Wednesday, June 27, 2012

We Did It! Brunching is Back!

Tator Tots--served with all Large Bites
Wow! We did it! I am so thankful for a team that "is down" to execute my crazy ideas.

Last Sunday--with the help of Costa Grillas--Aaron's Catering launched the very first Sunday-Only Pop-Up Brunch in Miami!

Hosted by Egg & Dart in the Design District, the inaugural Sunday welcomed close to 200 diners. Dressed in their "Sunday Best",  all of my friends and family came out and noshed on items like homemade bacon (yes, we actually made our own bacon), scones, and our twist on a Monte Cristo sandwich.

 The place was jamming with energy (maybe the bottomless champagne helped and we had tables that came for brunch and stayed for dinner--when the original Egg & Dart chefs took back over.

Favorites included the Mini Eggs Benedict with 18-hour short rib and Arepa de Huevo topped with avocado and queso fresco.

We are already working on additions for July 1 which may or may not include Chorizo Hash and sweet endings like homemade mini mango tartlets.

Remember guys this is a "pop--up" and will always be changing! We are open and welcome suggestions! 

Interested? Hungry? Read more here.

Ready to experience? Make a reservation now.


Thursday, June 14, 2012

Happy Father's Day

I have said it before and I will say it again, my father is my hero and the person whom I look up to the most. Family is everything (and not to brag) but I have a great one! Whether it s Heat game, a birthday, or even if one of my nieces or nephews looses a tooth, my family gets together and celebrates--with food!

Us Aarons' are so food obsessed that even the babies feel it! It is tradition that each new edition get a "special photo shoot! When they grow up my nephews are going to kill me for this...

Food has always been a big part of our family. In fact, it was my father who got me interested in catering and eventually in culinary school. He is a master "cook" known all around the community for his paella. He still thinks he can out do me, ha ha.

Even though I have some skills on him (or at least I will keep thinking that), I still thank him everyday for the opportunities he has given me. AARON'S CATERING was ran out of his garage to start! We're talking floor to ceiling coolers, freezers, plates, etc. (I am still digging for pictures to share).

With that said, I think family and food go hand-in-hand. My favorite family memories have taken place in the kitchen or around the grill.

There are tons of kid-friendly recipes that the whole family can help with. Try this one below this weekend and start a family tradition!

Corn Cook-Off
Cuban Grilled Corn
Grab a handful of condiments, spices, and fresh herbs from the pantry and set up easy-grab table with plenty of room, assorted mixing bowels, tools, etc. Have Dad grill 5-10 corn husks (depending on how many family members you have) and challenge each other to come up with the most creative and yummy toppings.

My Idea: Grilled Cuban Corn
Brush the char-grilled corn with melted butter, sprinkle with grated cotija or asiago cheese, a teaspoon of papria, and salt. Squeeze fresh lime before serving. 

Happy Father's Day!!

Wednesday, June 6, 2012

Brunching is Back!

 Mimosas will be Topped with Blood Orange Foam
So as you all know I am obsessed with the Pop-Up restaurant concept. I have blogged about them and have ate my way through all of Miami's (and some of NYCs) standout examples. So its time....i'm trying it for myself!!!

Now announcing Summer Sudays Pop-Up Brunch! I have teamed up with my dear friend and kick-ass restaurant guru, Costas Grillas who own's Egg & Dart for the Summer who will host the weekly event.

Located in the Design District, Egg & Dart opened early last year and has already built up a great network, killer Zagat rating, and one hell of a staff!

We will kick-off our first Sunday June 24th and will take tables from 11am to 4pm. The menu is full of tapas-style favorites ranging from brunch staples like pancakes and french toast. In addition, we have added International fare like edamame salad and the Latin favorite, Chicharron. Is your mouth watering yet?

A Monte Cristo sandwich is one of the International Influences

The usually Greek restaurant features white washed tables and a centralized bar (hello mimosas) and can seat as many as 145. 

So instead of thinking to yourself, "Maybe I will try it later in the Summer...," act now, because pop-ups are here today and gone tomorrow.

Wednesday, May 30, 2012

Bimini, Sashimi and Viagra!

Last weekend I (bathing)suited up  for the annual Vistage retreat. Vistage is a business organization for CEOs from all walks of life, each bringing unique and beneficial advice to the group.  The group meets monthly, however to kick of each Summer we take it overseas (well, just to the Bahamas) for a one-of-a-kind pow wow.

The experience was definitely  not "all work and no play". After our daily morning sessions, I was able to peruse the island, soak up the culture, cuisine, and more conch that I could ever imagine. Check out some of the images from my trip and look our for Bahamian influences on many of my summer menus. 

First, you catch it!
Then you filet it.

Then you eat it. 

I have never had tuna so fresh in my life, just add salt, pepper and a squirt of lemon juice and I was in heaven. In addition to MY (emphasis on the "my") tuna sashimi, I also tried conch a number of ways! A staple of the Bahamian diet, I had the mollusk fresh out of the shell, fried, in a salad and on  pasta! Taking a page from Andrew Zimmern, I even tried the "Bahamian Viagra" which is a and is known for its aphrodisiac qualities.

Bahamian Viagra Fresh from the Shell

As always, I had a great time in Bimini and learning a ton about the culture!

Wednesday, May 16, 2012

Another one for the Record Books!

The Molecular Diablo: Caprese Salad
 What. a. season! We are all hoping for a busy summer and its looking good at AARON'S CATERING, but looking back, it amazes me every time the things that our team accomplishes each season. With each year, we grow stronger as a cohesive team and build on our portfolio of ideas and clients.

From introducing a Molecular Gastronomic Caprese Salad to 8,000 at the SBWFF to a  week spent with BMW and wrapping with a rain call at Vizcaya (for those who know Vizcaya, rain is no joke), I am so proud to have the team and clients that I do.

In the past 6 months we have served more than 15,000 Kobe beef sliders, experimented with 72 drums of liquid nitrogen, dished out 956 pounds of seafood paella, and have dressed as pirates, barbies, and bootleggers.

This short photo diary recounts the laughs, struggles, and most importantly the creativity and team work that made this season so amazing!

100 of the stop BMW M sales executives from around the world dinned together at 1111 Lincoln Road. The production team drove the new 2014 M6 through the dinner space as you can see here.  

The same group from BMW lunched at Stiltsville for two consecutive days. Our team charted a boat to load out all of our equipment each day at sunrise. Pictured here, our servers dressed accordingly.

An event for Hello Florida, our team took over the Ft. Lauderdale Antique Car Museum for a 1940"s themed dinner. Pictured here, a pasta station with cigar box props.

At a wedding in February, our team introduced aerosol flavor misters to a protein station. Combinations like black pepper and truffle oil could be added to chicken, steak, pork, and even salad.

In April, I played emcee for a Iron Chef Challenge. Verizon Wireless employees battled it out for a coveted golden spatula. The secret ingredient? Shrimp. 
To kick off May, we catered to 650 Mattel executives. The event featured celebrity appearances by Mario Andretti and a Barbie fashion show. We served a salad and dinner course in 50 min total!
One of the most dramatic transformations this season, we teamed with ME Productions for a Kosher dinner for 300.

Monday, May 7, 2012

13 Ways to do Peruvian

I have always loved Peruvian cuisine and I can remember eating Peruvian staples as a child (thanks Mom) but now more than ever, I have found that the genre is taking off and not just ceviche. Aaron's has had several Peruvian menu requests this season and just last month my colleagues lead a conference on the subject!

Don't be scared. Peruvian cuisine and staples like potatoes, corn, and chilies can be found everywhere from street vendors to high-end restaurants, caterers and local markets.

Shrimp Cucumber Ceviche

Here are 13 ways to try Peruvian cuisine, without needed a language lesson. Mix em', Match em', and bring them to your table (or event) this Summer!

1. Sweet potato fries with cilantro and red onion slaw
2. Shrimp ceviche served in a cucumber cup
3. Sliced tenderloin served over french fries with onion, soy sauce and vinegar (lomo saltado)
4. Aji pepper martini
5. Corn salad with queso fresco
6. Baked sweet plantains
7. Cilantro rice with baked chicken
8. Pisco Sour
9. Quinoa and purple potato salad
10. Grilled Yucca
11. Lime boiled mussels with onion and Aji peppers
12. Crunchy corn tossed in sea salt
13. Whole boiled potatoes with queso blanco

Corvina Ceviche with Sweet Potato

Sunday, April 29, 2012

Some Sunday Fun

What is going on with this weather? This weekend has been nothing but grey skies and puddles. As the rain continues to pour in South Florida, event planners city-wide move to their "Plan Bs" and South Beach becomes a ghost town. Here I am, sitting in my apartment catching up on some reading...

From recipes to colleague news, I was just about to close my mac and head to the gym when I came across this on one of my favorite blogs, huffingtonpost/food.  If your a foodie it definitely a good site to bookmark and they have a killer ap!

This post totally took me back to my childhood. Check out the artistic and surprisingly mouthwatering creations from Bruce Lowell.

Just some silly Sunday Fun! Have a great week everyone.