Happy Holidays !

December 2018

Cheat A Little Catering's News & Updates

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HAPPY HOLIDAYS TO ALL

I can hardly believe it’s the holidays already. It feels like just yesterday we were planning the holiday parties and celebrations for 2017. How time flies when you’re having fun! And fun we have had this year. We have enjoyed working with all of our clients making each event a special memory for them.

We are excited to be a part of your holiday celebrations this year. And in case you thought it was too late to plan a holiday party, it’s never too late. We will work with you to plan your special day from menus to venues, but please keep in mind that many preferred dates may be sold out or unavailable. Remember that holiday parties can take place any day of the week, so think outside the calendar box and find a day or time that won’t compete with already planned events.

Need some help? Our experienced team of event planners are available to help you with every detail of your party. Give us a call and we’ll work to make sure you and your guests have something to talk about.

We are honored that so many of you have chosen to work with Cheat A Little Catering to celebrate your holidays and we want to wish each of you the very happiest of holidays and look forward to celebrating with you in the new year.

Brian Morriss

Owner, Cheat A Little Catering

Email Brian

THE SEASON OF GIVING BACK

Cheat A Little Catering built its business on bringing family, friends, and coworkers around the table to enjoy a delicious meal together and celebrate holidays, milestones, and every other occasion you can imagine. We also know that many in the Bay Area struggle to provide food for themselves and their families. Many in the Cheat A Little Family volunteer or share their abundance during the holidays and give back through their time, talent, or financial contributions. We invite everyone to think about ways they can give back within their own communities. Whether it’s taking some canned-goods to a local food bank or volunteering to deliver food through a program like Meals on Wheels, we hope everyone helps their neighbor this holiday season. Here are some local community groups who could use your support:

Second Harvest Food Bank

Peninsula Food Runners

Meals on Wheels of SF

EMPLOYEE HIGHLIGHT: CONRADO QUEVEDO, CHEAT A LITTLE CATERING'S EXECUTIVE CHEF

Cheat A Little Catering is pleased to announce its newest team member. Conrado Quevedo joins us with more than 15 years of experience in restaurants and catering companies. Many of you may have met Conrado at your event as one of our very talented event chefs. I am happy to announce he joins the Cheat A Little Catering family in a full-time capacity. Conrado will be the culinary lead working with the rest of the kitchen team to elevate our menu and food operations.

Conrado joins Cheat A Little from Redwood Catering where he served as the executive chef over the last couple of years. Prior to Redwood Catering he served as the Executive Sous Chef for Embassy Suites in Concord, NC. He has also had the privilege of being chef/owner of Café Q where his restaurant earned the titled “Best New Restaurant” by Lakeside Dining Guide . Conrado attended the California Culinary Academy in San Francisco and learned from several culinary world greats, such as Jeremiah Tower, Wolfgang Puck, and Martin Yan. Conrado also served as an instructor at the Universidad de Especialidades in Guadalajara, Mexico.

Please join me in welcoming Conrado to our full-time team and Cheat A Little family.

Email Conrado

NATIONAL PEAR MONTH

Yes, all those partridges in the pear tree got the memo. December is the month we celebrate the delicious and flavorful pear!

In 2004, The U.S. Department of Agriculture proclaimed December National Pear Month and in the United States, there are ten varieties of pears. Whether they are enjoyed fresh off the tree or as a preserve, pears add significant nutritional benefits to any diet. Pears are rich in important antioxidants, flavonoids, and dietary fiber and pack all of these nutrients in a fat-free, cholesterol-free, 100-calorie package.

Besides being nutritious and delicious, pears make an elegant presentation. Place a variety of pears on your dining table as the centerpiece to a family meal. Include the colorful varietals of pears in an elegant fruit basket. Pears also pair well with wine and cheese or in hearty soups to take advantage of their luxurious texture and forgiving character. Our menu includes a few pear items perfect for your party. Start out with our Pear Tartlets Hors d'oeuvres, roasted pears, whipped bleu & cream cheeses and topped with candied pecans packed in a savory tartlet shell. Then enjoy our popular Spring Mix Pear Salad that includes spring mixed greens, roasted pear, dried cranberries, toasted walnuts, and crumbled feta cheese and mixed with a champagne vinaigrette. Follow this up with Champagne Poached Pears - quince paste & shaved parmesan Reggiano, and then indulge in our variety of pear desserts that include Cranberry-Pear Tart and Spiced Wine Poached Pears.

Pears offer so much with their variety and abundance. During National Pear Month, enjoy all they have to offer and be sure to include our popular pear items on your menu!

For a full list of our menu items, click here .

RECIPE: SPICED RED WINE-POACHED PEARS

In celebration of National Pear Month, Cheat A Little Catering's Lead Chef, Conrado Quevedo shares his special Spiced Red Wine-Poached Pear recipe. These pears are sure to please your palate and impress your guests. A perfect compliment to your holiday meal, these red-wine poached pears are delicious alone or topped with vanilla ice cream.

Ingredients:

2 cups dry red wine (Cabernet or Merlot work perfectly)

¼ cup plus 1 tablespoon sugar

1 orange juiced, (about ½ cup)

One 1 x 3 inch strip of orange zest

1 cinnamon stick

2 cloves

4 firm, ripe pears

Directions:

In a 4- quart saucepan, combine wine, sugar, orange juice, orange zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering peel pears, leaving the stem intact and being careful not to blemish the flesh of the pears. Slice 1/2 -inch off the bottom of the pears to create a flat bottom.

Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hrs. or up to 24 hrs., turning occasionally, if desired. Gently remove pears from liquid and allow them to come to room temperature. Meanwhile, reduce liquid by half over a medium-high flame for 15 minutes (the liquid will become thicker and slightly syrupy). Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

Top with vanilla ice cream (optional).

VENUE HIGHLIGHT: THE CANDY STORE, BURLINGAME, CA

The Candy Store started with two automobile enthusiasts in 1979 with Bob Cole and the late Russell Head. Their vision was to have a safe environment to store their collection, and yet have a clubhouse to share the visual feast and camaraderie with other enthusiasts.

In 1983, The Candy Store organized into a not-for-profit club, and the members and their cars relocated to their current facility. The elegant Spanish style building was designed in 1928 as a Packard Dealership for Earl C. Anthony. The Candy Store is the perfect setting for a cocktail party, luncheon, or sit-down dinner. Your guests will find the setting intriguing and inviting, and your special event will be remembered as original and unique.

Your guests will enjoy the visual feast of the automobiles and paintings, as well as the beautiful building, complete with slate floors, cathedral windows and beamed ceilings in the front showroom, or find quiet and comfort in the library. The Candy Store’s intimate and inviting bar is a great place to soak in the atmosphere.

For more information on The Candy Store click here .