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Hugh Groman Catering and Greenleaf Platters
December 2008 Newsletter 

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THANK YOU

We wanted to say THANK YOU 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.
THANKS SO MUCH!


Staff Spotlight
David Sedalnick
Cook

7 layer cookies
We are happy to feature David Sedalnick in this month's staff spotlight.

David has worked with us for several years and started full time in September, 2007.  David is a wonderful cook and an efficient worker.  We appreciate him in the kitchen for his professionalism, his excellent palette and his
dry sense of humor.

David is a graduate of the New England Culinary Institute in Montpelier Vt. He has cooked in a handful of restaurants in the Bay Area and spent much of the last 8 years catering, which he loves.

David prefers simple dishes highlighting a main ingredient without trying to be "too froo froo". David says it's the people at HGC who stand out. He finds the HGC staff to be great team
workers and says he "feels appreciated and supported", which can be rare in the cooking profession.

In addition to working in the HGC kitchen, David cooks for private clients and works as a bodyworker/ massage therapist. His hobbies include skiing, hiking, biking, and traveling.
 

Questions or comments?
E-mail us at [email protected]
or call 510-647-5165.



Message from Hugh

You haven't heard from us in a while, and I'm sorry for  that!  We've gone through an intense growth phase this 
year, and I got overwhelmed for about 6 months.  Right now we're in the process of adding a huge new refrigerator at our kitchen to accommodate the increase in volume. It is a great problem to have during these tough economic times, and I'm incredibly grateful for the referrals we've received from so many of you!  We've certainly noticed changes in what our clients are looking for, but thankfully, people still need to eat, and we've found lots of ways to work with our clients' varying budgets!

I've got two words for you:  Bag.  Lunches.  I'd like to announce that at www.greenleafplatters.com, we have a new menu page where you can order bag lunches for your next event.  The packaging is as minimal as we could make it, and it is all 100% biodegradable.  There is still a 20 lunch minimum and a $500 delivery minimum, so this service is geared towards larger events.

We want to wish everyone a happy holiday season and a Happy New Year! 

Sincerely,
Hugh
 
p.s. We are also using a new system for sending these newsletters and had to reload everyone on to our recipient list. If you do not wish to receive this in the future, please unsubscribe at the bottom of the page. We apologize if you have already done this in previous issues.


Featured Recipe - Endive with Aged Goat Cheese, Roasted Red Beets and  Toasted Walnuts (Serves 10)


7 layer cookies 4 Heads Endive
1/2 Pound Humboldt Fog Goat Cheese
1 Medium Red Beet, roasted, peeled and diced
Red Wine Vinegar, to marinate beets
Olive Oil, to roast and marinate beets
Salt and Pepper
3 Ounces Walnut Pieces, toasted and
                           rough chopped
                           1/4 Bunch Chives, sliced fine

 For conversions between weight and measure, click here.

Up to 2 days ahead:
Toast walnuts and chop fine.
Roast beets, peel, cut into thin triangles and marinate generously with vinegar, oil, salt and pepper.
To assemble:
Slice cheese (it will be crumbly and uneven).
Assemble hors d'oeuvres by slicing individual leaves off of endive head.
Add cheese, beets and walnuts and garnish with chives.
Serve cool or at room temperature.
 

Quick Tip - Beverages


If you've ever thrown a party and ended up with cases of unused drinks, you are not alone. Most people overestimate when purchasing beverages for their event.  We figure about 1/2 bottle of wine per guest, divided up between white and red wine (or rose, or sparkling wine).  In winter, people drink more red, and in summer, people drink more white.  If your crowd is a beer drinking crowd, figure about 1/2 the guests will have 2 beers each.  If you want more help with beverage quantities, feel free to call or email us.  We're happy to help!  510 647 5165.
 

Environmental Focus


We've recently become a customer of Seltzer Sisters, a local company that delivers their own delicious seltzer water in reusable bottles.  While we enjoy the taste and elegance of Pellegrino, we've decided to start phasing it out.  Importing water from Italy seems a bit wasteful at this point in the game, and this choice cuts down on the energy needed to recycle all of those glass bottles. 
 

Sample Menu - A Holiday Cocktail Party


Passed Hors D'oeuvres

Endive with a salad of lentils, baby carrot, sundried tomatoes, Italian parsley and lemon vinaigrette

Artichoke, toasted pine nuts and Parmigiano Reggiano in a flaky filo purse

Chilled lemongrass poached mussels on the half shell with red curry aioli and cucumber

Summer rolls filled with coconut curry chicken salad, toasted almonds, golden raisins,
Napa cabbage and fresh mint

Steamed pork and jicama flower dumplings with soy scallion dipping sauce

Dessert
Homemade chocolate truffles with ancho chili, cinnamon and sea salt

Tiny sour cream cupcakes with strawberry frosting


Hugh Groman Catering


hgc logo
    Hugh Groman Catering is a full service boutique catering company providing the highest quality food and service 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


gl logo  At greenleafplatters.com you can order the quality food you've come to expect from Hugh Groman Catering on elegant white porcelain platters delivered to your event. This service is for those who don't need staff or rented equipment, but don't want to do the cooking themselves.  You've never seen party platters like this!