And the Oscar Goes To...

With the 90th Academy Awards this weekend, we know a lot of you are going to be attending or hosting viewing parties.  On Hollywood’s biggest night, it’s time to step up your game and celebrate like an A-Lister!  We’ve compiled a list of different foods and drinks inspired by the nine different “Best Picture” nominations to turn your gathering into a red carpet event.

FINGER FOODS

Arancini Balls

The coming of age story is set in the beautiful backdrop of Lombard, Italy, known for rice, maize, beef, pork, and lard.  Why not impress your guests with a savory arancini ball?

INGREDIENTS

• Aracini Ball | Arborio Rice| Chicken Stock | Mozzarella Cheese| Fontina Cheese | Parmesan Cheese | Parsley | Bread Crumbs | Eggs | Salt | Pepper
• Vegetable Oil

DIRECTIONS

1. Bring Chicken Stock and Salt to a Boil, then add Arborio Rice and simmer until tender
2. Combine Mozzarella, Fontina, and Parsley in a bowl
3. Beat Eggs and add into cooled Rice mixture with Parmesan and Breadcrumbs
4. Create rice ball and put in cheese mixture to middle, using your thumb to create a cavity
5. Roll completed ball in remaining breadcrumbs and refrigerate overnight
6. Deep fry for about 4 minutes, serve, and enjoy

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Chicken Fingers

Lady Bird and Chicken Fingers?  It’s a no brainer.  Pair these crispy baked chicken fingers with any of your favorite dipping sauces, including our Smoked Paprika Aioli. 

INGREDIENTS

• Chicken Strips  | Panko Bread Crumbs  | Oil Spray | Dijon Mustard | Mayonnaise | Eggs | Flour | Salt | Pepper

DIRECTIONS

1. Using the oil spray, lightly toast Panko Bread Crumbs in oven until they are golden
2. Combine Egg, Mustard, Mayonnaise, Salt, and Pepper to make a thicker batter
3. Coat chicken strips in batter and then cover in your Panko Breadcrumbs
4. Bake at 375 degrees, serve and enjoy

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Salmon Canape

This stunning film obviously makes us think of the amazing flavors you can get from the Ocean. This simple canapé is delicious and easy to make.

INGREDIENTS

• Salmon Lox | Pumpernickel Toast | Créme Fraîche | Pickled Beets | Dill

DIRECTIONS

1. On the Pumpernickel Toast, spread a thin layer of Crème Fraiche
2. Top with Salmon Lox, slivers of Picked Beets, a small dollop of Crème Crème Fraiche, and fresh dill

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Toasted ravioli

Don’t let this powerful, dramatic movie steer you away enjoying this fun treat, a Missouri favorite!

INGREDIENTS

• Small Fresh Ravioli | Eggs | Milk | Breadcrumbs | Parsley | Rosemary | Vegetable Oil | Salt | Pepper
• Parmesan
• Marinara Sauce

DIRECTIONS

1. Spread Ravioli on baking sheet and freeze
2. Make Egg Mixture by beating Eggs and Milk 
3. Combine Breadcrumbs, Parsley, and Rosemary
4. Dip Ravioli in Egg mixture, coast in Breadcrumb mixture, and return to freezer
5. Deep Fry Ravioli until golden brown and sprinkle with Parmesan
6. Use the Marinara for dipping and enjoy!

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DESSERTS

Tea Cardamom Cookies

I think we can agree that this thriller made us all look at grandma’s tea set a little differently.  For something a little sweet, try out these amazing cookies that will have your guests coming in, not getting out.

INGREDIENTS

• All-Purpose Flour | Black Tea Bags | Baking Soda | Baking Powder | Salt | Sugar | Ground Cinnamon | All Spice | Black Pepper | Unsalted Butter, Softened | Egg | Vanilla Extract

DIRECTIONS

1. Preheat oven to 350 degrees
2. Sift together Flour, Baking Soda, Baking Powder, Salt, and the tea inside the tea bags
3. Combine Sugar, Cinnamon, Ginger, Cardamom, All Spice and Black Pepper
4. Beat together Butter and Sugar Mix, adding in the Egg and Vanilla Extract
5. Gradually blend in Flour mixture
6. Ball up and place on cookie sheet, baking for 17-20 minutes
7. Let cool and enjoy!                                

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English trifle

This play on a traditional dessert will pair perfectly British backdrop of Phantom Thread.  Using colorful berries, your finished delicacy will be fashionable enough for even Reynolds Woodcock.

INGREDIENTS

• Lady Fingers | Sherry | Raspberries | Strawberries | Blackberries | Vanilla Pudding | Fresh Whipped Cream | Almond Slices

DIRECTIONS

1. Soak the Lady Fingers in the Sherry
2. Layer the Lady Fingers in the bottom of a glass container
3. Layer with Fresh Berries
4. Layer with Vanilla Pudding
5. Start over with Lady Fingers and continue layering
6. Top the Trifle with the Fresh Whipped Cream and garnish with Almond Slices
   

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DRINKS

French 75

THE DARKEST HOUR – FRENCH 75

This Wartime cocktail was created during WWI, but didn’t gain popularity until the 1930s, cementing itself by WWII. 

INGREDIENTS

• Gin | Champagne | Simple Syrup | Lemon Juice

DIRECTIONS

1. Shake together Gin, Simple Syrup, and Lemon Juice
2. Fill half of your glass and float the Champagne on the top

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Beer & cider

No War epic would be complete without a hefty amount of ale!  Make sure to stock up on some of your favorite English beers and Ciders to set the stage.

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"Agent orange"

Uncovering the truth behind what was happening during the Vietnam War sets the perfect setting for our last cocktail. 

INGREDIENTS

• Vodka | Grand Marnier | Cointreau | Orange Juice | Orange slide for garnish

DIRECTIONS

1. May be served neat in a chilled glass or on the rocks. 

Culinary Consulting

As we make our way into Spring, we start to think of what that means for new beginnings.  We have a lot of exciting things coming up, but what want to focus on is a new service that we offer: Culinary Consulting.

What is Culinary Consulting?

Throughout our years of service, we found clients coming to us, not just for full outside-catering, but for help on events that already have a company or person attached to the culinary aspect.  Normally we would turn this down, but we were intrigued.  Since then, we have collaborated with out-of-town chefs, restaurants, and even other venues with in-house catering, to bring the Chris Brugler Catering standards of excellence.  Working hand-in-hand with internal teams, both companies, under the guidance of Chris Brugler, execute a flawless event.

Carbone's Spicy Rigatoni

What Do We Offer With Culinary Consulting?

• Menu Creation
• Menu Tastings
• Collaboration with Client & Outside Chef/Caterer/Venue to Ensure One Unified Vision
• Training on Chris Brugler Catering Standards to all Integrated Outside Parties
• Day-Of Catering Coordination

We know this is a little out-of-the-ordinary, but we think this is going to be something really exciting! 

See you at the dinner table,

CBC Team

New Year, New Menus

2018 is already on its way and with that, Food & Wine Magazine have published their list of upcoming food trends.  Needless to say we are so excited that you will be seeing these appearing in more menus, both at restaurants and also right here at Chris Brugler Catering.

ELEVATED STREET FOODS

So long are the days of just street tacos and grilled corn.  Other international influences are making their way into the American culinary field and we want to celebrate their emergence.

Banh Xeo

Bánh xèo [ɓǎɲ sɛ̂w], meaning "sizzling cake", is a Vietnamese delicacy.  In a hot pan with oil, batter made of rice flour, water, and turmeric powder, is poured and pan fried until it is crisp.  Once the outer shell is complete, fill it with chicken, pork, or shrimp and fresh vegetables and herbs.

Ingredients:

• Shell: Rice Flower | Water | Turmeric Flower | Vegetable Oil
• Filling: Shrimp, Pork, Chicken | Bean Sprouts | Shredded Carrots | Mint | Basil

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NEW CUTS OF MEAT

We all know about filet mignon, porterhouse and top sirloin, but chefs are now looking to expand and use other less-popular cuts of meat.  These alternatives are still delicious but can also be cost-efficient.

Oyster Steak

The name “oyster” comes from the location of this cut of meat, which is from the backbone, right behind the rump.  This cut of meat it particularly tender, so make sure not to cook it too long! 

Ingredients:

• Steak Marinade: Olive Oil | Garlic | Parsley | Basil | Red Wine Vinegar | Salt | Pepper
• Salad: Greens | Cherry Tomatoes | Red Peppers | Corn | Avocado
• Salad Dressing: Red Wine or Balsamic Vinegar | Dijon Mustard | Garlic Powder | Dried Basil | Salt | Pepper

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HOMEMADE SAUCES

Sauces are used to dip some of our favorite foods like fries, vegetables, and chips and used on sandwiches, hamburgers and hotdogs.  While we will always have a spot for ketchup, mustard, and ranch, we think it’s time to take things up to the next level.

Smoked Paprika Aioli

Smoked Paprika, related to sweet Hungarian paprika, is known for deep smoky aroma and flavor.  Made from dried and smoked pimento peppers, the spice works well with meats, vegetables, stews and sauces, which is why this sauce will be the perfect condiment.

Ingredients:

• Mayo | Greek Yogurt | Fresh Lime Juice | Smoked Paprika | Cumin | Salt | Pepper

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HEALTHY KID'S MEALS

As everyone knows, childhood obesity is becoming a real problem here in the United States.  We also know, children are some of the pickiest eaters.  This food trend is helping combine delicious flavors with healthier versions of your kids’ favorites.

"Spaghetti" & Meatballs

“Spaghetti with Meatballs”

Spaghetti Squash and Zoodles have become a trend in the past few years, as they mimic noodles without gluten and carbohydrates.   Pair that with homemade chicken meatballs and a light tomato sauce, and you have a dish that your kids will be begging for seconds. 

Ingredients:

• Spaghetti Squash
• Meatballs: Ground Chicken | Fresh Basil | Eggs | Breadcrumbs | Worcestershire Sauce | Parmesan Cheese
• Sauce: Tomatoes | Olive Oil | Garlic | Fresh Basil

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We hope you are as excited about these food trends as we are!  Let us know what amazing recipes you come up with! 

See you at the dinner table,

CBC Team