• The ICA Culinary Council• Chefs’ Recipes

• Where to Eat in Atlanta• How to Register for AOCF

A LOOK INSIDE:

MONDAY – WEDNESDAY

The Art of Catering Food • August 4-6, 2014 aocf@catersource.com • www.catersource.com

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Catersource magazine and the InternationalCaterers Association have come together tocreate a one-of-a-kind culinary learningexperience for professional caterers. Now inour third year, the Art of Catering Food 2014promises to be another exciting, information-packed, valuable professional experience.

Catersource magazine has a 25-year historyof delivering education, news and productsthat help caterers work smarter and moreefficiently. Pair that with the ICA’s trend-setting membership and experiencedCulinary Council and the result is aconference 100% focused on food ideas,techniques, demonstrations and tastings.

Karen O’ConnorExecutive Chef

Daniel et Daniel, Ontario, Canada

The ICA Culinary CouncilCulinary Council President

Karen O’ConnorDaniel et Daniel

Ontario, Canada

Immediate Past PresidentKen Barrett

Broadway GourmetBoston, MA

President ElectAdam Gooch

Purple Onion CateringVienna, VA

Jennifer PernaBlue Plate, Chicago, IL

Paul LarsonBlue Plate, Chicago, IL

Robin SeldenMarcia Selden Catering, Stamford, CT

Rachanee Keovorabouth Thomas Caterers of Distinction

Indianapolis, IN

Tom DunneCommon Plea Catering

Pittsburgh, PA

Greg ShapiroTastebuds Custom Catering

Naples, FL

Eric WolffTEP CateringAtlanta, GA

Abigail CraigCastle Event Catering

Richland, WA

Keith LordThe Wild Thyme Company Catering & Event Planning

San Diego, CA

BEHIND THE SCENESwith Karen O’ConnorPresident, ICA Culinary Council

What is the importance of the ICA Culinary Council (ICACC)? I think the culinary council is important because it givescatering chefs from around the world a place to cometogether and share their knowledge and struggles. It givesus a platform to teach and inspire each other throughclasses, webinars and the ICA roundtable on Facebook.Through the council you are able to meet chefs whobecome lifelong friends and who are only a phone callaway to help in any way they can, even to the extent ofcoming to work an event with you. I recently had to comeup with a menu featuring North Carolina BBQ and I wasable to call an ICA member who helped me put the menutogether immediately.

What have you taken away from being a part of it? I have learned so much from the chefs I have met in thecouncil. I have been exposed to different cuisines andstyles of cooking that have helped me grow as a chef.Being exposed to so many talented chefs encourages meto step up my game and keeps me from becomingcomplacent because I want to match their excellence.

How do you feel you’ve contributed to the ICACC?My boss likes to say that we have made every mistake...twice. So I hope by sharing what I have learned over theyears it will make the road easier for someone else.

What is the significance the the ICA Culinary Councilcontributing to AOCF?The Culinary Council helps to produce the event so thatmeans that we are the hands-on labor. On-site we helpwith procuring the food, setting up the kitchen andactually producing the 10,000 samples that are served aswell as the lunch+learns.

What role does ICACC play in the planning andpresentation of AOCF?Once a conference is over, the planning for the next onestarts almost immediately with an assessment of whatworked well what didn’t. Then the Culinary Councilhas a brainstorming session via conference call to giveLinda West (education director for Catersource) our bestideas on topics that we think would make great classes

President elect ofthe ICA CulinaryCouncil, ChefAdam will sharehis behind-the-scenes perspective

on AOCF and the ICA Culinary Councilin the upcoming July/August issue ofCatersource magazine.

Adam GoochExecutive ChefPurple OnionCatering Company,Vienna, VA

The Art of Catering Food • August 4-6, 2014 aocf@catersource.com • www.catersource.com

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AOCF PRESENTERS

Larrian Gillespie MD, Culinary ScienceInvestigationsLos Angeles, CA

Paul LarsonExecutive ChefBlue PlateChicago, IL

Victoria Griffith, CP-FSGriffith Safety GroupWashington, DC

Catherine VuMarketing ManagerCambroHuntington Beach, CA

Ashley Santo DomingoExecutive Chef24 carrotsIrvine, CA

Bill PannhoffForum ModeratorConsultant, CatersourceConsulting UnitSpring Lake, NC

Matthew WeingartenNational Board DirectorChef’s Collaborative andChef/Author/CulinaryDirectorSetting by SodexoNew York, NY

Michael Robbins, CMCResearch Chefs Association Atlanta, GA

Jamie Keating, CECChef/CEOJK Culinary INCLaGrange, GA

Todd AnnisExecutive ChefBold American EventsAtlanta, GA

Karen O’ConnorExecutive ChefDaniel et DanielToronto, Ontario, Canada

Joanne PurnellChef de CuisineGood Gracious! EventsLos Angeles, CA

Tyler StoneChef Tyler StoneSacramento, CA

Lon LaneOwnerLon Lane’s Inspired OccasionsKansas City, MO

Greg ShapiroChef/OwnerTastebuds Custom CateringNaples, FL

Stewart LaneCatering R&D ChefLon Lane’s Inspired Occasions Kansas City, MO

Adam GoochExecutive ChefPurple Onion Catering Company Vienna, VA

Kevin GillespieChef/Owner GunshowAtlanta, GA

Tim LundyExecutive Chef/OwnerRosewood MarketHighlands, NC

Vagn NielsenCorporate Executive ChefProof of the PuddingAtlanta, GA

Rachanee KeovorabouthExecutive ChefThomas Caterers of DistinctionIndianapolis, IN

Ken BarrettExecutive DirectorBroadway GourmetBoston, MA

and the speakers who would be best to teachthem. From that Linda starts putting togethera program.

What has the planning process been like? The whole process is amazing. You are workingwith top caterers from all over planning yourdream program. The creativity shown byeveryone is so inspiring. Having done this acouple times now, it still amazes me how AOCFgrows from a few small ideas, into a multi-dayculinary learning experience.

What will your role be the days leading up toand during the conference? Starting on Friday, we will be organizingsupplies and the kitchen for the chef speakersas well as for the Lunch+Learns and the roundrobins. We will be assisting where needed inthe production of the samples and the lunchesfor each day. We will also be expediting thesamples to be served to the audience with thecorresponding chef. Lots of work, but somuch fun!

What do you think attendees will take away fromthe AOCF experience? The lineup looks phenomenal and I think thereis a lot to be learned. I am very excited thatthere is going to be some kitchen managementand food safety classes taught this year becausewhile food is the passion that drives us, it isreally important to pay attention to other detailsas well and it is easy to let them slip.

I cannot say enough about how great theexperience of being involved in the CulinaryCouncil has been for me. Every time I attenda conference, I learn something I can takeback to my own business. Far and away thegreatest advantage to being involved in theICACC and AOCF is the people I have metwho continue to be an inspiration and supportto me in my career.

Experience in-depth presentations and insights from some of the top chefs and culinaryprofessionals in the industry. Get ready to learn (and taste) their secrets to creating delicious andinspiring culinary creations at the conference!

Follow the Art of Catering Food hashtag for instant culinary inspiration, photo galleriesand breaking AOCF news. Share your own culinary inspiration before and during theconference for a chance to win prizes!

#AOCF2O14

The Art of Catering Food • August 4-6, 2014 aocf@catersource.com • www.catersource.com

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1 rack baby back ribs1 qt five spice hoisin sauce3 qt applewood smoking chips

FOR THE RIBS (DRY RUB)2 tbsp. five spice powder½ cup brown sugar1 oz salt1 oz garlic granulated 1 oz onion granulated

FIVE SPICE HOISIN BBQ SAUCE2 oz five spice powder1-1/2 qt ketchup1 qt hoisin sauce2 oz ginger minced 1 oz garlic minced 2 Tbsp fresh coarse ground pepper2 oz gochujang chili paste1 cup brown sugar

Five Spice Hoisin Glazed BBQ Ribs

Coat the ribs with the dry rub mixture, wrap in foil and refrigerate overnight.Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set theribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes aredirectly over the ribs; cook for 2 hours. Take 3 qts of wood chips and add to the hot side of thegrill and smoke the ribs for the last hour of cooking or until the meat pulls back from thebones. Brush BBQ sauce onto the meat and cook over direct heat until glazed. Cut the racksinto ribs and sprinkle with sliced scallions and sesame seeds (optional).

AOCF2014 Presenter: Smokin’ Hot TablesideSeason 9 Top Chef contestant Ashley Santo Domingo takes the AOCF stage to bringthe best outdoor real smoke flavored foods from the backyard into the dining room.Sharing a unique concept of tableside smoking, she will teach everything from prepto pack-out to execution of this station concept. Learn about the types of smoking,the flavors of wood chips and the aromas to use, as well as the costs and benefits oftableside smoking. This is the perfect class for chefs seeking four-alarm sizzle with asmoky taste and a new fun concept for your next event.

Ashley Santo DomingoExecutive Chef 24 carrots Catering & Events, Irvine, CA

THE AOCF PROGRAMDeveloped with the ICA Culinary Council, thisdelicious educational program will inspire yourmenus, teach chefs and kitchen staff new techniques,create new trends and improve your kitchen overall.

Plus, almost all sessions will let you sample high-quality recipes so you get a taste of these menu itemsfor high-volume and culinary-focused kitchens.

MONDAY, August 4Blending the Science and the Art of Flavor.Techniques For Mind-Blowing Food Pairings

The Master of the Appetizer

Are You Transporting Food Into the Danger Zone?

Smokin’ Hot Tableside

Sweet Meet Savory, Savory Meet Sweet

Facility Tours (see description at right >)

TUESDAY, August 5Nitty Gritty Down and Dirty Details. FoodCosting and Inventory Control Systems

Wild, Seasonal, From the Sea and From the Farm

Looking Into the Culinary Crystal Ball

Red or Yellow. Using Watermelon for Apps and First Courses

Scallops. The Other Shellfish

What the Chef Wants Now – What the Sales TeamWants Now

Lunch+Learn: Buffet Lunch

It’s a Small World After All. Ethnic Influenced Breakfast Menus

Two Sides of the Same Fish

Shades of Green

Charcuterie. A Top Trend for Appetizers

Tools of the Trade. The Art of Knife Sharpening

A la cARTe: An Exclusive Showing*

WEDNESDAY, August 6Lunch+Learn: Food Trend Round Robin

Dessert Circus for Catering

On Stage. Lights, Camera and You

Crafted Menus For Craft Beer

Closing Session & Cocktail Hour

Download a brochure atwww.catersource.com for complete classdescriptions, event details and more.

Monday Afternoon Facility ToursIncluded with your registration! Get an up-close look at how successful caterers stayon top, organize their operations and run acompletely inspired business. Enjoy the hospitalityof three caterers with samples of food, beveragesand behind-the-scenes secrets at each location.

A Legendary EventHeadquartered in a 55,000 sq ft. facility, completewith five loading docks, several conference rooms,a floral studio, design workshop, paint facility andclient presentation rooms, the team at A LegendaryEvent will show you how your catering businesscan incorporate design services into your offeringsfor a well-rounded service approach.

Bold American EventsBold American Events is housed in King Plow ArtsCenter, an antiquated plow factory that has beentransformed into an arts community and center forcommercial, performing and visual arts. Whatstarted as a kitchen to support a $4-millionoperation now averages $7-million annually. Youwill see all the nooks, crannies, additions andcreative solutions necessitated by this growth.

Proof of the PuddingFrom all-american to international cuisine,CulinAero by Proof of the Pudding produces fine-quality concessions and unforgettable culinarymenus out of their 9,800 sq ft. Culinary ArtsCenter. On this tour, you will take a look atGeorgia’s largest ballroom, the state-of-the-artCulinary Arts Center and the extensive exhibithalls housed by this beautiful facility.

A la cARTe: An Exclusive ShowingA la cARTe: An Exclusive Showing will give you anew perspective on buffets. Bring a sense of humorand ponder the possibilities. Sharing a certain je nesais quoi with an artistic slant, this uniquecollection of food stations goes from art-in-the-park to a museum setting. It's interactive, engagingand oh, so Wickedly Delicious!

*This is an optional event that is part of the Art ofCatering Food. Ticket purchase is required to participate.

Tony Conway, Owner, A Legendary Event recommends:

Aria 490 East Paces Ferry Rd. NE(404) 233-7673www.aria-atl.com“Quaint but exquisite.”

Bachanalia 1198 Howell Mill Rd. NW(404) 365-0410www.starprovisions.com/bacchanalia.php“Pricey but very worth it: love the wine pairing menu!”

Ste Cecilia3455 Peachtree Rd. NE(404) 554-9995stceciliaatl.com“Atlanta’s hottest new restaurant!”

Kendall Collier, Owner, A Divine Event recommends:

Local Three 3290 Northside Parkway, Suite 120 www.localthree.com“For contemporary southern cuisine.”

Bocado 887 Howell Mill Rd.www.bocadoatlanta.com“For the burger.”

South City Kitchen 1144 Crescent Avenuemidtown.southcitykitchen.com“For the fried chicken.”

The Art of Catering Food • August 4-6, 2014 aocf@catersource.com • www.catersource.com

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1 softball-size onion2 Tbsp butterSalt1 sheet puff pastry, thawed but still cold 12 brown turkey figs (a little more than 1 pint) 2 Tbsp sugar1/2 tsp minced fresh rosemary3/4 cup fromage blanc (about 6 ounces)2 cups loosely packed arugula2 tsp olive oila grind or two black pepper6 slices prosciutto (optional)

Savory Fig Tart

Preheat the oven to 400°F.

Peel the onion and cut in half lengthwise through the root and stem ends. Trim and discard thestem and roots. Slice the onion lengthwise into thin strips. Heat a 10-inch sauté pan overmedium heat, add the butter, and swirl until it melts and starts to foam. Drop in the onions,sprinkle with a Kevin pinch of salt, and shake to spread out the onions. Cut the heat down tomedium-low and cook until the onions are golden brown, about 40 minutes, stirring now andthen. Line a plate with a double layer of paper towels and drain the onions on the towels.

Roll the pastry sheet to a 17 by 11-inch rectangle. Line a baking sheet with parchment paperand lay the pastry on the parchment. Using a fork, poke holes evenly throughout the top of thepastry (called docking) to prevent it from puffing up. Top the dough with a sheet of parchmentpaper and top that with an empty baking sheet, which will weigh it down and further ensurethat the pastry doesn't puff; it also helps the pastry to brown evenly. Place in the oven and bakefor 10 minutes. Remove the baking sheet and parchment paper from the top of the pastry andreturn to the oven until golden brown and crispy, another 8 to 10 minutes.

Enough for 6 appetizers or 20 hors d’oeuvres

Where to Eat in AtlantaWho would know better than local culinarians the bestplaces to eat while you’re in Atlanta for the Art of Cateringfood? Here are some recommendations from those whoknow the food scene best.

DIGITAL 10 WEEK CULINARY SERIES FROM CATERSOURCE MAGAZINE & THE ICA

Get even more chef-tested recipes from the Art of CateringFood on our website. Sign up for the Recipe of the Weekemail sent to your inbox every Friday until August.

Trim the stems from the figs and discard.Slice the figs into 1/4-inch rounds and placein a medium saucepan. Add the sugar andcook over low heat, stirring now and then,until the figs begin to release their juices andthe sugar starts to caramelize, about 15minutes. Stir in the rosemary and a pinch ofsalt and pull from the heat.

Just before serving, spread the cheese in aneven layer on the puff pastry, spread theonions on the cheese, and top with the figs.In a small bowl, toss a handful of arugulawith just a little olive oil and a pinch of salt.Spread the arugula over the figs and crack anice grind of black pepper over the top. Cutinto larger rectangles or bite-size squares.

To bump this up a bit, thinly shred theprosciutto, crisp it in a hot skillet, andsprinkle over the top.

Note: If you can’t find fromage blanc at your market, mix together 3 ounces goatcheese and 3 tablespoons sour cream. Ormix together 3 ounces cream cheese (1 smallblock) and 1/3 cup plain Greek-style yogurt. You’re looking for tanginess in the fromage blanc.

Kevin GillespieChef/OwnerGunshow, Atlanta, GA

AOCF2014 Presenter:Closing SpeakerChef Kevin Gillespie willshare his passion for high-quality food, prepared withfresh, organic andsustainable ingredients.

The Art of Catering Food • August 4-6, 2014 aocf@catersource.com • www.catersource.com

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Rachanee KeovorabouthExecutive ChefThomas Caterers of DistinctionIndianapolis, IN

AOCF2014 Presenter:Dessert Circus for Caterers Desserts should be one ofthe best parts of an event,so why not make them

whimsical and fun! Take away a variety ofdessert ideas to add to your miniature desserts,plated desserts or dessert station menus. Learnnew techniques and playful presentations toamuse any guest.

Candied Bacon Spoon with Three Cheese Frittata

10.62 lbs bacon1.46 qt brown sugar20 eggs1-1/2 cups heavy cream4 oz cheese shredded4 Tbsp parmesan cheese4 Tbsp gruyere cheese3 Tbsp chives2 tsp salt1 tsp black pepper6-1/4 oz capers, strained2 Tbsp mayonnaise6-1/2 Tbsp dill3-1/2 Tbsp clarified butter

BACONPlace a metal grate on a sheet pan and spray with non-stick spray. Lay the bacon flat on thetray and sprinkle with brown sugar. Bake in a 325 degree convection oven on low for 25-28minutes or until dark, golden brown. Let pieces of bacon cool on a separate sprayed sheet panto prevent sticking. When cooled, cut into 2-1/2 inch pieces.

THREE CHEESE FRITTATAWhisk eggs, heavy cream and chives in a bowl and season. In a sauté pan, heat clarified butterthen add eggs. Using a spatula, stir until bottom and sides start to cook. Take off heat andsprinkle with the cheeses. Bake in a 325 degree oven for 5-8 minutes or until eggs are set. (Youcan also cook frittata mix in a 2-inch hotel pan instead of a sauté pan). Let cool. Using a 1/2inch round cutter, cut out rounds and place in an even layer on a sheet pan or hotel pan.

Yield: 100

ASSEMBLYMix strained capers and mayonnaise.

Place frittatats on a 1/4 inch sheet pan andcook in a 325 degree oven for 2-3 minutes oruntil heated through. Top each piece with afrond of dill and three capers and place onone end of bacon spoon.

AOCF2014 attendees get exclusive access to our materialswebsite.You can follow along on your PC or tablet duringpresentations then access the site later and downloaddozens of recipes ready to use in your kitchen.

Bold American Events team recommends:

Ecco40 7th Street NEecco-atlanta.com“Great place if you like to share. Excellent winelist and the fried goat cheese with honey and blackpepper are not to be missed!”

Lure1106 Crescent Avenue NElure-atlanta.com“Contemporary Atlanta fish house serving only thefreshest ingredients delivered daily. Fun patio andgreat oyster selection. Not to worry if you aren’t aseafood fan, there are plenty of non seafoodoptions too!”

Chateau de Saigon4300 Buford Hwy NE, Suite 218www.chateaudesaigon.com“Buford Highway is a must while you are inAtlanta. Some of the best ethnic restaurants in thecity are located on this street. The “shaken beef”and rice paper wraps are crowd favorites.”

Proof of the Pudding team recommends:

The Optimist914 Howell Mill Rd.(404) 477-6260theoptimistrestaurant.com

Eugene’s2277 Peachtree Rd NE(404) 355-0321www.restauranteugene.com

4th & Swift621 North Avenue NE(678) 904-01604thandswift.com

Miller Union999 Brady Ave NW(678) 733-8550www.millerunion.com

Gunshow - Chef Kevin Gillespie’s Restaurant924 Garrett St, Atlanta, GA 30316(404) 380-1886www.gunshowatl.com

Ste Cecilia3455 Peachtree Rd. NE(404) 554-9995stceciliaatl.com

Where to Eat in Atlanta

SPACE IS STILL AV

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ER NOW

www.catersource.com

• 800.932.3632 • aocf@

catersource.com

Conference Rates

by July 8

$699

July 9 - August 1

$749

After A

ugust 1

$849

Optional Event (Tuesday night)

A la cARTe

add $1

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