June 2018
Cheat A Little Catering's News & Updates
Goddess Juno Brings Us June Weddings...
Wedding Sweetheart Table
The most popular wedding day in 2017 was October 7, according to The Knot.com. But do you know the history of why June is considered the wedding month? Well, The Old Farmer’s Almanac says , “The goddess Juno (for whom June is named) was the protector of women in all aspects of life, but especially in marriage and childbearing, so a wedding in Juno’s month was considered most auspicious. The idea of June weddings also comes from the Celtic calendar. On the Cross-Quarter Day of Beltane, or May Day (May 1), young couples would pair off to court for 3 months and then be wed on the next Cross-Quarter Day (Lammas Day, August 1). Youths being impatient, the waiting period was shortened to mid-June, and the popularity of June weddings was ensured.” 

Whenever you decide to have a wedding, we will be happy to help you plan the occasion! 

Sincerely,

Brian Morriss
Owner, Cheat A Little Catering

Need help planning a wedding? Click here to fill out our event request form.
Happy Father’s Day to All the Dads Out There
June also brings us Father’s Day on Sunday the 17 th . This is the day we honor dad and all of the father-figures in our lives. Father’s Day is also the time we make it a point to laugh at those oft heard bad “dad jokes.” This year, why not throw an outdoor barbecue with all of his favorite foods. Whether it’s beef, chicken, or fish, our chefs can craft a menu that’s dad-approved and do all of the grillin’ and roastin’ for him. We’ll handle all of the fixin’s and side dishes too. Heck, we’ll even decorate and offer up our own bad dad jokes. We are here to help you create a special and meaningful Father’s Day. 

June is National Papaya Month
To help celebrate this special fruit, we wanted to offer you a delicious cold papaya salad perfect for the warm summer month. 

Ingredients:
  • 5 tablespoons fresh lime juice
  • 3 tablespoons (packed) palm sugar or golden-brown sugar
  • 2 tablespoons plus 2 teaspoons fish sauce
  • 2 tablespoons dried shrimp, chopped
  • 4 garlic cloves, minced
  • 3 Chinese long beans, halved crosswise or 15 green beans
  • 1 1 1/2- to 13/4-pound green papaya, peeled, halved, seeded
  • 10 large cherry tomatoes, halved
  • 1 cup chopped fresh cilantro
  • 2 green onions, very thinly sliced
  • 1 fresh red Thai chile with seeds, thinly sliced
  • 2 tablespoons coarsely chopped salted peanuts

Special Equipment:
Julienne peeler or box grater

Preparation:
Whisk first 5 ingredients in medium bowl. Set dressing aside.
Cook Chinese long beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Peel enough papaya to measure 6 cups using a julienne peeler. Place in large bowl. Add tomatoes, cilantro, green onions, Thai chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.

Ingredient tips:
Palm sugar, fish sauce (nam pla or nuoc nam), dried shrimp, Chinese long beans, green papaya, and Thai chiles can all be found at Asian markets.
Congrats to Our Friends at Kaiser Permanente!
On Friday, May 11th, Redwood City Mayor, Ian Bain (r), stopped by Cheat A Little Catering’s continental breakfast tent and greeted Cheat A Little Catering Owner, Brian Morriss (l) during the groundbreaking ceremony of the future home of Kaiser Permanente’s Redwood City Medical Center. Thank you Mayor Bain for stopping by!  
A Recent Review on Yelp; We Are So Humbled By What Others Say

"Brian and his crew at Cheat A Little Catering did an outstanding job at our daughter's wedding for 122 people. Everyone raved about the food and even the last table called to the buffet said the food was delicious and hot and everything had been replenished so the last person had the same experience as the first!
I cannot say enough good things about our experience and would highly recommend them for any occasion!"

Shared by Cindy D. of Santa Clara. Thanks Cindy for your testimony!
(C) 2018 | Cheat A Little Catering | P: 650.227.1125 | F: 866.591.5723 | Email | Website