Calling All Foodies: Culinary Creations dinner May 21 at Kravis
Calling All Foodies: Culinary Creations dinner May 21 at Kravis

Now in its 13th year, this spectacular culinary evening will leave you satisfied and happy – with both a full stomach and a full heart.
 
Quantum House joins forces with the American Culinary Foundation Palm Beach County Chefs Association to present the 13th Annual Culinary Creations. A foodie dream-come-true, the event brings together more than 20 of the finest hotel, restaurant and country club chefs in South Florida.
 
Culinary Creations
A selection delicious gourmet dishes served at last year’s Culinary Creations dinner.
 
The Breakers’ Executive Chef of Banquets Jeff Simms (below, center) is the chairman of the event, which begins with a champagne reception with unique and delectable Hors d’ Oeuvres, followed by a sensational four-course dinner, served round robin style.
 
The unique evening is unlike any other food and wine event in Palm Beach County. The best part: 100 percent of proceeds from the evening go to benefit Quantum House and Palm Beach County Chefs Association, ACF Foundation Fund.
 
Culinary Creations
The Breakers team at the 12th Annual Culinary Creations event.
 
Along with the delicious gourmet cuisine, the event features an exciting silent and live auction, where guests can bid on private chef dinners, wine tastings and other spectacular items. The grand prize? A private dinner for six featuring of The Breakers’ executive chefs!
 

Buy your ticket for the 13th Annual Culinary Creations today!

 
When: Monday, May 21st 2012
6:30 p.m. Champagne & Hors d’ Oeuvres
7:30 p.m. Dinner
 
Where: The Kravis Center for the Performing Arts
701 Okeechobee Boulevard, West Palm Beach
 
Cost: $125.00 per person
$1000.00 per table of ten
*VIP Tables Available
 
For more information or to purchase tickets, please call 561.494.0515 or visit www.quantumhouse.org.
 

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Now in its 13th year, this spectacular culinary evening will leave you satisfied and happy – with both a full stomach and a full heart.   Quantum House joins forces with the American Culinary Foundation Palm Beach County Chefs Association to present the 13th Annual Culinary Creations. A foodie dream-come-true, the event brings together more [...]

Hello, Lemongrass!
Hello, Lemongrass!

It may be labeled a “grass,” but to the culinary team at The Breakers, lemongrass is a very special herb. In fact, it’s the honoree of our Harvest Herb Festival!

 

Harvest Herb Festival

 

Lemongrass is a tall perennial clumping grass whose thin, arching stalks contrast nicely with other herbs in the garden. Native to warm temperate and tropical regions, the herb’s leaves are bright bluish-green and release a citrus aroma when crushed.

 

Along with complimentary herb garden tours, a lemongrass-inspired cooking demonstration and specialty cocktails at the hotel, the Harvest Herb Festival gives us a chance to get our hands on a fun new recipe: Lemongrass Custard with Pineapple & Lychee Thai Basil Salsa.

 

Order it now through April 15 at Echo Palm Beach, or whip it up at home for your next wedding planning meeting with the girls. Yum!

 

Harvest Herb Festival

 

Lemongrass Custard

 

What you’ll need:

  • 1 1/2 cup heavy cream
  • 1 c whole milk
  • 1/2 c sugar
  • 1 c lemongrass, chopped
  • 1 ea gelatin envelope
  • 1/4 c water
  •  

    How to:
    Mix cream, milk sugar and lemongrass in saucepan and bring to a boil over medium heat, stirring occasionally.
    Remove from heat and let stand for 1 hour.
    Combine water and gelatin in a bowl and let stand for 5 minutes until gelatin is softened.
    Strain cream mixture; return to the saucepan and heat on low for 2-3 minutes.
    Add gelatin to the cream mixture, stirring until gelatin is completely dissolved.
    Cool down mixture in an ice bath and continue to stir until mixture is cooled, about 10 minutes.
    Pour into 6 dessert dishes. Refrigerate for 4 hours or until set.

     

    Pineapple & Lychee Thai Basil Salsa

     

    What you’ll need:

  • 1/2 c canned lychees (save juice)
  • 1/2 c mango, chopped
  • 1/4 c strawberry, chopped
  • 1/4 c pineapple, diced
  • 1/4 c toasted flaked coconut
  • 2 t Thai basil, chopped
  •  

    How to:
    Mix lychees, mango, kiwi, coconut, and Thai basil in a bowl. Add ¼ cup of lychee juice, refrigerate. Spoon salsa over top of custard and serve.

     

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    It may be labeled a “grass,” but to the culinary team at The Breakers, lemongrass is a very special herb. In fact, it’s the honoree of our Harvest Herb Festival!     Lemongrass is a tall perennial clumping grass whose thin, arching stalks contrast nicely with other herbs in the garden. Native to warm temperate [...]

    Secret Recipe: Lobster Rolls
    Secret Recipe: Lobster Rolls
    Apr 3/12 | For The Foodie

    Do you love Lobster Rolls? Then you’ll really love that Anthony Sicignano, The Breakers’ Executive Chef of Restaurants, is sharing his secret recipe for one of our favorite menu items from The Beach Club Restaurant – tailored to prepare in your own kitchen.

     

    Lobster Roll

     

    Lobster Roll
    Yield: 3 servings
    2 cups cooked lobster meat, chopped
    Juice of ½ lemon
    Salt and pepper, to taste
    1 ¼ cup lobster dressing, see recipe
    Squeeze lemon juice over lobster meat and season with salt and pepper. Gently fold into the dressing and serve on a butter toasted brioche bun.

    Lobster Roll Dressing
    Yield: 1 ¼ cups
    1 cup mayonnaise
    1 T chives, chopped
    1 tsp salt
    Juice of ½ Lemon
    1 tsp Dijon mustard
    2 T celery, chopped
    Combine all ingredients.

     

    Lobster Roll Tropical Slaw
    Yield: 8 ½ cups
    4 cups cabbage
    ½ cup carrot, finely chopped
    ½ cup celery
    ½ cup red onion
    1 cup corn
    1 cup mango, julienned
    1 cup pineapple, julienned
    2 cups Sambal aioli, see recipe
    Salt and pepper to taste
    Combine all ingredients, let stand for 10 minutes. Re-season with salt and pepper.

     

    Sambal Aioli
    Yield: 2 cups
    2 cups mayonnaise
    1 ½ T Sambal
    2 tsp honey
    Juice of ½ lime
    Salt to taste
    Combine all ingredients.

     

    If you whip up this delicious recipe in your kitchen, upload a photo to our Facebook wall!

     

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    Do you love Lobster Rolls? Then you’ll really love that Anthony Sicignano, The Breakers’ Executive Chef of Restaurants, is sharing his secret recipe for one of our favorite menu items from The Beach Club Restaurant – tailored to prepare in your own kitchen.     Lobster Roll Yield: 3 servings 2 cups cooked lobster meat, [...]

    Nibble On This: Breakers’ Avocado Fries
    Nibble On This: Breakers’ Avocado Fries
    Jan 10/12 | For The Foodie

    Every great party needs fabulous snacks. The Breakers’ avocado fries are a wonderful addition to any cocktail party, bridesmaid luncheon or get together.

     

    Breakers’ Avocado Fries

     

    Order the avocado fries at The Breakers’ Seafood Bar or make them at home!

     

    What you’ll need:
    • One Avocado
    • Flour
    • Tempura Mix
    • Lime Juice
    • Cajun Seasoning
    • Panko Bread Crumbs
    • Salt and Pepper
    • Poblano Pepper Sour Cream for Dipping

     

    How to:
    1. Peel and seed the Avocado and cut into half-inch strips
    2. Dust the strips in flour
    3. Dip strips in tempura mix that is seasoned with lime juice and cajun seasoning
    4. Coat the avocado strips with Panko breadcrumbs
    5. Fry strips in 375-degree oil until golden brown, season with salt and pepper
    6. Serve with sour cream mixed with a sprinkling of Poblano pepper seasoning for dipping

     

    Pair it with a cocktail: Need Something to Sip on? Enjoy our drink recipes.

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    Mildred Pertea: good post - sounds delicious! {January 10, 2012 03:07 pm}

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    Every great party needs fabulous snacks. The Breakers’ avocado fries are a wonderful addition to any cocktail party, bridesmaid luncheon or get together.     Order the avocado fries at The Breakers’ Seafood Bar or make them at home!   What you’ll need: • One Avocado • Flour • Tempura Mix • Lime Juice • [...]

    Breakers’ Dream Maker: Peter Callahan
    Breakers’ Dream Maker: Peter Callahan

    With a successful catering company, a new book and a wide array of celebrity followers, you would never guess that celebrated New York Caterer Peter Callahan used to be an investment banker.

     

    Breakers’ Dream Maker: Meet Peter Callahan

     

    “In my mid 20′s I very spontaneously left Wall Street to start a small catering co. The owner of the firm said I was the dumbest person he ever met to leave his company and all the future affluence it afforded. For a while I thought he was right….” Peter remembers. “Then, a creative streak I didn’t know I had kicked in — and I started dreaming up all sorts of new party food, bar designs, trays and buffets in ways nobody had ever seen.”

     

    Since then, Peter has ignited the party world and is well known as the originator of the mini comfort food trend that has swept the wedding world. And – his new book, Bite by Bite: 100 Stylish Little Plates You Can Make for Any Party, shares a bunch of his delicious recipes.

     

    Q: Your new book recently hit the shelves – congrats! Tell us more about it.
    A: I hadn’t planned on doing a book, but Martha Stewart, who has always been fabulous to me, kept asking when was I going to do a book, and next thing you know I had a book!

     

    Q: What is it like planning an event at The Breakers?
    A: Planning an event at The Breakers is the ultimate plum job; it doesn’t count as work being surrounded by such fabulousness! And there are so many different location possibilities it is like 10 locations on one!

     

    Q: Where does your inspiration come from?
    A: My inspiration comes from everyday life and it pops into my mind randomly like a vision.

     

    Enjoy these images from some of Peter’s favorite treats…

     

    Breakers’ Dream Maker: Meet Peter Callahan

     

    Q: Keeping in mind The Breakers tropical Palm Beach climate, give us three fun hors d’oeuvres you’d create for cocktail hour.
    A: -A plantain cone with ahi tuna tartare is the perfect Breakers hors d’oeuvres — tropical cone topped with scoop of light diced jewel tone seafood.
    -Lobster cucumber petit four under glass — this hors d’oeuvre with its individual glass dome has old-world glamour.
    -Cod taco with papaya paired with mini rum punch in mini hurricane glass.

     

    Q: What’s in: What hot new trend do you see emerging for 2012 weddings?
    A: I see interactive stations becoming more part of receptions, before dinner perhaps a top chef seafood station where people have an array of ingredients and they construct their own dish.

     

    Breakers’ Dream Maker: Meet Peter Callahan

     

    Q: What’s out: Any trends you could leave behind?
    A: I could easily say goodbye to chocolate fountains!

     

    Q: What advice would you give to a bride who wants a traditional wedding with a modern twist?
    A: Pick a great color to be a part of the event – it elevates a wedding. You can even do hors d’oeuvres trays and waiter neckties in this palette. Also, consider a combination of square tables and rectangular trestle tables for dinner.

     

    Breakers’ Dream Maker: Meet Peter Callahan

     

    Q: Give us three of your favorite weddings must-dos.
    A: 1.Tons of passed bite size hors d’oeuvres
    2. A surprise for after dinner, whether it’s a hot unexpected DJ, fireworks or a fun specialty cocktail or drink station
    3. Seat everyone tightly both at the dinner tables and in the room as it makes for a much more energetic party

     

    Q: What’s your take on edible to-go wedding favors?
    A: Edible to-go wedding favors are here to stay! Mini pies, donuts, or whoopie pies to-go are fun, but the key is to package them beautifully.

     

    Breakers’ Dream Maker: Meet Peter Callahan

     

    Q: What’s the most important piece of advice you can offer a bride and groom?
    A: Enjoy your engagement and wedding reception. Make the whole process of planning a joy. And above all — eat at your own reception!

     

    Breakers’ Dream Maker: Meet Peter Callahan
    Photos by Mel Barlow

     

    Q: The Breakers has an immense history and some amazing architecture – How would you use this to inspire you and your events at the hotel?
    A: One of my favorite things in Palm Beach and The Breakers is travertine stone. This coral imprinted stone is grand and speaks of the ocean. So I would have trays made of travertine for passing hors d’oeuvres and bar tops made from travertine.

     

    Callahan Catering
    (212) 327-1144
    info@callahancatering.com
    Website | Twitter | Facebook | Book

     

     

    More: Meet all The Breakers’ Dream Makers in our Spotlight With A Guru

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    With a successful catering company, a new book and a wide array of celebrity followers, you would never guess that celebrated New York Caterer Peter Callahan used to be an investment banker.     “In my mid 20′s I very spontaneously left Wall Street to start a small catering co. The owner of the firm [...]

    Our Experts

    Joan Bever

    Joan Bever Director of Food and Beverage for Catering and Banquet Operations, The Breakers Palm Beach

    Jeff Simms

    Jeff Simms Executive Chef of Banquets and Off Premises Catering,
    The Breakers Palm Beach

    Virginia Philip

    Virginia Philip Master Sommelier,
    The Breakers Palm Beach

    Joy Cudahy

    Joy Cudahy Director of Event Services,
    The Breakers Palm Beach

    Destination Beachfront Weddings: The Breakers Palm Beach FL


    With its world class services and amenities, The Breakers Palm Beach is one of the world's most romantic wedding destinations. From a seaside ceremony to an unforegettable reception, cherish the magic of love with friends and family.