Happenings & Ideas from Superior Culinary Center
November 2015
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In This Issue
Fun Food Facts

One fast food hamburger may contain meat from 100 different cows


Ketchup was used as a medicine in the 1800s to treat diarrhea, among other things


The most popular carrots used to be purple


Honey is made from nectar and bee vomit


The twists in pretzels are meant to look like arms crossed in prayer


Events, Classes & Workshops
Easy Holiday Brunch
Free Adult Cooking Workshop
November 18, 2015
11:00 a.m.-12:30 p.m.

Thanksgiving Workshop
Free Cooking and Technique Class
November 24, 2015
1:00-3:30 p.m.

Be Your Own Sushi Master
Free Adult Cooking Workshop
October 28, 2015
11:00 a.m.-1:30 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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Chefs Corner
Cooking to Impress
  • If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time.
  •  Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
  • After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.
  • After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
  • Brine, baby, brine! You got to brine that poultry to really give it the super flavor.

Holiday Party Planning
Company Holiday Party Planning Phase 1:

Holiday parties are so much fun, but planning them can be a stressor. This holiday party planning checklist will help you rock this year's company holiday party planning with minimal stress and maximum fun.

The Basics
The most important things you need to do when planning a holiday party for your organization or company are these tasks:
  • Choose your date.  Red hot company party dates this year will be: December 12, December 18 and December 19.  That doesn't mean you HAVE to plan a party on any of those days.  Often times, when you plan your holiday party on an "off" day, such as a Sunday or midweek day, you will find much more availabilities with your preferred venues and partners (i.e. caterer!).
  • Decide the guest list.  This does not have to be finalized so early in the planning process, but you should definitely have a ballpark number in mind. Once you move on to steps three and four, you will need to know as close to your actual guest count as possible so that your catering and venue choices make sense for the number of people attending your holiday party.
  • Find an available venue.  Once you have the perfect date picked out, you need to find a venue that can accommodate your guest count and that is available on your chosen date.
  • Call a caterer and event planner.  Contacting your preferred caterer Superior Catering, this early in the game is a very smart thing to do.  You are not only ensuring that they are available to work with you on your chosen date but also that you will have plenty of time to share whatever ideas you have cooked up for your event with your caterer and planner. Then they can do their thing and turn your holiday party into something really memorable.
Give your holiday party a theme.  Want something relatable and festive?  Or perhaps something totally unique?  Share your ideas with our catering specialist to get the brainstorm process rolling.  They are professionals who should be able to transform any ideas into reality, so get their creative brains involved and you will be so happy with the result.

Cooking Up a Storm - Apple Whiskey Spice

Mix peels brown sugar and honey. Place in pot, add apple juice and simmer 30 min. Strain and cool.

Put one apple, one clove, one cinnamon stick and ¼ lemon in each mason jar. Fill jar halfway with Jameson or whiskey of choice. Top off with strained apple juice.

Seal and refrigerate 1 week.  Serve hot or cold. Use as a mixer with champagne.
Apple Whiskey
  • Apple scraps and spice/herbs from poached apples 
  • 6 pink lady apples - peeled and cored.  Add to peels and core to bowl 
  • 1 gallon apple juice 
  • 1/2 cup honey 
  • 1/2 cup brown sugar
  • 1.5-2 liters whiskey (Jameson)
  • 6 clove
  • 6 cinnamon sticks
  • 1.5  lemons
  • 6 32oz. mason jars

Food for Thought Coffee
We're so spoiled that we refuse to buy "ugly" produce

Globally, we waste between 25 to 33 percent of food produced for consumption, a staggering figure that one French supermarket is combating with a digestible plan. Intermarche, France's third largest supermarket, was sick and tired of watching other stores discard perfectly good fruits and vegetables just because they didn't look like perfect 10s. "Everything that doesn't fit into the norm, we toss," one seller said in an interview. So, Intermarche decided to give "makeunders" to the misshapen potatoes and oranges that usually don't get a chance.

Wine & Cocktails Recipe
A Quick Guide to Wine Aging

Not every wine gets better as it ages, but the ones that do undergo a miraculous metamorphosis. Chef Tom explains the transformation and reveals a few bottles that stand the test of time. Read More.......
The Truth about Aging:

Myth:  All wines improve as they age.

Truth: For a wine to age well, it needs a backbone of acidity or tannins. Without this structure, flavors flatten over time. Even ageable wines can go through phases in the bottle where they're especially expressive or a little closed down ("dumb," in wine speak).

Myth:  White wine doesn't age as well as red wine.

Truth: A lot of white wines are best when young and fresh. But many fuller-bodied whites become extraordinarily honeyed and nutty with age.

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