What a year we had in 2009.  I have not had the chance to blog - we were to busy in the last quarter - for which we are eminently grateful.  January is turning out to be rather busy too, but I do plan to blog about a few interesting things we did in the last quarter of 2009. 

December is upon us - perhaps a bit more quickly than anticipated!  It is time once again to plan your December Catering - Year End Employee Appreciation Lucheons, or, perhaps, time for you to thank your clients for their business this past year.  Whatever your December Catering needs, we at Cape Creations Catering are ready to assist you.   

We have created some wonderful Menus this year.  We have taken the current economic climate into account - even though things are on the upturn, we wanted to give you options. 

Our menus have side dish choices, price point options and of course, service options.  We go from complete drop off catering to full service catering.  Of course, our regular menus are always availbable. 

December is such a busy time - let us help you take care of your December Catering needs.

We look forward to seeing you!

Last night was another huge success for America's Second Harvest and their Chef's Table Auction. 

Local Chef's get together and put on a delicious evening.  We start with a Cocktail and Hors d'oeuvre hour with 6 participating Chefs.  Guests are then seated for a 4 course dinner.  A different Chef (and sometimes a team of two Chefs) prepare each course.  At the end of the evening the participating Chefs auction off their services.  Auction items range from private dinner parties for 12 to cocktail parties for 40.

It is such a great collaboration of Chefs.  Now Chefs have a reputation for having large egos, but let me say, that at this event no egos are apparant.  We all work together, plating up, making sure that someone elses food goes out looking the way they planned. 

The money raised (a final figure is not yet available) goes to the Kids Cafes operated by Second Harvest.  Kids Cafes are set up in needy areas to provide the children with a hearty meal.  Help with homework is also provided.  Occasionally special programs are also provided.

For this years Telfair Ball, we donated a dinner for 12 paired with wines selected by the Savannah Sommelier, Kevin Smith.  Last night we catered the dinner, and what fun we had.

The client selected to host the dinner in their home downtown - a fabulous old Savannah home.  When we met a few months ago to select the menu, I made the recommendation to do a dinner of 'small plates'.  This would enable us to serve a greater variety of foods in smaller portions.  We started with a Cucumber Crab Soup which is surprisingly light.  We had a vegetarian guest at the table, so served the soup minus the crab.

The fish course was so delicious!  Chilean Seabass dusted with Smoked Paprika on a bed of sauteed Baby Spinach with a Lemon Butter Sauce.  The fish was so moist, and the Smoked Paprika and Lemon Butter sauce played off one another beautifully.  For the vegetarian we served all of the above but substituted Cauliflower Puree for the fish.

An Apple Thyme sorbet cleared the palate for the Braised Kobe Beef Ribs (boneless of course) served  over Polenta with Roast Root Vegetables.  Yummy comfort food taken to the next level.  The vegetarian received the same basics, with a Smoked Paprika seared Tofu and brown butter in place of the Kobe.

We served a salad (field greens tossed with Citrus Vinaigrette) after the main course - in the European style of dining.  A cheese course followed - just a small tasting of four cheeses.  A sharp Vermont Cheddar with Savannah Bee Honeycomb, an Etorki Sheep's milk cheese from the French Pyrenees, a Blue Brie, and to round it out, a Baked Brie with Merlot Gelee and Almonds in Phyllo.

Dessert - the client requested a butter pastry tart with some sort of fruit.  Ruby made the most melt-in-your-mouth butter tarlets.  She filled it with Creme Patissiere and topped it with roast Pears (she brushed them with a lovely Maple Syrup white wine sauce).  Individual desserts that were just enough.

We finished the evening off with our famous Fools Gold Amarula Truffles (which won Best Dessert at the Chocholic Frolic a few years back), and Decaf Coffee.

The guests enjoyed themselves and so did we!

It is rather hard to believe we are at the end of August already!  It has been a fairly slow month - as usual it has been hot and humid in Savannah.  We catered a few weddings, private parties and corporate events, and took a short vacation.

Whilst on vacation in Vancouver, Canada I ate the most delicious fish.  Farm raised salmon just cannot compare with wild salmon.  The Halibut I ate was also just delicious - grilled is how I prefer it.  One does have to ask - was my dining enjoyment enhanced by the fact we were eating in an outdoor restaurant with spectacular views and family not seen in ages?  Probably.

Of course I had to cook a Little for my family and friends - chefs always seem to have a busmans holiday!  I chose a whole salmon to cook on the braai - there were a majority of South Africans on hand so we tended to cook like we do at home.  (A braai is a barbie for the Aussies, a cookout for the Americans).  The salmon had been gutted and beheaded.  I rubbed it with olive oil, salt and pepper, and sprinkled it with white wine.  I stuffed the cavity with sliced lemons and dill, wrapped it in aluminium foil and set it on the grill.  Low heat - about 250F and in about 45 minutes it was ready to go.  I Served the salmon along with skewers of grilled shrimp - we ate it all up!

I am so disappointed that I shall not be able to participate in the US Navy's Adopt-A-Ship program this year.  I have always attempted to go in August as it is our slowest month.  This year has not been that slow! 

My Mum arrived in the beginning of August for a 3 month vacation which has been long awaited.  We went up to Vancouver for 10 days and now August is over! 

I think I am going to try to arrange something in January of 2010.  Hopefully somewhere warm as my trip to Norfolk two years ago in February - well let me just say that I am still trying to get warm!!!

This is such a fantastic program - for those who are not familiar with it, Adopt-A-Ship is a program run by the Navy which puts professional culinarians on board US Navy ships (or at other Naval Facilities) to provide continuing education for the Cook Specialists.  I love the program as it provides a way for me to give back to this great country.  And to partially fulfill a missed dream - I always wanted to join the Navy.

Wow!  I cannot believe it is almost a month since I last blogged!  Thankfully we have been rather busy - to say the least. 

Last night we catered the CVB's Palate to Palette Gallery Hop, and hop WE did!  A total of seven galleries participated and we catered food at all of them.  The CVB gave me carte-blanche on the food which is always so much fun.  We made just under 4000 hors d'oeuvres - talk about a fun undertaking! 

Most of the items were from our regular menu, but we did throw out a few others - for example our Forbidden City Crabcakes with Chili Dipping Sauce.  Savannah is  famous for its crabcakes and our regular crabcakes are extremely popular.  However I a came across this recipe for an Asian styled crabcake and really fell in love with it.  So we served it at the Pei Ling Gallery and it received rave reviews.

We also served our Mini Sliders with Chow Chow.  They were yummy and looked so cute on the butlering trays.  Another popular item was the BBQ Pork and Collard Green Eggrolls (someone said we should call them 'Soul' Rolls!). 

We butlered all the hors d'oeuvres and desserts - it is one of my favourite styles of service and worked wonderfully.  Guests did not have to contend with a plate and a drink at the same time.  I think the galleries liked it as well because we did not take up floor space with a table and it was cleaner.

I think the evening was a success - the galleries were buzzing with guests who seemed to be having a fabulous time!  See y'all at next years Palate to Palette Gallery Hop!

Summer has arrived early and hot in Savannah Georgia!  Last weekend, June 20,2009 we catered a fabulous wedding at the Davenport House Museum.  I was concerned about the heat and the fact that we were outside with all the food - the temp was to be 98F with a heat index of 105F!   However, Marianne McBay of Wed Accompli, arranged lots of fans for the garden. 

At the last minute the Museum allowed us to utelize a new space for the food.  They, with the help of SCAD, have been renovating an old pharmacy.  It is located right across the alley.  It is a lovely space and we were so happy to be able to have the food inside!  It also gave the guests a respite from the heat.  I had been worried they would be too hot to eat and we had delicious fare - shrimp and grits (with chorizo as an additional option), a pasta station, carved loin of pork, various fabulous cold spreads and dips, and our delicious reuben eggrolls. 

The bride and groom had wisely chosen cupcakes instead of a wedding cake - which is a popular trend right now.  Two Cakes made the cupcakes so you know they were delicious!  Great choice given the heat of the day.  The garden looked beautiful with hanging candles, lanterns and wonderful flower arrangements by A to Zinnias - they looked very rustic.

Guests brought their own drinks in coolers - a great way for the bride and groom to maximize their dollars.  Marianne created alphabetically arranged cooler parking stations - it looked fun and organised. 

Despite Savannah experiencing its first heat wave of the summer, it was a great wedding reception.  When we left the guests were dancing and having a ball!

Tim Rutherford of savannahfoodie.com and I participated in the 'Battle of the Tenderloins' on Saturday May 16, 2009 to help rededicate the Ronald McDonald House.

Approximately 75 supporters and volunteers attended the event, held at the Ronald McDonald House on the grounds of Memorial Hospital.  The open house marked the completion of a full house makeover and honured donors who sponsored the makover.  Additional support for the house comes from operators who own over 40 McDonald's in Coastal Georgia. 

Additional support comes from volunteers - from church groups to businesses, who volunteer to provide and cook dinner for the residents of the House.  The facility has 10 rooms to accomodate families of children who are undergoing treatment at the hospital.  I toured the rooms and they are lovely. 

Tim prepared a Rosemary Roasted Pork Tenderloin marinaded in Apple Juice and Dijon Mustard, served with an Apple Mint Relish.  I prepared a Blackened Beef Tenderloin served on a Sourdough Crostini with Spicy Mayo and Corn Relish.  A tie was declared - so perhaps Tim and I shall have to have another sort of cooking throwdown!

On Saturday May 2, 2009 we catered dinner for Ron Hatcher, the winner of our Website 'Win A Dinner for Six'.  He and his partner live in a charming house in Ardsley Park.  I met with Ron a few weeks ago to plan the menu and we came up with what I thought was a delicious 8 course feast!

Guests started off with cocktails around the pool - the weather was fab, not a bug in sight.  Ron is partial to olives, so I marinated some for him - a wonderful citrus herb marinade.  We served our famous Pecan Cheddar Dollars (our take on the proverbial Savannah Cheese Straw).  Of course our Gourmet Nuts made an appearance.

Ron and Gary gave me carte-blanche for the table settings.  I had so much fun.  I rented silverware and linens from Classic Party Rentals.  I had plexi-glass chargers made and put fresh rose petals underneath them.  Madame Chrysanthemum did the flowers - Michelle is so talented.  I told her I wanted something long and low, minimalist in style, and fairly modern.  She did not disappoint!

Our menu was as follows: 

Cucumber Crab Soup Perfumed with Dill.

Lobster in Syrah Reduction with Aromatic Grits.  I must admit that I pinched this one from the fabulous cookbook 'The Elements of Taste' by Grey Kuntz and Peter Kaminsky.  It is one of my favourite lobster preperations.

Lemon Thyme Sorbet, though Ruby added a hint of Ginger which was delicious.

Hoisin BBQ Lamb Chops with Basmati Rice and Grilled Aparagus.

We had a little salad after the entree - in the European manner.  Field Greens tossed with Fig Vinaigrette.

Ron and Gary are partial to cheese, so of course we included a cheese plate.  We served a Maytag Blue Cheese, Sharp Vermont Cheddar topped with Savannah Bee Honeycomb, Ripe Brie with Merlot Gelee, Mahon.  Crackers and grapes accompanied the plate.  We served the cheese on our Bamboo plates - in lieu of a wooden cheese board.

I had asked Ron what his favourite dessert was, and he said these were his favourite things:  Coconut, Caramel, Almonds.  No fruit or chocolate.  Ruby put her thinking cap on and came up with the most delicious dessert - perfect for a warm spring evening:

Coconut Vanilla Parfait with Candied Almond Crisps and Caramel Sauce.

We finished the evening off with our Fools Gold Chocolate Truffles (winner of the Chocoholic Frolic 3 years ago).

Now you might be asking yourself 'Who took these wonderful photos?'  Theresa Ernest of MemoriesnMore Photography worked with us that evening.  Theresa is also the founding member of the Savannah Wedding Studio of which Cape Creations is a member. 

I think the essence of the whole evening was captured by the following photo:  Good friends getting together and enjoying an elegant evening of food and wine.

May has turned out to be a busy wedding month here in Savannah.  We catered two outdoor weddings last weekend - one at a private home on Wilmington Island and the other at the Davenport House. 

Both were lovely - beautiful brides and happy guests.  It is getting a bit warmer now, so we are ending up a bit limp by the end of the day.

A happy tired chef after a long day!

I met up with Elliott from Adcote Farms at the Trustee's Garden Farmers Market a few months ago.  I try to go every Wednesday to drop off all the compost we generate and then go shopping. 

A morning seldom goes by when I do not consume 3 eggs for breakfast, together with a bowl of oatmeal.  This is a bit of a hangover from my body-building days (yup, used to work out every day in the gym and even did a competition!).  Anyhow, as you can imagine I go through a lot of eggs.  When I came across Adcote Farm eggs - well that was a happy day.  They have two kinds of chickens - white and brown!  Okay they probably have serious fowl names, but all I care about are the eggs they produce - which are delicious!  Plump, yellow yolks and firm whites.

When I heard they were having a Farm Tour and an Egg Hunt I had to go.  My assistant and Chef, Ruby, and I trecked off with her daughter.  The farm is just lovely and the chickens too cute!  They allow the chickens out of their coops each day - so they get to peck and feel the breeze ruffling their feathers.

What was just amazing is that their droppings did not smell.  They put hay on the bottom of the coop and turn it over each week and rake it out once a month.  I think these chickens have landed in the lap of luxury!  I even considered taking one home, then thought of the early morning noise and rethought that pretty quickly!

What a great weekend!  Lots of hard work, but we had such fun doing it.  I love my job - I get to meet so many different people.  We catered two weddings this weekend - lots of happy guests and beautiful brides!

One wedding was at the Morris Centre - what a great venue!  We rolled our Bamboo plates and utensils out for this one.  They looked so good, and they caused great comment amongst the guests, who were thrilled to hear that we were collecting them for the compost at the Trustee's Garden.  (one has to recycle and seperate all the garbage at the Morris Centre, which I so appreciate).

Our Blackened Striploin of Beef with Tomato Reish, Wholegrain Mustard and Mayo was a great hit.

Of course, guests thoroughly enjoyed our Low Country Shrimp and Grits Station - we also offer Sauteed Andouille Sausage just in case someone does not eat shrimp.

Now we gear up for the next round!

A few weeks ago Maria from the Trustee's Garden/Morris Centre told me that they are ready to receive compost.  Well say no more!  We immediately set up a bucket by each persons work station for compost.  Vegetable matter, egg shells, coffee or tea grinds etc.  No protein.  Well the first week I had two 5 gallon buckets of compost.  Last week I had 5!  This week I think we might break the 10 bucket barrier!

We recycle everything!  We actually have large recycling bins in the yard of our facility.  No glass so we haul that off ourselves.  As everything is seperated for recycling anyway, the composting is just another step for us. 

We haul our personal trash from home, which is actually not that much when you consider how much we pull out of it to recycle.  Why pay a garbage company for maybe 2 bags of trash a week?

I am so enjoying the Farmers Market at the Trustee's Garden.  I try to go down every Wednesday.  I am purchasing for home use of course.  We are eating a greater variety of vegetables now.  Anything that is easy to prepare.  So sorry, but after a long day on my feet, over a stove, the last thing I want to do when I get home is a repeat! 

I am totally enjoying the eggs from Adcote Farms.  The yolks are so plump!  They taste good too!  They were selling some chickens last week (not for the eating but for the laying!), and so I got to thinking of how cool it would be to have some chickens scratching around and laying eggs for me.  Then I started thinking of my neighbours having a fit over the rooster (in fact I might be after him in the early am myself!), and the fact that I would have to run around collecting eggs or face a yard full of chickens!  Oh well, I guess I shall leave all that to Elliot and just buy my eggs from him!

I met on Friday night with Ron Hatcher to discuss the dinner party he won.  Well, I am not too sure who is more excited - me or him!  The menu is starting to come together - depending upon when we have the dinner (he is corralling his guests) it might look something like this:

Chilled Soup, a fab lobster dish, lamb rack, little salad, cheese course, dessert, coffee and truffles.  I am still working through the details and Ruby has her thinking cap on about the dessert.  Ron loves caramel and Ruby said she already had ideas!  Of course we are going to make wine pairing suggestions........

Ron is being so great - he is giving me carte blance about the table.  I have some great ideas for table decorations that I have been wanting to try out! 

Last weekend I threw a party to celebrate my husband's 50th birthday.  We changed things around a bit for this party.  I replaced most of the outdoor furniture with cocktail tables and set up the bar in a different area.  I kept one seating/lounge area, which was well utelized.  However the cocktail tables kept the crowd moving. 

Of course Cape Creations catered the food.  We tried a few different things as we are wont to do.  We made different crabcakes, but decided we prefer our standard.  Made mushrooms a l'greque - so yummy that I am considering putting them on the menu.  Two groaning tables of food, but very little was left over.

The flowers were done by AtoZinnias - my studio-mates from The Savannah Wedding Studio.  Heidi and Natalie did a great job.  I had tallish, cylindrical vases for the cocktail tables - the flowers were inside the vase, very minimal.  A lavish centre piece for the dining room.  These gals went to town!  I gave them creative license (colour parameters and price were set, and height to, of course), but told them to have fun.  Well the flowers were just georgeous.  What tickled my funny bone was the roses they used - they are called amnesia!  Of course I told everyone that the roses were specially chosen for their name.

The fabulous centre piece!  Lasted for ages!

The centre pieces for the cocktail tables!  Guests raved about them!

The cake - well, my husband wanted a chocolate and red velvet cake.  Now I am not fond of red velvet cake as it is normally way to sweet.  I told him there was no way we could mix the two.  Anyhow, Carrie Briscoe from Two Cakes made the cake.  Two Cakes is also part of The Savannah Wedding Studio www.SavannahWeddingStudio.com We came up with the idea of doing a 5 in chocolate and a 0 in red velvet.  Wow!  The cake looked so good.  Now I know that Carrie's cakes are good.  But let me say that the red velvet was just to die for!  The best I have ever had.  However, having had such a good red velvet has really turned me off the other sweeter examples.

At last I have figured out how to post photos! 

CONGRATULATIONS TO RON HATCHER!

Thank you to everyone who entered our contest.  The name of the winner was scientifically drawn - I put all the names in a hat! 

I spoke with Ron last week and he did not even enter!  A friend of his entered on his behalf.  Anyhow, he was rather thrilled to win.  We are going to get together (probably after St Pats) and choose a date and a menu.  I think he is going to let us go to town - I do hope so! 

I shall keep y'all up to date on what's happening..............

Last Thursday, March 5, 2009, we had the honour of participating in the Skidaway Island Antique Art Show and Sale Preview Party.  What a lot of fun!  We served a dish created specifically for this event (when we do events like this we take the opportunity to create something new and fun).

We served a Mediterranean Chicken Roulade - we stuffed it with a chicken and thyme farce, port wine figs and toasted walnuts.  The roulade was served on a bed of citrus scented couscous and accompanies by a Marsala Sauce.  It was delic!

The tent was gorgeous.  This year it was a clear tent - open to the stars!

We finally got back into town late Monday evening.  All that snow in Atlanta shut the airport down.  No matter how we tried, we could get neither a flight nor a rental car!  We finally had to resort to getting a family member to pick us up in Atlanta - othewise I think we might still be there!!

One thing I can say about the exprerience is that everyone we encountered was so helpful and polite - and most of them had been working all day dealing with frustrated travellers.  Kudos to them all!

Thanks to everyone who entered our 'Win A Dinner For Six' contest.  The deadline for entries was February 28, 2009.  Our marketing team will be pulling the entries this week and we will announce the winner next week Monday - March 9, 2009.

Wow!!  My head is spinning!  I have been in Las Vegas since Sunday February 22 attending the Catersource Conference.  It is the biggest catering conference in the world, and sure felt like it.  Sessions every day loaded with new information about menu trends, decor, accounting (one has to make sure the business end of things is taken care of), flowers, how to take care of the guest better etc..

I am sure the menus are going to change - fresh ideas for all.

Tomorrow it is off to the Grand Canyon - though I am not going down the Canyon on a donkey!  Not this time.

Of course we are off to some restaruants and brew pubs.  One has to eat so it might as well be out on the town!

See you on the other side!

On Saturday February 7, 2009 we had the honour of catering the Imperial Sugar Memorial Service and Legacy Park Dedication.  The Memorial Service marked the one year anniversary of the tragedy at the Imperial Sugar factory in Port Wentworth Ga.

Legacy Park is very beautifully done, and the Memorial Service was lovely, though very sad.  The sense of community was so apparent.  I have read in the paper about how people came together and helped on another, and on Saturday I saw that spirit of community and family.

It was an honour to be part of such an event.  God bless all the families affected in any way whatsoever.

It is already the end of January (who can beleive time goes so fast?!), and the Superbowl is upon us.  Now, I have to admit that I do not fully understand American Football - soccer, tennis, cycling and any type of hockey are my usual favourites.  However, the Superbowl has its own special charm.  I also love the commercials and half time.

There is nothing better than to sit down with a good beer and some chickeng wings and watch the Superbowl.  They are my favourite American snack.  I came across a great recipe in an old Gourmet Magazine.  These wings are not as spicy as I prefer, but they are a great crowd pleaser.  Don't forget extra napkins for those messy fingers!

Jamaican “Jerk” Chicken Wings
Serves 4-6 people

For the Marinade:
1 ea onion chopped
2/3 cup finely chopped scallions
2 ea garlic cloves
½ tsp dried thyme, crumbled
1 ½ tsp salt
1 ½ tsp ground allspice
¼ tsp ground nutmeg
¼ tsp cinnamon
¼ cup minced pickled jalapeno pepper, or to taste
1 tsp black pepper
6 drops Tabasco, or to taste
2 Tbsp soy sauce
¼ cup vegetable oil
18 ea chicken wings (about 3 ¼ lb), wing tips cut off & reserved for another use.

In a food processor or blender puree all the marinade ingredients. In a large shallow dish, arrange the wings in one layer and pour marinade over, rubbing it in. Let the wings marinade 1 hour or, preferably, overnight.

Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan. Spoon the marinade over them, and bake wings in upper third of oven (preheated to 450F). Bake wings for 30-35 minutes, or until they are cooked through.
 

Wow, the new site is live at last.  Thanks so much to the great folk at UnitedWebWorks - they have patiently held my hand since last November.  They are not the slow ones - I am.  They gave me a launch date of end November, however we got so busy catering that I had to push it off to the New Year.  Thanks UWW - you rock!

Why the name change you might ask?  Whilst in Cape Town, South Africa last February I had a bit of an ephiphany.  I felt the new name would be more reflective of our food and how the company has grown.  It also rolls of the tongue a little easier.

It is rather chilly to say the least, though I can be grateful that I am not up North where it is really bitter.  I am a soup fan and this weather begs for a good bowl of soup.  However, why not treat oneself to a delicious chocolate soup?  Imagine curling up next to a big fire with a good book and sipping on this delicious chocolate broth.  It is a quick easy recipe and if you don't finish it all (though I cannot imagine such a scenario) it holds well in the fridge.  I use Amarula liquor - which is a South African liquor, but you can substitute your personal favourite or none at all.

The legend behind the Amarula Liquor is that the elephants eat the over-ripe berries and then get drunk.  I imagine that we humans saw this and immediately decided that the elephants had hit on a good thing.

Bon Apetit and keep warm.

Chocolate Broth
(makes 4 servings)

Ingredients:
1 cup heavy cream
8 oz bittersweet chocolate, broken up
1 cup warm water
1 tsp vanilla extract
4 ea slices all butter pound cake
3 Tbsp unsalted butter
1 Tbsp Amarula Liquor

Method:
Bring the cream to a simmer in a 2 qt pot. Remove from heat and stir in chocolate. Let the chocolate sit in the hot cream for 5 minutes and then stir the mixture until the chocolate has completely dissolved. Add the water and vanilla extract and stir until the mixture is smooth. Stir in the Amarula.

Cut the pound cake into ¼ “cubes. Melt the butter in a sauté pan and toss the cake in the butter until golden brown. Ladle the broth into bowls (or I do like it in a big mug) and sprinkle with the pound cake croutons.