8/8/2019 Catering Newsletter Fall 2009

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travelers throughout Europe.

During the Middle Ages catering spread

throughout Europe and evolved into

not only providing

Most people have been to an event that

was catered by a proessional catering

company. Catering enters peoples lives

during some o their most important

times: weddings, baby showers and

anniversary parties, just to name a ew.

Have you ever wondered just when cateringactually started?

Catering can be traced back to the 4th

millennium BC in China. During this time

in China as well as in Ancient Egypt,

Greece and the prosperous times o the

Roman Empire, catering was used to provide

ood or soldiers on transportation and

trade routes. It was also critical in the

Christian Pilgrimages to Rome and other

Did you ever wonder when catering began?

THE HISTORY OF CATERING

FALL 2009

NEWSLETTERIssue1, Volume 1

INSIDE THIS ISSUE.

.

.

.

.

.

.

Welcome

Page 1

The History o Catering

Page 1

Catering Trends

Whats Hot Today!

Page 2

Letter From the

Director o Dining

Services

Page 2

Catering Policies

Planning Your Event

Page 2

Our Favorite RecipesAutumn Trifle with Roasted

Apples, Pears, and Pumpkin

Caramel Sauce

Page 3

Seasonal Fall MenuOerings

Page 4

Whet Your Appetite Newsletter University Catering at the University of Connecticut Department of Dining Services www.dining.uconn.edu/catering

(continued on pg. 4)

elcome to Whet Your Appetite, the first University Catering newsletter.

Entering a new age o catering and inormation, we thought it would be un to

keep in touch with you through a newsletter throughout the se mester. In this and

uture newsletters you will ind an array o inormation...perhaps a recipe or two,

photographs, seasonal specials, eature

articles, meet the sta and other

tidbits o inormation. Our

catering newsletter will be

distributed electronically to

continue our eorts to be

environmentally responsible.

Newsletters will also be posted on our

website at www.dining.uconn.edu/catering.

Look or our next newsletter in November, in time to help

you plan or your holiday get togethers. I you have any topics

or items you would like us to cover, eel ree to contact us at 860-486-5053 or by

email at: catering@uconn.edu.

W

Sizzlin Veggie

Kabobs

Let University Catering cater your next event!Weddings, Anniversaries, Holiday Parties, Banquets,and Conferences, all in our beautiful Rome Ballroom.

(Please ask about catering in other locations.)

Let University Cateringcater your next event!

8/8/2019 Catering Newsletter Fall 2009

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Three major trends dene catering today.

Guests demand ood that rivals the best o

international cuisine, they hunger or the

soothing avors ocomfort foods, and desire

oods prepared with locally grown ingredients.

International Cuisine

Last year University Catering added ethnic

themed bufets to its menu guide. There is

a menu or everyone. ATaste o San Juan

includes authentic ried plantains and Arroz

con Pollo. The Asian Bufet ofers Thai Peanut

Noodle Salad and Sesame-Orange Chicken.

For genuine Americana cuisine, we ofer the

Thanksgiving Year-Round Bufet. It includes

resh sliced turkey, candied yams and apple

and pumpkin pies.

Comfort Foods

Comort oods are back! Nurturing, down-to-

earth oods that evoke ond memories, tradi-

tions, and a great meal shared with riends and

amily. Rich and creamy Macaroni and Cheese,

Jack Daniels Marinated BBQ Ribs and Warm

Peach Cobbler are just a ew o our delicious

menu oferings.

Three major trends define catering today.

LETTER FROM THE DIRECTORC. Dennis Pierce, Director of Dining Services

Vegetables are a must on a diet.

I suggest carrot cake, zucchini

bread, and pumpkin pie.

~ Jim Davis

Locally Grown Ingredients

The Farm-to-Fork movement has made its

way to the UConn campus and into our buets.

University Catering

uses only UConn

Dairy Bar ice

cream, we

incorporate

locally grown

produce when

available and

even use UConn

Gold Honey rom our own Dining Services

apiaries or various desserts (upon request).

To incorporate all three trends, University

Catering will be introducing seasonal menu

specials. From Local Routes entrees prepared

with resh, local ingredients to tasty, comorting

desserts, there will be something or everyone.

All items will be prepared with the reshest

ingredients to capture the essence o New

England seasons. Fall menu items will only be

available or a limited time. So remember to

keep your mind open and taste something

new today.

Sweet and satisying cupcakes

are not only trendy right now

but are gorgeous little works

o art to add color and beauty

to your next catered event.

Page 2. Whet Your Appetite Newsletter University Catering at the University of Connecticut Department of Dining Services www.dining.uconn.edu/catering

WHATS HOT IN CATERING

Welcome to the source for all of your catering needs here at UConn. We are

really excited to be able to crat a newsletter that not only tells you what

the new trends are, introduces staf that makes it all happen, but also

gives you a behind the scenes peak at how University Catering is able

to do in excess o 3,580 events annually. Additionally as an added eature

we will share with you a tried and true recipe that you can master or your

own catering needs.

As you may not be aware University Catering has gone through a signicant

change in the past year. We have centralized our production and moved our operations to Shippee Hall.

In response to a decrease in business we have downsized our staf rom 48 ull and part time employees

to 29 ulltime employees. We have begun to do a national search or a General Manager o Catering, a

position that has been vacant or well over a year. In preparation or our new mode o operation we will

be undergoing a renovation of our production area at Shippee, allowing us to better serve the UConn

community. Please take time during your busy day and peruse our eforts and as always, thank you or

your continued support.

ITS ALL IN THEPLANNING

When planning your event, keepin mind that larger, more involved

events require a signicant

amount o planning and coordi-

nation. We recommend that you

place your order as early as pos-

sible to ensure a smooth owing

event. For popular dates such as

commencement weekend, open-

ing week, amily weekend, last day

o classes - more advanced plan-

ning is required. We will do our

best to accommodate all orders;

however, a late notice decreases

our ability to provide adequateservice and supplies.

The busy catering calendar may

not be able to accept late book-

ings. Even with what may seem as

easy as cookies and beverages,

delivery can still be an issue. I we

can accept them, an additional

charge is necessary to cover the

expense o last-minute alterations

and ordering. Events booked with

(continued on next page)

Catering Policies For

Planning Your Events

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Saturday, Sunday,

Monday* Prior Tuesday

Tuesday Prior Wednesday

Wednesday Prior Thursday

Thursday Prior Friday

Friday Prior Monday

OUR FAVORITE RECIPES...One of our favorite fall recipes! Enjoy!!

Whet Your Appetite Newsletter University Catering at the University of Connecticut Department of Dining Services www.dining.uconn.edu/catering Page 3.

ITS ALL IN THEPLANNING(continued rom previous page)

less than seventy-two (72) hours

notice will require a ten percent

(10%) increase. Less than orty-

eight (48) hours will be twenty

percent (20%) additional.

University Catering services may

sell out when maximum capacity

is reached. Preliminary menu

arrangements are recommended

as early as possible, but must be

made at least ourteen (14) busi-

ness days in advance in order or

our staf to meet your needs and

expectations. Please note, peakdemand or delivery is 8:00am -

9:00am and 11:00am 1:00pm,

thereore we may need to adjust

your requested delivery time.

To ensure appropriate service

preparation, all cancellations

and/or changes referring to the

menu, guest count and event

arrangements must be nalized

by twelve noon, three (3) busi-

ness days prior to your event. The

event day is not included in the

calculation. Our ability to serve

additional guests added ater theguest count guarantee deadline

(i.e., less than three days beore

the event) will be determined

on a case-by-case basis. Any

decrease in the number o guests

made ater the guarantee dead-

line will not reduce the quoted

cost o the event. I the number

o guests exceeds the guarantee,

the client will be charged or the

actual number attending.

Event Day Guarantee

Due By

*I the Monday prior to your event is anobserved Holiday, guarantees will be due

one day earlier than the above stated.Bouquet Garni

Autumn Trifle with Roasted Apples, Pears,and Pumpkin-Caramel Sauce

A pastry bag and large rosette tip are optional or the whipped cream topping, which can also be spooned overthe trie.

For Cinnamon Pastry CreamWhisk yolks and 1/2 cup milk in large bowl. Add sugar, our, vanilla, and cinnamon. Whisk until sugar dissolves. Bring

1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture.

Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transer

to medium bowl. Add butter and stir until melted.

Press plastic wrap directly onto surace. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)

For Pumpkin-Caramel SauceMelt butter in heavy small saucepan over medium heart. Add sugar and cook until mixture is deep amber, stirring

constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble).

Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Rerigerate until cold, about 2 hours.(Can be made 2 days ahead. Cover and keep refrigerated.)

For Roasted FruitPreheat oven to 400 degrees. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet.

Heat in oven until butter melts and begins to brown, about 5 minutes. Add ruit to baking sheet and toss with butter.

Roast until ruit is sot and golden, turning with metal spatula every 15 minutes, about

1 hour. Cool ruit on sheet.

For AssemblyPlace ladyngers, at side up, on baking sheet. Brush with Sherry. Line bottom o 2 or 3 quart glass trie dish with

single layer o ladyngers, Sherry side up. Line bottom edge with 1 row o ladyngers, Sherry side in, pressing gently

against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizz le 1/2 cup caramel

sauce over. Line edge o dish with second row o ladyngers, Sherry side in. Cover ruit with single layer o ladyn-

gers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line

edge o dish with third row o ladyngers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)

Whip cream, sugar, and vanilla in bowl until mixture holds peak. Fill pastry bag tted with large rosette tip with

whipped cream and pipe over trie or spoon whipped cream over. (Can be prepared 3 hours ahead; chill.) Drizzle

2 tablespoons caramel sauce on whipped cream. Brush pear slices with lemon juice; arrange decoratively atop the

whipped cream. Serve, passing remaining caramel sauce separately.

Assembly

3 1/2 dozen (about) soft ladyngers1/3 cup dry Sherry

2 cups chilled whipping cream

2 tablespoons sugar

Cinnamon Pastry Cream6 large egg yolks

2 cups whole milk3/4 cup sugar

1/2 cup cake our2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

2 tablespoons unsalted butter

Pumpkin-Caramel Sauce1/4 cup (1/2 stick) unsalted butter

1/2 cup sugar1 cup heavy whipping cream

1/2 cup canned pure pumpkin

Roasted Fruit3 large Fuji apples, peeled, cored, cut into 1/2 inch cubes (about 4 cups)

3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)2 tablespoons resh lemon juice

2 tablespoons unsalted butter, cut into 1/2-inch cubes

1 teaspoon vanilla extract

8 1/8-inch-thick slices Bosc pear

1 tablespoon resh lemon juice

8/8/2019 Catering Newsletter Fall 2009

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Page 4. Whet Your Appetite Newsletter University Catering at the University of Connecticut Department of Dining Services www.dining.uconn.edu/catering

continued from page 1

ood or soldiers and travel-

ers but or entertainment

purposes or the upper

classes. Catering and ood

service became so popular

in the 14th and 15th century

that Germany was the irst

country to put laws in place

regulating quality o both

ood and beer.

Catering continued to lour-

ish and in the mid 1800sAlexis Soyer invented the

irst catering boiler which

used steam to help keep ood

warm. During the 19th and 20th

century many more technical

innovations, improvements in

transportation, and growing

populations helped catering

become an important part o

the national economy.

Todays catering has evolved

rom simply providing oodor travelers. Catering compa-

nies now pride themselves on

not only providing appetiz-

ing ood but also a visually

appealing atmosphere, rom

the presentation o ood

to linens and decorations.

Although the intent o cater-

ing has changed throughout

the years, it continues to be a

vital part o our society.

Background Inormation or article romwww.cababstracts.org

HISTORY OF

CATERING

UNIVERSITY C ATERING626 Gilbert Road Ext.

Rome Commons, 1st FloorStorrs, CT 06269-1071

860-486-5053

Fax: 860-486-5054

Seasonal SpecialsFall 2009 produces a wide variety of delicious fruit s and vegetables that we

can offer you, including fresh local and organic produce.

PASTRYFall Harvest Muin

Pumpkin, Walnuts, Carrots, Cinnamon-Pumpkin Flavor, topped with Butter Streusel$10.00/dozen

HORS D OEUVRECranberry & Brie Phyllo

$15.00/dozen

SALADS(Can be used or your Custom Hot Buet or Full Service Menu)

Baby Spinach with Dried Cranberries, Pumpkin Seeds & a Maple Shallot Vinaigrette

Apple Pear Salad with Lemon Poppy Seed Dressing

SOUPSCream o Butternut Squash & Apple Soup

$18.00/gallon

Roasted Root Vegetable Soup$18.00/gallon

ENTREES(Custom Hot Buets)

Roast Pork Tenderloin with Braised Red Cabbage & Apples$28.00

Roasted Butternut Squash Ravioli with Sage Cream Sauce(Vegetarian Entree)

NEW GOURMET SANDWICH SELECTIONCranberry & Almond Chicken Salad Sandwich on a Croissant

DESSERTSCranberry Pear Crisp

$70.00/per order (serves 24-30)

Spiced Pumpkin Tarts$18.00/dozen

FallSPECIALTIES2009

TEST YOUR KNOWLEDGE

What is the term or

a bundle o mixed herbs

used to lavor soups

and stews?

Answer on page 3.