| Best Wishes, Terr-Bear This month, we honor and celebrate Terri Young. She has been a cornerstone of The Classic Catering People for 33 years. With her impeccable sense of style, eye for detail, and ability to transform any space into a client’s dream, she has turned countless events into lifetime memories. Terri’s collaboration with clients, venues and vendors is as legendary as the jaw-dropping dessert reveals she designed that brought wondrous smiles and created a rich sensory finale to many celebrations.Every tour of our warehouse includes a stop by Terri’s room, a Classic emporium, lovingly curated over the years and housing an eclectic collection of decorations and treasures that reflect her passion for beauty and design. Terri has been the driving force behind countless generational events, from joyous mitzvahs to elegant weddings, always in sync with clients’ different styles and preferences.Beyond her professional prowess, Terri brings fun and laughter to those around her. Office staff always know what holiday is approaching by the whimsical décor of Terri’s office, and every newcomer quickly knows of her love of cats and hearts by her themed notebooks, bags and knick-knacks. Terri generously shared her knowledge with numerous team members and college students inspiring the next generation with confidence, expertise and joy in their work.We extend our deepest gratitude for Terri’s years of dedication, talent, and commitment to excellence. Terri is the essence of what makes Classic Catering truly classic. Her heart has left an indelible mark on all of us. Thank you, best wishes and Terri please continue to visit us and share your one-of-a-kind wisdom and charm.  Baring It – A Conversation with Chef Jerome TCCP: We could not stop thinking about the new plates you presented last week. Can you take a minute and walk us through the creation of these dishes? Chef: It’s a continuous process of discovery. Recently, I was introduced to a mushroom leaf and oyster leaf, ingredients I didn’t even know existed a week ago. The excitement and wonder of finding something novel is indescribable. When I encounter a new ingredient that’s never been part of my repertoire, I start with my flavor bank. I taste new things all the time, even things I didn’t like at first, like anchovy paste. Over time, these experiences build a mental library of flavors that I can draw upon when creating original dishes. TCCP: Can you tell us more about your flavor bank and how it influences your creative process? Chef: For me, it’s all about memory and experience. Take the oyster leaf flavor, for example. I think about how to showcase its salinity and aftertaste without overwhelming. My past experiences with oysters guide me in creating new dishes. When developing a menu, I draw on different ethnic cuisines and my flavor bank to make connections and create something unique. Even ideas that didn’t work out initially can be revisited and improved with new discoveries. I’ve kept all of my notebooks from early days as a chef filled with ideas and things that worked and didn’t work. These continue to be sources of reference and inspiration. TCCP: How do you incorporate the diverse backgrounds and experiences of your team into your dishes? Chef: At Classic, we have a talented team with varied culinary backgrounds. For example, Chef Bas has experience from the Cayman Islands and brings his Turkish influence, while Chef Javier incorporates his Puerto Rican heritage into his recipes. Each distinct approach allows for constant learning and teaching within the team. When building a new dish or menu, I invite input to get additional insights and ideas, enriching the final product. TCCP: You spoke to us about the oyster leaf flavor. Can you elaborate on how you derived the exquisite first course you created with it. Chef: Sure, it is inspired by my time with Michel Tersiguel, who taught me the basics of country French cuisine. We made a Salmon ‘Chowderee’, which is a seared salmon filet with a light fish fumet chowder. It featured a delicate mix of potato, thyme blossom, and a tarragon fennel puree. The dish was simple yet flavorful, with intense well-balanced flavors. For the new dish, I used oyster leaf. I shucked and drained the oysters, used a heavy shot of cream to create the fumet, and brunoised the lardon for flavor. The oyster leaf blossom became the base for a quenelle of caviar. I drizzled fennel tarragon puree in the shell and added fresh herbs from our garden for color. The dish was simple but composed, showcasing the oyster leaf in a new way. TCCP: You also mentioned a dish using mushroom leaf. Can you tell us more about that? Chef: Yes, we created a dish using mushroom leaf in multiple ways. We made a mushroom leaf pesto, seasoned with just a bit of garlic to prevent overpowering the flavor. We used different mushrooms like royal trumpet, morel, oyster, and maitake, each prepared with a different cooking method. We added tiny potato latkes to add a crisp texture. The dish was finished with a Pecorino Romano foam made by melting shaved cheese into pureed whole milk and straining it. We also added a parsnip puree for sweetness and finished with beet blossom for a touch of color. TCCP: It sounds like your passion for cooking plus having a great team around you really makes a difference. Chef: Absolutely. If you love cooking and work alongside good people, it makes the kitchen a fun and collaborative environment. Of course, there are challenges, like when a dish has too much liquid. But the only way to become good at what you do is through trial and error. It’s okay to fail and start over; that’s how you learn and improve.   Bearing It With the release of the new season of the TV show The Bear, our water cooler chatter has been abuzz. While some couldn’t picture Carmy as a head chef due to his previous role in Shameless, most found the show entertaining and a fairly accurate portrayal of the restaurant industry’s ups and downs. Chef Jerome noted, “It’s entertaining and funny because it showcases so many things that can go wrong in a kitchen.” Most everyone agreed on the realistic depiction of the mental strain that comes with working in a high-pressure environment. While Chef Bas thought the show exaggerated the level of fighting and yelling, the focus of training and striving for excellence struck a chord with our team. The scene where Marcus works tirelessly on perfecting his donut was particularly impactful. For Lisa, it was heartbreaking to watch Carmy angrily toss the donut on the floor, but others could understand his frustration. The redemption came when Carmy eventually tried the donut and acknowledged its greatness. The meticulous process of cooking, such as the dedication required to cook vegetables for 24 hours to achieve consistent taste, resonated deeply with Chef Marie Cris. The constant calls of “Behind, chef!” and the small tasks like removing labels for dishwashers added authenticity to the show’s depiction of kitchen life. When Sydney took on the expo role and became overwhelmed, leading to a shutdown, it mirrored the intensity every kitchen faces at some point. This scene particularly stressed-out Eric and Jenny, highlighting the show’s ability to evoke real emotions and reflections on their own experiences. Overall, The Bear offers a glimpse into the sometimes hectic, yet rewarding world of the culinary arts, capturing the grit and artistry of work in a kitchen. Realistic or not it has captured the attention of both culinary professionals and non-professionals who choose to binge or savor. And no worries, you won’t find any season three spoilers here. |
From Our Library, Harriet’s Book Picks: The Bartender’s Pantry by Jim Meehan Jim Meehan’s latest book The Bartender’s Pantry, A Beverage Handbook for the Universal Bar focuses on the mixers, an essential element in the contemporary era of bartending. The quality and provenance of these zero proof ingredients takes center stage, elevating cocktails to new heights as well as creating sophisticated alcohol-free beverage options. Meehan organizes the guide into ten chapters; sugar, spices, dairy, grains & nuts, fruits, vegetables & herbs, coffee, tea, soda and ferments. His deep research incorporates the histories of the components, appreciation for the growers and producers as well as the complicated challenges of the food chain. Emma Janzen, journalist and co-author assisted Meehan in collating and condensing the vast amount of material amassed after years of research and experimenting. The Bartender’s Pantry is a delightful read, whether read cover to cover or randomly opened. Its artful illustrations provide the reader step by step instructions for crafting the mixers and stunning photography captures the finished product. Sourcing, tools and storage notes are included in every section and flavor profiles are carefully considered. But this compact handbook is much more than a how to book. Meehan celebrates the people and the communities who are the key to an excellent cocktail. In addition to the featured bartenders, he emphasizes the growers and producers, the drivers and the receivers, the prep hands and the purveyors. He encourages the beverage crafter to reach beyond her inner circle, with an open mind and expand the possibilities. For starters, think Peruvian purple chicha morada, turk kahvesi or Turkish coffee and Szechuan ginger beer. Meehan is invested in the joy of the journey as much as the pleasure of an intentionally crafted cocktail. He is writing for the professional and he is writing for anyone who is curious and is willing to do a little work. Either way this is a book filled with purpose, pleasure and a pursuit of possibilities. Classic Comics by Katelyn West  From our Kitchen: Avocado Spring Rolls Chef Gregg Bozick This recipe has become a favorite in my family, originating when my brother lived on an avocado farm in California. With a steady supply of fresh avocados, we crafted this appetizer, which quickly became a staple at our family gatherings. Its rich, creamy flavor has made it a go-to dish for our parties. I hope it brings as much enjoyment to your table as it does to ours. Ingredients: 1 package spring roll wrappers 3 avocados 4 Tbsp Divina tomatoes, drained 4 Tbsp red onions, minced 6 Tbsp cilantro, freshly minced salt & pepper to taste 1-2 Tbsp sugar 1 egg, beaten oil for frying Directions: Cut avocado in half, and remove pit..Combine avocados, tomatoes, onion, cilantro, salt and pepper. Be careful not to fully smash avocados.Place a spring roll wrapper with a point of the square towards you. Brush the top tip of the wrapper with the egg. Spoon 2 tablespoons of the mixture on the corner closest to you. Fold the corner of the wrapper nearest to you over the mixture covering the mixture but not quite to the other corner compacting the mixture into the fold forming a log. Either freeze or fry immediately. To fry: Heat a deep skillet with 2 inches of oil over medium heat for 5 minutes to bring the oil to the right temperature. (If you are using a thermometer, the oil should register 350 degrees.) Dip one spring roll into the oil to test the heat. It should immediately start to bubble around the spring roll. If not, continue heating the oil for several more minutes. Fry for 2 minutes and then flip the spring rolls and cook for another 1-2 minutes. They should be a nice golden brown color. Drain on a paper towel lined plate and continue frying the rest of the spring rolls. (you can put the spring rolls in the oven at 200 degrees to keep warm if you are frying a whole bunch of them). Serve the spring rolls with sweet chili sauce on the side. Click here to print the recipe. |
July 1, 2024
July 2024: To Bear Out
