Canape Cart-innovative cuisine & distinctive presentations

After the second disastrous collapse of a roll-out shelf in my recently remodeled kitchen due to excess weight, I’ve had to reconsider “my stuff”.  Do I really need all those spices?  Dried parsley, chives, rosemary, garlic flakes, onion flakes, mint, sage and basil definitely gone!  I always use fresh either store bought in the winter or grown in my back yard. If I limit it to a dozen spices, what do I use dried on a regular basis……… oregano, thyme, dill (I like it better than fresh), curry, nutmeg, cinnamon, garlic powder, cumin, paprika, tarragon and allspice.   OK maybe 13- fennel or caraway!  Also, do I really need three kinds of salt.  I really only use Diamond Kosher for everything.  Same thing with pepper.  I have five varieties of pepper!!  Decisions will have to be made because I need the space to store my blender and its glass and stainless containers and my coffee and spice grinders.   This is not negotiable.  That is the designated shelf for these items!

I have a friend who is starting a new business.  She is featuring spices sold by the tablespoon.  I think I’ll be a customer the next time I need mace or tumeric! Let me know if you are interested in hearing more about her business.

This July 4^th on Belle Isle we are doing a wedding like no other.

It might be a sign of the times in many ways. It’s about more – and less. More community. More friends. More local and definitely more creative.

The couple has decided to purchase all their food (greens and meats) from a local Michigan farmer. Everything will be seasonal. The tables will be set with a roasted beet salad and fresh snap peas. Avalon bakery of Detroit bakes the bread. In lieu of a gift some of the guests have been asked to make a fruit pie so instead of a wedding cake- each table is adorned with a fresh fruit pie. The hors d’ oeuvres of Armenian Grape leaves and Kufta are being made by the bride’s mother’s friends.

To top it off and celebrate their meeting on bikes- there will be a bike ride around the island.  After the farmer marries the couple.   Congratulations!

This is my first attempt at blogging. I was a big supporter when this phenomenon first started. I was eager to encourage others to blog and enjoyed reading well established blog from artists and writers. When it came time for me I always found an excuse. What am I doing that is so exciting? Then I realized. It doesn’t have to be ground-breaking to be read-able- just my random thoughts.

So with that in mind I must tell you about the sales and marketing conference I attended. This small business conference was put on by Walsh College. The main reason I went is because Jim Hiller from Hiller Market was the guest speaker and the Achastz Pie Company was showcasing. Who can resist that all berry pie? It was an interesting conference because no matter what business we are in we are always trying to sell our product and ourselves.

This became very clear when I met people who were selling insurance, counseling for troubled teens, stables of writers and artists and banking services. So I am selling catering services.

But what exactly? The food? The service? The ease of mind I can bring the host? I think it is the total package.The best way to find out is to listen to your customers and ask questions. This is the part I like the best. To me it is always fun to find out what potential clients are concerned about.

I hear:

What if nobody comes to the party? Will we run out of food? What time should we set up the buffet? Is there enough variety? The list goes on.I think if I hired a caterer I would worry about the food and if it was hot enough.

In Jim Hiller’s address he spoke about a book called “The Purple Cow” about what you can do to stand out from the competition. More to come on that later.  All in all it was a good break from the kitchen and it is always a good thing to take time to ponder the big picture. In many ways, we are really all doing the same thing- buying and selling.

A recent visit to a new local restaurant proved to be very disappointing.  I was anticipating the “spark and crackle” of freshly prepared dishes with medium plus heat and interesting vegetables that would compliment the main focus of my entrée.  Instead, I was served barely seasoned food that was very bland and instructed to use a variety of sauces presented in a carousel that went the gambit from unpleasant to mouth numbing heat that results in chapped lips.  The vegetables consisted of iceberg lettuce and two slices of carrot and cucumber each.  Needless to say my culinary fantasy was not realized with this meal.  I’m wondering why the chefs in the kitchen relied on the sauces for flavor rather than the food or the actual cooking process?

Yes it is stressful out there. You might as well turn off the radio and TV if you are looking for a pick me up. We can not change what is going on around us, but when can choose how we feed our ears, our souls and our bodies. Call a neighbor or friend. Maybe someone who has been laid off. And invite them to dinner. It need not be fancy- or set you back a lot of money. Ask your friends to bring a dish and share- stories, friendship. Sharing your table, your garden perhaps, your family recipes- you are sharing yourself.

And by sharing a meal we are building friendships, healthy habits and communities. Together we will all get through this time- bon appetit!

Food glorious food… we love it. We love to travel and find new recipes, new ingredients and combinations. We explore different cultures seeking exciting new tastes. We work to integrate locally harvested freshness and Michigan products.  We never tire of watching someone’s face when they experience something they may not have before. Or even a food prepared in a new way. Their eyebrows go up, the tentatively grab and fork…then the smile creeps across their face. Then of course the laughs we have in cooking classes.

 Food- We love it and we think you do too so we are going to share in this blog our thoughts on food and entertaining and hope that you join the conversation. Please send your thoughts and ideas our way. Maybe you have a question about a cuisine a style, a dish or an ingredient. We will try to help.  Just join in the conversation- please. It is no fun to eat alone.