Spring 2015 It’s almost time to start taking our early morning trips to the Farmer’s Market. New crops will start appearing unannounced. First the local berries, Vidalia’s, and potatoes, then the eggplants and squashes, then the peaches, and finally the tomatoes, melons, beans & peas (and more). We’re thinking about what to do with all that we are so lucky to have in this great state and region! We are mindful of the local and regional bounty. It seems there is a resurgence of young enthusiastic people attempting to make their living on the farm – kudos to them, and to all the old-timers! We will be loyal customers. Some just sprouted ideas for the coming season…… Panzanella with firm-snappy cucumbers, sweet onions, juicy red tomatoes, fresh herb, EVOO, tart vinegar, and crusty bread from our favorite local bakery “The Continental”. Vegan Peas (any kind will do) simmered in a little salted water with lots of aromatic vegetables – top it off with some pickled hot peppers. Tomato Pies with Feta and Kalamata Olives in our Cream Cheese Pastry Crust – Yum! Vidalia Onion Dip – It may sound a little boring but that’s OK to us, because it’s familiar and delicious. Baby Lima Dip, sometimes we make it vegan, and others we add in some Pecorino Romano – we love that cheese. Roasted Eggplant and Sweet Pepper Stack – maybe you should go out on a limb and do a vegetarian entrée for your luncheon. This would be an excellent pick to do it with. Grilled Endive and Sausage Sandwiches – these little cocktail sized sandwiches will disappear from your reception table Melons – Athenian Cantaloupe, sweet scented Honeydews, Alabama Watermelons. We really like them straight & naked = Peel, Seed, Cut, that’s it. Peachy ideas – Peach Shortbread, Peach Yogurt Muffins, Salad Greens with Peaches, Peach Salsa, Straight & Naked Some more…. Chicken Cakes (or Croquettes) make a great luncheon entree Italian Pork and Broccoli Rabe – on a buffet or a sandwich Nashville style Hot Fried Chicken – it’s Hot Shrimp with Orzo and Lemon – on a lunch, dinner, or reception buffet Char-Grilled NY Sirloin Strip Steak Sliders with Garlic Aioli – Flavor Boom! Thin Fried Catfish – inspired by a famous Louisiana Restaurant Sofrito ala Savoie – Chef recommends this. He says that it will be popular – guaranteed! Savoie Catering – 1804 12th Avenue South, Birmingham, AL 35205 / 205-965-8858 / www.savoiecatering.com
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