 Here is what we did recently that I thought was really cool because of the way that it worked out. We had an event that was designed to raise money for a local church. Our main involvement is the dinner. We wanted to deliver a great dinner without breaking their bank. Our very creative chef suggested that we do bone in loin of pork with a blackberry cabernet coulis. I am always nervous about serving loin of pork because it can dry out or cool off on the guest plate and seem very dry. Today's pork went perfectly. First of all, credit has to be given to Chef Manolo for his delicious Coulis. He used blackberries and Cabernet and it was delicious and visually appealing. It also added a natural sweetness to the loin of pork which gave us great review. I have put the recipe below. Whenever we do a big event like this, I do a catering trick that tells me what my feedback will be early. I watch the plates that come in when the servers are bussing the tables. I was happy to see that almost no pork came back un-eaten on the plates. That is a big clue for my feedback. Indeed, the feedback came in very good for taste, appearance and flavor. I am also pleased for the church because they did the event on a very tight budget. When we get good feedback on the food, I know they will be back with us next year so I am very happy. Blackberry Cabernet Coulis Ingredients
Directions: 1 Blender- combine wine and berries until puréed. Rub berry mixture through a fine strainer into a 2-quart pan. Add shallots, ginger, and sugar. Bring mixture to a boil over high heat while stirring . It will reduce to 1 cup. Turn off heat and stir in butter and more sugar to taste. |
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