Every year we approach fall, pears are the first fruit I look forward to using again. Pears in all forms: poached, baked, sauteed…Here the pears are poached in a muscat with whole cinnamon, clove, star anise, peppercorn, bay leaf, coriander, vanilla bean, and ginger, then baked with frangipane and topped with some spun sugar.
Archive for the ‘Autumn’ Category
Never get sick of pears…
Friday, September 23rd, 2011Speaking of Chicken…
Thursday, September 8th, 2011
Figs in abundance
Wednesday, September 7th, 2011
Fig & Arugula Salad with Fig Vinaigrette – one of my favorite dishes during fig season. While the fig season is fleeting, they are truly one of the most decadent fruits of the year – but you have to catch them fast. Other favorites include Port-poached Calimyrna Figs stuffed with Ganache, Stewed Fig Bordelaise served over Beef Filet, Toasted Almond & Fig Tarts. We always encourage our clients to take advantage of fig season with dishes like these.
Spring/Summer Digest – Before Fall Gluttony
Monday, August 29th, 2011As Hurricane Irene blows through these last days of August, we here at Tip of the Tongue have taken advantage of a quiet weekend to reflect on what’s happened over the whirlwind of 2011 and what’s coming up in the traditional dash to the Holidays.
There were a record number of weddings and gala events packed into the Spring like tulip bulbs in a window box. We made the rounds at our favorite venues like the Foundry, Studio 450 and Ramscale with return visits to Midtown Loft and Gary’s Loft, plus made our North Shore debut at both the Chelsea Mansion and the Vaderbilt Mansion. While both weddings were “flavored” with a bit of spring rain, they both affirmed how much we love getting out of the city and how many truly unique and magical gems Long Island has to offer. And speaking of gems, we also had the pleasure of working at the Queens Botanical Garden where we used their own garden carts to feature an array of specialty drinks like Strawberry Watermelon Agua Fresca, and Cucumber Ginger Coolers spiked with gin.
Recent months saw the marriage of two of our nearest and dearest employees, Allison Cooper and Keshon Morrow. Allison has been one of our Wedding Coordinators and Event Managers for years while Kehson has been a mentor of mixology and a great man to have behind a bar. If you happen to be at one of our events with them be sure to join us in wishing them the best for their years ahead.
Their wedding at Gary’s Loft was part of what we called “May Mania”, but it also introduced a new service style we’ve since used a number of times since; at Ramscale-North Studio, Galapagos and coming up at Glass Houses. It’s a little treat we can Tapas-Mobile. We might play with that name a bit more but the concept is solid. Unlike our customary Tapas style, the Mobile version has no station. Instead large platters of assorted menu items are brought to where guests naturally congregate. With no fixed tables or assigned seating, guests are free to settle in wherever they naturally wish and within a few moments service staff bring the food to them to sample, share and enjoy without having to get up to go in search of where the food is. We’ve seen the concept work very well in those particular spaces where traditional dining areas and stations just don’t fit as well. If you’re trying to break the mold, maybe this is an idea that could work for you.
Finally, the Tip of the Tongue finally has expanded a little bit. We’re very proud to welcome our son, Jacob Max Charles Fagan, born April 10th. He’s a most wonderful addition. And we’re also very proud to say that after 15 years together, Tip of the Tongue Owner Scott Fagan and Pastry Chef Eric McIntyre were able to celebrate their own wedding on August 4. Our thanks go out to all who have worked hard to support Marriage Equality here in New York and around the country. It always amused us just how many gays and lesbians work to make dream weddings come true, yet are denied the right to marry themselves. Our application for a wedding license was captured on film actually in a story done by NY1 News.
So, as the summer gasps its last and the seriousness of September descends upon us, we hope you’ll join us in a congratulatory toast to the many achievements of the seasons just passed and then enjoy a fortifying draught as we press on into the unknown of the seasons ahead, wishing all of us the best.
Harvesting for September
Sunday, August 28th, 2011
One of the best things about September events is the amount of fruits, vegetables and flowers in harvest. The Greenmarket bursts with delicious vegetables, a huge selection of fruits (hello tasty pastries), and vibrantly-colored flowers. Although it’s always sad to say goodbye to the summer as of Labor Day weekend, our menus always seem to come a bit more alive during this time. And the good weather doesn’t stop – often it actually gets better. The next round of weddings is upon us…
The Fading Folly of Fall
Tuesday, November 17th, 2009October is one of those months that encourages delusion yet generates disappointment. (April is another). The delusion is the belief that it’s still warm enough for outdoor wedding ceremonies while the disappointment is discovering that (really) it isn’t. It seemed the every weekend in October was one weird cold front followed by rain which emphasized how much weather can affect catering. The weather served a good lesson for those planning catered events. From lavish weddings to “simple” corporate cocktails, the weather is that perfect proof that you can’t control everything and what control you think you have over your event, your wedding, your life – is really an illusion. What you think is control is really a lucky break that nothing happened to ruin your plans.
This might sound like a “half-empty” way of looking at things but whether you call the glass “half-full” or “half-empty” the reality is that within said glass, there exists half the amount you want. Such is the lesson we learn in coming to terms with the compromises of adulthood – making do with what we get whether it’s a freezing rain that forces a complete last-minute overhaul to your wedding or a howling wind that makes half your RSVP’s skip your event, and accepting the randomness of life; rolling with the punches.
That’s really the key to a successful event. We had a wedding recently where the bride forgot some special oil lamps she wanted on some tables. She was in her processional line-up before walking down the aisle fretting. I said, “Don’t let lamps be what you remember about your wedding day. Forget it, take in everything that’s around you right now and enjoy the moment.” No one misses what they don’t expect. That’s why we encourage our clients to save money by streamlining the bar, minimizing decor and dispensing with ornate table settings. It’s the moment your guests want to share with you and remember, not the silverware.
And speaking of control and disappointments, onward we maintain to the Holidays. November is half over (or half full depending on your P.O.V) and the last-minute scramble for corporate parties has begun; later than usual but it’s there. This year’s magic date? Dec. 17; probably the most in-demand date on the calendar. More people are trying to assert control over what happens that day than any other in the frantic weeks leading up to Christmas (only 38 more shopping days!). There could be a freak snow storm. There may be a massive recall of smoked salmon. The President could come into town and snarl traffic on top of a freak snow storm. Remember to roll with the punches and enjoy the moment. And make mine a double.