SPiN & Pure Knight Life!

Hello Everybody! We just wanted to give you a little taste of St. Pete’s and Susan Sarandon’s NEW SPiN ping-pong club.  Our very own Chef J. Sean Squires cooked for the SPiN kickoff on The Knightlife Yacht. Mini grilled cheese and Tomato Bisque Shooters were a huge hit, as usual. Everyone loves a little comfort food. Along with many other yummy appetizers.

Nations #1 Safety Stand Down Meeting

Cutting Edge Custom Catering provided a colorful breakfast, snakes and refreshme…nts for the nations #1 Safety Stand Down Meeting on April 16th, 2011 at Leading Edge!

The 2011 FAA Safety Team (FAASTeam) Safety Stand Down is a cooperative effort between the  FAASTeam, the Tampa Bay Aviation Association (TBAA), The Hillsborough County’s Aviation Authority, Pinellas County Aviation Authority and Leading Edge Aviation. There will be a complimentary breakfast for the first two hundred attendees that register through FAASafety.gov.  This will make a great fly-in event. Tampa Executive Airport is formerly known as Vandenberg Airport (KVDF).

This educational event will cover major safety and education initiatives to improve general aviation safety through live interactive presentations with knowledge and skill based training targeting the areas producing the most aviation fatal accidents: “Positive Flight Attitudes,” “Going Beyond Preflight,” “Enroute Cruise,” “Maneuvering Flight,” -Slow, Steady, and Sure and “Fatigue Management.”

Cucumber-Mango Salsa By: Sean Squires Executive Chef, Largo, Fl

Cucumber-Mango Salsa

BY: SEAN SQUIRES

EXECUTIVE CHEF, LARGO, FL

CUTTING EDGE CUSTOM CATERING, INC.

INGREDIENTS
• 3/4 mangos – peeled, seeded and diced
• 1/4 cucumber – peeled, seeded, and diced
• 1/2 jalapeno peppers, seeded and finely chopped
• 1/4 large onion, finely diced
• 1/4 clove garlic, minced
• 1.5 tablespoon chopped fresh cilantro
• 3/4 teaspoon lime juice, or to taste
• salt and pepper to taste

DIRECTIONS
Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

 

Servings: 4

Prep Time: 30 Minutes

Cook Time: 2.5 Hours

Nutritional Information:
Amount Per Serving  Calories: 32 | Total Fat: 0.1g | Cholesterol: 0mg

Avocado Feta Salad By: Sean Squires Executive Chef, Largo, Fl

AVOCADO FETA SALAD

BY: SEAN SQUIRES

EXECUTIVE CHEF, LARGO, FL

CUTTING EDGE CUSTOM CATERING, INC.

INGREDIENTS

2 plumb tomatoes, chopped

1 ripe avocado – peeled, pitted and chopped

¼ cup finely chopped red onion

1 clove garlic, minced

1 tablespoon snipped fresh parsley

1 tablespoon chopped fresh oregano

1 tablespoon olive oil

1 tablespoon red or white wine vinegar

5 ounces crumbled feta cheese

DIRECTIONS

In a bowl, gently stir together tomatoes, avocado, onion and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

 

SERVINGS: 4

PREP TIME: 20 minutes

READY IN: 2.5 Hours

NUTRITIONAL INFORMATION

(AMOUNT PER SERVING)

66 Calories | 5.6g Total Fat | 8mg Cholesterol



22nd Annual Abilitles Wine Tasting with Cutting Edge Custom Catering

Cutting Edge Custom Catering served the most talked about dish, Lobster Ravioli and Cucumber Gazpacho Soup! The night turned out awesome! We kicked everyone in booth presentation, cuisine they didn’t even come close to touching us and we feel like we even impressed ourselves a bit. Great promotions and contacts made there too. Very well could have been our best marketing promo to date but only time will tell. Our girls were right out in front of the tables bringing our cuisine to our fans! Instead of hiding behind your tables hoping that people came up and asked to try your stuff! The BEST on the block, that’s how we roll!

Lobster Ravioli: bold Maine lobster, seasonal herb-vegetable blend, Ricotta & Romano and crisp dry bread crumbs. With Wild Mushroom Cream sauce!

Cucumber Gazpacho Soup: English cucumbers scallion, sour cream & herbs!

Chef Sean was also on Radio 1340-AM on March 23, 2011 at 1:40 pm with host Ken Van Babor. To discuss our participation in the March 19th Abilities Wine Tasting & Silent Auction at Tropicana Field.

 

 

Zonin Prosecco Commercial Featuring Chef Sean

Chef Sean is among the 40 different chefs around the world that has a delicious recipe featured with Zonin Prosecco. Click here to check out the Tasty Two Minutes on Zonin Prosecco’s site.

Grilled American Rack of Lamb with leaks

 

 

 

Recipe:

Grill the rack of lamb to medium rare, in two separate pans, saute the carrots and potatoes with a little butter, just for flavor.

Once the meet is grilled, serve it lolipop style with grilled leaks and sauce made of port wine reduction and bind cherry juice.

• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 2 bay leaves
• 3 cups port wine

Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil.

Continue to boil the mixture until it thickens and reduces to about 1/2 cup, about 45 minutes.

Strain through a fine-mesh strainer and let cool. Use at room temperature.

Makes 1/2 cup.

Ingredients:

• American Rack of Lamb
• Bing cherries
• Shallots
• fingerling and purple potatoes
• Butter
• Baby carrots
• Port poached pink lady apples
• Grilled leaks
• Bing cherry juice

RosemaryPort Wine Reduction

1st S.E.E.N. event at Cutting Edge

Cutting Edge Custom Catering hosted the 1st ever Social Elite Event Networking gathering on March 8, 2011! Thanks to the vendors that came out, Chantilly Cakes, US Tent Rental, Got You Covered Linens, Zonin Prosecco and DJ Jeff Tarquinto! Also thanks to everyone else who came and enjoyed complementary food and beverages. See you at the next event! Keep an eye out for the next event date.

Clearwater Mayor Frank Hibbard’s 7 Course Dinner

Chef Sean and staff served a beautiful seven course meal to Frank and Teresa Hibbard as well Ask Aaron and Margret, Owner of Tampa Bay Magazine part of a YMCA fundraiser!

USDA Guidelines recent release 2011

New 2011 USDA Guidelines to Help Americans Make Healthier Food Choices and Confront Obesity Epidemic

• Enjoy your food, but eat less.

• Avoid oversized portions.

• Make half your plate fruits and vegetables.
• Switch to fat-free or low-fat (1%) milk.

• Compare sodium in foods like soup, bread, and frozen meals – and choose the foods with lower numbers.

• Drink water instead of sugary drinks.

 

From the USDA and HHS Press Release, “The 2010 Dietary Guidelines are being released at a time when the majority of adults and one in three children is overweight or obese and this is a crisis that we can no longer ignore,” said Secretary Vilsack. “These new and improved dietary recommendations give individuals the information to make thoughtful choices of healthier foods in the right portions and to complement those choices with physical activity. The bottom line is that most Americans need to trim our waistlines to reduce the risk of developing diet-related chronic disease. Improving our eating habits is not only good for every individual and family, but also for our country.” (http://www.cnpp.usda.gov/dietaryguidelines.htm)

New section added to our website!

Cutting Edge Recipes

Here you will find some of the tastiest recipes created by Executive Chef Sean Squires. If you see something you like try it out and let us know how it was.  Don’t forget to tell all your friends about us