Archive for January, 2010
Cooking Tip
January 14th, 2010 | 
Author: Recently we had an email from a wonderful customer in Shrewsbury, Massachusetts which said:
“I want to personally thank you and your staff for the most delicious catered luncheon we have had in quite some time. The pork and beef were so flavorful, tender and moist! Everything from the salad to the dessert was truly fantastic. Your staff is so very professional and gracious. They were prompt for set up to clean up – the execution was superb! I know for a fact that your establishment will be on our “permanent” contact list for our catering needs in the future. We are all so thankful we discovered you and your team.”
What a wonderful letter for us to recieve. This customer also continued on and asked us some questions about where we got our meat and what kind we used and how we cooked it, etc. I thought I would give a tip to everyone about how to handle cooked meats. All food cooks from the outside in which means that when something reaches its correct internal temperature and is pulled from the oven, the outside is actually hotter than the middle. Because of this, all the juices of the meat are around the outer edges. If you immediately cut into the meat to slice it, you will lose up to 50% of these surface juices and your meat will end up being dry. When meat is pulled from the oven it should be left sitting or “stabilizing” for up to 10 minutes before it is cut. This 10 minutes allows the juices to be reabsorbed back througout the entire piece of meat which will leave it tender and moist for serving.
Alison Ainge
Director of Training
Posted in 
Ready for January!
It’s January 4th and another New Year is upon us. Catering companies are typically pretty quiet between Christmas and New Years (especially those who specialize in catering business meetings) so we had some time off in the last two weeks. I hope that you all got to take some time off and enjoy the holiday season as well. We’re back at work now and geared up and ready to go for January.
We’re adding a New Item to our catering menu this month called Sesame Chicken. It is so yummy! We created this meal at the request of one of our customers who wanted a Japanese style meal for a meeting. We are always willing to do this for any group so if you ever don’t see something that you’re looking for on the menu, just ask us about it. Chances are we know how to do it! Our customers liked it so much and gave us such good feedback on the meal that we decided to add it to the menu. The meal consists of Sesame chicken with Japanese sticky rice and teriyaki sauce, steamed broccoli, mandarin orange salad, an egg roll, and of course, a fortune cookie. Give it a try and let us know what you think. We look forward to serving it to you.
Alison Ainge, Director of Training
