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Saki Bottle
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 Saki Bottle  US $9.99
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 5 inch JAPANESE SAKE SAKI BOTTLE JUG JAPAN US $9.99
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 6+ inch JAPANESE SAKE SAKI BOTTLE JUG JAPAN US $14.99
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 gorgeous saki bottle with labels US $15.00
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What's "In" in the World of Catering?
In a world where history repeats itself, everything old is brand new again, and the fad today is old tomorrow, how do we really keep up? Well, this is the difference between the catering industry and restaurant industry. The restaurant industry may stay without the need for any change but the caterers could not. Caterers must always have the flair and style while doing it on a grand scale. In this article, we are going to examine the latest trends in the world of catering that we, at Crave Catering have observed.
To start with, the vision of a client is always a top consideration for any caterer. Often times, they are given certain parameters to follow and execute their plans. This is the reason why the possibilities of any caterer are endless. But what is really new and exciting in the catering industry? What should you look forward to upcoming events? Read on and know what should excite you.
1. Food
Everything old is brand new again because the classic familiar meats are making their big comeback! In fact, a really popular way of presenting these classic courses is through a delectable menu with many different small courses to give a leaner, cleaner look, paired with wines appropriate for the course. Also beginning and rounding off the table are those mini-mini desserts and bite-sized canapés. Ethnic foods such as Dim Sum and East Indian are becoming more and more traditional, shifting from the fusion creations and are slowly incorporating themselves nicely with the trendy-themed caterings. Also on the rise in the catering industry are mixed-culture weddings, requesting a blend of two types of cuisine which features elements of two cultures with spectacular effect. Crave Catering Melbourne has catered many such events and find the excitement created with the menu is half the fun.
2. Beverages
Long live the martini - it simply refuses to die! In fact, it even reinvented itself with different ingredients such as Champagne, Saki, flavored Vodkas, and a lot more. The mini-bottle of Champagne sipped with a straw is definitely still in, and clients are still consuming better wines paired with their meals. It seems that customers prefer less, as reflected in today's beer choices such as Becks, Stella Artois, Corona, Heineken, and Sol. Do not ever forget the irresistible summer blender drinks, which will always be in style! Crave Catering has some sensation new drink options available on the website (see below).
3. Presentation and Decor
If pictures are worth a thousand words, presentations are worth everything especially for caterers. You can have the most delicious food in the world; however, if it is not presented with style and flair, then the appeal can be lost in no time. With this premise, the entire event you planned for a long time hinges. The trend in presentation and decor is actually veering sharply towards a lean, clean look. Forget the old days of multiple draped linens! As a matter of fact, more and more events are beginning to be linen-free. See our picture gallery on the website. So to recap - events these days are getting back to the old and basic ways with cleaner presentation, bigger taste on small plates, high-quality wines to compliment the food, ambient lighting and clean decor lines to enhance the entire event experience.
Written by David Kahan
Crave Catering Melbourne
http://www.cravecatering.com.au
David Kahan
Crave Catering Melbourne
Crave Catering has been catering to corporate and private clients in and around Melbourne for over 15 years. The specialty canape and home catering function market has been one that Crave Catering has consistently and successfully catered over the years. See more information at http://www.cravecatering.com.au
How To Cut Down On Your Calorie Consumption
Many are concern as from where their calories come from.Basically, if we eat the same number of calories that we burn and if we're only talking about weight, the answer is no - a calorie is a calorie. A protein calorie is no different from a fat calorie - they are simply units of energy. As long as you burn what you eat, you will maintain your weight -as long as you burn more than you eat, you'll lose weight.You can cut down your calorie consumption substantially merely by preparing your meals along these lines :
Nuts
Valuable for protein and Vitamin B1 nuts are also rich in fats and rank as concentrated, high-calorie foods. Best to forget about them if you want to reduce, for a couple Brazil nuts equal about five servings of boiled cabbage.
Fruit Juices
Fruit juices in general are excellent sources of Vitamin C; tomato juice has the additional advantage of being a good source of Vitamin A as well. Carbonated drinks (except a few rare ones that may contain slight amounts of fruit pulp) are made from soda water and heavy syrups, contributing no vitamins, nothing but carbohydrate calories. A typical 12-ounce bottle of soda pop contains the equivalent of 6 teaspoons of sugar.
Using Your Cook Book
If you are your own cook you can probably persuade yourself to follow your own advice with a minimum of ill-feeling. If someone else does your cooking, however, you may have to speak softly but carry a big stick.
You have probably been struck by the fact that reducing diets look ample enough to satisfy a generous appetite. So they are. But the foods must all be prepared in the simplest way possible
The trouble with a good cook (aside from the quality immortalized by Saki in his remark: "She was a good cook, as cooks go, and as cooks go, she went") is her deep-grained habit of cozening the customer's appetite with three-decker confections, pastries that melt in your mouth, and rich sauces of la Escoffier. Hunger and appetite are two different things. You can be hungry and have no appetite, as after a four-day fast. And you can have an appetite when you aren't hungry, as when you're tempted by an extra serving of shortcake.
The Food Laws
1.Foods may be boiled, broiled, roasted or baked, but not fried. Butter, fat and cream are to be used in cooking only in extremely limited amounts or better yet, not at all. White butter is to be served soft; it spreads more easily and goes farther.
2.As far as possible, eliminate sugar in preparing foods. Saccharin may be substituted as a beverage sweetener in moderate amounts.
3.Serve some raw foods every day, usually as salads, but allow no mayonnaise or fancy dressings. Vinegar, which has no food value, is permitted, or lemon juice, valuable for Vitamin C. Not all digestions, however, can tolerate large amounts of raw foods, so be moderate.
4.If desired, a mineral oil dressing of negligible calorie value may be prepared according to this approximate formula: I cup mineral oil,half cup vinegar, 1 egg (can be omitted), condiments: teaspoon of salt, teaspoon of mustard, pepper, teaspoon of paprika, garlic if desired.The disadvantage of mineral oil dressing in the light of recent findings that it prevents absorption of much Vitamin A in the carotene form in which it occurs in plant foods has already been commented on. If you use mineral oil dressing, it is advisable to take a Vitamin A concentrate.
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What is the proper way to serve and store Saki?
I've recently acquired a nice bottle and I want to experiment. What is the traditional way to serve it, and do you have any interesting mixers to create with it?
Thanks in advance.
High end sakes should be served chilled, not at room temperature. The best way to serve is straight from the bottle into a sake glass (or a large short glass). Put the glass into a bowl or other vessel and overpour the sake just a bit. This is very traditional (the Japanese usually use a small wood box) as it denotes overflowing of friendship. If it's really a nice bottle, then do not mix. Only low grade sakes should be mixed. If you must, you can substitute sake in just about any vodka drink.
How the other half lives: Lucy Cavendish gets footloose
Country mother of four Lucy Cavendish forgets her marriage woes and has one very merry night with her neighbour
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