Barbacoa Spiced Short Rib Tacos (Sous Vide Method) 3 lb. boneless short ribs 1 small can of chipotle peppers in adobo sauce 1 red onion, julienne 3 tbsp. sliced garlic cloves 1/3 cup barbeque sauce ½ cup fresh lime juice 2 tbsp. cider vinegar 2 tbsp. ground cumin 1 tbsp. kosher salt Combine all […]
Why travel across the world, when you only have to travel to Landerhaven? From elaborate sushi displays and rickshaws to Asian parasols and even Chinese tea ceremony performers, this event really felt like a trip to China!
Asian Short Rib Serves 4 #3 boneless short ribs Asian spice rub as needed Oil as needed 2 quarts Japanese Wasabi-Yuzu sauce Ancho pepper stock as needed Rub ribs with oil, then dust liberally with Asian spice rub. Cover lightly and place in cooler for 24 hours. The next day: Sear the short ribs […]
Roasted Cauliflower with Red Onion Confit 1 head cauliflower cut into ¾ inch “steaks” 1 red onion julienne ½ cup fig vinegar 2 tbsp sugar in the raw Toasted pine nuts as needed Salt & pepper to taste For the cauliflower, season with salt & pepper and sauté in olive oil until golden brown on both sides. […]
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2016’s Phil•an•thro•pi•a was Executive Caterers’ 16th annual fundraising luncheon designed to benefit non-profits throughout Northeast Ohio. This event was bigger and better than ever before hosted by News Channel 5’s Leon Bibb and featuring a Chinese raffle, exquisite cuisine, and knockout performances from the all-new Thrive and fan-favorite The Singing Angels. Phil•an•thro•pi•a came about in 2001 after […]
Executive Caterers was featured in an editorial in Cleveland Magazine as “The Face of Cleveland Events” for their 2016 “Faces of Cleveland” issue. The article can be viewed here. The Faces Of Cleveland Events BRAD GAMBRELL, NICOLE SIDOTI, MOYA DONNELLY, MADELINE REPIDONIS AND JEANNIE VASSANELLI Executive Caterers Executive Caterers is Northeast Ohio’s long-established premier catering service, with their […]
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Triple Chocolate Mousse Dome with Hazelnut Crust, Candied Orange Tulle, Brandied Cherries, and Candied Hazelnuts *This recipe is courtesy of our new Head Pastry Chef Sarah Keplinger!* To make the Base: 500g Gianduja 400g Praline 100g Oil 500g Feuilletine Melt the gianduja, praline and oil together. Fold in the Feuilletine flakes carefully. Just until […]