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Blue Plate Catering’s 2017 Year in Review

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Larkin Hall Tasting Room

Photography Credit: Marcin Cymmer

What a year it’s been!

From settling into our new digs, Larkin Hall, to joining the ranks of Chicago Tribune’s Top Places to Work, to servicing clients across 3,200 events and 3,900 delivery drops, it’s been another excellent year for our company’s history. Join us in celebrating some of our many accomplishments in 2017.

First-Year Homecoming for Larkin Hall

Fruit Chiboust/Blue Plate Catering

This year marked our first full year in our new space at 1362 West Fulton. The move signaled our commitment to hospitality leadership with our expansive, state-of-the-art production kitchen and warehouse facility and a separate second-floor tasting kitchen. This building also stands as an architectural symbol as we look to the next phase of our company and anchors our presence in the fast-growing Fulton Market District. Read more about Larkin Hall’s current and future event spaces and attractions.

Leadership at Catersource 2017

Catersource, the show for catering and event professionals, celebrated its 25th anniversary in New Orleans, LA earlier this year, joining forces with the renowned culinary training program, Art of Catering Food.  Blue Plate’s Executive Chef, Paul Larson, with assistance from members of our culinary team, led the inaugural three-day immersive school that included chef demonstration and education workshops. This year, we also brought five team members who represented our cross-section of experience across culinary, sales, service and even human resources. Pastry Chef Ashley Harriger’s Fruit Salad Chiboust also received a nomination for Best Dessert (pictured). Read more in 10 Things We Learned at Catersource.

 

Chicago’s 2017 101 Best & Brightest Companies To Work For® and Chicago Tribune Top Places to Work

For the sixth year in a row, we received Chicago’s Best & Brightest Company to Work For® award and also joined one of 400 companies out of 2,000 nominees in winning our first national Best & Brightest award! We also received the recognition of Chicago Tribune Top Places to Work Award. (Whoo hoo!) Check out this video that looks back on 2017 and showcases our unique culture.

 

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Spiced Eggnog Recipe by Blue Plate Catering

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Spiked Eggnog, Photo: Blue Plate Catering

Spiced Up Eggnog

Recipe courtesy of Lov Carpenter

6 eggs, separated
2 cups heavy cream
1 cup milk
3/4 cup sugar
1.5 cup bourbon
1/2 cup aged rum
1/4 cup allspice dram
1 tablespoon vanilla
Ground nutmeg and clove for garnish

Separate egg whites from yolks and whisk yolks with half a cup of sugar until the sugar is dissolved. Slowly add in milk, spirits and vanilla. In a separate bowl, whisk egg whites, cream, and remaining sugar until peaks are formed, then fold that mixture into eggnog base. Refrigerate for two hours. Add grated nutmeg and clove for garnish. Serves 8.

Related:

Homemade Caramels from Blue Plate Catering

Pound Cake 4 Ways this Holiday Season

In The Kitchen — Cranberries: A Tale of Sweet and Tart

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Flickr/Pen Waggener

Outside of the popular apple, if any fruit could claim the holidays as its own, it would surely be the cranberry. A traditional accompaniment during holiday celebrations, this evergreen shrub indigenous to the northern region of North America makes its debut on grocery store shelves and tables every year when it’s harvested during the fall. It is to turkey what chips are to salsa; what marshmallows are to hot chocolate, and its natural yet tart sweetness and bright color make it a great ingredient for dishes both savory and sweet.

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Homemade Caramels from Blue Plate Catering

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Homemade Caramels from Blue Plate Catering

Ingredients

  • Yield: About 100pc
  • 1 pound granulated sugar
  • 1 cup light corn syrup
  • 2 ounces unsalted butter
  • 1/2 teaspoon. salt
  • 16 ounces heavy cream
  • 1 teaspoon vanilla paste or extract

Instructions

Heat the cream and add the vanilla paste.

In a separate pot, cook the sugar and corn syrup to 305 degrees (F)

Slowly add the hot cream and cook until 248 degrees

Pour into a greased pan, let set overnight.

Cut into desired size.

http://blueplatechicago.com/homemade-caramels-blue-plate-catering/

 

6 Food Gift Ideas for this Holiday Season

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DIY Holiday Bark

DIY Holiday Bar/Photo: Blue Plate Catering

Holiday gifts can be hard. You know what’s not? Food. That + holiday gifting = the best holiday gift idea ever. This holiday, take a tip from Blue Plate’s culinary and creative team for six food gift ideas to get you through the holiday season.

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