Tagged: Catering

Biggest Project Yet: “Strawberry Spree”

Guys, I did it. It’s finally over. Mother’s Day 2012 at Shokudo Japanese Restaurant & Bar was a huge (and not to mention, all-consuming, body-exhausting, & mind-blowing) success! A widespread brunch/lunch buffet of Japanese fare was followed by “Strawberry Spree” Sweets buffet (by yours truly), where 460-something voracious, yet surprisingly pleasant, guests devoured 1800-something servings of 12 different types of strawberry-themed desserts within a span of 5 hours and 3 full-seating turnovers. Let’s not forget that this was, believe it or not, after these bottomless bellies were stuffed with mountains upon mountains of sushi, tempura, udon, salad, chicken, king crab, and God knows what else. All I really want to know is, who are these thoroughly inhuman people with such exigent appetites and where on earth did they come from? Because I have this ever-growing hunch that I must be related to them. After all, there is a most uncanny resemblance between my belly and theirs.Stomach resemblance aside, there may have been little else alike between these wonderful guests and I. Though the picture doesn’t show it (thank God), I slept for a very true-to-saying, painstakingly short-and-sweet 45 minutes. The grueling fun-filled hours leading up to that nap and the even more agonizing joyous hours that followed were wholeheartedly dedicated to baking and assembling a mass amount of the greatest (and most practical) homemade desserts I could muster up and create from scratch. Exhausted as I may have been, and trust me when I say exhausted is a euphemism for the physical state I was in at the time, this project was my absolute pride and joy from unshaped, prenatal beginning to expectant, postnatal forthcoming. It was Mother’s Day, for crying out loud, and this project was my beautifully overweight newborn. Continue reading

Green Tea Cheesecake

I’m not a believer in perfection, in life nor in the kitchen. Every endeavor we choose to undertake is an additional notch in our endless belts, a constant work in progress. That said, I present to you two things: my very first and very own Hungry to Happy recipe with all its dreaminess and tasty imperfections and a newly rejuvenated and more hopeful me, freshly graduated with a college degree and henceforth, thrust into the “real world.” Talk about accomplishments, these are huge notches for me!
Creamy, dreamy filling in-the-making!But alas, like all other works in progress, there’s always room for tapping, tweaking, and discovering. Case in point, this near-perfect Green Tea Cheesecake. After having baked more than a couple cheesecakes using a number of wonderfully decadent recipes in my not-so-lengthy lifetime, I decided to get experimental and forge my own. It was alluring with its creamy and earthy filling, rich and toasty crust, and tart and juicy raspberry, but it wasn’t perfect. To my utter horror and glee, it was baked for my first catering event (with the restaurant I represent) for an affluent group of socialites at an effulgent palace of a home. Despite the petrifying need for “perfection,” though imperative at that moment and in others, my minor shortcomings didn’t hinder my ability to learn, to succeed. Continue reading