I was recently reminded of the smaller things in life – quite literally, by a class of second graders. I was recently asked to visit my son’s school and teach his classmates how to make omelets. Each child had the choice of their own ingredients and got to make their omelets with me. Their choices included bacon, sausage, mushrooms, onions, broccoli and an assortment of cheeses. The most popular by far was the bacon and cheddar combo.  I can’t say that I blame them – that’s my favorite too!

Part of the curriculum for second grade students includes learning fractions. During the cooking process we incorporated fractions while following the recipe. As I remember it as a child, knowing that my school lessons could be used in real life made the lesson far more memorable to me. I hope this was a lesson they won’t soon forget.

It occurred to me during that afternoon that some of these children may not have ever cooked anything before. I realized that I could be exposing them to their first culinary experience while they were learning. Two of the children had never eaten an omelet before. What a great day of firsts!  It was a nice feeling to share with the students my professional life and show them a possible career choice.

That was certainly a morning that I will remember and I hope that the children will remember their experience – and their fractions too!

One of our favorite aspects of wedding preparation process is the private tasting at our catering kitchen.  Last week, a little over a month out, an April bride and groom came in with both of their mothers for their private tasting. We welcomed them with beverages – water, wine, beer and soda – and music to see and taste every item on their reception menu. Their J. Scott event planner had presented them with our packaged menus and customized the food and presentations to best fit their wants and needs. Once they have come in for their tasting and confirmed the menu, they can send out invitations and receive guests’ predetermined entrée selections. Of course this may change up to the week prior to the big day, so we are in constant communication with the couple to ensure a seamless event.

Starting with hors d’oeuvres, this couple tasted the Mediterranean Display, including a trio of hummus and pita chips.  For the passed hors d’oeuvres, they tried vegetable potstickers, Portobello mushroom quesadillas, caramelized apple-gorgonzola and walnuts served in Belgium endive, Lime marinated chicken skewers, philo tartlets with bang bang chicken, and, lastly, teriyaki marinated beef skewers.

On to their first course, they enjoyed a mixed field green salad with tomatoes, pine nuts and goat cheese. For their second course, they are offering their guests a choice of Sliced Beef Tenderloin with Gorgonzola and Bourbon Sauce or Fresh Wild Salmon with Mustard Seed Horseradish Crust.  Both entrees will be accompanied by Green Beans with Almonds & Brown Butter and Potato Au Gratin. The package they selected includes wedding cake, so they sampled Lemon Poppy with Vanilla Buttercream Icing.

This bride and groom have been absolutely wonderful to work with.  As their wedding day approaches, we are excited to continue working with them to ensure a day to remember!