This Memorial Day Weekend we were at Wall Speedway at the Quarter Midget Track catering a 3 day event. This was the regional states race to qualify for the Grands in Michigan which is their World Series of Racing.

Friday evening we catered the welcome pig roast with a menu of whole roasted pig, baked beans, pasta salad and cornbread. The event went of very well and it was enjoyed by all.

We also used our new smoker trailer for the first time over the weekend making beef brisket and pulled pork for sale as sandwiches and we tested out some ribs for our personal tasting. They all came out so good and it makes us feel good that we made the right decision in purchasing the smoker.

Thank you to everyone from Quarter Midgets and Jordan and Rebecca especially whoe were such great helps over the weekend who supported us over the weekend we really had a great time.

Enjoy some pics below

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This weekend we did a fundraiser for Betsy and Gary in Montclair at their beautiful home for Project Graduation. We want to thank them for their hospitality, we had a great time catering their party.

The menu consisted of :
Raspberry and Brie Puffs
Pigs in a Blanket
Mini Chicken Quesadilla's
Antipasto Pasta Salad
Vegetable Platter

Coleslaw
Potato Salad
Fresh Mozzarella and Tomato Platter
Baked Beans
Whole Roasted Pig

Freshly Baked Chocolate Chip, White Chocolate Macadamia and Oatmeal Raisin Cookies
Fresh Fruit Salad
Strawberry Shortcake

Here are Some pictures

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Today we have a guest blogger.

I would like to thank Chef J for submitting the picture and recipe for "Pig On a Date",enjoy.

Pig on a Date

Ingredients:
10 oz Pitted dates (Bag or container)
10 oz Blue cheese crumbles
6-10 slices Maple bacon

Directions:
1. Preheat oven to 350F
2. Slice dates in half, and open them up
3. Pinch pieces of blue cheese and place into the center of the dates
4. Close the halves of the dates, and wrap a quarter slice of bacon around the outside (enough to cover the date)
5. Secure each date with a toothpick
6. Arrange in a baking dish or on a baking sheet with sides to catch any grease
7. Bake for 20 to 25 minutes or until the bacon is crispy.

About Chef J & Ghetto Gourmet Cuisine: Personal Chef and Owner of Ghetto Gourmet Cuisine, Chef J provides a luxurious and tantalizing fare for any occassion. Her culinary excursion begins with creating a high-end experience and bringing the five senses to life before sending your taste buds into a frenzy. Hailing from The Art Institute of California, Inland Empire for Design, Media Arts, Fashion and Culinary programs, Chef J brings to the tasting table a unique style all her own; Soul Food...with a Twist. To Chef J, the term "Soul Food," simply invigorates a meaning "To Cook With Love for Every Meal." Available for private functions to high-profile events, Ghetto Gourmet Cuisine caters and customizes to the specifications of each client, providing an Executive Dining Functionality of elegance, regality and class. For more information on Ghetto Gourmet Cuisine and Chef J, visit www.GhettoGourmetCuisine.com or Follow @TheeChefJ and @GGCuisine on Twitter.

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This past Friday we catered a corporate event at J Star Research in South Plainfield, NJ. The Menu consisted of a Whole Roasted Pig, Baked Beans, Pasta Salad, Corn on the Cob, Corn Bread, Tossed Salad and Fresh Fruit Salad. The event went very well and everyone was happy. Thank you Dianne.

Sunday we were at the Quarter Midget Race Track in Wall as is usual for Sundays. This was a much busier week, the weather was nice but a bit windy.

Here are some pictures from our pigroast.

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Not a very exciting weekend to report.

We were off Saturday to have our 2 daughters 8th and 13th birthday party at the roller rink, I never would have thought so many people still roller skated, but they do.

Sunday was a rainout at the racetrack as we had an April North Easter her in New Jersey with a lot of rain and wind. A partial saving grace was the crepe station that our friend Roxanne got us at a bridal shower. We served Crepes Suzette and a savory crepe with fresh vegetables and goat cheese. It was a great success, thanks again Roxanne.

We have a pig roast (first of the year) on Friday. I will have pictures and an update from this event on Monday.

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Last week we catered along with Foodini Catering from Neptune, NJ a Titanic 100th Anniversary event.

The event went very well, the food looked and tasted great and everyone was very happy.

This was a very cool event for us because it is the kind of event and food we generally do not do so it was a great change of pace for us. It was also great to work with John and his wife Alicia from Foodini.

Here is the menu we prepared:

Canape' a l'Amiril - Shrimp butter in a filo cup topped with a cooked shrimp and caviar.

Oysters a la Russe - Whole oyster on the half shell topped with tomato vodka relish

Poached Salmon with Mousseline Sauce - Poached Salmon topped with a Holandaise based sauce with the addition of whipped cream and dill.

Filet Mignon Lili - Thinly sliced beef tenderloin on a crustini with home made pate and sour cream sauce on top

Chicken Lyonnaise - Egg battered chicken pieces topped with sauteed onions and a white wine tomato reduction sauce

Calvados Glazed Duck Breast - served with home made applesauce

Waldorf Pudding - Bread pudding with caramelized apples and raisins

Mini Chocolate Eclairs

Fruit and Cheese Display

Thank you to everyone who helped up make this event great and Mike for choosing us to cater it

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This week has not been very interesting. We had a break from racing for Easter, I hope everyone had a nice Passover or Easter. We were busy preparing for an event at Monmouth University. The even is to commemorate the 100th Anniversary of the sinking of the Titanic. We are doing a wine and food tasting and replicating the final menu of the Titanic. I will post some more information and pictures next week after we finish Click here to view our Facebook fan page and please become a fan

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