Alligator Pear Catering Newsletter

April 2013

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Alligator Pear Catering 
...a refreshing taste in catering and event production.  Our professional and innovative staff utilize quality local, organic ingredients and strive to provide each client with exceptional service.

We would love to cater
your next event!

For more information about how we can help to make your occasion a one of a kind culinary experience, please contact us today!

Jazz Appreciation Month (JAM)
The Spirit and Rhythms of Jazz is the 2013 Jazz Appreciation Month (JAM) theme highlighting jazz cultural history, musical performance and stories, programs and productions. 
"What A Wonderful World"

Billie Holiday - The Very Thought of You
Billie Holiday
"The Very Thought of You"

The month of April brings us many important and unique opportunities to celebrate. In April we are encouraged to find joy in nature through Earth Day, but did you know that April is also Jazz Appreciation Month? Take a peek through this month's newsletter to uncover a bit more about these reasons to celebrate and also see a little of what we've been up to here at Alligator Pear Catering.  
charlie's angels buffet

April 22 is Earth Day

Los Angeles offers an amazing array of events and activities for the whole family to celebrate and heal our earth.

Victoria Secret 2013 Swimwear Line

APC served scrumptious bites to help Victoria's Secret
launch it's 2013 Swimwear Line 

American Idol Top 10 Finalist Party 2013

APC dished up deliciousness at the American Idol

 2013 Top 10 Finalists Party in Los Angeles! 
(Thanks to 2me Studios for YourBASH! for the fabulous photos!)



 Strawberry, Pistachio, and Goat Cheese Pizza


This dish is a refreshing departure from traditional pizza. Substitute your favorite soft cheese or greens.



  • 1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
  • 1/3 cup (3 ounces) crumbled goat cheese
  • 1 cup sliced strawberries 
  • 1 cup trimmed watercress
  • 1/2 teaspoon extra-virgin olive oil
  • 1/2 teaspoon fresh lemon juice
  • Dash of salt
  • Dash of freshly ground black pepper
  • 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
  • 3 tablespoons shelled dry-roasted pistachios, chopped


  1. Preheat oven to 425�.
  2. Place crust on a baking sheet. Bake at 425� for 8 minutes. Remove from oven; arrange goat cheese evenly over crust.
  3. Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts.                                                                                        Recipe courtesy of My


Garden-Fresh Asparagus Soup

This lemony asparagus soup is spiced with a touch of curry 
and gets added richness from "lite" coconut milk and creamy red potatoes.
  • 2 tablespoons butter
  •  tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • Zest and juice of 1 lemon, divided
  • 2 cups diced peeled red potatoes
  • 3 cups vegetable broth, or reduced-sodium chicken broth
  • 1 cup "lite" coconut milk
  • 2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)
  • Freshly ground pepper to taste
  • 1/4 cup cr�me fra�che, or reduced-fat sour cream (see Note)
  • 1/4 cup finely chopped scallion greens, or fresh chives


  1. Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. Stir in broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.
  2. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.
  3. Whisk cr�me fra�che (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.
  • Note:
    Cr�me fra�che is a tangy, thick, rich cultured cream commonly used in French cooking. Find it in the dairy section of large supermarkets, usually near other specialty cheeses. Sour cream can be used as a substitute, or you can make your own lower-fat version by combining equal portions of reduced-fat sour cream and nonfat plain yogurt.
    Recipe courtesy of

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