New NACE Sassy Bites & Libations!!!

Posted in: Sassy Bites and Libations

Hello Sassies!

For this latest edition of NACE Sassy Bites & Libations, I bring you the sassy and fabulous, Kevin Brant, CPCE, Director of Sales for Wolfgang Puck Catering in downtown Dallas. In this role, he oversees catering sales and marketing at Downtown Dallas’ historic Union Station and the landmark Reunion Tower, both of which recently finished a $46 million renovation, as well as off-premise catering.

Prior to joining Wolfgang Puck Catering, Kevin held the position of Director of National Accounts for BBJ Linen, a specialty linen rental company. This position identified and developed new national accounts and developed strategies for market growth and penetration. Prior to his working with BBJ Linen, he was Vice President of Private Events for ClubCorp, USA. In that position he assisted in the training and certification of Private Event Directors within the company as well as driving revenues. His seventeen year career with ClubCorp began in Miami and has taken him to Ft. Lauderdale, Atlanta and San Jose before bringing him to Dallas. He has been a member of the International Special Events Society and of the National Association of Catering Executives for many years. With NACE he has served in many capacities on the Chapter level including being the President of both the Ft. Lauderdale and Atlanta Chapters. On the NACE National level, he has served as both Region II and Region VI Vice-Presidents and as the National Secretary/Treasurer and the NACE National President. He continues to serve on the NACE National Board as the Immediate Past President. He is one of a select few who have attained their CPCE (Certified Professional Catering Executive) Certification. He has also been honored with NAFEM’s (National Association of Food Equipment Manufacturer’s) Doctorate of Food Service Award for his contributions to NACE and the industry-at-large.

Sake Sangria
Makes about 4 cups (6 to 8 servings)

In crafting this drink, Wolfgang tried several different brands of sake and found that an inexpensive dry sake definitely works. Kampai!

1 (750 ml) bottle sake
6 tablespoons honey
2-inch piece of fresh ginger. peeled and thinly sliced
1 stalk fresh lemongrass, halved lengthwise, then cut into 3-to-4 inch pieces (uses the entire stalk)
½ lemon, thinly sliced
1 small tangerine or orange, thinly sliced
1 large plum or apricot, pitted and cut into thin wedges (optional, if not in season)

In a large pitcher, combine all the ingredients and stir with a spoon, crushing some of the fruit. Cover and refrigerate for at least 12 hours, or up to 2 days, to let the flavors marry before serving. Serve over ice, and include some of the fruit in each serving.

Chinois Salad
Created by Wolfgang in 1983 for the original Chinois on Main, and it is still one of the restaurant’s most popular dishes

Chicken salad
One 3 pound chicken, cavity filled with finely diced celery, carrot, onion, garlic, bay leaf, thyme, salt, and pepper
2 ounces unsalted butter, melted
2 small heads, or 1 medium head Napa cabbage
1 cup romaine lettuce, cut into ¼ julienne strips
10 snow peas, cut into ¼ inch julienne strips
1 tablespoon sesame seeds, toasted

Chinese Mustard Vinaigrette
2 teaspoons dry Chinese or English (Coleman’s) mustard
¼ cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
2 to 3 tablespoons peanut oil
Salt
Freshly ground black pepper

Instructions
1. Prepare the vinaigrette. Place all the vinaigrette ingredients, except peanut oil, in a blender and blend until smooth. Add peanut oil slowly and correct the seasonings.
2. Preheat the oven to 425 degrees F.
3. Place the chicken on a rack in a roasting pan and baste it with some of the butter. Roast for about 11/2 hours, or until just done. (The juices should run clear) Baste every 15 or 20 minutes with the butter and drippings.
4. Select 4 to 8 nice looking leaves from the Napa and reserve them. Slice the remaining cabbage into ¼ inch julienne strips.
5. Shred the meat from the breasts and thighs of the chicken.
6. Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely.

Arrange the reserved Napa cabbage leaves around the edge of a large serving plate. Mound the salad in the center and sprinkle it with the sesame seeds. Makes 4 appetizer or 2 entrée salads.