feast: fresh global cuisine   event planning
hello!

Welcome to feast's July cuisine of the month newsletter. 

 

The long afternoons and balmy evenings of July seem to enrapture and entrance us in our back yards and outdoor living spaces. Having the ability to cook outdoors, and not use your indoor kitchen, is the best part of a summer evening under the stars. That is why we have devoted July to the many methods of cooking with fire. Whether it be a grill, a pizza oven, or even a fire pit, the chefs and event planners at feast bring together all the elements for an outdoor celebration that your guest will wish would last all summer.  

season's best: fresh aubergines .
fresh aubergines

buy
Aubergines, more commonly known as eggplants, are popping up everywhere right about now. We love the beautiful selection at
the Yang Farms booth at the Sunday Melrose Place farmer's market. They offer unusual varieties like Thai green along with better known eggplants like long Japanese and smaller round Indian. When selecting your aubergine, make sure the stems are green.


store 
Aubergines can be stored room temperature for a couple of days. For longer storage, refrigerate in a plastic bag or the crisper drawer of your refrigerator. Common larger varieties will last in the refrigerator for about a week, and thin or small Asian varieties will last the same way for about five days. 



serve
Japanese eggplant robata, aubergine tapenade, Indian eggplant curry, pickled Thai eggplant, aubergine fritters, roasted eggplant burger, eggplant cannelloni...


cook
Classic Caponata   Serves 6-8  


5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice (substitute fresh tomato concasse if desired)
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/3 cup chopped fresh basil
Toasted pine nuts



Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. Saut� until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. Caponata can be made 2 days ahead and stored covered in the refrigerator.


what's cooking .
grilled country ribs  california salad  lemon tart

wood fire tapas party
grilled summer vegetable + smoked mozzarella flat bread pizza square 

roasted asparagus + cannellini bean on
fresh grilled bruschetta
garlic shrimp with saffron tomato coulis
wood oven roasted baby artichoke, warm garlic aioli dressing
hickory grilled picnic rib slider, pickled radish cole slaw
baked baby pattypan stuffed with fresh barramundi ceviche



robata fusion dinner celebration
seared tuna sashimi on sweet potato chip, wasabi crema
mini won ton cup, sesame asparagus + tofu salad
 
**
charcoal roasted robata skewers
seven spice kobe beef, japanese mustard
duck + apple sausage, pungent citrus dipping sauce
garlic miso japanese eggplant
 
heirloom pole bean salad, chelsea cucumber, arugula, cherry tomato, garlic red wine vinaigrette
green tea rice, snow peas, matchstick peppers, thai basil + scallion

**
caramelized topical fruit robata
pink ginger ice cream 



summer market fresh luncheon
hard wood grilled fillet of salmon, fresh tomato basil chutney
roasted eggplant stack, burrata, fresh herb, roasted pepper coulis

heirloom tomato, cucumber, melon + fresh mint salad
roasted garlic potato salad with fresh basil pesto
baby spinach salad, citrus segment, spanish olive, walnut oil vinaigrette

fresh lemon curd tart, vanilla creme chantilly

 

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.

details... .
fresh mango margarita  basil & dish towel place setting  tin dishes

our favorite cocktail this month: mango margarita
2 cups ice
1 cup mango pulp
4 oz. tequila
2 oz. cointreau
Lime wedges
Sugar or honey to taste
Sugar for rim of margarita glass, spread out on a bread plate for easy coating
 
In a blender, add the ice, mango pulp, tequila, triple sec, and a couple tablespoons of the sweetener. Blend on high until smooth, and taste for sweetness, adding more sweetener if desired. Squeeze a lime wedge around the rim of 2 margarita or martini glasses, and dip glasses in sugar. Pour margarita into glasses and garnish with another lime wedge.



great ideas
When entertaining outdoors it's fun to bring in elements that are outdoorsy and rustic, while showing style and creativity. Dishes made of tin make ideal service ware for an open fire themed dinner, and can be found in a variety of bright colors for summer. At a recent bbq themed rehearsal dinner, red tin dishes were used in place of traditional china, adding a fantastic splash of color to the table and setting the mood for a relaxed, intimate gathering with family and friends. 


 
feast loves... 
McCall's Meat and Fish; a chef driven meat and fish market, featuring exquisitely marbled cuts of beef, perfectly portioned fish, house made sausages and more. McCall's sources meat from traditional farms where animals are naturally and humanely raised on the best feed without the use of hormones or chemical enhancement. Their fish is wild caught or sustainably raised in the most natural environments. Their products are perfect for a meal fueled by fire. We love the way they share our belief in the importance of cooking with the best ingredients.
www.mccallsmeatandfish.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 special summer celebration 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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