This Spud's For You...

September 2018

Cheat A Little Catering's News & Updates

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It’s September and that can only mean one thing…it’s National Potato Month ! That’s right, we get to celebrate all things potato! Did you know, the first potatoes arrived in the American colonies in 1621 when Nathaniel Butler, the Governor of Bermuda, sent potatoes and other vegetables to the governor of Virginia, Francis Wyatt. They did not become widely grown until 1719, when they were planted in New Hampshire, and later across the country.

And as far as nutrition, according to the National Potato Council, “potatoes have one of the highest overall antioxidant activity among vegetables. Potatoes also contain glutathione, an antioxidant that may help protect against some cancers.”

Here at Cheat A Little Catering, we offer potatoes in many different ways. And let me just say, I like my potatoes any way I can get them! I am half-Irish after all…but if you need some ideas, then consider these popular menu items. start off with our country-style Breakfast Potatoes (mixed with onions and bell peppers) to get your day going in the right direction. Then enjoy our creamy Dill Potato Salad made with red potatoes, hard-boiled eggs, celery, dill pickles, black olives & sweet onions, all mixed with a creamy dill-mayo dressing. Then enjoy a bowl of our Potato Leek soup. This warm and delicious hearty soup made from russet potatoes and fresh leeks is always a crowd pleaser. And finally, top off your potato cravings with our Roasted Jalapeño Pepper Mashed Potatoes. Want a more traditional mashed potato, then try our Mashed Potato Bar, which includes all of your favorite toppings (cheddar cheese, sour cream, bacon, chives and much more). However you like your potatoes, be sure to ask about including them on the menu for your next event. For a full list of our menu items, click here .

Sincerely,

Brian Morriss

Owner, Cheat A Little Catering

Email Brian

Venue Highlight: The Great Highway, San Carlos, CA

Looking for a unique and unforgettable space to host your next event, then drive over to the Great Highway, where more than 25 classic cars await your arrival. The Great Highway – Home of Gary Pollack Classic Cars is the place to bring friends, family, and coworkers for an experience of a lifetime. Whether you're hosting a small family party or a large corporate event, The Great Highway can whisk you back to the 1950s and 60s, with their arcade games, a huge variety of memorabilia, jukeboxes, casino gaming, coin-less pinball machines, neon signs, beautifully restored original gas pumps, signed guitars and album covers, and of course Roz’s Diner! You and your guests will be transported to an era where ponytails and ducktails were the hottest trend and ankle socks and poodle skirts were stylin’!

For more information on this venue, click here .

Cheat A Little Tips for Baking a Better Potato:

Here are some tips for baking potatoes just to your liking:

Preheat oven to 425°F. Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. You can lay them directly on the oven rack or place them on a baking sheet. Cook the potatoes for 45 to 60 minutes, until their skin is crispy, and sticking one with a fork meets no resistance.

Want softer skins? Follow the same directions as for oven-roasted potatoes but wrap the potatoes in foil before cooking. Not only will the skins be softer but the potatoes stay warm in their foil jackets.

Not ready to put your grill away, how about grilled potatoes? Preheat an outdoor grill on a medium-low heat. Prepare a foil square large enough to fold over a potato. Spread butter onto the foil in a large enough area that the potato will be completely covered when rolled up. Sprinkle salt, garlic, pepper, or any of your favorite seasonings evenly over the buttered foil. Roll each potato in the foil; puncture the package (including the potato) with a fork or knife a few times. Grill for 1 hour, or until soft, turning the potato often.

Employee Highlights: Chef Heidi Jourgensen named Cheat A Little Catering’s Executive Chef; Chef Kiah Fuller joins kitchen team as Sous Chef:

Chef Heidi Jourgensen originally joined the kitchen team in the fall of 2017 as a sous chef. It was then that she worked under former Executive Chef, Mike Espy, where Heidi learned to execute Cheat A Little Catering’s menu both in-house and on-site.

Heidi knew from an early age that her heart was set on working in the culinary world. As a child she was eager to lend a hand in the kitchen and by high school her mind and heart were set to pursuing a top chef position. Heidi began her culinary career after following her dreams and attending Le Cordon Bleu College of Culinary Arts in San Francisco. During her culinary education and upon her graduation, Heidi worked for some of the Bay Area’s most exciting places, including Facebook and the Peninsula Golf and Country Club among others. Heidi’s culinary skills led her to work as a sous chef for Gukenheimer Catering as well as a banquet cook for The Ritz-Carlton in Half Moon Bay. Her skills and experience from these positions have allowed her to transition into our executive chef role with ease and comfort.

“My absolute favorite kind of cooking is taking old classics that anyone’s grandma would make and turn them into something more decadent and delicious,” said Heidi. “I would summarize my cooking style by saying that I bring a little taste of home with an upscale twist to each dish.”

Chef Kiah Fuller is originally from San Bernardino, CA. From a young age, Kiah showed a talent for cooking. By age 14 Kiah was certain what she wanted to do for the rest of her life. She wanted to bring people together around her food. Kiah joined Cheat A Little Catering as an on-site event chef in October 2017 and her culinary skills have proven to be a valuable asset to our kitchen team.

Kiah, who holds a BS in Business Administration from Pepperdine University, is also a graduate of the International Culinary School in Campbell, CA. It was here that Kiah refined her culinary skills and became a culinary professional. Kiah was privileged to have served under chef Peter Armellino of the multi-Michelin starred Plumed Horse where she became a pastry line cook.

Today, Kiah joins the Cheat A Little Catering kitchen staff as a sous chef responsible for executing food for our events. Her pastry experience will allow us to offer new items like wedding cakes and other fine desserts.

Please join me in welcoming Heidi and Kiah to their new positions. We are pleased they have joined the team to create even more memorable events for our clients.

Let’s Get Social!!

Have you checked out Cheat A Little Catering’s social media pages? You can easily find us on Facebook, Yelp, Instagram, Twitter and LinkedIn. We invite you to post, like, share or tell us what you think. We’re all ears here and look forward to seeing you on one of our sites. For quick links, click the icons at the bottoms of this email.