Fishing! (sort of)

School may be out for Summer but class is definitely in session, at least for any SMART Catering Chef it is.   Ahhhh… Kentucky in July.   May not sound like a dream vacation destination but I can’t wait to head that direction again for what is now my third year in a row. I am honored to participate as an educator at this year’s CaterArts. Held annually by the International Caterers Association, CaterArts is composed of classes with the catering chef in mind. Hosted in Louisville, Kentucky and sponsored by Sullivan University, it is not only a great learning experience, but also a great party! Would you expect anything less from Catering Chefs?  My topic this year ReDuce: Scintillating Sauces with Fish.– I am really excited to share the stage with the talents of Chef Ron Rando of  Thomas Preti Catering.

Don’t be late for class!  Early Bird Registration ends June 15th!

Baked Scallops with Black Garlic Butter

Serves- 60

  • 60 Sea Scallops
  • 1# butter
  • 1 ½ heads Black Garlic
  • 2 cups Japanese Bread Crumbs

Whip the butter with the garlic until it is completely incorporated.

Scoop the butter over the scallop. Top with Breadcrumbs. Broil.

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