A Matter of Taste - Proper Tastings

We are excited to share with our brides
"A Matter of Taste!"

Chef Larry, from Simply Gourmet Catering
has contributed to our blog to shine some
light on your menu tasting!

Chef Larry Barrett - Simply Gourmet Catering

A tasting should be one of the highlights of

planning your wedding, one of the first steps in

making your dream a reality. 

Start by contacting three caterers by phone or email.

Do your homework, ask friends for referrals and read

reviews on line. Let the caterers know what foods you enjoy.

Are you planning a buffet or table service dinner?

Would you like passed appetizers?

Inform the caterers of your food, beverage and

service budget. Next a personalized menu should be

created for you. Make sure all the details you discussed

are on your menu. You can make tasting requests when

setting up your appointment, keep it simple: 

“we love scallops and potato gratin can we try those?” 

A good caterer picks up on what you’d like to sample

and focuses on items you discussed earlier.

Every caterer has their own formula for tastings. Some 

charge a fee that goes toward the final bill when you book 

with them. Most do not charge a fee, they are excited to

let you sample their food~you wouldn’t buy a car without

taking it for a test drive. Some caterers have group

tastings, several couples sampling cuisine at the same time.

Chef Larry likes tastings that focus on one couple

enjoying a fantastic dining experience. This personal

attention allows you to ask important questions

in a relaxed atmosphere.

The tasting is not only about the food, it gives you

an opportunity to observe how a company operates. 

Every caterer has it’s strong and weak points, this is your

chance to size them up. Notice how your food is

presented, plates should be beautifully garnished. 

Was the food delicious? If the answer is no, move on. 

No matter how great the support staff is, your

palate is saying no. If a company can’t pull off a tasting

for a few guests, the food will not shine on your wedding day.

Discuss your menu with the chef. If there is an item

or two that needs tweaking, see if your wishes can be

accommodated. Don’t over think, just make

common sense decisions.       

The most important aspect of a tasting is the clarity

it provides. Now you know the food, the presentation

and you’re acquainted with the sales staff and chef. 

You will be speaking with your caterer many times

over the next year. Make sure they are someone you

trust and can laugh with. Caterers are like culinary fairy

godmothers, you make a wish and they make it come true. 

Planning your special day requires a lot of work, but

remember to enjoy yourself, this is a once in 

a lifetime experience. 

Tasting Etiquette

Let the caterer know your food likes and dislikes before

the tasting.  “I hate capers and basil”, the more specific,

the better. A good company takes careful notes and

follows through on tasting requests.

Make sure you have a personalized menu from the

caterer before your tasting that is within your budget.

Make sure everyone necessary is in attendance~

bride, groom and anyone responsible for 

making important decisions.

Take photos of the food to view later, this helps keep

everything fresh in your mind. 

Best not to be overly critical, if the food is

not for you move on.

Happy Planning!

xxoo,

Confetti Girls + Chef Larry

Simply Gourmet Caterers

Ideas We Love - A Gift from the Heart

Welcome to

Ideas We Love

Our idea- with the help of Chef Larry- 

is to create personalized gifts for the holidays!

Chef Larry Barrett - Simply Gourmet Catering

Creating personalized gifts for your friends and family 

during the holidays is a great way to share some happiness.  

For years now, Chef Larry has been rolling and sending

hand made chocolate truffles to my loved ones. 

Truffles are the tastiest of all confections! Luckily for Chef, 

they are also the easiest to prepare. Let’s get rolling!

Stop texting, put down the smart phone and let’s get

back to a simpler time. We promise these truffles will 

taste a lot better than a gift card. 

Think of the truffle as a blank canvas. Your sister like

amaretto and toasted almonds, now you know what

kind of truffle she loves. A best friend can’t live

without Grand Marnier, then a liqueur infused truffle

is coming his way. The canvas gets full quickly. 

That’s the nice thing about the simple but elegant

truffle, you can combine everybody’s favorite

ingredients to create a gift unique to them. Prepare

a few favorites, put them in one box and you’ve 

got a fantastic assortment. Chef's favorite medley

has truffles three ways~cocoa dusted, almond crusted

and with a hint of salt. Sea salt with chocolate is the

hottest trend, it’s like a chocolate covered pretzel

without the pretzel. These little sophisticated rounds

pack big flavor, so you will be remembered long

after the chocolates are gone. 

Use your favorite chocolate as a starting point

Some love the intensity of bitter-sweet, but the average

palate prefers something in the middle. A semi-sweet

from Belgium is the way to go. Look for the Callebaut

brand with 60% cocoa solids, it’s the best chocolate for

the price Chef has have found. Everything you need to create

these little beauties is available on line; the chocolate,

the boxes to nestle them in, you’ll be amazed. Always use

the best quality ingredients and wrap the truffles in upscale

candy boxes bedecked with a ribbon and a gift card.

Praised for it’s many health benefits, chocolate is

loaded with antioxidants, it helps lower blood pressure

and is a mood booster, so enjoy in moderation

(whatever that is). Having your kids help scoop the

chocolate and lick the spoon is a great way to get in

the holiday spirit. If the kids are away, turn up the music,

pour a glass of wine and get rolling. We hope you enjoy

Chef's recipe; it’s been with him for over 30 years. 

---------------------------------------------------------------

    Chocolate Truffles

2 3/4 Pounds Semi-Sweet Chocolate

2 cups Heavy Cream

4 oz. Grand Marnier

1Teaspoon Vanilla

6 Ounces Unsalted Butter

Cocoa Powder or Chopped Toasted Almonds

Cut chocolate into small pieces using a serrated knife. 

Heat cream, add Grand Marnier and vanilla. Heat 

cream to 185 degrees. Remove from heat add the 

chocolate and stir until smooth. Mix gently, you don’t want

to incorporate air into the chocolate. You now have a 

ganache~chocolate and cream combined.

When the temperature has cooled below 90 degrees and

feels slightly cool to the touch, cut the butter into small pieces

and drop them one at a time into the ganache stirring.

Do not add the butter until the ganache is below 90 degrees.

Allow to cool and firm up slightly.

Scoop into rounds and roll in cocoa. The cocoa is slightly

bitter and will set off the chocolate flavor in a big way.

For a mellower truffle, roll the truffles in the chopped 

almonds. The almonds bring out the fruitiness of the chocolate 

and give a good crunch.

Have fun preparing these sweet treats!

xxoo,

Confetti Girls + Chef Larry

Simply Gourmet Caterers