Making Sure Our A-Team Makes the Grade

March 3rd, 2010

Indiana Market & Catering puts a premium on client satisfaction – after all, where would we be without happy customers?

Nothing can ruin an otherwise perfect catered event – delicious food, gorgeous décor and inspired entertainment – than lousy service. And more often than not, subpar service isn’t the result of inexperience. It’s due to the gradual deterioration of standards.

Some of our pet service peeves at Indiana: staffers who show up without the proper equipment to get the job done, an incorrect or unsightly and stained uniform, surly ’tudes. Talk about leaving a bad taste in your customer’s mouth!

But unlike many others in the biz, we’re committed to nurturing a pool of staffers; we’ve found that working with a consistent A-Team not only builds confidence and camaraderie within the ranks, but it ultimately gives our clients more reliable and superior service. When our A-Team starts to look more like a D-Team, we take aggressive steps to pull them back up to where we know they can be.

This year we have begun:

  • Re-designing our Catering Curriculum to ensure our floor and kitchen staff are prepared to communicate with each other effectively, serve beautifully prepared food seamlessly and set up and load out events as carefully and quickly as possible.
  • Sending out bi-weekly tips to our floor staff to make sure they are up to date on our latest uniform/skill/and equipment requirements.
  • Organizing bi-monthly brainstorming sessions with our planners, captains and chefs to see what has worked at recent parties and what hasn’t, so that events run from conception to execution in one smooth arc.

If you ever see our team slipping – let us know!

Dip in!

February 16th, 2010

 At Indiana Market & Catering, we’re always whipping something up. We tweak our recipes until they’re just right, develop new ones and revisit old favorites. Lately, we’ve been obsessing over our dips. It may sound like a ridiculously minor detail, but considering the sheer number and variety of items we pair them with (farm fresh crudités; artisanal flatbreads and crackers; chicken, beef and pork skewers, to name a few), we want to make sure they’re perfectly delicious.

We recently held a “dip-off”, testing out a variety of dips at our office, and several new dips made the cut, including: Kalamata Olive Aioli, Miso Dip (made especially for those with peanut allergies, but great for even the most dedicated nut aficionado as well), Roasted Red Pepper & Walnut, White Bean Pesto and Pimento Cheese.

But we just can’t get enough of our all-time classic peanut sauce. Give it a whirl yourself, and you’ll see why (recipe below).

Indiana Spicy Peanut Sauce:

Ingredients:

1/8 Cup Cooled Tea

1 Tablespoon Red Wine Vinegar

1/8 Cup Soy Sauce

¾ Cup Smooth Peanut Butter

1 Tablespoon Sesame Oil

1.5 Cups Mayonnaise

1 Teaspoon Dijon Mustard

¼ Teaspoon Cayenne Pepper

1 Tablespoon Siracha (or to taste)

 

Directions:

Combine the tea, vinegar and soy sauce.  Slowly mix with the peanut butter until smooth.  Drizzle the sesame oil into the peanut butter mixture.  Add the mayonnaise, mustard and cayenne.  Blend in the chili paste slowly.  Refrigerate until ready to use. 

Sauce will keep up to two weeks, tightly covered.

 

 

 

Our Green Initatives for 2010

January 12th, 2010

Indiana Market & Catering has always placed a premium on being environmentally and socially responsible.  One of our New Year’s Resolutions as a company this year is to redouble our efforts and serve as much sustainable fare on all of our menus as possible, in addition to revving up our already considerable efforts to recycle, reuse and avoid waste in our office and production facilities.

We are in the process of developing menus exclusively devoted to local, organic, sustainable food, finding the best sources for recycled paper and plastic-ware and using the best sources for organic produce, beef, seafood and poultry we can find. We’ll post details on Indiana’s greening process throughout the year – please let us know if you have any suggestions for how Indiana can serve the world, and our customers, better.

Kermit said it best: “Green can be big like an ocean, or important, like a mountain, or tall like a tree.”

How To Throw an Indiana-Style Party at Your Home

December 29th, 2009

Entertaining at HomeIt’s often said that we eat with our eyes before our stomach: while it’s tempting to dismiss that old chestnut, think about it for a minute…

Whenever we pass a bakery window overflowing with enticingly plated tiers of colorful cupcakes, beautifully garnished confections, golden-hued pastries and delicately decorated truffles, our taste buds are instantly engaged. However, when passing a dusty storefront full of carelessly plattered cakes and dainties, our sweet tooth barely registers a pang.

In the end, it doesn’t matter if the dusty storefront houses the most brilliantly baked bonne bouche known to man, chances are, most people won’t ever know because they’ll never bother to step in and give it a try.

Try to keep this in mind the next time you’re entertaining at home (like New Year’s Eve, perhaps?): a few simple catering tricks could help transform your dinner or cocktail party a lovely, but forgettable get-together to an intimate, convivial event your guests will cherish for years to come.

A few basics that will make you feel (and look) like a party-hosting pro:

The introduction:
A wonderful welcome to any party is glass of something bubbly. Instead of lugging a big tray of glasses around, consider setting up a little table by your front door and festooning it with glittering garnish and glasses of Prosecco and sparkling water.

Creating an atmosphere:
You know your friends: use your judgment and carefully select tunes everyone will enjoy and set the volume at moderate. Dim the overhead lights and consider lighting candles on tables, windowsills and mantels; group seating in such a way so that conversation will flow and everyone who wants to sit will be able to. Also, remember to subtly clean up as the party progresses – crumpled cocktail napkins, plates scattered with crumbs and empty glasses with lipstick stains are an unappetizing eyesore.

Setting the table:
Creating a stunning table will make your guests feel pampered – and it’s much easier to do than you might think. With a little inspiration, a dash of whimsy and a few basic ingredients, you can whip together an artful table in minutes. Forget expensive bouquets of flowers. Simply grab a handful of vessels in contrasting sizes, colors and shapes: colorful water pitchers, inexpensive clear vases, large presentation bowls, tea pots, antique tea cups or even a few tin cans and fill them with mounds of fresh seasonal vegetables, from dried gourds to cherry tomatoes to key limes to habanero peppers! Group the vessels together in the middle of the table, making sure your guests have plenty of room for their plates, glasses and of course – elbow room. Seashells and colorful stones fill out empty white spaces on tables nicely. If you want to really kick things up a notch, place a mirror under your centerpieces and surround them with votive candles.

On the plate:
Think of your plate as a canvas for you to paint your masterpiece on. Keep food off the rim (the frame); aim for shots of complementary colors – nothing’s more boring than all-white food on a white plate; think about simple but beautifully cut herbs that will work as a subtle garnish and complement the flavors of the food; aim to serve up food with an interesting variety of shapes and textures – for example, an extremely tender fillet of fish will taste glorious on a mound of pureed garlic parsnips, but the plate will need a little something extra, like haricots verts to keep things lively and visually interesting; finally, take your food to new heights: stacking and piling items in interesting shapes creates an intriguing architectural element on your plate that will make your guests eager to dig in!

The farewell:
Treat your guests like Hollywood Royalty and give them each a swag bag on their way out the door. Fill dainty, tissue-lined bags with mini chocolate chip cookies, peanut butter blossoms or a small box of truffles with a personal note thanking them for attending.

Here’s to the Host!

December 14th, 2009
Presents!

Presents!

Around the holidays, it’s easy to let little details slip through our endlessly busy fingers. There are trees to trim, gifts to buy (and wrap!), meals to plan, planes, trains and automobiles to book … the list just goes on and on.  And let’s not forget about the deluge of holiday parties to attend!

One thing that should never be forgotten in the madness is hostess gifts. It’s so easy to run out and buy a bottle of wine at the last moment, but why not show your host that you appreciate all of their efforts with a unique gift (that doesn’t require too much effort on your part)?

A few ideas:
For the exhausted:
Chances are, your host is going to be pretty tuckered out after all of this party-throwing.  For a more creative option than the usual bottle of vino, a package of specialty coffee or a selection of luxurious teas is a wonderful option that also has an almost endless shelf life. Indiana’s picks: PT’s Coffee Roasting Co. serves a delicate, crisp and extraordinarily aromatic blend with a nice, balanced acidity; Tea Forte offers a cornucopia of options, from English Breakfast to Crimson Nectar to White Ambrosia.

For the chocolate fiend:
Let’s face it, who isn’t? But instead of giving your host the usual box of Godiva, consider a new take on the old fave. Oliver Kita is on the front line of truly creative chocolate-making: not only are his products sinfully delectable, they’re organic and fair trade. This just in: chocolate mavens and critics are raving about Oliver Kita’s Organic Ginger Snaps with Caramel Centers Dipped in 70% Valhrona Chocolate. Also fun and festive: solid chocolate Buddhas, peanut-butter filled chocolate Buddhas and a variety of highly noshable truffles and bon bons.

For the seasoned party host:
If your host is a regular party-giver, why not give them a book that will help them plan their next soiree? A book of recipes from a chef they admire or a copy of a unique, fun book on entertaining like “In Style Parties” by the editors of In Style Magazine or “Essentially Lilly: A Guide to Colorful Entertaining” by Lilly Pulitzer, with a personalized inscription would thrill even the most experienced fete-thrower.

For the gourmand:
Nothing says luxe these days like artisanal olive oil. Oliviers & Co. offers the best bottle for your buck.  Hailing from France, the founder Olivier Baussan harvests only the choicest Mediterranean olives that burst with hints of grass, apple, laurel leaf, green pepper and flowers.  Ooh la la!

More Bubbly advice

November 16th, 2009

Following up from the previous post, our staff is often asked what the best practices are for opening a bottle of Champagne without turning the cork into a dangerous projectile. To minPOP!imize the risk of injuring one of your guests (or yourself), while also avoiding spillage, a Champagne bottle can be opened by holding the cork and rotating the bottle (instead of the cork). By using a 45 degree angle, the surface of the Champagne has the maximum surface area, therefore minimizing the excessive bubbling. The cork can ease out with a sigh or a whisper rather than an explosive POP!

As you sip your bubbly don’t forget this valuable bit of wisdom: According to a 2007 study, published by the Journal of Agricultural and Food Chemistry, results showed that moderate consumptions of Champagne may help the brain cope with the trauma of stroke, Alzheimer’s, and Parkinson’s disease. The research documented that the high amount of the antioxidant polyphenols in Champagne can help prevent deterioration of brain cells due to oxidative stress. As if you didn’t need another reason to help yourself to a glass!

A Bit of Bubbly

November 9th, 2009

ChampagneAs the holiday season approaches, nothing will get you and yours in the spirit of things faster than a quick tipple of bubbly. But these days, our cups overfloweth with quaffable options and with the multitude of Champagne options and grape varietals, it’s hard to know which cork to pop for which occasion.

To make your selection as easy and stress-free as kicking back with a glass of the good stuff, we’ve cobbled together a little cheat sheet of buzz terms to make you sound like a sommelier – or at the very least, a legitimate Champagne aficionado.

First, a bit of the basics: Champagne is technically a sparkling wine that is produced exclusively within the Champagne region of France. Most of the sparkling wine that people imbibe does not hail from this region and the term is used as a catchall for all manners of bubbling vino, though most producers abstain from classifying their sparkling wine as Champagne. The mysterious circumstance surrounding the fermentation and carbonic gas of Champagne originally caused some critics to call the sparkling creation “The Devil’s Wine.”

When purchasing a bottle (or two, or three) of Champagne you should be aware of the numerous varieties and types. Blanc de noirs Champagnes are produced entirely from black grapes while Blanc de blancs Champagne originates from Chardonnay grapes. There is also Rosé Champagne, known for its rosy complexion, which can be made from either allowing the clear juice of black grapes to seep on their skins for a brief time or, by adding a small amount of still Pinot noir red wine to the sparkling wine. And if you’re feeling especially luxurious you may want to opt for a prestige cuvee variety considered to be the finest Champagne of a producer’s range. Famous examples of prestige cuvee include Louis Roederer’s Cristal, Laurent-Perrier’s Grand Siècle, Moët & Chandon’s Dom Pérignon. The next question to ask is if the Champagne is vintage or non-vintage. “Non-vintage” Champagne is a blended product of grapes from multiple vintages where as “vintage” Champagne is composed of only grapes from vintage years that have been defined as superior.

An Apple a Day

October 28th, 2009

An apple a day 

An Apple A Day…

We love apples at Indiana Market & Catering. Apples are low in sodium and calories, have no fat and are high in fiber. They also taste great! Here are some of the Indiana Market & Catering’s staff’s favorite picks for the fall:

Alex, our planner extraordinaire, went with a more traditional choice: Red Delicious. Good-quality Red Delicious apples will be firm with smooth, clean skin and have a rich red color that is sometimes streaked lightly with yellow or with a yellow cheek. Test the firmness of the apple by holding it in the palm of your hand. It should feel solid and heavy, not soft and light. Avoid Red Delicious apples with soft or dark spots. Also if the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage for too long. Fresh Red Delicious Apples are available from September through December while cold storage product is available the rest of the year.

Our production manager Chris, a consummate foodie, was hard pressed to choose his favorite type of apple. So many choices so little time! Chris finally settled on Fuji apples. Believed to be named after Japan’s Mt. Fuji, these apples are typically very large and round, on average the size of a baseball. They have a dense flesh that is sweeter and crispier and have a very long shelf life compared to other apples, even without refrigeration. With refrigeration, Fuji apples can remain fresh for up to 5-6 months! That’s whole lot of apple goodness.

Our banquet manager Rabia didn’t even hesitate – “Gala apples are the best – plain and simple!”  Gala apples were developed in New Zealand and are a cross between a Golden Delicious and a Kidd’s Orange Red. Gala apples are small and are usually red with a portion being greenish or yellow-green, vertically striped. Gala apples are fairly resistant to bruising and are sweet, grainy, with a mild flavor and a thinner skin than most apples. Quality indices include firmness, crispness, and sweetness

Here’s some of the other apples our staff love: Arkansas Black Twig, Courtland, Crispin, McIntosh, Granny Smith (Kathleen says yum!!), McIntosh and Northern Spy.

Spicy Fall Sachet

October 2nd, 2009

autumn-sachet21

Why not prime your appetite for the wonderful cornucopia of fall spices and freshen up your wardrobe at the same time with a unique, homemade sachet?

The sachet, known as a pomander ball, harks back to the 15th century, when the sachets served as natural air fresheners for closets or drawers. They’re easy to make, and they’re also very much appreciated as gifts.

To make two balls, you will need:

2 oranges (or try lemons, limes, or apples)
1 toothpick or pin to ease the cloves into the orange
Whole cloves, at least 1/4 cup, depending upon your design. (I buy mine in bulk as they tend to be expensive.)
Spice mixture (see recipe below)
4 feet of ribbon
For the spice mixture:
3 Tbs. ground cinnamon
3 Tbs. ground cloves
3 Tbs. ground nutmeg
3 Tbs. ground ginger
3 Tbs. orris root powder (the dried and ground root of a certain iris that’s used as a fixative)

Directions:
Insert whole spicy cloves into the skin of an orange, lemon, lime or apple, fairly close together. Use enough to cover the entire surface of the fruit. Roll the clove-studded balls in a mix of equal parts of powdered cinnamon, nutmeg, spicy cloves, ginger, and orris root, patting on as much of the spicy mixture as will adhere. Orris root is a natural preservative and fixative often used in potpourri. It can be found at herb nurseries and garden stores, or online.

Wrap the covered pomander ball lightly in tissue paper and store in a dry place. In three weeks the fruit will have hardened and shrunk. It can then be tied with a decorative ribbon and hung to add its fragrance to a room or closet.

How to host a “Clue” Party

August 21st, 2009

clue themed cocktail party

Themed parties take a little bit of work, but done right, they can amuse and surprise your guests. A “Clue” Party, based on the famous board game and movie adaptation, is especially fun.

Things You’ll Need:

  • Clue board game
  • Nine squares of white poster board (12”)
  • Envelopes (one for each player)
  • A tray of drinks and hors d’oeuvres for each room

Prepare for the party

Step 1

Send invitations. A cryptic e-mail will work fine for this game: “You are hereby summoned to a Clue party at the home of (your name) at (time) on (date), where you will investigate the murder of Mr. Boddy. Please come dressed as (choose one of the following for each guest: Colonel Mustard, Miss Scarlet, Professor Plum, Mr. Green, Mrs. White or Mrs. Peacock).”

Step 2

Decide who will be designated as the murderer, in which room the murder was committed, and with which weapon was used to carry it out. Take the cards that represent each of these elements out of the Clue set and place them in the provided envelope.

Step 3

Label nine areas of your house by making and hanging poster-board signs that designate each area as one of the rooms in the Clue mansion.

Step 4

Collect the following “murder weapons”: the revolver (use a toy gun, please!), the candlestick, the knife (use a plastic or rubber one), the rope, the wrench and the pipe.

Play the game

Step 1

As the guests arrive, give each of them an envelope containing a suspect card, a weapon card and a room card. Also give them each a game sheet and a pencil (which are provided with the Clue set).

Step 2

Announce which player will begin the game and which room the game will start in. All players will report to that room.

Step 3

Explain to the players that they will use the game sheets to take notes and eliminate suspects, weapons and rooms as they play.

Step 4

Have the first player (A) guess who the murderer was, what weapon was used and in what room the murder was committed. The accused individual (B) then either says to A, “I have none of those cards,” or privately shows one of those cards to A.

Step 5

Tell Player B that it is now his turn. He may stay in the same room or request that all the players go to a different room.

Step 6

Play continues until one player decides to make a formal accusation. He does so, and then looks into the envelope that was prepared before the guests arrive. If he is correct, he has won the game. If he is incorrect, he continues to participate but is not allowed to make another guess.