It’s almost Oscar-time and the events surrounding the Oscars include the Independent Spirit Awards, multiple parties (day and night) pre and post-Academy Awards! When looking for a great catering company to handle all the details of “red carpet” events from cocktail parties, buffets and sit-down dinners, there are many companies to turn to in LA but recently the name Schaffer’s Genuine Foods has been popping up a lot around town for the unique ideas, extremely tasty foods and fun party presentations.
What sets Shaffer’s Genuine Foods apart and has created quite the buzz in So. California is their commitment to excellence in food, beverage and over-all party planning from the smallest cocktail party, dinner parties or gala events.
Featuring a range of food experiences from classical European, contemporary Californian or global cuisin, using local organic and sustainable farms and purveyors of the freshest produce, seafood, and meats with handmade food
A podcast interview with Kathleen and Charlie Schaffer of Schaffer’s Genuine Food
Charlie Schaffer putting on the finishing touches.
The Schaffer’s ideal of working with sustainable, local and organic farmers and purveyors is featured on their site and in their newsletters like this piece here:
An interesting Op-ed piece regarding the key to growing or using local produce lies in the preparation of the ingredients. Amanda Hesser, of the NY Times, points out that growing beautiful seasonal organic produce is only half of the equation. The second half is preparing them. Convenient and fast foods have replaced fresh and nutritious offerings at the American table.
“According to a 2008 NPD study, of all supper entrees “cooked” at home, just 58 percent were prepared with raw ingredients.”
As unbelievable as this may seem to a couple of chefs, it is probably true. Most people take perceived shortcuts in an effort to save time and money. The idea of saving time and money in place of good health and nutrition is crazy. What are the long-term costs? Saving time now and potentially shortening your life and saving money now but paying taxes for subsides given to con agro business and future personal healthcare expenses…. It’s seems so ridiculous.
We need to look at the big picture and not only grow our food but prepare it as well. Food and meals should be a time of togetherness and celebration. It should be an opportunity daily to give thanks and appreciation for the abundance we enjoy here. It is a time to spend quality time with your family and friends and take a step off the speeding treadmill of our daily lives. Slow down, relax and enjoy your meals. There are many simple and relatively quick meals you can prepare, and still use fresh local and affordable ingredients. (Check out our Succotash Recipe!)
In Michael Pollan’s In Defense of Food, he sighted Americans as spending a significantly smaller portion of income on their food.
“Americans spend, on average, less than 10 percent of their income on food, down from 24 percent in 1947, and less than the citizens of any other nation…”, according to Pollan.
The truly time and money efficient way of eating is local organics. Whether you grow it yourself or shop at your local Farmer’s Market, it makes perfect sense. The time and money spent now will save you time and money in the future.
We have a tremendous opportunity to change how we consume in this country. We can spend our money supporting local economies while eating the finest ingredients available. We can stop feeding our families processed junk and start to enjoy and celebrate our good fortune. We can reduce packaging waste and pollution by eating fresh foods. We can if we just make the small effort.
Take some time to plan your week and make mealtime worthwhile. Get back to what’ important, health nutrition and the mental and physical well-being of you and your loved ones. Buy locally and Get Cooking! It’s really the only way to go.
Stay tuned to their site for some fun ways to prepare local fare.
For the full articles by Hesser and Pollan check out these links:
http://www.nytimes.com/2009/05/31/opinion/31hesser.html?_r=2
http://www.michaelpollan.com/article.php?id=87
The commentary above is from the Schaffer’s newsletter.
Here’s a Christmas breakfast food video from KTLA and this sounds amazing! You don’t have to wait till Christmas to make these. Any event– it just being a Sunday or a free day– makes it worth trying out these recipes on
Summer Vegetable Succotash (serves 8)
Ingredients:
1 onion minced
2 stalks celery minced
1T garlic
2 T extra virgin olive oil
8 ears fresh sweet corn
2 C fresh shell beans
1 lb. blue lake beans
2 C chicken stock
½ C oven dried tomatoes diced
4 T chopped fresh herbs (parsley, tarragon, chervil)
4 T butter
salt & pepper to taste
Method:
1. Saute onions, celery, garlic in EVO until transparent.
2. Cut corn kernels from cob, not too deep.
3. Scrap remaining corn cobs with the back of a knife, blend corn cream and
reserve.
4. Boil shell beans until tender.
5. Blanch Blue Lake beans in boiling salted water for 1 min. and transfer to
ice bath.
6. Cut Blue Lake beans into coins and reserve.
7. Add fresh corn to pot with celery, onion, garlic mixture.
8. Saute and cover for 5 min.
9. Add Blue Lake coins, cooked fresh shell beans, chicken stock, salt and
pepper and simmer.
10. Add corn cream stir and continue to cook on medium heat.
11. Add tomatoes and herbs.
12. Turn off heat.
13. Stir in butter.
14. Taste for seasoning and adjust if necessary.
15. Serve and receive compliments.
Another recipe that is coming up a little sooner than summer corn: Organic Cherry Jam!!
This video gives you the easy step-by-step to making your own cherry (or other in season fruit) jam!
Find out more about Schaffer’s Genuine Foods at www.schaffersgenuine.com
Follow them on Facebook and Twitter:
twitter.com/SchaffersGF
Stevie Wilson, LA-Story.com
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