CIA, Hyde Park...20 years later

Friends, I'm celebrating! Twenty years ago today, I walked across the stage at the Culinary Institute of America in Hyde Park, NY shaking hands, accepting diplomas, and stepping out into an uncertain world for a young chef.  Nothing makes you feel old quite like pulling out a graduation picture! There will be no class reunion, but I am feeling a tad sentimental.  Join me for a stroll down memory lane.

I was young and full of excitement, adventure and pure terror. It was decision time. Do I go back to San Francisco where I did my internship and loved? Stay in New York, trying to make it in a city that could easily chew me up and spit me out? Go to Hawaii and be a part of the opening team of Roy’s Maui? 

Where were my friends going? How hard will it be to be a woman in the kitchen? Did I know enough Spanish to know when I was being talked about? My head explodes when I think of the passage of time and all that has happened in and out of the kitchen. There have been a lot of opportunities taken and some missed, and a few squandered. 

The world of food was different in 1994.  The internet was not available to the public! Luckily, we went to the school library with the largest collection of culinary publications.  We sat in little cubicles, watching VHS tapes and taking handwritten notes.  My laptop weighed as much as a PC!  Only a few people had cell phones, and I was not one of them. Our kitchen did not contain such modern devices as induction ovens and anti-griddles! I think of my classmates often and the amazing experiences we shared. I have been in contact with some of them, while others have slipped into obscurity.  I only hope that they have fond memories as I have! 

16 years ago I decided to go it alone with no immediate guidance from a mentor. Wow, was I arrogant to think I was ready! Oh youth! I mustered up all my courage and went for it! In that time I have learned so much from everyone I have come in contact with.  I am grateful to my sous chef of many years, Santos, my front of the house staff that have worked numerous events over the years, my Dad (who is my go to guy when things need to be fixed or built) and my Mom who has tried to retire so many times but I just won’t let her. 

Outside of the kitchen, I have also created a life with my husband of 14 years and our two beautiful girls! My husband is not a cook but has a palate for food that constantly impresses me. My girls? Lets just say that they have taste buds that would put some adults to shame. My 11 year old will eat whatever exotic sushi you put in front of her.  The Sunday mornings that I am home, my 9 year old and I make pancakes from scratch, souring the milk for our buttermilk pancakes. She has now kicked me out of the kitchen to make them herself, while she hums blissfully to herself.

Growing older, I have eased into the comfort of who I am as a cook. I am still very passionate about food; not only the cooking of it, but the toils of picking the perfect vegetable or cut of meat, or how it is going to be presented on a plate or platter. I am always looking for inspiration and seeking inspiring ingredients, but there is no longer that need to reinvent what my “style” is...I have found it.

I love the sounds and smells of the kitchen the dance and rhythm. It can be a hostile environment at times but I have learned how to arm myself. I thrive on the organized chaos, the bity banter that is often inappropriate for the outside world and the marathon work days-weeks-months.

 Is it all worth it? Hell yeah.

Chef Molly creates Edible Art Installation at Jim Kennedy Photography Studio, Costa Mesa

Industry insiders were wowed at the Chef Molly ‘Exposed’ event and Edible Art Installation at the Jim Kennedy Photography Studios in Costa Mesa! Chef Molly Culinary Artistry has been known as an elite caterer in Orange County for over 15 years, impressing clients with her artisanal cuisine and attention to detail, but on this special evening she ventured into performance art with a presentation that provided sensory gratification as well as visual pleasure.  

White Lychee Sangria

 The one-night event was laced with innuendo, from its theme “Chef Molly ‘Exposed’” to a modern day pin-up girl greeting guests with signature cocktails, White Lychee Sangria and Hibiscus Infused Syrup and Vodka as they entered Jim Kennedy’s ultra sexy photography studio. The scene was set replete with boudoir sets, silk covered beds, and white rose petals.  

Guests enjoyed passed hors d’oeuvre including: Boneless Osso Bucco with Risotto and a Poached Quail Egg, Heirloom Tomato Tartlets, Pressed Duck with Okinawan Potatoes and a Raspberry Ginger and Lime Leaf Glaze, Tea Smoked Rock Fish, and a Green Papaya Salad. The crowd, a who’s who list of hospitality industry insiders, was already impressed; but the show was just beginning!

Upon a gleaming stainless steel table, Chef Molly began with the introduction of Gravlax, a Nordic dish consisting of cured salmon.  A skilled teacher, she displayed the steps in the curing process with a side-by-side comparison of the uncured fish and the finished delicacy cured in beets, orange zest, fennel dust and fresh dill.  Working to a soundtrack she personally selected, the Chef worked silently, painting the table with spiced labneh (Lebanese strained yogurt), covering the surface in swirls and arcs with an artist’s flare.  Using a combination of pickled baby sunburst and zucchini squash, fresh radish, candy striped beets and fresh Bunashimeji mushrooms, bulls blood and arugula micro greens, Chef Molly added pops of color and texture to the display.  As she placed the finishing touches, warm triangles of tahini bread, the party goers burst into a rousing round of applause!  

The idea of art as food continued through dessert as guests dined on elegantly displayed Cherry, Chocolate and Almond Biscotti, Forbidden Black Coconut Rice with Grilled Mango, Fig Moscato Chomeur Cake and Chocolate Chip Cookie Sandwiches filled with Fresh Mint Ice Cream!

Here at Chef Molly Culinary Artistry, we would like to extend a HUGE thank you to everyone who helped make this evening possible! 

Jim Kenney Photography Studio, Costa Mesa CA - venue

Classic Party Rentals - rentals

Double Cross Vodka - bar service

Sarah Jass - photography

Jason Jass - DJ & lighting

Carina of Flawless Faces - makeup

Lisa of Vintage Hair Salon - hair

 Chef Molly Culinary Artistry continues to innovate and push the boundaries of how delicious food is viewed. She is a founding member of WIPA (Wedding Industry Professionals Association), former President of ISES-OC (International Special Event Society, Orange County), a regular contributor to Food & Event industry magazines, and a mentor to young chefs! 

www.chefmolly.com

San Diego Vintage

I got a call a few months ago from my dear friend and old roommate from the CIA (The Culinary Institute of America) Lisa Redwine asking me if I would do an event for the San Diego chapter of AIWF. I jumped at the opportunity!

Nothing could excite me more than to create a menu for a group of people who's sole purpose in meeting was to talk about food and wine. My team and I created a small plate menu and some of our mouth watering desserts.

They started off with passed hors d'oeuvres:

• Curry glass noodles w/pan seared duck breast served in to go containers

• Mini baked brie w/mango in philo cups

• Gazpacho shrimp shooter w/fresh avocado

Than on to small plates:

• Grilled, sliced skirt steak & asparagus w/shallots & walnut vinegar

• Tea smoked heirloom tomatoes & eggplant stacks w/roasted cauliflower

• Salmon w/orange sorrel & hazelnut w/baby beets roasted w/cinnamon & balsamic

• Kahlua pork wrapped in banana leaves w/coconut rice & plantains w/a choice of spicy or not banana ketchup

Followed by simply sweet sweets:

• Summer berry galette

• Figs w/Topanga honey & aged balsamic w/cracked black pepper

• Bourbon laced chocolate mousse filled figs dipped in rich chocolate

It was a Sunday afternoon at an amazing home in San Diego with a 180° view of downtown and beyond from the back yard.

I have wanted to use Found Vintage Rentals ever since I first saw their stuff on a blog and this was my opportunity. They had two riddling racks that where a perfect addition to a wine and food event. I also found some really fun props to build up my tables so that I could use it as the back drop to the food.

Brooke Corpus of Simply Sweet Cakery created these darling cookie pops for us. Brooke got my vision spot on with these fun and unique pops.

The pops where a beautiful addition to all of our other desserts, especially first of the season Mission figs with Topanga honey, aged balsamic with fresh cracked black pepper. Oh the simple sweet pleasures.

I do have to say the best part of the evening for me was watching night fall and seeing the lights come up on down town San Diego. We could even see into Mexico. What a Sunday afternoon.

Molly Kruger is the Executive Chef for Chef Molly Culinary Artistry. She invites you to visit http://chefmolly.com/ to see more posts. Chef Molly Culinary Artistry is a full service catering and event production company located in Southern California. Contact us at http://chefmolly.com/ to discuss your next event.

© Molly Kruger

All Rights Reserved Worldwide

Artist Preview Party Festival of Arts Pageant of the Masters Laguna Beach

Wow! Now that the summer season is coming to a close and the kids are back in school I have a little time to sit down and organize my thoughts and review some of the amazing events that we helped create this summer.

The event of all events to start the summer season off with was the Artist Preview Party. Tickets for this party are by invite only. You have to be invited by an exhibiting artist or by the Festival of Arts directly. Every year many of the artists receive bogus e-mails seeking tickets for this event. I will bring you inside this event; no ticket needed; no bogus e-mail. Did I mention that this event is for 3400 guests?

The theme of the Pageant of the Masters this year was "Eat Drink and Be Merry". And as all good artists do our design team took poetic license in creating four tablescapes befitting the theme. I love the way greens and whites look together, they are refreshing and the options for decor are endless. We wanted to make a big splash and the best way was with a lot of big beautiful flower arrangements of apples, grapes, kiwis, lime, baby kale and artichokes in between hydrangeas, orchids, orange blossom, roses and whatever else I could get my hands on at the flower mart. The flowers were set on top of large cylinder vases filled to the top with limes. We used very simple table linens of lime green and black and popped it with white porcelain platters, flowers and of course the food for the most amazing visual impact.

Here are some behind the scene shots of making it all come together:

Chef Molly Culinary Artistry has an amazing team. Bonnie and I are maticulice at writing a time line and developing list after planning list. On a big event like this there is NO way I want to say to my client “oops sorry we are not ready.” I want to say “Why, yes! We CAN start serving 15 minutes early.”

I wish that I had more photos of the event to share with you but as always I get so caught up in the event that I forget to take out my trusty camera to document the evening.

I almost forgot to share the menu with you.

Displays
• Charcuterie (smoke meats, e.g. salumi, sausages, galantines, pâtés, etc.)
• Tri Salad Plate (summer salad w/apples & beets, potato salad & grain salad w/raisons & walnuts)
Hors d'oeuvres
• Braised short ribs w/horseradish mashed potatoes
• Figs & gruyere palmiers
• Black bean, chicken & sour cream in corn cups
• Bacon wrapped apricots w/sage & a whole toasted almond
• Mini brie cups w/mango chutney
• Corn flake crusted chicken breast w/honey mustard sauce
• Coconut rice cakes w/kalua pork
Desserts
• Lemon meringue pies
• Buckeye candies
• Fried bananas, dolce con leche, coconut & sesame
• Mini Pavlov w/berry mousse & passion fruit glaze

A good time was had by all.

Décor Design #1 “Wedding Tablescape for a Catered Springtime Reception”

Beautifully prepared food alone can appeal to the senses of taste, smell, and sight - perhaps even touch, but decorations and ambiance can play a significant part in a successful event.

Ask yourself, “what is your vision?” what is your style?” Our wedding couple said: “We want our catered wedding reception to be in May. We have large families and lots of friends. We want to make everyone happy. We have a generous budget. Our style is a little formal, but not fussy. Our reception will be held on the grounds of a beautiful home”.

This is the design of a Springtime Wedding Reception in Laguna Beach, California. It was held at a private park in a gated community overlooking the Pacific Ocean.

Springtime is about the earth’s renewal. The ambience of the day is about the smell of new grass, spring flowers blooming and a warm breeze in the air.

We started by decorating the hors d’oeuvre table with a “Crudité Garden”, that set the mood for the entire wedding.

Instructions for the Crudité Garden

· The color theme: green and white with a splash of color from flowers.

· Use a 60” square table with crisp white linen.

· Purchase enough flats of wheat grass from your local vegetable or health food store.

· Cut wheat grass to fit the table leaving 8” all around the edge for the plates, silverware and napkins.

· For a nice touch use square white plates, sterling silverware and crisp white folded napkins.

· Buy white paper parasols on line.

· Use pots for decoration, they can be metal, ceramic, clay, etc.

· Some vegetables need brief blanching, e.g. broccoli, cauliflower, string beans, carrots & squashes. Blanch in boiling water for 2 minutes then immediately put into ice water to stop the cooking process. Other veggies like mushrooms, radishes, tomatoes, etc. do not require cooking at all.

· Place the veggies in separate spots in the “garden”. Serve with spinach, water chestnut dip. Use whatever vegetables are in season, be creative.

Instructions for Designing the Reception Area

· For the sit down portion of the event use a combination of round and square tables.

· The food tables and the photo display tables will be square.

· Display the food using the same elements as the “Crudité Garden using 6’ or 8’ table, it depends on how many items you are serving.

· Decorate with umbrellas, flowers, wheat grass, etc.

· Use a 48” square table for desserts.

· Use crisp celadon (spring green) linens on 60” round tables with (8) white wood folding chairs at each table for guests to eat at.

· Put small umbrellas in the center of each table turned upside down and fill with spring flowers.

· Use wild flowers picked from an adjoining hillside. Simplicity is the best approach.

· Use a 48” square table with crisp white linen for a display of pictures of the engaged couple. Insert the pictures into an assortment of frames with crystals, gem colored stones, etc.

· Show a video of the bride and groom’s childhood and courtship on a wall in the family room.

· This will be fun for the guests and make them feel welcome.

· Use no party favors for this concept, but a good choice would be a beautifully decorated single cupcake in individual clear plastic boxes, placed at each table setting.

Bonnie Goldman is the Director of Catering for Chef Molly Culinary Artistry. She invites you to visit http://chefmolly.com/ to see more design and tablescape ideas for your next event. Chef Molly Culinary Artistry is a full service catering and event production company located in Southern California. Contact us at http://chefmolly.com/ to discuss your next event.

© Bonnie Goldman

All Rights Reserved Worldwide