Sweet Miami Lemonade & BAKING OUT LOUD!

Sweet Miami Lemonade & BAKING OUT LOUD!

Whether its candy, chocolate or sweet ‘n salty, we can agree that confection in the name of charity is a sweet deal for all!  Enter Alex’s Lemonade Stand Foundation and acclaimed pastry chef, Hedy Goldsmith.  Not only is Hedy the Pastry Chef for Michael’s Genuine Food & Drink and a friend of the A Joy Wallace family, she is also author of Baking Out Loud: Fun Desserts with Big Flavors! The two have come together for Sweet Miami Lemonade, the newest addition tBOL hi reso the foundation’s roster of culinary events benefiting childhood cancer research, happening on November 1st.

Join us for the party at the new Marlins Park, where fans will be able to enjoy signature cocktails and dessert pairings in  four exclusive private suites.  Be among the first to enjoy Hedy’s desserts, such as Tangerine Creamsicle Pot de Crème, Buttered Popcorn Gelato and Junk in da Trunk Cookies, all while contributing to finding a cure for childhood cancer.  Only 200 tickets are available, and are $150 each.  Sponsorships are also available.  Satisfy your sweet tooth and help us strike out kids’ cancer!


Have a sweet craving that can’t wait?  Try one of Hedy’s Signature Recipes now:


Reprinted with permission from Baking Out Loud by Hedy Goldsmith.  Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.


12 ounces bittersweet chocolate, (preferably Valrhona Caraibe 66%), chopped

3 cups freshly popped popcorn

½ cup salted peanuts (preferably Virginia)

Pinch of kosher salt

 137_Gold_POPCORN PEANUT BARK_art_r1

Photo Credit: Ben Fink


1.  Line a baking sheet with a nonstick liner.

2.  Melt the chocolate in a large heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth, about 4 minutes. Remove the bowl from the heat and add the popcorn, peanuts, and salt. Fold the mixture until the popcorn and peanuts are evenly coated with the chocolate.

3.  Scrape the mixture onto the prepared baking sheet and spread into a thin layer.

4.  Refrigerate for about 30 minutes, or until cold and firm. Break into small clusters and store in an airtight container in the refrigerator for up to 5 days.

Makes 1 pound

Beyond Ceviche: Exploring Peruvian Cuisine

Beyond Ceviche: Exploring Peruvian Cuisine

From street foods to the daily table, traditional Peruvian foods are appearing on the menus of many upscale restaurants and are moving into our global palate.  We happen to be lucky enough to have a Peruvian native as our Executive Chef!  Catersource Magazine & the International Caterer’s Association have teamed up to bring you The Art of Catering Food Conference in Denver, CO.

Executive Chef Elgin Woodman will be teaching at this year’s conference, discussing the cultural and regional influences of Peru during her course entitled, “Beyond Ceviche: Exploring Peruvian Cuisine”.  Elgin will identify key ingredients in the Peruvian kitchen, showcase Peruvian foods on catering menus, and demonstrate Peruvian ingredients that you can sell in your market.

As a sneak peek, Elgin share’s her special recipe for the Classic Peruvian Dish, Lomo Saltado:

Ingredients (Serves Five):


1 TSP Minced Garlic

2 LBS Tenderloin Tips

1 Red Onion Wedge

1/2 LBS Plum Tomatoes, Quartered

2 LBS Yukon Fries

3 Aji Amarillo, Cut in Strips

6 TBS Soy Sauce

2 TBS Cilantro

1 Bunch Green Onion

1 Pinch of Cumin

Red Wine Vinegar

Salt & Pepper to Taste

Oil to Fry



– Season the meat with the garlic, then coat a sauté pan or wok with oil.

– Sear the beef on high heat, season with salt, pepper and cumin.  Remove from the heat.

– Add more oil to the sauté pan/wok, then sauté  and the onions.  Add a dash of the red wine vinegar until it evaporates, ensuring the onion keeps its texture.  Remove from the heat and reserve.

– Repeat the same process with the tomato as you did with the onions.

– Return all ingredients to the wok, including the seared beef.  Add the Aji Amarillo and Soy Sauce to incorporate all the flavors.  Toss in the cilantro and green onions, then add in the fries.

– Serve immediately with Rice & Peruvian Corn, Tacu Tacu or Noodles.


Lomo Saltado

Food & Fete: Lighten Up that Plate!

Food & Fete: Lighten Up that Plate!

Sorry New Yorkers, but the Floridians are well into sunshine season!  As Spring turns to the unavoidable heat of Summer, it seems everyone is looking to lighten up, eat healthy and get beach ready.

So today we’re talking fresh greens and how to incorporate them into your next party menu.  Arugula, Mesclun, Butter, Bibb, Romaine, Oak Leaf – – the varieties that lettuce has taken has grown to incredible amounts!  In our food world, we turn the average salad into a Hydroponic Wall of Greens Station with plenty of curb appeal.

Imagine each piece and leaf freshly clipped to your liking right in front of your guests. Pair that with sustainable toppings and seasonal fish, and you’ve got a filling creation to please the palate without a lot of “heaviness” on your plate….or scale. 🙂

Check out our Spring & Summer Hydroponic Greens Station ideas using seasonal fish and toppings.

Spring | Olive Crusted Florida Sturgeon

Served with Asparagus and Endive Tartlet

Topped with a Fried Egg

Hydroponic Greens with Choice Toppings:

· Peas

· Radishes

· Golden Beets

· Tomatoes

· Goat Cheese

Summer | Fluke

With a Sweet & Sour Eggplant Escabeche

Served with Patatas Bravas

Hydroponic Greens with Choice Toppings:

· Watermelon

· Mango

· Tomatoes

· Corn

· Cabrales Cheese

· Spiced Almonds


It’s innovative, healthy (a great source of Vitamin A & Potassium!) and a great way to lighten up your event by planning a “stations” dinner party.  Check out photos below!

5th Annual AFR Networker

5th Annual AFR Networker

At Gulfstream Park!

Last week’s networker, coordinated by AFR Event Furnishings, was truly one to remember.  Excited about the opportunity to bring our catering and design team together on a networking project, we created a beautiful display centered around rustic earth tones and natural elements.

Our creations were presented on Verterra eco-friendly china, and photos are courtesy of Creative Focus (Find more on their Facebook page).  Special thanks to Gulfstream Park for hosting the event!

The Menu:

  • Bison & Beef Sliders with Gruyere & Heirloom Tomato Jam on Brioche, paired with Beer Battered Green Beans
  • Chickpea Panisse with Oxtail Jam
  • Pasta with Mussels in White Wine Sauce, werved with Green Lipped Mussels “Spoons”



While the cake may not be kid friendly, it was a cool décor piece!


The mussel shells served as spoons for our pasta dish.


Our Bison Slider & Asparagus Fries combo was a crowd favorite, and looked beautiful on the Verterra plates.


A variety of earthy elements, including sculpted vases, tropical plants, lanterns, wheat grass and driftwood completed our lusciously green station.


Here is a wide shot of our Bison Slider display, balanced on a leaning bamboo ladder.


A few of the AJW sales team, including a special guest, Mona Meretsky!

(L to R): Adelee Cabrera, Sabdy Pacheco, Jessica Zeidler, Mona Meretsky,
Joy Wallace and Sara Silver.

When Mangos Are in Season…

When Mangos Are in Season…

Our Beauty Routines Get a Lift!

Yesterday we were greeted by 15 lbs. of fresh, ripe mangos… the kind only one could find at a local produce stand.

The stifling aroma, so delicate yet intoxicating, engulfed our Sales Office so swiftly, it didn’t take long for us to find multiple creative outlets for this magnificent fruit.

…Mango Salsa, Mango Mojitos, Mango Marmalade, Mango Bread, Mango Gazpacho, Mellow Mango Pops, just simply fresh Mango with Greek Yogurt, Caramelized Mango Buttercream mango2atop Gingerbread Cupcakes…

The ideas just kept coming, I guess that’s what happens when you throw a bunch of catering artists in a room together.

All day long we sat here in agony deciding what our evenings would bring about with this fruit, and finally as 5 o’clock rolled around, the mock produce stand that was once at my desk, slowly started to dissipate.

As I retreated home, I started thinking of a different use for these fruits. One that’s outside of the box, one that I thought would be nice to share… Mango Olive Oil Face Mask!


Mango Olive Oil Facial Mask



· 1 ripe Mango (Medium Sized)

· 3 Tablespoon Olive Oil

· 1 cup Rolled Oats


1.) Puree mango in a food processor, or blender.

2.) Slowly add olive oil, keep pureeing.

3.) Mix in oats, and blend well until you get a thick paste.

4.) Spread mask on your clean face and neck, and relax.

5.) Wash off completely after 20-25 minutes. Suitable for all skin types



The Mango is extremely rich in beta-carotene, which is a powerful anti-oxidant that increases cell turnover, and skin suppleness.  The Olive Oil helps beautify and rejuvenate skin as it helps to destroy free radicals. The Oats act as an exfoliate, that will cleanse and smooth your face.

It’s appetizing, natural skin care good enough to eat!

Please Note: Do not use this homemade mango face mask if you are at all allergic to any of the ingredients used in this facial recipe.