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January 28, 2015

Art of Catering Food- Smoking Hot Tableside

Our Executive Chef Ashley Santo Domingo and Pastry Chef Robert LeSage took the Art of Catering Food conference stage in Atlanta to bring the best outdoor real smoke flavored foods from the backyard into the dining room.

Ashley shared a unique concept of tableside smoking, and discussed all the details from prep to pack-out, to execution of this station concept. She discussed types of smoking, the flavors of wood chips, the aromas to use, as well as the costs and benefits of tableside smoking.

They prepared for this Catersource sponsored event with some four-alarm sizzle with a smoky taste.

Ask about this new fun concept for your next event!


Smoked Tableside Menu:

Fire-Roasted Tomato Bisque, Real Smoke, Cheese Crisp, Crème Fraiche, and Smoked Chili Oil

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Duck Pastrami, Apple Smoke, Caraway Micro-Slaw, Rye Crumble, and Cheese Foam

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Applewood-Smoked Bacon and Barbecue Tomato Salad: Smoky Grilled Heirloom Tomatoes, House-made Bacon, Smoked Blue Cheese

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Five-Spice Barbecue Smoked Ribs, Grilled Asparagus, Cornbread Fried, Hickory Smoke

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Chamomile Smoked Peaches, Pistachio Financier, White Chocolate, and Raspberry Gel

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Photo Credit: Marlin Salazar Photography




May 23, 2014

Memorial Day Grilling: Easy Ribs

Since Memorial Day signals the unofficial start of Summer, why not crank up the heat and kick off the sunny season with good friends and even better food? This is the day so many of you pull the cover off your grills, so why not kick off the summer with a delicious twist on BBQ ribs!  It’s time to start creating many memorable outdoor meals and these five spice hoisin glazed bbq ribs are delicious, easy to make, and everyone is sure to enjoy them!   Have fun and enjoy your weekend cooking up some of these great ribs…


Five Spice Hoisin Glazed BBQ Ribs

Five Spice Hoisin BBQ Sauce

2 oz Five spice

1.5 qt Ketchup

1 qt Hoisin

2 oz Minced ginger

1 oz Minced garlic

2 tbsp. Fresh coarse ground pepper

2 oz Gojujang Chili Paste

1 cup Brown sugar

For the ribs (dry rub)…

1 rack of Baby Back ribs

2 tbsp. 5 spice

½ cup Brown sugar

1 oz Salt

1 oz Granulated garlic

1 oz Granulated onion

1 qt 5 Spice Hoisin Sauce

Coat the ribs with the dry rub mixture and refrigerate in foil overnight.

Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set the ribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes are directly over the ribs; cook for 3 hours, or until the meat pulls back from the bones. Brush BBQ Sauce onto the meat and cook over direct heat until glazed. Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds (optional).