Adam Gooch

2009-08-06T14:03:00.001-07:00

Ice Carving - Irish Harp for Wedding

2009-07-04T11:33:00.001-07:00

This is step by step pictures of the Ice carving for last weeks wedding.

Photo Shoot for New Menu Items

2009-05-28T04:38:00.001-07:00

We are currently shooting new pictures for the menus. Check out what we did last week.

Asian Spoons with Sesame Seed Crusted Tuna, Kim Chi and Wasabi Mayo

Peruvain Egg and Potato

Smoked Salmon Mousse in English Cucumber Cup with Gaufrette Potato

Brie Crostini with Black Berry, Green Peppercorn and Fresh Dill

Eggplant Nopoleon with Basil Tomato

2009-05-24T16:30:00.000-07:00

This was the first course from last nights wedding. We layered this with herbed ricotta and parmesan cheese.

Martini Ice Luge

2009-05-21T15:24:00.001-07:00

Drawing on the design

Squaring up the block

Cut out rough shape

Drilling hole for the Vodka

Detailing the stem

Detailing the base

Finished Martini Glass w Olive Ice Luge

Cinco De Mayo at Bella Sera

2009-05-12T18:33:00.000-07:00

Started the festivities with gourmet chip display including blue, red and corn tortillas. Fresh salsa, grilled pineapple salsa and guacamole.

My Sous Chef, Josh created this dish, Tequila Shrimp!

Chef Bob is grilling up some chicken quesadillas with cumin sour cream!

I did a little fusion on this one, Ancho Crusted Beef Medallion and Won ton Tostada with passion fruit salsa and cilantro aioli!

Classic Dessert, Tres Leches or three milk cake!!

And to finish the night which it did for a lot of people !!

Special Thanks to Terry Clark for the Great Pictures!!!!!!!!

Hot Out of the Oven!

2009-05-07T16:36:00.001-07:00

Ladies of Southwest PA Dinner Tonight

We just got done serving these dishes for the event tonight her at Bella Sera

Grilled Herb Chicken and Ricotta Manicotti Napolean

Julienne Spring Vegetables and Fresh tomato Sauce

Traditional Strawberry Shortcake with Fresh Whipped Cream !

Hungry Yet!!

Catering Platters

2009-05-07T13:23:00.000-07:00

Check out some of these great platters we did this week for some of our catering events.

We can customize anything to clients tastes and needs.

Grilled Tenderloin Of Beef Platter with Sliced Provolone

Or my favorite

Corainder Crusted Ahi Tuna with Passion Fruit Salsa!

Waiting to download some cinco de mayo pictures from the other night so stay tuned!

Consol Executive Dinner this Week

2009-05-03T07:13:00.000-07:00

We did a great catering at Consol Energy in Southpoint for 25 executives this week on the roof top of the building which was a great event for us.

We Started the night with

Fire Roasted Tomato-Cilantro Soup with Crispy Tortilla Strips

California Style Red Oak Leaf Salad with Peppered bacon Rosettes, Sliced Red Onion, Halved Grape Tomatoes, Crumbled Maytag Bleu Cheese and Finished with a Creamy Maytag Bleu Dressing

This Course was Jason's ideal which was absolutely incredible presentation and taste!

Next we did a grill out on the roof top offering

Peppercorn Crusted Filet Mignon with Shallot Dijon Demi Glace

Bamboo Skewered Sea Scallops with Rosemary and Lemon Butter

Grilled Asparagus with Lemon Zest

Wild Rice Pilaf with Walnut Oil, Sun Dried Tomatoes and Sauteed Onions

And to finish this great dinner

Gourmet Carrot Cake Finished with a Ginger-Carrot Sauce and Garnished with Cinnamon Sauce

Great Summer Tastes at Bella Sera Today

2009-04-25T16:37:00.000-07:00

When I think of summer I think of fresh flavors and bright colors! Below is a great recipe for a quick and easy salad that me and my new Sous Chef, Josh came up with today. Enjoy !

Summer English Cucumber, Roma Tomato and Onion Salad

Yield 25 – 3 oz portions

For the Salad
2 cup Red Wine Vinaigrette (recipe below)
3 each English Cucumber, striped with channel knife and sliced very thin
10 each Roma Tomatoes, Sliced thin
1 each Red Onion, quarter and sliced thin
½ cup Flat Leaf Parsley, Chopped
Salt and Pepper To Taste

Directions
Mix well in bowl, season to taste

Red Wine Vinaigrette
Yield 3 cups

1 each Shallot
3 each Garlic Clove
1 cup Red Wine Vinegar
1 Tablespoon Oregano Dried
2 Tablespoon Dijon Mustard
2 Tablespoon lemon Juice
2 cup Blended Olive Oil
2 Tablespoon Kosher Salt
1 Tablespoon Ground Black Pepper

In blender or food processor place shallot, garlic, vinegar, oregano, lemon and Dijon pureeing until smooth. With blender running slowly add oil until everything emulsifies. Season to Taste

Greco's Gourmet Catering- Macy's Executive Lunch

2009-04-24T16:41:00.000-07:00

Being in the catering business you are always working to do something creative along with making it a great event. Today we did some off site action at Macy's in South Hills Village for an executive luncheon. Menu was an assortment of wraps from our turkey and smoked Gouda cheese, ham and dill Havarti and roast beef and provolone.

We also did some great plated lunch salads such as this Shrimp Cocktail Skewered Caesar Salad

And this Black and Blue Salad with grilled onions, roasted red peppers on spring greens with a Gorgonzola vinaigrette.

Clearview Federal Credit Union at Bella Sera

2009-04-23T14:58:00.000-07:00

Check out some of these new items that I created especially for their event this evening. This event is for a new branch opening and they wanted to keep it lite and fun. For some of the displayed items we did a great mixture of Anti Pasta items including marinated meats and cheese along with Jason's famous

Drift Wood Shrimp Cocktail Display, Wow!

Or how about some passed Grilled Thai Chicken Skewers

Or my favorite part, dessert!

Asian Spoons with Lemon Bar Squares and Fresh Mint

Strawberry Short Cake in Cordial Glasses!

1st Blog - GFS Showcase at Bella Sera

2009-04-22T11:56:00.000-07:00

Gordon Food Service Showcase at Bella Sera

Me, Todd Gross (Commercial Segment Leader), Chef Garry Ludwig (Corporate Chef of Gordon Food Service)

Customer workshop event focused on profitability on new and different trends in the foodservice field today. Some of the ideals were upscale drinks with muddled fresh fruit, infused syrups and new stirrer ideals using sugar cane or lemon grass.

Different coffee drink ideals using everyday coffee beverages in different vessels for that gourmet look and taste . Also using secondary cuts of meats such as brisket to turn into gourmet burgers and sandwich special that are mouth watering.

Also using different vessels for dessert special that are for a sampling station or dessert trio.