End of the Year Catered Events Earn an A+

Posted by: JC Food on June 29th, 2011

The end of each school year is filled with many celebrations, to give students and faculty the opportunity to celebrate their accomplishments, while indulging in some of our finest culinary creations.

Even as the year came to a close, our school food experts (aka JC Food Chefs and kitchen staff) were still hard at work. This year, we wanted to give our readers a look at some of the coolest (and most delectable) dishes created by our fabulous chefs and their staff, for some of our best-catered events yet!

For one of our schools, Chef Nancy helped to take an end of the year faculty party to a whole new level, by creating a picnic to include a steam pot filled with fresh clams, muscles, shrimp, and even corn on the cob!


Seafood Steam Pot Creation!

Using local produce, a multi-colored heirloom tomato salad perfectly complimented the steam pot and other fantastic dishes at the picnic!

Fresh Hairloom Tomato Salad Captures a Summer Picnic
Heirloom Tomato Salad

Picnic Spread

Picnic Spread

In late May, one of our senior classes enjoyed a Fresh Fruit Fiesta “cocktail” party! The menu was absolutely amazing, and Chefs Nancy and Enrique put out some of the best appetizers we have ever seen! Ever heard of Fruit Gazpacho Shooters?

Creative Presentation of Our Fruit Gazpacho Shooters
Creative Edible Garnish Adorned our Fruit Gazpacho Shooters!

For this next dish, the chef used a multi-step process to create tostone “cups” (a tostone is a Latin American fried plantain), delicious Watermelon and Feta Tostones!

Plantain Before...
Plantains Before Tostone Process

Finished Tostone Cups with Watermelon and Feta
Finished Tostone Cups with Watermelon and Feta

Check out the detail in these Strawberry Chicken Salad Filo Cups!

A Refreshing Presentation

One school celebrated even after graduation with a post grad reception, where we created bountiful tables, and passed a wide assortment of hors d’oeuvres from brie finger sandwiches to gourmet fruit tarts.

Gourmet Cheese and Crackers, Spanikopita, and Fresh Fruit Made This Display Beautiful and Delicious

Gourmet Cheese and Crackers, Spanakopita, and Fresh Fruit Made this Display Beautiful and Delicious

For each event we do, our chefs always focus on creating satisfying dishes for every palate. A BIG thank you to all those who made these catered events a success!

Krazey for Quinoa!

Posted by: JC Food on May 31st, 2011

Our students’ and faculties’ recent familiarity with quinoa has allowed us to introduce some new varieties on our salad bars. Quinoa can range from many different colors such as white to pink or red to brown.  Below is a black quinoa salad that our Salad Chef Wendy prepared last week.

Chef Wendy prepares her quinoa creation

Chef Wendy skillfully prepares her quinoa creation.

She prepared this colorful creation with corn, red & green peppers and roasted red onions.  Wendy gently tossed the salad in a light lime vinaigrette.  The end result was a bright and delicious summer dish everyone loved!

Colorful Quinoa Salad

Colorful Quinoa Salad

It was also a highly nutritious meal as black quinoa contains a serving of high quality protein including all nine essential amino acids, as well as, a iron, magnesium and potassium!

Clever Passover Recipes

Posted by: JC Food on May 3rd, 2011

During this Passover season some of our great chefs flexed their culinary muscles in more creative ways than ever before. Not stopping at the traditional holiday fare of Matzo Brei and Chicken Soup, they did some thinking outside the Matzo box.

Matzo Tilapia Oreganato

Matzo Tilapia Oreganato

In place of the breadcrumbs that constitute an oreganato, Chef Tom crushed up Matzo crackers, seasoned it with Italian herbs and topped moist filets of tilapia. The texture was incredible and the dish positively delicious!

Porcini Matzo Polenta Cake

Porcini Matzo Polenta Cake

Chef Paul did a fanciful play on polenta when he substituted crushed matzo bread for cornmeal. The process required him to gradually stir the matzo into a boiling vegetable broth. He then folded in some chopped porcini mushrooms. Pouring it into a pan, the mixture needed some time to firm up. In the meanwhile, Chef prepared a wild mushroom ragu that was bursting with flavor. Once the dish came together at just the right consistency, the polenta-like cake was cut into slices, gently warmed and topped with the scrumptious sauce. Vegetarian and omnivores alike went wild for the imaginative recipe!

Chef Marc’s Homemade Pickle Project

Posted by: JC Food on April 25th, 2011

Chef Marc has created a new pickle recipe for JC Food schools that is sure to please all of our enthusiastic eaters! Not only is this pickling recipe delicious, it is also low in sodium and low in sugar!

These pickles are a wonderful accompaniment to many dishes served in our schools, such as our grilled veggieburgers, hamburgers, wraps and sandwiches. They also have that great crunch we all look for in a pickle! We are so crazy about this new pickling process that we wanted to share it with our readers.

Salad Chef Evelyn with Fresh Kirby Cucumbers

Salad Chef Evelyn with Fresh Kirby Cucumbers

We start by slicing fresh Kirby cucumbers into spears, chips, sandwich stackers, or extra thick chips.

Cutting the Cucumber Into Spears

Cutting the Cucumbers into Spears

Assistant Berta Skillfully Slicing the Cucumbers for Pickling

Assistant Berta Skillfully Slicing the Cucumbers for Pickling

Then, the pickling liquid is made, and the cucumbers are placed in the liquid to marinate for about 3 days. Then they are just right and ready for our students to eat!

While cucumbers are notorious for being pickled, our chefs have pickled other veggies too, such as our zucchini chips (which are quite amazing), beets, carrots, and cauliflower!

These homemade pickles are just another dish that help us keep our commitment to serve healthy and nutritious lunches!

For more information on our pickling process or for our recipe, please feel free to contact us at info@jc-food.com

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