CATIE Best Hors D oeurve

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1 CATIE Best Hors D oeurve 1. BBQ Pulled Pork Taco, Stout & Sriacha Marinated, Jicama & Local Sweet Potato Slaw paired with Spiced Lyman Orchards Apple & Pear White Sangria Our company has set the innovative trend in the Connecticut wedding industry with farm to table style menus and service. We have developed and refined a farm to table experience in order to grow as a company, while also keeping our increasingly sophisticated clientele engaged. Our Cocktail Hour Menus which include hors d oeurves like the one above are seasonal (Spring, Summer, Autumn, Winter) and use as many ingredients as possible. We successfully use ingredients that are coming in fresh from local farms and vendors, giving our clients the very best of the season. 2. Our company has focused attention and resources on a seasonally inspired, farm to table experience. We have transformed our cocktail hour menus to allow our executive chef complete control over hors d oeurve selections. Instead of allowing the client to choose hors d oeurves, our executive chef has chosen and created hand-crafted, fresh hors d oeurves options for each event. This allows us to produce seasonally fresh options for our clients, at the discretion of chef. We can successfully use ingredients that are coming in fresh from local farms and vendors, giving our clients the very best of the season. Our goal in creating our BBQ Pulled Pork Taco, Stout & Sriachi Marinated, Jicama & Local Sweet Potato Slaw with Spiced Lyman Orchards Apple & Pear White Sangria experience for our client and guest was to create foods that looked and tasted interesting and delicious. We also wanted to keep our hors d oeurve farm fresh and seasonal, while keeping the hors d oeurve trendy by pairing it with a seasonally inspired cocktail. This was the perfect hors d oeurve pairing for a November 2013 wedding. When creating a hors d oeurve, we look to discover a different vessel in which we can showcase the food in. We want to create something different than all of the other hors d oeurves we are serving, and different than what is typically served at a wedding. Autumn is the season for hearty foods, so we wanted to create a savory taco recipe. It was important for us, for ease of service, to make sure we were only filling the tacos with two items, in order to be able to compile the hors d oeurves fresh right before service. We were trying to preemptively stop any production issues before they even started the night of service. Because we limited ourselves with only two ingredients, our executive chef needed to make sure that the ingredients were complex, full of flavor, and interesting. Our Pulled Pork which is infused with Guinness Stout and Sriacha was the right choice for a hearty and wholesome protein to include in this taco. This is an incredibly robust flavor, hearty for the autumn season. Next we wanted to create a seasonal topping to balance the robust pulled pork recipe. Our chilled Jicama and Local Sweet Potato Slaw not only combines local ingredients with the pork, but also provides a sweet, colorful, and citrusy flavor needed to balance the flavor of the pulled pork. The pork and slaw are filled in a crunchy corn taco to provide the perfect hors d oeurve for an Autumn wedding. It has become very important to us to keep in touch with and even set the latest trends in the wedding industry. Hors d oeurve alcohol pairings are a trendy item to have at weddings, and we want to provide our couples with what they are looking for. Our bar manager developed the Spiced Lyman Orchards Apple & Pair White Sangria while trying to create a fall sangria recipe for a bride. We are constantly getting in fresh apples and pears from Lyman Orchards, and we felt this light, refreshing cocktail was the perfect pair to a hearty hors d oeurve; while keeping in tune with all of the fantastic flavors of the autumn season. Once our hearty BBQ Pulled Pork was filled in crunchy tacos, assembled with Jicama and Local Sweet Potato Slaw, they were presented on locally made platters. Spiced Lyman Orchards Apple & Pear White Sangria was chilled and poured in shooter glasses, and garnished with straws and cinnamon sticks. The pairings were then ready for service!

2 Spiced Apple Pear White Sangria (Makes about 1 Gallon) Ingredients: 1.5L Bottle of Chardonnay 1 Cup of Laird s Apple Jack 2 Cups of Lyman Orchards Apple Cider 1/2L Pear Nectar 15 Cinnamon Sticks 2 Lyman Orchards Apples Cubed 2 Lyman Orchards Pears Cubed ¼ Cup of Sugar Directions: 1. Mix all ingredients in a 1 gallon container and infuse for 48 hours. 2. Serve mixture in shooter glasses, and top with Sparkling Cider 3. Use cubed apples and pears from mixture to garnish with cinnamon sticks BBQ Pulled Pork Taco, Stout & Sriacha Marinated, Jicama & Local Sweet Potato Slaw Ingredients for Pulled Pork: 5-7 lb. Pork Butt 2 Tablespoons Paprika 2 Tablespoons Garlic Powder ¼ Cup Brown Sugar 2 Tablespoons Dry Mustard 1 Tablespoon Sea Salt Ingredients for BBQ Sauce: ½ Gallon of our house BBQ sauce oz. can of Guinness Irish Stout 1 Cup Sriacha ½ Cup Brown Sugar Cracked Black Pepper to Taste Ingredients for Local Sweet Potato & Jicama Slaw: 5lb of Shredded Local Sweet Potatoes & Jicama (roughly 2.5 lbs. of each) 2 Tablespoons Extra Virgin Olive Oil 1 Tablespoon Apple Cider Vinegar 2 Tablespoons Connecticut Honey 1 Diced Jalapeno Lime Zest Salt & Pepper to Taste Directions: 1. Mix together all ingredients for Slaw and refrigerate overnight. 2. Mix together all dry ingredients for pulled pork and rub all over pork butt. 3. Place pork butt in a lightly greased pan, and roast at 300 for six hours 4. Let pork butt sit for 30 minutes. Pull pork apart and transfer to a mixing bowl. 5. Whisk all BBQ Sauce ingredients together. 6. Mix sauce together with the shredded pork. 7. Place in the oven and re-heat to 160 for service. 8. Take your choice of corn taco shell and fill with Pulled Pork. 9. Top with Local Sweet Potato & Jicama Slaw. 10. Place tacos on serving tray next to shooter glasses filled with Sangria. 11. Enjoy!

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