Sign Up For An
ONLINE ACCOUNT
Become A
PROVIDER PARTNER
Take Part In The
Lunch Buddy Program
IN THE NEWS
 |
Greetings! |
| Welcome to the second edition of The Dish! It's been an exciting time for us with many new initiatives. We really look forward to seeing you all at the Fall Restaurant Showcase and as always please feel free to forward this to all of your friends. Bon appétit! | |
 |
Chef's Corner - Mark Awada |
| Title: Executive Chef Restaurant: Kincaid's in St. Paul Years in Business: 8 years Education: University of Minnesota, BA in Speech Communications. Mark Awada's grandmother used to say, "Imagine it's going to be on your plate after it's cooked," sparking his passion and desire for making food delicious-and attractive. Mark has now been making beautiful food in the restaurant industry for over 25 years. He got his start working in his family's restaurant, Awada's, in St. Paul. Today he continues his family cooking legacy by working as the Executive Chef at Kincaid's. Favorite Dish: I always love a good bowl of steaming hot noodle soup. Favorite Spice: Chili powder. There are so many things you can do with it depending on how coarse or fine it is. Type of music playing in the kitchen: It depends on who's got the most work to do. Today we had Metallica going. Sometimes it's mariachi music, a lot of rock, and some classic rock. Most famous celebrity you've cooked for: In our restaurant, the Wild players come in all the time. During the figure skating championships we had Bob Costas, Kristy Yamaguchi, and Tara Lepinski. I try not to make a big deal about it. We want people to feel comfortable here. Best cooking tip: Start with a very hot pan and turn your heat down while you're cooking. Food areas of expertise: My favorite style is braised meats. You can do a lot of searing and slow cooking in the oven. Short ribs and carnitas, for example. Signature Dish: My lamb shank is pretty good. I do it on top of parmesan risotto with vegetables. At the restaurant I do a grilled mahi with lime coconut rice, vegetables, and traditional thai herbs and lemongrass dressing. What is one tool you can't live without in the kitchen: Chef's knife. I use it for everything. |
|
| Try one of Mark's Recipes Yourself Garlic & Honey Rubbed Beef Tenderloin Beef Tenderloin (trimmed & cleaned): 1 each (aprox 5 lbs) Honey: 2 Tbsp Garlic (fresh, minced): 1 cup Kosher Salt & Cracked Black Pepper: 2 tsp 1. Mix honey, garlic & seasoning in a bowl. Rub mixture over entire beef surface. Let marinate overnight. 2. Roast in oven at 400 degrees until 110 – 115 degrees internal temperature. |
 |
CCC Launches "Cakes on Command" |
| New Hope, MN — Creative Corporate Catering (CCC), a restaurant delivery service, presents their fourth annual Fall Restaurant Showcase. Menu selections from over 30 Twin Cities restaurants and bakeries will be showcased, and signature dishes and delicacies will be sampled by attendees. The event will be Wednesday, September 10, from 3-7 p.m. at the Golden Valley Country Club. Appealing to the business and corporate professionals who make catering and food delivery decisions, this event is free and open to the public. This year at the event, Creative Corporate Catering will roll out their new private label line of twelve cakes, Cakes on Command. This new service will be available with as little as a six hour advance order. (Most CCC bakery orders require over 24 hours’ notice.) Their lineup will include cakes, cheesecakes and individual cake desserts. This new service will be available beginning in September 1, 2008. Last year’s Showcase saw a 32 percent increase in attendees, and even higher growth is anticipated this year. “In 2007, we implemented a passport punch card system that motivated attendees to visit our wide array of vendors, making them eligible to win our grand prize offering,” says Tom Kuehl, Director of Marketing. “As a special bonus, our prize winners will be invited to sample our new line of cakes.” Prizes will be awarded to lucky attendees throughout the event, including Häagen Dazs Ice Cream Sundae Bar for 10 and other assorted prizes. The grand prize is a two-night stay at Grand Superior Lodge. For more information, please visit www.fallrestaurantshowcase.com. Cakes on Command flavor choices include: German chocolate cake, black forest cake, white raspberry cake, snicker blitz cake, carrot cake, turtle chocolate lava cake, black raspberry chocolate lava cake, sweet street six layer chocolate cake, New York vanilla cheesecake, strawberry cheesecake, chocolate raspberry cheesecake, and turtle cheesecake. The company website includes more information and pictures of all available cakes. Ordering is available via fax, phone or website. Based in New Hope, MN, Creative Corporate Catering has been sourcing premium restaurant and catering food with on time delivery to businesses in Minneapolis, St. Paul, Bloomington, and surrounding suburbs for the past seven years. Creative Corporate Catering sources its food options from over 75 restaurants, bakeries and caterers and allows clients to mix and match food from numerous restaurants on a single order. |
|
| Click here for more info |
 |
RMDA Elects Dullnig to Board of Directors |
| New Hope, MN - Creative Corporate Catering announces today that their Director of Operations, Teri Dullnig, has been elected to the Board of Directors for the Restaurant Marketing and Delivery Association (RMDA). Dullnig will serve a two year term as Treasurer for this national trade organization. In addition to managing the association’s finances, Dullnig will attend the annual convention, board meetings and sit on various subcommittees. Elections were held in mid May at the annual convention held in Chicago. Creative Corporate Catering was honored also at the annual conference to receive the first annual Robert Lapkin Award for Excellence stemming from the untimely passing of the company’s founder in November of 2007. The Award recognizes outstanding service, growth and integrity within an association member company. The award commemorates Lapkin, who was considered a visionary in this industry. “Internally, we all recognized Bob’s leadership and innovation in the restaurant delivery industry. We’re delighted that the industry’s core association both recognizes and honors his bold contribution to the field,” said Creative Corporate Catering President Cathi Lapkin. Regarding Dullnig’s board election, Lapkin continued, “Teri worked side by side with Bob for ten years and will bring strong input and value to the RMDA Board of Directors. It really speaks to her abilities in adapting and excelling in an ever changing market, while staying focused on our corporate commitment. “ Based in New Hope, MN, Creative Corporate Catering has been sourcing premium restaurant and catering food while providing on time delivery to businesses in the Twin Cities and surrounding suburbs since 2001. Creative Corporate Catering acquires their food options from over 75 restaurants, bakeries and caterers while allowing clients to mix and match items from numerous sources on a single order. |
|
| Click here to view our restaurants |
 |
Creative Corporate Catering Honors Visionary Founder |
| Creative Corporate Catering was honored also at the annual conference to receive the first annual Robert Lapkin Award for Excellence stemming from the untimely passing of the company's founder in November of 2007. The Award recognizes outstanding service. | |
