Seasons Catering

Artichokes season is winding down, but there is still time to try this lovely recipe.

Here is sunny California we are lucky to have wonderful artichokes throughout the growing season.   Donned as the “Artichoke Capitol of the World”, Castroville is located only three miles from the coast near  Monterey Bay, providing the perfect climate to grow artichokes.  Castroville is serious about their title, hosting the Castroville Artichoke Festival each year in May, where they crown their Artichoke Queen.  Interestingly, Marilyn Monroe was named the first Artichoke Queen in 1947, what a path to lay for future queens…

Anyway, this aromatic steamed artichoke is so easy, and only requires a little extra attention in the preparation.  Try it, it’s worth it.

2 medium or large artichokes

2 T. extra virgin olive oil

6 cloves garlic, whole not peeled

4 springs parsley and 4 sprigs thyme

1 cup water

salt and pepper

Here is where the work is involved, the rest is easy…

With a serrated knife, cut the top 1 ” off the artichoke.  Cut the bottom stem a little too.

Spread the leaves apart just enough to get a spoon in the center and scoop out the hairy center to exposure the tasty heart center.

Wash the artichokes really well to remove any left over hairs.  (At this point, using scissors I snip off the tips of each leaf to remove the thorns that can be very sharp).

Stuff the parsley leaves into the center of the artichoke along with one garlic clove

In a pot large enough to hold your artichokes, add olive oil over medium heat.  Let warm but not smoke for about 2 minutes.

Add whole garlic cloves with skin and thyme.  Toss in olive oil.

Add the artichoke, stem side down. 

With pot off the heat, carefully pour water into the pot (it will steam and may splatter, so do so carefully)

Season with salt and pepper.

Cover and cook about 20 minutes or until you can pull a leaf out. 

Remove from pot, and strain the liquid over the artichokes. 

Squeeze the garlic pulp from the skin and serve with bread on the side.

BON APPETIT!

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Daisy had a lovely visit to the beautiful wedding and event location, McCormick Home Ranch in Camarillo.  Tucked in an agricultural area, it is truly a hidden jewel.  The colonial home, built in 1918 by the McCormick family, is a beautiful backdrop to the vast gardens.  There are beautiful nooks throughout the venue to keep your guests mingling to see what’s around the next corner or just sit back and enjoy the roses.

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What a wonderful event the National Charity League Juniors of Ventura County hosted at Santa Paula’s historical Limoneira. An evening filled with dancing, live auction, and tasty food, guests gatherered in support of Ventura County Medical Center’s Pediatric Oncology Unit.

Kimberlee Miller of Kimberlee Miller Photography graciously donated her time and talent to photograph the evening. Kimberlee has the rare ability to capure the moment without being intrusive, she was such a treat to work with.

As guests entered the tent, they were amazed at the beautiful works of LBPS. Guests dined on a meal we created from local farm contributions. It was a lovely evening. The Juniors should be proud of themselves.

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As a true cheese fanatic, I survived two months traveling around Europe on a diet based around cheese. In Italy I enjoyed cured meats with my Taleggio, Montasio, and Asiago. In Switzerland it was Appenzell, Emmental, and Bagnes melted into some delicious pasta dish. In Spain I indulged in fresh figs with Zamorano, and in France anything creamy was the perfect accompaniment to my warm freshly baked baguette. Needless to say, not everyone wants to satiate themselves with cheese, so when my friend asked “How does one fit cheese into a menu?”, I was happy to offer suggestions.
There are a few ways to introduce your guests to cheeses. It can be a fun learning experience, as guests familiarize themselves with something new. At Seasons catering we offer an Around the World cheese display during cocktail hour. Displayed on large slabs of marble, we keep the look simple, letting the cheese take the lead. For example, we display Spanish Cabrales, Italian La Tur and Pecorino, French Saint Andrè, Californian Humboldt Fog, and Irish Cahill Porter. These are accompanied with pan de higo (Spanish fig cake), quince paste (thick jam made from quince, again another Spanish delicacy), nuts, olives, seasonal fruit, and locally baked breads. The display allows the guest the convenience of sampling and trying different cheeses with different condiment pairings.
Another way to introduce cheese is through a course, usually following entrée before dessert, or it can be the ending of a dinner with a few sweet bites on the cheese plate, a honey comb or quince paste accompaniment. If you serve each guest their own plate, keep it simple and stick with three cheeses, and fig-almond cake. If you are serving the last course family style, you can offer up to five cheeses. Identify the cheeses, either in the menu or at table side by the wait staff. I always like to know what I’m trying for the first time, and this may be the case for many of the guests. This allows the guest to focus on the flavors of specific cheeses.
There are some general guidelines when designing your cheese platter. Offer a variety of flavor and texture. Consider milk from the cow, goat, and sheep when picking your cheeses. Try and offer mild, sharp, and strong flavors. Lastly cover the spectrum of blue, hard, soft. Serve the cheese at room temperature, offer a separate knife for each cheese, and allow a lot of room for the cheese to ooze out freely and not mix with its neighbors.
Other than that, sit back, relax and enjoy!

Bon Appétit!

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Whether it’s a cooling citrus spritzer, pomegranate-vanilla punch, or Champagne bubbly, nothing beats a signature beverage to show guests you really have thought out the details. A wonderful way to greet guests, a welcome beverage can be as simple as still water garnished with cucumber and shaved ginger, or as festive as a seasonal spirit like pomegranate martini. A great drink is a great way to show off your style at any festivity, whether it be a wedding, cocktail party, birthday celebration, or weekend brunch.
When we are creating our menus, we ask our clients if they have a color or theme created. From there we think what we can do with those ideas and turn them into a cocktail that will treat guests to something special and original. It may even be a feeling clients want to convey. For example, during the holidays it was a “white winter” theme, so we created a chilly and toasty beverage; chilly martini with sugared cranberries and mint sprigs, and toasty hot cocoa with Grand Marnier whipped cream dusted with cocoa nibs.
At Seasons, we really step up to the challenge of finding fun and creative ways to create a signature drink…and enjoy every sip of the way.

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