By Coast 2 Coast Catering
Since 1997, executive chefs and proprietors Gerard & Hector have been arranging all the details necessary to cater your most unforgettable events. Their Heirloom recipes feature the finest, freshest local ingredients and will impress your guests with the most memorable of foods. Whether planning an intimate dinner, wedding or a large scale event, their sample menus are a great place to start or they can assist you in customizing a menu
specifically to your taste.
Shrimp & Corn Salsa
Tastes of the Caribbean
Sure to be a hit at any party, this salsa is great on its own, but it’s even better when teamed up with homemade tortilla chips. Put a dollop on top of grilled salmon or swordfish, or on your favorite cheese omelet. Serve it as a side salad with crisp romaine lettuce, don’t forget to add a wedge of lime…delisimo!
12 oz. Can of Whole Kernel Corn, Drained
1 lb. Salad Sized Shrimp (cooked, peeled, deveined, and tail off)
1 cup of Ketchup
1 tsp. of Worcestershire
½ tsp. Kosher Salt
¼ tsp. Pepper
¼ cup of Chopped Cilantro
½ Medium Red Onion Diced
1 Jalapeno Seeded & Minced
1 Avocado Diced
Juice of 1 Lime
Mix all ingredients in mixing bowl except for avocado. Adjust seasoning per your taste, then add avocado. Serve immediately.
PHOTO: Sean Buckley
Always a Classic Your Guests Will Love
Easy, healthy and stylish, the Gerard salad can be served as a first course, a main course (with grilled chicken, tri-tip, or salmon), or try it as a final course served with a glass of wine aside a cheese and fruit plate. The “star” to this salad, however is the dressing! Use it on fruit, as a glaze on fish, or just as it is…salad dressing! Made fresh in seasonal batches, you can purchase a bottle of Gerard Salad Dressing at Madeline’s Cafe and Bakery. Order yours today!
1 Medium Bag of Wild Greens
½ Cup of Sun dried Cranberries
1/3 Cup of Dried Currants
½ of One Medium Red Onion, Sliced Paper Thin
1 Granny Smith Apple , Cored & Sliced into Paper Thin Segments
½ Cup of Gorgonzola or Any Quality Bleu Cheese
1 8 oz. Container of Candied Walnuts from Madeline’s Café & Bakery
1 16 oz. Bottle of Gerard’s Sweet Balsamic Vinaigrette from Madeline’s Café & Bakery
1. Chill 4 Salad Plates & Salad Forks.
2. Place a handful of wild greens in center of each salad plate.
3. Sprinkle cranberries, currants, and candied walnuts on each salad.
4. Arrange red onions on top of salad.
5. Take apple slices and arrange as a fan in center of salad.
6. Finish with crumbled Gorgonzola and drizzle with Gerard Dressing.
PHOTO: Walter Kirk III, Windward Photography Studio
Tomato Basil Terrine
A Bounty of Flavors
The terrine is down-home and easy to make, yet sophisticated. Perfect as a starter, serve it with a sliced baguette or your favorite crackers. Add imported olives as a garnish. You can layer the pesto and sun dried tomatoes however you like, as long as the herbed cream cheese (goat cheese can be substituted or combined with the cream cheese) is between the two. Terrine’s can be used to garnish soups, stuffed into a chicken breast or an omelet.
16 oz. Softened Cream Cheese
1 tbsp. Italian Herb Mix
Pinch of Kosher Salt and Cracked Black Pepper
½ Cup of Basil Pesto
½ Cup of Pureed Sun dried Tomatoes
1 Small Bag of Wild Greens
2-3 Fresh Basil Leaves
1. Whip cream cheese, Italian herb mix, and salt & pepper together until smooth.
2. Line a small soup bowl with a generous amount of plastic wrap, making sure to press into all corners and leaving enough wrap to later cover your mold.
3. Using a piping bag (or Ziploc with corner cut out) take about 5 oz. of your cream cheese mixture and squeeze evenly in bowl. Smooth out mixture until it is about ¼” thick.
4. Next, scoop your ½ cup of basil pesto on top of the cream cheese mixture and spread evenly.
5. Repeat step 3 on top of pesto layer. Ensure that no pesto is showing through.
6. Next, scoop your ½ cup of pureed sun dried tomatoes on top of the second cream cheese layer and spread evenly.
7. Repeat step 3 on top of sun dried tomato layer. Ensure that no sun dried tomato is showing through.
8. Using the excess plastic wrap, cover the last layer of cream cheese completely.
9. Chill for 1 hour or more.
10. To platter, line a plate or serving tray with wild greens. Unwrap the plastic to the rim of the bowl & flip over onto your plate or tray and gently remove your bowl first, then remove the plastic wrap. Lastly, arrange fresh basil leaves on top and serve with quality crackers or sliced baguette.
PHOTO: Tressness Photography
Cranberry Limeade Punch
Sparkling and Refreshing
Originally created for fall events, this punch is fabulous all year. Refreshing on hot summer afternoons, yet festive and welcoming on cool fall evenings. Garnish with fresh cranberries, raspberries, limes or oranges according to your theme or the season. Add your favorite vodka to make a truly delicious adult beverage!
2 8 oz. Can of Frozen Limeade
2 Gallons of Cran-Raspberry Juice
1 Liter of Ginger ale or Sprite
1 Bag of Oranges
Mix ingredients together in large container or glass urn. Serve over ice with an orange wedge for garnish. Add your favorite vodka for a kick!
PHOTO: Sean Buckley AC
Coast 2 Coast Catering is Chefs Gerard Monte and Hector Rosano.
Sean Buckley, Events Coordinator.
Contact them at 770. 870. 9892 or visit www.coast2coastcatering.com