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| Quote of the Month |
"We tend to get what we expect."
Norman Vincent Peale (1898-1993)
American minister and author
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| Recipe of the Month |
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Swordfish Steaks with Smoky Tomato Ketchup
ACTIVE TIME: 35 MIN
TOTAL TIME: 45 MIN PLUS 1 HR MARINATING
SERVES: 4
"I spend part of the year in Martha’s Vineyard, where we get incredibly fresh swordfish. It’s a great sponge for that wood-grilled flavor," Raichlen says. He serves the fish with ketchup made from tomatoes charred over the same fire.
SWORDFISH
Ingredients
Four 7-ounce swordfish steaks, cut 3/4 inch thick
- Salt and freshly ground pepper
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
KETCHUP
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- 1/2 small red onion, minced
- 1/2 teaspoon finely grated lemon zest
- 3 tablespoons light brown sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons drained capers
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dry mustard
- 4 medium tomatoes (1 1/4 pounds)
- Salt and freshly ground pepper
directions
- PREPARE THE SWORDFISH: Arrange the swordfish in a shallow dish and season with salt and pepper. Rub the garlic onto both sides of the steaks, then drizzle the lemon juice and olive oil over the fish. Cover and refrigerate for up to 1 hour.
- MAKE THE KETCHUP: In a saucepan, heat the oil. Add the garlic, onion and lemon zest and cook over moderately high heat until lightly browned, 4 minutes. Stir in the brown sugar, lemon juice, vinegar, capers, allspice, ginger and mustard and boil for 3 minutes. Remove from the heat.
- Light a charcoal grill. Oil the grate and grill the tomatoes over high heat, turning frequently, until lightly charred. Core and finely chop the tomatoes, then stir them into the ketchup. Simmer over low heat, stirring occasionally, until thickened, about 10 minutes. Season with salt and pepper.
- Grill the swordfish steaks over high heat for 5 minutes, shifting the steaks after 2 minutes to create a crosshatch pattern, if desired. Turn the swordfish over and grill for 3 minutes longer. Transfer to plates and serve with the grilled-tomato ketchup.
 These steaks, served with a smoky ketchup, taste better with a fruity rosé than a white, which would be overpowered by the food’s strong flavors. Australian rosés, like the berry-driven 2006 R Osé, typically have the substance needed here.
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What a wonderful event we had at the Science Museum of Minnesota - with Lancer Catering this past Month! It is with great honor that I am able to announce the 2008 NACE Award Winners for Event Categories from Minneapolis - St Paul Chapter of the National Association of Catering Executives - Winners as Follows:
*****
2007 Best Off-Premise Catered Event
Barbara Smith
Terrie Bulanek
2007 Best On-Premise Catered Event
Mintahoe Hospitality Staff
Mintáhoe Hospitality Group
2007 Best Wedding Reception
Bruce Vassar and Matthew Trettel
The Wedding Guys, Twin City Bridal Association
Apres Party and Tent Rental
Executive Chef Brian Rubenzer
2007 Best Event Production of the Year
Bruce Vassar and Matthew Trettel
The Wedding Guys, Twin City Bridal Association
Apres Party and Tent Rental
Executive Chef Brian Rubenzer
2007 Best Guest Table of the Year
Please assist me in Congratulating these winners and with them Best Wishes as they continue on to our NACE National Awards in Philidelphia in 2008.
Yours in Hospitality,
Kathy Roberts
President
Minneapolis - St Paul Chapter NACE
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| June Meeting - The Chambers Hotel - 50th Anniversary of NACE National
July Meeting- Mintahoe Hospitality - The Minnesota Boat Club
August Meeting - NACE National Convention - NO Local Meeting |
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| Embassy Suites -
Career opportunity selling Corporate and Social Accounts
We’re looking for highly motivated people to join our growth-oriented sales team as we double in revenue over the next 3 years. Are you the person we’re looking for?
You must have prior success selling banquet services to corporations and social markets against established vendors.
You must be a strong closer and be willing to prospect to find new business opportunities to obtain revenue objectives.
You should be a self starter who’s highly motivated and goal oriented.
Candidates must have at least 1-2 years catering sales experience and a strong business acumen. This position will be responsible for analyzing the market and designing and implementing a sales strategy to achieve revenue objectives on a quarterly basis. This position requires strong leadership skills to involve all departments of the hotel to support the sales process and revenue objectives.
Experience with Word, Excel, and Powerpoint are recommended.
You must have had prior earnings of at least $50-60K.
Immediate opening. Contact Brian Tietz. brian.tietz@hilton.com |
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| We are currently in the last couple of days for our Spring Membership Drive. If you have been waiting to join NACE as a Member this is the best time to join. Please contact our Membership Chairs to inquire as to how to get the Spring Membership Discount, or...plan on attending our June 50th Birthday Celebration of the National Association of Catering Executives. We will have a Membership Table at this meeting.
Bruce Vassar - Second Vice President Membership - Twin City Bridal Association
Janice McLean - Membership Chair - Embassy Suites Airport
The Minneapolis - St Paul Chapter of NACE is honored to have you as a new member. Please enjoy the monthly meetings through networking with associates, enjoying the wonderful food and drink and learning through our educational experience.
If you have any ideas on how we may make our chapter grow please let us know.
Thank you for your continued support with the Minneapolis - St Paul Chapter of the National Association of Catering Executives
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