courtesy of Ken Rochon, Umbrella Syndicate

Jerry Edwards CPCE is the spokesperson for Meals on Wheels of Central Maryland, an organization close to his heart. All of the Chefs who are participating in this dinner also gave their time and resources to the annual fundraiser – this year, Jerry stepped in as the auctioneer and Meals on Wheels helped to raise over $21,000 to help provide nutritious meals to people who are homebound due to age or disability.

The highlight auction item of the evening was the Exclusive Culinary Extravaganza Package which involves 7 of the evening chefs – who will give TWO lucky winners an eight-course dining experience in their home for 12 people, from appetizers to dessert, served with impeccably matched wines with each course.

Meals on Wheels Participating Chefs: CHEF WINSTON BLICK, Clementine’s CHEF JAY COHEN, Mia Carolina CHEF JERRY EDWARDS, Chef’s Expressions CHEF NANCY LONGO, Pierpoint CHEF RONNIE CHING, The Classic Catering People CHEF BARRY FLEISCHMANN, Innovative Gourmet CHEF NINO GERMANO, La Scala Ristorante DARRICK GRANAI, Baldwin Station CHEF DOUG WILSON & CLUB MANAGER PAUL GLOMP, Sparrows Point Country Club GEOF MANTHORNE, Charm City Cakes CHEF RODNEY HENRY, Dangerously Delicious Pies CHEF SARAH MOGOL, The Bountiful Experience CHEF JERRY PELLEGRINO, Waterfront Kitchen CHEF KIMBERLY RIGBY, Parfections CHEF TRAVIS SZERENSITS, The Manor Tavern

Featured Menu Item from Chef’s Expressions

Created by Jerry Edwards CPCE (Chef’s Expressions and Meals on Wheels Spokesperson)

Shitake Mushroom Chopsticks, Candied Ginger and Red Curry Chicken Dim Sum, Asian Bar-b-que Hoisin Glaze

Candied Ginger and Red Curry Chicken Dim Sum

makes 24 Dim Sum

1 tsp. Sesame Oil
1 tsp. Grape Seed Oil
4 ounces Sweet Onion, julienne 4 ounces Carrots, julienne 4 ounces Celery, julienne 16 ounces ground Raw Chicken
4 ounces diced cooked Shiitake Caps 2 tablespoons chopped Basil Leaves 1 tablespoon chopped Mint Leaves 2 tablespoons Candied Ginger
1 teaspoon Rice Wine Vinegar
1 teaspoon finely chopped fresh Ginger 1 teaspoon Sambal
½ teaspoon Thai Red Curry Paste 2 tablespoons Mirin
2 tablespoons Soy Sauce
Salt and Pepper 24 Wonton Skins
1 Egg mix with 1 teaspoon of Water

Sauté onions, carrots, mushrooms and celery in sesame and grape seed oil until tender. Combine chicken and vegetables in a small mixing bowl. Add basil, mint, candied ginger, sambal, red curry paste, Mirin soy sauce, ginger rice wine vinegar salt and pepper.

Fill Won Ton wrappers with ½ oz of mix fold like a purse sealing edges together with egg wash. Steam on banana leaves in bamboo steamers.

Eastern Inspiration, Western Flair Culinary Class
Wednesday, May 23, 6 to 8pm at the Gramercy Mansion
Experience traditional Asian ingredients as they are used to inspire Western Cuisine

Although this recipe won’t be at the class, it is a delicious dessert! view the recipes we will be making

Forbidden Rice Pudding with Candied Ginger and Asian Apple Compote

Serves 10

2 cups Black Sticky Rice
3 cups Water
2 cups canned or fresh Coconut Milk
3/4 cup Palm Sugar, or substitute Brown Sugar
1/2 teaspoon Salt

Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes.

Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked.

Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours.

Serve at room temperature, in small bowls, with your choice of topping.
You may refrigerate also but pudding will firm up.

ASIAN APPLE COMPOTE

2 Saigon cinnamon sticks, each broken into 3 pieces
3 whole Cloves
1 tablespoon Australian Candied Ginger
5 Asian Apples (about 18 ounces), halved, cored
1 teaspoon fresh Yuzu Juice

Preheat oven to 325°F. Insert 1 piece of cinnamon stick and 1 clove into each half of apple. Arrange apples, cut side down, on baking sheet. Bake until apples are soft, about 30 minutes. Cool slightly. Remove and discard cinnamon sticks and cloves. Scoop flesh from apples into medium bowl. Add lemon juice. Using fork, coarsely mash apples. Season compote with salt and freshly ground pepper. Serve warm.

Hope to see you at the Eastern Inspiration, Western Flair Culinary Class on Wednesday May 23rd, 2012!

Brendan is a mastermind when it comes to creating his cocktails so we asked him to share with us his twist on the margarita!

Love making cocktails at home? Here’s some tips from Brendan that he shared with us!

Courtesy of Sara Warfield

Heat Seeking Countermeasure

1 ¼ oz. Tanteo Jalapeno
½ oz. Agave
¾ oz. Lime
¾ oz. Pamplemousse Liqueur

Shake with ice. Strain into a salt rimmed coupe.

Garnish: Jalapeno Coin

In Margarita heaven, here’s one for a Yuzu Asian Margarita that we have on our bar menu in the summertime.

Brendan is a mastermind when it comes to creating his cocktails so we asked him to share with us the best tips and tricks of the trade so you can become an expert as well.

What are the 3 most important things for creating the perfect cocktail?

The things I think are most important in creating a cocktail are…

1) Balance. No matter what combination of ingredients you use, balance is key.  Take your time mixing ingredients and make sure to use a careful hand with citrus, sugar and bitters.  They are essential ingredients in a quality cocktail but too much can make a cocktail too sweet, sour or bitter.

2) Shaking vs. Stirring.  Shake all cocktails with citrus or juices to make the cocktail come alive with texture, a quick chill and dilution.  Stir cocktails that are all spirit based (i.e. a Manhattan).  Stirring a cocktail with a little syrup added is fine.

3) Quality Ingredients.  Quality ingredients make for better cocktails.  Don’t cheap out on bad spirits.  The most expensive won’t make the best cocktails either.  And fresh juices and citrus is key.

What is your favorite bartender trick?

My favorite bar trick is probably flaming a twist of lemon or orange peel.  People, even millions of years since man discovered fire, still are wowed by a little burst of flame.

What are your favorite trends in the realm of cocktails?

As for trends in the cocktail world, I love that Baltimore is catching up on the cocktail scene and that cocktail savvy guests are veering away from vodka.  It’s so bland and one dimensional. Only what you mix with it adds flavor and character to a cocktail.  Gins, Whiskies, Tequila, Brandy, Mezcal, Rums and so many cool cordials along with an army of bitters to choose from are making cocktails so exciting to play with. And there is so much more all the time.

-Brendan Dorr

A big thanks to Brendan for his wonderful input. Want to experience his expert creations first hand? Join us for our “Up in Smoke” Secret Supper on May 18th.

Yuzu Asian Margarita

2 ounce of silver tequila
1 ounce of Yuzu juice
½ ounce of lime juice
¼ ounce of St. Germain elderflower liqueur
¼ ounce of agave nectar
Lime Coconut Smoked Sea Salt

Swab rim of chilled cocktail glass with agave nectar and rim with salt. In a shaker, add fluid ingredients and a scoop of ice. Shake until chilled and strain into the prepared glass.

Glass: Martini

Want more Asian inspired recipes? Whisk with us at our Eastern Inspiration, Western Flair Culinary Class! Reserve your spot now, we are filling up fast!

Each month, we feature one of our favorite Maryland Venues.
This month, we are showcasing the American Visionary Art Museum!
800 Key Highway Baltimore, Maryland 21230
Nestled at the base of historic Federal Hill in the south side of Baltimore’s beautiful Inner Harbor, the American Visionary Art Museum is a unique and exciting venue for special events. Not only is the museum the national repository for the artworks created by self-taught artists, the building’s architecture is an artistic creation unto itself – winning many international and national awards for its design and beauty.  AVAM is capable of hosting events from small intimate dinner parties to large-scale receptions.

The Wedding Celebration of
Deborah Srabstein and Ari Houser

On April 1^st, 2012 Chef’s Expressions catered the Wedding Celebration of Deborah Srabstein and Ari Houser at the American Visionary Art Museum, giving them a unique evening to remember forever.

Mike Buscher Photography

The courtship between Srabstein and Houser began as a friendship and developed as they shared their interests in hiking, live music, food, culture and their canine companions. Srabstein described her reservations and attraction as something unlike she had ever felt before. “I had a feeling that there was something right about it. There was a certain gravitas to it that I didn’t have before,” she says. After Srabstein returned from a trip to Thailand, Laos and Singapore the romance between the two quickly grew as they met each other’s families and discussed their future. Houser proposed in January and the two were wed on April 1^st this year.
(For more of their story check out their article in the Washington Post!)

The ceremony was held overlooking the Baltimore Harbor in Federal Hill Park, where the couple exchanged vows beneath a traditional chuppah surrounded by their family, friends, and two dogs. The reception was held in the American Visionary Art Museum where Chef’s Expressions prepared a completely vegan menu, attentive to the bride’s needs and the couple’s desires for their guests. The bride collaborated with our Event Design Consultant, Melanie Brzozowski, for the décor of the event creating a beautiful atmosphere with floating paper lanterns, centerpieces of floating candles and delicate pink flowers, to balance with the dramatic and lively room at the museum. It was a delight for Chef’s Expressions to work with Deborah and Ari to create a truly magical celebration and we wish them all the best.

Mike Buscher Photography

Deborah and Ari’s Menu

Mike Buscher Photography

BUTLER PASSED HORS D’OEUVRES
Shiitake Chopsticks
Vegetable Dim Sum
Avocado and Mango Salsa
Mini Beet Carpaccio Waffle Cones
Gazpacho Shooters
Samosas

SEATED SERVED DINNER
First Course Duo
Beet Vase
Filled with Mache, Lolla Rossa and Baby Spinach
White Balsamic Vinaigrette
Roasted Plum Tomato Soup
Infused with Fennel Seeds
Topped with Fried Basil
Artisan American Bread Basket

Second Course

Mike Buscher Photography

Wild Mushroom Risotto
Infused with White Truffle Oil
Topped with a Tempura Enoki Mushroom

Entrée Course

Mike Buscher Photography

Whipped Southern Yam and Puree of Spring Spinach Timbale
Infused with a Hint of Organic Maple Syrup, Ras El Hanout, Toasted Fennel Seeds,
Valencia Orange Zest and Grape Seed Oil with a Crown of Asparagus Spears
Topped with a Kataifi Nest
Presented on an Artichoke Bottom
Moat of Baby Brussel Sprouts
With Roasted Red Peppers
Topped with a Pistachio Dust

Vegan Wedding Cake

Mike Buscher Photography

Dessert Trilogy
Thai Purple Rice Pudding
Meyer Lemon Square
Long Stem Strawberry
Injected with Grand Mariner

Freshly Brewed Coffees and Imported Teas

Mike Muscher Photography

We would like to thank Deborah and Ari for choosing Chef’s Expressions and the American Visionary Art Museum for their special day. They were such a joy to work with and we wish them the very best. Also, a special thanks to Mike Buscher Photography, Amy Epstein, from Crimson & Clover, Drymill Road and AJ Productions for their wonderful services.

White Peach Sangria

White Peach Sangria

Makes 1 Gallon

3/4 Cup Sugar
½ Bottles Brandy
1 sliced lemon
1 sliced Orange
1 sliced Lime
2 bottles Cono Sur Viognier
½ gallon Peach Juice (Nectar)

(hint: for more inspirations search our blog with ‘recipes’)

Want more recipes? Whisk with us at one of our culinary classes.

presents:
‘Up In Smoke’ Secret Supper

Friday, May 18th, 2012 – 6:30pm * Downtown Baltimore

until May 9th – $74.95 plus tax and service
after May 9th – $84.95 plus tax and service

Sachs Photography

Up In Smoke Secret Supper:
This secret supper was created by two master-minds,
our President and Corporate Chef, Jerry Edwards CPCE,
and Brendan Dorr of the Baltimore Bartenders’ Guild.
The two bring together the worlds of fashionable food and expert mixology to create a one of a kind dining and cocktail experience in the new trend of smoked foods and drinks.

Sachs Photography

Sachs Photography

Please join us for a fantastic evening! For reservations please visit our Secret Suppers page.

Jerry’s Homemade BBQ Sauce

(Foodie Tip: for a fantastic pairing Jerry suggests  2006 Catena Malbec)

2 whole Sweet Onion (Vidalia, Mayan or Supersweet)
7 strips smoked bacon (Applewood preferred)
6 garlic cloves
4 cups Ketchup
1⁄2 Cup Molasses
1⁄2 Cup Honey
1⁄2 cup Cider Vinegar
1⁄2 cup Brown Sugar (light)
Sea Salt
Black Pepper

Dice Onions and Bacon into 1⁄4 inch pieces. Smash Garlic Cloves and chop very fine. Gently Sauté Onions, Bacon and garlic in 6 -8 qt. sauce pan over medium heat with a pinch of sea salt (keep the bacon moving and have patience). When the bacon is mostly crisp (not black) and the onions are very tender pour off the bacon grease.

Add brown sugar and vinegar and deglaze the pan. Let cook for about 3 minutes then add ketchup, molasses and honey.
 Simmer for 20 minutes and adjust seasoning.

Enjoy!

For more fabulous recipe inspiration – visit ‘Our Food’, where we’ve gathered all of our recipes from the blog -or- join us at an upcoming Culinary Class, Wine Supper or Secret Supper and let us cook for you!

Seven Questions to Ask a Caterer

1. How many other weddings or events is your caterer involved with on your event date?

Unlike many caterers, we limit our calendar to ensure that each event receives the full attention of our staff. We don’t believe that a smaller event should suffer when a date or weekend is crowded with other events. Therefore, we do our best to only schedule three to four events on the same day depending on the size of the event and needs of each client.

2. Who from your caterer’s team and culinary staff will be on hand to manage your event?

It’s Chef’s Expressions policy to have a strong team at each event. It is the hands on approach from our Event Design Consultants, Event Specialists, Supervisors, and Culinary team who oversee the event preparation and execution and allow for a flawless event for you and your guests.

Service Team preparing for an event at the George Peabody Library. Jennifer McMenamin Photography

3. What is the service staff to guest ratio and bartender to guest ratio?

Chef’s Expressions assigns staff based on the size and complexity of each event. This is typically determined after a decision has been reached on the venue and flow of the event. Typically, we assign one server per every two tables, and one bartender and chef per every fifty guests. This allows all guests to receive service within a comfortable time frame. Additionally, this ratio ensures a tidier event and helps keep setup and clean up costs to a minimum.

Jennifer McMenamin Photography

4. Is the food prepared on-site, or is it cooked elsewhere and brought to the venue to be reheated and served?

Chef’s Expressions preparations are made exclusively from scratch and cooked to order, à la minute style, to ensure an unparalleled experience for each of your guests. Food only peaks once and we want it to be as flavorful as possible at the time it is served to your guests. If your venue does not have a kitchen, we bring all the appropriate equipment to make the food preparation and service seamless.

Jennifer McMenamin Photography

5. Does your caterer utilize strictly seasonal and farm fresh menu items, or do they use frozen and pre-prepared products?

Chef’s Expressions uses the freshest, highest quality and sustainable food. We take every opportunity to utilize locally grown produce and proteins and never use any frozen or canned products. We source organic herbs and edible flowers to accent your plates and all of our breads, pastries, and cakes are made from scratch by our Pastry Chef, David Brooks. This ensures that your preparations are the best and most flavorful to create a memorable culinary experience for you and your guests.

6. Does the caterer employ their own staff or do they outsource from an agency?

Chef’s Expressions carefully recruits, hires and trains our own staff to ensure friendly, graceful and discreet service. We believe that service is essential to the success of your event and is just as important as the food. We would not trust your happiness to a temporary staff from an agency.

7. Above and beyond menu and planning logistics, how will your caterer provide a unique experience for your family and your guests?

Chef’s Expressions custom designs each of our events and our Event Design Consultants work intimately with you to make certain that your special day is flawlessly memorable. Our talented culinary staff combined with our organized operational team ensures a safe, healthy and memorable experience. Our clients consistently tell us that our comprehensive approach to their planning exceeds their highest expectations. View more client testimonials on the Wedding Wire.

Jennifer McMenamin Photography

Helpful Hint: Be certain that your caterer is fully licensed and insured.
Chef’s Expressions is fully licensed and insured for maximum liability required to serve food and alcohol in the off-premise setting. The enjoyment, comfort and safety of you and your guests is paramount.

Please call our office for any help with planning your next event! We can assist with venue selection, décor and linen ideas, timelines and more. Visit our website to learn more about Chef’s Expressions at http://chefsexpressions.com/ or contact us at 410-561-CHEF (2433).

A Special thanks to Jennifer McMenamin Photography.