What makes successful caterers different from others?

Catering industry offers numerous lucrative opportunities, but it can also be a nightmare for people who do not have the required skills. Therefore, to achieve success as a caterer, you need a special set of skills. These skills are extremely crucial, as they decide the fate of caterer in the industry.

Rhona Silver is one of the most renowned names in the US Catering industry with years of experience under her belt. She has successfully handled numerous high-profile events for different personalities like Heads of Governors and Presidents. Today, she has earned a special reputation in industry because of her special skills and unique approach.

Following are the traits that make successful caterers different from others in the business-

Successful caterers always make a checklist for each type of job they handle. It helps them to perform different kinds of tasks without any panic or difficulties.
These professionals understand the importance of great food. Therefore, they always cook and serve variety of cuisines that meet with the client’s preferences and requirements.

Successful caterers always maintain contacts with their clients and do not just disappear when their job is over. Great public relations play significant role in the food service industry.

Rhona Silver – Successful Entrepreneur in the US

Rhona Silver completed her studies from Hofstra University School of Law. However, destiny had written something else for Rhona Silver. She followed her passion and entered the field of catering. She was the owner of biggest catering hall, the Huntington House.

Girls Night Out

Why not venture out for a girls night out next Tuesday at AYZA Wine & Chocolate Bar. Instead of making your own treats for national chocolate day, sip on a chocolate martini outside New York’s trendiest area with your closest friends.

To make a reservation go to find a table and type the code (Girls’ Night Out) in a Special Requests’ Box to receive a complimentary Chocolate Shot and a Belgian Chocolate Covered Strawberry too. What a way to celebrate! Have fun girls!



SOURCE http://www.caterbid.com/rhonasilver/

Thanksgiving Eve Cocktail Party

Not in the mood to venture outside for Thanksgiving Eve? Why not hold a cocktail party at home? Invite 10 of your closest friends and you will be sure to have the perfect Thanksgiving Eve.

Serve 5 to 10 different appetizers including sugar coated pecans, party pinwheels, stuffed olives, a smoked salmon platter, and even chips and dip. Stock up your bar with red wine and bourbon or even create your own signature cocktail like apple pie shooters or an autumn kiss.

Apple Pie Shooters

Ingredients:

2     shots     Apple Juice        
1     dash     Cinnamon        
1     can     Cream        
1     shot     Vodka        

Mix together the apple juice, cinnamon, whipped cream, and vodka and top it with a bit of mint leaves. Shots everyone?

For more Thanksgiving Eve Cocktail Party Ideas go to www.evite.com to host your perfect Thanksgiving Eve event.




SOURCE http://www.caterbid.com/rhonasilver/

National Guacamole Day

Although this green slimy dip is often associated with summertime fiestas and long bon fires by the beach, there’s no reason why we still cant celebrate this day under the snow. If your tongue is a bit tired of the traditional Mexican guac, why not spice it up with Rosa Mexicano’s Guacamole en Molcajete. Made with Hass avocados and jalapeno peppers, you will be sure to jump in your seat feeling hot hot hot under the cold winter breeze.

Ingredient:

Paste
1 tablespoon onions, chopped
1/2 teaspoon jalapeno peppers, chopped
1/2 teaspoon cilantro, chopped
1/2 teaspoon salt

1 ripe Hass avocado
3 tablespoons onions, chopped
1 teaspoon seeded, finely chopped jalapeno pepper
1 1/2 teaspoon finely chopped fresh cilantro
2 tablespoons chopped tomato, discard juice and seeds
salt, to taste

Directions:

In a bowl, using the back of a wooden spoon, thoroughly mash the paste ingredients (using salt as an abrasive).
Holding the avocado in the cup of your hand, split the avocado in half lengthwise and remove the seed.
Slice the avocado lengthwise in approximately 1/8″ strips; then slice across (do not cut through the avocado skin), forming a grid.
Scoop the avocado out of the skin with a spoon. Repeat with other half of avocado.
Add the avocado to the paste and thoroughly mix together. Be sure to mix the ingredients rather than mash them; this leaves the guacamole chunky and somewhat firm, not mushy.
Add the rest of the ingredients and fold them together gently.
Add jalapeno chiles and salt to taste.
Serve with fresh corn tortillas and/or chips.





SOURCE http://www.caterbid.com/rhonasilver/

Top Three Fiestas in Manhattan

Yearning to venture out of your apartment for five o’clock happy hour and 2 dollar tequila shots? We have your top three Mexican restaurants in Manhattan to celebrate National guacamole day at.

Working in midtown Manhattan? Stop by the Burrito Box in hells kitchen for a Mexican lime soda and barbeque chicken taco. The manager of the Burrito Box states their guacamole is the most popular dish of the day every day. Beer, football, and guacamole?

If your a bit tired of going to happy hour in your black suit and flats, take an hour to throw on your Jimmy Choo’s and Equipment red dress and head over to Rosa Mexicano on 61st Columbus Circle. Try their enchiladas de Jaiba with sautéed jumbo lump crab meat and habanero chile. You will be sure to wake up in the middle of the night salivating of visions of last nights fiesta.

Feeling like you need a vacation? Why not celebrate spring break Cabo a little bit early at Harrah’s Casino and Resort in Atlantic City Beach, New Jersey. Dos Caminos will be serving their signature guacamole with fresh seasonal vegetables and chicharrones paired with spicy autumn margaritas and fall fruit sangria!sweetened concentrate, why not the lime?) Some frost the rim of the glass with sugar or even a dash of orange bitters. Add the chocolate stirrers and there you’ll have it!



SOURCE http://www.caterbid.com/rhonasilver/

Iranian Cuisine

Lately Iran has been getting a lot of attention in the news, it’s too bad that their cuisine has nothing to do with the spotlight. If you’re looking for a meatier flavor in your kabobs and are tired of plain rice, then perhaps you should give Iranian food a try. Here is a quick guideline of what you need to know when you go to any Mediterranean/Iranian restaurant or host a dinner of your own.

Iranian food tends to be on the heavier side so try not to order too much, furthermore there is not much portion control as this is a cuisine that is a little more traditional and a little less health conscious. For starters you can call for something cool like hummus or Mast-O-Khair, the latter is a cool yogurt based dip garnished with cucumbers and mint. If you would like something on the warmer side you can get Kashke Bademjan which is a warm eggplant paste, or Dolmeh which are wrapped up grape leaves with various types of stuffing inside.

A typical Iranian entrée is a large serving of rice with kababs. There are two basic types of kababs one is referred to as Bargh which means that it is a steak style kabob, the other is Kobideh which is a minced meat kabob. Bargh and Kobideh can be done with beef, chicken, or lamb. If you would like to try both or can’t make up your mind you can call for a combo platter which is called Soltani, this platter will have one Kobideh and Bargh Kabob both are usually of the same meat.

To add more flavor you can sprinkle some Sumak which is an Iranian seasoning. If you would like to add more flavor and a sweet tanginess to your rice you can ask the restaurant to make your rice with Zereshk, Zereshk is a small Iranian berry they are sautéed and then mixed in with the rice.  The meal is usually accompanied with a side salad which includes labneh, the Iranian cheese, and raw onions.  Use the salad, sumak and zereshk to enhance flavors with or between bites.

Since you’ve made it so far it only makes sense to get a glass of Iranian wine with your meal too, try a glass of Shiraz maybe? It was names after its birth city. Now that you have polished off your plate it is time for desert, you can finish with a traditional tea or coffee complimented perfectly by a small piece of Bakhlava. Bakhlava traces its origin as far back as 8th Century BC in Northern Mesopotamia, the pastry is composed in layers filled with different nuts and sweetened figs.

Hopefully you will try this cuisine if you have not done so already, and remember that if you would like to cater an event of any size with Iranian cuisine just create your account for free on CaterBid and someone will begin assisting you shortly.

Written by Anushka Kassim



SOURCE http://www.caterbid.com/rhonasilver/