Paradise Catering Celebrates National Salad Day Wednesday, July 25th!
CARMEL VALLEY, CA — For the last quarter century Paradise Catering has created memorable culinary experiences using the finest fresh ingredients available. Co-owners Jon Kasky and Nancy Rohan set a high standard in the catering world, growing most of the produce they use on their 1-acre farm in Carmel Valley Village.
In honor of National Salad Day, Wednesday, July 25th, Paradise Catering has created a challenge on writing a poem on lettuce. Share a poem on http://www.facebook.com/#!/
Here is a sample poem by Lawrence S. Pertillar
A Salad to Eat
Some not as bright but invites,
Those who come to eat eagerly
With an assorted presentation
That might satisfy an appetite.
With tomatoes and carrots,
Sliced apples and grapes...
Romaine lettuce sprinkled with chives
Topped with olive oil and vinegar,
Is a treat to see on a plate to delight...
Onions and green peppers,
Can please the eye with sensation.
When someone announces...
'I prefer a salad to eat! '
And they do without a moment's hesitation!
Try one of Nancy’s favorite recipes:
• Whole Butter Leaf Lettuce (do not tear lettuce)
• Place whole leafs on plate like a mosaic
• Add Goat Cheese Crumbles, Toasted Hazelnuts and Fresh Blackberries
• Lite Honey of Thyme dressing
Background on Paradise Catering:
On the Paradise Catering farm in Carmel Valley, Jon and Nancy embrace the seasons and grow unusual and heirloom vegetables, including:
- Tomatoes, squash, peppers and beans (from seeds purchased in their travels)
- Various lettuces grown to color
- Herbs including Absynthe
- Greens and garnishes ettavers to decorate their presentations
- 100 Zinfandel vines, to make their own wine
- 10 varieties of citrus trees (have you ever seen a Buddha’s hand?)
Their farm also houses a few fanciful touches, including unusual succulents (Monsters and Crests), giant Staghorn ferns, the infamous “Pink Apples” recovered from Earthbound Farm, working greenhouses, and an adult tree house.
Jon and Nancy love to buy rare seeds wherever they travel, growing them in their greenhouses to bring rare specialties to their clients. For example, Jon found Orchidea Cicoria (orchid-colored radicchio) during a trip to Umbria, Italy, in 2009. Also, heirloom tomatoes are an ongoing passion: They always participated in the Carmel TomatoFest and love to seek out unusual tomatoes not found in markets. This years, “Indigo Rose” has blue foliage!
The kitchen at Paradise Catering generates a lot of compost, which it uses to enhance the farm’s soil. “If you think about it, that’s a huge plus. It means that we peel and process tons of vegetables and fruits,” said Jon. “We believe this says loads about our focus on serving fresh, unprocessed foods, as well as our commitment to minimizing our footprint.”
Over the span of their careers, Jon and Nancy have cooked intimate dinners for two or at large festivals for 2,000 people. “At Paradise Catering we know the value of good food and its importance in your event,” said Nancy. “We can cater your event in any type of venue, from indoor to outdoor; and in any style, from plated to buffet to family style.”
At Paradise Catering, there are no set menus. Instead, Jon and Nancy meet personally with each client to plan a unique menu for any event.
For more information about Paradise Catering, go to www.paradisecater.com or call 831-659-3417. Follow Paradise Catering on Facebook for monthly contests and promotions http://www.facebook.com/