Thursday, June 28, 2012
Friday, April 20, 2012
Join one billion people around the world who will participate-
pledge to an “act of green” or find local events in your area at
The Earth Day Network.
One green practice we love is eating locally! Did you know the average US food product travels 1,500 miles before it ever reaches our plates? We use as much local, sustainable food as possible- it supports our local farms, reduces our impact on the environment and is just plain delicious!
Just in time for the 42nd anniversary of Earth Day- ATTC has almost completed our green certification! The Green Restaurant Association has been assessing our company from top to bottom in categories of energy, water, waste, disposables, chemical & pollution reduction and sustainable food. They examine everything- light bulbs and recycled copy paper in our office, equipment and cleaners in the kitchen, linens and staff uniforms, the local flowers and herbs in the garden. Through this process we are strengthening our commitment to be environmentally responsible by saving energy and lessening waste.
Tuesday, March 13, 2012
2) Candy bar is out – popcorn bar is in!
3) Pairing is no longer just for wine and cheese, pairing beer or prosecco with food is unexpected. Non-alcoholic drinks like soda can also be used to compliment an hors d’oeuvres.
4) What’s ALWAYS in style? Champagne at the door.
5) Staff with (fake) tattoos of the food they are serving painted on their arms; or the menu is printed on the service staff’s t-shirts. The front of the shirt might say “Seared Seabass” and the back describes the dish in more detail or explains how it was created.
6) Using stick blenders to make muddled drinks live at stations- interactive and fresh!
7) Place mini drinks that pair with a menu at the end of buffet lines as a surprise. The guests reach the end of the line and receive a mini cocktail as an added WOW! For example- mini black and tans paired with a station serving an upscale shepards pie.
8) His and Hers cocktail stations during hors d’oeuvres. He likes whiskey and she drinks vodka- why not serve a signature drink each inspired by the bride and groom’s favorites?!
9) Greet guests with flavored lemonades before your event. Basil, blueberry, mint, kiwi, lavender- the possibilities are endless…
10) Stations featuring one ingredient prepared different ways (salmon, corn, tomato). This is a great way to use an abundant ingredient that is at its peak without seeming redundant. Call it a “trio”or “taste of” station.
Thursday, February 23, 2012
Only three days left before Catersource craziness! Our team is looking forward to a week of 24-7, non-stop catering. We will be in good company; industry superstars including David Tutera, Preston Bailey and Andrew Zimmern will be speaking! Our very own Linda Sample and executive chef Shawn will be presenting as well.
See you in Vegas!
Wednesday, February 22, 2012
A great big Thank You to our two wonderful cake bakers June and Lynn!
Tuesday, February 21, 2012
Thursday, February 16, 2012
Tuesday, February 14, 2012
1 ½ Cups Sugar
1 Cup Water
1 Cup Light Corn Syrup
3 TBSP Butter
1 TSP Vanilla
1 ½ TSP Baking Soda
1 ½ Cup Almonds
1) Cook Sugar, Water & Corn Syrup to 280 degrees
2) Add Nuts & Stir. Cook to 300 degrees, Turn Off Heat
3) Stir in Butter and Vanilla
4) Stir in Baking Soda
5) Immediately Pour onto Silpat and Spread as Thin as Possible
6) Let Harden, Break Apart and Enjoy!
Tuesday, February 7, 2012
office and kitchen. I thought it would be fun to interview them in the
style of New York Magazine’s 21 questions so you can get to know them too!
How long have you been working with ATTC? For the last three years, but also for four years starting when I was 18 years old.
In one sentence, what do you do all day at your job? In one word: cook, just get the job done.
Most memorable experience since working at ATTC? Cooking 30 boxes of chicken one weekend. It was 2 days straight of roasting and barbequing 250 pounds of chicken!
Food you can’t live without? Garlic and Coffee, but not together.
What is your drink of choice? Scotch.
Favorite restaurant? My kitchen, I’m not the going out type of guy.
What would you be doing if you weren’t working here? Professional wrestler, I used to wrestle from when I was 21-24 years old.
What do you like best about working at ATTC? It’s almost like a family, we fight and then we always work things out.
Tuesday, January 31, 2012
This is GOOD news for brides and/or parents-to-be planning a wedding or bundle of joy this coming year. Regarded as the most powerful of the Chinese zodiac symbols, it is the perfect time for a wedding and people born during a dragon year are said to be brave, innovative and driven.
As with most holidays, food plays a big part in the celebration. Traditional foods have a certain significance relating to the wish for a prosperous and happy New Year. One should have lots of citrus such as tangerines, oranges and pomelo (an ancestor of the grapefruit) for wealth, luck and prosperity. Sweets will ensure a sweet life in the New Year, particularly with the Nian Gao cake. This cake made with rice flour, brown sugar and oil, and often topped with dates, white sesame seeds or nuts, symbolizes reaching new heights in the New Year (maybe we should add this to our cake week tasting menu!).
The ATTC team is hoping this Year of the Dragon lives up to its’ reputation of bringing wealth, optimism and growth!
How are YOU celebrating the Chinese New Year?