Instead of boring you with the usual “about me” details you would expect to read in my first blog posting,
I have decided to share with you “what I am about” as the Executive Chef and owner of The Down Town Club and Union Gourmet Catering. If you are really interested in the “bio” stuff, you can find it here as well in the ABOUT section. While that information may be important, I would rather you get to know me a little more personally, and I want you to get a sense of what you can expect from The Down Town Club and Union Gourmet Catering.

I AM ABOUT:
Value: I firmly believe that the menus and wedding packages I have developed are a tremendous value for the dollar. I have included everything into one price. The only thing not included is your entertainment and floral arrangements. Yes, taxes and gratuities are included as well. I have spoken to many brides, grooms and their families over the years and I have planned and executed many events. Everyone has their vision of what kind of reception they want, some folks want a cocktail party atmosphere (usually the bride & groom) some folks want an elegant sit down dinner (usually moms & dads) and others want a little of both. To keep everyone happy, my packages are developed to give everyone the best of both worlds. Look, I am the Chef, and the Chef knows best. Most people who attend weddings remember the cocktail hour and the dessert. First and last impressions, everything in the middle seems to get a little fuzzy as the night goes on. My packages give you a great cocktail reception that includes your choice of several stations as well as placed and passed hors d’ oeuvres, a three course sit down dinner (mom & dad are happy!), and the lasting impression-our Viennese dessert room. Oh yes, and a full open bar with platinum brands liquor (Grey Goose! Yum). I am actually a Stoli guy, up very dry with olives, please. You will have a great party, I promise. By the way I am Italian, that should tell you something-we will have plenty of food. Now that’s a value.

I AM ABOUT:
Responsibility and Sustainability: As a Chef, I am committed to sourcing, purchasing and serving wholesome and sustainable foods. I know all of my purveyors personally and I know where all of my food comes from. I work hard to support local businesses and farmers whenever possible. I only work with vendors who share my same vision. Fresh, local and sustainable foods are good for all of us. I am currently working on a “green program” for the business, but I will save that for another posting.

I AM ABOUT:
Accountability: I have been cooking professionally for thirty something years; half of those years have been here at The Down Town Club. You can rest assured that when you book an event with us, the Chef will be here. I try to meet all of our clients, especially wedding families. The wedding process can be a year long relationship and it is important to me that the families feel that they are in good hands, and that the Chef is personally involved at all stages of the planning. I am always available to answer questions, talk about menus and offer my advice and experience to insure that you are comfortable and confident that your event will be awesome.

I AM ABOUT:
The Food: I am very proud of our reputation for great food! My culinary staff has been cooking together for many years, and they are the key to our great reputation for consistently excellent food. We cook from scratch in my kitchen. Soups, sauces, dressings… everything we serve is prepared with the highest level of skill and love. As you would imagine, food is a passion for my staff. We are highly skilled culinarians and it shows in the taste, quality and presentation of all the food we prepare every time we fire up the stoves. My entire staff shares my belief that every wedding celebrated at The Down Town Club is the most important day in a family’s life. We take that very seriously and are honored to be a part of it. If you are booked with us, or considering booking with us you can be confident that we will take great care and pride in making your event a memorable occasion.

RECIPE ROW

Brides often ask me for some simple recipes that they can cook for their new husbands, so I have decided to start a recipe file for you to enjoy. I am sharing with you a very simple but elegant chicken recipe. I love mushrooms, especially Cremini mushrooms. They have a mild earthy flavor, yet their texture is firm. They are a nice change from the usual white mushrooms. I know you will enjoy this recipe.

Pan Seared Chicken Cutlets with Sherry Mushroom Sauté
Ingredients:

2 Packages Thin Sliced Chicken Cutlets (Perdue)
2 Cups All Purpose Flour
Salt and Pepper
1/2 Cup vegetable oil
2-4 Ounce Packages Sliced Cremini Mushrooms (available in most grocery stores as baby portabella mushrooms)
4 Blades of Garlic- Minced
1 Small Can of Chicken Broth (low sodium)
1/2 Cup of Sherry or Marsala Wine (Cooking Sherry and Cooking Marsala is available in most grocery stores)

Preparation Method:

1. Place the flour in a shallow baking dish and season with salt and pepper
2. Pre heat a non stick sauté pan over medium heat
3. Dredge the chicken cutlets in the flour and shake off the excess
4. When the sauté pan is heated, add the vegetable oil.
    The oil should be enough to coat the bottom of the pan.
    If you feel you need a little more then add it.
5. Place the chicken cutlet in the sauté pan. Do not over crowd the pan; start with four cutlets per batch.
6. Allow the cutlets to cook approximately 2 to 3 minutes per side.
7. Repeat steps 5 & 6 until all of the chicken has been browned.
    Hold the chicken cutlets on a platter lined with paper towels.
8. When the chicken is done, add the garlic to the sauté pan and allow to brown lightly.
9. Add the mushrooms (at this point you may need a little more oil) and sauté approximately 2 minutes.
10. Add the wine, and cook for one minute.
11. Add the chicken broth and lower the heat and simmer for approximately 3 to 4 minutes.
12. Add the chicken cutlets back into the sauté pan with the mushrooms and simmer for about 5 minutes.
13. Transfer the cutlets to a serving platter and spoon the mushrooms and pan sauce over the chicken and
      serve.

* This dish is great when accompanied by wild rice or pasta!