The 5 Senses: A Blog Mixing Food, Science, Libations, & Catering Concepts

South Beach Wine & Food Festival: We Ate, We Drank, We Conquered.

2012-03-01T08:31:00.013-08:00

It's the Thursday after the annual Food Network South Beach Wine & Food Festival. We have slowly emerged from our food comas and our team of 25 (including 7 working chefs) have iced our feet and sunburns. What a show...

For the first time Aaron's Catering expanded from our usual post under the Grand Tasting tents and took control of all Back-of-House food prep at Jungle Island's Fun and Fit as a Family. Assisting celebrity chefs like Rocco DiSpirito, Rachael Ray, and Andrew Zimmern our chefs hit the sand a full week before the festival opening. Duties included mise en place for 2 days of cooking demos and organization of all of the equipment that comes along with it.

Brian Aaron checks things out on the Panda stage

Guy Fieri addresses the crowd

"I was floored at the palates that kept coming in," remarks Aa

ron's Sous Chef James Bowers. "We're talking close to 22 palates over the course of two days."

Simotaniously back at our test kitchen, Brian Aaron and Andres Barrientos were working to perfect the"Molecular Diabolo". A twist on the classic caprese salad the bite sized dish resembled a deviled egg but included all the classic ingredients of a caprese salad; mozzarella, heirloom tomato, basil and balsamic vinegar.

"I love playing with the guests' senses, says Barrientos. "If it looks like and egg and walks like an egg, its not an egg at Aarons Catering! Surprising people's palates at Grand Tasting is our goal!"

Once the festival kicked off, our team went into full swing from prepping to networking (and of course eating).

The Molecular Diabolo made its debut on Saturday in the south tent to an amazed crowd. On Sunday, we took it back to our roots serving up our classic paella for the masses.

On Sunday we served Seafood Paella for 3,000

Looking back, we are so lucky to be surrounded by such talent and part of such a great team of festival organizers! Until next year...

Tailgating Couture

2012-01-11T09:19:00.000-08:00

Super Bowl Sunday is the second-biggest day for food consumption in America, trailing only thanksgiving by a small margin. CNBC reports that over 1.25 billion chicken wings will be consumed and that the average viewer will consume 1200 calories during the game. Why not do it in style?

So whether it be a group of your closest couch surfers or a myriad of 100 fans in your backyard, let us take your gameday to the next level.

TEAM MEMBER SPOTLIGHT: Andrew Platt

2012-01-06T13:51:00.000-08:00

Last month we expanded our team yet again! This new hire came in with a desire for hard work, unmatched leadership skills, and undeniable charm. With more than 6 years of catering experience, Andrew Platt has not only proved himself over the past month but has made us laugh along the way.

Here, Platt dishes on his past, his future and what makes him tick...

What was your first Job?
At the age of 11 I worked at a family friends restaurant working as a barista and dessert decorator

What is your idea of perfect happiness?
Fishing during sunset

What is the best thing you ever ate with your hands?
Peking duck in San Diego

Which living person do you most admire?
My grandmother

What is your greatest extravagance?
Watches And shoes

What is the best meal you have ever eaten?
Sleek in St Louis

Red or White?
Wine? Both please

Blackberry or iphone?

Both

What is your current state of mind?
Focused

What do you consider your greatest achievement?
Becoming the youngest sommelier at 19

What is currently playing on your ipod or in your stereo?
Zac brown band- valentine

What is your most treasured possession?
Gastronomique Larousse owned by Paul bocuse. 1943 edition

What is your most marked characteristic?
Personality

What is your motto?
Season everything and do it with taste!!

It's the Most Wonderful Time of the Year...

2011-12-13T17:42:00.000-08:00

We are in love with the holidays. Period.

Last week we were invited back to Trinity Cathedral downtown for their annual Christmas Gala. This annual event is so detailed oriented and beautifully coreographed it makes us believe in all that North Pole jazz! Again, resident photog Luis Arturo Mora was onsite to caputre all the holiday magic.

Speaking of holiday memories, stay tuned for next week's blog highlighting our annual holiday party! Happy Holidays from our family to yours!

Season Opens with Cotton Candy and lots of Tequila

2011-10-19T11:21:00.000-07:00

This industry comes along with a slew of networking associations and a bevy of networking events and we are surely not complaining! But last week's Season Opener at SoCool eVenue was one for the record books. Organized by leading ladies, Lauren Goldberg (So Cool) and Jackie Becker (Quest Drape), the soiree brought out more than 500 revelers industry wide!

From the red carpet entry that doubled as a model's dress train to the 10" ice luge complete with stilt-walkers, every vendor put their best foot forward.

"I am really impressed with the food tonight," said Ann Keursh of BizBash Media. "It seems every caterer really stepped it up."

As for us, we took the "kill-them-with-curiosity" route and featured fried yucca balls with a cilantro aioli and lime cloud (aka cotton candy). It was a hit!

Check out the images courtesy of our friends at LoFaro Photography....

TEAM MEMBER SPOTLIGHT: Yaima Hernandez

2011-10-14T09:27:00.000-07:00

Our team is growing and we could not be happier! Yaima first came to us March with a knack for detail and a desire for the industry. Eight months later, Hernandez has become a permanent staple of the team, offering sales support, creative direction and now, event supervision. Quiet and curious in her demeanor, Hernandez's true leadership skills shine when most necessary.

Here, she dishes on her past, her future, and what makes her tick...

What was your first Job?

AT 15, I WORKED AS A CASHIER AT WYNN DIXIE

What is your idea of perfect happiness?

SITTING ON AN AIRPLANE ...DESTINATION: UNKNOWN LOL

What is the best thing you ever ate with your hands?

FRIED CHICKEN IN ATLANTA .

Which living person do you most admire?

THERE ARE TWO LIVING PERSONS I ADMIRE . MY PARENTS . THREW ALL THE STRUGGLES THEY HAVE BEEN THREW THEY HAVE NEVER GIVEN UP. I AM WHO I AM TODAY THANKS TO BOTH OF THEM .

What is your greatest extravagance?

TRAVELING

What is the best meal you have ever eaten?

I RECENTLY ATE A CRISPY KOROBUTA PORK BELLY , WHICH WAS TO DIE FOR

Red or White?

RED

Blackberry or iphone?

iPHONE

What is your current state of mind?

DON'T THINK, JUST DO

What do you consider your greatest achievement?

MAINTAINING A 12 YEAR RELATIONSHIP WIHT MY HUSBAND AND RAISING TWO WONDERFUL GIRLS TOGETHER.

What is currently playing on your ipod or in your stereo?

ADELE 21

What is your most treasured possession?

MY DAUGHTERS

What is your most marked characteristic?

MY CURIOSITY LOL I ALWAYS WANNA KNOW THE ANSWER TO EVERYTHING.

What is your motto?

"STAND FOR WHAT YOU BELIEVE IN ,EVEN IF IT MEANS STANDING ALONE" AUTHOR:UNKNOWN

Miami Misses the Mark for OpenTable's Top 50

2011-09-22T11:58:00.000-07:00

Popular restaurant reservation booking site, OpenTable.com published its "Top 50 Fit for Foodies" list today. The national list was compiled from over 10 million reviews submitted by dinners over the past year. Take a look...

Abbatoir – Atlanta, Georgia
Ad Hoc – Yountville, California
Aldea – New York, New York
Annisa – New York, New York
Bergamot – Somerville, Massachusetts
Bibou – Philadelphia, Pennsylvania
Blackbird – Chicago, Illinois
Blue Hill – New York, New York
Bonsoireé – Chicago, Illinois
Camino – Oakland, California
Canteen – San Francisco, California
Cascina Spinasse – Seattle, Washington
Coi – San Francisco, California
Commis – Oakland, California
Commonwealth – San Francisco, California
Craigie on Main – Cambridge, Massachusetts
Dirt Candy – New York, New York
FIG – Charleston, South Carolina
Fond – Philadelphia, Pennsylvania
Forage – Salt Lake City, Utah
Frances – San Francisco, California
Frasca Food and Wine – Boulder, Colorado
The French Laundry – Napa, California
Gather – Berkeley, California
Girl & The Goat – Chicago, Illinois
Graham Elliot – Chicago, Illinois
Hatfields – Los Angeles, California
Haute Dish – Minneapolis, Minnesota
Heartland Restaurant & Farm Direct Market – Minneapolis, Minnesota
Hungry Mother – Cambridge, Massachusetts
Local 127 – Cincinnati, Ohio
Menton – Boston, Massachusetts
Mistral Kitchen – Seattle, Washington
noca – Phoenix, Arizona
o ya – Boston, Massachusetts
Osteria Mozza – Los Angeles, California
Park Kitchen – Portland, Oregon
Piccolo – Minneapolis, Minnesota
The Publican – Chicago, Illinois
Range – San Francisco, California
Saffron Restaurant & Lounge – San Francisco, California
Saison – San Francisco, California
Sprout – Chicago, Illinois
Spur Gastropub – Seattle, Washington
Staple & Fancy Mercantile – Seattle, Washington
The Tasting Kitchen – Venice, California
Tilth – Seattle, Washington
Ubuntu – Napa, California
wd-50 – New York, New York
Wexler’s – San Francisco, California

You read right! Not a single mention of a Florida (or Miami) outpost. We agree that this list highlights some of the best eateries in the country, but we love our locals too! What restaurants do you think they missed?

We Mustache You a Question...

2011-09-20T12:22:00.001-07:00

Our office is still mourning the finale of HBO's Entourage, as are most. We are, however, excited for the new season of Boardwalk Empire. For those you who have not tuned in, the show highlights the trials and tribulations post-prohibition in Atlantic City. Despite booze being banned (gasp!), the series' characters do their fair share of partying and entertaining.

Piggy-backing on Boardwalk's revelrous premise, our creative team has been churning out "era proposals" and "speakeasy-themed" menus.

We are not the only ones. One of our favorite clients recently summoned us to aid in her spouse's 30th birthday party. The theme? Mustaches! Okay, so its not exactly Boardwalk Empire, but it got our wheels churning!

Check out the snapshots...

Photo Credit: JSP STUIDO

Better with Brew

2011-08-30T08:26:00.001-07:00

Fall is in the air. Football has started and chefs across the country are digging out the pumpkin spice. To wrap the Summer in true "Sunday Funday" fashion, our team headed to Miami Beach's Lou's Beer Garden this past weekend to support an old friend.

Andres Barrientos (our former Sous Chef and Brian's partner on 24-Hour restaurant battle) returned to Lou's on Sunday to defend his winning tittle from last year's first annual Micro Brew Cook-Off.

This is how it worked...close to 12 chefs from South Florida staged poolside a dish made with a craft beer of their choice. Judging was based on the opinions of 5 local foodies and the popular vote of 100 people in attendance. The efforts were

awesome and our boy, naturally, killed it with a pork belly topped with Arrogant Bastard Ale air. Great name, we know.

Andres' Pork Belly with a pipette of Bastard Sauce and Ale Foam took third place

Another contestant used 4 different beers to create this donut topped with coconut and bacon

It got us thinking....forget your go-to marinades and the cliche A1 this fall. Grilling and chilling is always better with brew! Take a look at these craft beers that are great for cooking...

Brewed in Boulder Colorado, Sweaty Betty is a Bavarian-style wheat beer with hints of clove and bananna. This brew will keep you dreaming of summer! Try it with: Grilled Snapper

Out of Delware's Dogfish Brewery, Pumpkin Ale tastes like it sounds. Infused with allspice, nutmeg and cinnamon, this full-bodied brown ale is very season appropriate. Try it with: Squash Bisque

Don't forget dessert. The guys from Imperial have created a Creme Brule Stout. The beer is made with notes of vanilla and caramel. Try it with: Fresh Raspberry Salad

Bottoms up!...and remember to eat responsibly!

Pretty in Paris

2011-08-18T08:03:00.000-07:00

We're suckers for kiddie parties. Maybe it's the babies, maybe it's the balloons? Or perhaps its the lack of of the traditional timeline, but these affairs always make us smile.

Forget your pizza party at the local Chuckie Cheese or the backyard balloon toss, some of our client's really know how to throw a party--regardless of the guest of honor's age.

Take a look at these snapshots below from Marlow's 1st birthday (yes, first). Together with Deco Productions, this was one for the record books!

The home's entrance boasted a 12' balloon sculpture of the Eiffel Tower

All the furniture was removed from the family's SouthWest Ranches home. Two miniature royal tables served as the children's dining area.

The adult seating area featured ceiling drape and plush pink linen rounds.

Deco Productions created custom chair covers for each of the adult chairs.

The client allowed designers to repaint their living rooms walls to invoke a Paris-theme. Also, parasols were suspended from the ceiling above the children's play area.

The three-tier birthday cake was a custom design and featured a 5-inch Eiffel Tower topper.

We're crossing our fingers for Marlow's sweet 16!

FACEBOOK HAPPY HOUR BEATS THE HEAT

2011-07-30T16:56:00.000-07:00

More than 35 of our clients, friends, family and fans stepped out at Lincoln Road's HaVen last Tuesday. The 7th installment of our grassroot "anti-networking" networker provide a mid-week escape (or haven) for our group to chill out and catch up.

Upon arrival guests were greeted with our concept of the adult popsicle. Lime, wild berry and strawberry popsicles were spritzed with Patron and came complete with a complimentary drink ticket.

The gastropub which is noted for its state-of-the-art digital walls, killer chef and a mixology menu that makes Brian sweat, served up vodka, lychee and coconut cocktails.

"Its great to see our social media efforts turn into something tangible," remarked Brian Aaron as he cheered with clients like Lauren Goldberg from So Cool Events and Jackie Becker from Quest Drape.

A special thanks to the wonderful team at HaVen and Luis Aurtro Mora for the always-awesome images! Stay tuned for the announcement of the next happy hour!

The Sky is the Limit

2011-07-25T16:38:00.000-07:00

Last month we hosted our 2nd annual venue tour. It was an experience that our team (and the 35 event planners that joined us) will soon not forget. From coaches and cocktails to stewardesses and sunsets, we really raised the bar on FAM tours.

The day started as any other with 35 of our top clients--ranging from independent event planners to DMCs--meeting for coffee atop 1111 Lincoln Road. From there, the group divided into to luxury coach buses for what they thought was a day of routine sight visits.

Surprises along the way included welcome cocktails at The Breakwater Hotel, a mobile sushi lunch, a trip into an ice bar (complete with a parka and cocktail), and even a visit by Aaron's Catering Express, our food truck.

With stops like AWAREhouse, Villa 221 and the Gusman Theater, our group sure had a camera's fill of images and great talking points for their next client meetings. What they didn't know was they would have a talking point for the rest of their year (and if we're lucky) lives.

The last stop on the tour was Opa Locka Airport's Miami Executive Center. The center, which is more of an airplane hangar, is available for events for as large as 1000. For "effect" the facility managers parked a DC-10 passenger plane smack in the middle of the space. To remind our group of the reality that the space is an airplane hangar? Think again.

After the tour, Brian and our team invited the group aboard the plane and took off to a surprise dinner in key west. Yes, we're serious. The private flight was complete with a DJ, unlimited champagne and custom trail mix-esque snacks.

In Key West we visited our last venue of the tour--a private mansion-- and indulged in chicken and steak kabobs and mojitios. We had just enough time to catch the sunset via the "old" 7 mile bridge and then it was 'wheels up' to Miami!

A special thanks to MoKafe, Worldwide Transportation, Alain Martinez, Miami Executive Aviation, and all of the wonderful venue directors that helped make our 2011 Venue Tour a great success.

Just wait until next year...

FASHION WEEK RUN-DOWN

2011-07-14T18:28:00.000-07:00

Its that time of year again... when designers from all over the world invade Miami Beach for a little event we call: Mercedes-Benz Fashion Week Swim. Locals and socialites don their most sweat-proof duds and head to the isles of the Miami Beach Convention Center by day and the tents behind the Raleigh by night.

Its glitz. Its glamor. and the best part? you can get away enjoying it all in flip flops. It is Miami after all!

If your lucky and want to catch some of the action (and killer swag bags) here is where to go, BizBash's Jana Schiowitz reports....

The 28th annual SwimShow, presented by the Swimwear Association of Florida, runs at the convention center Saturday through Tuesday. New this year is the show's expansion with the launch of the LingerieShow, a section of the trade floor dedicated to lingerie.

Off-site runway shows and events platform Funkshion Swim and Resort is returning to South Beach starting today, running through Saturday. 3B Productions' Sale Stojanovic, who founded and produces the show, is building two state-of-the-art tents with runways housed between the W South Beach and the Setai at Collins Park. Funkshion highlights collections from six designers like Liliana Montoya and Marc Jacobs Resort Wear. This year also brings more than 20 sample sales to Funkshion, with a V.I.P. preview hosted by Gilt City in the tents July 20 through July 22.

Satellite events are once again on the calendar. The Muscle Milk Fitness Retreat at Nikki Beach today will get guests ready for the beach with dance yoga led by fitness guru Jennifer Cohen, music by DJ Irie, and massages by the Luxury Spa Group. The Lifestyle Retreat Lounge at the Gansevoort Hotel is a two-day event, consisting of a pop-up beauty salon, photo, and music lounge, and designer presentations beginning on Friday. Chloe will kick off its fall 2011 presentation at the Gansevoort with cocktails, followed by a runway show and music by DJ Johnny the Boy on Saturday at 8 p.m. Make Up For Ever is hosting a Lash Lounge party in celebration of Fashion Week Swim at Sephora South Beach on Saturday. Locals and attendees of the week's festivities can create their own custom lashes and receive a makeup trial before going out for the evening.

The W South Beach will be home to several events during the week. Muse Luxury Group is showcasing new collections from designers in the penthouse Friday through Monday. Salon Allure is back Sunday through Tuesday debuting new luxury swim, fiber, and resort items. Shave prep brand Skintimate also returns for the second time with its Ready for Everything program. On Saturday, the brand will launch the first fashion-inspired limited-edition designed cans by Mara Hoffman, held alongside the debut of her 2012 collection.

Nonprofit Style Saves, a new charity founded by Rachael Russell in collaboration with local South Florida retail stores and boutiques, which provides new outfits for children for their first day of school, is hosting its debut event, a fashion show, at the Soho Beach House on Friday. Hors d'oeuvres courtesy of Cecconi's, drinks by Moët & Chandon Imperial Ice, and music by Ess & Emm will be provided.

If your swamped with events like us but still want to soak up some of the action, try mixing up this fashionable cocktail at home. Come to think of it, you will probably beat the heat also.

Patron Grapefruit

1 oz. Patron Silver

1/4 oz. Patron Citronge

Fresh Grapefruit

Splash of Club Soda

Pour dual Patrons over ice. Add juice and top with splash of club soda. Garnish with Lime.

Facebook Happy Hour Plans to Beat the Heat

2011-07-08T07:47:00.000-07:00

Last summer we launched our original Facebook Appreciation Happy Hours, an event concept created to simply "thank" those friends, family and social media followers and supporters. The concept has been a great success and has taken are team to hidden gems like Downtown's Bin no. 18 and Wynwood's Cafeina. Though these gatherings, are dubbed as "anti-networkers" and you will not find a nametag in sight, we have met some amazing people along the way!

For the 5th installment, were heading to South Beach. Enter: HaVen, South Florida's only digital gastropub. The 2,000-square foot Lincoln Road outpost features digital walls which stream images and motifs constantly. The walls may also be used for corporate branding (here that planners?). Inside these one-of-a-kind walls are black leather banquettes which provide seating for 120.

HaVen's Interior

Todd Erickson (Zuma) heads up the kitchen which boats global plates like duck burgers with foie gras and molecular sushi creations. Our favorite part? The expansive mixology menu which includes martinis topped with liquid nitrogen and and signature cocktails garnished with popsicles and caviar. We have found our match!

Duck Burger with Foie Gras-Just $5.00 during happy hour

Interested? Come check out the space and amazing menus with us on July 19th during happy hour. We will buy you your first drink! HaVen will be featuring their regular happy hour specials during the event which includes $5.00 small plates and $7.00 signature cocktails. Where else will you find that on the beach?

RSVP via facebook---we hope to see you there? Who's circle are you in?

The Best Thing We Ever Ate!

2011-06-27T11:41:00.000-07:00

So your sitting on the couch snacking out those baby carrots and smugly thinking to yourself, "...good for me for thinking twice about grabbing those potato chips!" As your channel surfing, you come across a program called The Best Thing I Ever Ate and (as Emeril would say) "BAM" your screwed and so is your diet.

We. love. this. show.

Someway, somehow, The Food Network knows how to make us hungry and this show does it better than any other!

It got us thinking about our all-time favorite dishes. Take a look as our team (in their own words) reflects on their most irresistible meal.

Alex Nino

Client Development Manager

"I have quite a bit of things I love to eat and have been lucky to eat many amazing meals. But one in particular was the first time I ate a baby churrasco at El Guayacan restaurant in Miami. But only the first time I have been there a few times since and it has not been as good The churrasco was perfectly cook and their chimichurri was perfect so tender that I could almost cut it with a knife..I accompanied the steak with a Nicaraguan “cole slaw” and gallo pinto...it was a damn good meal..(that same combo has not been the same since)"

Venessa Calderon

Client Development Manager

"The best thing I ever ate was the seafood alfredo @ TREVI in Caesars Palace Las vegas. It was fresh, creamy, cheesey, mouth watering and every item just melted in your mouth."

Jenny Lynn George

Client Development Director

"...Pasta Amitriciana while sitting on a sun-filled pool terrace in Taormina Sicily. Freshly made taglietelle pasta with olive oil, red peppers, pancetta and the most amazing cherry tomatoes tossed in raw. When the tomatoes burst while eating them they were so fresh it was like sunshine in your mouth! Paired with fresh bread and crisp Greco di Tufo wine it is my most memorable moment of realizing fresh, simple ingredients were the most amazing culinary experience."

Brian Aaron

President

"Poached Green Plantains mashed with butter and topped with a Colombian queso fresco! I always eat it when I go to Colombia especially in the coast in Santa Marta. I have them add extra butter that melts with the plantain mash making sure its super creamy and liquidy. As its mashing, the grated cheese is added which is a little salty and gives that amazing balance to the dish. Then at the end I have them add more of that delicious cheese on top. When u eat it, its so creamy, salty, soft, chewy, buttery, ohhh delicious! Its so simple and it has to be with that cheese which is what's makes it unbelievable. My mouth gets watery as I think of it! Its the best thing I ever ate!"

Those baby carrots are not so tasty anymore, huh? What's the best thing that you ever ate? email us brittany@aaronscatering.com and tell us!

RED, WHITE, BLUE...and GREEN

2011-06-21T11:29:00.000-07:00

The Fourth of July is next week and are team is super excited to soak up some sun, throw back a couple cocktails and enjoy time with friends and family! With no mention of the 98+ degree weather, South Floridians definitely know how to turn up the heat when it comes to Summer celebrations. After-all, what's more hott then pure patriotism? saving the earth why we're doing it.

So grab that cliche $5 Old Navy flag t-shirt and the strawberry kiwi wine coolers for crazy aunt ______ (insert name here) and go green! Here are our favorite no hassle tips on celebrating without any guilt (and maybe even some neighborhood bragging rights.

When you think of decor, think repurpose. There is always a second use for something! Check out our quick reference list below...

Have your cup and eat it too. Just like a cone is to ice cream, these cups are to drinks. The Way We See the World makes them from agar agar (making it vegan) and these gelatin cups can be flavored and colored to your liking. The best part? No messy clean up and less garbage. Remember the bags of solo cups from last year? We haven't tried them for beer pong yet, let us know if it works!

We know you kick ass in the kitchen and your guests will be fighting over the leftovers, right? Forget reaching for the 19th Ziploc bag and or the Tuperware that you will never get back. Try these re-usable and trendy cloth bags from RuMe. They start at just $4.50 each and make a great parting gift (with or without leftovers).

From the Aaron's team, we wish everyone a safe 4th of July weekend!!!

Seeing Double

2011-06-08T13:29:00.000-07:00

1111 Lincoln Road is one of our favorite event venues. Its raw, its modern, and as Brian likes to say, "it's [the garage] a blank canvas".

Our May was full of blushing brides (can't complain), but we also had the pleasure to work at 1111 twice in one month--just one day apart. Different clients. Different decor schemes. Same bad-ass experience.

For the May 17th event we were recruited by the folks at Central Florida Hospitality to wow with food and beverage for their 400 executive clients. What was first conceived as a "urban" theme (enter graffiti linen and switch out pipe and drape for chain link fence) morphed into a "white loft space" that screamed sophistication.

Our friends at Deco Productions set the stage for an amazing spread using mirrored banquets and a centerpiece bar.

Check it out for yourself...a special thanks to Luis Arturo Mora Photography

Tune In!

2011-06-02T18:10:00.000-07:00

So there has been a lot of chatter over the past couple months that Brian Aaron and AARON'S CATERING had a reality show in the works. Though we didn't confirm or deny much, it is finally time to come clean....

WHEN: June 9th at 10PM

WHAT: Brian Aaron competes on Food Network's 24 Hour Restaurant Battle

WHY: Cause he is awesome. Duh.

WHERE: Food Network

At the Chef's Table

President, Brian Aaron and former Sous Chef, Andres Barrientos will face off in the hit shows "Battle Modern Cuisine" against a father/daughter team. SPOILER ALERT...our boy brings out his citrus orbs and carbonated chocolate mousse to make their restaurant concept dubbed "EDGE" shine.

"This was the most incredible experience yet," says Aaron. "We went to New York and really showed who are and what we are about here in Miami!"

ABOUT THE SHOW:

Hosted by renowned chef Scott Conant (chef and owner of Scarpetta), each episode of 24 Hour Restaurant Battlefeatures dueling teams of aspiring restaurateurs who have 24 hours to conceive, plan and open their own restaurants for one night. On each team, one person handles front-of-house issues like decor, seating and service while the other manages back-of-house matters like menu planning, shopping and, of course, cooking. When the doors open, each restaurant serves a discerning group of diners along with Scott and a rotating panel of judges representing three areas of expertise: restaurant marketer, restaurant reviewer and restaurant investor. Based on the restaurant’s concept, execution and viability, the judges choose a winning team who receive $10,000 seed money toward realizing their dream.

Tune in and may the best team win!

7th Heaven

2011-05-23T13:05:00.000-07:00

Our team has had a hell of a week! From Calvin Klein to Cavalli, Stiltwalkers and Baby Tigers, this has been a May to remember!

Jumping back two weeks check out this amazing event we did with the wonderful team at Experience Florida. A special thanks to Luis Arturo Photography.

The wind didn't stop more the close to 300 guests from heading to the seventh floor of the 1111 Lincoln Road parking structure for a night of drinking, dancing and debauchery (the good kind). A mix of lit acrylic rounds and royals from So Cool were laid with sheer and lavender tablescapes from Panache. Loose diamond accents and purple water goblets completed the look. The culinary team executed a variety of epi-curious stations ranging from open fire churrasco to gourmet cotton candy. Entertainment for the evening included a dessert toting stilt walker, rock and roll violists and a fully-loaded Hummer.

Three Reasons to Grill

2011-05-10T07:58:00.000-07:00

In South Florida we are privileged enough to be able to grill year-round. However, we seem to not take advantage (you know who you are). We have heard it all, "its too hot" to "its too messy"!

So now that summer is approaching and our neighbors to the north are dusting off their Colemans, its time that we brush up on our grilling recipes!

Their fast, their fearless and most of all, their easy....

Cuban Grilled Corn

Ingredients

4 ears of corn (husks peeled back, silk removed)

2 tbsp. melted butter

1/4 cup grated asiago cheese

1 tsp. paprika

salt

lime

Char-grill corn over medium heat, about 12 minutes. Brush with butter; sprinkle with cheese, paprika, and salt to taste. Serve with lime.

Grilled Stone Fruit

Ingredients

4 peaches or plums, halved

1 tbsp. extra virgin olive oil

Brush fruit with oil. Grill until marks appear (2 to 3 min).

For Dessert, top with yogurt and granola.

Chicken Pesto Packets

Ingredients

4 boneless chicken breasts

1 cup pesto

2 zucchini (thinly sliced)

4 plum tomatoes chopped

8 shallots trimmed

Lay one piece of chicken on 12-inch long sheet of foil. Top with 1 tbsp. of pesto and drizzle with 1 tsp. of olive oil. Mound the zucchini, shallots and tomatoes on top of the breast and add a dollop of pesto. Pinch the edges of the foil tight and grill of 25 min.

Happy Grilling! Have a recipe to share? email us at info@aaronscatering.com

MARGARITA MAKEOVER

2011-04-23T19:50:00.000-07:00

It's sweet, it's salty and it knows how to get a party started; the margarita. She is confident in her traditional form, yet is constantly reinventing herself to surprise the thirstiest of pallets. Here, just two weeks outside Cinco de Mayo, we explore the Cadillac of party cocktails.

Dates In Margarita History

The original Margarita was invented in 1948 by Dallas socialite Margarita Sames, at her vacation home in Acapulco.
While blender Margaritas existed previously, the first frozen Margarita machine was invented in 1971. It was based on a soft-serve ice cream machine.

Margarita Holidays

National Margarita Day is February 22nd.
Cinco de Mayo is a regional holiday celebrated in the Mexican state of Puebla on May 5th. It is actually a bigger event in the United States than in Mexico. (get ready!)

Who’s Drinking Margaritas?

The Margarita was the most popularly ordered drink in 2010, representing 18% of all mixed drink sales in the U.S. Runners up were the Martini, Rum and Coke, Vodka and Tonic, and the Cosmopolitan. (Source: Cheers On-Premise Handbook 2010)
On average, Americans consume 185,000 Margaritas per hour. (Source: Brown-Forman, 2010)
Margarita consumption peaks in the South, accounting for 34.9% of sales. Top markets include Alabama, Florida, North Carolina and Texas. (Source: Brown-Forman, 2010)
Based on sales, Atlanta, Miami, St. Louis and Nashville are among the best major metro cities for Margarita drinking. (Source: Cheers On-Premise Handbook 2010)
The U.S. is the number one tequila market. (Source: Cheers On-Premise Handbook 2010)

Okay, enough with the history lesson, let's get to the good stuff...

Take a gander below at how we have made over the margarita--just in time for your Cinco de Mayo soiree...

Chef Brian uses watermelon to add a fresh flavor and bright hue.

Margarita Ice Cream (yep, that's right)

Ingredients
1/2 cup lime juice
2 tablespoons tequila
3 tablespoons orange liqueur (recommended: Cointreau or Triple Sec)1/4 cups powdered sugar
2 cups heavy cream

Directions
Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
Add the cream and then softly whip until thick and smooth but not stiff.
Spoon into an airtight container to freeze overnight. This ice cream does not need ripening oftening before serving), as it will not freeze too hard and melts speedily and voluptuously.

No matter how you celebrate the upcoming holiday, remember to drink responsibly!

Facebook Happy Hour Channels Japan

2011-04-18T11:14:00.000-07:00

To wrap a networking-packed start to April, we hosted the 5th installment of our Facebook Appreciation Happy Hour. The event, which is dubbed the anti-networking networker, drew an intimate crowd of 50 to South Beach's Townhouse Hotel Rooftop. A special thanks to Luis Arturo Mora Photography!

"We look for host venues that mirror the signature Aaron's style, " says Creative Media Liaison, Brittany Peitsmeyer. "The Townhouse property, staff and rooftop reflect youth, energy and sophistication--much like AARON'S CATERING."

Here is a look at what you may have missed..

A QR Code Invitation was on display at an event earlier in the week. Attendees could scan the code via their mobile device and be taken directly to the events RSVP page.

Upon arrival guests (a mash-up of industry veterans and social media followers) were given a pair a wooden keepsake chopsticks which doubled as a drink ticket redeemable for a Sake-Tini.

Homemade wontons with rosemary chocolate were scattered throughout the space guests to snack and take home.

Client Development Manager, Thomas (center) poses with guests.

Guests lounge atop the Townhouse Hotel.

Some fun shots...

Royal Wedding Rundown...

2011-04-07T13:52:00.000-07:00

We are not as obsessed as most, or at least we didn't think so...until now. The upcoming nuptials of Kate Middletown and Prince William are buzzing all overt the blogosphere and we just couldn't help ourselves.

Here are some noteworthy tidbits we discovered about the wedding that will take place later this month...

-The couple will have two receptions. one in the afternoon catering for 600 and the other in the evening for just 300 close friends and family. The party will stretch across 19 rooms.

-The menu will be more modern than those of the past. Forget, the 12-course meal, Kate and William want be fresh and original.

-William and Kate will tie the knot on 29 April, with the Friday declared a Royal Bank Holiday.

-The Queen’s head chef Mark Flannigan will plan the menu.

-Flannigan will have a staff of 21 chefs.

-The menu is a closely guarded secret and will likely change.

-A 26-year old Welsh harpist will play at Buckingham Palace as Prince William and Kate Middleton arrive for their wedding reception.

-Broadcasters are discussing the possibility of broadcasting the British Royal Wedding in 3D.

- 100 Golden Tickets are said to have been issued ‘willy wonka style’ to members of the public.

-The dress code is uniform, morning coat or lounge suit.

Westmintster Abbey where the service will take place

Merchandise to a whole new level. UK's Happy Cuppa features this foam creation!

Chef Brian Aaron will be traveling all the way across the pond for the event! Yes, we're serious. So you can expect a little royal with Aaron's Catering! Will you be watching?

SEAN AND SARAH: BBQ Couture

2011-03-29T14:23:00.000-07:00

Wedding season is well underway and our team could not have been more excited to aid the ladies from Anje Soirees in the wedding of Sean and Sarah last week. Kansas City natives, the couple meant business when it came to the affair's menu. Bold cuts of meat, strong flavors, and a special BBQ sauce rounded out the menu for the 200 guests.

"It all started with Gates Original," says Chef Brian Aaron who had the couples signature sauce flown in from Kansas City. "Once I was able to experiment with the unique flavor combinations in the sauce I better understood the couple."

Aaron, who explained that he wanted to give the couple a "taste of home" all-the-while incorporating Latin undertones so true to Miami rolled out the below menu.

PASSED HORS D`OEUVRES

Mozzarella Tomatoes “Caprese”

hand picked cherry tomatoes, fresh buffalo mozzarella rounds,speared with fresh basil in our

famous pippettes filled with extra virgin olive oil balsamic vinaigrette cracked black pepper

and crushed sea salt

“Cubanitos”

a gourmet smaller version of our original Cuban sandwich

Caviar, Shrimp, Prosciutto Canapé Trio

variety of cheese spreads served in a filo cup topped with caviar, shrimp, or prosciutto

Caribbean Crab Cake

served with a Caribbean sauce and topped with an avocado salad

Jerk Chicken Neopolitan

jerk chicken in a circle of crispy plantain and topped with a spicy mango chutney and bbq

sauce caviar

Tomato Shooters

green, red, and yellow tomato shooters paired with mini gourmet grilled cheese sandwiches

Macaroni & Cheese Lollipops

deep fried macaroni & cheese lollipops with gourmet cheese sauce

BBQ Braised Short Ribs

bedded on polenta and topped with mozzarella cheese

SUSHI TOWN STATION

Assortment of Hand Rolled Sushi

Dragon Roll

California Roll

Bagel Roll

Spicy Tuna

SIT DOWN DINNER

SALAD

AARON`S Signature Chop Salad

romaine lettuce, cucumbers, tomatoes, red onions and feta cheese

ENTREES

** Guest Choice of One During Service **

KC Strip Steak

pan seared KC strip glazed with a decadent cognac butter sauce

Salmon Fillet

fillet combined with a tangy mustard curry sauce

ACCOMPANIMENTS

Golden Rice

yellow rice with a blend of carrot flakes

Mediterranean Grilled Vegetables

field greens brushed up with extra virgin olive oil and fresh herbs

DESSERTS

Mix Berries

over puffed pastry served with a cream anglaise

Chocolate Strawberries

strawberries dipped in milk chocolate

MID-NIGHT SNACKS

Mini Home Run Sliders

aarons famous homemade burgers with freshly baked buns

Mini Philly Cheesesteak Hoagies

Corn Dog Lollipops

hot dog bites wrapped in cornmeal & served as a lollipop

Feast (pun intended) your eyes on the imagery below...

Photo Credit: Luis Mora Photography

The Anje Soirees ladies (pictured left) are such a joy to work with, always a smooth experience--from planning to execution. Some our our favorite vendors also had a hand in these nuptials. A special shout-out to the Avant-Gardens team, Uplyte, and Elements and Accents. You all are always a blast to work with!

Congratulations Sarah and Sean!

IT'S HERE!!!!!

2011-02-28T19:20:00.000-08:00

Our team at AARON'S CATERING is proud to formally announce the sucessful launch of AARON'S CATERING Express!

At last Brian's dreams (and what we thought were jokes at first) have become a reality--we have joined the food truck phenomenon!

The 16-foot truck hit the hungry streets of Miami last week and has not stopped since. Thank you for all of those who came out to support us for last week's grand opening and who continue to crave ACE.

Want to check it out?

Emblazoned with our fearless leader's mug, the truck boasts several of our signature menu items like pulled short rib, ultimate mini sliders, and truffle mac and cheese bites. Additionally, Chef has added some convenient extras like deconstructed s'mores and yucca bites.

Truffle Mac & Cheese Bites $6

Ultimate Sliders 2 for $6

Thus far the response has been amazing! We have been everywhere from the South Beach Wine & Food Festival to TaMiami Airport. Check out some of our favorite moments below...

Hitting the road for the first time last week!

An ariel shot of TaMiami's Food Truckers Court on our first night

We headed to pre-production for the South Beach Wine & Food Fest & treated the FIU Student Associates to lunch

Our Grand Opening set-up

An ariel view of our Grand Opening

ACE Team Members out for lunch

Follow us on twitter @aaronscatering for location information! The truck is also available for private events! You can also visit www.aaronscateringexpress.com

Neighborhood Gallery to Host Facebook Happy Hour

2011-01-06T19:06:00.000-08:00

In May of last year Miami.com's Latoya Burgess described Brickell's Redbar Gallery as the 'anti-art-gallery art gallery'. She couldn't have said it better. What a better place to host our anti-networking networker?

The full bar/local gallery hybrid sits in Brickell's bustling entertainment row amongst a cluster of other galleries, bars and restaurants. So, what makes this joint different? Well for starters, ALL Redbar's some 150 featured paintings are works of local artists (and they don't charge for wall space), drinks are affordable and the vibe? Overall approachable. Where else can you grab a seven dollar martini, dance to 80's Pop, and brush up on the local art movement?

Photo Credit: Redbargallery.com

For events, the space can accommodate about 100 and boasts a serpentine style bar as its centerpiece. The decor is well, red, and the lighting is concentrated on the art work which keeps the space dim, however colorful. Redbar is available for total buyouts and outside caterers (Enter: AARON'S CATERING) are welcome.

Want to check it out? Here is your chance...

On January 20th, AARON'S CATERING will host it's 4th Facebook Appreciation Happy Hour at Redbar. Forget your "Hello, My Name is" stickers and your fat stack of business cards at home. This happy hour is a simple "thank you" to all of our social media followers, fans and supporters.

Come out and have a drink on us--you deserve it! Who's Circle are you in?

Help Put Miami on the Event Map for Good!

2011-01-04T08:35:00.000-08:00

TAKE: TWO.

2010-11-17T20:23:00.000-08:00

The team at AARON'S has been super busy, but not busy enough to get some face time; with a camera that is.

Between visiting our mentors at Puff N' Stuff catering in Orlando, treating 4,000 women to our eye candy staff at Schecky's Girls Nite Out and catering our first same sex marriage, our boys had the time to jet to Orlando for some face time.

Here is the scoop...our guys (Sous Chef, Andres Barrientos and President, Brian Aaron) headed out on what was a last minute, but, undeniable mission: Food Network's 24 Restaurant Battle.

If you don't know the show, take a look. It's all you wanted (and more) when it comes to juicy reality television.

Juicy, right? So our guys headed to Orlando this past Sunday for an opportunity to audition. Guess what? They got called back for a second interview! Here are some fun images that followed! Wish us luck!

So keep your fingers crossed for us! And, in the meantime enjoy this unique cocktail for happy hour tomorrow, Friday (or both days).

So we were super busy in Orlando for the audition, but we did have an "ah" moment at Fresh (inside the Swan and Dolphin Resort).

Were not trying to make you jealous at all, but we had the best cocktail ever: The Fresh Extraction. Don't even ask for the recipe. We already tried. But this is what we know, a combination of Ketel One Citroen and the fresh juice extracts of Kiwi, Apple, Wheatgrass, Pineapple, Orange, Spinach, and Ginger.

Be jealous, very jealous....and, try to re-create!

Domestically Disabled; Guest Blogger on Pumpkins

2010-10-17T13:31:00.000-07:00

Brittany Peitsmeyer is our Creative Media Liaison and in-house Rachel Ray wanna-be. A product of the mid-west, Peitsmeyer is a self-proclaimed weekend lush with a knack for crafts and a habit of not being able to follow a recipe. Here, she shares with us her Sunday Funday full of pumpkins, Pino Grigio and pretending to be domestic...

It's Sunday morning at 9:15am and after staying in last night and falling asleep early to a 12-hour Jersey Shore marathon, I wake up feeling rested and ready for an activity-filled Sunday Funday. While my friends hit the beach or the closest sports bar to watch high definition NFL for the day, I opt for another option; the pumpkin patch. I convinced my friend (lets call him "Jack") to come along and we Googled our way to the nearest Miami-Dade pumpkin patch.

Key Biscayne Community Church Pumpkin Patch

Let's be honest, "from patch-to-table" sounds great, but a little unrealistic for me. It's more like "from patch-to-Publix" and "from Publix-to-table". In another words, my ambitious trip to the pumpkin patch was mere inspiration for this everything pumpkin blog. Never did I reach my hand into a pumpkin, nor rip out the veiny insides, or dirty my kitchen. I did, however, opted for canned pumpkin (chefs do it too), watched Jack make a killer cheesecake as I sipped Pino Grigio, and gathered a handful ideas for you below...no matter what your domestic abilities may be!

Pumpkin Pie Cheesecake

This one, we (him) actually did make and it was well worth it! Check out this easy recipe below!

Ingredients

1 can (16 oz) pumpkin

1 deep dish unbaked pie shell

2/3 c. light brown sugar

1 pkg (8 oz) cream cheese

1 tsp. ground cinnamon

1/2 c. granulated sugar

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

4 eggs, divided

1 c. evaporated milk

2 tsp. vanilla extract

Directions

Preheat oven to 350 degrees. Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, 2 slightly beaten eggs, milk, and 1 tsp. vanilla in bowl. Pour into shell. Combine cream cheese, sugar, remaining vanilla and eggs, beat until smooth. Pour cream cheese mixture over pumpkin filling. Bake in oven for 1 hour. Chill before serving.

So after two (more like two and a half) helpings of the pumpkin cheesecake I started to wonder about more healthy options. Go figure. Living light or just making extra room for Thanksgiving? Try this...

Pumpkin Chiffon Cake

Ingredients

1 c. flour

1 1/4 cups granulated sugar

1 tbs. pumpkin pie spice

1 t. baking powder

1/2 t. salt

4 eggs, separated, plus 5 egg whites, at room temperature

1 c. canned pumpkin

Directions

Preheat oven to 325 degrees. In a large bowl, whisk flour, 3/4 cup sugar, the pumpkin pie spice, baking powder and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mix until smooth. Using an electric mixer, whip the remaining 9 eggs whites until foamy. Gradually mix in the sugar and beat until stiff, but moist. Add 1/4 of the egg white mixture to the pumpkin batter, folding with a rubber spatula until no streaks remain. Fold in the remaining egg white in the same manner. Put the batter into a 10-inch tube pan with a removable bottom and bake until springy to the touch. (55 minutes). Let cool and serve with confectioners' sugar.

The Breakdown

Calories......123

Fat................2g

Carbs...........25g

Protein..........5g

Anyone who knows me will tell you I am not a huge dessert person. I would always go for a dessert cocktail rather than a slice of pie. Therefore, I couldn't resist. Indulge in this...

Pumpkin Divine

Ingredients

1 oz Grey Goose La Poire Vodka

1 oz pumpkin butter

1/2 oz Triple Sec

1/2 oz simple syrup

1 pinch of cinnamon & ginger

Directions

Add all ingredients to a cocktail shaker filled with ice. Shake until shaker is frosted with ice. Strain into martini glass. Garnish with nutmeg and apple chip.

Project: New Born

2010-10-06T11:17:00.000-07:00

Our team is proud to announce that for the second year in a row AARON'S CATERING will be participating in Project: New Born & Bal Harbour Shops Annual Fundraiser. Why is this year so special? Well for starters, its always special (naturally) however, now in its 37th year the organization is stronger than ever. This year, the founders hand selected a group of young professionals to create greater awareness and appeal to a young generation of new supporters. The end result is a dynamic committee ranging in age, industries, and background who will and have transformed the luncheon event into a chic evening of fashion, entertainment and of course food.

a member of the new Young Professionals group

So what is Project: New Born? Project New Born is a non-profit organization that raises funds for the Neonatal Intensive Care Unit at the University of Miami Miller School of Medicine Jackson Memorial Hospital.

Save the date. This year the event will take place on Saturday, November 6th at the Fontainebleau Miami Beach. from 7pm to 12am. Here are more details...

7:00pm to 7:30pm......Vip Reception

7:30pm to 8:30pm.......Cocktail Reception & Silent Auction featuring Fashion and Art

8:30pm......Lanvin Fashion Show

9:00pm to 10:00pm.......Dinner Stations by The Fountainebleau

10pm to midnight......Afterparty in "Lanvin Lounge: with live music and a chef's dessert tasting (this means us)

Looks from Lanvin 2010

Chef Brian Aaron is still brainstorming on what he will present, but we are sure it will be unprecedented and quite the conversation piece. To learn more about Project: New Born and to purchase tickets to the upcoming event please visit www.projectnewborn.org.

Booze, Brides & Bubbly

2010-09-11T13:04:00.000-07:00

For the past 72 hours our team has been in full gear.From a corporate Dewars event (the booze) to a networking bridal trade show (the brides) to a champagne reception for the multi-coastal Fashion's Night Out (the bubbly)--we have been busy and we are loving it. Here is a look at are most recent productions.

On Wednesday our team headed to the Zodak Art Gallery in Wynwood for Dewars' New Pack Launch. Chef Brian Aaron and his culinary team served a bevy of hors d oeuvres across the venue's 4 galleries. Dishes like Kobe Beef Sliders, Molecular Caprese salads and freshly-cut waffle potato chips with salt and vinegar foam complimented the brand's 4 whiskeys. We also erected 5 bars throughout the space, each serving signature cocktails like the Dewar's Smash (muddled with fresh mint) and Dewar's and Ginger (made with ginger ale and an orange peel garnish). Memorable moment? DJ Le Spam and the Spam Allstars noshing on our signature Stuffed Champignons. Check our Facebook page next week and we should have some awesome shots compliments of Jonathan Scott.

The New Dewar's Collection

DJ Le Spam and the Spam Allstars

The next day we gathered our team and hit Brides in the City at the InterContinental Hotel in Downtown, Miami. The first-ever event--coordinated by our friends at Deco Productions and Grande Affairs--was a huge success. The event's footprint stretched over the hotel's entire mezzanine level and ballroom space. For the first time we presented our Dolce Vita dessert bar. The spread featured Deconstructed S'Mores, Dehydrated Rock Candy with Gummi Bears, Strawberry and Mango Dip N' Dots, Coconut Cheesecakes displayed on our Flying Spoons, and Citrus Capsules garnished with Cucumber Foam and Pop Rocks. Additionally, we served our newest cocktail, a Basil Foam Bellini in the property's spa. Overall, the event rocked! So many amazing vendors and blushing-brides-to-be.

Citrus Capsules via Flying Spoons

Chef Brian Aaron making Dip N' Dots with Fresh Strawberry Puree

The Dolce Vita Dessert Bar

To wrap our 3-day adventure we participated in the second annual Fashion's Night Out. This multi-coastal event, which is anchored in NYC, extended to Bal Harbor Shops on Friday night. Hermes called upon us to greet their VIP guests with Champagne--a drink that is always in fashion!

Until next time, stay hungry (and thirsty) our friends...

The AARON'S CATERING Team

Impulse! & Elements of Flavor

2010-09-03T07:00:00.000-07:00

As we all know this industry is about building relationships. In fact, our team believes in first building the relationship, then the business. With that said, we are always on the prowl for industry events to get involved in, wether its aiding a partner, publication or particular association.

This week we had the pleasure of joining forces with Jamie Oristano and his team at I mpulse! Specialty Event Products Sizzling Summer Showcase. Based in Deerfield Beach, Impulse! manufactures a full range of glassware, porcelain, bar-ware, votives, melamine & polycarbonate, and buffet and tabletop accessories to the special event and hospitality industries.

Here are some of our favorites from their collections...

You name it, they've got it! We had so much fun designing and styling our Flavor Bar using all of their speciality products. It was like Crate & Barrel meets Andy Warhol! We presented our Elements of Flavor Tasting Bar across two days for close to 200 guests. Our food and their products are the perfect marriage. See below.

The Menu

Creme Anaglaise Shooters with Gram Cracker Crumbs

Chocolate-Covered Peanut Butter & Jelly Lollipops

Assorted Marshmallow Kebabs

Citrus Capsule Lychee Shooters

A big thank you to Jamie and his awesome team! We appreciate the opportunity and the chance to play with all your awesome inventory.

Next week it's all about the brides, as we roll out our speciality desserts and signature cocktails and the Brides in the City event. Presented by Grande Affairs, the event will welcome more than 300 brides-to-be to the Intercontinental Downtown Miami. Stop by our lounge sponsored by Rick and his amazing team at Elements & Accents for a sweet treat and then make your way to myspa for a liquid libation like no other!

FRIDAY HAPPY HOUR: (No) Labor Day Party Punch

Strawberry-Lychee Punch

INGREDIENTS

3 small strawberries, hulled
1/4 ounce Simple Syrup
1 canned lychee plus 1/4 ounce syrup
2 ounces light rum
1/2 ounce fresh lime juice
Ice

DIRECTIONS

In a cocktail shaker, muddle the strawberries, Simple Syrup, lychee and lychee syrup. Add the rum, lime juice and ice, shake well and pour into a red wine glass.

CHEERS TO LABOR DAY WEEKEND

The Team at AARON'S CATERING

(NO) Labor Day Bites

2010-08-29T15:56:00.000-07:00

Ahhh...we have just about survived another Summer. From celebrity weddings to Porsche and TAG Heuer, we have been lucky to have stayed busy over the past months! Our team has had a blast not-so-networking with our Facebook Fans, cheering on Brian at numerous Whole Foods and Macy's cooking demonstrations and welcoming baby Valentina and several new team members. Here is a look at some of our favorite summer moments...

What better way to toast the close of summer than a Labor Day picnic? Check out these no-sweat, hassle-free recipes that will turn your picnic into a Hipnic--AARON'S CATERING style!

SCALLOP AND CANTALOUPE CEVICHE

Serves 4

Slice 1 pound sea scallops horizontally into 1/4 inch-thick coins. In a medium bowl, combine the scallops, 2 finely chopped scallions and 1/2 seeded and chopped jalapeno chile. Stir in 1/4 cup each fresh lemon juice and lime juice and 4 stripes lime peel; toss the mixture. Cover tightly and refrigerate, stirring once halfway through until the scallops are opaque. About 2 hours. Discard the lime peel, stir in 1 cup finely cubed cantaloupe and 2 tablespoons fresh mint. Season with salt and pepper.

SPINACH-YOGURT DIP WITH POMEGRANATE & WALNUTS

Serves 6

In a large bowl, whisk together two 7-ounce containers greek stile yogurt, 2 tablespoons Extra-virgin olive oil and 1 tablespoon chopped fresh dill. Using the flat side of knofe, smash 2 chopped cloves garlic with 1/2 teaspoon salt. Whisk the paste and some pepper into the yogurt mixture. Squeeze dry one 10-ounce packaged thawed frozen chopped spinach; stir into the yogurt. Sprinkle with dried chopped mint and 2 tablespoons toasted walnuts. In a small bowl whisk 1 tablespoon each extra-virgin olive oil and pomegranate juice; drizzle over the dip before serving.

BERRY TIRAMISU

Serves 6

In a shallow bowl, whisk together 1 1/2 cups brewed coffee, 2

tablespoons sambuca and tablespoon sugar until the sugar is dissolved. In a separate bowl, whisk together one 1-pound container mascarpone cheese, 1/4 cup heavy cream and 2 tablespoons confectioners' sugar. Using enough ladyfinger cookies to cover the bottom of an 8-inch square baking dish, dip the fingers in the coffee mixture and arrange in a event layer and the bottom on the pan. Spread half the cheese mixture on top. Repeat the two layers. Sprinkle with cocoa powder and 2 cups mixed

berries. Refrigerate the tiramisu for at least 2 hours before serving.

*Recipes courtesy of Everyday with Rachel Ray

Cheers!

TAG Heuer Stops in Miami Beach for 12th Leg of Anniversary Tour

2010-08-20T10:56:00.000-07:00

Last night the luxury Swiss watch brand, TAG Heuer celebrated its 150th anniversary at The Temple House on Miami Beach. For the occasion, the brand teamed up with electric sports car company, Telsa Motors, to create a fully electric, emissions-free concept vehicle. The event, coordinated by Valerie Bihet of The Vibe Agency, drew more than 230 guests including Olivia Newton John, John Secada, Vanilla Ice, and host Jeffrey Donovan.

The event featured a red, black and white color scheme and lots of signage
Photo Credit: Seth Browarnik, Red Eye Productions

The view from the venue's mezzanine level
Photo Credit: Luis Arturo Mora Photography

Event host, Jeffrey Donavan (Burn Notice) and Olivia Newton John inside the concept Roadster
Photo Credit: Seth Browarnik, Red Eye Productions

Bihet (BizBash Florida's 2008 Event Planner of the Year) called upon us for the job! Keeping things sleek and interactive we rolled out a menu consisting of themed (and aptly named) cocktails, molecular hors d' oeuvres and interactive dessert displays.

A TH&T Mojito Mist was one of the event's signature drinks
Photo Credit: Luis Arturo Mora Photography

Citrus Chicken Satay was garnished using colors that mirror the TAG Heuer logo
Photo Credit: Luis Arturo Mora Photography

Chef Brian Aaron leads the culinary team
Photo Credit: Luis Arturo Mora Photography

AARON'S Director of Client Development, Jenny Lynn George and General Manager, Eric Kern
Photo Credit: Luis Arturo Mora Photography

George, Aaron and television producer, Mario
Photo Credit: Luis Arturo Mora Photography

Stilt-walking entertainers circulated through the crowd
Photo Credit: Seth Browarnik, Red Eye Productions

Vanilla Ice
Photo Credit: Seth Browarnik, Red Eye Productions

Miami was TAG's & Telsa's 12th stop on their Pioneers of Odyssey Tour and will be in NYC on September 2nd.

A Week in Review & More...

2010-08-16T12:08:00.000-07:00

What an awesome August thus far! Our team has been "crazy busy" (a phrase used with joy around the office--especially in August)!

Last Wednesday we held our third Facebook Fan Appreciation Happy Hour at Cafeina Lounge Wynwood. We had our biggest turn-out ever! A big thank you to Erica Freshman and the Cafeina family, Credelis Media Group and all of our friends, fans and followers! The space is killer for special events and the Credelis folks hooked us up with a live twitter feed.

On Saturday our team headed to Macy's department store in the Dadeland mall in support of Chef Brian Aaron. Brian prepared a 3 course Asian-inspired meal for the close to 100 guests in attendance. The coolest part? His mug and our logo posted throughout Macys' across South Florida. Their awesome special events team even placed an ad in the Miami Herald!

Moving forward, here is a look at 3 things we are loving RIGHT NOW...

HEADS UP ON ENTERTAINING: We are loving the September issue of Everyday with Rachael Ray. Though we usually stay modern in our designs and presentation, we couldn't resist this sustainable centerpiece idea. The mag's test kitchen director scores multicolored cauliflower and local farmer's markets and uses the heads to make vegetable bouquets. Use antique cans to go vintage or clear glass for simple elegance.

BURIED TREASURES: Another chef's trash is another's treasure, right? Go green and "Bill Nye the Science Guy-esque" and try planting your leftover unpeeled garlic, ginger and lentils. Give'em some water and see what happens!!

hairnet not required.

CHEF PORN: The Food Network South Beach Wine & Food Festival Cookbook is coming out in November! Bourdain pens the forward and the pages are covered with more than 100 recipes from chefs like Paula Deen and Ferran Adria (Brian's Favorite). This (with or without a grand tasting ticket) would make the ultimate holiday gift.

For Us.By Us: CaterARTS 2010

2010-08-03T07:59:00.000-07:00

The International Catering Association's CaterArts conference kicks-off this Sunday in Louisville, Kentucky! We have jealously sent Brian on his way (cowboy boots and all) and he will be updating us (meaning you too) throughout the conference.

Here are our top reasons why CaterArts is a must...

1. Chef-designed education. All classes during the conference are kept intimate to ensure the highest level of hands-on interaction. Forget the text books, the topics are hand-picked for chefs by chefs.

2. Facebook is great and Twitter is better. However, sometimes networking face-to-face with chefs and companies nationwide cannot be beat. Plus, Facebook has yet to come up with a "taste" button.

3. Scouting new talent. The host venue is Sullivan University. The school is one of the only culinary programs that offers a "catering" degree. The students are always looking for internships and mentors.

3. Learn hard. Play hard. In addition to food-filled days, the conference also features a handful of nighttime networking parties which are included in the tuition. After-hours, grab a new contact and hit some Louisville BBQ joints and bars.

FRIDAY HAPPY HOUR: The Laureate

INGREDIENTS

4 orange slices

40 whole cloves

1 1/2 cups water

1/3 cup dried hibiscus flowers

4 small bay leaves

1 cup añejo tequila

4 tablespoons agave nectar

DIRECTIONS

Stud each orange slice with 10 cloves. Bring 1 1/2 cups water to simmer in small saucepan. Remove from heat. Add hibiscus flowers; cover and let steep 2 minutes. Strain hibiscus tea into measuring cup; cover to keep hot. Run 4 brandy snifters under hot water until snifters are warm. Place 1 clove-studded orange slice and 1 bay leaf into each snifter; pour 1/4 cup tequila, then 1/4 cup hot hibiscus tea into each. Stir 1 tablespoon agave nectar into each. Serve.

CHEERS!

The Team at AARON'S CATERING!

Venue Spotlight: Weddings

2010-07-29T06:49:00.000-07:00

We really don't know what it is, but we have "brides on the brain". Following up last week's post, we decided we would give you a peak into our favorite nuptial-friendly venues in South Florida. From indoors and out to modern and traditional, here is a look at 12 noteworthy wedding venues...

1. Vizcaya Museum & Gardens: Currently undergoing restoration, this historic landmark remains open 364 days each year. The grounds feature a main house, ten acres of lush garden and a soon to be restored historic village. Vizcaya can accommodate up to 300 guests and is open for tours daily.

Vizcaya Museum & Gardens

2. Alfred I Dupont Building: Also rich in history, this downtown landmark's mezzanine level was previously a bank and still boasts its safe and teller windows, both of which are available for event usage. The space has 30-foot ceilings, marble flooring and capacity for more than 500.

The Alfred I. Dupont Building

3. The Deering Estate at Cutler: The Deering compound stretches 444 acres along the Biscayne Bay. Mostly noted for its luxe (and ceremony friendly) lawn, the venue can also accommodate groups in its courtyard and Stone House Ballroom.

The Deering Estate at Cutler

4. The Moore Building: Built in 1920 and renovated in 2000, this atrium-style building boasts four floors of event space and art instillations throughout. The entire space can hold up to 2,500 guests and can be rented out by floor if needed. Additonally, there is an adjacent garden which may also be used for events.

The Moore Building

5. Sunset Cove: Located adjacent to the Miami Seaquarium, this open-air and waterfront venue features views of the Miami skyline. The area has two cocktail spaces, a raised stage, large reception area, and private boat dock--accommodating a total of 250.

Sunset Cove

6. Miami Art Space (MAS) & Miami Event Space (MES): At MAS couples can take advantage of three main art galleries ranging from 800 to 2,000 square feet for as many as 300. Outside a 7,000 square foot courtyard may also be used. MES spans nearly three blocks. The main space dubbed C3 is 7,000 square feet of raw event space. MES also boasts an indoor soccer field.

Miami Art Space

7. Miami Beach Botanical Gardens: Located in the heart of South Beach, this space offers both indoor and outdoor venues. The indoor space can host 130 and boasts white-washed wood beamed ceilings and views of the surrounding gardens. The largest of outdoor spaces is an open lawn for 250.

Miami Beach Botanical Gardens

8. Ice Palace Film Studios: This raw multipurpose space boasts over 145,000 square feet of space for film and television productions and or events for as many as 10,000. The building has five stages, 24-foot ceilings, a lobby, and garden.

Ice Palace Film Studios

9. Douglas Entrance: Dating back to 1927, Douglas Entrance is comprised of more than 450,000 square feet of office space, tropical courtyards and the La Puerta Del Sol ballroom. The ballroom has a capacity of 500 and features its own kitchen, balcony and courtyard.

Ballroom at Douglas Entrance

10. Schnelby Redland's Winery: Nestled upon 20 acres, this property offers three spaces for weddings as large as 300. There is a 5,000-square-foot Grand Tiki, a smaller tiki for 60, and an indoor tasting room for about 130.

Schnelby Redland's Winery

11. Solari Gardens: Part furniture store, part event space, this venue can hold more than 500 guests. The area features covered space, sandy lounge areas and rental includes luxe outdoor furniture.

Solare Garden

12. The Spanish Monastery: Here, couples can choose from seven different ceremony venues and four reception areas. The largest, The Prayer Well is courtyard-like and can host as many as 200.

The Spanish Monastery

OUR THIRD FACEBOOK FAN APPRECIATION HAPPY HOUR IS AUGUST 11TH!!!

WHO'S CIRCLE ARE YOU IN?

OUR FACEBOOK APPRECIATION HAPPY HOUR'S ARE BACK--AND STRONGER THAN EVER!

PLEASE JOIN US AT WYNWOOD'S MOST BUZZ-WORTHY VENUE, CAFEINA

LOUNGE, FOR OUR THIRD ANTI-NETWORKING HAPPY HOUR.

::NO NAME TAGS, NO ICE BREAKERS & NO FORCED INTRODUCTIONS::

OUR TEAM WOULD LIKE TO THANK THOSE FANS & FRIENDS WHO KEEP UP WITH OUR SOCIAL MEDIA

EFFORTS WITH A COMPLIMENTARY COCKTAIL & A GREAT TIME.

RSVP

::::::::::WHO'S CIRCLE ARE YOU IN?::::::::::::

Food & Fashion: Catering Trends Spotted at Mercedes-Benz Fashion Week Swim

2010-07-22T10:56:00.001-07:00

Mercedes-Benz Fashion Week Swim wrapped earlier this week after an extended five days of shindigs and shows. Organized by IMG Fashion, the 6th annual event drew more than 12,000 fashionistas, designers, press, and international sponsors to Miami Beach (including us)!!

We saw stilettos in the sand (a big no no), the Kardashian sisters, and a ton of new designs. Also spotted: 3 catering trends we have to share...

Spiked Cupcakes. At Wednesday's Splashion event at LIV

guests were given a pleasant surprise when LA Sweets infused their mini cupcakes with Cointreau (one of the night's sponsors).

Stemless Disposables. The Raleigh served as the host hotel again this year with

the kickoff party and shows taking place onsite and around the pool. Sticking to pool rules of "no glass", bartenders served white wine and cocktails in stemless (and plastic) wine glasses. These chic glasses manufactured by Govino also had a grove for ones finger to fit comfortably.

Grapefruit & Ginger. Throughout the week Belvedere was onsite at the Raleigh keeping everyone's thirsts quenched. One standout cocktail? Their new grapefruit-infused vodka paired with ginger. The tart cocktail was dubbed The Pink Ginger Cosmo. Here is the recipe...

Ingredients

1.5 oz Belvedere Pink Grapefruit

1/4 oz Ginger Liqueur

1/4 oz Lime Juice

1/2 oz Cranberry Juice

Directions

Shake all ingredients with ice and strain into desired glass. Garnish with grapefruit peel.

SAVE THE DATE: CHEF BRIAN AARON TO DEMO AT MACY'S DADELAND, AUGUST 14TH

Get Moore Out of Your Wedding

2010-07-14T07:12:00.000-07:00

We have sat at the round of ten, danced in the hotel ballroom and even (gasp) thrown rice. Though these predictable wedding staples are practical, they are also passe. Brides and planners have been pushing the envelope in recent years, experimenting with everything from colors and textures to venus, menus and logistics.

Take a look at the wedding of Javier and Legne. This power couple ditched the hotel ballroom for the architecturally advanced Moore Building, traded the rounds of ten for long rectangular tables, and used liquid nitrogen to add some "cool" to their menu.

Looking for more inspiration? Here is a list of our favorite resources & blogs...

The Knotty Bride

ESTY

BizBash

100 Layer Cake

Project Wedding

Eco-Beautiful Weddings

The Knot

Brides.com

Just to name a few...

While on the topic of weddings, check out this noteworthy charity, Wish Upon A Wedding!

With chapters nationwide, the nonprofit grants weddings to those individuals who face life-threatening illnesses. To help, check them out!

FRIDAY HAPPY HOUR

The Mango Alexander

Ingredients

3/4 cup water
3/4 cup sugar
3 cups unsweetened coconut milk
1/2 cup fresh lime juice, plus 2 teaspoons finely grated lime zest
2 cups mango vodka (see Note)
Ice

DIRECTIONS
In a small saucepan, combine the water with the sugar. Bring to a simmer and cook over moderate heat until the sugar dissolves, about 1 minute. Transfer the sugar syrup to a small bowl and let stand until cool, about 20 minutes.
In a large pitcher, mix the coconut milk with the lime juice and sugar syrup. Pour in the vodka. Fill the pitcher with ice and stir until the mixture is chilled. Pour the mixture into martini glasses, sprinkle with the lime zest and serve.

NOTES
Mango vodka is available commercially, but you can also make it at home: In a jar, combine 2 cups of vodka with 2 cups of diced fresh mango. Cover and refrigerate overnight or for up to 4 days. Strain, discarding the mango.

CHEERS!!
HAVE A GREAT WEEKEND
The AARONS CATERING Team

NOW INTRODUCING: Paellas by AARON'S

2010-07-09T12:13:00.000-07:00

It has been a super exciting week for our team here at AARON'S CATERING! Due to the overwhelming response and success of MIAMI PAELLAS, we have decided to take the concept viral. Enter: Paellas by AARON'S.

Our latest venture in web-based and hassle-free, offering the client (whether it be a bride, event planner or backyard party host) the opportunity to design his or her own paella catering package 24 hrs a day.

This is menu planning gone mobil! Users can now obtain quotes from the comfort of their own homes, that nook in Starbucks, Blackberry or iphone!

Paellas by AARON'S features more than 10 customizable paellas (including a 100% vegetarian option) and a bevy of different dessert and beverage choices. For

example, clients may opt to add red or white sangria, coffee or and

or assorted desserts to their unique package.

The fine print:

Costs are based per person
Orders must have a minimum of 30 guests
Packages include complimentary salad and bread
Personal Chefs and Servers are available at an additional cost
Orders must be placed at least two days prior to event
Delivery charges will apply

Log on and check us out. Your next paella party is just a click away!

FRIDAY HAPPY HOUR

In ode to this weekend's Red Bull Futag, this elixir should get you flying (or "give you wings")

A LOTTA BULL

Ingredients

5oz Rum, gold

2oz Cream of coconut

8oz Pineapple juice

8oz Red Bull

1 Whole banana

Directions

Mix ingredients in a blender with desired amount of ice. Serve in glass with a straw.

Have a great weekend!

The AARON'S CATERING Team