Entertaining With Flavor!

Looking for a cool summer party menu? Good Food -Tampa Caterer Has One

2010-08-31T08:43:00.000-07:00

If you need to throw a party and it's hot outside, think cool. This summer we created some new cool catering dishes and party ideas, perfect for the scorching Tampa summer weather.

Check out:

Seared Ahi Tuna Mini Tacos

Watermelon Gazpacho Shooters

Poached Shrimp with Citrus VinaigretteOrange Poppy Salad

And don't forget that when the weather cools off for your Tampa wedding, holiday party or event and you need a caterer, check out Good Food Caterng Company for top notch food!

Something Different for the Grill - Vegetables!

2010-07-08T05:13:00.000-07:00

Based on the barrage of television ads and cooking shows, Summer seems to be grilling season. In the North, at least. In Florida, the heat approaches triple digits and the humidity does its best to catch up, so down in the South we tend to spend as much of the summer avoiding more heat by firing up the grill. There are, however some poolside cookouts where the grill will inevitably win the battle. So are hamburgers and hot dogs on the menu? Or have you stepped it up a notch and made some Chimmichuri marinated steak along with butter-basted grilled lobster tail? Either way, you'll need a side dish. How about some vegetables?

I know, vegetables tend to be an afterthought when the word "cookout" is mentioned. Generally cooks will think of their best meat dish or even get creative and grill dessert (grilled peaches with vanilla whipped cream, drizzled with cane syrup). But vegetables get the short end of the skewer (stick... get it?) when it comes to grilling. Just a couple of weeks ago we went to a casual waterside party and I shocked the crowd when I arrived with a pan of chopped veggies, a bottle of olive oil and a couple of grill baskets. But the veggies were well received and one of the most complimented; they were perfect with burgers and potato salad!

So here are a couple of tips on grilling veggies:

Pick veggies that are easy to cook on the grill (foods that don't take all day to cook)- squash, zucchini, asparagus, red onion, green onion, mushrooms, red bell pepper (skip the green beans, brussels sprouts, carrots, etc.).
Make sure you get a good variety of colors in your veggie selection (red, green, yellow, brown)
Chop in nice, thick pieces so your veggies will not get overcooked.
Use a grill basket for easy grilling (and your food won't fall through the grates).
Before grilling, toss with extra virgin olive oil. When finished, season with Kosher salt and fresh ground black pepper.
For no-fuss cooking, grill your veggies for just a few minutes and then transfer to a pan to finish in the oven.
Serve hot or even at room temperature!

Next time you're invited to a cookout, shop in the produce section. With the large number of healthy eaters and flavorful seasonal ingredients, your dish is sure to be a hit!

Need event or wedding catering? Seeking a wedding caterer in Tampa? Check out GoodFoodTampa.com

Shrimp and Scallop Linguine Recipe

2010-05-09T06:03:00.000-07:00

My wife is often asked if she "always eats great food" because she is married to a catering company chef. I would like to believe the answer is "yes!" One such occasion was last weekend, when she accompanied me to a cooking demonstration that I did in Apollo Beach as part of the Parade of Homes.

Since I modeled the cooking demo around a dish that was easy to prepare and can be done by anyone, I figured I would share it here. Enjoy!

Shrimp and Scallop Linguine with White Wine Cream Sauce

Courtesy of Kevin Lacassin, Good Food Catering Company

www.GoodFoodTampa.com

Serves 2 (about 8-10 large shrimp per serving)

Here is a fantastic and easy seafood pasta that combines two mild but distinct seafood flavors, jumbo Gulf shrimp and bay scallops. This dish should have a creamy but refreshing flavor with a bite from the cayenne pepper and just the right amount of salt to remind you of the ocean. It’s a simple romantic meal for two or perfect with a glass of wine after a day at the beach or on the boat. It pairs well with an un-oaked chardonnay, but I prefer it on the spicier side with a pinot grigio to cool off.

INGREDIENTS

¾ pound jumbo gulf shrimp (size 26/30 work great), peeled and deveined
½ lb. bay scallops (the small ones)
1 clove garlic, minced
1 shallot, diced small
½ cup dry white wine (pinot grigio works great)
2 tablespoons unsalted butter
1 pint heavy whipping cream
flat leaf parsley, chopped fine, for garnish
Kosher salt, fresh ground black pepper, cayenne pepper and Cajun seasoning
1/3 pound dry linguine, cooked according to directions

METHOD

1. Season shrimp with salt, black pepper and cayenne pepper (or Cajun seasoning).

2. Add 1/3 pound of dried linguine to a pot of boiling water, seasoned liberally with salt. Cook according to directions on the box. When finished, drain and drizzle with olive oil to prevent the pasta from sticking together.

3. Meanwhile, in a heated sauté pan melt 1 tablespoon of butter and sauté shrimp for 3-5 minutes until almost done (the shrimp will begin to turn pink), then add scallops and cook for 1-2 more minutes, turning only once or twice. When finished, remove the seafood and reserve on a plate.

4. To the same sauté pan, add 1 tablespoon of butter and sweat (cook slowly over medium heat) the chopped shallot for 5-6 minutes until translucent. Add the garlic and sweat for 3-5 minutes longer; do not keep the heat too high to burn the garlic.

5. Add about a half-cup of white wine to deglaze the pan; turn up the heat to bring to a simmer and reduce for several minutes.

6. Then add whipping cream, season with kosher salt and cayenne pepper and simmer for 5 to 10 minutes to let the sauce reduce. Taste!

7. Last, add seafood back to the sauté pan to reheat, then add cooked pasta, sprinkle with chopped parsley and fold all ingredients together. Add more cream if necessary to get an even coating on all of the pasta.

8. Serve with some warm French bread and glass of white wine.

Strawberries Are in Season - Get Them While They Last!

2010-04-13T05:46:00.000-07:00

Some people love the winter, others love the cool wind of the fall and there are those that love the hot summer so they can spend time on the beach. Of all of the seasons, mine tend to be food focused. My favorite? Strawberry season!

As a Louisiana transplant, I have always been accustomed to celebrating Strawberry season, usually by consuming as many as possible. Fortunately I moved to another great Strawberry region - central Florida.

As a caterer in Tampa Bay, we do our best to integrate seasonal ingredients into our menus, so you'll find a plethora of Strawberry based dishes this time of year. Two of our most popular are Strawberry Shortcake and our famous Strawberry Spring Salad.

If you're looking for a great, light salad course this time of year, make sure it contains Strawberries. Ours consists of organic mixed spring greens tossed lightly with balsamic vinaigrette, then topped with chopped pecans, blue cheese crumbles and of course, ripe and fresh sliced Florida strawberries. If you're not a lover of blue cheese, go ahead and substitute goat cheese. Good Stuff.

Want to have fresh seasonal food at your wedding, event or party in the Tampa Bay region? Give us a call at 813.731.0819 to talk about designing a catering menu just for your occasion.

It's Cold in Tampa! Perfect for Braised Beef Short Ribs

2010-01-10T10:29:00.001-08:00

When it's cold outside, there's nothing better than staying inside a warm house and cooking some great comfort food. Nothing says elegance and comfort like braised beef short ribs. And nothing says cold weather like Florida, right? Ok, so it has dipped down to the low 30's for most of this week and most of us Southerners are pulling out the heavy coats for the first time in years. If you are from up north, try not to laugh ;-)

In my Tampa wedding catering business, Braised Beef Short Ribs have become quite popular. Once thought to be a lesser cut of meat, the chuck short rib becomes unbelievably tender and flavorful after about 4 hours of cooking. It's one of my favorite cuts of meat to braise and one of our most popular dishes. If you are seeking a Tampa caterer that knows good food, then hop on over to our website at Good Food Catering Company.

And if you are in the mood to cook, then fire up the stove and get braising! Here's my personal recipe:

BRAISED BEEF SHORT RIBS

Courtesy of Kevin Lacassin

Good Food Catering Company (www.GoodFoodTampa.com)

Makes 4 servings

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

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

4 lbs beef short ribs -- cut English style (cut parallel to the bone)

Coarse salt and black pepper -- to taste

3 cups red wine -- preferably cabernet sauvignon or zinfandel

6 oz canned chopped tomatoes

2 cups beef broth

1 tbsp minced garlic

3 sprigs fresh thyme -- picked off stem

2 bay leaves

3 oz canola oil

1 large onion -- diced (2 cups)

2 medium carrots -- diced (1/2 cup)

2 stalks celery -- diced (1/2 cup)

2 oz dried porcini mushrooms

METHOD

Season short ribs with salt and pepper; be rather generous. In a mixing bowl, whisk together red wine, tomatoes, beef broth, garlic, thyme, bay leaves, and a pinch of salt.

Pour canola oil into a heavy 12" cast iron skillet or Dutch oven (at least 5 quarts) and place over high heat. When oil is hot, working in small batches, brown the meat. Turn each piece to brown on all sides before removing from the pot.

Tip: A sturdy pot that conducts heat well has a lot to do with the success of this dish. Get yourself a cast-iron pot!

When all beef is browned and removed from pot, add onion, carrots, and celery, allowing to cook until browned, about 10 minutes, stirring frequently.

Return beef to the pot along with wine mixture. Allow wine to come to a boil before reducing heat, skimming fat from surface.

After simmering for several minutes, add mushrooms. Cover and simmer over very low heat until meat is fork tender and nearly falling off the bone, about 1 1/2 to 2 hours.

Once the beef has cooked, remove from pot and keep warm. Turn up heat and reduce the pot liquids until thickened, about 10 minutes. Season with salt and pepper to taste.

Transfer ribs to four shallow bowls, spooning liquid over top. Serve with mashed potatoes or grits

Download this recipe in PDF format at -
http://goodfoodtampa.com/recipes/BraisedBeefShortRibs-GoodFoodCatering.pdf

Photo courtesy of bonappetit.com

Grits are the new Mashed Potatoes (you heard it here first)

2009-09-03T07:36:00.000-07:00

There's something comforting about mashed potatoes. They go well with mom's meatloaf and they're the perfect vessel to hold gravy during Thanksgiving dinner, but are we starting to get tired of the old standby? Although I love them, the culinary world needs an alternative to a dish that is offered at damn near every restaurant and catered dinner. Fortunately we're beginning to see a new trend surface: Grits.

Yes, you heard it, grits. The breakfast staple of the South is taking over on menus across the country as the side dish du jour. One of my most memorable experiences with grits was during the first dinner on my honeymoon, where my wife and I dined at the The Olde Pink House in Savannah, Georgia. After a long wait at the bar and a couple of appetizers, I had an unbelievable entree consisting of seared tuna with mascarpone grits. From that moment on, I decided that grits would soon replace mashed potatoes as my favorite side dish.

In the Tampa Bay catering world, we're doing our best at Good Food Catering Company to get the word out about grits as a great side dish. Mascarpone grits go perfectly with Pan Roasted Lamb Chops and a Creole Mustard - Cabernet Reduction. And white cheddar cheese grits are a perfect base of our Southern Grits Bar, an interactive chef-attended station that allows your guests to top their "grits martini" with their choice of traditional shrimp and sausage or hickory smoked pulled pork with our secret BBQ sauce. And last, creamy Charleston grits are a fantastic accompaniment for our slow Braised Beef Short Ribs in a Red Wine Reduction.

So why am I writing about grits as a party planning tip? Here are three reasons: (1) They're rather easy to make, (2) even yankees love them and (3) they're an affordable side dish that can work great will grilled meats, seafood and even work as a vegetarian option. Hopefully I've convinced you to try grits for your next dinner party or even a small family dinner. Here are some tips about making great grits.

- Buy good quality grits. Although Quaker Quick Grits are acceptable and can be make well, do your best to find quality grits at your upscale grocery store. They take a little longer to cook, but the quality is worth the wait. Whatever you do, avoid using "Instant Grits."

- Cook your grits with flavorful liquid. Sure, water will work, but the grits soak up any flavor from the cooking liquid, so use a combination of stock (chicken, vegetable or seafood), whole milk, cream and water.

- Season your cooking liquid first. This is a very important step, since the grits are actually absorbing the flavor that is in the liquid, you will get the most flavor INTO the grits by seasoning the liquid first. It's a lot tougher to add seasoning after they've cooked. Make sure you add your butter and salt before adding the grits.

- Cheese is a natural addition to grits, but add it near the end of the cooking process. Want to get adventurous? Instead of the usual cheddar cheese, try mascarpone or asiago for something different.

Enjoy!

-Kevin
Owner / Chef
Good Food Catering Company
Tampa, FL
813.731.0819
Tampa Catering, Tampa Wedding Catering, Event Caterer

Jambalaya - The Perfect Party Dish

2009-07-16T08:02:00.001-07:00

As the owner of a Tampa Bay Catering company, I regularly cook for large groups of people when they celebrate special occasions or host parties. So when my friends host parties or we get together, I am often called on to help out with the cooking and planning. My friend Pat turned 40 last week and this past weekend, we celebrated with an all day party, complete with swimming sun, eating and drinking. The menu included grilled Buffalo chicken wings, chicken and pork cooked in La Caja China, Rochester style Garbage Plates and a keg of Shipyard Export. One of Pat's requests was that I cook my nearly famous Cajun jambalaya.

Cooking for a large group is easy when you have the right tools. My recipe has been perfected over the years but one key ingredient that makes it great is a large 4 gallon cast iron pot that cooks evenly and perfectly. A large batch of jambalaya can feed 20-30 people, it holds well and with a little practice, is a fairly easy dish to cook. If you're looking to entertain, jambalaya is a fantastic way to feed a crowd.

If you don't own a large cast iron pot with its own propane burner, then don't fret. Go to Wal-Mart and pick up a small 4 or 5 quart Lodge cast iron Dutch oven and you'll be set. Need a recipe? I'll share mine with you below. Keep in mind that this is a work in progress and can change without notice. This is a Cajun style jambalaya, most popular in South Louisiana.

-Kevin

Cajun Jambalaya
courtesy of Kevin Lacassin

INGREDIENTS

1 pound smoked SAUSAGE, cut into cubes
1 pound boneless, skinless CHICKEN THIGHS
3 cups white RICE
2 slices BACON, chopped
2 medium yellow ONIONS, diced
½ green BELL PEPPER, diced
3 stalks CELERY, diced
4 green ONIONS, chopped
1 teaspoon Kitchen Bouquet
1 teaspoon each of SALT, BLACK PEPPER, CAYENNE, OREGANO and THYME
4 ½ cups CHICKEN STOCK (if homemade isn’t available, use Kitchen Basics)
Cast iron DUTCH OVEN

METHOD

1. Heat a large (5 ¼ quart or larger) cast iron Dutch oven and fry the bacon pieces to render the grease, remove and drain on paper towels.

2. Brown the chicken in the bacon grease, remove and when cool, cut into strips.

3. Brown the sausage for several minutes, then add the trinity of onion, celery and green pepper and cook until vegetables are soft, about 10 or 15 minutes on low heat.

4. Add the chicken stock, bacon, chicken, Kitchen Bouquet, seasonings. Bring up to a boil, add rice, then stir all together.

5. Reduce heat to a simmer (low) and cover. Set a kitchen timer and do not touch the lid for 20 minutes! You will need to cook until the rice is soft and all liquid is absorbed.

6. Lift the lid and confirm that rice is almost completely cooked and all liquid has been absorbed, then add the chopped green onion. Fold in the onions to the mixture, turn off the burner and replace the lid and let it sit for another 10 minutes.

Looking for a caterer for your Tampa wedding, corporate event or party? Good Food Catering Company will take care of you. Check us out!

Summer Menus - Hot Weather and Cool Food

2009-06-30T05:30:00.001-07:00

Just last week Good Food Catering Company was commissioned (pun intended) to cater a 50 guest cocktail party for the Coast Guard Foundation, held at the Coast Guard Base on the water in St. Petersburg. Since the temperatures outside were hovering in the low 100's, we created a great summery spread of cold and room temperature foods that helped our guests beat the heat, sip on some cold cocktails and enjoy the Good Food.

In addition to the great food, we dressed up the decor with some crisp white linens, yellow daisies, clear glass blocks and patches of wheatgrass. Thank you to our friends in catering for the decor ideas and inspiration - CuisinEtc and Charlotte Berwind Fine Foods, both in New York, as well as Carte Wheels Caterers in Texas.

Also a big thank you to uDream Events for event services, rentals, beverages and bartending; as well as Erin Nutini for the great photography!

Having a summertime event and need Tampa Catering or Tampa Wedding Catering? Give us a call and we'll help you cool off with great food.

Enjoy!

Menu

Passed Signature Appetizer Bites

Seared Sesame Crusted Ahi Tuna
served on crispy wonton triangles with mango-wasabi cream

California Sushi Rolls

Stationary “Cool Foods” Display

Caprese Salad on a Skewer
mozzarella, grape tomato and basil, with balsamic vinaigrette dipping sauce

Chorizo Skewers
Niman Ranch organic chorizo with manchego cheese and roasted red pepper

“Make Your Own” Bruscetta
Crostini with choices of olive tapenade and traditional tomatoes and basil

Watermelon Gazpacho Soup Shooters
Refreshing chilled summer soup of watermelon, tomato and cucumber, served in a shot glass

Lemon and Rosemary Chicken Skewers

Vertical Vegetable Crudité
Not your boring veggie platter! Served with a cool yogurt sauce for dipping

Unique Wedding Menu Ideas

2009-06-01T06:58:00.000-07:00

We get calls daily from brides and grooms who have a vision of something "different" for their wedding reception. They've likely looked elsewhere in the area for great Tampa Wedding Catering and found that most of the companies in town had similar, basic and outdated menus.

Gone are the days when a wedding reception meant a formal sit down dinner composed of dried out chicken and boring roast beef. If you're planning an upcoming wedding and you're seeking something different for your Tampa catering options, then Good Food Catering Company is here for you.

Brides and Grooms these days have accepted the reality that a wedding reception can be a fun and unique gathering of family and friends to celebrate the unity of two people in marriage. It doesn't have to be stuffy or even formal, but rather relaxed and interesting.

We've got a fun wedding booked for later this year who chose to go with a unique menu and format that would be fun and interesting for everyone. With roots in New Orleans and an Italian heritage, the bride asked that the menu reflect both, while also be diverse enough to please all of the invited guests. The reception will be cocktail party style, with seating for everyone, but will allow guests to graze the food stations at their pace and dine leisurely while catching up with old friends and making new ones.

Menu

Passed Signature Appetizer Bites

Fried Mac-N-Cheese Lollipops

Comfort food meets class!

Sesame Crusted Seared Yellowfin Tuna

with Mango wasabi cream, served on crispy wonton triangles

Hickory Smoked Pulled Pork Sliders

with carmelized Vidalia onions and our secret BBQ sauce

Thai Sweet Chili Shrimp

jumbo shrimp with a sweet and spicy Thai chili sauce, served on an Asian spoon

*********

Taste of Italy

Tuscan Chicken

A heart-warming dish of a 5 ounce Italian seasoned pan seared chicken breast, smothered in tomatoes white wine, basil, fresh spinach and mozzarella cheese, served over…

Warm Cannellini Bean Salad

with roasted red peppers

**********

Flavor of The Gulf Coast

Cajun Chicken and Sausage Jambalaya

the real deal, made by a Ragin’ Cajun the right way, in a cast iron pot, elegantly served from a large copper paella pan

Shrimp Roban

plump shrimp sautéed in a rich, spicy cream sauce, tossed with shell pasta and chopped green onion

*********

From the Garden

Butternut Squash Soup Martini

Served warm in a mini martini glass

Penne Pasta Primavera

Fresh winter vegetables in roasted red pepper cream

Summertime and Tampa Catering

2009-05-07T09:00:00.000-07:00

It's summertime in the Tampa Bay region and it's heating up quick. So it is up to your Tampa catering company to help cool things off and beat the heat. At Good Food Catering Company, we do that with our impressive array of cold appetizers.

On a hot summer day, there's nothing better for your guests than an ice cold drink or glass of white wine, along with some elegant and light appetizers. While some Tampa catering companies may buy their appetizers pre-prepared or from the freezer section, ours are made fresh using local purveyors for meats, vegetables and seafood. And it shows.

Here are some of our more popular appetizers that will help you cool off this summer.

Bloody Mary Shrimp Shooters
a Creole boiled jumbo shrimp served in a shot glass with virgin spicy bloody mary mix

Thai Sweet Chili Shrimp
jumbo Florida pink shrimp with a sweet and spicy Thai chili sauce, served on an Asian spoon

Seared Ahi Tuna
with wasabi-mango sauce, served on crispy wonton triangles

Caprese on a Skewer
mozzarella, grape tomato and basil, with balsamic vinaigrette dipping sauce

Ceviche
ceviche served in mini martini glasses

As always, we're here to provide superior culinary experiences for you and your guests in the Tampa Bay region. Check out our website at www.GoodFoodTampa.com or feel free to give us a call at 813.731.0819.

Hey, we're over here!

2009-05-04T06:32:00.000-07:00

Didn't mean to lose you in the mix, but we did want to let you know that you can follow all of the great Tampa Catering news and photos on Good Food Catering Company's website blog, found at www.GoodFoodTampa.com/blog. We'll still update the blogger blog from time to time, but the best place to find it all is on our website or even on our Facebook page. Today, you can check out our new article, titled "7 Things to Consider Before Hiring a Wedding Caterer."

Meanwhile, don't forget to check out the cool things going on in the Denver Catering scene with our friends at Saucey's Catering; a couple new posts with some great photos are now up. As professionals, many great caterers from around the nation work together to keep up with current trends and to help each other in the catering world. In the Tampa Bay Catering market, we have access to ideas and techniques from around the country, including those from our friends at Saucey's.

See you soon, Enjoy!

Wedding dates booking fast!

2009-03-27T05:37:00.000-07:00

If you are planning for an October or November wedding this year in the Tampa Bay region, you may want to book your caterer soon! Fortunately for Good Food Catering Company, business has been great and is only looking better for the remainder of the year. Since we're a "boutique" caterer, we choose to only cater one event at a time, so your wedding will get the utmost attention to detail and be our sole priority for the day. For this reason, we sometimes have to turn down business. Please don't let us turn down your business!

Exciting News! New Location!

2009-03-26T11:46:00.000-07:00

You probably already know that Good Food Catering Company is busy providing unique food and great experiences for weddings, corporate events and socials in the Tampa Bay region. And with 100% certainty, I know that you've tasted our food at a location near you, like a wedding venue, private residence, community clubhouse or even an airport hangar (that story coming soon). But now you'll be able to stop in soon to taste our food in our new home.

Last month, Good Food Catering Company moved into a new kitchen space in South Tampa, located at 2013 W. Platt St., near the SOHO district. With this move comes a plethora of new possibilities and opportunities to meet us, including a monthly open house and tasting, beginning in April.

The date for our first tasting has not been set yet, but stay tuned for more details. Although the space is small, it is the perfect opportunity to see what goes on "behind the scenes" in our kitchen and the new catering ideas we can utilize that will make your event unique and memorable.

Shrimp & Andouille Pasta... Almost Famous!

2009-03-20T07:54:00.000-07:00

Yesterday I had the pleasure to visit with Staci Mandikas of Unique Event Design and learn about how she utilizes both classic and cutting edge designs to make every event and wedding "unique." I had originally met her at the Davis Island Garden Club bridal show a couple of weeks ago and wanted to spend some time getting to know more about her and the services she offers for for her clients in the Tampa Bay region. In the process of checking out her website, I stumbled upon the fact the she hails from New Orleans, which gave us a few fun things to talk about. It also gave me the opportunity to introduce her to my signature dish, Shrimp and Andouille Pasta.

When my wife and I began dating, I probably originally won her over through my cooking and my use of cream sauces, good seafood and of course, sausage. When I was developing some dishes, I combined the three and ended up with one of my signature dishes. It became so popular that it was being requested by many of my friends for every dinner party I threw. And believe it or not, the media came calling.

Many of you know that I moved here as a result of Hurricane Katrina. But you may not know that for many years, I wrote a blog about New Orleans food and culture. It wasn't long after moving to Tampa that I was featured in a story for the New York Times and later the St. Pete Times. A couple of months later I was contacted by a talent agency in New York City and was asked to submit some cooking videos for use on Yahoo Food. I had nothing to lose, so I sent them two videos - one about the New Orleans Style Bloody Mary and the other one? You guessed it, Shrimp and Andouille Pasta.

Real Food Viewer Video! @ Yahoo! Video

The video never made me famous, but I had a lot of fun making it. I can't bring myself to watch the video, but for posterity, it is still found online even today. Fortunately you're still able to see it and can pretty easily re-create my signature dish. And if you are hiring us to cater your next Tampa Bay event or wedding, we'll be happy to serve it for you and your guests. (The only difference is that in our catering operation we use penne pasta instead of the linguine that I would use at home.) You can check out the video above and feel free to email me for a copy of the recipe for our soon-to-be famous Shrimp and Andouille Pasta. Enjoy!

-Kevin

Service Matters!

2009-03-20T07:38:00.000-07:00

Several months ago my wife and I attended a wedding at a prestigious yacht club on the west coast of Florida. The decor, centerpieces and flowers were gorgeous, the cocktails were flowing and the opportunity to spend time with friends was great. As fantastic as the wedding was, the one thing remembered by many of us today was "smelly Bob," the name given to a bartender who was surrounded by a cloud of offensive odor. Given the amount of money spent on the wedding, it was shocking and inexcusable for a venue to skimp on the one thing that mattered the most - service.

Although it sometimes seems like an afterthought, the service staff will make an event memorable, for good or bad. I am sure you've been to a party and waited an exorbitant amount of time in line to get a drink, only to finally make it to the bar and be greeted by a bartender who would rather be elsewhere. And I would bet there was a time when you went to a restaurant with mediocre food but still had a great experience because of that talented waiter or waitress who made you feel special.

Good Food Catering Company was established to provide superior culinary experiences for events and weddings in the Tampa Bay region. Although food is a top priority for us and for our clients, we feel that providing top-notch service is just as crucial to making an event memorable. We don't use a staffing agency to fill spots in our staff; each of our team members is hand picked for their respective talents and experience. When it comes to service staff, we hire based on a positive attitude, willingness to go the extra mile and a great big smile. In addition, we've teamed up with uDream Events of Clearwater for all of our bar staffing because they share our passion and pride for providing great service.

When it comes to your image and your successful event, we take it very seriously. By working with Good Food Catering Company for your event, not only will you get fantastic food, but your guests will leave with a lasting positive impression that they will remember for a long time to come.

-Kevin

p.s. I'll leave you with a few photos of some of our great team members...

NFL Brunch with Jim Kelly, 4-time Super Bowl Legend

2009-03-20T07:33:00.000-07:00

Last month during Super Bowl week in Tampa, we had the unique opportunity to work with one of the NFL's greatest quarterbacks and did it for a good cause. Good Food Catering Company was the perfect fit to cater a "Carolina Coast" themed brunch to benefit Hunter's Hope, a charity started by Jim Kelly, 4 time Super Bowl legend and NFL hall of fame member.

The event was held at the MiraBay Welcome Center in Apollo Beach and featured a top-notch Bloody Mary and Mimosa bar, a jazz quartet, an appearance and speech by Jim Kelly and of course, outstanding Southern style food from Good Food Catering Company.

The menu was designed with the Carolina coast in mind, including some of the best Shrimp and Grits found outside of Charleston, slow smoked pulled pork, and also featured Cajun Chicken and Sausage Jambalaya and a dynamite team of omelet chefs that made them to order!

"Charleston Style" Shrimp and Sausage over Creamy Cheddar Cheese Grits
with tasso gravy(as good as you'll find outside of Charleston!)
Cajun Chicken & Sausage Jambalaya
the real deal, made by a Ragin' Cajun- one of our most requested party dishes
Carolina Style Hickory Smoked Pulled Pork Sandwiches
with cole slaw, soft mini potato rolls and our secret BBQ sauce (yes, we smoke it ourselves)

Stationary Breakfast Display
Mini Assorted Quiche Cups
Fresh Fruit Cascade

Passed Signature Appetizer Bites
Pan sautéed Jumbo Lump Crab Cakes
with Creole white remoulade sauce
Fried Mac-N-Cheese Lollipops
comfort food meets class

Omelet Station
Omelets to Order
chef attended station with made-to-order omelets
menu includes two custom designed omelets for the opposing Super Bowl teams: the Ben Roethlis-BURGER Omelet and the Kurt Warner Western Omelet.

Credits

Catering
Good Food Catering Company

Event Planning and Bartending
uDream Events

Photography
Veckio Photography

Location
MiraBay Welcome Center

Wine vs. Beer Party

2009-03-20T07:25:00.000-07:00

On New Year's Eve 2008, Good Food Catering Company sponsored a Wine vs. Beer party, which set out to settle the debate as to which beverage is best to pair with food. Wine has long enjoyed the distinction and attention of being paired with foods, through the popularity of wine dinners, wine tastings and even the popular media. But the rise in popularity of craft beers over the past several years has opened up a whole new realm of possibilities for beverage and food pairings.

For the challenge, we chose five savory dishes and two desserts, each paired with a respective wine and beer. Partygoers were given a scorecard that listed each of the dishes along with the beer and wine selections. Set up as food stations, the party was a relaxing way for guests to sample each of the dishes at a relaxed pace and sip on their favorite wines and beers.

Caesar Salad
Wine: Sterling Sauvignon Blanc
Beer: Paulaner Hefeweisen
--
Manchego Cheese with Roasted Red Pepper
Wine: Rioja
Beer: Stella Artois
--
Pasta Carbonara
Wine: Ken Forrester Chenin Blanc
Beer: Murphy's Irish Stout
--
Cajun Jambalaya
Wine: Chateau de Segries Rose
Beer: Dogfish Head 90-min IPA
--
Spicy Tuna Sushi Rolls
Wine: Cristalino Cava
Beer: Kona Fire Rock Pale Ale
--
Hickory Smoked Baby Back Ribs
Wine: Ravenswood "Zen of Zin" Zinfandel
Beer: Sam Adams Black Lager
--
New Orleans Style Bread Pudding
Wine: Taylor Cream Sherry
Beer: Abita Pecan Harvest Ale
--
Dark Chocolate
Wine: Deco Port
Beer: Old Rasputin Imperial Stout

If you would like to host your own party, email me for a free copy of a basic party blueprint and some helpful ideas on throwing a wine vs. beer party. If you'd like us to do the work, give me a call and we can talk about how Good Food Catering Company can cater a very memorable Wine vs. Beer pairing party at your location. We can custom design a menu and depending on your selections, it can cost anywhere from $50 per person and above (minimum 20 guests), not including the beer and wine. I promise it will be the party of the year and the talk of the town!

Corporate Tailgate - Panthers vs. Bucs

2009-03-20T07:23:00.000-07:00

This past weekend, Good Food Catering Company was proud to team up with Designing Divine Events and Transportation to throw a dynamite VIP tailgate party before the Tampa Bay Bucs' victory over the Carolina Panthers.

Although extremely hot outside, we couldn't have asked for better weather and the party turned out to be a winner. The food was fantastic and the presentation was classy, including linens and table decorations to match the colors of the two opposing teams. In addition to the outstanding food, a luxury motor coach was brought in to provide air conditioned leather sofas and clean restrooms for all of the guests.

Sliced Cajun Grilled Ribeye
Carolina Style Pulled Pork
with mini Potato Rolls
Assorted Mini Quiche Cups
--
Sweet Potato Hash
Carolina Cole Slaw
Grilled Seasonal Vegetables
Cold Penne Pasta Salad
--
Assorted Dessert Bites
(cheesecakes and cream puffs)

If you are a corporate event planner and would like to throw a tailgate party for your executives, customers or VIP guests, give us a call and let's talk about how we can impress them all with something different and unique. (813) 731-0819.

Credits

Catering: Good Food Catering Company
Event Planning: Designing Divine Events and Transportation