The Perfect Grill Mark

The Fourth of July is upon us, and it’s been proven there’s no better way to celebrate our independence than spending a day grilling large chunks of meat followed by watching massive explosions in sky. Our freedom is nothing to be taken for granted—that’s why when it comes to this important holiday, I take a little bit more time at the grill getting those perfect grill marks that proudly displays just what our forefathers fought so hard for. Getting these marks is not difficult a task, but there’s a few pointers that can help get the job done right every time.

Grill Grate Selection
To be quite honest, I almost never put any emphasis on grill marks. First, they don’t have much effect on taste, and second, the supplied steel grate that comes with most charcoal kettles just doesn’t get the job done very well. If you have a gas grill or ceramic cooker, you’re probably good to go, but for us kettle owners, it’s nice to have a replacement like heavy duty cast iron grates or the aluminum raised raised rail Grill Grates. Both will run hotter than the regular grate and retain heat longer, helpful in getting that deep sear.

Fire Building
the extreme heat of the grate will certainly leave a mark on the food, and it’ll happen fast—in about one to two minutes
The perfect grates will be of no use without the right fire. To achieve the right balance between aesthetic and proper cooking, I use the two-zone indirect arrangement of the coals with the highest heat possible. This means jumping into action as soon as the coals are fully lit and letting the grill get super heated by leaving it covered for five to ten minutes before cooking. At this point, the extreme heat of the grate will certainly leave a mark on the food, and it’ll happen fast—in about one to two minutes—most likely faster than the food can fully cook, which is why the two-zone fire is so important. Once the marks are firmly imprinted, you’ll want to preserve that masterpiece by moving the food to the cooler side of the grill, cover, and continue the cook until it’s done to your liking.

Food Prep
With a super heated grill and a quick sear, there’s bound to be some food sticking issues, which could cause ruin to any grill marking efforts. To avoid this, it’s important that either the grilling grate or the food has a nice coating of oil. Even well-oiled food may have a little stick when first put down on the grill, but with the right lubrication, the food should release from grate after the marks are nicely branded in.

Food Placement
Even though grill marks aren’t adding a whole lot in the flavor department, I know that we eat with our eyes first, and they’re definitely evocative in that respect. So if I’m spending the time marking up the meat, I want it done as pretty as possible, and food placement is key.
There’s two commonplace patterns to grill marking: the single strip and the crosshatch. Either one you choose, the food should start out at a 45 degree angle to the grate, so the marks will be angled on the finished product. For the single strip of marks, simply use this placement on both sides, but if you’re grilling to impress, you’ll want to go crosshatch. To achieve the crosshatch, get the first sear done at 45 degrees, then rotate 90 degrees and sear again, flip and repeat. This leaves a diamond grid that will let everyone know that you’re a true grill master.
Now that you’re armed with skills to make all of your grilled food looks fabulous, it’s time for you take to the flames and make America proud!

Just Beet It

I don’t recall ever eating beets as a kid. This may have been a chicken-egg situation – like most kids I was driven to eat the familiar, so perhaps my mom decided to play the odds and stay away from beets. As an adult I don’t know why I ever would have objected. Beetroot is mild and sweet, and the leaves delicate, more so than spinach.

Beets and spinach are part of the same plant family, Amaranthaceae. If the word amaranth brings to mind houseplants with ruffly, vivid, pink-red and green leaves, that’s because they’re part of the same family. Quinoa, a nutritional superstar, is not a grain, like many believe, but the seed of another member of the family. Beetroot, spinach, quinoa, and chard used to be separately classified from other amaranths, in a family called Chenopodiaceae, or, literally, “goosefeet,” named for their fleshy, ribbed leaves. Indeed, beet greens are not only edible but delicious. Swiss chard (or silverbeet) is a variant of beet specifically cultivated for its mild greens, but if you buy fresh beets with the tops attached, you can enjoy both the root and the leaves.

The famously vivid color of beets and chard stems is due to pigments collectively called betalains. The betacyanins lend red to purple hues; betaxanthins show off bright yellow, gold, and orange. As anyone who’s ever prepared beets knows, these pigments can end up all over the kitchen, your hands, and your clothes – beet cells are unstable and prone to leakage when cut, heated, or exposed to air. Add red beets to any dish and you can expect it to emerge brilliantly pink or purple.

Roasted beet salad with walnuts and Maytag blue

Golden beets – colored by betaxanthins – are no less vivid than their deep red counterparts. They do tend to taste milder and somewhat less “dirty” because of lower levels of geosmin, the compound that lends the earthy, dirty flavor to beets.
I used golden beets for this salad (to avoid problems with the ravioli later), but the typical red beet works perfectly. You can obtain spectacular results using Chioggia beets, an heirloom variety that, when sliced across the equator, displays a many-ringed bullseye.

In my opinion, the best way to prepare cooked beets is to roast them whole, in a foil package, at about 400F/205C, for about 45-60 minutes depending on the size of the beet. Drizzle the beet with a little oil before roasting. The steam from the beets softens the peel – once the beet is cooked through, the peel is easy to remove with a paring knife.
4 beets, scrubbed well, greens removed and reserved
2 ounces Maytag Blue or other blue cheese, cut into very small wedges or crumbled
2 ounces (about 1/2 cup) shelled walnuts, broken
2 c arugula, washed and spun dry
2 tbsp sherry vinegar
3 tbsp olive oil plus extra for roasting
Salt and pepper

Oven 400F/205C.

Drizzle the beets with a little oil before roasting. Place in aluminum foil and fold the foil over, sealing the sides to form a loose envelope. It is not necessary to form a perfect package. Roast for about 45-60 minutes depending on the size of the beet. At the last five to ten minutes of roasting, place the walnuts on a sheet pan and roast on a separate rack until golden. Remove from the oven.

Once the beets are tender to the center, remove from the oven and cool the beets. Remove with a paring knife or peel with your fingers (a paring knife may yield cleaner results and spare you the stained fingers).

Cut each beet into eighths and toss lightly with about 1 tbsp of the sherry vinegar. Arrange the wedges on individual plates, or on one large platter, along with the Maytag Blue and toasted walnuts. In a bowl, place the remaining tablespoon of sherry vinegar, a pinch of salt, and a little black pepper. Slowly drizzle the oil into the vinegar to form an emulsion. Dress the arugula and add it to the plates.

Finish with sea salt and pepper.

Balsamic Honey Marinated Pekin Duck Breast, Roasted Maitake Mushrooms, Shaved Fennel and Blood Orange Salad

Ingredients

Marinade for the Duck
4 6-ounce Pekin (Long Island) duck breasts
1 cup balsamic vinegar
2 cups blood orange juice
2 ounces lemon juice
1 clove garlic – sliced very thin
1 lemon zested
1 blood orange zested
1/2 cup honey
2 teaspoons chopped rosemary
1 teaspoon ground black pepper

Fennel and Blood Orange Salad:
1 head fennel – cut in half and shaved on a mandolin
1 small carrot – shaved with a peeler and cut into 2 inch pieces (plunge pieces in ice water for 10 minutes to retain curliness) alternatively, cut into a fine julienne
2 blood oranges – cut into segments
1 cup of radicchio – julienne
1 cup baby arugula
1 lemon – cut in half for juicing
4 tablespoons of extra virgin olive oil
salt and pepper to taste

1 head Maitake Mushroom
extra virgin olive oil
salt and pepper to taste

Blood Orange Duck Sauce:
4 ounces of strained duck marinade
6 ounces duck stock (or low sodium chicken stock)
1 tablespoon butter
salt and pepper to taste

Directions

Duck:

Remove the tenderloin and trim the excess fat, leaving a thin layer of fat covering the breast. Combine all the ingredients in a bowl and add the breasts. Marinate for at least 8 hours.

Fennel and Blood Orange Salad:

Combine all the ingredients in a mixing bowl, and add a squeeze of lemon. Drizzle with the olive oil and season with salt and pepper. Arrange on a plate

Roasted Maitake Mushrooms:
Discard the stems and break the mushrooms by hand into chunks. Drizzle with extra virgin olive oil and season with salt and pepper. Set aside and reserve.

Method for Plating:
Pre heat the oven to 375° and remove the duck from the marinade. Pat dry and season with salt and pepper. In an oven-proof medium sauté pan, add the oil and set heat to low. Place the breasts skin side down and cook for about 6 minutes. Turn the breasts over, add the mushrooms, and place the pan in the oven. Continue roasting the duck for another 4 minutes. Remove the duck and mushrooms from the pan and set aside. Discard the excess oil from the pan. Strain the marinade into the pan and reduce by half over medium heat for 1 minute. Add the duck stock and bring to a simmer. Finish with butter. Season and reserve.

Place the salad in the center of a nice serving platter. Slice the duck and arrange fan-like around the salad. Scatter the mushrooms over the duck and spoon the sauce over the top of the mushrooms.

Catering Weddings

Catering weddings is such a rewarding part of our business!  Sharing the most happy and blessed day with a bride, groom and their families is just about the most fun there is!

I’ve always believed that every bride is magically beautiful on her wedding day – and we’re so lucky to share that day with her!  I love the tears (especially when the groom first sees his bride!), the excited children, proud parents and celebrating friends………all that a wedding is.

This wedding season has been truly special!  So many gracious and appreciative families, glowing thank you letters, hug and kisses from Moms, Brides and Grooms!

Thank You Note!

We received this lovely Thank You note from a recent bride:

“Chef Kurt, everything was perfect. I planned for so long and finally the moment came.  The presentation of the food was wonderful and was equally tasteful. I loved the basket we received right before we left the reception. It was so good to see you even though it was for a brief moment.  Thank you so much for making a special trip to see me.  Jason was very attentive to our needs. Will and I felt like royalty. The staffing was very pleasant and professional.  Loved it!!!

I knew from the day we met back in June 2008 I was in good hands. Here we are 14 months later. I developed a strong trust in you and not once did I doubt your judgment. Your wisdom and experience provided guidance when I felt lost and helped me find my way. You and your staff ensured every detail was fine tuned to my specification.  Words cannot express my deepest gratification. I hold a special place in my heart for you. All your efforts and hard work was noticed. It was truly magical.”

ZERO WASTE KITCHEN

Chef Kurt, Concept Catering by CK proudly announces a
ZERO WASTE KITCHEN
All products used in kitchen are now recycled or composted!
San Diego, CA. Concept Catering by CK is proud to announce their kitchen as the first
ZERO WASTE catering operation in San Diego. In partnering with San Diego’s Resource Center, a nonprofit
environmental education organization focused solely on sustainability, all of the waste from
products used in Chef Kurt’s kitchen is either recycled or composted. Kurt not only implements
this cycle within his kitchen, but on site at the various events he caters. According to Jason Cadwallader,
Kurt Metzger is the first chef in San Diego to implement a
zero waste kitchen operation through his center.
Metzger began working with the Resource Center in July 2007 and accomplished his zero waste
initiative in April 2008. He initially saw composting as a challenge within the kitchen, as his staff was
not accustomed to sorting and separating all garbage within their work space. In order to aid with his
staff’s hands-on education, Chef Kurt removed garbage cans from the kitchen for a couple of days.
“It’s certainly not as easy as people think it is to separate garbage in kitchen,” says Metzger.
“However, after only a few days, my staff caught on and each item is meticulously separated and
rinsed when necessary to cooperate with the Resource Center’s guidelines.”
The kitchen uses several containers to ship to the Resource Center, with each container holding a
different category such as: aluminum and tin cans, glass bottles, food, cardboard, paper, and plastic
wrap along with all other plastic food containers. Normally much of the plastic is difficult to recycle,
however, the Resource Center works with playground manufacturers that will take the items for reuse.
And, even the grease used in Chef Kurt’s kitchen is reused, as a bio-diesel truck takes the grease for
fuel. (note: this is not through the Resource Center.)
Additionally, many of Chef Kurt’s employees bring in their personal items from their homes to add to the
collections taken by the Resource Center. The Resource Center has eight trucks that collect materials
every week day, four on Saturdays, and two on Sundays.
“Chef Kurt is really in the minority and can be complemented on the fact that his perspective is excellent in
all locations, beyond just what the customer sees” says Cadwallader. “He is responsible in every aspect- in his
kitchen, garbage, food use and presentation. Chef Kurt has the philosophy that everything in his
organization must be the best it can.”
Metzger and Cadwallader share the belief that individuals can only make significant changes if we see and
experience pleasure and enhancement of each thing we are doing responsibly. “For example in Chef Kurt’s
case of being a chef and working with food, he focuses not on the taste and presentation alone, but on
his sustainability measures,” says Cadwallader.
In addition to recycling and composting everything within his kitchen, Chef Kurt uses only local and
organic produce when possible, buys his dairy products from farms in San Diego, and purchases meat
from farms in the Mid-west that are free of growth hormones. He also practices water conservation,
offers re-usable living botanical centerpieces, provides invitations printed on recycled paper, uses
biodegradable service ware and eco-friendly cleaning supplies and donates un-served foods to local
food banks. “That knowledge of the entire process should give us the most positive experience in the
way we choose to eat,” says Cadwallader. “Chef Kurt is a perfect example of how we can reduce our impact on
climate change and species loss based on pleasure and not on guilt.”
“My job isn’t to make food taste good,” says Chef Kurt. “That’s a gift I have and I’m blessed to have a gift, so that’s going to happen. What’s important is being part of a system that was meant to be and to
respect that natural system. I ask myself, ‘is it respectful not to compost or recycle, or to use vegetables
enhanced with chemicals, meat with hormones, or food flown in from thousands of miles away?’ No it
is not. I have a lot of passion for what I do, but when I keep it simple and take the emotion out of it, and always answer the question of respect, it comes naturally. I feel I’m doing the right thing.”
About Chef Kurt & Concept Catering by CK
Kurt Metzger, has been catering fresh, gourmet cuisine
for the past 22 years. In addition to healthy, sustainable cuisine, Concept Catering by CK is committed to on and off-site composting and recycling. The newly launched “Greening of Events” service
program will practice water conservation, offer re-usable living botanical centerpieces and donate unserved
foods to local food banks.
Additionally, Concept Catering by CK offers natural, healthy, organic sustainable menus,
invitations printed on recycled paper, biodegradable service ware, eco-friendly cleaning supplies and
numerous other details that help transform San Diego’s corporate meetings and parties, weddings and
special events into green events.

Style

Perfection Is Our Aspiration

A personal, hands-on approach From your very first meeting, your Concept Catering by CK planner stays with you all the way, including supervising the event on site. This means your planner has a very personal stake in the success of your event.

It’s your event, not ours We don’t tell you what you want, you tell us: your goals, the foods you like and dislike, special dietary concerns, budget requirements (see our sample menus, which include pricing). Then we talk you all the way through the event, so you know just what to expect.

A stress-free experience We meticulously plan and oversee every detail so you don’t have to. You can relax along the way, then enjoy the event as much as your guests.

One-stop shopping Do you need a suitable site? A reliable florist? A wedding cake specialist? Or Rentals We can make these connections for you, based on our personal experience.

On-site preparation We have the experience, expertise, and equipment to provide freshly-cooked food just about anywhere you decide to have your event.

Respect for your home For at-home events, we bring everything we need, to minimize any disruptions of your lifestyle. And when the party’s over, we will leave your kitchen clean so you won’t even know we were there.

Your success is our success Above all else, we want you to feel that Concept Catering by CK is exactly the right choice for you. We want your guests to continue to compliment you long after the event is over, because when you look good, so do we.

Lets Make Truffles

Ganache — a combination of cream and chocolate that forms the velvety  heart of truffles. It can be used to glaze cakes, to coat nuts or be coated with a crisp layer of chocolate.

To make ganache, gently heat cream until it starts to boil and then pour it over chopped chocolate or chocolate buds, all the while constantly stirring until the mixture is smooth and silken.

Let the chocolate/cream mixture cool to room temperature and then cover it and refrigerate it for at least 2 hours. I usually let it set overnight.

I also like to add a little liqueur like Grand Marnier. Some other flavours that go well include coconut essence, a tablespoon of black coffee or try rolling the ganache in desiccated coconut or chopped pistachios or hazelnuts.

Truffles are surprisingly easy to make but be prepared to get your hands dirty. It’s a rather messy affair and you’re likely to end up with chocolate in your eyebrows.

But don’t despair, the mess is worth the result. Just lay down a sheet or two of newspaper and remember this tip — keep your hands cold.

Ganache is delicate and sensitive to heat. When it comes to rolling time, I  always have a bag of ice next to me and in between every second rolling of the truffle balls I simply lay my chocolately hands on the bag and cool them down.

• 1/2 cup semisweet chocolate pieces
• 1 teaspoon instant coffee granules
• 2 tablespoons water
• 2 tablespoons light corn syrup
• 2 teaspoon vanilla extract
• 1 cup finely crushed chocolate wafer cookie crumbs
• 1/2 cup sifted powdered sugar
• 1/2 cup finely chopped blanched almonds or macadamia nuts
• more finely chopped blanched almonds, macadamia nuts, or cookie crumbs for coating
• In top of double boiler over hot water, combine chocolate chips, coffee granules, water, corn syrup, and vanilla. Stirring frequently, heat until chocolate is melted. Beat with electric hand-held mixer or whisk until smooth; remove from heat. Stir in the cookie crumbs, powdered sugar, and nuts. Mix until well blended; let stand for about 10 minutes, until cool enough to handle. Shape mixture into small balls; roll in finely chopped nuts or chocolate cookie crumbs. Place truffles on waxed paper; cover loosely and chill overnight. Store in a tightly covered container.
  Makes about 3 to 4 dozen chocolate truffles.

Catering Ideas for Corporate Events

If you are plain any event for your office, the best thing to do is plan early and chooses a caterer with a few ideas in hand. Although many caterers have ready-to-go menus, most of them will work with you to ensure the food at the conference is a success. The type of food and the amount of help you will depend on the amount of people at the conference and whether the food is needed for breakfast, lunch or dinner.

Corporate Catering Menu Ideas

A catering menu depends largely on the type of event you are holding. Different catering menus are appropriate for different times of the day and should be adapted to the formality of the event. Here are some ideas for catering menus.

Catering Breakfast Ideas

Breakfast can be a number of stuff in more verities. A variety of cereals in attractive dispensers with fresh, cold milk should be a staple. Trays of fresh, seasonal fruit are always well received. Scones, rolls, biscuits and toast should be served with an array of jellies and jams to top them. You can serve yogurt with a variety of toppings such as granola and dried fruits.

Your Breakfast will appear beautifully arranged in wicker baskets and platters.  We can deliver on-site for your expediency and arrange to have all materials picked up at the end of your event. Make certain plenty of servers are present to refill coffee mugs on the floor. A banquet spread of fruits, juices, bagels, toast, muffins, butters and jams is a popular idea for these types of conferences. It is unlikely that businesspeople will want full main courses early in the morning.

For your Company Breakfast you can select a good Menu like: –

• Cookies, muffins, coffee
• Muffins, Bagels/cream cheese, coffee
• Muffins, fresh fruit, juice
• Assorted baked goods, fresh fruit,
• Juices and Coffee

Catering Lunch ideas

Lunch will generally have a salad of some type, whether it is a standard salad. An array of deli meats and cheeses are always a hit at lunch time. You can again serve fresh fruits and cheeses, and a vegetable tray with some tasty dip is also a good idea. Desserts can include things like ice cream sundaes or small finger desserts. Make sure to include plenty of vegetable dishes for non-meat eaters, and have a variety of light chicken dishes as well. Pasta salads and a section for light cookies are also a good addition to a business lunch.

For your Company Lunch you can select a good Menu like: –

• Meat & cheese platter with ham, roast beef, turkey, American and Swiss cheeses.
• Assorted breads: onion Kaiser, croissant and marble rye bread.
• Served with a relish tray consisting of sliced tomatoes, lettuce and pickle spears.
• Coleslaw and potato salad
• Assorted cookie tray
• Assorted sodas
• Salad: tomato and mozzarella, basil and balsamic drizzle

Catering Dinner ideas

Dinner can be as proper or formal as you like. If it is going to be a buffet style, go for a variety of meats. Hot side dishes should be served along with a salad of some sort. Think all the colors of the rainbow. Make sure your catering menu does not only include yellow or green foods. The more colors your guests see, the more appealing the catering menu will be. Desserts at dinner are usually a little more elaborate and can be varied to suit your tastes.

For your Company Dinner you can select a good Menu like: –

• Lemon Greek salad
• Chicken breast Dijon
• Confetti wild rice
• Broccoli with mushrooms and thyme
• Dinner roll and promise
• Rocky road brownie
• Beverage
• Cold buffets sold ala carte

To find more information about corporate catering visit conceptcateringbyck.com

Winter Weddings in San Diego!!!

I love winter!!

The chilly crisp air, warm fireplace, sweaters, snugly blankets and of course, hearty comfort foods!

I may be in the minority with my feelings towards winter but I really think there is nothing better than to consider a winter wedding.  First of all, lets be honest, January and February are slower in the catering and event design world and the prices are better for most everything!  Vendors have more time to spend with you and winter foods are so exciting!  As always, Concept Catering by CK will customize the perfect wedding menu for you, let you create and taste!  We love new and exciting themes, ideas and menus and welcome your thoughts…

There are a couple of choice venues that lend themselves to winter weddings.  The Powerhouse is PERFECT for a winter reception.  Last year, one wedding in particular stood out.  It was a multi-ethnic wedding where the bride was from a large Italian family and the groom from an Indian family.  The menu was a perfect blend of their cultures and the floral, food, style and color, perfect for a chilly December day.  They chose red and gold as their color scheme – lots of candles and low light, which is gorgeous in the winter.  The fireplaces roared and their menu was an eclectic mix of traditional Italian, Indian, and American foods.

If you are looking for something a little different and out of the box, we LOVE the Downtown W Hotel.  Because it is an actual theater, the space allows for dramatic lighting – pin pointed spotlights on the center of each table, and “show quality” dramatics and ambiance.  The band can actually play on stage!  The weddings we have catered and designed in that space have been spectacular – truly, one of a kind!

This year the hot color is PLUM!  Plum, gold, deep red, ivory and icy blue are my color choices for the season.  Lots of candlelight brings a romantic and sensual feel to any winter wedding reception.

There are different reception styles for all weddings and we are happy to do whatever makes you happy!  There are NO rules!!  A cocktail reception, a buffet, sit-down OR a mix of all…  Casual, formal, or somewhere in between.

Food trends are always changing…  this year we are finding that the classics are making a big comeback – but with a modern twist.  Local produce is hot, organic everything, gluten free cooking, bold flavors, spices, and sophisticated sweets!

We customize all of our weddings and would love to talk with you about yours.

Please call us, we would love to hear your thoughts.

Chef Kurt

When you are planning an event

When you are planning an event it is very important to find the best in company in food catering. For most people the food is the most important part of an event. It can set the stage for how formal or casual you want the event to be. For instance if your goal is to have a black tie cocktail party you really don’t want to offer a BBQ chicken buffet. Your guests will be anticipating your event and type of food you cater is very important. There are a few things you should establish before seeking out a caterer.

The first thing you need to decide is what kind of event is it. Is it a wedding, holiday party, business function or something else? Knowing the kind of function you are having will help you and a caterer decide other important details. Will you have a theme? Is it formal or casual?

You should also have an idea of how many guests you think will attend and the venue you wish to have it at. If you are having it somewhere that doesn’t have a kitchen, the caterer you choose needs to be able to prepare the food offsite then deliver it. I advise you to bring your caterer for an onsite tour.

Once you have pinpointed all of the details, then you can start seeking out catering services. Start with your friends. Ask others who they have used in the past and what they have thought. By telling them some details about the event, they may be able to recommend someone based on their previous clients opinions. Go through the phone book or local directory and start calling people. Ask to meet with them to discuss your function and your needs and wants. You can also log on to Google and conduct a search there. You should be able to find a list of caterers in your local area.

You may want a caterer that has many specialty offerings like food for vegetarians or diabetics. Discuss your concerns. If possible, ask for samples. You should be able to taste the foods that you are going to serve to your guests to make sure it is acceptable.

Once you have narrowed it down to a few possible choices, ask for the estimates. Make sure that they include ALL the expenses so they are hiding anything. Then you can make your decision. Your final decision should be based on service, food quality and their ability to meet your requested needs.