GINGER-MINT LEMONADE

Dine With 9 Catering’s ginger-mint lemonade recipe is one of signature menu items.  Clients love it as an add-on for lunch and for cocktail parties where we spike it with either rum or vodka. It’s so refreshing and wholesome, you’ll want to bottle it up and take it home. Our chefs prepare this recipe fresh the day before an event, so the flavor is intense. We thought about bottling it up for sale, but we would hate to add preservative to maintain that delicious flavor.   So, we decided to share the recipe with our clients so they can make it at home.  You can store this beverage in the refrigerator and enjoy that delicious flavor for up to 10-days.  Yeah, we tested it.  The flavor was still fresh even after the 10th day, but it was so good we drank it all on day 11.

INGREDIENTS:

• 1 ¼ gallon distilled water
• ½ ounce Fresh Ginger root (remove outer skin)
• 1 ounce Fresh mint leaves
• 10 large Fresh Lemons (cut in half)
• 2 ½ cups Organic Sugar

DIRECTIONS:

1. Add distilled water to a large pot and boil on medium heat.
2. Add ginger root, mint leaves and lemons to the water. Allow it to boil for 45 minutes.
3. Allow liquids to cool, and strain through a colander. Be sure to squeeze excess juices from the lemons and the ginger.
4. Add organic sugar to liquids and stir.
5. Refrigerate beverage overnight or at least 2-hour, then serve chilled.

M.I.L. Note:

• Add rum or vodka to this beverage for make a delicious summer cocktail. Garnish with a fresh sprig of mint.

WHAT IS CRAFT SERVICES?

In film, television and commercial production, craft services  refers to the person who provides snack food and beverages to the rest of the production crew.   Often referred to as “crafty,” this crew member provides buffet style snacks and drinks. The crafts in film refers to departments such as camera, sound, electricians, grips, art director, set decorator, hair and make-up, background.

Crew positions evolved with technology and became more specialized.  “Crafts” can no longer cross over.   For example, electricians doing “grip work” by moving a stand is no longer okay.  It became necessary to hire an “all-around” laborer.  This position can help any department and perform menial tasks such as digging holes or sweeping the floors. These laborers can receive an upgrade in salary. They can be put on the “cable rate” for helping to guide sound or lighting cables for a shot.

There is a difference between craft service and catering. Craft service is the food that is always available to the crew WHILE they are working.  Craft service can range from a single table of donuts and coffee to elaborate snack buffets with tray passed appetizers. Catering handles the true meals like lunch.

Catering is a sit-down hot meal that lasts either 30 minutes or an hour, and is offered to the crew every six-hours throughout the work day.

Occasionally there are two craft service stations.  One for cast and crew and another for non-union background actors. The food provided can vary widely, due to fluctuating budgets for example: pilots, low budget, often offering very limited food, while big budget productions often offer generous food and drinks.

Craft service is a crew position and craft service people are sometimes represented by the union, the (IATSE).  Dine With 9 Catering offers craft service along with catering services for TV & film productions.

WHY CHOOSE A CATERER WHO SPECIALIZES IN TV & FILM INDUSTRY

Caterers who specialize in TV and film production catering are different from other caterers.  Events that call large amounts of food such as wedding and bar mitzvahs require catering services.  These events require  food and beverages for a set number of guests on a specific date, at a specific location, and at a specific time. Customers typically order these services in advance.  Any last minute changes from the customer may incur change fees from the caterer.

Caterers who specialize in TV and film production catering allow for last minute booking and last minute changes.  This industry’s catering needs have more moving parts, work on tighter  timelines and even tighter budgets. In most cases, production caterers will offer these customers a “menu of the day” at a special price. The menu of the day will likely include options for pescararians, carnivores, vegetarians, vegans and those with food allergies like celiac disease.  Production caterers usually provide breakfast, lunch and dinner for multiple days to the same group. Production catering is typically setup buffet style or served off the catering truck.

The most important functions of a production caterer are:

1: Provide a large menu selection

2: Serve food ON-TIME

3: Serve food  at the proper temperature

While this seems simple, it can be difficult for typical restaurant or party caterers.   Serving meals late can ruin a production.  Productions are financially penalized by the crew for late meal service.  Crew members complain if the food isn’t quality.  This affects morale and productivity on the production set.  Experienced producers know the benefits of a well-fed crew.   A successful production requires a caterer who specializes in the TV & film industry.   Dine With 9 Catering offers production catering service throughout Ventura, Los Angeles & Orange county.  Find other companies on LA411.com.

Stay Warm With Winter Squash

When the air becomes crisp and shades of autumn color the leaves of every tree, it’s time for the delicacy of winter squashes. Experience a variety of rich flavors nestled inside a tough outer skin that requires a sharp chef’s knife to penetrate. Some people use winter squashes as décor on their table-scapes, not realizing their guests would appreciate them more served on their plates.

The flavors will take center stage at any meal service. Winter squash is loaded with healthy antioxidants. It’s an excellent source of immune-supportive vitamin A, vitamin C and B6, beta-carotene, along with dietary fiber and omega 3 fatty acids. That’s right, these gourds full of goodness are a SUPERFOOD! They taste great and they’re good for you.

Try them in a salad, a soup, as appetizers, side dish or as an entree today. The flavors are so unique that you really don’t need anything more than a dash of salt, cracked black pepper and a drizzle of olive oil. Let the squash speak! Below are a few of the winter squash varieties you might find at your local farmer’s market.

• Acorn Squash
• Butternut Squash
• Hubbard Squash
• Blue Hokkaido Pumpkin
• Cheese Pumpkins
• Delicata Squash
• Kabocha Squash
• Red Kabocha Squash
• Rouge Vid d’Etampes Pumpkins
• Red Kuri Squash
• Spaghetti Squash
• Sugar Pie Pumpkins
• Sweet Dumpling Squash
• Turban Squash
• White Pumpkins
• Carnival Squash

Coconut Curry Kabocha Squash

INGREDIENTS:

• 2 tablespoons coconut oil
• 1 medium Maui onion, medium dice
• 1 1/2 teaspoons sea salt, plus more for seasoning
• 2 medium red bell peppers, seeds and ribs removed and cut into 1/4-inch strips
• 4 medium garlic cloves, finely chopped
• 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
• 3 tablespoons Thai red curry paste
• 2 (13- to 14-ounce) can coconut milk
• 1/2 cup water
• 1 tablespoon fish sauce
• 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
• 4 cups fresh baby spinach
• 2 teaspoons freshly squeezed lime juice
• 1/4 cup coarsely chopped fresh cilantro
• 1/8 cup chopped cashew for garnish (optional)
• Steamed brown basmati rice or quinoa, for serving

DIRECTIONS:

1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
2. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, fish sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
3. Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes.
4. Add baby spinach to mixture. Remove the pan from the heat and stir in the lime juice.
5. Sprinkle with the cilantro and cashews, serve immediately over steamed rice.