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Inauguration Sensation
As millions of Americans turn their eyes to the 56th Presidential Inauguration, caterers in the nation's capitol are busy looking at something else - an impressive, and perhaps daunting, lineup of related events. From tents along the Pennsylvania Avenue parade route to star-studded galas that last into the wee hours of the morning, these caterers have their plates full!
For Ridgewells, catering the events surrounding this historic occasion is a logistical feat they've honed from experience. "We've actually catered at every inauguration since President Truman," said Principal Susan Lacz. "This year we have a variety of events, including one of the official events which Barack Obama will be attending."
 With an expected attendance of 10,000 at that event alone, Lacz also offered some insight into the impressive food quantities her team will be preparing. "We're preparing 95 gallons of guacamole, 400 pounds of crudites and we'll be serving 200,000 pieces of dessert."
Occasions Caterers is also expecting a long day with events running non-stop. "We'll definitely be busy," shared Communications Manager Danielle Shevitz. "The biggest challenge of the entire day is logistics, especially relating to security. Our trucks have to stay overnight inside the security zone, so we have to be really aware of the perishability of our food and as a result prepare food that keeps well."
Logistical plans in place, Shevitz and the Occasions team are ready. "We're excited. We've been preparing internally for a while and there's definitely an energy here right now."
Also feeling the energy is the team at Ridgewells. According to Lacz, events of this nature and scale are also a good opportunity for reflection. "We're grateful to be here in the nation's capital and grateful to have these events. Just grateful all-around."
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 And look who's cooking
INSIDE the White House
After much speculation about which celebrity chef would take a position with the Obamas, the current chef will stay in the kitchen.
Michelle Obama said, "Cristeta Comerford brings such incredible talent to the White House operation and came very highly regarded from the Bush family. Also the mom of a young daughter, I appreciate our shared perspective on the importance of healthy eating and healthy families."
Comerford, a native of the Philippines, has worked as an assistant chef in the presidential home since 1995 and was appointed to the position in August 2005 to replace chef Walter Scheib. Those that attended the NACE Experience in Philadelphia last August remember Scheib's witty tales of life inside the first kitchen!
In keeping with historic firsts in the White House, Comerford is the first woman to hold this position.
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A Healthy State
It's no secret that Barak Obama is very conscious about healthy eating habits! Annita Ellis, co-owner of Avalon, a union catering company in Alexandria, VA that has been catering events for Obama for the past 18 months, shared some observations with the New York Times.
''He's remarkably careful,'' she said. ''He doesn't like sweets that
much but fish, fish, fish, some chicken and things with spice. He will
eat hamburger occasionally. He's a very, very healthy eater, and does
like Italian food.''
Much of the food she served was usually the size of hors d'oeuvres since it was
consumed in the green room after a campaign event. Typical menu items would include:
Spicy chicken pizzette (chicken with fontina cheese, grilled onion and sweet and hot peppers)
Monkfish,
salmon, halibut and scallops on skewers
Caesar and Greek
salads were served in edible cups made of parmesan cheese
Vegetarian beggars' purses filled with wild mushrooms, artichokes
and tomato
Bits of sausage and artichokes on skewers
Bruschetta with
goat cheese, tomato and basil
Baby paninis or crostini
Scooped-out
wheels of parmigiano-reggiano filled with knobs of the cheese on one
side and olives that had been marinated in fennel and lemon and orange
peels on the other
Obama's eating habits are in stark contrast to the down-home, meat-and-potato favorites enjoyed by our past president. Will our new leader's food ideals impact the overall eating habits of our already health-conscious country? Let's stay tuned and find out!
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On the Market NOW
In each issue of Catersource magazine we bring you some of the newest products and services on the
market for caterers. NOW, we can send you special discounts or
promotional offers for these new products via email!
On
the Market NOW is a great way to be the first to find out about a
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reputable industry vendors.
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More Catersource winners
Finalists of the 2009 Catersource ACE Award were announced earlier this month in Catersource magazine.
MIDWEST
· Tasty Catering,
Elk Grove Village, IL
· Catering by Michael's, Morton Grove, IL
· Fiorella's Jack Stack Barbecue, Kansas City, MO
· Food for Thought ,
Mentor, OH
· The Pinnacle and Central Park West, Maumee, OH
SOUTH
· Exclamations Catering and Event Specialist, Greensboro, NC
· Scranton's Restaurant & Catering, Pascagoula, MS
· A Joy Wallace Catering Production, Miami, FL
· Puff'n Stuff Catering, Orlando, FL
· A VIP Grand Event, LLC, Jackson, MS
EAST
· Buffalo Road Catering dba Avanti Mansion, Blasdell, NY
· Neuman's,
New York, NY
· Different Tastes,
Chelsea, MA
· A Thyme to Cook, Inc,
North Stonington, CT
· JDK Catering, Inc.,
Camp Hill, PA
WEST
· Snuffin's Catering,
Gig Harbor, WA
· Epicurean Catering, LLC, Centennial, CO
· Waters Fine Catering,
San Diego, CA
· Creations in Catering
Honolulu, HI
· Hospitality Inc.,
San Diego, CA
INTERNATIONAL
· Culinary Capers,
Vancouver, BC Canada
· By Word of Mouth Johannesburg, South Africa
· Kriston Food & Beverage PTE LTD , Singapore
· Country Style BBQ
Martensville, SK Canada
· Bingemens
Kitchener, ON Canada
The winners will be announced at the 2009 Conference & Tradeshow next month!
 February 22-26Las Vegas Hilton & Convention Center
Hilton $129
You can still get early bird pricing for the show
Register by
January 30, 2009
If you haven't been with us for our first full year of Get Fresh, you can now catch up on back issues of the e-newsletter by visiting our archives page. Some content may be a little 'past fresh', but still worthy - enjoy!
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