July 1, 2023
July 2023 : Chillin’
July 2023 : Chillin’

Hello Halo Halo

Snowballs are not the only way to beat the dog days of summer in Baltimore.  Fun, refreshing and entertaining to create, Halo Halo, is an icy treat from the Philippines and a welcome thirst-quenching alternative. Halo Halo translates as Mix Mix and a long stirring spoon is an essential tool in its preparation.  The recipe varies, but our Classic in-house experts steered us toward traditional ingredients that would naturally occur in the Philippines.  Wide-eyed and smiling we observe a rainbow of colors, an explosion of textures, a history lesson  that captures the origins of the eclectic layers, and we can’t wait to share this tasty architectural wonder.

Baby, Baby, Baby, Oh Baby

We are proud to introduce the newest members of  The Classic Catering People Family:

Director of Marketing – Lisa Pomroy and Purchasing Director – Michael Hackerman welcome Maggie Ryan Hackerman 

Pastry Chef – Marlen “Lideni” Funes welcomes Breyden Jared Velasques Funes

Chef – Joseph Burton JR. welcomes Aari Joseph Tanu Burton

From Our Library, Harriet’s Pick: The Flavor Thesaurus: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks by Niki Segnit

Niki Segnit’s The Flavor Thesaurus: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks is a logical sequel to her first book, The Flavor Thesaurus, and reflects the growing interest in a vegetable centered meal.  Organized like her first book, nineteen flavor families, such as caramel roasted, animalic and flower and meadow are arranged in a wheel (visualize a color wheel).  Within the families, the flavors share characteristics and those flavors adjacent to the next family are also linked in some way.  Sixty-six new flavors are represented in the sequel, while twenty-two can be found in the original, although with entirely new information.
Segnit’s book is not exclusively vegan.  Eggs, dairy and honey are part of the approach and she advises that meat and fish could be included.  Her focus is not about prohibiting foods, but inciting appetite and exciting the senses.  By understanding the complexities of the flavor, it is easier to experiment with the pairings. From the dauntless starting duo of miso and banana to the last entry of sea bean and tomato, Segnit’s flavor wheel is a lexicon of infinite culinary possibilities. The harmony of ginger and rye, mustard and mushroom, and buckwheat and green tea might be a tad slower to register, but quickly result in an A-HA.  I wished I had this helpmate the year our garden exploded with Jerusalem artichokes (fondly known as the edible whoopie cushion). Raymond Blanc’s Boyhood Salad, The Art of Japanese Pickling and Harold McGee’s 24-hour low temperature baked Jerusalem artichoke with sweet potato, cream, citrus and pecans would have graced our table.  Chef tips and recipes are abundant and the included bibliography is extensive. The Flavor Thesaurus: More Flavors will partner well with trips to the farmers market this summer and fall. 

From our Kitchen: Thai Chicken Meatballs
Chef Bas Mulgan

With 2 little girls at home, Chef Bas is always looking for things they can do together and what’s better than teaching them to do something that he loves? These Thai Chicken Meatballs are great to make with kids, they love to form the meatballs themselves!Ingredients:

 1 lb. ground chicken thighs
1 teaspoon garlic paste
1 teaspoon ginger paste
1 pinch onion powder
1 tablespoon sambal
1/2 tablespoon sesame oil
1 pinch paprika
1 pinch salt & pepper
1 tablespoon soy sauce
1 dash of fish sauce
1 sprinkle of cilantro
1/4 cup panko

In a large mixing bowl, mix all ingredients at medium speed using an electric mixer.Once all ingredients have been combined, form into ping pong ball size and place on lined or greased baking sheet.Bake at 400 degrees for 9-11 minutes (or until internal temperature is 165 degrees.Click here to print the recipe.