Wealth from Cold Cuts?

Wealth from Cold Cuts?

Well sorta… but I am getting ahead of myself. Yesterday Nems Scarim (Owner) and Jacqueline Westergaard (Head Chef) won first place in a cold cuts deli platter contest that took place at a convention in Las Vegas. Contestants were given a limited selection of meats and vegetables, and 20 minutes on the clock.
I can’t help but draw a parallel between this scenario and my favorite definition of an Entrepenuer; One who creates wealth out of nothing. Right now, it seems as if there is “nothing” available for the small (or large) business owner. There are no available loans for working capital and it seems like everything we own has decreased in value. A true Entrepenuer, however, can look past the present situation into a brighter future filled with success and prosperity.
So, to bring this full circle back to the deli platter… We must make something “appetizing” out of a pile of “cold cuts.” This might look like “beefing” up customer service, or increasing community presence and taking “stock” in the people and businesses around you. And of course, what goes better than “cheese” with a “platter” full of social commentary? Hence, this blog entry!

A small disclaimer on the posted picture of the meat platter… Ones created in our kitchen in Tacoma look much tastier.

A Moroccan Meal

When we were asked to put together a Moroccan themed spread for the Association of Bridal Consultants, I couldn’t help but flash on the Christmas episode of The Office. If you aren’t a fan of the show… there just might be something wrong with you, and you may not relate to parts of this blog post. In the episode, Phyllis, the head of the party planning committee, describes to one of her coworkers how to create and display pita triangles on a platter. The walls were draped with colorful swags of fabric, and people dressed in traditional Moroccan clothing. The evening’s festivities included one of the employees setting her hair on fire and eventually ending up in a rehabilitation clinic.
Fortunately, the evening we catered followed a different path. As you can see by the pictures, the décor was fabulous, and the spread was delicious. Our Chefs were given the theme and they created an amazing menu. Some of the Moroccan offerings included;
Baklava
Moroccan Spiced Salmon Cakes
Tzaziki
Couscous on a Romaine leaf
Chicken Skewers with Marrakesh Dipping Sauce
Dried Fruits
Olive Tampenade

Cupid goes to the Klondike

Make a Smilebox slideshow

Tickling your Tastebuds

Did I mention that I love my job?

Here is the menu that the Chefs created for our marketing class next week;

Appetizers;
Crab stuffed Mushroom Caps
Ahi Tuna in nest of Microgreens
Individual Caesar Salad (in a presentation that will BLOW YOUR MIND!)

Dinner;
Grilled Salmon Lemon Buerre Blanc
Rib Eye Steak with Blueberry Demi Glace

Garlic Buttered Petit Vegetables

Roasted Garlic Mashed Potatoes

Dessert;
Creme Brulee