Bon Vivant Houston

Chef Andrew received well-deserved recognition for participating in the inaugural "Bon Vivant Houston" event last week at the Hilton-Americas Hotel. Twelve of Houston's finest chefs from Restaurants, Catering and Hotels joined forces to wow over 100 guests who generously contributed to the Youth Development Center's first gala fundraiser. The event also was featured in Shelby Hodge's on-line column on Culturemap.com. Here's the link: Chefs take on the challenge of cooking in a hotel ballroom - 2010-Jan-28 - CultureMap Houston

Bon Vivant Houston
27 January 2010

Menu & Wine Pairing

Butternut Squash Bisque
with Jumbo Lump Crab Meat, Fennel and Tarragon
Willamette Valley Pinot Gris

Seared Halibut with Tomato Jus
over French Green Lentils with Aromatic Vegetables and Bacon
Paul Dolan Chardonnay

Braised Beef Short Ribs in a Barolo Reduction
with Roasted Fingerling Potatoes, Wild Mushrooms and Wilted Watercress

BV Vineyards Cabernet Sauvignon

Baby Arugula Salad & Homemade Flatbread
Baby Arugula in a Champagne Vinaigrette
with Pear Tomatoes & Endive
Mediterranean Flatbread
with Caramelized Onions, Stilton and Toasted Pine Nuts
Parducci Merlot

White Chocolate Bread Pudding
with Mascarpone Cream and Chocolate Shavings
over Fresh Berry Compote in a Vanilla Syrup

Schramsberg Blancs de Blancs

Fresh Ginger Snaps, Hot out of the Oven

The Holidays are coming! The Holidays are coming!

November?!@*#? The holidays ARE here.

Thanksgiving plans are being finalized and thoughts are turning toward December. For most of us procrastinators, holiday gift-giving can cause great angst about finding just the right gift. Well, the elfin minds at Abuso Catering Co. have come up with a really fun idea.

Available from now until Thanksgiving Day, we are offering a complimentary Abuso Catering Co. Gift Certificate for a Cooking Class including Dinner for Two.

It’s a great gift for foodies & winos or novice cooks alike. It’s also the perfect present for newlyweds. Or, keep it for yourself.

Here’s how it works: Book your December party between now and November 26^th and you will receive a Gift Certificate for a Hands-on, In-home Cooking Class for Two with Executive Chef Andrew LaRue. Following the class, enjoy a personalized menu planned with Andrew and, of course, our world-famous Fresh Gingersnaps, hot out of the oven. It’s a wonderful way to celebrate an upcoming birthday or anniversary or just have a quiet dinner at home.

I look forward to seeing you over the holiday season and having the opportunity to wish you in person a very happy and prosperous new year.

P.S. Only a few guidelines: excludes Saturdays & December and expires on November 25^th, 2010.

The Coolest Toy

If you haven't downloaded Google Earth to your computer, please hurry! It's

a great way for wandering nomads who might be staying closer to home

these days. Here's the link, www.earth.google.com . You'll have a blast

"flying" all around the world.

Dear Friends,
I hope this email finds you well, having survived the Houston Summer and
Back-to-School frenzy with ease. Autumn is here (with a cool front no less)
and it's time to turn our attention to really important matters: Parties,
Banquets and Balls! Oh, my!
Our Fall Harvest and Oktoberfest Menus are cracklin' good fun with lots of
new things we're cooking up for the season, but as you know - anything is
possible with the Abuso culinary team.

A Fall Harvest Menu

W

Canapés, Passed on Silver Trays:

Miniature Crab Cakes with Remoulade

Butternut Squash Bisque en Demittasse

Miniature Tarragon Chicken Crèpes

Beef Carpaccio on Parmesan Tuile

W

Seared Halibut with a Sweet Tomato Compote

Roasted Duck Legs
over Braised Rainbow Chard with Apple Smoked Bacon

Grilled NY Strip with a Barolo Reduction

Sweet Potatoes with Herbs, Garlic & Shallots

Haricot Verts & Baby Carrots
in a Lemon Tarragon Vinaigrette

Mixed Baby Field Greens
with Sun-Dried Cherries, Pecans & Chèvre
in a Sherry Vinaigrette

Assorted Breads with Sweet Potato Butter

W

Pumpkin Cheesecake
with Caramel Sauce & Whipped Cream

Fresh Ginger Snaps, Hot Out of the Oven

Coffee

W

Seasonal Menus, Part 1

Even though the Fall weather hasn't arrived, we thought you might like to pretend and bring some fall dishes to the dinner table. Check back tomorrow for more ideas!

An Oktoberfest Menu

M

Canapés, Passed on Silver Trays:

Roasted Chicken & Wild Mushroom Pouches

Miniature Potato Cakes with Crème Fraiche

Beef Tenderloin with Roasted Garlic Aïoli

Miniature Pear & Bleu Cheese Tarts

M

Grilled Chicken Sausage
over Braised Red Cabbage and Apricot glaze

Bratwurst Sausage over Lager Simmered Onions

Roasted Tenderloin of Pork
with Orange, Rosemary and Red Currant Sauce

Roasted Fingerling Potatoes
with Sweet Onions and Watercress

Roasted Winter Squash

Baby Arugula with Candied Walnuts and Stilton
in Shallot Vinaigrette

M

Warm Apple Currant Strudel with Whipped Cream

Fresh Ginger Snaps, Hot Out of the Oven

M

Assorted Beers
Paulaner, Spaten & Sam Adams Oktoberfest

M

Cupcake Lollipops

Looking for a creative party favor for your wedding, birthday party, work social event....??

Check out the link below for the recipe and instructions on how to make them at home.
http://bakerella.blogspot.com/2008/04/make-your-cupcakes-pop.html