Dear David,

It is a great pleasure that I write this email to communicate to you how completely satisified I am with my experience with Boston Cafe & Catering.

You were only the second caterer I contacted as I began to plan a surprise 40th birthday party for my brother and the most cordial, cooperative and responsive one.  Andree McManus and then Christine Kane were Outstanding.  I understand that Andree no longer works at BCC, Christine made the transition flawless.

She explained every step of the planning, made excellent suggestions, worked with me to stay in budget and was very cognizant and understanding of the fact that one of the guests attending my event has severe nut allergies.

She was extremely helpful with the alcohol issues and necessary documents.

There was never any issue with the numerous revised proposals, when there was too much to discuss by email she called me on my phoneto work out the details.  It was a plesure working with her.

Thanks to her preparations for the event were in place well in advance of the party.

The food, service and staff on the day of the party were equally outstanding.

I arrived at Springstep around 3:00 pm and everything was place just as I envisioned and planned.

Marika was very polite, cheerful, helpful and vigilant and discussed with me how the evnt would proceed, offered suggestions and listened to me. She was always  present and was never far away to assist me.

Gerry took the time to show me the bar setup, the additional beverages she brought, also made great suggestions and was an absolute joy to talk to.   My mom and I were particularly fond of her.

Giuseppina was also fantastic, tables were readily cleared, and food was streaming out to the display table with elegant ease a fresh, steady supply.

The food was excellent, fresh and tasty.  I am very pleased with the selection and Duane cooked the sliders and lamb to perfection.  To me the hallmark of a great chef is their ability to properly cook meat.  I once worked in a 5 star hotel and the quality and preparation of the food was just as good.

Nearly every guest asked me for the name of the caterer, so don’t be surprised if this results in additional business.

The food quantity to guest ratio could not have been better, we were only left with two sliders and some cheese.

Your team’s planning, professionalism and magnificent service not onle made for a wonderful event but permitted me to enjoy it as well as there was little if anything I needed to worry about.

Keep up the good work.

Best regards,

Christian

February 19, 2012

40th Birthday Celebration for 35p

Chef’s Weekly Specials

Week of February 20 – 24, 2012

Specialty Pasta Salad

Farfalle Caprese Pasta – Baby Fresh Mozzarella, Roasted Grape Tomatoes, Basil and a White Balsamic Dressing   

Specialty Side Salads

Twice Fried Green Bean Salad – Twice Fried green Beans in a Spicy Sesame Lemon Dressing

Corn, Basmati Rice, Scallion & Cilantro Salad  – Corn, Basmati Rice, Scallion, Cilantro, Lime Juice and Olive Oil ($0.95pp)

Sandwich Specials

Shrimp & Crab Salad Roll Up – Shrimp & Crab Salad with a Cucumber, Red Onion Relish ($2.00pp)

Chicken Schnitzel Burger – Tender Chicken Breast, Crispy Breaded, with Shredded Lettuce, Swiss Cheese, Mayonnaise and Sweet Chili Sauce on a Sesame Egg Roll

Pasta

Baby Prawns & Rice Vermicelli  – Baby Prawns, Rice Vermicelli with Spring Onions, Snow Peas, Grape Tomatoes Tossed in a Sauce of Ginger, Sweet Chili, Mint, Soy & Mirin

Entrees

Grilled Honey Mustard Turkey Tips– Garnished with Grilled Onion & Peppers

Shrimp & Asparagus Risotto Cakes– Served with an Herb Veloute ($14.95pp)  

Specialty Sides

Grilled Zucchini & Summer Squash with Feta, Mint & Roasted Red Peppers

Twice Baked Stuffed Potato – Yukon Potato, Roast Garlic, Chive, Sour Cream, Asiago Cheese & Egg Yolks

Specialty Desserts

Anzac Cookies

Vanilla Slice Bars

Boston Café & Catering Recipe of the Week

Veloute Sauce

6 cups Chicken Stock

2 tbsp Clarified Butter

2 tbsp All Purpose Flour

1.       Heat the chicken stock to a simmer in a medium saucepan, then lower the heat to keep stock warm
2.       In a separate heavy bottom saucepan, melt the clarified butter over medium high heat until becomes frothy
3.       With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow colored paste (called a Roux)
4.       Heat the roux for another minute or so to cook off the taste of raw flour
5.       Using a wire whisk, slowlly add the hot chicken stock to the roux, whisking vigorously to make sure it is lump free
6.       Simmer for 30 minutes or until the total volume has been reduced by about 1/3
7.       Stir frequently to make sure the sauce doesn’t scorch at the bottom of the pan
8.       Use a ladle to skim off the impurities that rise to the surface
9.       The resulting sauce should be smooth and velvety. If it is too thick, whisk in more hot stock until it is thick enough to coat the back of a spoon

10.  Remove the sauce from the heat.  For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth

11.  Keep the veloute covered until you are ready to use

Chef’s Weekly Specials

Week of February 13 – 17, 2012

Specialty Pasta Salad

Tri Color Tortellini Pasta Salad – Cheese Tortellini with Spinach and basil, Roasted Red Peppers, Red Onion & Creamy Italian Dressing ($1.25pp)  

Specialty Side Salads

Grilled Asparagus & Portobello Mushroom – Grilled Asparagus, Portobello Mushrooms and Red Onion Tossed in Lemon, Thyme and Extra Virgin Olive Oil ($.95pp)

Arugula Roasted Vegetable Salad – Served with Pumpkin Seeds and Shaved Asiago with a Pomegranate Vinaigrette on the Side   

Sandwich Specials

Pork Loin Cutlet Sandwich  – With Roasted Red Peppers, Asiago Cheese, Arugula Pesto Aioli, Crisp Romaine on Croissant  

The Mediterranean  – Chopped Slow Roasted Olives, Roasted Red Pepper, Cucumber, Tomato , Hummus, Tabboulieh, Feta Cheese, Shredded Lettuce and Sweet Red Wine Vinegar Dressing

Pasta

Cavatappi & Artichokes  – Cavatappi Pasta with Artichoke Hearts, Sun Dried Tomato,Red  Onion, Red & Green Peppers tossed with Extra Virgin Olive Oil, Garlic, Basil, Oregano, Balsamic Glaze & Shredded Parmesan Cheese

Entrees

Roasted Eggplant Rolatini – Roasted Eggplant Stuffed with Spinach, Basil, Roasted Garlic and Ricotta in a Provencal Tomato Sauce

Country Captain Chicken – Lightly Stewed Boneless Chciken Breast with Onion, Carrots, Stewed Tomato, Green Peas, Bay Leaf, Parsley and Curry

Specialty Sides

Sweet Potato Mashed

Cranberry, Pistachio, Basmati & Wild Rice Pilaf

Specialty Desserts

Butter Cookies

Classic Chocolate Covered Florentines

Boston Café & Catering Recipe of the Week

Rosemary Garlic Cous Cous

3 cups Cous Cous

5 cups Chicken Broth

2 tbsp Rosemary, finely chopped

2 tbsp Garlic, finely chopped

1 tsp Salt

1 tsp Pepper

1 tsp Onion Powder

½ tsp Dry Basil

½ tsp Dry Marjoram

1 oz Extra Virgin Olive Oil

1.       Bring Chicken Stock to a boil
2.       Add in cous cous
3.       Simmer for 20 minutes
4.       Add in rest of seasonings and olive oil