04.30.2012

1. Pantone’s hot color trend for 2012 = Tangerine Tango

2. Candy bar is out – popcorn bar is in!

3. Pairing is no longer just for wine and cheese, pairing beer or prosecco with food is unexpected. Non-alcoholic drinks like soda can also be used to compliment an hors d’oeuvres.

4. What’s ALWAYS in style? Champagne at the door.

5. Staff with (fake) tattoos of the food they are serving painted on their arms; or the menu is printed on the service staff’s t-shirts. The front of the shirt might say “Seared Seabass” and the back describes the dish in more detail or explains how it was created.

6. Using stick blenders to make muddled drinks live at stations- interactive and fresh!

7. Place mini drinks that pair with a menu at the end of buffet lines as a surprise. The guests reach the end of the line and receive a mini cocktail as an added WOW! For example- mini black and tans paired with a station serving an upscale shepards pie.

8. His and Hers cocktail stations during hors d’oeuvres. He likes whiskey and she drinks vodka- why not serve a signature drink each inspired by the bride and groom’s favorites?!

9. Greet guests with flavored lemonades before your event. Basil, blueberry, mint, kiwi, lavender- the possibilities are endless…

10. Stations featuring one ingredient prepared different ways (salmon, corn, tomato). This is a great way to use an abundant ingredient that is at its peak without seeming redundant. Call it a “trio”or “taste of” station.

Only three days left before Catersource craziness! Our team is looking forward to a week of 24-7, non-stop catering. We will be in good company; industry superstars including David Tutera, Preston Bailey and Andrew Zimmern will be speaking! Our very own Linda Sample and executive chef Shawn will be presenting as well.

04.20.2012

This Sunday, April 22 is Earth Day!
Join one billion people around the world who will participate-
pledge to an “act of green” or find local events in your area at
The Earth Day Network.
One green practice we love is eating locally! Did you know the average US food product travels 1,500 miles before it ever reaches our plates? We use as much local, sustainable food as possible- it supports our local farms, reduces our impact on the environment and is just plain delicious!
Just in time for the 42nd anniversary of Earth Day- ATTC has almost completed our green certification! The Green Restaurant Association has been assessing our company from top to bottom in categories of energy, water, waste, disposables, chemical & pollution reduction and sustainable food. They examine everything- light bulbs and recycled copy paper in our office, equipment and cleaners in the kitchen, linens and staff uniforms, the local flowers and herbs in the garden. Through this process we are strengthening our commitment to be environmentally responsible by saving energy and lessening waste.

03.13.2012

1) Pantone’s hot color trend for 2012 = Tangerine Tango
2) Candy bar is out – popcorn bar is in!
3) Pairing is no longer just for wine and cheese, pairing beer or prosecco with food is unexpected. Non-alcoholic drinks like soda can also be used to compliment an hors d’oeuvres.
4) What’s ALWAYS in style? Champagne at the door.
5) Staff with (fake) tattoos of the food they are serving painted on their arms; or the menu is printed on the service staff’s t-shirts. The front of the shirt might say “Seared Seabass” and the back describes the dish in more detail or explains how it was created.
6) Using stick blenders to make muddled drinks live at stations- interactive and fresh!
7) Place mini drinks that pair with a menu at the end of buffet lines as a surprise. The guests reach the end of the line and receive a mini cocktail as an added WOW! For example- mini black and tans paired with a station serving an upscale shepards pie.
8) His and Hers cocktail stations during hors d’oeuvres. He likes whiskey and she drinks vodka- why not serve a signature drink each inspired by the bride and groom’s favorites?!
9) Greet guests with flavored lemonades before your event. Basil, blueberry, mint, kiwi, lavender- the possibilities are endless…
10) Stations featuring one ingredient prepared different ways (salmon, corn, tomato). This is a great way to use an abundant ingredient that is at its peak without seeming redundant. Call it a “trio”or “taste of” station.

02.23.2012

Only three days left before Catersource craziness! Our team is looking forward to a week of 24-7, non-stop catering. We will be in good company; industry superstars including David Tutera, Preston Bailey and Andrew Zimmern will be speaking! Our very own Linda Sample and executive chef Shawn will be presenting as well.

See you in Vegas!

02.22.2012

We just finished Cake Tasting Week! Our brides and grooms had 12 unique flavors to taste including; Dark Chocolate and Peanut Butter Marble, Gingerbread Beer with Chocolate, French Apple Spice with Caramel Apple Filling, Tahitian Vanilla with Raspberry Cream Filling.
The most popular flavors were Lemon Basil with Blueberries and Cream and Red Velvet with Cream Cheese Filling.
A great big Thank You to our two wonderful cake bakers June and Lynn!
02.16.2012

We’re gearing up for another year participating in the most extensive catering conference in the world! Our team is traveling to Las Vegas to learn all about the newest ideas in the industry and bring them back to our clients in CT. This is an amazing opportunity for our event managers and chefs to learn from the over 7,000 attendees and see the latest and greatest products in the world of catering. We will be posting from Caesar’s Palace with our favorite finds from the trip starting February 26th!

02.14.2012

Oysters and chocolate first come to mind as aphrodisiac foods, but did you know avocado, bananas, figs, garlic, basil and asparagus can have similar effects? Almonds are also on the list- they have been a fertility symbol for centuries and the aroma is said to entice passion. High in levels of Vitamin E and Magnesium, almonds can aid in weight loss and reduce LDL cholesterol. So they can keep your heart healthy and filled with fervor!
Instead of the usual chocolate covered strawberries, make this Almond Brittle for your Valentine:

Almond Brittle
Ingredients:
1 ½ Cups Sugar
1 Cup Water
1 Cup Light Corn Syrup
3 TBSP Butter
1 TSP Vanilla
1 ½ TSP Baking Soda
1 ½ Cup Almonds
1) Cook Sugar, Water & Corn Syrup to 280 degrees
2) Add Nuts & Stir. Cook to 300 degrees, Turn Off Heat
3) Stir in Butter and Vanilla
4) Stir in Baking Soda
5) Immediately Pour onto Silpat and Spread as Thin as Possible
6) Let Harden, Break Apart and Enjoy!

02.07.2012
As the newbie at ATTC, I’ve been getting to know everyone in our
office and kitchen. I thought it would be fun to interview them in the
style of New York Magazine’s 21 questions so you can get to know them too!
Our first interview is Joe:
Name: Joseph Willhoit
How long have you been working with ATTC? For the last three years, but also for four years starting when I was 18 years old.
So, 7 years total over the last 12 years.
In one sentence, what do you do all day at your job? In one word: cook, just get the job done.
Most memorable experience since working at ATTC? Cooking 30 boxes of chicken one weekend. It was 2 days straight of roasting and barbequing 250 pounds of chicken!
Food you can’t live without? Garlic and Coffee, but not together.

What is your drink of choice? Scotch.
Favorite restaurant? My kitchen, I’m not the going out type of guy.

What would you be doing if you weren’t working here? Professional wrestler, I used to wrestle from when I was 21-24 years old.

What do you like best about working at ATTC? It’s almost like a family, we fight and then we always work things out.

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