Sassy Spirits and Bites with NACE … 5th Edition
Hello Sassies!
This month for my special feature with NACE, we have the fabulous David Caruso! With David and Dynamic Events, creativity, elegance and attention to detail are evident in every event he designs. David takes immense pride in creating and developing event plans that will become not only events, but also expressions of his client’s style and personalities.
Regarded as Wisconsin’s premiere event planner David’s reputation has been built on a foundation of quality and personalized service in which the client’s wishes remain the priority. With an extensive background in the special events industry, David meets and exceeds customer expectations while alleviating any concerns and stress associated with such an overwhelming task. His commitment to the industry has made David popular with special event property owners, vendors, event artisans and clients. David said that he seeks to “really make people’s event dreams become reality, more than they ever thought possible.”
Previously, David worked in Chicago where much of his job involved organizing special events, corporate retreats, television segments, product launches, and grand openings. Currently, David is the President of the Southern Wisconsin Chapter of the National Association of Catering Executives (NACE). During his first year as Chapter President, the Chapter has nearly tripled in size, exceeded fundraising goals and has become THE local professional industry organization for qualified networking and educational opportunities. As an industry expert, David frequently is featured in local media publications, appears on local television shows and is a national speaker.
From the simple to the simply outrageous, Dynamic Events will design an event that is uniquely yours. For more information, contact David Caruso at 414-283-0050 or visit the website at www.dynamiceventsinc.com.
Sassy Spirit — The Bradshaw
“Assouline’s Vintage Cocktails explores the lost art of mixing the perfect drink with elegance and simplicity. With just a few ingredients and the right pour, this is the first and only book every host should stock in his or her bar. The vibrant and evocative photos of each drink were taken at the renowned Carlyle Hotel.”
2 oz. Don Julio Tequila Blanco – 100% Agave Tequila
½ oz. Fresh Lime Juice
½ oz. Simple Syrup
1 oz. X-Rated Passion Fruit Infused Vodka
Shake all ingredients together vigorously with ice.
Strain into a martini glass with a hot pink sugar rim.
Garnish with a lime wedge and serve.
Sassy Bite — Lobster Américaine
Dishes cooked à l’américaine are prepared with a luscious tomato-wine sauce. Though this recipe—from premier seafood chef Eric Ripert—requires some involved steps, they’re more than worth the effort. Garnish with tarragon leaves, if desired.
Ingredients
2 (2-pound) whole Maine lobsters
SAUCE:
1 tablespoon canola oil
1/2 cup sliced shallots
2 tablespoons sliced garlic
1 1/2 tablespoons black peppercorns
2 tablespoons tomato paste
1/2 cup brandy
1/2 cup vermouth
2 cups Shrimp Stock
1/4 cup whipping cream
1 basil sprig
2 tarragon sprigs
1/2 teaspoon fine sea salt, divided
1/8 teaspoon freshly ground white pepper
BEURRE MONTÉ:
2 tablespoons water
1/2 cup unsalted butter, cut into large pieces
Preparation
1. To prepare the lobsters, plunge a heavy chef’s knife through each head just above the eyes, making sure the knife goes all the way through the head. Pull the knife in a downward motion between the eyes. Twist off claws where they join the bodies; set claws aside. Twist off tails from the bodies. Reserve bodies. Place tails on a cutting board; press to flatten. Cut in half lengthwise. Remove the vein that runs down the center of each tail. Cover and refrigerate tails.
2. Bring a large saucepan of water to a boil. Add claws to boiling water; cook 5 minutes. Remove claws from pan, and cool. Separate knuckles from claws. Remove meat from knuckles and claws.
3. To prepare sauce, heat canola oil in a large, shallow saucepan over medium-high heat. Add lobster bodies to pan; cook for 5 minutes, stirring occasionally. Add shallots and garlic; sauté 1 minute. Add peppercorns and tomato paste; reduce heat to medium, and cook 1 minute, stirring constantly. Stir in brandy and vermouth; cook until liquid is reduced by half (about 5 minutes). Add 2 cups Shrimp Stock; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add cream, basil, and tarragon; simmer for 5 minutes. Strain mixture through a fine sieve over a bowl. Discard solids. Stir in 1/4 teaspoon salt and ground white pepper. Keep warm.
4. Preheat oven to 350°.
5. To prepare beurre monté, bring 2 tablespoons water to a simmer in a small saucepan. Add butter, 1 tablespoon at a time, stirring constantly with a whisk until butter melts.
6. Sprinkle remaining 1/4 teaspoon salt over tails. Brush 3 tablespoons beurre monté over tails. Arrange tails in a baking dish. Bake at 350° for 10 minutes or until done. Add claw and knuckle meat to remaining beurre monté; cook over low heat until thoroughly heated.
7. Remove tail meat from shells; place one piece of tail meat in each of 4 shallow bowls. Divide knuckle and claw meat evenly among servings, and discard remaining beurre monté. Spoon 1/2 cup sauce over each serving.