Chef's Life: Catering & Photography - Charleston, SC.

Happy Wrap | Commercial Photo Shoot

2011-12-11T04:39:00.000-08:00

Company: Happy Wrap
Creative Design : Beth and Brad Young

MUA: Head Turner Studio, Angela Mckee

Model: Sasha Azevedo
Infant Models: Shepherd Bunch

New Dream Photography by Eric S. Gaffin

Mini Me | My Son | Aiden

2011-11-17T11:27:00.000-08:00

Kinsey Green | New Dream Photography

2011-11-16T19:07:00.000-08:00

Powder | Hanna Rider

2011-11-16T19:01:00.000-08:00

Jewel | Hanna Rider

2011-11-16T18:59:00.000-08:00

Something Red | Samantha Carpanter

2011-11-16T18:56:00.000-08:00

Country by Heart | Todd Elkins

2011-11-16T18:54:00.000-08:00

New DReam Photography Studio | Hannah Mcintosh

2011-11-16T18:48:00.000-08:00

A New Photos

2011-10-24T17:22:00.000-07:00

New Dream Studio | Unwind

2011-10-04T09:39:00.000-07:00

TO VIEW MORE OF MY WORK PLEASE CHECK ME OUT ON FACEBOOK

FACEBOOK LINK: New Dream Studios

Model: Hanna Rider

Location: New Dream Studios

Photos by ESG (me)

New Dream Studio | Shattered Beauty

2011-09-26T18:10:00.000-07:00

I love this shoot! What was suppose to be a simple mirror reflection shoot turned into this awesome shattered mirror shoot. I dropped the mirror on the floor and smashed it to pieces, so I decided to put the pieces back together to come up with this shoo called Shattered Beauty.

Model: Hanna Rider

Location: New Dream Studio, Charleston

Photos by ESG (me)

Desire 3

2011-09-04T06:55:00.000-07:00

Desire 3

Models

Pamela Lambert

Kyle Briggs

Photos by ESG

Click Like to my page for more updates

Behind the Glass

2011-09-04T06:45:00.000-07:00

Funny Iwas doing a shoot with Olivia, mind you are in construction at the studio, remodeling it. I notied a stach of frosted glass picture frames in the cornor of the studio and I looked at Olivia and said how do you think photos will come out behind the frame and there you have it.. Love this shoot one of my faves for sure..

New Dream Studio | Evelyn

2011-08-30T09:59:00.000-07:00

Model : Evelyn Wilson

Photos by ESG

Despondency 2 | Take 1

2011-08-24T06:10:00.000-07:00

Photos taken at New Dream Studio Photos by ESG (me)

Model: Olivia Russell

Set Design: Jared Donovan

Government Cutbacks are killing our family, friends and co-workers everyday!

Those who are seeking help with their problem of alcohol and drug addiction are being denied.

Despondency 2 for me is about the desperation, isolation, depresion and dependency which takes place in so many lives due to the dependency of alcohol and drugs. Myself and I am sure like you, have known so many people who have suffered and have died from the lack of resources provided to those who seek and want help due to their adictions. I hope these photos can stand as a reminder as we live a free and happy life with all the possiblitlities of the world in front of us, that we can take a moment to remember that not everyone is feeling free and happy tonight. Here is the link to my photo album of Despondency 1 with model Todd Elkins and Hair and Make up Artist, Angela Mckee .http://www.facebook.com/media/set/?set=a.2114247741683.2128983.1410365141&type=1 I would like to thank Model Olivia Russell and Set Designer Jared Donovan for helping and offering their free time in helping in this collection..More to come this will be a long series of shoots.. God Bless Us All..

By the time you veiw this blog someone has just been denied alcohol and drug treatment due to Government Cutbacks.....

Desire 2

2011-08-23T11:23:00.000-07:00

New Dream Studio

Models: Olivia Russell and Jared Donovan

Photos by ESG (me)

Here are some samples of my first real couple shoot. We all had a blast doing this shoot..

New Dream Studio | Open To All Photographers and Models

2011-08-11T04:48:00.000-07:00

Model: Olivia Russell

Location: New Dream Studio

Photos by ESG

Website: http://newdreamphotography.com/

New Dream Studio is now open!

Owner: Eric Gaffin

Managed and Run by Photographer Michael Mulligan

To all Photographers and Models !! Brand New Photography Studio is open to all. For the next 60 days its only $25.00 per hour for use, comes with Multiple Back Drops, Lighting, Changing Rooms, Off Street Free Parking, Clean Bathroom and everything else you will need for a Studio Shoot.

Welcome to "NEW DREAM STUDIOS"

(click link to contact us)

We are located on Savannah Highway, Charleston, S.C.

7 minutes from Downtown

by Appointment Only

In The Box | Photos by ESG (Me)

2011-08-08T11:43:00.000-07:00

Models

Caitlin Hunt, Kacie Connor, Noel Poff, Chad Carlile, Justin Walczuk

Photography By

Eric Gaffin | New Dream Photography

Studio and Creative Design

Collette Mruk

Jen and Moe's Wedding | New Dream Photography

2011-07-15T14:53:00.000-07:00

Photos by Collette Mruk with New Dream Photography

Wedding Planner by Winship Productions

Venue S.C. Aquarium

Charleston Peace One Day | Peace Happens

2011-07-03T06:16:00.000-07:00

WHAT ARE YOU WILLING TO DO TO SPREAD THE WORD OF PEACE IN THE LOWCOUNTRY?

Chad Carlile and Collette Mruk spending their Saturday afternoon speading the word of peace to do his part to raise awareness in Charleston that Peace does Happen... Chad was able to get over 200 signatures from all walks of life speading from USA to The UK.. Hats off to you Chad and Collettte for your commitment and dedication in making The Lowcountry a better place to live in and visit!

Charleston Peace One Day (link)

Building Tangible Peace In the Lowcountry!

Charleston Peace One Day (link)

Fresh and Cool Summer Food Flair

2011-06-30T02:49:00.000-07:00

Chilled Melon Soup with Fresh Mint & Raspberry Puree in Martini Glasses

Sesame Lo Mein Noodle Salad with Crisp Asian Vegetables and Seared Beef Tenderloin finished with a light Peanut Sauce served in individual Spiced Rock Glasses with Chopsticks

Vicyshoisse Soup served in Stemless Martni Glasses (Chilled Potato & Leek Soup) with Cilantro Oil)

Creamy Risotto: Homemade Sausage, Pulled Smoked Chicken, Tuscan Black Kale and Wild Mushrooms w/ Truffles and Pecorino

Tomato & Mozzarella Bruschetta with Fresh Basil and Extra Virgin Olive Oil
Imported from Italy served on a Roasted Garlic rubbed Crostini

Chilled Melon Soup with Fresh Mint and Raspberry Puree in Martini Glasses

Food and Photos by Chef Eric Gaffin
http://newdreamcatering.com/ & http://newdreamphotography.com/
"Working together in keeping the focus on you"

Healthy Plate Recipe 1 by Chef Eric Gaffin

2011-05-20T04:16:00.000-07:00

http://NewDreamCatering.com

As I stated here we go, a healthier lifestyle for myself is on the rise!! I have recently gained over 65 pounds in a matter of 2 years jumping up 2 pants and shirt sizes, yuck. So I have decided since I am a workaholic, it is best to incorporate my eating right and exercise in to a blog and social media since I am always doing one or the other. It just makes sense.. Wish me luck !!

AVOCADO AND APPLE CHICKEN SALAD

Yield: 4 servings

Chicken or turkey, cooked, cut into 1-inch pieces 2 C

Sweet red apple, diced 1 C

Celery, thinly sliced 1/2 C

Pecans, lightly toasted, coarsely chopped 1/2 C

Flat-leaf parsley, roughly chopped 1/2 C, plus as needed

Red onion, chopped 1/4 C

Mint, fresh, chopped 1 1/2 TBS

Jalapeño pepper, chopped 1 1/2 TBS

Salt 1/2 tsp

Lemon juice, fresh 2 TBS

Olive oil 1 TBS

Avocados, diced 2 each, plus as needed

Mixed greens as needed

Grapes (optional) as needed

Instructions:

1. Toss all ingredients except avocado, greens and grapes gently in a large bowl.

2. Add avocado and toss gently to combine, leaving some diced avocado visible while mashing some.

3. Serve over mixed greens garnished with more avocado, parsley and grapes, if desired.

2011-04-27T16:05:00.000-07:00

GRILLED BEEF TENDERLOIN WITH SMOKED EGGPLANT AND RED PEPPER RISOTTO

Yield: 8 servings

Figs, chopped 1 C

Apricots, chopped 1 C

Vegetable oil as needed

Balsamic vinegar 1/2 C

Honey 2 TBS

Water 2 TBS

Red bell peppers, roasted 2 each

Eggplant, peeled, cut into 1/2 inch slices 1 each

Chicken stock 4 1/2 C

Celery, medium dice 1/4 C

Onion 1/4 C

Butter as needed

Garlic, minced as needed

Arborio rice 1 1/2 C

White wine 1/4 C

Parmesan as needed

Beef tenderloin 1 each

Worcestershire as needed

Salt as needed

Freshly ground black pepper as needed

Instructions:

1. Sauté figs and apricots in oil. Add balsamic, honey and water. Reduce to glaze, then reserve for service.

2. Smoke roasted peppers over cherry wood for 15 minutes.

3. Smoke eggplant, then grill.

4. Purée roasted peppers and eggplant with stock.

5. Sweat celery and onion in butter in a large pot. Add garlic.

6. Add rice to pot and stir to coat.

7. Deglaze pot with wine.

8. Stir in stock in thirds, cooking until rice is al dente. Finish risotto with butter and Parmesan to taste.

9. Marinate tenderloin in Worcestershire, garlic, salt and pepper. Grill beef to medium rare, then serve with risotto and chutney.

Chef's Latest Testimonials

2011-01-23T05:59:00.000-08:00


Photo by: My Charleston Photo

1: New Dream Catering was the best decision regarding my wedding that I made. From start to finish they were amazing. The staff was very professional, personable and kind. Eric (the owner) listened to what I wanted, offered suggestions, and was so helpful during the entire process. The food was phenomenal! We had a small reception and opted to do passed hors d'oeuvres. From the shrimp & grits in tiny martini glasses, to the lobster bisque shooters and everything in between our guests were wowed with each new dish. The catering staff was always smiling and personable with our guests. Our guests were blown away with how delicious the food was and how lovely it was presented. I'm still receiving compliments on the food a month later. Oh! The bar service was great, too. I chose to do a signature cocktail and the bartender created the most festive and delicious Christmas-themed martini ever- complete with red and green sugar rimmed glasses and a candy cane garnish. They were amazing! My suggestion to a bride looking for the most amazing food on their wedding day is to look no further. New Dream Catering is the only way to go!

From the Bride

New Dream Catering was fantastic!! The quality of the food- both taste and display was perfect- our guets are still raving about how good it all was! They are such an easy company to work with and really do what they can to make your event exactly as YOU want it! I would highly recommend them to any other brides or anyone hosting an event!

From the bride

Photo by: My Charleston Photo

Eric and his team were amazing! From start to finish, they were very professional and went out of their way to make my day perfect. Everything was delicious and the spread of the food was beautiful. Everyone loved the menu selection. On the day of the wedding, the servers were very polite and met everyone's needs. I highly recommend New Dream Catering...you will not be disappointed!

From the Bride

For more testimonials CLICK HERE: The Knot

2nd Kids Cooking Class|New Dream Catering| My Charleston Photo

2011-01-05T11:24:00.000-08:00

Totally acting like I know what I am doing and yes it in ended up on the floor. Which I guess is better than getting stuck on that tongue sticking out of my mouth!!!!!


Photo by Eric N.\|My Charleston Photo

Another great, fun filled night for the kids at The Shop of New Dream Catering. Only half the kids showed up for last nights class, which made it twice as fun for all of us. We made from scratch Pizza as Kate gave great instruction and talks for the kids to learn all about dough rising and working with yeast. I even picked up a few good tips, thanks Kate. We topped the pizza with Mozzarella Cheese, Pepperoni, Sausage, Peppers, Onion and Mushrooms, mmm, mmm they came out good. I have to say the kids looked sharp in The Dream Team colors! The kids even got to make an extra pizza to take home to the family and they carried them out of the shop like trophies......


Photo by Eric N.\|My Charleston Photo

After we topped the Pizza, we rent right into Making Decorative Homemade Sugar Cookies, Yummy !!

This kid knows it is all about the sauce!


Two Thumbs Up!

Great Team Work

Photos Speak 1,000 Words

2010-12-29T21:09:00.000-08:00


Cotton Candy Wrapped Around Bacon

Enough Said in this Blog!

Chef 0 - Kids 1: Kids win me over! "All Classes are Free"

2010-12-22T13:29:00.000-08:00

Frees Kids Cooking Classes
brought to you by
New Dream Catering and My Charleston Photo

To view more photos of kids class
CLICK HERE

Big Thanks to Kate Connor (middle of picture) for her most wonderful help.

Our first trial free kids cooking class was such fun and such a huge success that I am waiving the $15.00 price and will be doing all cooking classes for free. THAT'S RIGHT FREE! I don't have it in my heart to charge for such pleasure.The feeling I had going home from my first cooking class for kids was so great, that money could only tarnish that kind of feeling.


Me and Mini Me sharing the cookie he made me :) Big Thanks To Photographer Jeni Roni and The Charleston Spice and Tea Exchange For helping making this class a huge success!

The Next Cooking Class is: PIZZA From Scratch, making, rolling, flipping dough in the air, and adding their own toppings to make it as special and unique as they are.

First Contact First Serve: All classes hold 12 kids only

Click Here to RSVP

Tuesday

January 4, 2011

5pm-7pm

Ages 7-14

Brought to you by:

New Dream Catering and My Charleston Photo

2284 Savannah Highway

Charleston, SC 29407

Homemade Gift Ideas: Bacon Brittle

2010-12-12T16:28:00.000-08:00

Who Wouldn't Want This For A Gift?

BACON BRITTLE

Yields 12 Servings




Thyme, finely chopped	2 TBS
Old Bay	1 tsp
Kosher salt	7 tsp
Cayenne	1 tsp
Dry mustard	1 tsp
Peanuts, unsalted, roasted	6 C
Maple syrup	1 C
Bacon, cooked, finely chopped, with its fat	4 Oz
Instructions:

1. Preheat convection oven to 275 degrees F, with fan on low.

2. Place thyme, Old Bay, salt, cayenne and dry mustard in a small bowl and stir to combine.

3. Put peanuts in large bowl. Add maple syrup and bacon (with its fat) to peanuts and stir thoroughly to coat.

4. Add herbs and spices to peanuts and stir thoroughly to coat.

5. Lightly oil 2 half-sheet trays and divide peanuts between trays, spreading evenly. Bake peanuts in center of oven for 30 minutes, stirring after 15 minutes. Lightly oil another sheet tray. Remove peanuts from oven and cool on original sheet trays for a few minutes. Transfer peanuts to new sheet tray, stirring to coat, breaking up any clumps of bacon and coating brittle with warm sugar.

6. Let cool completely before breaking up brittle chunks and storing them in small jars.

FREE Kids Cooking Class, Gingerbread Houses!

2010-12-09T12:45:00.000-08:00


WOOOHOOO!!! FREE COOKING CLASS FOR KIDS!

Come join me in this fun & free cooking class. We are making Gingerbread Houses with all the fixings. We all ready have half the class filled and want just a few more.

Date

Tuesday December 21st

Time
5pm-7pm

Location

New Dream Catering

2284 Savannah Highway

Charleston, SC
843.45.4849

Ages
7-14 years old

This will be a great time for the kids.
You may drop your kids off or stay for some wine and cheese in our tasting room.

TO RSVP

Click Here!

Yes, they will be able to take there Gingerbread House Home With Them!

This is the kind of fun everyone deserves!

APRICOT CORNBREAD TOPPED WITH CANDIED BACON AND MAPLE ICE CREAM

2010-12-07T04:19:00.000-08:00

New Dream Catering, Taste The Dream!

APRICOT CORNBREAD TOPPED WITH CANDIED BACON AND MAPLE ICE CREAM

Yield: 12 servings (one 8-inch square cake)


Butter	as needed
Flour	3/4 C, plus as needed
Bacon, slices, small dice	3 each
Cornmeal	1 1/4 C
Baking powder	2 tsp
Baking soda	1/2 tsp
Salt	1/2 tsp
Sugar	1/4 C
Eggs, lightly beaten	2 each
Buttermilk	3/4 C
Milk	1/2 C
Honey	3 TBS
Molasses	1 TBS
Apricots, dried, thinly sliced	1/2 C
Maple Ice Cream as needed Instructions:

1. Preheat oven to 325 degrees F. Butter and flour an 8-inch square baking pan; set aside. Fry bacon until crisp in a large skillet. Drain bacon on paper towels; reserve.

2. Combine flour, cornmeal, baking powder, baking soda, salt and sugar in a large bowl. Whisk to blend, then form into a mound and make a well in center. Pour eggs, buttermilk and milk into well; stir with fork until lightly combined.

3. Add honey, molasses, apricots and bacon bits to batter and mix until evenly combined. Pour into pan and bake until it has risen and center is firm and dry when a toothpick is inserted, about 35 minutes. Allow to cool, then cut into small squares and serve with a dollop of maple ice cream on top.

Fresh Baked Brioche Bread

2010-11-24T06:07:00.000-08:00

Fresh Baked Brioche Bread

Bowl 1:
12 cups flour
1 1/2 cups sugar
2 tbs salt
3 1/2 tbs yeast

Bowl 2:
2 cups water (warm) not (hot)
8 eggs

Bowl 3:
4 cups milk
1 pound melted butter (room temperature)

Place each bowl in mixer, one at a time in the order of the recipe and allow each one to mix into each other. (3 minutes each)

Pre heat oven at 350 degrees

Spay a bowl/bucket with pan spray, pour mixer in and cover with plastic wrap.(prevents sticking to bowl/bucket)

Let rise to "double" the original size .(best if you leave on oven as it is heating up, to activate yeast.
When dough has risen, dust counter top with flour, to prevent sticking

kneed with hands and form little rolls or long pieces of dough.

Spray baking pan with pan spray, place formed dough on pan, and cover with plastic wrap, and let sit on top of oven for about 30 minutes.

When dough has risen again, brush with melted butter and bake until outside starts to get brown and slightly crusty. (25-35 minutes) Then brush again with butter..

Osso Bucco: Set It and For Get It, Recipe

2010-11-22T05:47:00.000-08:00

This recipe can also be used for Braised Short Ribs

Ingredients:

12 pieces of Osso Bucco (great for veal, lamb or short ribs), 2 stalks of celey diced, 2 carrots diced, 2 yellow onions diced, 2 large tomatoes ruffly chopped or use cherry tomatoes and cut in half, 2 tablespoons of fresh chopped garlic, 2 fresh bay leaves (can use dried), 6 cups of veal stock, 1 bunch of fresh chopped parsley, 1 bottle of red wine ( if you wouldn't drink, you shouldn't cook with it)

Cooking instructions:

1 heat a large skillet (piping hot), biggest you have!
2 add 1/4 cup of olive oil
3 dredge the shank in flour and season with salt and pepper
4 brown shanks on both sides and place in baking pan
5 add vegetabless to same skillet
6 deglaze pan with red wine (pour wine in same pan and reduce to half)
7 add veal stock, heat untill warm.
8 pour over the veal in baking pan (liquid should come to top of the shanks, if not add more stock or wine)
9 preheated oven at 350 DEGREES and bake for 3 hours and serve

That is it put in pan at 350 degrees. Set timer and 3 hours later pull it out, it will be perfect !!

OR CONTACT ME, I CAN DO THIS FOR YOU! Sales@NewDreamCatering.com

What's Realy Going on in the Kitchen While You Relax & Sip Your Wine

2010-11-21T05:42:00.000-08:00

Next time your in a restaurant and your food is taking a bit long. Please keep this Blog in mind. I will bet there is a 98.9 % chance this is whats going on !! Please be patient and don't take it out on your wait-staffs tip !! This is taking place at 98.9 % of restaurants every Friday & Saturday night while you are sipping on your wine..

How do I know all this? I was a restaurant Executive Chef in Miami & Boston for 14 years before I owned New Dream Catering

The nine stages of being in the weeds

Stage 1: The Clubhouse
You’re not busy at all. There is nothing happening. In fact, there is so little business that the few housekeeping things (like maintaining the water in the steam tables) get neglected.

Stage 2: The Fairway
You’re now getting some tickets, but there's not enough to really make you focus. This is usually at the very beginning and very end of service. Thoughts of pints and flirting with the waitress fill your mind, while the steak overcooks.

Stage 3: The Green
Now you have plenty of tickets to keep you busy, but not feel rushed. You're in the zone. Meat temps are spot on, ticket modifications are all done, life is good. You feel strong, ready for more action.

Stage 4: The Rough
Your board is beginning to fill. There are no more thoughts of the waitress. You have an increasing number of pans on your stovetop, your grill is filling. You're in the flow, slinging some serious food, working up a good lather. Nothing can stop you.

Stage 5: The Tall Grass
You now have a full board and your tickets aren't getting pulled off the printer right away any more. Your grill, stovetop and fryers are all full to capacity. You are now operating at peak efficiency. You're working up a good sweat, there are no wasted motions. You're feeling a little rushed, but that's Ok because you're on top of it. But if anything goes wrong, then that's it for you and you progress to...

Stage 6: The Weeds
Now you have more orders coming in than you are putting out. There is no more physical space to handle the load. You start employing certain "tricks" to get the food out faster. The stress level is building, the expo is getting louder and tickets are now 5 deep at the printer. Ticket times are getting longer. The most important part about this whole thing is that it's a mental thing as well. You start to feel a little panic in the back of your mind. Getting into and leaving the weeds can be in a matter of minutes and you can do it on your own.

Stage 7: The Forest
You’re deep now. The printer is going non-stop. You've resorted to sandbagging food. You're mind is starting to move faster than your body, usually to the detriment of the food. Things get dropped, presentations are sloppy, and sauces may start to break. Things start to burn. It's at this point that you realize you need help to get through the rush. You start to loose track of the levels of mise-an-place on your station and next thing you know, you got to run to get something out of the walk-in, putting you further behind. Ticket times are consistently exceeding acceptable limits. Without help or a sudden stop in business, you spiral deeper into...

Stage 8: The Jungle
Nothing can save you now except for a stop in orders. You feel beset on all sides. The tickets are forming a 6-7 foot trail of paper and are curling on the floor. You swear you see pygmies out of the corner of your eye shooting blow darts at you. Food is coming back at an alarming rate because you didn't get the mods right, the wrong sides went out, the food was over/undercooked. The world is crashing all around you. This stage is often accompanied by, say, an oven going down, or the dishwasher breaking, or some other global event. Rarely is a cook on the line alone in the jungle. For the mentally tough, this is the final stage. This is rock bottom. A fried calamari app can take up to 45 minutes to go out (should take 5 minutes). The strange thing, though, is that an eerie calm comes over you and the world turns in slow motion, and you start to laugh. There's nothing more you can do.

Stage 9: The Kelp Forest
You’re now under water and you can't breathe. Crabs are pinching your toes and seals are dropping rocks on your head. The only difference between this step and step 8 is purely mental. To get to the Kelp Forest, you experience a total mental break such that you cease to function. You are so overwhelmed that you're found muttering to yourself in a corner, or curled up in the bathroom crying. If you reach the Kelp Forest, you should not be in this line of work. And few people, after reaching the Kelp Forest, continue on in the work.

So there you have it, the 9 Stages of heading to The Weeds.

Please be patient your food will be out momentarily !!!

Pumpkin Brioche Bread Pudding Recipe

2010-11-20T15:30:00.000-08:00

Pumpkin Brioche Bread Pudding

12 ounces Brioche Bread torn into small pieces, about 5 cups
2 ½ cups half-and-half
4 large eggs
1 1/3 cup granulated sugar
2/3 cup brown sugar
1 can (15 ounces) pumpkin puree (better if you roast a pumpkin yourself)
3 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla

Preheat oven at 350.

In a bowl combine eggs, sugars, pumpkin puree, melted butter, spices, and vanilla; blend well. Pour mixture directly over the bread into the greased baking dish and allow the bread to absorb the mixture for 4 minutes. Bake for 40 to 50 minutes, or until set.

Serve Warm with Caramel and Whipped Cream

The Line Up 12.2.10

2010-11-18T05:52:00.000-08:00


Giving Back Cheer To Order Tickets $15.00 843-868-1GBC (1422) Each December for nineteen years, Families Helping Families has worked to insure that no Lowcountry family is left out of the spirit of the holiday season. They fill specific requests and needs from families including clothing, household necessities and toys. Last year this partnership between Palmetto Project and Lowcountry businesses, churches, and individuals provided assistance to over 750 local families in need. We truly do take everyday necessities for granted and sometimes forget that there are so many people out there that can use just simple basic fundamental items. The donations we pull together will not only help one family, but hopefully many during the holiday season this year. Palmetto Project is a local charity (www.palmettoproject.org) that is a catalyst for innovation. Through special partnerships with governments, businesses, civic groups, schools, and religious organizations, they strive to bring a fresh, entrepreneurial spirit to the challenge of building successful communities in a great state. The Palmetto Project is a private, non-profit initiative to put new and creative ideas to work in South Carolina. Led by the belief that every problem faced by communities in our state is being solved by someone somewhere, we bring together citizens, corporations, and governmental agencies to find good ideas and put them to work statewide. THE FOOD & BEVERAGE LINE UP Mix of Charleston Bartending Service ( link to site )

Lucy Sweets

( link to site )

Newton Farms Catering

( link to site )

Iverson Catering

( link to site )

New Dream Catering

( link to site )

Gourmet Bay Catering

( link to site )

List of All Sponsors and Supporters.

THE GOVERNOR THOMAS BENNETT HOUSE
KNOLOGY
ABC NEWS
VIRGINIA COLLEGE
LOWCOUNTRY RENOVATIONS AND SIDING
A CHARLESTON EVENT & Bridal Library
EVENT WORKS RENTALS
ROPER ST. FRANCIS
NEW DREAM CATERING
NEWTON FARMS CATERING
IVERSON CATERING/BRICK LANE CATERING
GOURMAY BAY CATERING
MIX BARTENDING SERVICES
ARTISTIC CAKES BY LINDA BLACKWELL
LUCY SWEETS
VIAMEDIA
ND RICHARDSON GRAPHICS
LIVE 5 NEWS
MATUMEDIA
THE LOW COUNTRY BUSINESS NETWORK
RICHARD BELL PHOTOGRAPHY
HEAD TURNER STUDIOS
CONNIE DUGLIN LINENS
WHITE TUXEDO PRODUCTIONS
ANASTAPOULO & CLORE, LLC

Supporters and Donations

Charleston RIver Dogs
Holly Herrick
Dreamland Images
Sally Bettes Resort Shop
DiSalvo's Pasta
Charleston Battery Soccer
Nicholas Lane Jewelry
Amen Street
Ansonborough Inn
Hilton Garden Inn
Holiday Inn Airport
Betty Holland Designs
Earthling Day Spa
Elegant by Design Jewelry
Marion's Charleston - French Quarter
Pearly Gates Jewelry
Charleston Celebrations
Middleton Place
A Wonderful Wedding Bridal Show
Twenty Six Drive
Precision Financial Services
The Inn at Middleton Place
Charleston Florals
Escapada
2 East Battery Inn Bed and Breakfast
Hall's Chophouse

Find Time for Loved Ones

2010-11-15T18:28:00.000-08:00


Braised Lamb Shank

New Dream Catering.Com

Over the years life has changed for many of us. We seem to have gotten very busy with all that life has given us. You probably won't have time to spend with every one you would like to on the actual holiday day. Why not get together with friends or loved ones right before or after holidays such as Thanksgiving & Christmas. I have started a fun concept in Charleston that I call " The Chef's Table " . Its a way for friends and family to get together in the comfort of their own homes and have an amazing meal cooked and served to them by a Chef with 25 years of culinary experience. I bring the food, china, pots, and wait-staff depending on the amount of guest. To date I have done 17 Chef Tables since being in Charleston. They all have been a great success !

\Fresh Herb Encrusted Pork Tenderloin topped with Wild Mushroom & Sundried Tomato Marsala served with Basil Smashed Fingerling Potatoes and Grilled Asparagus

Give the gift of having a night off. Time is the most valuable thing we have and what a great idea to be able to share time with family & friends. Gift Certificates start at $250.00 and are available by clicking this LINK or calling 843.475.4849


http://thelowcountrybusinessnetwork.com

The Lowcountry Business Network is about leveraging the effectiveness of social media locally with the powerful relationship building of face-to-face meetings. TLCBN can help you find the right businesses for products and services you need while promoting your own business. There is nothing like this in Charleston!

Fresh Jumbo Ravioli

2010-11-14T04:28:00.000-08:00

Chef Eric S. Gaffin @ New Dream Catering

Jumbo Ravioli filled with Grass Fed Ricotta Cheese, Wild Chanterelle Mushrooms, Fresh Spinach & Egg Yolk topped with Sauteed Chanterelle, Lobster and Truffle Butter

Basic Pasta Ingredients

2 egg, beaten, 1 teaspoon salt, 2 cup all-purpose flour, 4 tablespoons water

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

In saute pan cook 3 cups of Chanterelle Mushrooms (very expensive around $29.00 per pound a good substitute for this dish will Shitake Mushrooms) cook until tender the add 3 pounds of Fresh Spinach (must be fresh if you use frozen it will add to much water to filling) the add chopped fresh garlic and cook until all ingredients are tender, then place pan in fridge until cools down completely.

In a small mixing bowl add 3 cups of Grass Fed Ricotta Cheese (any good ricotta will do) then add Mushroom, Spinach and Garlic mixture to the Ricotta.

NOW TIME TO MAKE A JUMBO RAVIOLI !!

Dust counter top with semolina flour or all purpose flour. Cut pasta sheets about 5 inches long and 5 inches wide and start to fill them up with some love. On one sheet place about 3 tablespoons of ricotta filling making a well in the middle of mixture. Now grab a egg and separate the egg yolk by cracking egg carefully and placing it in your palm of hand and let the whites of egg just run through your fingers, keeping fingers closed to save the yolk from falling out. ( good luck with that move) Place egg yolk in well of cheese mixture ( like photo above) Now with your fingers, get them wet with water and rub along the edges of ravioli get it nice and wet. Place another pasta sheet on top and press with fingers, being careful not to break egg yolk. Once that is done take a standard fork and press around the whole ravioli.

Chef Eric S. Gaffin @ New Dream Catering

Dust a pan with semolina flour or all purpose and place made ravioli on pan. You place them in flour so they wont stick to pan and themselves. Like picture below.

Chef Eric S. Gaffin @ New Dream Catering

Making The Sauce: Get a saute pan hot then add extra virgin olive oil add 1 cup diced Lobster Tail start to saute then add 1 cup Chanterelle Mushrooms 1 1/4 cup Chicken Stock let that boil for a few reducing to half the liquid then hit it with 2 tablespoons of Truffle Butter ( can be bought at store) In a boiling pot of water place the raviolis one at a time and cook for about 7 minutes. Place ravioli on plate and spoon some lobster & Mushroom sauce on top and that is it.

Chef Eric S. Gaffin @ New Dream Catering

Thank you for viewing my Blog. I hope you enjoy !!

Yummy Yum Yum, Pork Brociole

2010-10-23T05:10:00.000-07:00

I mean really, what kind of Chef does 6 blogs and doesn't do one about food ? Not sure what I was thinking. Here is a great dish that is just plain yummy. You hopefully know by now New Dream Catering is known for fresh food that taste great. I would like to share this simple recipe with you, one of my favorites. To know me is to know braising meats of any kind is what I like to eat, from Osso Bucco, Short Ribs, Briskets and Stuffed Pork Brociole,

Now this how I have been making Pork Brociole for years. Remember, there is only one way to do this wrong and that is not to make it taste Yummy Yum Yum .

Before being Braised, Please note the radio behind the Brociole, very important ingredient for me to have while cooking.

Pre-Heat oven at 375 degrees.
First take a nice "fresh pork loin" fat side facing up. I like to cut them in half. It is easier to work with. Cut into it from the side and only cut half way through to the center and open it like a book. Now carefully slice from the center of each half and slice all the way down, but not all the way through and open that up like a book. At this point you "should" have 4 flaps of Pork opened like a book again, should "almost" be flat on your cutting board (did I forget to mention, you should be cutting this on a clean cutting board. "If you just cut the Pork on your counter top, please for you own sake don't tell anyone and make sure you clean your counter top really good" You may get someone sick or worse, dull your knife. OK, time to fill this bad boy tie and roll it up with some yummy stuff. Now you can use any ingredients you want. I like to stuff it with Ground Sausage (Homemade of course, as if you didn't know that by now) Spinach, Raisins, Roasted Red Peppers, Fontina Cheese and Onions "all raw") I make my sausage with equal parts ground veal & pork I add to taste (to taste: meaning how I like it to taste, Same goes for you) Coriander, Cumin, Fennel Seed, Garlic, Fresh Oregano, Fresh Basil and S&P.
IMPORTANT NOTE: If you have dried herbs, you know that crazy little spinning thing on your counter that has basil, rosemary and a bunch of other dried old herbs on it that has been on your counter for 8 years, just pick it up now and toss in the trash. Chances are if you haven't used them yet, you won't. You will be OK with out them. Use Fresh Herbs they are cheep and makes a world of difference in the taste of food. Now that you place the sausage and all other ingredients in the middle of this huge Pork flap, remember don't over fill it, we still have to roll it up and tie it. Now take one side and just start rolling it like a cigar. Now you can either toothpick the ends close or be a sport and try to tie it. Wrap it with some rope (twine) . Place the Brociole in a baking pan (look at picture above) add a whole bottle of white wine, 2 cups of chicken or pork stock, garlic cloves cut in half, some diced celery, carrots, onions, and a few cans of whole peeled tomatoes. Then add your Fresh Herbs, since you hopefully threw out that darn spice rack. The pork should be covered in all the sauce and ready to cover with tinfoil. Now your oven does the rest. Place pan and oven for 3.5 hours. Once in oven just let it cook. You don't have to check on it, play with it or anything. Just put in oven and pull out 3.5 hours later. The below is what it should look like when you pull it out of the oven.

After Being Braised for 3.5 Hours at 375 Degrees

Now take the pork out of pan and place back on that cutting board. Which hopefully with in the 3.5 hours it took to cook you have washed that board by now. Slice, place on plate and add some of that sauce right on top !!! If you have any questions just email me at eric.gaffin@NewDreamCatering.com Look at picture below. I hope yours came out as good as this.

Pork Brociole stuffed with Homemade Sausage, Spinach, Onions, Raisins, Fontina Cheese and Roasted Red Peppers

They say it better than I can !

2010-10-10T05:33:00.000-07:00

I have learned over the past 25 years if someone can do it better than you, let them. "A good idea doesn't mind who owns it".
I will let those who hire New Dream Catering write this weeks blog. Thank you all for your kind words. It truly is a honor to work with you all.


White Tuxedo Productions

The Perfect Italian menu can only come from one place. New Dream Catering. Working with Chef Eric Gaffin and his team was an amazing experience. My authentically New York bride and her family were thrilled to see such detail go into food preparation and presentation. Truly from the tasting all the way to the very last moment on site, I can not think of anyone else that I would rather work with. In the wedding business, sometimes things get thrown at you last moment. It is how vendors work in the heat of the moment that tells the entire story. Eric certainly gets the bigger picture and is a welcome member of the Lawson Roberts and White Tuxedo Productions Team! I look forward to using New Dream again and for many years to come.

Lawson Roberts

White Tuxedo Productions

Erin Sage Photography

You and your team rocked it out Friday night! The food was amazing- your team so professional. I cannot begin to thank you enough for being a part of making my sister's big day perfect

Erin Foushe

Erin Sage Photography


A Charleston Event

We have had the extreme pleasure of working with New Dream Catering on many weddings and special events. As an planner, we look for unsurpassed service, attention to detail and the most professional staff on all our events. New Dream Catering not only fits every one of these criteria, they have always gone beyond. The creative menu options and overall presentation leaves our clients satisfied each and every time. We are proud to recommend New Dream Catering to anyone who is looking for fabulous catering options for their wedding or special event. You will not be disappointed.

Elyn Rahman

A Charleston Event


Winship Productions

“We have had the privilege of working with numerous caterers in and around Charleston, but to work with the team of New Dream, really is a dream! Some caterers have a great team and mediocre food, others have delicious food but lack the personal flair, New Dream has both! From the first contact with clients they are personable, friendly and ready to please. New Dream Catering will truly make your dreams, a reality.”

Michael Winship

Winship Productions

Why Hire a Event & Wedding Planner

2010-09-21T04:53:00.000-07:00

While New Dream Catering is not a Event or Wedding Planning Company we stick to what we do and that is Fresh Food and Great Service. New Dream would love to recommend some wonderful Planners to you. I will be the first to say your Caterer, DJ, Pastry Chef and etc are not trained to be your Wedding & Event Planner. If they tell you they can plan your wedding or event for you, RUN & FAST!!!!!

Leave it to the pros
Your wedding day should be the most fantastic day of your life, yet we always hear those bride horror stories don’t let that be you. Make your first wedding phone call to a wedding planner because as the newly engaged, it is your responsibility to relax and enjoy. Before you know it, it will all be over.

I stumbled across this article the other day and quite frankly, as much as I love to write, I don’t think I could say it any better…

A wedding can be an incredibly scary undertaking, especially when you’re not sure where to start.
Weddings are among the most beautiful, yet most stressful events we have to look forward to in our lives. So why not invite a professional to lend a hand? There are a plethora of things in our daily lives that we need help with. A wedding should be no exception.
It can be scary to put your special moment into someone else’s hands, but with a little research, I think you will agree that going it alone is a far scarier prospect.

Time
Planning a wedding takes an incredible amount of time, especially if you want it done right.Average Wedding takes 240 hours to plan, depending on the type of wedding you are looking to have, you may find it difficult to plan it all on your own. Having a wedding planner is like having a personal assistant who is there to do all of the calling, ordering, and looking after details that you may not have time to deal with As human beings, we often fall victim to procrastination. In what can be an extremely high-stress situation, there is little room for putting things off. Many women go into the wedding planning process without knowing the first thing about time lines, and that can lead to some preventable disasters down the road. Do not waste another minute worrying about what you don’t have time to do. Get back on track by hiring a wedding planner.

Knowledge
Here’s a novel idea: Wedding planners plan weddings! Have you or your friends and family ever planned a wedding before? I’m going to venture to say the answer is no, and even if the answer is yes, I’m sure it hasn’t been many. So why are you leaving one of the most important days of your life up to amateurs?
Well-known and respected wedding planners have been doing their job successfully for quite some time, so they know where to find the best flowers, the best photographers, and the most original centrepieces. It is their job to listen to your dreams and make them a reality, so why would you settle for anything less? There is very little that a good wedding planner can’t do. Let them be the professionals they were meant to be, and give yourself a chance to enjoy the engagement.

Support
Let’s face it; men are not always the best partners when it comes to a planning wedding. They would rather let you choose the color combinations, flower arrangements, cake flavors and seating arrangements. After all, this is your wedding, not theirs. Many brides rely on mothers,
sisters and best friends to help with the details, but I say you should turn to someone who can provide the ultimate guidance and be completely honest.
Wedding planners are as much there to lend support as they are to take control. Sometimes planning a wedding can seem like an impossible task, but a wedding planner has numerous lists giving him or her instant access to the best of everything, including books full of stunning displays to bring your ideas to life. Go ahead and add another friend to your wedding entourage – after all, it’s true what they say about safety in numbers.

Affordability
Weddings can be an expensive undertaking, and while hiring a wedding planner can seem like a superfluous cost, it could save you money in the long-run. Wedding planners have valuable connections with every central name in the business, which afford them discounts and special advantages that would not be open to just anyone.
They will also work within a budget, so as long as your eyes are not bigger than your wallet, they should be able to give you everything you desire, and perhaps a little more. Also, it is not uncommon for so-called “professionals” such as photographers or deejays to take advantage of unsuspecting brides and grooms. A wedding planner will ensure that you only receive the best.

Attention to Detail
Any event has the potential to look nice, but it is the attention to detail that really gives a special occasion some life. We all know there are certain things that must be covered when planning a wedding. These include finding a dress, choosing colors, picking flowers, selecting locations for the ceremony and reception, and so on. But beyond that, how do you make your wedding memorable?
This is what wedding planners were made for. A vast portion of their job is to take the wedding of your dreams and make it better. Let them.

High End Tastes for Tight Budgets

2010-09-10T04:43:00.000-07:00

Pan Seared Duck Crostini w/ Caramelized Balsamic Onions & Poached Cherry and Plum Reduction.
This passed appetizer will be a sure delight at our up coming Wedding at The Tea Plantation, Hosted by Lawson Roberts of White Tuxedo Productions

As a Chef my goal is to create menus based on clients likes and dislikes. As a Chef/Owner sometimes I have to be more focused on the clients budget of the event. After all I do like to keep my lights on and my team paid. I will say for my clients, my love for being a Chef always wins over being the Owner. What can I say, I am a food guy. My passion runs wild with food not operations. I feel that is just one of the key components with New Dream the clients and food always comes first at an event, after all we are a catering company.

There are ways to get high end flavors into your menu with out spending a small fortune.

Example Picture Above: This is a good way to incorporate Duck into a menu. Its sliced thin and the Chefs are able to make many of these by using a single duck breast. By adding a poached cherry and a reduction sauce helps create bold & fresh flavors. A much more cost efficient way than serving a whole duck breast as your main course. Try using these as a passed appetizer for your cocktail hour. Like wise with photo below.

Fresh Ginger & Honey infused Tuna Tartar served in a Mini Cup

What The Client Doesn't Know, Doesn't Worry Them

2010-08-29T08:12:00.000-07:00

We bring our own kitchen ?

Now talk about crazy conditions & stressed night for the catering staff, to pull this flawless wedding off. First no kitchen at the venue, no big deal we brought/rented a tent, lights, prep tables, oven and fryolator (as if it would be that easy)

103+ degrees in that tent, mosquitos eating us like we were their favorite cupcake, our floor of the tent is tree limbs and sand. Then all frigin hell breaks loose with the equipment. We find out that one of the electric cords they delivered is to short to plug in, so we have to make a decision (mind you now its starting to get darker out at this moment 6:15pm) we need to plug in lights to see or oven to cook. Well of course we said to ourselves nothing to see here, lets plug in the oven. 15 minutes goes by (getting even darker out, mosquitoes are at us like a Las Vegas buffet line) If that wasn't bad enough, 1 hour and 15 minutes to service time, the rented oven is not working! I have to admit panic now started to creep in, guest were arriving at this point..I make a few calls, said a few swears over the phone ( I know hard to believe coming from this calm Chef ) The oven guys showed up fixed the problem. 20 minutes before service, whooooo everything is going smooth now, so i thought. Now it is 7:15pm, pitch black now in tent can't see our asses & elbows, prisoners all over the world at this time are ejoying more space than the 4 of us had in this 10 by 10 tent with ovens, tables, and fryolater. Using the oven light to see, an oven light? But at least things were cooking and we were back on track, at this point, all I care about is the bride. I have to be honest not sure at that exact time if my real concern was for her or me, after all she was a young, tough and beautiful NY Girl, well if you know me I love them NY tough girls, we got along great! Things still going smooth, getting darker, twisting our ankles on tree limbs and sand, mosquitos still feasting on us like we were the last supper, no big deal all in a days work at least the panicking was over, so I thought. Planners asking if we can serve food a few minutes early, I of course feel we are ready and tell him we are all set (like we always are) Then we go to the fryolator, ***** thing is cold as ****. Now I am ready to have a cow, like really what else could go wrong with this damm kitchen in the middle of the woods, we are now working with hot ovens and pans in the pitch black. I make some executive decision and moves I wont mention, lol on how to pull this off, I have to admit the tone in my voice at this point was getting a bit loud and frustrated (to say the least) !!!

All this chaos going on and I will tell You the team at New Dream Catering stepped up pulled this wedding off on time, with fresh, tasty food and the clients never heard a word about what was going in side this hot, dark, sandy, mosquito feasting frenzy, tree stump filled tent in the middle of thge woods. For all they knew, we were calm, cool and collect at all times. Bride was happy, Planner was happy and after all that the Chef was happy and couldn't wait to get home.

And thats why you hire expert caterers like New Dream Catering who will get the job done no matter what takes, under any circumstances.

SO, YOU WANT TO BE A CATERER ?

Giving Back Cheer

2010-08-21T14:33:00.000-07:00

Giving Back Cheer, Website

" TRUE STORY 1 " Lowcountry Live was interviewing a young boy and asked the boy what he wanted for Christmas, the boy replied. I want a Toothbrush, the news man laughed and said you sure you don't want an Nintendo, the little boy replied, "NO THANK YOU I JUST WANT MY OWN TOOTHBRUSH SO I DON'T HAVE TO SHARE WITH MY BROTHER" ...That's What 2010 GIVING BACK CHEER ANNUAL FUNDRAISER is all about.

" TRUE STORY 2 " Single Mother of 4 who is to proud to receive assistance from the state for food and shelter, wants an outfit to able to go on job interviews to support her children. That's what 2010 GIVING BACK CHEER ANNUAL FUNDRAISER is all about !

Chef's Table

The Chef's Table is something I started to help raise money for the Giving Back Cheer Event. I am offering to cook for you and yours a 5-6 course dinner for $50.00 per person BYOB, in the comfort of your own home. I bring food, waitstaff, plates, pots, pans and even take the trash with me when I leave. All you have to do is sit back relax and have an amazing dinner, while helping raise money to Local Children in need.

A Special Thanks To: Joan Perry "Charleston's Award Winning Blogger" " Blog "

Joan Perry has been a great supporter to me and The Chef's Table . Joan spent, on her own time, a few hours with me the other day to teach me how to set up and run this blog. She among many other people here in the Lowcountry is what makes Charleston such a wonderful place to live. Thanks Joan !

Bio

2010-08-08T16:54:00.000-07:00

Coming soon "Chef Talk" A Blog.Memoir. This will be a weekly journey through my thoughts both personal and business. I will be adding weekly thoughts, pictures and recipes. Please pass this along to your family and friends or anyone that is interested in The World of Culinary Arts and the ups and downs a person goes through being a Chef/Owner of a local catering company in Charleston, South Carolina...

BIO:
My culinary vision comes from my passion for cuisine and high standards of excellence. My true culinary passion is creating seasonal and local inspired menus, which are tailor made for each of my clients. I have dedicated and showcased my passion for culinary arts since 1985, designing and creating in some of the East Coast’s most elite restaurants, catering companies, and private country clubs. Over the years I have had the pleasure of working with Foreign Ambassadors, Award Winning Actors, Fashion Icons, Legendary Musicians, and Elite Athletes. I will deliver all the right ingredients to make your next event a recipe for success.

Just a Few of my Past Guest and Clients:

Versace (fashion designer),Calvin Klein (fashion designer),Howie Mandel (comedian/actor),Kenny Rogers (musician),Mike Tyson (boxer),Bob Dylan (musician),Ralph Lauren (fashion designer),Ozzy Osbourne (musician),Steven Tyler (musician),Mo Vaughn (athlete),Elvis Costello (musician),Richard Pryor (comedian/actor),Dennis Rodman (athlete),Hannah Montana (musician/actor),Florida Marlins (athletes),Aerosmith (musicians),Worcester Sharks (athletes),John Kruk (athlete),Van Halen (musicians)

Thank You,

Chef Eric Gaffin
eric.gaffin@newdreamcatering.com
http://newdreamcatering.com/

Chef's Life: Catering & Photography - Charleston, SC.

Happy Wrap | Commercial Photo Shoot

Mini Me | My Son | Aiden

Kinsey Green | New Dream Photography

Powder | Hanna Rider

Jewel | Hanna Rider

Something Red | Samantha Carpanter

Country by Heart | Todd Elkins

New DReam Photography Studio | Hannah Mcintosh

A New Photos

New Dream Studio | Unwind

New Dream Studio | Shattered Beauty

Desire 3

Behind the Glass

New Dream Studio | Evelyn

Despondency 2 | Take 1

Desire 2

New Dream Studio | Open To All Photographers and Models

In The Box | Photos by ESG (Me)

Jen and Moe's Wedding | New Dream Photography

Charleston Peace One Day | Peace Happens

Fresh and Cool Summer Food Flair

Healthy Plate Recipe 1 by Chef Eric Gaffin

Chef's Latest Testimonials

2nd Kids Cooking Class|New Dream Catering| My Charleston Photo

Photos Speak 1,000 Words

Chef 0 - Kids 1: Kids win me over! "All Classes are Free"

Homemade Gift Ideas: Bacon Brittle

FREE Kids Cooking Class, Gingerbread Houses!

APRICOT CORNBREAD TOPPED WITH CANDIED BACON AND MAPLE ICE CREAM

Fresh Baked Brioche Bread

Fresh Baked Brioche Bread

Osso Bucco: Set It and For Get It, Recipe

This recipe can also be used for Braised Short Ribs

That is it put in pan at 350 degrees. Set timer and 3 hours later pull it out, it will be perfect !!OR CONTACT ME, I CAN DO THIS FOR YOU! Sales@NewDreamCatering.com

What's Realy Going on in the Kitchen While You Relax & Sip Your Wine

Pumpkin Brioche Bread Pudding Recipe

Preheat oven at 350.

In a bowl combine eggs, sugars, pumpkin puree, melted butter, spices, and vanilla; blend well. Pour mixture directly over the bread into the greased baking dish and allow the bread to absorb the mixture for 4 minutes. Bake for 40 to 50 minutes, or until set.

The Line Up 12.2.10

Find Time for Loved Ones

Fresh Jumbo Ravioli

Basic Pasta Ingredients

2 egg, beaten, 1 teaspoon salt, 2 cup all-purpose flour, 4 tablespoons water

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

In a small mixing bowl add 3 cups of Grass Fed Ricotta Cheese (any good ricotta will do) then add Mushroom, Spinach and Garlic mixture to the Ricotta.

NOW TIME TO MAKE A JUMBO RAVIOLI !!

Yummy Yum Yum, Pork Brociole

They say it better than I can !

You and your team rocked it out Friday night! The food was amazing- your team so professional. I cannot begin to thank you enough for being a part of making my sister's big day perfect

Erin Foushe

Erin Sage Photography

Why Hire a Event & Wedding Planner

High End Tastes for Tight Budgets

What The Client Doesn't Know, Doesn't Worry Them

Giving Back Cheer

Bio

That is it put in pan at 350 degrees. Set timer and 3 hours later pull it out, it will be perfect !!

OR CONTACT ME, I CAN DO THIS FOR YOU! Sales@NewDreamCatering.com