Sushi

Sushi, By definition it is seasoned Vinegar rice topped with other ingredients such as fish. Sushi in the hands of our amazing Asian Chef, Chris, is indulgent, decadent, and an incredible pleasure! Having been raised in Asian kitchens, his experience allows him to create masterful flavor combinations the bring the beauty & culture of Japan & Southeast Asian to life. The staff at Provence Catering is very fortunate to have been the recipients of many of Chef Chris's demonstrations and recipe development days in the last couple weeks. At a recent event hosted by an Asian Client in the outskirts of Manhattan, the clients raved continuously about his attention to detail and incredible style.

Sushi to me is one of life's incredible pleasures. Simple yet complex, Rich yet Healthy, Fresh, True and beautiful to the eye & Palette both. Whether it be the Makizushi (Rolled in or around Nori), Iniarizushi (Tucked into a small pouch of tofu), or Chirashi-Zushi (Scattered over a bowl of Rice) the flavors & freshness are amazing. Please do not confuse Sushi with Sashimi which is Sliced Raw Fish alone. Do not fret though, Chef Chris can certainly handle either request.

Thanksgiving Leftovers

Who isn't guilty of a 3:00 AM turkey sandwich or chunk of stuffing plucked from the refrigerator as the rest of the house sleeps soundly? The only thing better than Black Friday mayhem and specials is the feast of leftovers from the day prior. Turkey sandwiches with a generous spread of mayonnaise or miracle whip or a plate of cold stuffing or that amazing soup made from the turkey stock. How I love pumpkin pie for breakfast or warm open face turkey sandwiches on a cold fall day. These are pleasures that bring back childhood memories and warm the soul. We pass these Guilty Pleasures onto our children and hopefully they in turn do the same. I can only smile as I picture my Grandfather sneaking into the kitchen to retrieve leftovers from the Icebox. Although I never met him in person, I can easily imagine him as I slap some turkey on the wonder bread with Miracle Whip at 3:00 AM, careful not to wake others who may then indulge in this and leave less for me.

Enjoy the post Thanksgiving humor!

Leave no pie behind!

Thanksgiving is an homage to Guilty Pleasures everywhere!!!

That’s because everyone has a special treasure chest filled with priceless Turkey Day memories. No matter what your age, eating well on Thanksgiving is always a wonderful Guilty Pleasure. This uniquely American celebration is the best of all family holidays and its prominent role in our culture can never be overstated.

No presents. No grudges. No calories. It's an exalted Epicurean journey.

I have always had a very strong connection to the last Thursday in November. Maybe it's because no portion control is permitted. It's the one day of the year where over-indulging is encouraged. In fact, there are bonus points for having three helpings of everything. There is no voice of moderation saying, "Do you really need another serving of Fennel au Gratin or Grilled Corn Pudding?"

Overeating is the norm. More importantly, so is slowing down.

The leisurely pace of the meal is perfect for dining with great friends and family. There are so many incredible foods and guests to enjoy, so hurrying through your meal is never acceptable. The number one rule on Guilty Way is that you should savor the laughter more than the heavy cream. And that is high praise for good humor, because we really love the dairy aisle.

I particularly like the many enticing smells that engulf our home while preparing Thanksgiving Dinner. Each scent is gloriously distinct and the cooking process quickly becomes an all-day nostril conference. The unforgettable aroma of an Herbed Turkey and my legendary Veal-Almond stuffing slow-roasting in the oven, is always a defining holiday moment.

But my all time favorite Thanksgiving bouquet is the baking of the pies. Of course, this has become my guilty dilemma. There are so many pies to chose from and I want enjoy all of them.

“Leave no pie behind,” is my motto. Let’s analyze the magnitude of that Guilty-laden philosophy.

Why stop at Apple Crumb? Why put down your fork at Pumpkin? Why wipe your chin after Coconut Custard? How can you eat Blueberry Pie and forgo the Peach Cobbler? The sampling of five or six home-baked pies has become one of my favorite Guilty Pleasure goals. I want to enjoy a variety much more than a full portion.

Fortunately, I have solved this Turkey Day dilemma. Our talented Pastry Chef Nicole is a Thanksgiving Expert. She has created an incredible selection a miniature baked desserts that look beautiful and taste incredible. Chef Nicole baked beautiful nano Apple Crumb, Key Lime, Chocolate Pecan, Strawberry Cream and Pumpkin Pies. Her handwork was miraculous.

These personalized pies are fantastic and nothing less than Guilty gone Gobble Gobble.

Hodo Hopping is a Guiltorious Holiday tradition

I love creating and sampling Holiday Hors D' Oeuvres.

Maybe it's the fusion of flavors? Many a perfect marriage of sweet and spicy has been deftly delivered by an attentive waiter.


Maybe it's their remarkable beauty? Our chef's intricate handwork is breathtaking.

Or maybe it's their diminutive stature? Bite size is the right size.

With countless Holiday Parties on the horizon, it's my Executive responsibility to go Hodo Hopping and I am prepared to fully scrutinize the entire menu. It's my Guilty Pleasure. After careful consideration...

The grilled Lemongrass Shrimp is perfecto. The Forbidden Rice Cake topped with smoked Brisket is an East meets West classic.The Mini-Reuben sandwich is worthy of Ben's Deli. The Passionfruit Short Rib may have mystical powers.

Quality Control is serious business with deliciously delightful ramifications. Once again, I am Guilty As Charged.

Tempura is a very tempting Guilty Pleasure.

There are fried foods. There are deep fried foods. And then...there's our upscale Tempura.

It's our guilty gift to frying fanatics. It's so delicious, children wrestle on the living room floor for the last piece of Tempura Cauliflower. We are talking cauliflower here. Our chef's golden tempura batter is just that incredible.

Originally brought to Japan by Portuguese missionaries, tempting Tempura has evolved into a New Age comfort food. To make sure my constant tempura cravings are fully satisfied, I have developed a batter-up game plan.

For starters, I enjoy a selection of Tempura Vegetables. Beautifully displayed, they are the perfect accoutrement to specialty cocktails. Throw in some Tempura Chicken and you are close to being Guiltorious. Include a variety of our Tempura Sushi or Ocean Rolls and you are now an invited guest in the palace of Emperor Guilty.

The Guilties have been waiting for you. What took you so long?

Heavy Cream has been hailed as a panacea by Guilty Pleasure experts.

It's menu development time in the kitchen and the Guilties are a glowing. It's one of my favorite times of the year as innovation abounds. We love to create great food.

When it comes to new food ideas, I certainly have my favorites. At the top of my Guilty scorecard is a visit to the dairy aisle. Is there any flavor more enjoyable than a delicious cream sauce? Whether it's Chicken au Poivre, Fennel au Gratin or Lobster Gnocchi, 40% heavy cream is always a panacea and a wonderful Guilty Pleasure.


Recently I was cooing like a baby with each scrumptious bite that I savored of our latest menu masterpiece, Veal Rocco. The hand-sliced veal was so tender it surrendered to my fork. The Chef's roasted shallot cream sauce was like discovering an epicurean pot of gold.

Wealth takes many forms on Guilty Way.

Hot Chocolate

What brings out the inner child more than rich and decadent Hot Chocolate! At Provence Catering we know the value of simple and wonderful pleasures! We take our Hot Chocolate very seriously!

This weekend at "FUEL The CURE" at the incredible fuel house in Olde City, we will be be serving our incredible Hot Chocolate Bar featuring white, dark and milk hot chocolate with an amazing array of toppings that includes white and dark chocolate chunks, chocolate syrup, peppermint candy sticks, whipped cream, marshmallows, cinnamon sticks and caramel.

On Sunday at the West Chester Bridal show, we will again be featuring this decadent station as an option for incredible fall and winter weddings or events.

What an incredible warm ending or sweet start that a Hot Chocolate Bar brings to any event! We at Provence Catering understand the value of life's Guilty Pleasures and take great joy in delivering these indulgences to our clients.

An All American Pleasure

Inspired by our good friend & incredible Wedding Planner Mark Kingsdorf's facebook post during his layover in Chicago,we decided to focus today's Guilty Pleasure on an All American Feast, The Hot Dog! Glorious in its own right, whether it be all beef, pork or a blend the Hot Dog is as American as it gets. Devotees of this amazing food are a very loyal bunch and each city, state and region has its own claim to fame.

Made famous by Nathans in Coney Island the popularity has continued to grow and the bragging rights increase with each summer. It is reported that the founder of Nathans hired men in white doctors coats with stethoscopes to eat at his carts to present the image that hot dogs were healthy and safe to eat.

Whether you choose to wander the nation's cities in search of a great dog, a fete I am guilty of, or just grill a few at home and top with your favorite condiment these quick bites bring as many questions as calories and mg of sodium: grilled, griddle or steamed? ketchup or mustard? chili or cheese? onions or relish? all beef or pork? Please let's not mention vegan or soy in this article!

A few of the great store bought products that you can choose from are: Ball Park, Dietz & Watson, Oscar Mayer & its ever popular Wiener Mobile, Hebrew National & Applegate Organic. A few of my favorites in city's throughout the country are: Superdawg in Chicago, Schnack in Brooklyn, Nathans in Coney Island, and Flo's in Cape Neddick Maine which are steamed & served with a great local relish. The question that greets each customer is how many? Never just order one or you will reveal yourself as a tourist.

Served with your favorite beverage whether it be Moxie in New England, Black Cherry in Philly or Root Beer in Chicago, this ageless creation is bound to warm the heart and fill the stomach. As far as my local favorites, my shout out goes to Johnny's Hots on Delaware Avenue, The Pretzel Dogs in South Philly on Oregon Avenue or our own Michael's Franks at Provence Catering.

Cheese, Glorious Cheese! Paired With Wines!

Thank you , Little Miss Muffet for teaching us early on the joy of cheese! After all, those curds were nothing more than Ricotta! Cheese is, after all, one of lifes simple pleasures but finding just the perfect cheese can be a daunting process!

Last night at Two Paperdolls in Wayne, I was fortunate enough to be leading the cheese portion of the Wine & Cheese presentation. The selected cheeses were perfectly matched with wines from Frank's Union Wine Mart in Wilmington and artfully explained by Karl Hornberger, one of their incredible wine masters.

We selected the always incredible Maytag Bleu, a Trickling Springs Creamery Cherve, a Bucks County favorite the Birchwood Farms Cheddar, and a personal favorite, the stinky, washed rhine Tallegio.

Cheese is one of life's oldest and grandest pleasures. Made by seperating milk in any form into curds and whey, then pressing the whey into a mold or desired form then salted, aged, matured & ripened to the many forms you see in the local cheese shop. The type of milk (goat, cow or sheep), the grasses they feed upon, the process, the enviroment, the aging area and nature all play subtle but important roles in the process of developing the perfect cheese. Maytag Bleu is from a very small and protected herd of cows in Iowa, while Taleggio is a sheeps milk product that aged after the rhine is brushed with wine or beer and a fermentation and mold development process is allowed to form on the outside and work in. The Cherve is a locally produced goat's milk product and the Cheddar, which was the big hit last night, is a artisanal Bucks County product made from Jersey cows milk. There is no simpler way to entertain with great taste than to host a wonderful pairing of cheese and wine. Let Provence Catering create a first or last course of cheese and wines for your next event!

Maytag Blue: Paired with Thamas Zinfandel ~ Livermore Valley, California

Taleggio: Paired with Don Pasquale Nero d' Avola ~ Sicily Italy (Produced from only grapes that grow in the Mt. Versuvious Valley & basin) (My Favorite!)

Cherve: Paired with Eugene Carrel & Fils Jongieux ~ Savoie, France (A Great and Light Wine)

Birchwood Farms Cheddar: Paired with Langa Rose Garnacha ~ Catatayud Spain

Guilty's Kriptonite

Pork Fried Rice from Brooklyn NY or Boston's Chinatown.  OMG!  I could eat this delicious rice dish at least once a day,

Moons of November. It's time to howl like a Hound Dog gone acourtin'.

October fades and the magical beauty of Autumn is in full display. The leaves are bursting with Terra Cotta and Burnt Orange. The fall colors are a breathtaking mosaic and it's the second best show around.


The top dog in nature's bag of tricks is the awe-inspiring orb illuminated in the sky. The Moons of November are remarkable and a celestial gateway to the galaxy. The autumn air is crisp and the moon's fiery glow lights the heavens with the brilliance of a White Diamond. Like the dreams we share for our children, the optimism garnered is endless.

While watching the Fightin' Phils win this evening with a breakout game from Ryan Howard at Yankee Stadium, stoke up the fire pit. Open your favorite single malt scotch. Howl like Hound Dog gone a courtin. It's time to unfurl the Guilty Flag. The lunar moment is yours and the time for Guilty Pleasures is at hand.

Vodka

An often misunderstood and confusing product that has many loyal followers, but often for the wrong reasons is the United States Domestic Vodkas. They are classified as neutral spirits (treated after distillation as to be without distinctive character , aroma, taste & color). These Vodkas are often only distinguishable by marketing & costs. My guilty pleasure is the premium quality Vodkas. The Russian & Polish Vodkas that are made as a symbol of National Pride for Russia, Poland & Swedish Countries alike.

Vodkas are distilled from many items including wheat, rye, potatoes and molasses. Russia distillers look down upon potatoes and prefer wheat, while Polish Vodkas prefer rye's and the Swedish & Baltic Countries prefer wheat or molasses. Each has a wonderful distinctive flavor & aroma unique to the region. Vodkas history dates back to 988 A.D. in the Kiev (Now the Ukraine).

There is a strong link to the growth of Christianity in Russia as a result of the churches allowance for Vodka consumption as part of rituals. Vodka grew throughout Poland & the Swedish Countries in the 15th century to become the drink of choice in the cold winters.

If you have not had a vodka tasting for yourself I suggest you sample a few premium varieties and see the difference. Better yet, book an event with Provence Catering and allow us to do a tutored tasting as part of your event. Ask about our free vodka tasting bars as part of your wedding or event.

When selecting Russian Vodkas be sure to look for the Wyborowy (Premium) or Luksusowy (Deluxe) label. Be sure to contact Provence Catering for beverage suggestions & specialty drink recipes. Our planners love to match premium spirits with our premium food and beverage. It's Martini Time!!!!!!!!

Liver, Bacon & Onions!

Yes, You read that right! A secret pleasure, one that is not indulged in often, but a pleasure none the less! I do not share this with non-foodies who would certainly shun me and turn away in disgust but I feel that on here, among so many other foodies I can confess. "I admit, I am powerless to Calves liver saute with bacon & onions"

Yesterday, I had the great pleasure of trying some tender and rich Calves liver saute with bacon & sweet red onions. The Piper Tavern in Bucks County was the location and the meal was perfect for a beautiful fall day. Just close your eyes and imagine: Bacon rendered of its fat, sweet onions gently caramelized until golden in the rendered fat. Sweet calves liver seasoned to perfection and lightly floured then pan fried in the bacon fat & butter until golden. A hint of cream added to the pan to increase the decadence as the onions & bacon are added back to the pan. Sounds like heaven to me. For us foodies, these simple Guilty Pleasures are often the cornerstones of great memories and incredible feasts. This Guilty Pleasure may not be for everyone but for us foodies it is a joy and OFFAL pleasure!