Friday, October 1, 2010

Fall is in the Air!

Trumps Catering has had a nice busy wedding reception filled summer. Finally there's a little chill in the air and my staff, who load and unload vans for parties, is pretty happy about it. I thought it might be time to post another recipe. This recipe is a condiment that gets a lot of attention. It is called Vidalia Marmalade and it is amazing on any kind of cold or hot smoked meat ... ham in particular ... on a ham biscuit ... awesome! Let me know how this turns out for you.

Vidalia Marmalade (makes about 2 cups)
Thinly sliced Vidalia onions - 2 cups
Vegetable Oil - 3 TBS.
Granulated Sugar - 3 TBS.
Cider Vinegar - 1/4 cup
Apricot Preserves - 1/2 cup
Pinch of Salt

Puree apricot preserves and set aside. Heat oil in pan until hot. Add onions and stir frequently until they begin to brown. Add sugar and continue to cook and stir until onions are well browned. Turn heat down to low. Add cider vinegar, pureed apricot preserves and pinch of salt. Simmer for 30 minutes. Let cool. Refrigerate until ready to use.

Good luck and have a happy, healthy Fall 2010!

Wednesday, August 18, 2010

Meet Our Pastry Chef - Susan Hodges

"For me, creating a beautiful cake for your wedding, someone’s birthday, or for other special occasions, is a joy and an honor! And working with Trumps Catering is a pleasure!

Although I came to the pastry arts relatively recently, I feel I have come full circle, with my early background and work experience in fine arts, graphic design and calligraphy all coming into play.

Of all the various kinds of work I have done in my life, I can honestly say that this is the best and most enjoyable! I get satisfaction from every step, from mixing and baking the cake layers, making perfect butter cream and fillings, and constructing the cake, to the decorating itself. I especially love planning and creating a new design to meet a bride’s special dream or to fit an unusual occasion! Sugar flowers, sculptured shape, intricate piping, or classically simple and elegant – bring it on!"

Susan has been making beautiful cakes for Trumps Catering for 7 years. Her work is impeccable and her attitude is so positive toward even the toughest challenge. She is a real pleasure to have as part of Trumps family. Here's a few samples of her amazing work. You can see more of her work on our website and on our Facebook page.

Thursday, August 12, 2010

Trumps Ballroom on Milledge Avenue - A Great Place for Reunions

The Trumps Ballroom on South Milledge turned out to be the perfect spot for a class reunion. Recently we had the Athens High Schools Class of 1975 Reunion. The attendees included classmates from Clarke Central High School, Cedar Shoals High School, Athens Academy and Athens Christian School. Larry (CCHS Class of 1973) Freeman's band 'The Hands of Time,' kept us dancing into the night. It was a terrific evening and everyone seemed to have a wonderful time.

Friday, August 6, 2010

Bringing Cultures Together

We recently had a wonderful, colorful and educational wedding reception at Trumps Ballroom on Milledge Avenue. The groom is from Jackson County and the bride is from China. The mother of the groom, Kathy Graham, worked tirelessly to create a beautiful, thoughtful reception bringing together both cultures. From decorations to dancing lions to wireless remote to family in China. Kathy did an amazing job! Here are some photos ... what a wonderful night.

Photo Display Table of Bride & Groom

Unique Display of Place Cards

Decorated Entrance

Sign In and Favor Table

Beautiful tables, with thoughtful decorating, linen and design!

The decorating crew - amazing!

Wedding Cupcakes on unique display!

Lion Dance Group, visits reception ... what fun!

Happy Bride & Groom!

After a change of clothes ... Bride & Groom still glowing!

Post Wedding ... Look pretty happy!
It was a pleasure and honor to be involved with this family's special day!

Wednesday, July 14, 2010

Trumps Chocolate Chip Pecan Pie

Here's a recipe for you!

We've been making this pie for over 20 years. It's so well remembered from our restaurant and we've continued to make it in our catering business. We used to serve this with the option of a scoop of cinnamon ice cream on top. Believe me, it's rich enough without any ice cream. Let me know if you make this. Would love to have your feedback!

1 frozen deep dish pie shell
5 eggs
3/4 c. chopped pecans
1/8 c. Bourbon
1/2 c. semi-sweet chocolate chips
1 1/4 c. sugar
3/4 c. light corn syrup
1/4 c. butter, melted
1 1/4 tsp. real vanilla extract
1/4 tsp. salt

Preheat oven to 375. Lightly toast chopped pecans. Place toasted pecans in a bowl and pour Bourbon over them, stirring occasionally. Set aside. Thaw frozen pie shell. With a fork, prick the bottom of the pie shell. Place the chocolate chips in the pie shell, distributing evenly over the bottom of the shell. In a separate bowl whisk together the eggs, sugar, corn syrup, melted butter, vanilla and salt. Drain excess Bourbon off the pecans and add them to the mixture. Slowly pour mixture into pie shell over the chocolate chips. Place unbaked pie on cookie sheet lined with foil or baking paper.
Place in preheated oven and bake 40-45 minutes. If center of pie still jiggles it needs to continue baking, but loosely cover with foil so pecans won't burn. Check every 10 minutes. Once center is firm, remove from oven and cool. Best if served slightly warm.

Friday, July 2, 2010

A 'Tasting' at Trumps Catering

If you haven't been to one of our Tastings, it's an amazing afternoon of our staff at their very best. Wingate Downs always comes through with providing me with amazing photographs. At our last Tasting we showcased table linens from Tabletoppers, Inc. of Atlanta. Our Pastry Chef, Susan Hodges, displayed new wedding cake designs and flavors. Here's just a sampling of our last Tasting!

Salsa Station: 3 types of salsa - traditional, mango and pineapple.
We served the salsas with pita chips, bread sticks and tortilla chips.

Our talented kitchen staff will carve almost anything and it is all so beautiful!

Roast Vegetable Presentation!

A presentation of breads and crackers (they even carved the bread)!

Pastry Chef Susan experimenting with printed ribbon
and working the ribbon design into the cake!
We call this design 'Paisley.'

This design is 'Dotted Swiss with Arches.' Here Susan did the design
on a pastel yellow.

Tabletoppers sent these beautiful gold organza Chivari chair covers!

More samples from Tabletoppers!

Monday, June 28, 2010

40th Birthday Party for Devon!

Recently we did an event for Holly Williams, of The Holly Garden. Holly hosted a wonderful birthday party for her husband, Devon ... who, by the way, worked for Trumps Catering many, many years ago. The party had a Beer theme and we served a Mediterranean style menu. The cake was done by our pastry chef, Susan Hodges, and it was terrific. It was displayed on a stand of filled beer glasses and had a 'hops' theme. Looks like everyone had a great time! Happy Birthday Devon!

Starting Our Blog

I guess it's about time that I find the time to share with our customers, both old and new, some of our successful events that we have had. Here on our blog, you'll get to see photos, menus, details about parties we've done and I might even be able to convince our chef to post a recipe or two. I hope you enjoy!