NickSpace

Thanks!

2009-11-03T14:39:00.001-08:00

Thanks everyone.

It's been a pleasure working for Bella Sera and with all the great clients I've had over the years.

Looking for...

2009-09-18T11:12:00.001-07:00

I was looking through someone else's special liquor order in the back of the state store today and came across Alchemy Ginger Infused Vodka.

I've never seen this before. Has anyone else? I'm going to search for it because you can never have enough ginger flavored spirits!

More to come!

Wedding Tips

2009-09-17T12:46:00.000-07:00

Check out these great wedding tips from Jason:

http://www.getmarried.com/video/index.php?id=Bella_Sera

Absolut Rock Edition

2009-08-06T09:27:00.000-07:00

The new Absolut Vodka skin will be revealed this Monday (Aug 10th).

Those on the Absolut Collector message boards believe it to be a collector's skin like masquerade and disco.

The rumor is that the unofficial launch is September and the official release will be in December.

Check out these leaked photos!

President Obama's Beer Summit

2009-08-03T07:57:00.000-07:00

We've been saying this for years here...beer is a legitimate drink!
Too often beer is religated to a drink exclusivly thought of as a binge drinkers choice or something to just "throw down the hatch" regardless of flavor or pairing potential.

Craft beer, especially in the United States, has really done a great job elevating the whole beverage to compete with wine as a dinner pairing option as well as a drink to savor throughout the night.

The recent "beer summit" put on by President Obama is a great example of how much beer is part of our lives in the U.S. Granted, the choices of beer that those who took part in this talk were not any afficianato's choices! Still, the fact that beer was the chosen beverage...says a lot.

Local Beer expert and blogger, Douglas Derda, talks to KDKA about the "beer summit" -

Check out their blog Should I Drink That? and his BLOG.

If you want to learn more about craft beer and beer in general, check out the Craft Beer School starting September 15 at Theater Square Cabaret. Click HERE for more information and to buy a ticket. The first is hosted by Should I Drink That and the rest are taught by Tony “The Beerman” Knipling. I've worked with Tony on a number of events and I've never met someone more passionate about beer!

Thank You Cards Are The BEST!

2009-08-02T09:51:00.000-07:00

The best type of mail that I get!

Today's Wedding

2009-08-01T08:17:00.000-07:00

Today is EASILY the nicest day of the week!

To celebrate Natalie and Negley's wedding (and this sunny Pittsburgh day), we're making a Mango and Mixed Berry Mojito. It's going to be a great summer drink for everyone tonight.

Here's what they layout of the facility will look like today for the reception.

Guests arrive at 5:00pm for the ceremony (which is taking place here).
The ceremony will begin at 5:30pm followed immediately by the cocktail and hors d' oeuvre hour.

The dinner is a elegant four course sit-down dinner followed by a dessert buffet (including the traditional Pittsburgh Cookie display).

We're all looking forward to another great event at Bella Sera!

Photos from July 11th

2009-07-21T17:32:00.000-07:00

Check out these amazing shots from photographer Terry Clark:

Check out more of Terry's photos of the wedding!

July 11th Wedding

2009-07-20T17:17:00.000-07:00

Sasha & Giuseppe's Wedding on July 11th was really unique!

The evening started off with a signature introductory drink of a Bellini for all the guests.
There were multiple hors d' oeuvre stations with items like:
Jamaican Jerk Chicken with Plantain Chips
Shrimp Scampi
Breaded Calamari w/ a Spicy Orange Sauce
Mini Crab Cakes with Lemon Caper Remoulade

After the announcements, the four course meal started off with an insalata caprese salad.

One of the best features of the wedding was the wide variety of desserts!
Check out what we had:
Mini Cannoli Platter
Cheese Cakes w/ Bananas Foster and Cherries Jubilee
Chocolate Covered Strawberries
Mousse Desserts:
Strawberry Cheesecake, Mocha, and Peaches and Crème
Bite-Sized Dessert Platter:
Lemon Bars, Brownie Bites, and Strawberry Shortcake in Asian Spoons

The only way to complement such a spread was for them to add our Gourmet Cappuccino & Espresso Coffee Bar (with a GREAT assortment of cordials).

This wedding had EVERYTHING! Even a Disc Jockey who drove all the way from New York City who was singing in Italian throughout the event.

I'm going to post some amazing shots from the photographer, Terry Clark, tomorrow!
Stay tuned!

July 4th Wedding

2009-07-18T17:02:00.000-07:00

We've been really busy at Bella Sera!
19 Weddings on premise since May and MANY more to go.

Here are some pictures from our July 4th wedding. All these shots were taken by Dan Speicher.

Everyone really enjoyed the Wildberry Mojito signature drink as well as the special Red, White, and Blue Cocktails.

I wish Teressa and Kyle the very best!

Ice Capades

2009-06-27T18:48:00.000-07:00

On Adam's 14th hour of work today after 3 catering jobs, an on-premise wedding, and an on-premise class reunion...he started carving ice!

Check some of these pictures out:

The best e-mails

2009-06-26T17:44:00.000-07:00

These are always my favorite e-mails.
It's the reason we do what we do!

Mother of the Bride from 6/19/09 -

Hi Nick,
I want to let you know that I was extremely pleased with everything for the wedding. Your venue is exceptional in the attention and service you showed all of us. All the guests commented on how beautiful everything was and how fantastic the appetizers were. They were very impressed that the appetizers never ran out and the servers kept passing around the hot appetizers until it was time to sit down for dinner. I personally did not get to see much as I was busy socializing, but I know those who commented to me and they would not have said much if they were not impressed. Thank you so much for a wonderful evening. My daughter chose the best place for the wedding!!!!

Oh and by the way, my other daughter Kelly is already planning to have her reception at Bella Sera. All she needs now is a boyfriend!!

Once again, thank you for the best wedding reception my daughter could ever have had.

Sincerely,
Peggy

Pimms Cup

2009-06-22T10:44:00.001-07:00

2 Great weddings here this weekend and 3 coming up this week!

Busy, busy, Busy!

I wanted to quickly post this link for some great ideas for drinks using Pimms No. 1

http://www.nytimes.com/2009/06/21/fashion/21shake.html

Check these out...I will be!

Great Articles

2009-06-19T10:28:00.000-07:00

Here are some great beverage articles I've read that I'd like to share with you:

Craft Beer in Cans
We've used Mama's Little Yella Pils and Ten Fidy for different events here. Mama's Little Yella Pils is my favorite summer beer this year!
http://www.washingtonpost.com/wp-dyn/content/article/2009/06/16/AR2009061600881.html

Local Produce in Cocktail Recipes
I can't stress this enough when making cocktails. Buy local and buy seasonal. Just like in the kitchen.
http://www.contracostatimes.com/food-and-wine/ci_12601727?nclick_check=1&forced=true

Sangria for the Summer
We're always making Sangria here!
http://www.facebook.com/ext/share.php?sid=92553168790&h=wWiub&u=kqf7y&ref=mf

Interesting Liqueurs
St Germain is one of my all time favorite creations!
http://www.facebook.com/ext/share.php?sid=91873211903&h=Ni8cl&u=hM2eN&ref=mf

Make Your Own Sodas
Not all great drinks have alcohol in them!
http://www.mercurynews.com/recipes/ci_12546148?nclick_check=1

I hope there's something there for everyone!

Update!

2009-06-18T10:13:00.000-07:00

This is probably the longest I've gone without an update to this blog. Sorry to everyone!

What I've been doing is producing some of the best weddings we've ever had at our facility.

13 Weddings have taken place here since May 9th and each has been sooo unique!

Really, no wedding has been the same...and that's great!

I've been using Domaine de Canton and St Germain for some great signature drinks.

We've had some great passed late night snack concepts (sliders, baguette pizza bites, and many more). We've had espresso stations, flambé stations, and martini bars.

It's been so much fun and we've only just started the season!

Here are some photos from Terry Clark of last Sunday's wedding:

Check out the rest of the pictures from Terry's wedding blog here: http://terryclarkweddings.blogspot.com/

Amanda & Brad - Photos by Terry Clark

2009-05-31T18:48:00.000-07:00

Everyone NEEDS to check out these shots from last night's wedding of Amanda & Brad by Terry Clark!

Some of the best shots I've ever seen of his (which are then the best shots EVER taken here).

I echo Terry's statements about this group. Such a joy to work with and almost unbelievably good natured. Their happiness just burst out of everything they did!

Terry's Blog

Give Grappa A Chance!

2009-05-28T11:27:00.000-07:00

I just read a great article on Grappa that I think everyone who hasn't had a great first experience with Grappa should read...

http://www.washingtonpost.com/wp-dyn/content/story/2009/05/25/ST2009052502158.html

The most impressive grappa presentation I've seen is at Chef Mario Batali's Carnevino in the Palazzo. They bring out a cart with a variety of Grappa from many appellations and styles (like the 12 year old oak aged choice Jason and I enjoyed).

In short, like anything...there are good and bad Grappas. The good ones though, are really worth experiencing!

Wedding Season is in Full Force!

2009-05-24T16:51:00.001-07:00

Bella Sera's Wedding Season has really begun!
We've had four weddings on premise so far this month and two more this week.

Here are photos from the last few events. (Keep in my, I shot them with my cell phone!)

Check out this amazing dinner plate from Chef Adam from last night's meal:

(Grilled Fresh Vegetables, Roasted Garlic Mashed Potatoes, Beef Tenderloin w/ Port Wine Portobello Demi-Glace, and Chicken Saltimbocca)

Great simple and elegant centerpiece design.

Bill (the father of the Bride on our May 16th wedding) and I after the wedding at Jackson's.

Matt (Groom from our May 24th wedding) and I at Jackson's after the wedding.

Tonight's wedding...right now!

Grill'n and Swill'n '09 - 10th Anniversary of Greco's Gourmet Catering

2009-05-12T08:16:00.000-07:00

Tomorrow is the 10th Anniversary of Greco's Gourmet Catering as well as my Birthday!

What better way to celebrate then with an event!

Seats are still available for Grill'n and Swill'n 2009. I'll leave the menu teasing to Chef Adam's Blog...

As for the beers, check out what we have in store for you!

Intro beer - Mama's Little Yellow Pils, Oskar Blues brewery Lyons Colorado. This crisp golden brew is their version of the beer that made Europe famous.

Schell's Zommerfest, August Schell Brewery New Ulm Minnesota. Introduced on Memorial Weekend, 1998, and only available in the summer, Zommerfest is brewed in a 'Kölsch' style, which originates from Cologne, Germany.

Ben Gleason's White Ale, Wolaver's Organic Brewery Middlebury Vermont. An all organic Belgian style wheat (wit) ale. Brewed with raw wheat, barley, oats and spices.

Yards IPA, Yards Brewery Philadelphia PA. This India Pale Ale has a firm malt background & lots of hops. Brewed to pair with beef dishes.

St. Boisterious Heller Bock, Victory Brewing Downingtown PA. A very full bodied blond lager brewed with all German malts and hops, smooth and malty.

Cinco de Mayo Party w/ Tapas & Tequila

2009-04-29T14:23:00.000-07:00

Tuesday, May 5th - Cinco de Mayo Party w/ Tapas & TequilaDon’t miss our Cinco De Mayo party with a margarita, tequila and tapas fiesta, Corona beer and many fun Spanish and Mexican foods and drinks!

Come as you are and enjoy happy hour with great food, prizes and fun for all ages! We will be performing cooking demos and other fun activities throughout the evening...$35 per person

All over the Internet, Bella Sera by Greco's!

2009-04-23T15:46:00.000-07:00

We are taking the Internet by Storm! Bella Sera and Greco's have created strong followings on Facebook in recent weeks. Make sure to add us to your friends list.

Our new website design by team member Matt Gaydos is up and running!

Our cooking class website, Meet Me in the Kitchen, is going strong. Now with it's own Twitter page - http://twitter.com/MMITK

Make sure to check out Chef Adam's new blog:

Also, make sure to check out Jason's blog (where he has been posting pictures of his recent trip to Mississippi):

Check out all these pages for different aspects of what we're up to.

We're always busy coming up with new ways to innovate and impress our clients!

See you on the Internet!

Gordon Food Service Event

2009-04-22T13:33:00.000-07:00

We hosted a Gordon Food Service Showcase this afternoon.

Area chefs were able to learn new tricks while checking out the latest trends.

Chef Adam also had his birthday today and you can give him a Happy Birthday message on his new blog he started today.

You can also find out more information and pictures from today's event.

Table Design Ideas I Saw in Vegas

2009-04-21T13:17:00.000-07:00

Here are some great table designs we saw in Vegas!

Natural Pharmacy

2009-04-14T09:41:00.000-07:00

My mom sent this to me and I thought it was really amazing to think about...

A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... and YES, science now shows carrots greatly enhance blood flow to and function of the eyes.

A Tomato has four chambers and is red. The heart has four chambers and is red. All o f the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.

Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.

A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.

Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.

Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

And here is one for the guys. Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.

Olives assist the health and function of the ovaries

Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.

Collecting Wine

2009-04-09T10:59:00.000-07:00

Kenwood Cabernet Sauvignon Sonoma County Artist Series 2004

93 points / SLO / only 2,146 cases made

Rich and spicy, intense and concentrated, with full-bodied currant, cedar, blackberry and black licorice fruit that's impeccably balanced and well-structured, offering firm tannins and vibrant acidity. Excellent length.
—James Laube

Why Collect This Wine? Sometimes what's on the outside of the bottle can make a difference in a wine's collectibility (see: Mouton). The David Lance Goines designed "Naked Lady" label for the 1975 Kenwood Artist Series, which depicted a reclining nude, was met with great resistance in receiving label approval from the then-titled Bureau of Alcohol, Tobacco and Firearms and ultimately had to be redesigned. A three-bottle lot of the 1975 original "Naked Lady" label wine last sold in November of 2008 for $536.

The 2004 label celebrates the 30th anniversary of the series and was designed by Shepard Fairey, the artist who created the now famous Obama campaign poster. The 93 point score at a release price of $70 provides an attractive buying opportunity compared to other California Cabernets and offers perhaps another piece of wine history.

Video

2009-04-08T12:35:00.000-07:00

What do you think?

Jean-Marc XO Vodka

2009-04-07T14:04:00.000-07:00

One of the most unique vodkas I've ever tasted is Jean-Marc XO Vodka.

It's one of the smoothest and interresting vodkas I've ever tasted.

Jean-Marc XO Vodka is made from four rare varieties of French wheat. They are Ysengrain, Orvantis, Azteque, and Chargeur. Each wheat is seperated from its chaff before distillation, in order to eliminate and bitterness.

This vodka only uses pure Gensac spring water from the Cognac area, filtered naturally for centuries through Grande Champagne limestone.

To create a refined a spirit as possible, Jean-Marc XO is micro-oxygenated just after distillation, like First Growth Bordeaux wines.

This vodka is distilled 9 times!! To finish, it is charcoal-filtered through Limousin oak.

I've read many reviews with varying opinions on what to compare the finish to. I, personally, find a great sharp and quick cinnamon taste. This is one vodka to look our for if you enjoy vodka neat or vodka and water.

The Making of Meet Me In The Kitchen Video

2009-04-06T11:55:00.000-07:00

From the Observer-Reporter..

April 5th, 2009 - Observer-Reporter - MMITK

2009-04-05T11:28:00.000-07:00

Today's Observer-Reporter has a story about our cooking classes and the live webcast "Meet Me in the Kitchen".

Here's what they say...

Dine Online Local cooking class draws wide audience with Internet webcast
By Liz Rogers
lrogers@observer-reporter.com
Jason Capps is taking his cooking classes on the road - the Internet highway, that is.

The owner of Bella Sera by Greco's and Greco's Gourmet Catering in Cecil Township has launched "Meet Me in the Kitchen," a live webcast of his cooking classes.

Aside from a few glitches involving microphones, a beta test conducted last month during his Italian Wine and Cuisine class went off virtually (pun intended) without a hitch.

A production crew hustled around Bella Sera's elegant main dining room a few hours before the class began, running cables and setting lights.

Folks elsewhere who had been e-mailed the link for the test webcast, along with the menu and list of ingredients, were gathering in their kitchens, laptops at the ready, preparing to follow along in real time.

Camera Bartolotta, who is directing and producing the webcast, estimated that some 500 people would be watching, some from as far as South Korea, Wales, Alaska and California.

"If you can't come here to see, smell, taste, enjoy the wines - the whole thing - you can do it from the comfort of your own home in real time," she said.

Before taking his spot on the set, a calm and relaxed Capps noted that the classes, held since 2001, "are live without a net every time.

"We have an agenda; it's not random or disorganized," he said. "But we go off the cuff."

The key to his cooking classes, Capps said, is ensuring that all of the ingredients are available locally, and are for dishes that class participants will want to make at home.

"They need to be recipes you actually want to embark upon," he said. "People appreciate the simplicity of the recipes, or the little twists." As an example, he referred to a recent class on comfort foods in which he made macaroni and cheese, switching up the tried-and-true comfort dish a bit by adding potatoes and a little truffle oil.

While the spring cooking classes at Bella Sera end May 13 with the annual Grillin' & Swillin' event, Capps plans to host at least one webcast a month through the end of the year. Topics will vary, and will include healthy cooking, vegetarian cooking newlyweds and hosting wine dinners, to name a few.

As Capps, Bella Sera executive chef Adam Gooch and wine expert Roland Marandino embarked on their lesson in Italian cuisine, the image being streamed around the world via Internet was also being projected on the wall above the cooking set.

"This is our second best turnout," Capps told the class of about 75. "It's kind of like a world premiere."

With that, Marandino, ambassador for Cecchi and Sartori Italian wines, raised his glass aloft for a toast.

"At every Italian meal, how do you begin?" he asked. "Cin-cin (pronounced chin-chin)!" the class enthusiastically replied, toasting one another.

Capps, Gooch and Marandino moved seamlessly from course to course, revealing shortcuts - like substituting time-saving wonton wrappers for homemade pasta dough - and assorted cooking tips.

Midway through the class, a question came in via cell phone, prearranged by Bartolotta to test the ability to field calls from webcast viewers. A moderator will be on hand to determine which questions or comments to take, and also can be asked through e-mail or Twitter.

Bartolotta is not new to producing cooking shows. The former actress teamed up with chef and Pittsburgh native Vito DiSalvo to produce the cooking show "La Dolce Vita," which aired in 2004 and 2005 on WPXI and PCNC television networks.

She met Capps at an event at Bella Sera in November, and learned that he was interested in hosting his own cooking show.

"With the Web being what it is - this phenomenal animal that can do anything - I thought what about doing a live webcast of your cooking classes," she said of her conversation with Capps.

"You don't have to put one more day of work in. You don't have to buy more ingredients. People come to you. They click in, they pay a couple bucks. They log on, and they enjoy your cooking class with your gourmet chefs. And they can cook along with the gourmet chefs in their own kitchen."

It's a concept that Bartolotta says should "grow and grow and grow."
"People are getting back into the kitchen," she said. "And there's a whole generation of people who has no clue how to do anything but microwave. This speaks to a lot of people."
She referred to a group of friends in Tampa, Fla., who were e-mailed the menu, list of ingredients, tools and wine list and were going to use the beta webcast for an evening of entertainment.

"It's a nice, entertaining evening for nearly zero financial commitment," she said.

Webcast schedule
April 15 - How to Make Great Pizza and Drink Great Wine
April 29 - Sushi & Sake - Rockin' & Rollin'
May 5 - Cinco de Mayo with Tapas & Tequila
May 13 - Grillin' & Swillin' (10th anniversary celebration)

The price per webcast is $19.95, and is available as an archive for nearly two weeks after the live webcast airs. To register for the webcasts, visit http://www.MeetMeInTheKitchen.net or http://www.grecosgourmet.com/ .

Story -

http://www.observer-reporter.com/OR/Story/04-05-webcast-cooking

The newest thing!

2009-04-01T10:29:00.000-07:00

This is the future!

Tomorrow - Premire of "Meet Me in the Kitchen"

2009-03-31T08:38:00.000-07:00

Welcome to Meet Me In The Kitchen, our live cooking webcasts created just for you! The first of its kind, MMITK allows you to quickly download recipes and convenient shopping lists in advance so you can cook, learn and enjoy - from anywhere in the world - right alongside Chef Jason Capps! Enjoy interaction with us via email, twitter, IM or via Skype.

How does it work?
Register with MMITK here
Receive a confirmation email with your user name and password, along with a detailed recipe and shopping list
Meet Me In The Kitchen is custom-designed around a variety of dynamic topics, many of which were chosen by viewers like you!Join in the fun and "cook like no one’s watching"!

Upcoming Webcasts

Session 1 - Pasta Making and Perfect Risotto (live webcast April 1, 2009 at 6:15 PM EST)
Session 2 - How to Make Great Pizza and Drink Great Wine (live webcast April 15, 2009 at 6:15 PM EST)
Session 3 - Sushi and Sake - Rollin' & Rockin' (live webcast April 29, 2009 at 6:15 PM EST)

Teaser

2009-03-13T07:50:00.000-07:00

Here's a teaser for the cooking classes that will be viewable on the net:

Video Clips

2009-03-12T10:53:00.000-07:00

It's been a while since my last post!
Being in Las Vegas put me behind a little bit but I'm back now with lots of great new ideas.

Here's a video from the awards show in Vegas

(Can you spot me?)

Here's a video from the 2007 Event Solutions show event I went to called "Passionatta" -

Tonight's Show - Event Solutions Spotlight Show and ICA Catie Awards

2009-02-25T16:55:00.000-08:00

Tonight's show is going to be amazing!
Jason has been helping award winning Über-Caterer, Pauline Perry from Good Gracious! Events with tonight's menu.

The headline act is Kathy Sledge of Sister Sledge and there are many more performers.

Here's a YouTube Teaser...

100th Post - Vegas Pictures

2009-02-25T14:08:00.000-08:00

The party we went to on the first night was at the Cherry Nightclub at the Red Rock.

Planners from around the world danced the night away in 8,500 square feet of sleek club space that flowed out into a private pool area with heated cabanas. In a desert-chic atmosphere, guests sipped on specialty drinks and noshed on delicate desserts such as a caramelized banana dome, chocolate berry puff napoleon and vanilla raspberry floating island. An in-house DJ spun old favorites and new pop mixes as planners boogied alongside go-go burlesque performers jiving on mini-platforms around the club.

How did they know I love Vodka Red Bull?

On Monday we met and listened to Laura Schwartz, former White House director of events for the Clinton administration and national media personality, keynoted a high-energy Grand Opening Session.

Check out a great YouTube video about the party and the opening session!

(Can you see me in the Opening Session video...at 1:08?)

Good Intentions

2009-02-24T22:17:00.000-08:00

So I promised I'd be blogging every day out here in Vegas...

There's just too much too experience to be at a computer!
I've been using Twitter a lot, though. THAT I have time for.
All the pictures, classes, round tables, dinners, discussions...there's just so much to take in.

I really hope I have time to share some photos with everyone tomorrow.
I'm just getting out of an amazing mock wedding event and trying to figure out what to do next.

Here's one concept I want to do this year...
His and Her's wedding stations!
Do "His" food choices on one side of the facility (chicken wings, beer samples, etc.) and her's (salads, tapas, etc.) on the other side.
Why haven't we been doing this already??

More to come....

Arrived in Vegas!

2009-02-22T13:27:00.000-08:00

I'm posting from the Catersource free Internet computers. I am going to try to post photos from the show on this blog all week.

At 2:30pm I will go to my first session, Masterful Banquet Service - Basic Training for the Service Arts Professional. Following that session, at 4:30pm, I will be at a sales session.

From 5:30pm to 6:30pm, I will be at a little event called "Cocktails & Connections", a networking event. To end the first day here, I will be at the Opening Night Event until 12:00am.
Then it's 7:15am for my first session tomorrow!

For now, check out my Twitter Page for little updates throughout the day!

Wedding Reception Tip from The Perfect Wedding Guide

2009-02-21T09:10:00.000-08:00

A tip for brides I found very interresting on The Perfect Wedding Guide website is the following:
Does the wedding professional belong to a local or national industry association?

This question is directed at DJs but I think it's just as, if not more, important for Caterers.
Our answer is YES!

Our main affiliation is with the International Caterers Association, or ICA. Jason is on the Culinary Council of the ICA and we work with often.

Here's a picture of Jason at the ICA's Second Culinary Symposiumwas held in July 2008 at the National Center for Hospitality Studies, Sullivan University, Louisville, Kentucky.

Here is what the ICA offer us in their own words:

ICA is geared to the On and Off-premise caterer and vendors/suppliers to the catering industry who are passionate about the industry and where it grows to from here. ICA, as the premier catering professional association, is all about:
· Education for continuing growth
· The heightened off-premise catered experience
· The heightened on-premise catered experience
· Networking around the world with all styles of caterers
· Sharing of ideas, recipes and concepts
· Building of life-long relationships/friendships

The ICA is a major sponsor of the Catersource convention I will be at in Las Vegas next week.
Since the session we are in charge of is about blogging, I will try to blog each day at the show.
I have added a link to my Twitter page as well. I also "micro-blog" on that pages too.

Much more to come!

50 Best Food Blog's - London Times

2009-02-20T08:42:00.000-08:00

London's "The Times"has listed their picks for the top 50 Food Blogs in the world.

Looks like I've got some more reading to do now!

Click on the picture to read the article

Google Blogger For Dummies

2009-02-19T08:35:00.000-08:00

I Just purchased: Google Blogger For Dummies

The "For Dummies" books are often hit and miss but, so far, this book seems to be really well structured. I've only just begun reading it but I plan on finishing it while I'm in Vegas next week for Catersource 2009.

Here's what this books is about:

Learn the parts of a blog, what Blogger does, and how to choose goals and blog topics.
Choose a domain name, learn to use the dashboard, pick a template, and configure settings.
Dress up your blog with themes and find out where to get plenty of free ones.
Learn blogging etiquette and some secrets for long-term success.
Make money from your blog with Google Adsense, contextual and text link ads, and merchandising with CafePress.
Set up multi-user blogs or branch into mobile blogging, podcasting, or video blogging.
Take advantage of social networking sites and learn simple search engine optimization techniques.
Maintain your blog with tools like Blog This! and Quick Edit.
Moderate comments effectively, track your stats, and more

2009-02-13T13:20:00.000-08:00

I want to post some great food shots that I think everyone will appreciate

Prosciutto Wrapped Asparagus

Sesame-Crusted Ahi Tuna with Wasabi Mayo & Kimche
Mango Soup Shooter

Brie Crustini with Blackberry and Green Peppercorn

I'll post more soon!

Interesting Image from Italy

2009-02-10T13:56:00.000-08:00

Here's a picture from Jason and Terry Clark's visit to Italy this year...

Can you spot what's interresting about it?

More information on Terry's Italy photos to come!

My Wedding Anniversary

2009-02-09T12:49:00.000-08:00

Today is the one year anniversary of my wedding here at Bella Sera.

My lead wedding photographer, Terry Clark, chose these pictures today as his favorites from one year ago today.

Wine Dinner Tuesday February 10th

2009-02-05T07:40:00.000-08:00

THE WINE DINNER SERIES AT BELLA SERA BY GRECO'S

Bella Sera by Greco's is proud to host international wine expert Fraser McKenzie on February 10, 2009.

Enjoy four dinner courses with specially paired wines from Australia and New Zealand. Come for the wine and cuisine, leave with valuable knowledge and a full stomach!

Pondering what to do for your special someone for Valentine's Day? Register as a couple for $145 (10% off) and receive a special gift that night for your sweetheart!

* - vegetarian and non-seafood alternatives available - please specifyallergies/preferences when registering

Chef's Choice Hors d'oeuvres

Specially selected hors d'oeuvres for the first 30 minutes of the event.

NV Lindauer Brut (New Zealand)

Yabbies on the Barbie*

Sweet and Succulent Crawfish grilled w/ zucchini and a tangy blood orange sauce.

2007 Brancott Letter Series "B" Estate Sauvignon Blanc (Marlborough, New Zealand)

Tasmanian King Salmon Sausage*

Grilled Tasmanian Salmon in a Bratwurst-Style Sausage and served w/ grilled tomatoes and a light sour-crème based fingerling potato salad.

2006 Brancott Letter Series "T" Estate Pinot Noir(Marlborough, New Zealand)

Aussie Lamb Pie*

Braised Lamb Shank in a natural reduction in a puff pastry w/ creamed spinach and leeks.

2004 Jacob's Creek Heritage Collection Centenary Hill Shiraz(Barossa Valley, Australia)

Pavlova

Baked Meringue w/ macerated berries and a kiwi coulis.

NV Wyndham Estate Sparkling Shiraz Bin 555(Southeastern & Hunter Valley Australia)

Tickets are available for $80/person by calling us today at 724-745-5575 (ext. 101) or EMAILING US.

Terry Clark's Top Knot Picture (From My Wedding!)

2009-02-04T07:50:00.000-08:00

From Terry Clark's Blog -

The "Top Knot" is an annual contest to award and showcase the best wedding photography in the world. The contest is judged by the top wedding and photo professionals working today. Tens of thousands of entries are received from across the globe. Only a tiny handful are selected as the best.

The next step is the announcement of the top prize in each category from among the finalists. The winners (including finalists) will be published online and in PDN magazine later in the year. Details and links will be provided when available.

Here's the photo from my wedding:

Read more and check out Terry's other Top Knot shot (that's right, he got two in!) for 2008 at Terry's Blog: !The Buzz!

Act Now! - Feb 10th Wine Dinner

2009-01-29T09:12:00.000-08:00

February 10th at 6:00pm is our first in our 2009 Wine Dinner Series.

Spaces are limited, so contact me ASAP to get a jump on a great Valentine's Day Gift.

Click Below to see the details of this once in a lifetime dinner!

2009 Bridal Tasting Event

2009-01-14T09:05:00.000-08:00

This Sunday was our third annual bridal tasting event.
This event gives our wedding client's an opportunity to try our most popular menu items, signature drinks, and to meet some of our favorite vendors.

Here are some pictures from Sunday:

New Year's Eve Wedding!

2009-01-05T11:17:00.001-08:00

New Years Eve. What a great time to celebrate with friends. The wedding here was really something. It was a PARTY from start to finish. I really think New Years Eve is going to turn into one of the most sought after dates for weddings.

Check out these photos from the event:

Toasting the New Year w/ St. Germain!

2008-12-31T09:25:00.000-08:00

We have a really gorgeous looking wedding taking place here tonight.
It got me thinking though...what will I toast the New Year with?

There are all kinds of great choices available to me here.
Ciao Prosecco, Kenwood's Yulupa Brut, maybe even the Perrier-Jouet Fleur de Champagne!

Sparkling cocktails sound really good to me now though...hmm...
Bellinis, Mimosa, and their endless variations are always good.

Wait, I've got it!
The Pear Tree Martini.

1 1/2 Shots of St-Germain (elderflower liqueur)
1 1/2 Shots of Absolut Pear
Top with Champagne

Method:
Shake first two ingredients with ice and strain into a chilled Martini Glass with sugared rim. Top with Champagne. Because it's hard to find elderflowers to garnish with... Garnish with D'Anjou pear. No D'Anjou? Substitute Bartlett. Bartlett out of season? Opt for a twist. Preferably carved from a pear-shaped lemon.

Just St.-Germain & Champagne is amazing! Garnish with a strawberry and you've got a great drink to toast with.

Red & Green

2008-12-24T08:27:00.001-08:00

Happy Holidays everyone!

Here is a red and green recipe for the holiday season.

With these recipes, even the red is green!

Dirty (But Clean) Martini

Ingredients:
4 oz. Juniper Green Organic Gin
1.5 oz. olive juice (preferably from a jar of organic olives)
Splash of vermouth (if you've got it)

Directions:
Shake up the ingredients with ice in a cocktail shaker (or if you're not feeling the James Bond, stir it instead). Pour into a chilled martini glass and garnish with some tasty organic olives.

Result: If you're going to have a real dirty martini, make it as clean as you can with Juniper Green gin. Of course, if vodka is your liquor of choice, Square One is a good alternative. Either way, this one's a classic.

Siembra Azul Pomegranate Margarita

Ingredients:
2 oz. Siembra Azul Tequila
1/2 oz. organic lime juice
2 oz. pomegranate juice
1/2 oz. organic agave nectar or a spoonful of honey

Directions:
Shake ingredients with ice, strain into a cocktail glass. Add a splash of club soda, if you're in the mood for a bit of sparkle. For a slight citrus twist, try using POM Tangerine and orange-infused honey.

Result: Some people find pomegranate juice a bit bitter but with the agave and the Siembra Azul tequila, it goes down real smooth. Just think about drinking this one early in the night. You don't want to deal with sloppy spills on New Year's Eve and pomegranate stains on New Year's Day.

TurnToTap

2008-12-22T14:08:00.000-08:00

I've found a really great resourse I'd like to share with you.
TurnToTap.com is a way to stay connected with the ongoing struggle to get consumers into tap water vs. bottled water.
Check it out and do your part!

12-20-08 - Range Resources Holiday Party

2008-12-20T19:36:00.000-08:00

The party is still going strong right now but I wanted to post this ASAP!

This is how to do a holiday party!

Range Resources has the entire building with something for everyone.

As the guests enter the facility, their pictures are taken for a keepsake they can leave with.

There was great passed items for the cocktail hour such as Bacon Wrapped Sea Scallops with Fresh Dill, Spicy Grilled Beef Satay with Ancho Chili Barbecue Sauce, Roasted Garlic & Tomato-Basil Bruschetta with Shaved Asiago, and Assorted Greek Phyllo-Wrapped Hors d'oeuvers.

The night's special guest was none other the football legend Franco Harris! He kicked the night off (which is unusual for a running back...) and our stations service began.

Comfort items like Petite Wonton Pierogies with Longhorn Cheddar Cheese, Benkovitz Famous Fish Sandwiches by Nordic Fisheries, and Pasta with Vodka Sauce made for just one of three dinner stations.

What is still keeping the party going now is the live music of No Bad Ju Ju. A rock, soul, R&B, funk fusion band that has elevated this party to one of the best of the year. Since they have the whole facility at their disposal, the upstairs banquet room is hosting various games of chance. Entertainment Unlimited has a variety of games available to all the guests.

For something really different, they had a handwriting analysis expert here for the guests to learn more about themselves through their handwriting.

All in all, one of the best holiday parties of they year!

The war on bottled water

2008-12-19T13:07:00.000-08:00

#4 of Time Magazine's Top 10 Food Trends:

The war on bottled water

In 1992's The Player, Tim Robbins' character, the consummate Hollywood insider, showed his sophistication at restaurants through his ability to differentiate among various kinds of bottled water. But today, that same Hollywood macher would never ask for anything but tap. Because of the environmental costs of producing and shipping bottled waters, more and more chefs are offering only filtered tap water to customers.

Mario Batali and his business partner Joseph Bastianich stopped selling bottled water at their New York City restaurants Del Posto and Otto earlier this year, and eateries in Florida and Massachusetts are also serving only tap. The U.S. Conference of Mayors voted in June to recommend that City Halls stop serving bottled water even at special functions. Once hip, bottled water is now unforgivably '90s.

Water is something that we are really looking at in 2009 as we go green. One of the easiest ways we can help the enviroment is to only offer water by request. You will notice more and more restaurants not pre-setting water for all guests. This is a great way to conserve our most precious resource. We are also looking into alternative ways to "produce water". A very interresting company is Natura.

Craziest Food Service Idea Ever

2008-12-17T10:00:00.000-08:00

Here's a bit of fun I read in a food service newsletter I read:

Burger King’s scent of love now flame broiled

By Christine McConville
Tuesday, December 16, 2008 - Updated 2h ago

Burger King is hoping to be known as more than “The Home of the Whopper.” This weekend, the fast food chain rolled out “Flame,” a new men’s body spray billed as “the scent of seduction with a hint of flame-broiled meat.” And an informal survey by the Boston Herald found that there are men out there who’d wear it - even one who seemed to be named after a meat.

“It’s very nice,” said Salami Caushi, 55 and a South Boston resident, who was sipping hot coffee at the Burger King on Broadway yesterday. As his companion grimaced, Caushi sprayed the scent on his wrist, and then took a long sniff of Flame for men. “Yes, nice,” he said.

Tony Rama, who was sitting downwind of Caushi, strongly disagreed. “It’s much too heavy,” he said. A few tables away, Reno Hoxhallari, 29 and from Medford, was taken aback by the burger joint’s new product. “It’s got to be a joke,” he said, as he scrutinized a photo of the chain’s cartoonish King, languishing by the fire, wearing his crown and little else.

Two days ago - just in time for the holidays - the fast food chain began selling the body spray, for $4 a bottle, at Rickey’s, a New York City retailer, and on the Web site, http://www.firemeetsdesire.com/. Yesterday, after the company distributed samples to various news organizations, the Herald took it on a trial run. “It smells like cinnamon,” said Alyse Hawco, 14, of Dorchester. She was at Burger King enjoying a post-school snack with some friends.

“I’d buy it for my brother,” she said. Up the street, at a crowded corner on Broadway, a group of men in their 20s were initially skeptical about the fragrance. “Flame??” one man said. “I think they should change the name.” Another guy wondered if it would “make me break out.”

But after their female companion said she liked it, their opinions appeared to shift. “Yeah, I’d think about it,” said Jaime, a native Cape Codder. “Do you think it’ll make girls swarm?” he asked his friends. On the Web: http://www.firemeetsdesire.com/

Organic Spirits Company

2008-12-10T09:43:00.000-08:00

2009 is Greco's Gourmet Catering's 10th year in existance.

This fact renewed our interest and drive towards the future. One of our biggest ongoing projects in 2009 is our relationship with the planet. This means changing how we use paper in the office, water throughout the building, food with the lowest carbon footprint and even the type of utenzils we send out on off-premise jobs. It also means looking at certified organic products and sustainable agriculture.

One group that I've had a chance to reach out to in 2008 is the Organic Spirits Company.

They have 5 certified organic products that I've picked up to show our clients.

Highland Harvest Organic Scotch Whiskey is the world’s first organic Scotch Whiskey. Produced from three organic malts and an organic grain that have been blended together in Scotland and matured in oak for four years.

Juniper Green Organic London Dry Gin has been praised for its smooth taste and lack of alcohol on the nose. Made from organic juniper berries, it is created in two very small stills with a maximum production of 500 liters per day.

Papagayo Organic Rum and Organic Spiced Rum are made with organic sugar cane from Paraguay. It is single estate rum that is never blended.

Utkins UK5 Organic Vodka is the first organic vodka made from 100% rye; the grain is grown on a German farm that has been organic for more than 30 years. It is the only nonfiltered vodka in the world.

Now, when you party hearty, you can party sustainably, too!

Great Rosé!

2008-12-01T11:37:00.000-08:00

Looking for a unique pink drink that isn't so sweet that it's not much of a wine?
Try one of our favorites, Banfi's Centine Rosé.

Tuscany (Italy)
Variety: Sangiovese, Cabernet Sauvignon, Merlot
Delightful pink rose with hints of woodland berries and long, crisp finish. Demurely perfumed with floral aromas, carnation-pink Centine Rosé is sophisticatedly dry with wild berry flavors and a crisp clean finish. The contrast between its capricious pastel color and austere Tuscan character make it the perfect year-round aperitif, though it also pairs well with salads and lighter fare.

November 1st Wedding - Pictures!

2008-11-26T08:34:00.000-08:00

Check out these pictures from November 1st's wedding of Katie and Troy by Rebecca Devono!
Great centerpieces. Very unique.

More pictures...

The scrabble theme is something I've never seen before. I love themes that tie into how the proposal happened.

One of the two weddings we have here this week is giving away gum as a favor because he proposed with a ring in a gum package!

Last Cooking Class of 2008 - 11-19-08

2008-11-20T16:49:00.000-08:00

Last night's cooking class was How to Cook for the Holidays.

Check out the article WXPI did on last night.

The video WXPI did can be found here.

The slideshow is available here.

Thanks everyone for a great cooking class season!

Thursday February 6th, 2009 - The Basics of Blogging

2008-11-05T18:52:00.000-08:00

I will be talking to caterers from all over the world about blogging this February in Vegas.

Here's the description from the recently published booklet:

11-1-08 Wedding

2008-11-04T18:15:00.000-08:00

Congrats Kaiti and Troy!

Here's pictures from Saturday's wedding here (Check out the amazing Centerpieces!)...

10-25-08 Wedding

2008-11-03T18:06:00.000-08:00

Check out some pictures from the October 25th Wedding that was here!

Tonight's Tasting at Jernigans

2008-10-30T14:34:00.000-07:00

I'm on my way to a great tasting tonight at Jernigans.

Patron XO Café is an extraordinary blend of ultra premium tequila and the natural essence of the finest coffee. The taste is dry, not sweet as with most low proof coffee liqueurs. The higher proof brings out the flavor of the coffee essence and the ultra premium tequila. It is excellent for sipping as well as a premium ingredient in a cocktail or as a unique and delicious dessert topping.

Pyrat XO Reserve is a select blend of fine, aged Caribbean rum as old as 15 years. Its smooth taste and delicious flavor is complimented by its rich amber color. Pyrat XO reserve is excellent over ice with a twist of lemon

Do You Know Paella?

2008-10-26T12:45:00.000-07:00

From the London Times

Everyone thinks they know paella – a mixture of rice and seafood served in a big dish like a soup bowl, right? Wrong, actually. Though the tourist version can be delicious, true paella – pronounced “pah-eya” – originated as a way of cooking rice with protein from the countryside, particularly wild rabbit and snails.

It is the regional speciality of Valencia, in eastern Spain, and nowhere is it taken more seriously than in the village of El Palmar, in the very heart of the rice-growing area.
For paella purists, there are a number of rules that must be adhered to. The first concerns the type of rice, which should be medium- or short-grained in order to absorb as much stock as possible. In El Palmar, they only usebomba, the fat, stubby variety grown in the adjacent marshes of La Albufera.

Separated from the Mediterranean by a thin strip of beach, these salty, silent waters were first used as paddy fields in the 8th century by the Moors, whose ingenious system of canals and bridges is still in use today.

Second, paella must always be cooked over an open fire. This is partly because the traditional cooking pan, the paellera, is more than 16in wide, and partly because the rhythm of an open fire suits the cooking process – a fierce heat to fry the meat, then a gentle one to simmer the rice.
An even heat is also essential to the creation of a socarrat, the crusty, crunchy bottom layer of rice that is served as a special delicacy. To this end, the paella is never stirred once the rice is added, the pan being gently rotated over the flames instead.

Other ingredients are flexible – a paella de la huerta, or country paella, might additionally contain artichokes, sausage and plump white lima beans called garrafon. Saffron paella is common, and there are even varieties that employ cuttlefish stock and cauliflower.
And while a paella de mariscos is perfectly acceptable, it is considered bad form to mix seafood and meat. What to drink: wines made from the local bobal grape are the traditional accompaniment to rice dishes, and there are so many good ones, you’ll be spoilt for choice – light reds from Utiel are particularly sought after.

When to go: hearty food like this is best avoided in high summer. In any case, this part of eastern Spain is nicest in autumn and winter, when the fierce heat becomes more comfortable. Insider tip: good paella is always cooked fresh; and given the size of the pan, many places insist that at least two people order it. Also, because it’s such a substantial meal, many only serve it at lunchtime – which often doesn’t begin until 2pm.

Where to eat it: it isn’t hard to find a good paella restaurant in El Palmar – the long main street consists of little else. If you have a car, head to L’Establiment, just out of town – it’s one of the best, in a pleasant setting overlooking a reed-lined canal. If you’re without transport, buses marked “Valencia-Perello” run regularly from the bullring in Valencia.

Even in Valencia itself, there are plenty to choose from. Pepica on Avenue Neptuno was Ernest Hemingway’s favourite: “A big, clean, open-air place . . . you could hear the sea breaking on the beach and the lights shone on the wet sand.”

Scallops - Great Tasting and Great for the Heart

2008-10-25T10:29:00.000-07:00

This is from the Chicago Tribune:

Usually reserved for restaurant dining, scallops can make an elegant entree.

About the size of a marshmallow, the bivalve has a mildly sweet, slightly nutty flavor that even those who do not typically like fish usually enjoy. And like all fish, scallops are good for your heart.

The American Heart Association recommends eating at least two fish meals per week.Scallops are a good source of omega-3 fatty acids, but an even better source of vitamin B-12, which helps the body convert homosysteine, a chemical that attacks the blood vessel walls, into a benign substance. Four ounces of scallops equal 33 percent of the daily value of B-12, according to the World's Healthiest Foods, a non-profit health organization at whfoods.org.

Scallops are also a good source of magnesium, which helps the blood vessels relax, and a good source of potassium, a nutrient that helps maintain normal blood pressure.

By Jill Wendholt Silva - October 22, 2008

_____________________________________________________________________

Since Scallops are so good for you, you can afford to wrap them in bacon, right?

Flashbox in the Post Gazette

2008-10-24T08:17:00.000-07:00

Wednesday's Post Gazette had a great article on Flashbox.

I've talked about this service before but I really think it's the most well thought-out compliment to a wedding.

Here's the article on the Post Gazette's web site:

http://www.pittsburghpostgazette.com/pg/08296/921687-355.stm?cmpid=newspanel1

For information on Flashbox, call 1-866-996-7700 or go to http://www.theflashbox.com/. The company offers payment plans.

Jason and Terry's trip to Italy

2008-10-23T07:58:00.000-07:00

Jason just got back from Italy this week. This time around he brought our good friend photographer, Terry Clark.

Terry took over 6,000 shots and Jason took quite a few as well.

Here is a great image to tease you to check out Terry's blog for more!

Clement Rhum Tasting in Philadelphia

2008-10-22T07:53:00.000-07:00

Here is a YouTube Clip from the dinner and tasting I experienced at Tequilas in Philadelphia.

Clement Rhums are quite amazing and more people need to know about the level of spirit they produce.

2 New Cocktails

2008-10-13T13:00:00.000-07:00

Here is a new cocktails I made last week:

The Crush
Neat or On the Rocks
2 oz of Grappa
1 1/2 oz of Tawny Port
1/2 oz of Orange Liquer
Brands I used:

Armand de Brignac featured in Cosmopolitan Bride Magazine

2008-10-06T12:02:00.000-07:00

Armand de Brignac has proven to be a favorite of niche bridal publications and wedding features in publications worldwide.

The one-of-a-kind experience of toasting with bottles of our prestige cuvées is a perfect match for once-in-a-lifetime celebrations.

The British bridal publication Cosmopolitan Bride is the latest to feature Armand de Brignac – this time the new, limited-edition Rosé - as a surefire choice for engaged Champagne lovers.

Try their new Media Gallery Slideshow: www.armanddebrignac.com/slideshow

9 - 13 - 08 Iyndia & Wayne

2008-10-01T07:46:00.001-07:00

Check out the In Visions Studio Blog entry for the September 13, 2008 wedding of Iyndia Bey and Wayne Jackson. What a great event!

Iyndia and Wayne Bella Sera

Jernigan's Expansion

2008-09-28T00:06:00.000-07:00

Jernigan's has added nearly 400 square feet to their smoker friendly pub. With the smoking ban, now in effect, it becomes harder and harder for people to enjoy a smoke with a drink.

Jenigans is the solution to that problem.

Here are the highlights:

40 INCH HDTVS
A NEW EXPANDED MENU
PREMIUM SPIRITS
FINE WINES
EXOTIC AND DOMESTIC BEERS
FREE WI FI
and SPECIAL EVENTS

Check out the next few events:

Tuesday, September 30th, 7-9pm
Tommy Bahama Night (Sample Cigars, Rum, Refreshments and Clothing Sale)
Altman’s Clothing Store, Norman Center

Thursday, October 2nd, 7-10pm Cigar Tasting: Macanudo 1968
Sponsored by General Cigar Company

Thursday, October 9th, 7-9pm
Dewar's Scotch Tasting

Thursday, October 23rd, 7-9pm
Wine Tasting -- Sponsored by Southern Wine and Spirits

Thursday, October 30th, 7-9pm
Patron Spirits sampling

9 - 6 - 08 Wedding Pictures

2008-09-27T07:13:00.000-07:00

Check out the September 6th, 2008 wedding here!

Here are the vendors involved in Megan and Matt's wedding:

Photos: Photos by Nick
Cake: Cakes by Tammy
Band: City Heat
Videographer: Network Videography
Flowers: Bella Floral
Chair Sashes: Connie Duglin Linens
Transportation: Quality Limousine

8 - 31 - 08 - Steele Wedding

2008-09-26T19:12:00.001-07:00

Check out pictures from Jennifer and Dax's wedding here on August 31st of this year...

Trash The Dress

2008-09-25T08:57:00.000-07:00

Here is what I was doing on my day off this Monday with my wife and Terry Clark.

Thanks so much, Terry. We can't wait for round two!

Dana and Gregg Massetti Wedding

2008-09-23T09:02:00.000-07:00

I wanted to share with you the comments left by Dana and Gregg from their wedding here on September 5th, 2008...

" We were told by every single guest that it was the most wonderful and romantic wedding they had ever been to (especially the food & martini bar)! Thank you all from the bottom of our hearts!"

As many times as I hear comments like this, it never gets old!

Kenwood Yulupa Cuvee Brut

2008-09-22T12:02:00.000-07:00

Here's some information on our house Champagne, Kenwood Yulupa Cuvee Brut:

WINE DESCRIPTIONS
A light and refreshing, well-balanced sparkling wine with fruit flavors and aromas of citrus, pear and peaches, followed by a nuance of spice.

WINEMAKER NOTES
Kenwood Yulupa Cuvée Brut is a medium-dry sparkling wine made in the traditional méthode champenoise style. This sparkling wine is a blend of classic grape varieties from select vineyards taking advantage of fruit sourced from the diverse microclimates of California.
The cuvée wines used to make Yulupa Cuvée Brut are made in the traditional manner, by very gently pressing grapes harvested a little before full maturity, typically at less than 20 brix. It is this gentle pressing, followed by a cool fermentation, that yields a very delicate style cuvée wine while still retaining the essence of the fruit. After a complex blending process and traditional secondary fermentation, the wine is allowed to age on the yeast for about 10 months. After the wine undergoes disgorging a small amount of sugar, called “dosage,” is added to give Yulupa Cuvée Brut its refreshing medium-dry finish.

FOOD RECOMMENDATIONS
Enjoy this sparkling wine as an aperitif, or with salads and spicy dishes, especially those using citrus fruit. For dessert this wine pairs well with fresh berries or a fruit tart.

Composition

A blend of Chenin Blanc, French Colombard, Chardonnay and Pinot No

Production

7,500 cases

Food at the Olympics

2008-09-21T00:02:00.000-07:00

Check out these photos of interresting food items from The Olympics this year:

Healthy Cooking Class - 9/17/08

2008-09-20T08:02:00.000-07:00

We had a special Healthy Harvest cooking class here this Wednesday.

The special guest was Julia B. Greer, MD, MPH. She is the author of "The Anti-Cancer Cookbook". Julia is an epidemiologist whose work focuses on pancreatic, ovarian, and breast cancers. She explained what cancer is and how antioxidants work to prevent pre-cancerous mutations in your body's cells, and then described in detail which foods have been scientifically shown to help prevent which types of cancer.

Recipes for the following items were given:

Garlicky White Bean Dip, Tilapia with Warm Cherry Tomatoes and Olives, Adzuki Bean Citrus Salad, Fresh Gazpacho, 3 Sisters Chili, and Cranberry Poached Pears.

It's been a few months since we've had a class.
I wish we could have a cooking class here every week!

Here are pictures from Wednesday curtiscy of Terry Clark.

Sushi

2008-09-19T08:23:00.000-07:00

A Sushi Station is a great addition to any event.

Not only is sushi a great upscale and trendy concept but it's fun to watch as well!

Chef Drew set this station up during the cocktail hour of a wedding we had a few weeeks ago.

(We even got to use one of my swords!)

Handrolled Sushi Station

2008-09-19T08:19:00.001-07:00

Harvest Season

2008-09-18T09:43:00.000-07:00

We know how important fresh vegetables are these days.

That's why we've taken the ultimate step... Growing our own!

Jason's mother has been growing produce for us this summer and it's been delicious!

Healthy Cooking Class

2008-09-17T09:43:00.000-07:00

Here are the drinks I've chosen for tonight's Healthy Cooking Class...

Cucumber Vodka & Tonic
w/ Organic Cucumber Vodka & Fresh Cucumber

Cucumber Gin & Tonic
w/ Hendrick’s Gin & Fresh Cucumber

G & G Rum
Guava Rum, Fresh Ginger, & White Rum

Lychee Martini
Fresh Akaume Zuke (pickled plums),
Lychee Liqueur, & Vodka

Pomegranate Martini
Pama Liqueur &Vodka

Pomegranate Cocktail
Pomegranate Liqueur, Cranberry Juice, & Vodka

Bourbon and Cherries
Knob Creek Bourbon, Cherry Juice, and Cherries

Less “Healthy”…

White Chocolate Peanut Butter Martini
Godiva White Chocolate Liqueur,
Castries Peanut Rum, & Vodka

I will be enjoying Bowmore Legend and Punch Cigars with Terry Clark!

Photos from Saturday

2008-09-01T18:50:00.000-07:00

Here are some photos we took from Saturday's wedding:

Amazing Weekend of Diverse Events

2008-08-31T18:29:00.000-07:00

I haven't blogged in a while because my time has been devoted to some really amazing events!

The first event I worked on this week was a classic Italian Rehearsal dinner. With 90+ guests and multiple stations it was not the typical rehearsal dinner. Made to order Italian cuisine and the songs of Frank Sinatra made for a memorable evening. Not many rehearsal dinners can boast impromptu waltzes to songs from the Godfather Soundtrack!

Saturdays event was quite a treat for us. It was our first Muslim ceremony on-premise. The brides parents told us many times that our diverse menu possibilities and willingness to work with their specific palates and sensibilities was a major reason for their choosing us as their daughter's wedding.

The last of three ceremonies was held at our facility before the reception began. The ceremony is called a Nikkah and is the contract between a bride and bridegroom and part of the Islamic marriage, a strong covenant (mithaqun Ghalithun) as expressed in Qur'an 4:21. Following the ceremony the reception followed with fruit drinks and teas of our creation in addition to appetizers like Vegetarian Samosa, Stuffed Mushrooms w/ Crab, and Basmati Rice dishes. The dinner was a four coarse meal ending with a cheesecake caramelizing station with unique fruits and nuts as toppings.

Tonight's wedding is still taking place and included a Korean ceremony in full dress. This stations themed included items such as Chabu Chabu Meatballs, Paella, Asian Short Ribs, and Pineapple Fried Rice. The pictures from both of these events (including the detailed ceremonies) are forthcoming.

Another amazing weekend that our staff pull off flawlessly. I can't wait for the next challenge!

Back Surgery

2008-08-12T15:00:00.000-07:00

I have back surgery tomorrow morning so I will be out of the office for a week.

Wish me luck!

Sal Richetti's Boat Trip

2008-08-08T19:56:00.000-07:00

Here's some pictures from a beautiful day on Sal Richetti from Big Day Entertainment's Boat:

October 27, 2007 Wedding Pictures

2008-07-25T12:16:00.000-07:00

Here are some pictures from the October 27th wedding from last year.
How times flies!
All pictures are from Once Upon a Time Pictures.

My Wedding Album by Terry Clark

2008-07-24T12:01:00.000-07:00

Terry Clark has completed my wedding album and I'd love to show it to everyone.

Click on the picture to see:

Congrats Mark and Larissa!

2008-07-19T15:41:00.000-07:00

Congrats on the engagement Mark and Larissa!

You can't beat Italy for an engagment location!

600 Starbucks to Close in the US This Year

2008-07-18T10:38:00.000-07:00

I took part in a poll online a few days ago that said:

Which sector of the restaurant industry will be most affected by the economy's downslide?

The poll went like this:

60% Fine Dining
16.67% Fast/Casual
13.49 Coffee Shops/Cafes
9.52% Quickservice

I picked Coffee Shops/Cafes because I thought the easiest item to eliminate from spending is Starbucks!

I've worked in a coffee shop, so I know that this type of specialty store is a luxury more then a necessity.

600 Starbucks will close by the beginning of 2009. Nationally, the state with the most Starbucks to close is California with 88, followed by Florida with 59, Texas with 57 and New York with 39. Pennsylvania is losing 21 stores.

The closures will affect about 12,000 employees. Starbucks says some will be offered positions at nearby stores that remain open. Those who aren't, both full and part time, will receive a severance payment based on job title and current pay. Starbucks stores average about 20 part-time employees.
The 600 stores represent about 8.5 percent of the company's U.S. total.

Starbucks stock closed in trading Thursday at $14.39 a share. A year ago the stock was trading at $25.87, and in mid-2006 was near $40 a share.

The Politics of Catering

2008-07-15T09:38:00.000-07:00

Here's a story i found very interresting...

No Fry Zone? Food Fight in Denver Continues

Councilman Says the Proposed "Green" Convention Catering Initiatives are Prejudicial Against Southern Fare

By JOANNA JENNINGS July 11, 2008

The heated debate in Denver this summer is not about Obama versus McCain. Rather, it is about old fashioned Southern fried food versus lean and green lighter offerings. The controversy surrounding the food selection for the 2008 Democratic Convention continues, with one councilman claiming the Denver Host Committee's catering proposal is discriminatory toward southern specialties such as fried chicken, fried green tomatoes, and fried okra.

"The host committee's food police are going too far," said Denver Councilman Charlie Brown. "They've turned into food control zealots."
The North Carolina-born councilman said the catering proposal not only includes a ban on fried food, but also a mandate for colorful, organic food. He also speculated the host committee's catering requests could be harmful to the Democratic Party's image, especially in the South.
"We need to work together to keep convention costs down, but officials seem more concerned about the green on the table than the green in party coffers," said Brown. "I don't believe this is the fiscally responsible message the party wants to send to America."

(ABC News Photo Illustration)

He likes to perpetuate myths and put out erroneous comments," said Chris Lopez, Communications Director for the Denver 2008 Convention Host Committee. "Denver is one of the healthiest cities in the nation, and this proposal was not an outrageous one."

Lopez said the catering Request for Proposal, or RFP, which was distributed to local caterers in May, was not an actual contract, and did not in any way forbid fried fare.
"There is not a ban on fried food, and there never was," said Lopez, who refused to provide a copy of the proposal to ABCNews.com.
But the proposal was obtained by ABCNews.com and it indeed does say that "no items are to be fried". Not only should fried fare be prohibited, says the proposal, but preference will be given to vendors who comply with the "Lean and Green Criteria."
Page nine of the proposal states: "In support of the DNC's "green" mission to planning an environmentally responsible convention, preference will be given to vendors that have a proven commitment to green practices and that consider and minimize the life-cycle environmental impacts of catering."

Top Chef: The Tour!

2008-07-12T09:17:00.000-07:00

Top Chef contestants, Spike (season 4) and Josie (season 2) hosted a live interactive show, covering everything from cooking demonstrations, gourmet pointers, show secrets, and of course, perhaps the most anticipated part of them all, the food sampling on Wednesday July 9th at the Whole Foods in Shady Side.

Here are some pictures from the event that were all taken by Terry Clark.

Poultry Increases

2008-07-11T10:29:00.000-07:00

Poultry Market Update

With corn where it is and no end in sight, our poultry suppliers believe there will be more cutbacks forthcoming, at least until we hear some solid crop numbers. The belief is that some of the larger companies are going to have to get boneless to the mid $1.90's just to break even. If everything stays the way it is today the only way to do that is to take more birds off the market. The bottom line is the corn crop is going to determine everything and unless someone steps in and changes mandates on the ethanol numbers, we will have to see cutbacks and a higher market, or suppliers will be forced to cutback by closing plants.

The weak dollar has kept dark meat up on the export side and if for some reason that was to change (which we do not see in the near future) it would obviously compound the problem and probably lead to more and quicker cut backs.

The uncertainty associated with grain and fuel has created caution in the industry for the execution of long term pricing.

Ed Gorrell
Category Manager Protein
SYSCO, Pittsburgh

Ice Sculptures

2008-07-10T07:04:00.000-07:00

Not all Ice Sculptures are the same.
Functional Ice Sculptures can really make a big impact...especially at the bar.

Here are a few examples of ice being used to enhance the bar.
Let me know if anyone is interested in any of these ideas for their events.

These were designed for an event we were at in Miami last year...

Or you can take it a few steps further...

Privilege Ultralounge - 6-21-08

2008-07-04T12:33:00.000-07:00

Check out these photos by Terry Clark from the June 21st, 2008 wedding we catered at the Privilege Ultralounge in the strip!

For more information on the wedding and more photos, check out Terry's Blog!

June 14th, 2008 Wedding Photos

2008-07-03T10:49:00.000-07:00

Here are some great photos from a wedding that took place at Bella Sera on June 14th, 2008.

This wedding was a real PARTY! Congrats again to Anita and Adam.

All photos are from Laurel Mountain Photography.

The Manjito

2008-07-02T10:22:00.000-07:00

Here’s a drink that our Executive Chef Drew Hebson and I have created. It is a great hybrid cocktail for the summer…The Manjito.
Combining the best aspects of the summer favorite, The Mojito, and the classic cocktail, The Manhattan, this drink is easily recognized but remarkably different.

To make 1 Serving:

Muddle the following:
3 fresh mint sprigs
2 tsp of sugar
1 tsp of lime juice
2 fresh lime wedges
.5 oz of tonic water

Pour into a cocktail shaker filled with ice. Pour 3oz of Bourbon into the shaker and a dash of sweet vermouth. Add .5oz of Cherry Juice. Shake thoroughly. Pour over ice into a rocks glass.

Fusion gets a lot of press in the culinary world but here is a good example of Cuban/American fusion in the mixology arena. There is a drink with this name found in Scandinavia that is a another mojito variation but it’s nothing like our American variation!
Remember, there’s nothing feminine about the MANjito!

Clement Rhum Tasting in Philadelphia

2008-06-30T13:47:00.000-07:00

I was very fortunate to be invited to a very rare opportunity...a tasting of the Rhum's of Clement.
George Reppert, from Social Chemist, extended this invitation to me and I am very grateful. He also introduced me to David Suro Piñera. I had heard and read many great things about his brand of tequilas, Siembra Azul and the clincher for me to make this trip a reality was that David was hosting this tasting at his restaurant, Tequilas. My wife, Sarah, was more then eager to accompany me because of her love of Mexican cuisine.

I had met David the week before here in Pittsburgh to taste the Siebra Azul Tequilas. I need to reserve a special blog entry exclusively to these hand-crafted aged Highland spirits. Ever the gracious host, David arranged for me to stay across the street from his establishment at the Raquet Club of Philadelphia. Located in the heart of Center City, this private club has 13 exclusive newly renovated rooms that matched the unique architecture.

The tasting on Tuesday night at Tequilas was daunting! 9 Rhums from Martinique from both Clement and Rhum J.M. The main focus of the tasting was to inform us on how diverse the rum category can be (rhum is the French-based spelling of rum).

Clement Rhums are in a very specific and unique grouping of rums, A.O.C. Rhum Agricole. A.O.C. stands for Appellation d'Origine Contrôlée . A.O.C. Rhum Agricole must meet very high standards regarding: production grounds, sugarcane fields, cane variety, juice extraction, fermenting process, distilling process, storage and ageing process. Only those rhums obtained by distilling fresh, fermented sugarcane juice have the right to bear the label Appellation Appellation d'Origine Contrôlée "Martinique". The sole overseas region to posses the Appellation d'Origine Contrôlée distiction is Martinique.

Some real standouts amongst the 9 Rhums I had the pleasure to taste:Rhum Clement Premiere Canne - Ultra pure, natural rhum distilled from fresh, free-run juice of select sugarcane varieties from Habitation Clement. Great for cocktails and sipping because of it's great finish.

Rhum Clement Creole Shrubb - The best orange infused liquor I have ever tasted! A blend of the finest white rhums and aged rhums married with macerated Creole spices and sun-bleached bitter orange peels. I need to raise the profile of this by making it one of our cocktail staples.

Rhum Clement X.O - Rhum Clement XO is a rare blend of very old aged rhums including the highly regarded vintages of 1976, 1970, and 1952, which have been recognized to the finest ever in Martinique. Each vintage brings to the bottle spice, toffee, and tobacco flavors and the Cellar mast has miraculously married them together to create one of the finest sipping rhums in the world.

The staff of Tequilas created signature cocktails for the evening using the rhums we had tasted. The kitchen produced some amazing dishes also while using these rhums. It was an amazing experience that was well worth my trip to the City of Brotherly Love!

Philly Trip

2008-06-23T09:57:00.000-07:00

Another two wedding weekend for me just passed.

Some people work 40 hours in a week...I can do it in a weekend!

I'm heading out to Philadelphia for a Clement Rhum tasting at Tequilas this Tuesday.

George Reppert from the Social Chemist group extended with invitation along with David Suro.

I met with David Suro, owner of Tequilas last week and I am very excited to dine at his establishment.

David is has his own brand of premium Tequila, Siembra Azul. I promise to dedicated a blog entry about these amazing spirits. I am in the early stages of planning an event here with David, so look for that potentially as early as September!

Tonight, however, I'll be going to Swanky Bubbles! What a great name for a restuarant, right?

Their specialty? Sushi and Champagne. What a perfect combination!

I'll blog about what I saw in days to come!

Lucid Absinthe

2008-06-19T08:30:00.000-07:00

I tasted a diverse amount of new products yesterday but the one I had been waiting a while for was Lucid's Absinthe.

There is so much history behind this type of liquor that I was really excited to try it.

Absinthe is a distilled, and highly alcoholic (Lucid is 62%), anise-flavored spirit derived from a variety of herbs, including the flowers and leaves of the herb wormwood. Absinthe is typically of a natural green color but is also produced in both clear and artificially colored styles. It is often called “the Green Fairy.” Lucid's was a light olive color. Although it is sometimes mistakenly called a liqueur, absinthe is not bottled with added sugar and is therefore classified as a liquor. Absinthe is unusual among spirits in that it is bottled at a high proof but is normally diluted with water when it is drunk.

I always knew of absinthe as the drink of choice for such trend setters as Vincent van Gogh, Oscar Wilde, and Aleister Crowley. I've also heard of its hallucinogenic properties. I always attributed this to the wormwood. In fact it comes from the Thujone in the wormwood. Thujone is the only chemical that could potentially cause a psychedelic effect but the drinker would die of alcohol poisioning way before they would get enough of this element of absinthe to do that. Which is why the halucinations are a myth. The mystique and danger element of absinthe is something that really sets it apart from other liquors so stories of such things are exaggerated to boost sales or to enhance the experience.

Lucid's natural coloring will breakdown with exposure to sunlight because of the chlorophyll. Absinthe is to be stored in a cool room temperature location without exposure to heat and light. Quality absinthe, when stored properly, can improve greatly with age.

The traditional French style of drinking absinthe as follows:

Pour 1oz of absinthe into a glass (traditional absinthe glasses has a 1oz section of the glass at the bottom).
A slotted absinthe spoon is then placed over the glass.
A single sugar cube is placed in the middle of the spoon.
Pour 3ozs of water over the sugar cube and through the spoon.
(I found that pausing after pouring 2ozs of water gives the sugar time to dissolve and then the remaining 1oz will melt the remaining sugar.

During this process, the components that are not soluble in water, mainly those from anise, fennel, and star anise, come out of solution and cloud the drink. The resulting milky opalescence is called the louche (which is French for "opaque" or "shady"). The addition of water is important, causing the herbs to "blossom" and bringing out many of the flavors originally overpowered by the anise.

Lucid is the first of what is currently 5 legally available absinthes in the United States. The important thing to look for if you are trying to find a true historically accurate absinthe is grande wormwood and not southern wormwood. The makeup is quite different and the latter is not a style of absinthe that anyone would consider "true", due to it's flavor and color.

From the reviews I've read, Lucid is poised to be a great starter absinthe because it appeals to American palates. It is sweeter and more anaise influenced then most European absinthes. Not as bright green as some and not as clear as others, Lucid is murky and very herbal looking.

Reviews: http://www.wormwoodsociety.org/index.php?option=com_content&task=view&id=191&Itemid=1

Lucid's site: http://www.drinklucid.com/

Absinthe and related products: http://www.originalabsinthe.com/absinthe-c-21.html