We've been getting a lot of requests for caterers recently and our mind always comes back to one in particular. If you've ever been to a party catered by the amazing Hugh Groman, you'll know why.
Hugh has an incredibly generous spirit, food of incomparable quality, and an awesome staff. His businesses also have an environmental and socially responsible focus, which only makes us love him all the more. Check out his website and prepare to drool.
On our next trip to Berkeley we'll definitely be stopping in a Hugh's new restaurant, Phil's Sliders. Have any of you been yet? There's a current deal on yelp!
Hugh's newsletters include inspirational sample menus and recipes. Here's the most recent:
Endive with a salsa of avocado, green olive, capers, red onion, lime and jalpeño
3 endive spears - leaves separated
2 medium avocados
7 green olives, pitted and cut into eights
1 tablespoon capers, drained and rough chopped if large, whole if small
1tablespoon of red onion, finely diced
1/3 medium jalapeño pepper, finely chopped
lime juice to taste (be generous)
kosher salt and pepper to taste
3 ounces of feta, crumbled
1. Day of event: Prep the olives, capers, jalapeño, red onion and lime juice and combine in a bowl.
2. Dice the avocado and fold gently into mixture. Season with salt and pepper and more lime juice to taste.
3. Fill endive leaves with salsa and top with crumbled feta 9can be done up to 1 hour before guests arrive).
I know what I'm making for snacks tomorrow...
Have a great weekend!
photo of tiny white fish tacos with tropical fruit avocado salsa, chipotle aioli and green onions