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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

 

 

 


December 12, 2014

Fire-Roasted Tomato Bisque

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There is nothing better than a hot bowl of soup on a cold, rainy day. So whip up a pot of soup and warm up from the inside out!  And tomato soup is one of our favorites, especially when you add a splash of crème fraiche and cheddar cheese!  This rich, creamy bisque has a wonderful hearty old-fashioned flavor.  It might just be your new favorite soup.

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Ingredients (serves 20 people):

10 each tomatoes 5X6, chargrilled

10 pound can whole tomatoes, peeled

2 ounces tomato paste

3 each onions, sliced, caramelized

4 each red bell peppers, stemmed, seeded, cut in half, chargrilled

3 ounces tequila

0.5 ounces chipotle puree

16 ounces heavy cream

Salt and Pepper, to taste

4 teaspoon thyme

6 leaves basil

3 teaspoon garlic, minced

64 ounces vegetable stock

20 ounces crème fraiche

2 pounds cheddar cheese

1 quart micro greens

10 ounces basil oil

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Directions:

Step 1: Chargrill the onions, peppers, and tomatoes.

Step 2: Heat a stock pot to medium high, then add oil and the onions and continue to caramelize, add the garlic and thyme, then add the bell peppers and charred tomatoes. Deglaze with a little tequila, chipotle peppers and tomato paste.

Step 3: Add the tomatoes from the can and the vegetable stock and bring to a boil, then reduce to a simmer. Add the basil and simmer for about 2 hours very slowly, stirring as needed, add the cream and reduce for only 20 more minutes.

Step 4: Use the stick blender to pulse through the soup, add seasoning.

Step 5: Fill the blender ½ way with soup to be pureed, using the smoking gun, flame it, and fill the blender with a cloud of smoke, cover and let it sit for 3-5 minutes.

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Step 6: Puree the soup until perfectly smooth, nice and thick, taste for seasoning and adjust as needed.

Step 7: Repeat 5 and 6 until all soup is pureed and ready.

Step 8: For the garnish, add 1 to 4 tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones. Bake 5 to 6 minutes until they are a light golden brown.

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Step 9: Pour hot soup into a bowl, quenelle a spoon of crème fraiche and place in the center, drizzle basil oil around the soup, top the crème with a cheese crisp and micro greens and serve. Enjoy!6-30-2014 Atlanta Menu Photo-shoot-88

 

Photo Credit: Marlin Salazar Photography