Recipe Inspiration: Red Velvet Cupcakes

Posted on April 2, 2012 by Chef's Expressions

As you turn your calendars to April and start this Spring season we wanted to give you a fabulous recipe inspiration! The featured recipe this month is for the most delectable Red Velvet Cupcakes with Cream Cheese Icing from our Pasty Chef David Brooks. We hope you enjoy and for more recipe ideas search our blog with keyword ‘recipes.’

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes

Maria Linz Photography

Makes 36

1/4 cup (2 ounces) Red Food Coloring
3 1/2 tbsp high-quality Unsweetened Cocoa Powder
1 cup (2 sticks) Unsalted Butter at room temperature
1 3/4 cups Sugar
2 large Eggs
2 cups Cake Flour
1 1/2 cups All-Purpose Flour
1 tsp Kosher Salt
1 tsp Baking Soda
2 tsp Vanilla Extract
1 cup Buttermilk
1 cup Sour Cream
1 tbsp Distilled White Vinegar

Preheat the oven to 350°F. Grease jumbo muffin cups with butter or cooking spray, and lightly flour them, knocking out the excess flour, or line them with baking papers.

In a small bowl, stir the food coloring and cocoa powder together to make a smooth paste. Set aside. Using an electric mixer fitted with the paddle attachment, cream the butter and the sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup). Add the flour mixture in 3 increments alternately with the buttermilk in increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.

Fill the muffin cups ¾ full with batter. Bake for 25 to 35 minutes, just until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Do not over bake, or the cupcakes will dry out. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.

CREAM CHEESE FROSTING

4 ounces unsalted Butter, softened
4 ounces Cream Cheese, softened
2 cups Powdered Sugar
1 tsp Vanilla Extract
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

Want more fashionable food? Wine with Us at our It’s A Mystery Wine Supper on Friday, April 13th at the Gramercy Mansion. Spaces are filling up fast so reserve yours today!

A special thanks to Maria Linz Photography for the beautiful photo.

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A “Fairy Tale” Venue: The George Peabody Library

Posted on March 26, 2012 by Chef's Expressions

One of the most important parts of the event planning process is deciding on a venue. Our Event Design Consultants are great advisers to our clients and frequently help them find the best places for their special day.

Each month we will feature one of our favorite Venues. In March, we are showcasing the George Peabody Library!
17 East Mt. Vernon Place 
Baltimore, Maryland 21202

Sachs Photography - Flowers by Ann's Garden

The George Peabody Library has been traditionally known as a research library, but it also serves as a beautiful stage for events – wedding, corporate, and social. The space provides a flexible and elegant atmosphere that is truly unique to the Baltimore area. It is rare to find a venue that has such a dramatic space as the soaring stack room but still maintains an intimate feeling.
For more information…

Last fall Chef’s Expressions catered the Wedding Celebration of Kathryn Knapp and Manju at the Peabody giving them a night to remember. Here is what the bride had to say about her experience at the truly fantastic venue.

Sachs Photography, Ann's Garden

I was a bridesmaid in my friend’s wedding in 2007 when I first became familiar with the venue. After looking at pictures of the library, I knew right away that if I ever got married it would be at the George Peabody Library.

Fast forward 2 years and Manju and I were coincidentally living down the street from the library. After he proposed I told him we had to visit.

As we walked in it took our breath away and we knew we had to get married there. 

Several guests from my wedding said they felt like they walked into a fairy tale!

As self-proclaimed foodies, we knew that our caterer would be one of the most important decisions we would make. My husband is from India so we wanted to incorporate both cultures into our wedding food. We had to find a very special caterer that could meet our needs and Chef’s Expressions went above and beyond our expectations! They really worked with us to make a menu that would reflect both cultures.

Several wedding guests said it was the best food ever eaten at a wedding!

The food and presentation were phenomenal adding to the beauty of the George Peabody Library. Our wedding day was truly magical and Chef’s Expressions (Especially Bonny Opper!) played a vital role to make it that way. I cannot imagine my wedding without them!

Kathryn and Manju’s Menu

BUTLER PASSED HORS D’OEUVRES
Crab Cornets with a White Truffle Sabayon
Vegetable (Peas & Potatoes) Samosas
Shiitake Chopsticks
Grilled Lamb Loin Medallion Crostini
Mini Chicken Tandoori
Thai Vegetable Spring Rolls

Sachs Photography, Shitake Chopsticks with Raspberry Hoisin Sauce

SEATED SERVED DINNER
First Course Trilogy
Puffed Pastry with Fuji Apple Compote
Butternut Squash Soup
Beet Vase Autumn Salad
Artisan American Bread Basket

Sachs Photography, First Course Trilogy

Second Course
Roulade of Turbot
hint of Scallop Mousse and filled with Fresh Jumbo Crab
served on a Bed of Poached Spinach with Fennel Seeds
with a Lemon Basil Beurre Blanc

Entrée Course
Braised Boneless Short Rib Provencal
Yukon Gold Whipped Potatoes with Bourbon Sweet Potatoes
Roasted Jumbo Asparagus

Kathryn and Manju’s Wedding Cake
Chef’s Expressions Wedding Cake with alternating tiers:
Yellow Cake with Lemon Curd and Fresh Strawberries
Chocolate Cake with Chocolate Mousse

Sachs Photography, Ann's Garden

We would like to thank Katy and Manju for choosing Chef’s Expressions  and the George Peabody Library for their special day.  They were such a joy to work with and now that they are back in the area hopefully the opportunity will rise to work together again. Also, a special thanks to Sachs Photography, Ann’s Garden, and Absolute Entertainment for your wonderful services.


Want more event ideas and inspiration? Visit us on

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It’s a Mystery Meal Wine Supper

Posted on March 19, 2012 by Chef's Expressions

The wines identity will be kept secret as they are poured and revealed after you guess. 

Friday, April 13th, 2012, 6:30pm
All wine suppers ($99.95 plus tax and service) are held at the Gramercy Mansion in Stevenson, MD

“The service and staff at every event are always cheery and friendly.”
- Wine Supper Attendee

Rachel Smith Photography

BUTLER PASSED HORS D’OEUVRES
Manchego Cheese Tarts
Cream of Wild Rice Soup Shooters
mystery wine

SEATED SUPPER
North Atlantic Roulade of Turbot
with Pear Soubise Arugula, Pistachio and Grapefruit Tumbler
mystery wine

Rosemary Roasted Maryland Chicken
Indian Corn Pudding
mystery wine

Local Pork Belly with Poutine Sauce
Salted Fries
mystery wine

Western Maryland Venison and Juniper Berry Stew
Bacon Dusted Puff Pastry Shell
mystery wine

Gunpowder Bison Steak Diane
Brandy Chanterelle Sauce
Roasted Asparagus
mystery wine

Hot Strawberry Apple Crisp
Tableside Ice Cream
mystery wine

Rachel Smith Photography

Rachel Smith Photography

Rachel Smith Photography

We’d love for you to join us! Make reservations online or call us at 410-561-2433 (CHEF)

Every month, Chef’s Expressions partners with a non-profit to support for our Wine Suppers. This month, we are supporting the Maryland chapter of Health Care for the Homeless. Health Care for the Homeless (HCH) provides health-related services, education, and advocacy to reduce the incidence and burdens of homelessness. Founded in 1985, HCH has evolved into Maryland’s leading provider of comprehensive health-related services for adults and children experiencing homelessness. With strong public and private support, HCH is guided by a vision of a future without homelessness in which all Marylanders have access to comprehensive health care, affordable housing, and livable incomes.

For more information about Chef’s Expressions please visit our site.
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Ask Bonny: Tips for Planning a Great Event!

Posted on March 12, 2012 by Chef's Expressions

Sachs Photography

After being in business for 30 years Chef’s Expressions has expertly planned and caterered countless events. Every event is uniquely prepared for each client to create a memorable experience. But as a client, what do you need to know before you meet with the caterer and what exactly goes into these elaborate events?

We asked our award-winning Senior Event Design Consultant Bonny Opper a few questions to help shed some light on the planning and catering process and hopefully help you in your own event planning.

How should a client prepare before meeting with a caterer?

When I meet with a client for the first time, there are a few things I want to know about their event. I am really interested in getting the general information about their event like the venue, time and date, number of expected guests, and their vision and expectations for the party. Weddings make up 80% of the events I work on and a major decision is if they want a stations themed reception, which it a very fun and lively feel or a seated meal, which provides a more structured and traditional theme.

What do you consider the most important item to decide on when planning an event?

It is most important that a client define their budget. At Chef’s Expressions, we offer customized services and fabulous five star cuisine that can be more expensive than what many might find somewhere else. It often serves as the deciding factor if we are the right fit for each other.

How do you create a memorable event for your client and their guests?

My main intention as a planner is to make every client feel like a guest at their own event.  We at Chef’s Expressions, want to create a stress-free planning process and event for our clients. There is nothing more important than having a structured timeline for each event. As a planner, I want to ensure that the pace of the event is consistent so there are no lull periods where the guests are not being entertained or enjoying themselves.

How can you make an event trendy but not over the top?

I turn to the internet and industry magazines as a main resource to find out the best ways to make an event trendy and fun. Recently, photo-booths have been a really fun way for guests to engage at an event and have something to take away. They also give provide a live feed of the photos at the event.  I also recommend working closely with an event designer to find simple ways to make it festive with certain colors or fun props.

What is one thing people should consider when planning an event?

A lot of the focus in planning an event is the food, but just as important is the service staff that is interacting with your guests. Our staff is all in-house and part of the Chef’s Expressions family (some have been with us for over 12 years) so they understand our values and commitment to quality. We want to provide a personal experience to our clients and having a staff that is invested with our company insures that.

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

What makes the way you plan events at Chef’s Expressions so unique?

We build a relationship with our clients. I am not only the sales person I am the planner as well. I work with the clients every step of the way – from our first phone conversation until their event to create a seamless planning experience. I have been in this industry for many years and want to share my experiences and expertise with my clients.

Want more event ideas and inspiration? Visit us on     

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Ask Jerry: Food and Wine Pairing

Posted on March 5, 2012 by Chef's Expressions

Each month, Jerry Edwards CPCE hosts a wine tasting at his house with members of the Chef’s Expressions team, Rita Blackwell of Wine Express and a few personal guests to brainstorm for the upcoming month’s Wine Suppers.

The team tastes upwards of 40 wines that match the upcoming theme and offers their input and inspiration for possible dishes.

At each tasting, Jerry is the ring leader making the executive decision and ultimately the most fabulous choices for pairings. In order to dig a little deeper into the thought process behind executing these fantastic pairings, we asked Jerry a few questions that will hopefully help you in your own pairing endeavors.

 

When you taste a flavor in the wine are you more interested in complimenting or contrasting the flavor in the food? 

There are two major ways to pair food and wine.  You can either match the pair by similar tastes, as we like to say, compare the flavors.  For example, if you taste fresh pears in a Moscato wine, serve a dish containing pears.   A second way to match wine and food is to contrast them. Like people, sometimes opposites attract in wine and food.  For example, when you have a very crisp and acidic wine, sometimes a rich and fatty food will go well together.  The wine leads the pairing.  So I always taste the wine and then create the dish or choose the food.

What is the biggest mistake people should avoid when pairing food and wine? 

I think ordering wine in a restaurant is the most challenging thing to do. You really have no idea of what the dish tastes like and you also may have several different food selections from the other diners.  I think it is always best to ask the sommelier for recommendations. Be sure to give them your favorite wine styles and a price range so that they can help you best.

What is the most versatile wine to pair with food? 

The most versatile wine for whites is a Sauvignon Blanc and for reds, a Pinot Noir.  The reason is that Sauvignon Blanc will work with citrus flavors and rich textures.  Pinot Noir has the same acidic style, so they also work with a wide range of foods.

What course at the Ides of March Wine Supper are you most excited to see how the wine and food pair together? 

I am always most excited about the beginning of the meal.  My feeling is that if you nail that course, then all the others will fall in line.  So for me, a great match between a complex white with layers of complexity like the Cataldi Madonna Trebbianno di Abruzzo which starts off our Ides of March Wine Supper on March 16th paired with a rich and complex seafood dish like the Crispy Mahi Mahi Cannoli with Green Apple Salsa Verde and Avocado and Purple Cabbage will send our guests off to a great start.

What do you think makes our Wine Suppers a unique experience?

The intimacy of the experience is what makes it so unique for our guests.  We work hard to seat the right people together.  Then each course is a great match between wine and food.  I briefly introduce the wine, but then I go around and talk to everyone making sure they discover the match for themselves.

 Join us at the Ides of March Wine Supper on March 16th at the Gramercy Mansion to experience the inspired wine and food pairings!

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Recipe Inspiration: Herb Encrusted Sea Bass with Pancetta Hash

Posted on February 27, 2012 by Chef's Expressions

On March 21st, we’re hosting our Poulet and Poisson Culinary Class – we’d love to see you there!

If you can’t make the class or want even MORE recipe ideas – Here’s some kitchen inspiration [hint: you can also search our blog for 'recipe']…

Herb Encrusted Sea Bass with Pancetta Hash

Pancetta Hash

¼ lb diced pancetta or smoked bacon
1 large white or Vidalia onion
¼ lb butter
1 medium size baking potato shredded on a mandolin or cut julienne
sea salt and white pepper
fresh chopped parsley

In a large skillet over medium heat sauté pancetta. Remove from pan and then melt butter turning up to high heat, add onions and potatoes.  When onions are translucent and potatoes sticking to pan add pancetta.  Add fresh chopped parsley.  Remove from heat and serve.

Sea Bass

(6) 4 ounce filets of Chilean Sea Bass
1 bunch fresh basil
1/2 bunch fresh parsley
½ bunch fresh thyme
3/4 cup unseasoned bread crumbs
1/2 lb. of butter

In food processor blend herbs, then add butter.  Remove into bowl and add breadcrumbs blending until a smooth crust forms.
Spread crust on top of Sea Bass and place in 375-degree oven.
Roast for 12-15 minutes and serve over Pancetta Hash or with any sauce you desire.

Want more recipes like this? Come to our Poulet and Poisson Culinary Class on March 21st.

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Ides of March Wine Supper

Posted on February 20, 2012 by Chef's Expressions

A festive celebration of Roman Cuisine and Italian aromatic white and rich red wines.

Friday, March 16th, 2012, 6:30pm

All wine suppers ($99.95 plus tax and service) are held at the Gramercy Mansion in Stevenson, MD

“The food is spectacular! Their attention to detail amazed me … everyone on the staff is so friendly and personable”
–Drs. Colleen and Christopher Lemmon

Rachel Smith Photography

BUTLER PASSED HORS D’OEUVRES
Galangal Cream Soup with Lemon Verbena Foam
Seared Mediterranean Scallop with Vanilla Aioli served on a Bamboo Fork
Cantina del Tarburno Folius, Falanghina Sparkling Wine, Benevento Italy

SEATED SUPPER
Crispy Mahi Mahi Cannoli
Green Apple Salsa Verde, Avocado, and Purple Cabbage
2010 Cataldi Madonna Trebbianno di Abruzzo, Abruzzo Italy

Pan Seared Ras el Hanout Spiced Chatham Cod
Lemongrass infused Pea Puree with Preserved Lemon Confit
2008 Castello Della Sala Bramito Chardonnay, Umbria Italy

Cedar Planked Cinghiale
Black Plum Sauce
Cippolini Onions with a Root Beer Glacé
2009 Campo di Sasso Insolio di Chingale, Bibbona Italy

Handmade Gnocchi
Short Rib Ragout
Anise Scented Ciabatta Crisps
2005 Conti Degli Azzoni Passatempo, Montefano Italy

Blueberry Glazed Roasted Duck
Wild Mushroom Polenta and Frico Chips
2007 Produttori del Barbaresco, Barbaresco Italy          

Desserts and Coffee in Lobby
Angie’s Chocolate Surprise
Passion Fruit Cotton Candy
Meyer Lemon Lollipops

We’d love for you to join us! Make reservations online or call us at 410-561-2433 (CHEF)

 

Every month, Chef’s Expressions partners with a non-profit to support for our Wine Suppers. This month, we are supporting the Lucille E. Hoilman Scholarship for the School of Health Professions. Lucille is the mother of Melanie Brzozowski, an Event Design Consultant with Chef’s Expressions. This scholarship was established in 2007 to honor the life of Lucille E. Hoilman (1948-2007), former senior administrative assistant for the dean of the School of Health Professions. Mrs. Hoilman was a champion of School of Health Professions students and staff. She valued all of the characteristics that make a good healthcare professional, such as honesty, integrity, concern for others, scholarship, and service.This Scholarship was created in her honor. A portion of wine sales from Wine Express will be donated to the scholarship.

 

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Valentine’s Day Recipe: Savory Chocolate Chili

Posted on February 13, 2012 by Chef's Expressions

Haven’t decided what to do for Valentine’s Day? Stay in and try this recipe from our Executive Chef John Walsh…

Savory Chocolate Chili (vegetarian)  

Makes 6 servings

2 medium Dried Ancho Chilies, rinsed, patted dry, split lengthwise, seeded
1 Dried Chipotle Chili, rinsed, patted dry, split lengthwise, seeded
1 teaspoon Cumin Seeds, toasted
1 teaspoon Dried Oregano, crushed
1/8 teaspoon Cinnamon
1- ½ teaspoons Salt
2 tablespoons Olive Oil
2 medium Onions, chopped
4 Garlic Cloves, minced
3 Zucchini and/or Yellow Squash, quartered lengthwise and cubed
3/4 pound Kale, stems, ribs discarded, leaves chopped
1 teaspoon Grated Orange Zest
1/8 teaspoon Sugar
1 ounce Unsweetened Chocolate, shaved or grated
1 (14.5-ounce) Can Whole Tomatoes in juice, drained, reserving juice, chopped
1-1/4 cups Water
3 (15-ounce) Cans Pinto Beans, drained, rinsed

Cook chili peppers flat in a skillet on both sides over medium heat until just tender, about 30 seconds. Cut into small pieces. (Be sure to turn the fan on over the stove and don’t breathe in the vapors rising up from the skillet.)

Combine chili peppers and cumin seeds in a coffee or spice grinder and process until finely ground. A mortar and pestle can be used as well. Combine chili mixture with oregano, cinnamon, and salt.

Heat oil in a large pot and sauté onions until softened. Mix in garlic and cook, stirring, 1 to 2 minutes. Stir in chili mixture and cook 30 seconds. Add zucchini or squash and kale and cook 5 minutes, covered. Stir in orange zest, sugar, chocolate, tomatoes and juice, and water.

Place lid on pot and cook 15 minutes or until vegetables are tender, stirring chili often. When vegetables are cooked through, add beans and cook another 5 minutes. Season to taste with salt, if needed. Serve warm.

Enjoy!

If you love to cook, eat, and drink, join us at our Culinary Classes!

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A Rose by Any Other Name

Posted on February 7, 2012 by Chef's Expressions

Valentine’s Day Wine Supper

Tuesday, February 14th, 2012, 6:00pm

All wine suppers ($99.95 plus tax and service) are held at the Gramercy Mansion in Stevenson, MD

“The food is spectacular! Their attention to detail amazed me … everyone on the staff is so friendly and personable”
–Drs. Colleen and Christopher Lemmon

A Veronique banquet for star crossed lovers with romantic cuisine partnered with wines from the countries that inspired romance – France, Italy and Spain!

photography by alexander

Artful Weddings by Sachs Photography


Bradshaw Styling

BUTLER PASSED HORS D’OEUVRES
Chesapeake Bay Yellow Perch Fritters with Clove Remoulade
Chicken and Spinach Slippers with Tangerine Ice
2009 Rocca delle Macie Orvieto, Orvieto Italy

SEATED SUPPER
Peeky Toe Crab
Cornmeal Crusted Fried Green Tomato
Lemongrass Beurre Blanc
2010 Chateau de Fontenille Bordeaux Blanc, Bordeaux France

Wild Rabbit and Caper Ragout
Lemon Pepper Pappardelle with Tempura Fried Caper Berries
2010 Verget du Sud Roussanne-Viognier, Vaucluse France

Pollo Ricotta Crepe
Rosewater Soubise and Edible Petals
2009 Osel Ruche, Castagnole Monferrato Italy

Cedar Plank Wild Boar Belly
Smoked Mushrooms
Roasted Asparagus
2006 Lodali Barolo, Piemontese Italy

Grilled Black Angus Loin
Brandied Cherry Fois Gras Demi Glaze
Polenta with Herbs du Provence
2006 Montecastillo Crianza, Priorat Spain

Pear Napolean
2010 Lodali Moscati D’Asti, Piemontese Italy

We’d love for you to join us! Make reservations online or call us at 410-561-2433 (CHEF)

 

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Groundhog Day: Winter Recipe

Posted on February 2, 2012 by Chef's Expressions

Groundhog Day is here and the verdict is in… buckle up for six more weeks of winter!

In an effort to help take the chill off the cold weather, try this Oyster Stew recipe from our chefs in honor of our 30th anniversary.This recipe is perfect for enjoying with a few loved ones or a large group of people.

Oyster Stew
Executive Chef John Walsh Jr.
Serves 8

1 1/2 cups shucked small oysters (6 dozen) with 1 1/2 cups of their liquor
(if necessary, add enough bottled clam juice to bring total to 1 1/2 cups)
½ cup roasted Yellow Pepper; seeded, skinned and finely chopped
2 medium leeks (white and pale green parts only), chopped
2 large Yukon Gold potatoes (1 pound total)
½ bunch fresh thyme tied
1 teaspoon salt
3 tablespoons unsalted butter,  plus 8 oz
2 cups ½ & ½
1 cup heavy cream 40%
Pinch of cayenne

Pick over oysters, discarding any bits of shell, and rinse well. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well. Peel potatoes and cut into 1/2-inch cubes.
Cook leeks, potatoes, thyme bunch and salt in butter in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until potatoes are beginning to soften, about 15 minutes. Add ½ & ½ and simmer, over moderate heat until potatoes are very tender, about 10 minutes.
Remove thyme bunch just before you begin to purée. Purée soup in batches with 8 ounces of butter, in a blender until very smooth (use caution when blending hot liquids), transferring to a bowl.

Return soup to saucepan. Add oyster liquor and heavy cream and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes. Season with salt.

***For more recipes, join us at our Chocolate Amour Culinary Class on February, 8th at the Gramercy Mansion!

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