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hello!
Welcome to feast's August cuisine of the month newsletter.
We couldn't let summer come to an end without exploring the warmly seasoned and colorful cuisine of the Caribbean.
Caribbean food started with just a handful of native ingredients. Originally, the Caribe, Taino and Arawak Indians feasted on a vegetarian diet including papaw, yams, guava, and cassava. Of the three tribes, the Taino were the first to introduce meat and fish into the mix. Today's Caribbean menus document the history of modern Caribbean society and all its international influences. Early Spanish settlers brought a variety of produce such as citrus, ginger, plantains, sugar cane, tamarinds and coconuts. African slaves introduced their spices, okra, salt fish, and more. After slavery was abolished, Europeans went to India and China for labor, therefore cultivating the cuisine further with some of the more popularly recognized ingredients like rice, curry, and mustard. A well constructed Caribbean menu can bring a warm, happy and care free mood to your next event, as a party should be. Fresh global cuisine is perfectly represented in the diverse recipes of the Caribbean, skillfully prepared by feast at your special gathering.
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season's best: fresh soft shell crab
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buy
During soft shell crab season (about May-late September), the best and most consistent supply of live or fresh soft shell crab from a local retailer can be found at Santa Monica Seafood. Some Asian markets with large seafood departments also have soft shell crab, both live and frozen. And, many internet retailers from New England ship the crab, but usually in a flash frozen state. The best choice is Santa Monica Seafood, and well worth the visit.
store
In cool moist packaging, like wet newspaper, covered with a zip lock bag of ice. To keep the crab alive, store at 50 degrees; any colder and the crab will die, changing it to fresh status, but still good. On the west coast your soft shell crab should last 1 or 2 days after your purchase. On the east coast it is fresher therefore will last a couple days longer.
serve
Spider sushi rolls, lightly beer battered and fried, corn dusted and fried, sauteed with lemon-caper butter, soft shell crab sandwich with tartar sauce, soft shell crab tacos, soft shell crab tempura
cook
Beer Battered Soft Shell Crab Serves 4-6
8-12 soft shell crabs, depending on size
1 cup all purpose flour
1/2 cup corn starch
1 12 ounce bottle of beer
1/2 teaspoon Old Bay seasoning
oil for frying
Combine flour, corn starch, Old Bay and mix well. Add beer until batter is light enough to coat crab but not too thick. In a large skillet, deep fryer, or pot heat oil to 375º. Dip crabs in batter and drop into oil one at a time. Fry until golden and crispy. Remove and drain on paper towels. Serve with tartar sauce, remoulade rouge, or Caribbean hot sauce.
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what's cooking   
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labor day caribbean cookout
jamaican jerk chicken with banana guava chutney
cuban pork lechon mojo
cheesy tofu stuffed chayotes
black beans + confetti rice
avocado + mango salad, lime-rice vinaigrette
molasses grilled plantains
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banana fritters with rum raisin ice cream
hors d'oeuvres soiree
grilled sweet mango chicken on sugar cane skewer
tostones with curry duck confit
black bean + corn cakes, orange-habanero shrimp diablo
crispy yam pancakes, crab + papaya salad
jamaican bakes, jerk pork + onion mojo
conch + papaya ceviche, bluecorn chips
island moonlight dinner
baby spinach salad, matchstick vegetables, pawpaw vinaigrette
rum + curry steamed mussels
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guava + papaya marinated beef tenderloin, fresh avocado salad
crispy soft shell crab, rock shrimp + lemon beurre blanc
caribbean rice + peas
roasted yucca with lime + garlic
hardwood grilled yams
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tres flans; chocolate, mango, traditional
august luncheon
slow smoked latin style pork tortas, creole barbecue sauce + roasted corn
shrimp + papaya salad, baby greens, jicama, honey lime vinaigrette
corn with okra + tomatoes
creole sweet potato salad
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fresh kiwi tartlets, key lime curd, vanilla bean chantilly cream
Our menus are created using the best, fresh seasonal ingredients. To ensure premium quality and availability, orders must be placed 24-hours in advance. Contact us for personalized menus reflecting your event theme, culinary tastes or budget. Special dietary requirements can also be creatively accommodated. |
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details...
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our favorite cocktail this month: the original cuban mojito
2 ounces Havana Club rum (Anejo Especial or Anejo Blanco)
1/2 lime, cut into 4 wedges
3 stems fresh mint
2 teaspoons fine cane sugar
4-5 ice cubes, whole or crushed (we prefer crushed)
club soda
sugar cane swizzle sticks (optional)
In the bottom of a bucket (double old fashioned) glass, combine lime wedges (squeezed), sugar, and leaves from 2 of the sprigs of mint, and muddle using a pestle, spoon, or the end of an ice cream scoop. Add the ice, then the rum, then finish with club soda to taste. Garnish with a lime wedge and the third mint stem. Serve with a sugar cane or other type of swizzle stick.
great ideas
Cigar rolling in the Caribbean goes back in time further than Columbus. A personal cigar roller, or tabaquero as they are referred to among islanders, can be a great addition to a well planned party with a true Caribbean feel. At a recent Cuban themed party, we hired a tabaquero to hand roll cigars for the guests as party favors.
feast loves...
Galerie Lakaye has been showcasing Haitian art in West Hollywood since 1990. Their unique concept, which features art in a home setting (as is the case for many dealers in the Caribbean) introduces new and seasoned buyers in a comfortable, casual atmosphere reminiscent of a private club. The gallery features two sculpture gardens and spacious Haitian art-filled rooms within a completely restored early 1900's Craftsman house; making it an ideal venue for a refined soiree or special event. We think their Haitian paper mache roosters make great centerpieces for a Caribbean buffet or dinner table. Galerie Lakaye is open by appointment only.www.galerielakaye.com
contact us
We build our business on referrals from our clients. We value our relationship with you, and appreciate the opportunity to stay in touch. Please think of us for the late summer get together on your calendar, and for your business catering needs. And, if you have a friend or colleague whom may need a caterer, please tell them about us. We can be contacted at 310-568-8600 or by email. And as always, feel free to visit our website. We look forward to hearing from you very soon. |
bon appetit!
Harvey Slater + your friends at feast
  
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