Happenings & Ideas from Superior Culinary Center
January 2016
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In This Issue
Events, Classes & Workshops
Best Game Day Food Demo
Jan. 16, 2016
11:00 a.m.-12:30 p.m.

Be Your Own Sushi Master Demo
Jan. 23, 2016
11:00 a.m.-12:30 p.m.

Knife Skills Demo
Jan. 30, 2016
11:00 a.m.-12:30 p.m.

Mardi Gras Party Demo
Feb. 6, 2016
11:00 a.m.-12:30 p.m.

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Superior Culinary Center
4550 S. Brust Ave.  St. Francis, Wisconsin 53235

Monday - Friday
8:00 a.m. - 6:00 p.m.

9:00 a.m. - 4:00 p.m.

Se Habla español

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Spices and Culinary Herbs From Around the World Spices
As the world's economy emerges from economic recession, American foodies are ready to launch out from the safe harbor of Italo-American and traditional American comfort food for deeper culinary waters, and all the indications are that this is going to be a spicy voyage. Demand for seasoning and spice is increasing due to the increasing demand for new flavors and flavor ingredients, growing popularity of ethnic cuisines and increasing health awareness among consumers.

India is one of the world's largest manufacturers and exporters of seasonings and spices, and growth in the Asia-Pacific spice trade is riding on the developing spice markets in India, China, Vietnam, Indonesia and Sri Lanka, which have traditionally been net exporters of spices.

What's really changed in the spice business in the past couple of years, Spice 2.0, is that 300 million Indians and 400 million Chinese have entered the middle class and want to eat the food of their cultures. American spice prices have gone through the roof as the Chinese and Indians buy more spice. India is now a net black pepper importer. It is the most staggering development in the spice business in the past 25 years.

South African Cuisine South
Ask a South African to name just one dish that evokes the sometimes quirky fusion of indigenous, colonial and immigrant cultures behind this nation's famous "rainbow cuisine" and, surely, bunny chow would be there near the tip of her tongue. A spicy curry in a large portion of hollowed-out white loaf, this Durban specialty comprises a filling imported by Indian slaves and their descendants, served in an edible vessel made of an Afrikaans staple, the two happily joined together by necessity. A perfect combination of the exotic and the practical.
The true origins of the "bunny"  (no South African would use the full name) are hotly disputed, but one leading theory says it was invented by Durban restaurateurs from an Indian caste known as the Bania, who served it as a takeaway to Indians forbidden by apartheid from dining in. Another says it was originally sent out to Indian caddies at the Royal Durban Golf Club for similar reasons; yet another says it was simply the best way Indian cane cutters could think of to take their curry to work for the day.
Wherever the idea came from, Bania chow ("chow" from the local Chinese) caught on, and a range of versions emerged besides the original vegetarian. These days everyone loves their bunny, and it's even served in restaurants.

Co-working Spaces for Events Co-working
Co-working offices are the hottest trend in commercial real estate rentals right now. With the cost of office space on the rise, small businesses can't afford to rent full offices for themselves. So these entrepreneurs are joining forces to create flexible work spaces, complete with board rooms, patios, and conference halls.
Most co-working spaces are quiet on the weekends. And while there may be a few nerds around typing out some code, savvy hosts have realized that these spaces are a great alternative to traditional hotel and conference spaces for small gatherings.
In addition, none of these co-working spaces have restrictions as to which catering companies you can use for your small events. Nearly all co-working spaces come with kitchens; and many of the kitchens are fully equipped with large refrigerators, stoves, and coffee machines.
If you are looking for a small space for an event like a board meeting, company retreat, fundraising dinner, or art show, contact several co-working companies. There is no single operating standard - meaning some will be willing to help you on a one-time basis, while others may require some sort of annual membership to use the space. And the membership might be worthwhile; the cost of an annual membership to a co-working space (for just one night) might still cost less than the use of a hotel conference room.

Catering Before the Reception Catering
For the duo getting married, the day is a flurry of events. From the photographs during the morning at the salon to the final moment when the happy couple is whisked away in a car, the day is non-stop for the two getting married. But for everyone else, the day can drag along like a limp pony.

Especially difficult - the hour or more between the wedding and start of the reception. The newly married couple, their families, and the wedding parties are busy making picture perfect memories running around a nearby park posing for more than 1,000 photos. The rest of guests often sit in a reception hall listening to music while fiddling with their name cards on the table.
Work with your caterer to make this time as engaging as the rest of the day. After seeing hundreds of weddings, your caterer can help you (and the DJ) plan some good music and fun activities for your guests. And food. Plenty of good food.
Hungry guests aren't happy guests. And most will be eagerly anticipating the reception meal. Plus, if there are kids at the wedding, the parents will be faced with little ones growing fussier by the minute. Be sure to offer a table of fresh fruits and vegetables along with some dips and cheese. Add in some kid friendly foods that will also make the parents happy - like all natural, organic PB&J squares.

Sustainable CenterpiecesSustainable
Because sustainability starts at the source of the materials, many hosts are looking for local businesses to help them ensure their wedding supplies are responsibly produced. With sustainability as a key value for many people in the South Eastern Wisconsin Area, many local caterers will work with hosts to ensure that the centerpieces for the wedding are responsible sourced, and recyclable or reusable.
Something as basic as a cheap glass vase can be replaced with a more responsible option. Instead of a mass-produced item that used up gas and oil for long-distance shipping, find a local glass artisan willing to produce the vases for a discounted price in exchange for on-site recognition. And, in this example, not only are you decreasing the environmental footprint of your event, but you are supporting a local artist.
Flowers come in from all over the world - and the working conditions in the origin country might not match the values of the wedding hosts. Poor pay and unhealthy working conditions are two challenges that foreign workers face. Finding a responsible florist might cost more, but is a way to uphold human dignities around the world. Or skip flowers altogether and work with a local business owner to help you produce colorful arrangements with silk and paper flowers, and naturally green plants.
Superior Culinary Center
4550 S. Brust Ave.
St. Francis Wisconsin  53235

Monday - Friday 8:00 a.m. - 6:00 p.m.
Saturday 9:00 a.m. - 4:00 p.m.

800.960.4300    Se Habla español 414.671.1200