Tuesday, August 25, 2009

ATTC Featured in Special Events Magazine

We are part of a great article in the July/August edition of Special Events Magazine: Cool Dessert Ideas for Summer.

The article featured treats from frozen to fruity. Our sweets are highlighted along with confections from two other caterers - Bar Tartine in San Francisco and Grace in Los Angeles.

Check it out by going to: http://specialevents.com/caterers/cool-dessert-ideas-for-summer-special-events/

Thursday, August 6, 2009

A Note From Our Chef

Just returned from this years CaterArts: The Art of Catering Stimulus for the Senses. Held in Louisville, Kentucky and sponsored by ICA and Sullivan University, CaterArts is the only culinary symposium for catering chefs in the world.

It was a great opportunity to network and share ideas with catering chefs from around the country. We were asked to bring along our Most Valuable Kitchen Tool for one of the seminars....I brought along a photo of our kitchen team, which generated lots of conversation!

Amazing food was non-stop starting with the opening gala with a twist to dining out on "Kentucky" cuisine, prepared by an award winning chef at "Limestone" in Louisville; an old fashioned Kentucky BBQ out in the country; lunch and learn sessions put on by fellow catering chefs; ending with a closing gala dinner "Twisted Classics," with custom food and wine pairings.

Sullivan University hosted two educational classes, Pastry Made Easy, where we played with dead dough and worked with isomalt, and Charcuterie and Butchery. Both classes were hosted by very talented instructors with the help of some very enthusiastic students.

And last but not least, how can you go to Louisville, Kentucky and not take a trip to the Makers Mark distillery! We were treated to a lesson on mixology which confirmed how good kentucky bourbon can be.
Shawn Bittman
Executive Chef