Newsletter from Hugh Groman Catering and Greenleaf Platters

Hugh Groman Catering and Greenleaf Platters
June 2009 Newsletter

www.hughgromancatering.com

"From the beginning, I knew we had it right in deciding to work with you. Just absolutely dreamy! You have incredible taste...your staff, presentation, and menu could not have been more perfect."

We donate 1% of our revenue to the Alameda County Food Bank

THANK YOU

We wanted to express our appreciation to those of you who have positively reviewed us on local websites such as YELP and the Berkeley Parents Network. These local sites are crucial to our success, and we notice an increase in business when you add a review.
THANK YOU SO MUCH!

Staff Spotlight
Asher Stern

We are happy to feature Asher Stern in this month's staff spotlight.

We appreciate Asher for his sweet personality, his excellent cooking skills and his "can do" attitude.

After growing up in Southern California and going to college in the Bay Area, Asher moved to Montreal where he began his cooking career.

While living and working in Montreal for three years, Asher knew he'd someday return to the Bay Area. Since that return he has been enjoying the area's diversity of viewpoints, perfect weather and exceptional food.

Asher enjoys riding his bicycle, running, playing the piano and telling stories of freezing Canadian winters. "Nobody should have to live in -40c weather, ever!"

Asher says he's been pleasantly surprised by how helpful, friendly and without ego the kitchen staff is at HGC. "I felt at home the minute I walked into the kitchen, and I look forward to every shift I have at HGC, even the real early ones".

Questions or comments?
E-mail us at nina@hughgromancatering.com
or call 510-647-5165.

Message from Hugh

I am lucky enough to hear most of the positive feedback we get from clients. When people tell me the food was wonderful, I say "Thank you. I am so glad you were pleased!" Which is true. But what I really should say is that David G., Teresa, Judah, David S., Lindsay, Nicole, Asher, Brooke (and others) are REALLY responsible for making all of that happen. And when people say, your staff is so professional and wonderful, I say, "Thank you! I love them too!" But I should also point out that Michael does an amazing job of staffing our events and making sure that we have the right mix of wonderful people who know where to go and when. And when people say, we love your newsletter, I say "Thank you! I'm so glad you like it." But I should really be giving credit to Nina, who makes it happen and who firmly yet gently reminds me that I need to write my parts of the newsletter or it will never get done! There are many other people who contribute to what we do, and who help make it happen. Because otherwise it would never get done, and I would never sleep!

I want to also thank Cheryl Koehler for writing a wonderful article about us in the summer edition of Edible East Bay, which is a wonderful new publication promoting great local food with an ecological consciousness. You can see the article by clicking here.

And finally, watch out for our next appearance on View from the Bay in July, where I'll be giving tips on how to pick fresh produce. Don't worry, we'll remind you. :)

Have a GREAT summer!
Sincerely,
Hugh

Featured Recipe - Spring Quinoa Salad (Serves 12)

* 1/2 lb. quinoa
* 1 can artichoke bottoms -- sliced thin.

* 1/2 lb. sugar snap peas -- trimmed and blanched for 1 minute in very salty water then dropped into ice cold water to stop the cooking.

* 1/2 lb. red onion -- diced large, roasted at 425° with olive oil, salt and pepper until caramelized.
* 1/2 lb. red bell pepper -- quartered, trimmed, sliced into 3/4" slices and roasted at 425° with olive oil, salt and pepper.
* 1/2 lb. radicchio -- sliced into 1/2" slices and roasted at 425° with olive oil, salt and pepper.
* lemon juice -- to taste, be generous.
* olive oil -- to taste.
* salt and pepper -- to taste.
* 1 bunch chives -- sliced thin.
* 1/8 bunch Italian parsley -- washed, picked and chopped.

1) Up to one day ahead: Cook quinoa in boiling salted water to al dente. Drain, let cool and fluff.
2) Prep all vegetables as instructed.
3) Day of your party: Prep herbs and lemon juice, and combine all ingredients.
4) Adjust lemon, olive oil, salt and pepper to taste.

For conversions between weight and measure, click here.

Quick Tip - Adding sparkle and energy to your party at home

Here are two EASY ways to make your parties at home wonderful and comfortable for your guests. First of all, candles!!! It sounds like a cliché and may be obvious, but light some candles before your guests arrive. It makes a big difference in setting the mood. And secondly, have music playing before the first guests arrive. People are often nervous upon arrival, and fun background music puts them at ease and sets the tone for the party. Walking into a quiet party can be a little bit scary!

Environmental Focus

The packaging for our new bag lunches has been selected to minimize waste and avoid the use of plastic altogether. Everything we use for the lunches is biodegradable and can go into the compost in counties that have compost pick up programs. If your county doesn't yet have this service, make a fuss! It moves about 90% of waste out of landfills and back into the earth. Contact the waste management department in your county and give them hell. :)

2 Bag Lunches By Greenleaf Platters Served At A Sustainability Conference
Bag Lunch #1 Coconut curry chicken salad with toasted almonds, golden raisins, Napa cabbage and fresh mint Salad of poached shrimp, white beans, roasted fennel, baby arugula, lemon and olive oil Baguette sandwich of fresh mozzarella, roasted red peppers and basil pesto Organic fresh apple Homemade chocolate truffles with ancho chili, cinnamon and sea salt Bag Lunch #2 Mini baguette sandwich with roasted portobello mushrooms, fontina, baby arugula, red onion and a basil pesto aioli Mini baguette sandwich with fresh goat cheese, roasted red peppers, roasted garlic and olive tapenade Salad of lentils and white beans with sundried tomatoes, organic carrots, scallions, lemon and olive oil Organic fresh banana Perfect chocolate chip pecan cookie

Hugh Groman Catering

Hugh Groman Catering is a full service boutique catering company providing the highest quality food and party planning services for events up to 1000 guests. Our customers want delicious, interesting food, served with warmth in a simple, elegant style, and they want us to make it all easy for them.

Greenleaf Platters

At greenleafplatters.com we provide party platters unlike any others you may have had in the past. We offer the same quality food you've come to expect from Hugh Groman Catering, served on elegant white porcelain platters, delivered and set up at your event. This service is for those who don't need staff party planning services, but want to impress their guests with exceptional food.