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Research Pays Off...

I have become a research junkie. I am always searching for more and better ways to reach my customers and future fans of Thighbones Catering. This week, during my many forays onto the web, I found a new site that allows for group fundraising and takes away a lot of the hassle! SO we at Thighbones have launched a campaign to raise funds to get into the Summer festivals and create new fans and perhaps a tipping point in our popularity. I am envisioning serving our Soul Food, Mexican, Asian, Italian and Barbecue in newer, more delicious and creative ways!! So much yumminess!! The website we are using is called CrowdTilt. The way it works is: We set up a profile and a date by which we want to raise funds by. Then we set an amount we wish to raise, in our case $3,000. Then it is up to us to promote this thing everywhere and to everyone we know. That's the fun part! I realized that I have many networks to include Facebook, Blogger, Twitter, LinkedIn, and my many email accounts. This promotion has 6 days and 23 hours to "Tilt". If we don't reach our goal, no one who has pledged is charged. If we do, LOOK OUT FESTIVAL CIRCUIT!!. I am excited and pretty confident that we can tilt this thing. I will give an update soon!

Recipe for Success

This week, Thighbones Catering had the honor of representing for Black History Month. A room full of power~players, students and special guests enjoyed Sweet Potato Pie, Pecan Pie, 3 kinds of Quiche and more! There is a lot of work that goes into feeding so many people, but it is worth it when you see people smiling and coming back for more.
 It is important to keep networking and telling folks about the great products offered, and the delicious flavor profile they are in for! As the great motivator Les Brown says, "When you are tired of talking to people, talk to 5 more!" This ambitious spirit pays off in more than just money. Connecting with others in your community, building your brand, establishing yourself as a consistent purveyor of quality all combine to help you stand out.
One of the greatest parts of what I do is knowing that I am following in the footsteps of the generations of cooks on my father's side. Watching my dad cook built a passion for the chemistry of cooking that goes with me and that I have shared with my offspring. What a delicious way to spend Black History Month and every day!
Thank you for reading, and please return as I continue to feed your "Appetite For Flavor"!

Spring Has Sprung!!

Since I am a Spring baby, (April 12th) I have a special place in my heart for the season. New beginnings are happening all around us, with the cherry blossoms blooming and new birds chirping. The cold and dreary winter blues are a thing of the past. I look forward to the chance to surprise my loved ones with new twists on Spring flavors, and my favorite so far to use is lemon. I try to incorporate it into many of my dishes and breakfast is getting the best makeover! Have you ever tried turkey sausage cooked in lemon juice? The flavor is guaranteed to make your tastebuds dance. It was served to me on Mother's Day, with the fluffiest omelet, filled with steamed broccoli,mushrooms, and sauteed onions. The lemon also helped cook the remaining fat out of the sausage and the juice from that dish was drizzled over the plate. I was so spoiled! 

I am sharing a lemon dish with you today, to include asparagus. You can also add prosciutto to the dish for flavor and color. Please enjoy the bounty of Spring, and return to read more as I continue to feed your Appetite For Flavor!
Lemon Asparagus Recipe

• 1 pound fresh asparagus, cut into 1-inch pieces
• 2 tablespoons water
• 2 tablespoons butter or margarine, melted
• 1 teaspoon lemon juice
• 1 pinch dried tarragon
• salt and pepper to taste

Directions

1. Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 7-8 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.

Obsessing Over Taste

I happen to be one of those people who dream about food. I dream of recipes, presentation, ingredients, Farmer's Markets, and events. The science of creating mouth-watering meals from raw ingredients is an obsession of mine. There is nothing in the world like the look of surprise on someone's face as they bite into something that tastes better than they ever imagined it could. The sound one makes when comfortably full. You know, that satisfied sigh..."Whew!" This week, I am seeking ways to impress the brave ones who have recently returned from war-torn countries and haven’t had a decent meal in what must feel like forever. So I have been going through my recipe Rolodex to pull up some of my best tastebud stunners. I have developed a kinship with using my crockpot to turn average meals into unforgettable opportunities to connect with my customers. Dishes like Short Ribs and Gravy over Smothered Potatoes, Lasagne with 4 Cheeses, Brisket that melts in your mouth, Chicken Pot Pie with Garlic-Cheddar Biscuit topping, The possibilities are endless.

The next time you are in the mood for some sustenance that is more than just the sum of its parts, but a chance to excite your mouth, just give me a holler! I love to serve these fresh, homemade delicacies. Isn’t it time for you to sample some love on a plate?

Stay tuned as I continue to feed your “Appetite for Flavor”.

Seasonal Produce for March

These are the seasonal produce available in the month of March. Please keep in mind that each year is different and harvest seasons are never exact.  Try to make it a priority  to support your local farmers and enjoy eating with the seasons!

 

Almonds, Apples, Artichokes,  Arugula,  Asian Pears, Avocados, Asian Greens, Asparagus, Beans, Beets, Bok Choy, Broccoli, Brussels Sprouts, Cabbage, Cardoons, Carrots, Cauliflower, Chard, Cherimoyas, Collards, Cress, Dandelion/Chickory, Dates, Endive, Fennel, Garlic, Gourds, Grapefruit, Guavas, Herbs, Horseradish, Kale, Kiwi, Kumquats, Leeks, Lemons, Lettuces, Limes, Mandarins, Mushrooms, Nettles, Olives, Onions, Oranges, Parsnips, Pears, Persimmons, Pistachios, Pomelos, Potatoes, Radish, Rapini, Rutabaga, Scallions, Spinach, Squash (winter), Strawberries, Sunchokes, Tangerines

 

Please check in regularly for recipes using some of this produce, and feel free to ask our chef for suggestions on how to prepare it for you and your family! We will also assist those with special diets so that you all can make the most of nature's bounty!

 

I'm off to enjoy some Pork Roast smothered in Apples marinated in cinnamon and nutmeg. So delicious! 

Chow down in good health!