Orlando Restaurant News

4 Rivers Smokehouse moving to new location in Winter Park.  Check out the Orlando Business Journal article for more information.

National Caviar Day - July 18th

July 18th is National Caviar Day.  I searched a found an easy recipe that should be pretty cheap to make (get the fish eggs at IKEA).  It's a sauce for salmon, but could be used on other food, as well.  Let me know if you try it!  I'm planning to make it this weekend.

Swedish Sour Cream and Caviar Sauce for Salmon

Great Recipe to Celebrate National Pecan Pie Day

In honor of National Pecan Pie Day (July 12th), I wanted to post my “secret” recipe for Pecan Pie.  OK, not so secret.  I actually found this recipe years ago when I bought “Spago Desserts” cookbook.  Have gotten rave reviews on my pecan pie ever since, so you may want to give this one a try yourself!

Pecan Pie (from “Spago Desserts” by Mary Bergin and Judy Gethers)

Ingredients

1 Pie Crust (they offer a recipe, but I use store-bought crusts – usually the Pillsbury refrigerated crust)

3 T unsalted butter, cut into small pieces

1 vanilla bean, split lengthwise

1 and 1/3 cups light corn syrup

2/3 cup light brown sugar

1 whole egg and 3 egg yolks

1 T Frangelico or brandy (I use Godiva chocolate liqueur instead and use more than 1T)

¼ pound chopped pecans

¾ pound pecan halves

Preparation

1. Preheat oven to 375 degrees, with rack in middle of oven.  Lightly butter pie pan (they call for tart pan, but I use a traditional pie pan).

2. Line pie pan and refrigerate for 30 minutes or until needed.

3. Make the filling: Melt butter in a small skillet with vanilla bean and its scrapings.  Cook until butter turns brown and has a nutty aroma – about 5 minutes.  Watch carefully to prevent burning.  Remove vanilla bean pod pieces (leaving the scrapings) and transfer into medium mixing bowl.  Add corn syrup, sugar, whole egg, egg yolks and liqueur.  Whisk until well combined.  Refrigerate, covered, until needed.

4. Assemble: Spread the chopped pecans over the bottom of the pie shell.  Then, arrange the pecan halves in concentric circles, starting at the edge of the pan.  Place pecans very close together, round side up, until the entire surface is covered.  Then, slowly and carefully, ladle in the filling.

5. Bake:  Bake the pie for 50-60 minutes, or until firm to the touch.  (Probably good to check it after 40 or 45 minutes.)  I would suggest covering the crust edges with aluminum foil until the last 10 or 15 minutes of baking to avoid overcooking / burning.

Let cool and enjoy!  (Will post picture next time I make it!)

Ginger

Two Features on the My Account Page

One is new and one has been around for a little while, but you may not have noticed.  Let us know if you find these features helpful!

1. This one has been around for a few months.  Next to Placed Order History, you will see a link labeled Click Here for Full Order History.  When you click on that link, your entire order history will pop up in a separate window.  From there you can view any order you've placed.

PLEASE NOTE: When you click on the order number, the order will open in the same window.  To have it open in a separate window, right click on it and select Open Link in New Window.  Otherwise, you'll just need to hit the back button on your browser to get back to your order history table.

2. This one is brand new!  Next to Rewards Program on your My Account page, you will see a link labeled Click Here for Detailed History.  When you click there, your reward point history will pop up in a separate window.  So, now you can determine when you last redeemed and confirm that points were indeed added for your most recent order.  (And if you ever notice a problem - please let us know!)

PLEASE NOTE: Once again, clicking on the order number will open up the order in the same window.  Just hit the back button to return to the table OR right click on the order number to open the link up in a new window.

We'd love to hear from you!

Orlando July ENews

Cater Nation Orlando Enews for July released today - www.caternation.com/orlando_newsletter.html.  Check it out!

Cater Nation July Promotion

We are celebrating the one month anniversary of our new brand on July 4th - oh, and the 236th birthday of our great Nation!

(This promotion is available to customers in the Orlando, Richmond, Hampton Roads and Detroit markets.)

Red, White & Blue Promotion

We will be holding a drawing on August 1, 2012 for the following prizes:

1st name drawn will receive the Red Prize - a $100 American Express (AmEx) card
2nd name drawn will receive the White Prize – a $50 AmEx card
3rd name drawn will receive the Blue Prize – a $25 AmEx card

How do you enter? It’s easy!

For each and every order you place for delivery in the month of July, you will be entered into the drawing. Place one order? You will be entered once. Place 5 orders? You’ll be entered 5 times, and so on. The more orders, the more chances to win!

We do understand that things slow down a little bit this time of year. Want to be included, but don’t have a need to order in July? Just go to our Facebook page – www.facebook.com/caternation - and like us. Then, write on our wall and include “I’m in!” in your comment.

We’ll announce the winners on August 1st. Maybe it will be you!

Great Cucumber Salad Recipe for Summer

Check out this great recipe for Cucumber Salad from Customer Care team member, Jennifer Goll.  Let us know what you think if you give it a try!

Jen Goll's Cucumber Salad

3 Medium-Large Cucumbers (cut in half lengthwise & slice thin)
1 Medium White Onion (diced)
Fresh Mint Chopped (about 3-4 Tablespoons, or more if you want)

Dressing
1/4 cup of Rice Vinegar
1/4 cup White Sugar
(Mix Sugar with Vinegar until dissolved & toss with veggies)

Top with Lightly Salted Peanuts when ready to serve
I usually put them in a ziploc bag & crush them up.....

Enjoy!!! We love it all Summer Long....