cover and refrigerate overnight.

The next day, preheat oven to 350 degrees. Sprinkle the strata with the remaining parmesan and bake uncovered until golden brown and almost set (about 45 minutes). Turn off oven, but keep the strata inside 10 minutes before serving.

Yields: 6 servings.

Nothing screams summer more than a good grill party and the Cognex Summer Outing was no exception.  Based in Natick, Massachusetts, Cognex is a leading provider of vision systems, vision software, vision sensors and surface inspection systems used in manufacturing.  This year’s themed summer outing was complete with great food, rides, activities, and sports from the ‘60s and ‘70s. 

From select linens and decorative food stations to far out attire for the wait staff, Peppers Catering provided a classic American BBQ for nearly 300 “Cognoids” and their families.  As always, we paid close attention to the details and worked collaboratively with Cognex and their selected vendors to enhance the tie-dyed event.   Cognex Corporate Culture & Events Manager Kimberley Vaillancourt said, “The folks at Pepper’s Catering worked so hard the day of event that I was able to relax and enjoy myself.  Our guests were very happy with the scrumptious food and everything went really well.” 

A big highlight for us was grilling the ‘60s/’70s favorite Jiffy Pop Popcorn and adding the puffed creation to the table centerpieces.  What a gas!  Of course, a hippie summer party wouldn’t be the same without some tasty Ben & Jerry’s ice cream – Imagine Whirled Peace, Berry Berry Extraordinary, Phish Food and the infamous Cherry Garcia were the perfect flavors for the day.

Peppers Catering plans many events throughout the year, but the summer grill parties are always a favorite.  Themes can add great fun to most any event, and our event designers have plenty of ideas to share.  So if you’re looking for a real happening scene – kick up your next summer grill party with a theme and hang loose!

Peace out!

WHO'S COOKING MY FOOD ANYWAY?
Wow, who would have guessed that chefs would be as popular as they are today?  Thanks to the many foods channels and food shows out there, chefs have risen to the top of the celebrity ladder.   And whether they’re famous or not, people just LOVE to ask a chef questions.  And since Pepper’s Catering is fortunate to have such a talented group of chefs, we thought we’d give you a little insight into what makes them tick. 

The series starts with our Executive Chef de Cuisine, Paul Wilson.  Chef Paul joined Pepper’s Catering three years ago and has been a professional chef for nearly 25 years.  He graduated with a hotel/restaurant management degree from Johnson & Wales University, and is an active member of the American Culinary Federation (ACF).   He currently serves as president of the Massachusetts Culinary Association, a local chapter of the ACF.  Prior to joining Pepper’s Catering, Chef Paul was the owner and executive chef of The Brass Pineapple restaurant in central MA.

WHEN AND WHERE DID YOUR CAREER IN FOOD BEGIN?
My first job was in 1977, working for my dad in our hotdog stand.  My mother also encouraged me to whip up a few dinners in the kitchen.  I wasn’t afraid to experiment and they weren’t afraid to try, so things worked out well in my house. 

WHO OR WHAT IGNITED YOUR PASSION FOR FOOD?
My father was definitely my inspiration - working with and watching him organize and prepare breakfasts, luncheons and dinners for various local community organizations when I was a kid.  He brought a lot of happiness to people with his food and through his actions, and that was something I really wanted to be a part of.

WHAT HAS GIVEN YOU THE MOST PLEASURE AS A CHEF?
Putting out the best food possible – creating new dishes and being able to discover and work with different or unique foods.

WHAT INFLUENCES YOUR COOKING STYLE?
I’ve always been drawn to French classical techniques, but I like to modify them a bit by adding a modern touch or a global influence. 

WHAT IS YOUR GREATEST FOOD WEAKNESS?
Cookies – the crunchier, the better!

WHAT IS THE MOST UNUSUAL THING YOU'VE EVER EATEN?
Rattlesnake.  It’s also something I’ll never eat again.  It was hard to get past the smell while preparing it. 

WHAT IS YOUR FAVORITE SECRET INGREDIENT?
Citrus juices, flavored vinegars and Dijon mustard - they are very versatile and flavorful enhancements that often eliminate the need for salt.

WHAT ONE RULE/VALUE DO YOU TRY TO INSTILL IN ALL OF YOUR CHEFS? 
That you’re only as good as your last meal – complacency has no place in the kitchen.  You need to stay focused and be the best that you can be.

WHAT ARE SOME OF YOUR FAVORITE FOOD & WINE PARINGS?
Asian-inspired shellfish (especially tempura-battered, crispy and spicy) with an Oregon dry Riesling or Alsatian Riesling.  Domestic lamb or game meat, like venison or buffalo, with a California zinfandel.  I also enjoy spicy Caribbean food with a “hoppy” IPA.

WHAT IS YOUR LEAST FAVORITE FOOD?
Cooked spinach.

If you ever saw the Bee Movie you would know that without bees, all would be lost.  Alright, I'm being a little dramatic, but I'm not too far off.  Bees are accountable for 80% of all insect pollination, and without them, we would see a significant decrease in the yield of fruits and vegetables.  But what most people don't know is that bees have been on the decline for a few years now.  The U.S. Department of Agriculture shows a 29% drop in beehives in 2009, following a 36% decline in 2008 and 32% in 2007.  A little scary I'd say. 

Enter Pepper's Catering owner, John Lawrence - a man who loves a challenge, especially when it's related to food.  After overhearing a couple of his fellow ski patrol buddies talking about the success of their bee hives, John was fired up and ready to go.  He did a little research and met with some people at the Worcester County Beekeepers Association, which just happens to be the oldest county beekeeping association in the U.S.  During the spring he enrolled in their "bee school" to learn the ins and outs of bees and beekeeping.  Today, Pepper's Catering is the proud owner of about 10,000 bees.

Situated along the river bank and near the Pepper's garden, where we hope they spend a lot of their time, the bees are busy setting up house and tending to the queen.  Living on a temporary diet of sugar and water, John expects the hives to thrive to about 50,000 - 60,000 bees strong over the summer.  If all goes well, we should see some honey in September.  

John is a strong believer in the local sustainable food movement, so becoming beekeepers was a no- brainer for him.   Bees travel up to 5 miles looking for food, so local Worcester County farmers will enjoy the benefits of our bees too.  There are so many uses for honey and it can last a very long time if stored properly.  In addition to using the delicious honey that our bees produce, John also plans on making lip balm with the beeswax.  I wasn't kidding when I said he loves a challenge!

For more information on bees and beekeeping, visit the Worcester County Beekeepers Association at http://www.honeybeeclub.org/

 

Without question, June is always a crazy, if not the busiest month at Pepper's Catering with graduation parties, grill parties and weddings abound.   When we sit back and think about everything that goes on here, we are always amazed that we got through it unscathed.  That's not to say that we didn't hit a few bumps along the way, but our successes definitely outweigh any bumps we may have encountered. 

Whether we're catering a wedding reception for 250 guests or an intimate dinner party for 12, every event requires a significant amount of time and effort to pull it off.  We're lucky to have a cohesive team at Pepper's Catering that believes in and stands behind our mission to provide gracious hospitality and delectable cuisine.

It starts with our sales team - the who-what-where-and-how gurus that shape your event and get the ball rolling.  Not only do they work closely with you from start to finish to create a memorable experience, but they also work with our chefs, event managers and operations staff to make sure that all the i's are dotted and t's are crossed.

Our creative chefs work to put the culinary pieces together.  They are responsible for getting the most fresh and flavorful gourmet foods to and from our kitchen and then to your table.  And if only it were that easy - handling special dietary requests, procuring specialty foods, executing on-site cooking methods and securing appropriate chef staffing also lie on the shoulders of the kitchen.   

And while the chefs are hard at work, our event managers are coordinating the finishing touches.  They worry about everything from the layout of your event, décor, and timing to the number of plates, spoons, forks and knifes needed.  They work in unison with our operations staff - counting, grouping, wrapping, packing and loading everything necessary for your event to go off without a hitch.   On the job, they're just as busy keeping the dedicated and hard-working wait staff busy and your needs fulfilled.

I certainly don't want to minimize the value of our operations staff either - they do more than just pack trucks.  They tend to the general needs of the building on a daily basis, keep the pots, pans and dishes clean and sparkling, feed the chickens, turn the compost, and tend the garden...just to name a few things.  They are a critical component to the everyday successes of Pepper's Catering.

So many details, so little time.  Honestly, I'm glad I just write the blog!   But I will say this to them - thank you.  Thank you for paying attention to the details and getting it right.  Thank you for making our clients happy.  

And more importantly thank YOU for choosing Pepper's Find Food Catering for your event...and for keeping us on our toes!

Since 1995, Pepper's Catering has been growing our own herbs and edible flowers.  It may not be a farm per se, but it does set us apart from most caterers in the Central MA area.  Not everyone has the time to grow and nurture a garden, never mind finding the space to do it.  But fresh flavors are, and always have been, important to us so we make it happen - it doesn't get any fresher and local than your own backyard. 

Pepper's Catering chefs are all active participants in the garden's success and enjoy working with the variety within.  The garden is made up of mostly herbs with some edible flowers and a few vegetables thrown into the mix.  Three varieties of basil, four varieties of peppers (of course), cilantro, parsley, curry, sage, oregano, thyme to name a few.  Mint - apple mint, chocolate mint, pineapple mint, spearmint - can't get enough mint around here.  A Pepper's favorite is lovage, a very aromatic herb with a scent and flavor similar to celery.  It's great for adding flavor and zing to dishes and the hollow stalks make for great straws in a Bloody Mary!  Edible flowers like pansies, lavender, vanilla marigolds and Egyptian onion are all used to enhance aroma, tease the palette and please the eye.  Nasturtium, a brightly colored blossom with a sweet, peppery taste works very well as a garnish but is also a great addition to salads, as a flavor additive to butter or stuffed with an herbed Boursin cheese and served as an appetizer.  Yum! Yum! Yum!

Pepper's Catering has long been committed to the purchase and consumption of local foods and buying from area farmer's whenever possible.  We take pride in growing our own garden as it reinforces our farm to table values. We hope that you enjoy the bounty as much as we do. 

Need help finding local farmers' markets, family farms, and other sources of sustainably grown local food in your area?  Visit LocalHarvest http://www.localharvest.org/ for information about organic and local food resources.      

Nasturtium Mayonnaise
8 oz serving

1 c. mayonnaise
1/4 tsp. finely minced garlic
2 tsp. coarsely chopped capers
1/3 tsp. grated lemon peel
2 tsp. chopped Nasturtium leaves

Combine all ingredients and keep chilled until ready to use.  Great on grilled fish or as a zesty sandwich spread.

This past week was quite a fun run. Monday brought us to the Worcester County Food Bank for a fundraising, Chef Table event with 11 area restaurants honoring the career of Barbara Houle, editor of the food pages at the Worcester Telegram & Gazzette for nearly 40 years. Barbara has been diligent is supporting the numerous Chef’s cooks, food producers, farmers, Food Bank and so much more through her inspired weekly columns in the T & G. She has recently stepped back a bit and will still write her Table Hopping column on Thursdays. Piccolo’s, Romaine’s, Something Sweet by Michelle, Sweet, The Castle, Coral Seafood, BaBa Sushi, Sonoma, Pepper’s Catering, Block 5 & the Niche group and the Educated Grape all went over the top with their offerings in tribute to Barbara. Ask me about Audrey Kurlan-Marcy’s creative Houly award. It was terrific.

First thing on Tuesday, fellow Pepper’s Culinarians John Wadkins and Keith Desy loaded up the van for Mass Vet’s and the first day of our month long cooking class. We started with some food trivia and cookbook giveaway to break the ice a bit and then got right in to Sanitation, Nutrition and Knife Skills. Dexter-Russell Cutlery from Southbridge graciously donated 2 dozen knives and we had the Vet’s do prep for the following day’s Omelet, Frittata 7 Strata class as well as make batch of Salsa Fresca, Guacamole and fresh lime & sea salt chips to finish the day. Great fun. Wednesday brought us back for fresh banana bread demo along with the egg dishes and by popular demand; we’ll start the upcoming week with a Hollandaise Sauce demo. It’s all been quite a bit of work but the rewards and thanks from all whom we were in front of this week was quite special and is working as a great team building with my fellow Pepper’s.

More to come as this week’s class will have the guys learning how to braise meats and Tuesdays tastes will include having the guys braise red cabbage with apples to go with the braised sauerbraten of beef.

I’m home today working diligently on my upcoming month of offering a cooking program for Mass Veterans at their shelter on Grove Street in Worcester, MA. http://www.massveterans.org/ Pepper’s has been assisting the Vet’s for over 10 years now in many capacities as we have a high regard for the team who do so much for the Vet’s and of course, for the Vet’s themselves. After speaking with a few of the leaders at the shelter, it dawned on me that these Vet’s who have served our country and have fallen on difficult times could use some assistance with learning how to be more self sufficient.

This is where all of you readers come in.

We feel that the Vet’s would greatly benefit from having copies of the fine publication, Cook’s Illustrated around to reinforce good cooking and so much more. I personally feel that this inspired magazine is the best for foodies who love to eat and cook.

If you have some back issues that you could part with, please drop them off at the shelter, attention Trevor Little the Chef at the shelter or at Pepper’s Catering in Northborough. Both addresses are easily found on a web search.

Wish us luck with our program and we’ll keep you posted on our progress.

Thank you.