Christmas Catering Rush – Sam’s Log

It’s a little crazy at Heriot Catering HQ this week, what with 9 functions to prepare for, everyone is just a little busy!

We have the European School of Business (ECSP-EAP) 3 days this week. And as it’s Christmas time we are trying out some of our new menus on them.

These clients are the crème de la crème of future business leaders, hailing from all corners of Europe.

On day one they have a Spanish spectacular with a traditional Spanish paella, Rustic chicken Basquaise and patatas fritas.  For Dessert: Spanish oranges poached with white Rioja, cinnamon and Muscovado.

I don’t think you can get more Spanish than that – unless you’re Antonio Banderas.

Day two we have gone Greek.  Gourmet style food with slow cooked Lamb Kleftico, olive baked potatoes, roasted baby aubergines.  The Dessert: Greek lemon cake with lime yoghurt – and – traditional Baklava oozing with honey and nuts. It’s food good enough for the Greek gods.

Day three is all about intense “Italian” with two classic main courses.

Course one: Chicken Cacciatore where it’s all about the creamy sauce, the Pinot Grigio and the cherry tomatoes.
Course two: Braciole, with its thinly sliced beef and  tomato concasse. Appropriately we served the traditional Heriot Tiramisu for dessert.

All racey Italian flavours – bold and exciting!

Did Masterchef influence this choice of words? Probably.

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