About Clint Jolly

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So far Clint Jolly has created 11 blog entries.

2017 Job Openings- FOH

Front of House Staff-
Here’s what we want from you:

A big smile and willingness to do a little extra to make a guest’s day extra special
Loading and unloading, setup and tear down of event sites
Desire to be part of a great team of professionals

Catering Servers-

Skills-

Proficiency in table service, both plated and buffet styles
Decent knowledge of food, […]

By |April 8th, 2017|Uncategorized|0 Comments

2017 Job Openings- BOH

Catering Cooks-
Here’s what we want from you:

Ensuring consistency of recipes and SOPs
In kitchen and on site prep
Loading and unloading, setup and tear down of equipment

Skills-

Proficiency in American cuisine, classic cooking techniques and basic kitchen tasks
Consistency of daily tasks
Knowledge (not proficiency) of international cuisines
Desire to grow, learn and advance the culinary industry

Experience-

Full service restaurant line cooking, […]

By |April 8th, 2017|Uncategorized|0 Comments

Some Quick Food Shots | Appetizers and Main Dishes

By |October 6th, 2014|Appetizer Menus, Menus|0 Comments

2011 Kick Off Party

On May 5th we hosted a kick off party to celebrate the start of a new season in business. Lots of great folks came out and chatted about food, wine and summer plans. Many thanks to the folks that made it out to celebrate!

Special thanks to Calvert Photography for capturing the best moments of […]

By |May 18th, 2011|Uncategorized|0 Comments

More than just food

I want to share a word with you that is very important in my life –gastronomy–

Webster says it’s-

1: the art or science of good eating
2: culinary customs or style

I’ve got a bit of a longer definition as I know it. To me, gastronomy is the study of how food, culture, enjoyment and science all […]

By |April 23rd, 2011|Food Design, Planning Tips|0 Comments

Whoopie pie recipe

Whoopie Pies
Yield: 30 cookies
Time: 1 hour

Cakes:
1 1/3 C    Flour
1/3 C    Cocoa Powder
1 t    Baking soda
2/3 t    Salt
2/3 C    Buttermilk
1 t    Vanilla extract
3 oz.    Butter
2/3 C    Brown Sugar
1    Egg

Filling:
3 oz.    Butter
3/4 C    Powdered Sugar
1 1/3 C    Marshmallow Cream
1 t    Vanilla extract

For Cakes- Cream brown sugar and butter in a large bowl with a wooden spoon then […]

By |December 17th, 2010|Recipes|0 Comments

Oysters Rockefeller Recipe

Oysters Rockefeller
Yield: 10 appetizer servings
Time: 30 minutes
3/4 C firmly packed watercress sprigs
1 1/3 C firmly packed baby spinach, finely chopped
3 T finely chopped scallion greens
1 T finely chopped flat-leaf parsley
2 t minced celery
3 T coarse fresh bread crumbs
3 1/2 T unsalted butter
1 t Pernod or other anise-flavored liquor
Pinch of cayenne
3 bacon slices
About 10 cups kosher […]

By |December 17th, 2010|Recipes|0 Comments

Seafood Pan Roast Recipe

Seafood Pan Roast
Yield: 4 Servings
Time: 30 minutes
1 T  Butter
2    Celery Stalks, sliced thin
2 lb    Mixed seafood- such as shrimp, clams, mussels, oysters, crab, scallops, halibut, cod, etc.; It is easier to eat if you remove all of the shells before cooking
1 C    Dry white wine such as chardonnay
1 C    Clam Juice
1 t    Worcestershire Sauce
2 T   […]

By |December 17th, 2010|Recipes|0 Comments

How much is it? Pricing styles for catering

Every caterer offers a different menu, each one of them with a different price structure. There are a few common styles of pricing when it comes to catering and it helps to understand how each one works.

All inclusive pricing
This is probably the most common when it comes to custom designed menus from caterers. An all […]

By |October 6th, 2010|Uncategorized|0 Comments

Palates, my muse

This last weekend I had the pleasure of tasting wine with one of my favorite wine snobs, the one and only Gary Vaynerchuk!

What really caught my attention as we tasted wine was the way that he surveyed the group about their tastes as we went through each wine. Folks smelled and tasted each wine and […]

By |October 5th, 2010|Food Design|0 Comments