Did you know Empire Theatres offers Hotel quality meeting facilities? In addition to that, they have state of the art conference functionality with large screens over 4 stories high. Add to that the mouth watering cuisine from Chef LIVE! and you have a recipe to make your next corperate meeting or function a huge success!
Dinner and a Movie?
Reward clients, customers and staff with Chef Live cuisine and then head to the latest blockbuster film. Empire and Chef Live pair up to put your next staff event on the marquee!
For more details contact Tom Perks at Empire Theatre. tom.perks@empiretheatres.com
www.empiretheatres.com
This recipe has been requested alot. It is part of our Italian Deli Lunch Menu
1 tbsp extra virgin olive oil
1 medium sweet onion diced
1 red pepper diced
3 cloves of garlic smashed
6 organic tomato
1 tbsp brown sugar
1 litre PC organic vegetable stock
2 tbsp fresh chopped basil
2 tbsp heavy cream – 34%milk fat(whipping cream) – optional
¼ cup grated parmesan cheese
salt and pepper to taste
Pre heat oven to 425 F
- Core and Chop tomato’s into 2 inch pieces, toss with olive oil and evenly dispense on baking sheet – roast for 12 minutes
- in a medium sized pot heat on med/high heat
- add oil and then the onion
- sauté onion for 1 minute and add peppers and garlic – cover pot and sweat for 3 minutes
add tomato and stock and sugar
- simmer for 15 minutes on low heat
- finish soup with basil, seasonings and cream is desired
- Serve with foccacia bread and grated parmesan…
Here is a great little holiday beverage!
6 bottles (341 mls) Rickard’s white
2 cinnamon stick
1 orange studded with 12 cloves
1 cup honey
3 bay leaves
1 tbsp whole coriander seeds
1-litre of orange juice
Method
Measure honey and warm in an 8 qt stock pot, add cinnamon stick and bay leaf cook on medium heat to caramelize the honey.
Add OJ, orange with studded cloves, coriander and Richard’s white
Slowly simmer mixture for 20 minutes
Serve warm with cinnamon stick and orange wedge
We have added some new recipes for you to enjoy!
Be brave! Take hold! and dive in to these unique recipes that are perfect for holiday entertaining! Drop me an e mail if you try the Duck proscuito…my favorite!
All the best!
Chef Richard
A pound of cold smoked salmon
For the filling
1/2 cup ricotta cheese
2 tbsp cream cheese
2 tbsp granna padano cheese
½ cup marinated artichoke hearts
the juice and zest of one lemon
1 tsp brown sugar
fresh basil leaves
sea salt and pepper to taste
Method
For the filling
Using a piece of cheesecloth wrap the ricotta with butchers twine and hand the ricotta in your cooler overnight to release some of the liquid – make sure you suspend the cheese over a bowl.
In a food processor whip the cream cheese, artichokes, zest, juice and brown sugar. Fold in the drained ricotta and granna padano cheese. Season to taste.
Assembly
- Lay out the cold pieces of smoked salmon on a clean working surface.
- Place enough fresh basil over the flesh of the salmon to cover
- Add a tbsp of filling onto each salmon piece.
- Slowly roll up the salmon around the filling.
- Saran wrap and chill for at least an hour.
Enjoy!
Well the holidays are just around the corner…hard to beleive, but another trip around the sun is almost complete!
Chef LIVE! is currently booking for the holiday season and we are happy to serve up mouth watering seasonal menus for your holiday entertaining. Staff party’s, family gatherings…what ever you can think of, we will make it happen.
We have added new menus to drool over as well! The Home Chef Holiday menus will be available from November 21st untill December 31st 2008 as well as our Holiday buffet selections.
Check out the new lunch menus. Perfect for coperate working lunches, or a treat for staff and collegues.
