April 2018
Cheat A Little Catering's News & Updates
Spring has Sprung!
Robin Williams once said, “Spring is nature's way of saying, 'Let's party!'” And I say, Let’s!

We love everything there is about a party. And April is also National Decorating Month (as if we needed any more reason to celebrate)! From appetizers to décor, we are here to ensure that every event is a memorable one. At Cheat A Little Catering, we offer more than just food service. We work closely with our clients to ensure that every detail of their event is handled by a team of experts. So, whether you’re planning your student’s Spring Fling or an intimate family gathering, we offer you whatever event assistance you may need. We can help decorate, as well as craft a unique menu just for you. Let us know how we may help.

I hope your special events are filled with fun and excitement this year, and in the words of Robin Williams, “Let’s Party!”
 
Sincerely,
 
Brian Morriss
Owner, Cheat A Little Catering
 
Prom Packages Available
It’s prom season and many students are beginning to think about their once-in-a-lifetime experience. They’ll be planning promposals, shopping for the right dress, lining up the limo, and let’s not forget about the corsages and floral bouquets! Cheat A Little Catering can help your school plan the perfect prom…from venues, to décor, to creating the perfect menu. Let us know if your school needs to “Cheat A Little” on all the prom planning details!


Let There Be Light!
Since April is National Decorating Month, we thought you would be interested in knowing that there are some event lighting and décor trends to look forward to this coming year. "There’s a return to the industrial metal look – so elements like tin and iron, with strong contemporary patterns and textures, and venues that shift the focus from the surroundings to the experience are super-hot," according to Kevin Dennis, chapter president for Silicon Valley NACE (National Association of Catering & Events). He also shares that, "metallic finishes like rose gold, gunmetal and copper add a sparkle to décor in 2018. And when it comes to professional lighting installations they have gone from a nice-to-have, to a 'must-have' for many events." 
A Peach Cobbler Recipe to Cobble Together!
April 13 th is National Peach Cobbler Day, so our team would like to share an easy-to-make peach cobbler recipe for you to make and honor the special day! Did you know, in 2007, the world’s largest peach cobbler was made at the Georgia Peach Festival. It consisted of: 90 lbs of butter, 150 lbs of sugar, 150 lbs of flour, 32 gallons of milk, and 75 gallons of peaches! Now that’s a lot of Georgia Peaches! 

BATTER:
  • 1/2 cup melted butter
  • 1 cup flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup room temperature milk
  • 1 room temperature egg

FILLING:
  • 1 (28 ounce) cans sliced peaches, drained
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

DIRECTIONS:
  1. Melt butter in a 9 x 13 inch pan.
  2. Mix together flour, sugar, baking powder & salt.
  3. Stir in milk & egg.
  4. Pour evenly over melted butter.
  5. Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
  6. Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
  7. Serve warm with your favorite ice cream or whipped topping.
Employee Spotlight:  Mike Espy, Cheat A Little Catering's Executive Chef
Originally from Los Angeles, California, Michael moved to San Francisco in 1997, where he attended the California Culinary Academy from 1999 to 2000. His early culinary influences included several innovators as: Joyce Goldstein of Square One, San Francisco, CA; Paul Johnson, Owner of Monterey Fish Market in Berkeley, CA and a pioneer of the sustainable fishing movement; as well as Jeremiah Tower of Chez Panisse, Berkeley, CA and Stars, San Francisco, CA. Additionally, Michael found classic Bay Area mainstays (such as Hayes Street Grill and Slow Club, in San Francisco, CA; and Bay Wolf, in Piedmont, CA) helped shaped his culinary style. 

With a global culinary education and working in top Bay Area kitchens, Michael’s philosophy and approach is to utilize fresh, local and seasonal products all the while maintaining the integrity of the food. Michael has served as Executive Chef for Cheat A Little Catering for more than three years and continues to bring passion and creativity to each event.

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