Thursday, October 22, 2009

Moroccan Chicken Makes Headlines


On behalf of Indian Harvest Specialtifoods, Inc, the country's premier provider of rice and rice blends, exotic grains, and legumes, Chef Chris Bybee will have his Moroccan Chicken recipe featured in five publications this Fall. These publications include Catersource, The National Culinary Review, Chef Magazine Online, Restaurant Hospitality, and Restaurant Business. With the success of this successful menu item, Sublime Catering is expecting requests to come in from corporations and private parties with earnest.


The Moroccan Chicken recipe is a specialty dish of Sublime Catering for any event calling for local, harvest vegetables with an exotic spice blend. The Moroccan Chicken dish has been a popular dish for wedding clients as well as corporate clients. The success of this recipe has been in large part due to the freshness of the ingredients that are used in making this recipe and the way that it is adaptable to different palates. It can be made to be spicy or mild as well as providing gluten-free, vegan, or vegetarian options by substituting the chicken for other proteins or vegetables.


If you would like more information on the Moroccan Chicken recipe to be featured next month in five publications, please contact Sublime Catering at kristina@sublime-catering.com or visit our website for more information and sample menus atwww.sublime-catering.com.


If you are looking for a catering company to meet your needs for presentation, delicious fresh, local cuisine, and a zero-waste company that you will feel good about, call Sublime Catering today and we will help you with everything from the vision to the final preparations. www.Sublime-Catering.com or email:kristina@Sublime-Catering.com or call 303-834-8403

Monday, October 19, 2009

Farm to Table Thanksgiving


Chef Chris Bybee and Grant Family Farms out of Wellington, Colorado, will be teaming up to demonstrate a Farm to Table Thanksgiving dinner at Whole Foods in Fort Collins, Colorado, with a fresh, fusion twist that Sublime Catering has come to be known for. The presentation will be held on November 12, 2009, at 6:00 pm. Tickets for the event are reasonably priced at $10.00 per person with a large sampling of each menu item as well as recipes and demonstrations of the highlighted menu items.


The menu will highlight an oven roasted Heritage Turkey provided by Grant Family Farms  with cornbread and Colorado apple stuffing. You can include in the menu a classic giblet gravy, Chris' famous roasted Brussels sprouts with garlic and fresh thyme, and a Field green salad with thinly sliced heirloom beets with Haystack Mountain Chevre and Toasted Hazelnuts. Not to worry, Chris will also demonstrate how to pull off the perfect Colorado pumpkin pie for your Thanksgiving guests.


Included in the presentation will be tips about how to make your Thanksgiving dinner as waste-free as possible, too! Sublime Catering's zero-waste company policy will be explained throughout the demonstration so that you can ascertain ways to incorporate the same philosophy in your own kitchen as you see fit. From composting to recycling, Sublime Catering throws as little waste as possible into landfills. In encouraging waste reduction as well as local and organic foods, we strive to sustain our earth through our business practices and education.


For more information or for tickets, you can contact Sari Schauer at Grant Family Farmssari@grantfarms.com or call: 970-568-7654. You can also reserve your place in the class at Whole Foodsdirectly: 970-267-9200.


For more information on Chef Chris Bybee and Sublime Catering, visit our website at: www.Sublime-Catering.com or contact us via email at kristina@Sublime-Catering.com 


Sublime Catering wants to help you make your event special! Call us today to book your event 303-834-8403 or visit our website: www.Sublime-Catering.com or email: info@Sublime-Catering.com