http://www.bridegroommag.comDavids Catering and Events will appear in the January issue with an informative discussion on menu trends for 2008 and the importance of custom designing menus to satisfy the palates of each individual client.
October 9, 2007
|
Imagine a fragrant fresh fruit cup with beautiful snow white apples. This great all purpose apple was developed at the New York State Agricultural Experiment Station in Geneva in 1898. |
|
What’s It Like? |
|
Best Uses |
|
Special Hint |
|
Availability |
|
Churrascaria September 27, 2007
I designed this menu based on experiences I have had at some local Brazilian BBQ’s in the area. One of my clients was looking for something fun and interactive and a little different from the “I want something tropical.” norm that alot of people ask for. This was a great opportunity to create a simple, yet effective menu, to serve at this function.
Small Plate Presentation
Sweet and Spicy Brazilian Rubbed Flap Meat Cooked Rotisserie Style on a giant Spit and Carved Tableside
Fennel and Roasted Root Vegetable Skewers with a Grilled Pineapple Spritz
Portugese Rice tossed with Cumin Roasted Tomatoes and Rendered Slab Bacon
Sweetened Fried Plantains
All served on Triangular Plates and Garnished with a Banana Leaf
Needless to say the meal was a smashing success and will be on our 2008 menus for the the rest of our clientèle to enjoy.
New approach, Fresh tastes September 27, 2007
Welcome to the new home of Catering by Davids. With a new home comes a fresh perspective and for us a new name. I present to you, Davids Catering and Events. David Poritzky, my boss, has been inovating in the food scene for quite some time now. From one of the first gourmet kitchen on wheels,
High-style cuisine on wheels in Burlington
Clipped from The Boston Globe
We admit we were skeptical at first. A truck that serves first-class food and whose staff wears chef’s whites. To us that sounded like gentrification of the lunch wagon. Please.
But David’s World Famous, which parks daily in Burlington and serves such fare as grilled shrimp and blackened Cajun halibut, quickly won us over. This commercial kitchen on wheels, with its gleaming, stainless steel interior and its subdued art deco paint job, may be ahead of its time. Laments owner David Poritzky: “People come up and say, ‘Wow! Grilled shrimp on a truck!’ Then they buy a hot dog.”
Not the smart ones. Poritzky, who did time at Au Bon Pain and TGI Fridays before enrolling at Boston University’s Program in Culinary Arts, has…been turning out food that is several cuts above a Fenway Frank…
Poritzky designed his 21-foot truck himself. He had it built locally and “was there when every single nut and bolt went in.” It contains, among other things, a full-sized oven and refrigerator, a six-burner stove, a steam table, charbroiler, microwave oven, deep fryer, griddle and freezer. Poritzky initially thought a kitchen on wheels would be cheaper than opening a fixed restaurant. “I was wrong,” he says now.
Nathan Cobb
The Boston Globe
to opening two successful lunch establishments serving delicacies such as Cilantro Soy Glazed Salmon with Wasabi Cream, Pea Pods and Bean Sprouts to my personal favorite, an 8oz. Black Angus Burger Served on a Seasoned Foccacia with Roasted Tomato Ketchup, Bourbon Glazed Caramelized Onions, and Crumbed Blue Cheese(and this is just lunch!!!)
In 2006 David decided to focus on the one part of the company that was needing that extra “Poritzky” flare. Social Catering. That is where I come in to play. With 10 years of experience designing events for some of the most discerning clientele on the North Shore, we new we were going to do great things. First step, totally overhaul and update the feel of Catering by Davids. That is where Davids Catering and Events came into fruition. Beginning in the fall of 2007, I am introducing new ideas and new menus for all of our present and future culinary partners. Customer satisfaction and good food are the most important things to me. PERIOD. I am so excited to be involved in the reinvigoration of this company and I look forward to sharing my thoughts on food as well as the latest trends and ideas that I have. It was nice seeing you here and hopefully I can satisfy you’re hunger for knowledge and thirst for inspiration as well as satisfy your appetite.
The Caterer…
