Alligator Pear
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Alligator Pear Catering

...a refreshing taste 
 in catering and event production with innovative cuisine, quality local ingredients and
exceptional service. 
818.347.7860 / 818. 347.7820
CLICK on the Pic for cool things to do  in Los Angeles this Fall


Halloween Cocktail

"Dark and Stormy"


2 ounces dark rum, preferably Gosling's
1/2 oz fresh lime juice
1 candied ginger slice
3 ounces ginger beer
1 lime wheel


Fill a cocktail shaker with ice. Add the rum and lime juice and shake well. Strain into an ice-filled collins glass. Stir in the ginger beer. Skewer the ginger slice and lime wheel and garnish the cocktail.


recipe courtesy

Crab cakes
with avocado salsa.


Apricot-Honey Glazed Roasted Root Vegetables

Serves: 10



1 pound parsnips, peeled    and sliced 1/2 inch thick

1 pound carrots, peeled and  sliced 1/2 inch thick

1 pound red potatoes sliced 1/2 in thick

1 pound golden beets, peeled and sliced 1/2 inch thick

1 large onion sliced

1/3 cup extra-virgin olive oil   

1/4 cup honey

1/4 cup apricot jam

 6 thyme sprigs

Salt and freshly ground pepper



Preheat the oven to 425�.

In a large bowl, toss the vegetables with the oil, honey, jam and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer until glazed.  


Serve immediately. Enjoy


 Mushroom and Fontina Stuffed Potatoes


4 baking potatoes scrubbed

5 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 1/4 pounds mixed tender mushrooms, such as maitake, oyster and enoki, cut in

small pieces

Kosher salt


1/2 pound Italian Fontina cheese, shredded (about 1 cup)

Chopped parsley, for garnish


Preheat the oven to 450�. On a baking sheet, bake the potatoes for about 1 hour, until tender. Meanwhile, in a large skillet, melt 1 tablespoon of the butter in the olive oil. Cook the mushrooms over moderately high heat, stirring occasionally, until tender and golden, about 5 minutes. Season with salt and pepper to taste.


Slice halfway down the length of each potato and spoon 1 tablespoon of butter and 2 tablespoons of cheese into each one. Season with salt. Top with the mushrooms and the remaining cheese. Bake for 3 minutes, until the cheese melts. Garnish with parsley and serve hot.


recipe courtesy

APC News October 2014


Dear Friends,



It's Fall and Halloween is here, so treat yourself and your family to an adventure this weekend!  Click on the pumpkin picture (on the sidebar) and discover some of the fun activities & festivals in the

Los Angeles area. Also in this issue, along with some highlights of APC's happenings, you'll find a couple of our favorite recipes for you to enjoy.


There's still time to contact us to help make

 this year's holiday celebrations truly magical!



Best wishes for a season of good food, fun, and adventure! 


The APC Family




   Canadian Consulate Event highlights the music of Leonard Cohen



A Beautiful Autumn Celebration

The Menu for this enchanting autumn evening included seasonal favorites such as Eggplant Tapenade, Roma Tomato Soup Sips with Grits Fritters, Roasted Butternut Squash and Mascarpone Pizza Bites with Fig Balsamic Drizzle and our addictive Lump Crab Cakes with Avocado Salsa.


Backyard Birthday Celebration
So Cal Style!



ASPCA Fundraiser
In keeping with their charge to protect animals, this event featured a strictly vegetarian menu

Alligator Pear Catering | 818.347.7860 | 818.347.7820

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