Alligator Pear Catering Newsletter

March 2013

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Alligator Pear Catering 
...a refreshing taste in catering and event production.  Our professional and innovative staff utilize quality local, organic ingredients and strive to provide each client with exceptional service.

We would love to cater
your next event!

For more information about how we can help to make your occasion a one of a kind culinary experience, please contact us today!
outdoor elegance
A Wonderful Way to Spend
a Sunday With Friends!

Over Presidents' Day Weekend, Alligator Pear Catering staff teamed up with Temple Judea volunteers to feed the homeless at Hope of the Valley Rescue Mission. The fresh meal of pan seared chicken, salads, fruit & cookies was prepared at the APC Kitchen then brought to the mission where the guests were served restaurant style.


Welcome to our March newsletter.  Here you will find information about the latest events and developments within Alligator Pear Catering.  We aim to provide information that is most meaningful to you, so please share your feedback with us. Happy reading!    

This month Springtime is upon us and it offers us the perfect opportunity to connect with those we love, to celebrate the Spring holidays of Easter and Passover and to begin anew.  We wish you a season full of joy and life's simple pleasures.  

APC Launches New Website!


This month we are thrilled to announce the launching of our new website! We invite you to visit our site and share your impressions with us. We hope you'll agree that it provides a fresh and dynamic glimpse into what we do here at APC.  

Wedding Featured in Style Me Pretty


Shannon and Eric's Wedding


A romantic wedding we catered this past summer for Shannon and Eric at Saddlerock Ranch in Malibu was featured Valentine's week in Style Me Pretty.

Click here to read the article: 

Shannon & Eric's Wedding Menu included:
Slow Braised Beef Short Ribs with Caramelized Pearl Onions
and Wild Mushrooms
Grilled Halibut with Watermelon-Mango Salsa
Creamy Risotto with Sautéed Spinach with Garlic
Gourmet Macaroni and Cheese
Summer Grilled and Roasted Vegetables
Lemon Raspberry Tarts
Chocolate Ganache Cakes

Guggenheim Pool Pic

This holiday season APC had the privilege of catering a spectacular charity event for the Guggenheim Partners at The House Of Rock in Santa Monica. The event featured musical appearances by Band Camp Freddy, Mark McGrath, Chester Bennington and Billy Idol.
Thanks to Sean Twomey, 2me Studios for YourBASH! for the amazing photos!         

A Fresh Start for Your Easter Dinner
Beet salad

Roasted Beet, Avocado, and Watercress Salad


This dish features holiday colors and a variety of textures,

from crisp watercress and crunchy pecans to juicy oranges

and buttery avocados. Makes 12 servings



  • 6 large red and/or yellow beets (about 4 1/2 pounds)
  • 1/4 cup water
  • 1 1/2 teaspoons finely grated orange rind
  • 1/3 cup fresh orange juice
  • 3 tablespoons extra virgin olive oil
  • 2 1/4 tablespoons sherry vinegar
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large avocado, peeled
  • 3 bunches watercress (about 9 cups trimmed)
  • 3 cups orange sections (about 3 large navel oranges)
  • 3/4 cup vertically sliced red onion
  • 3 tablespoons chopped pecans, toasted


  1. Preheat oven to 375°.
  2. Remove root and 1 inch stem on beets; scrub with a brush. Cut beets in half; place beets in a 13 x 9-inch baking dish. Add water. Cover with foil, and bake at 375° for 1 hour or until tender. Cool; rub off skins. Cut beets into 1/2-inch slices.
  3. Combine rind and next 6 ingredients (through pepper) in a small bowl. Toss half of juice mixture with beets.
  4. Cut avocado in half lengthwise. Slice each half into 12 slices. Place watercress on a platter; top with beets, orange sections, onion, and avocado. Drizzle remaining juice mixture over salad, and top with pecans. Serve immediately.
Recipe coutesy of Cooking Light


Spice Up Your Passover Seder

chile braised short ribs 
Chile Braised Short Ribs

This braise gets its deep flavor and color from dried New Mexico chiles.
Find them in the produce section.Makes 8 servings



  • 8 dried New Mexico chiles
  • 4 garlic cloves
  • Zest and juice of 1 lemon
  • 1/4 cup olive oil
  • 5 teaspoons kosher salt
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 8 1"-thick cross-cut beef short ribs (flanken style; about 5 pounds)
  • 1 large onion, thinly sliced
  • 4 cups low-sodium chicken broth
  • 1 1/2 pounds fingerling or new potatoes
  • 4 large carrots (about 3/4 pound), peeled, cut into 2" pieces
  • 2 tablespoons tomato paste
  • 1 cup pitted green olives (such as Castelvetrano or Cerignola)
  • 1/2 cup chopped flat-leaf parsley


Toast chiles in a dry large skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from skillet; let cool. Stem chiles and halve lengthwise; discard seeds. Place in a medium bowl and add boiling water to cover. Let chiles stand until soft, about 20 minutes. Drain.

Combine chiles, garlic, lemon zest and juice, oil, salt, coriander, and cumin in a blender or food processor; purée until marinade is smooth.

Toss short ribs and onion with marinade in a shallow baking dish; cover dish and chill ribs overnight.

Preheat oven to 350°F. Transfer onion, short ribs, and marinade to a large heavy pot. Add broth. Bring to a boil on stove-top and cover pot. Transfer to oven and braise ribs for 2 hours.

Add potatoes, carrots, and tomato paste (keep meat and vegetables submerged); cover and return to oven. Continue braising until meat is fork-tender and separates easily from the bone and vegetables are soft, 50-60 minutes longer.

Transfer short ribs and vegetables to a large rimmed baking sheet. Cover baking sheet with foil. Strain cooking liquid into a large saucepan. Bring to a boil, reduce heat, and simmer, skimming fat from surface occasionally, until sauce is reduced to 4 cups, 8-10 minutes.


Recipe courtesy of Epicurious

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