July 1, 2022
July 2022 Newsletter: Perusals
July 2022 Newsletter: Perusals
 Peruvian Journals

    Harriet’s Reading Picks: Central by Virgilio Martinez The cover and organization of Virgilio Martinez’s Central is designed to bring its reader to new culinary heights–literally. Peru’s structure lends to a stacked set of sundry ecosystems: semi-arid deserts, drizzly rainforests, imposing mountains, fertile farmlands, an omnipresent ocean–in fact, over eighty different climates comprise Peru’s enviable expanse. Martinez says so himself: “at Central, we cook ecosystems.” Such a buffet of biodiversity lends to a global a la carte of resources: a myriad of meats, seafood, and produce, but Peru’s diversity spans beyond the country’s borders. Martinez champions the history of immigration in Peru’s culinary foundation, with seamless integration of seemingly endless cultures, including Japanese, Chinese, Italian, Spanish, Afro-Moor, and Arabian, that culminates into a compendium of Peruvian recipes and anecdotes close to Martinez’ heart. In short, the diversity of Peru’s land, people, and history, becomes the food they serve, and Martinez politely asks for his reader to take his hand and embark on a culinary journey that requires an open mind and an innate curiosity for food’s “next big thing”.Chef G’s Jerk Chicken
Chef Rob Gonzalez

An easy summer time dinner perfect with corn on the cob.Ingredients:1 whole chicken, quarteredfor the marinade (twice):2-3 tablespoons jerk seasoning (not dry spice) – Walkerwood orBlue Mountain is our recommendation!1/2 c orange juice (or a can of Red Stripe Beer)3 T brown sugar
MethodMix marinade ingredients together. Put chicken parts into sealable bag and coat with jerk marinade. Refrigerate overnight, turning the bag occasionally.Recreate marinade for brushing using the same ingredients as above adjusting the heat or sweetness to your desired taste.Slowly grill the chicken, brushing with marinade throughout the cooking process. Plate & enjoy! Create your own Wet Jerk Rub with a combination of Allspice, Ginger, Cinnamon, Cloves, Garlic & most importantly the Scotch Bonnet Peppers!

Click here to print the recipe.
Happy 4th of July!

Summer Fun

Picnic perfect with Classic. Enjoy an American classic with hot dogs and hamburgers or take your taste buds on vacation to the Greek Isles for chicken souvlaki & lamb gyros, we’ll bring everything but the ants. Have a look at our picnic menu – our full service options can be altered to a Classic To Go event perfect for a corporate or social event.
Give us a call: 410.356.1666 or e-mail us to start planning a tasty summer celebration.
Many thanks to Megan Pitz & Katelyn West for adding their creative contributions.
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