Chef’s Weekly Specials

Week of May 21 – 25, 2012

Specialty Pasta Salad

Ultimate Pasta Salad – With Sundried Tomatoes, Green Peppers, Celery, Mushrooms, Red Onion, Cheese, Chopped Tomatoes in a Tomato Herb Vinaigrette ($0.95pp)

Specialty Side Salads

Grilled Peach Salad – With Crumbled Blue Cheese and Champagne Vinaigrette on the Side ($1.25pp)

Endive Salad – Endive, Romaine, Shaved Fennel, Gorgonzola & Walnuts with Champagne Vinaigrette on the Side  ($1.25pp)

Sandwich Specials

Zucchini & Asparagus Melt – Grilled Zucchini Slices and Asparagus Spears, Smokey Pesto & Provolone Cheese on Ciabatta

Chicken Cordon Blue – Grilled Chicken Breast, Ham, Swiss Cheese & Honey Mustard

Pasta

Raviolis with Meatballs – Three Cheese Raviolis in Marinara Sauce with Meatballs on the Side  

Penne Melanzane – Eggplant, Basil & Parmesan Cheese in Marinara Sauce

Entrees

Sweet & Sour Salmon – Topped with Glazed Pineapples & Mint ($14.95pp)

Shrimp Etouffee – Shrimp with Peppers, Onions & Celery Served over Steamed Rice  ($14.95pp)

Specialty Sides

Asparagus & Mushroom Medley

Herbed Rice with Mushrooms

Specialty Desserts

Pecan Sandies

Irish Coffee Bars

Boston Café & Catering Recipe of the Week

Peach Buerre Blanc

3 oz Peach Schnapps

1 oz Peach Puree

¼ oz Diced Red Onion

1 tbsp Chopped Garlic

1 tbsp Chopped Fresh Tarragon

6 oz Whole Butter, cut into ¼’’ Cubes

1.        In a pan, heat 2 oz butter and saute onions & garlic
2.        Add in the peach puree & peach schnapps
3.        Bring mixture to a simmer for two minutes
4.        Whisk in the remaining butter
5.        Serve with chicken or fish

Chef’s Weekly Specials

Week of May 14 – 18, 2012

Specialty Pasta Salad

Broccoli Pasta Salad – With Roasted Eggplant, Roasted Red Peppers, Pine Nuts & Oregano in a Lemony Balsamic Dressing  ($1.25pp)  

Specialty Side Salads

Bean Sprout Salad – Mixed Field Greens, Bean Sprouts, Shredded Carrots, Water Chestnuts & Rice Noodles with a Sesame Soy Vinaigrette on the Side ($0.95pp)

Havana Salad – Bibb Lettuce, Candied Citrus Segments, Jicama Orange Slaw & Roasted Cashews with a Mojo Vinaigrette on the Side ($1.25pp)

Sandwich Specials

Chicken Pesto Wrap – Grilled Chicken Breast with Provolone Cheese, Fresh Basil & Pesto

Buffalo Chicken Salad Wrap – All White Meat Chicken Salad Mixed with Our Own Buffalo Suace in a Tortilla Wrap  

Pasta

Cheese Tortellini – Cheese Tortellini with Cherry Tomatoes, Spinach & Artichokes

Spicy Chicken Lo Mein – Grilled Chicken, Fresh Vegetables, Lo Mein Noodles, Snap Peas in a Saracha Red Wine Sauce

Entrees

Asian BBQ Chicken – Served with Pineapple Relish

Beef Burgandy – Served with Egg Noodles

Specialty Sides

Roasted Cauliflower, Blue Cheese & Almonds

Garlicky Green Beans

Specialty Desserts

Mint Brownies

Peanut Butter Chocolate Chip Cookies

Boston Café & Catering Recipe of the Week

Anzac Cookies

1 cup Quick Cooking Oats

¾ cup Flaked Coconut

1 cup All-Purpose Flour

1 tsp Baking Soda

1 cup White Sugar

½ cup Butter

1 tbsp Golden Syrup

2 tbsp Boiling Water

1.        Mix oats, flour, sugar and coconut together
2.        In a small saucepan over low heat, melt the syrup and butter together
3.        Mix the soda and the boiling water and add to the melted butter & syrup
4.        Add the butter mixture to the dry ingredients
5.       Drop by teaspoons on greased cookie sheet (or you can use baking paper)
6.        Bake at 350 degrees for 18 to 20 minutes

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