One of the best parts of the Art of Catering Food is the recipes! Here are two from Executive Chef Phil Evans, Mitchell’s Catering & Events, Raleigh, NC, who appeared last year at Art of Catering Food in Washington, DC—and much to our delight, has agreed to appear in New Orleans, teaching two classes at the Art of Catering Food: “One Ingredient. The Battle of Four Prep Methods” on Sunday, March 12 and (with Chef Rachanee Teipen) “You Can’t Eat What?!!!” on Monday, March 13.
These two recipes were provided as part of his lecture in Washington, D.C. for use within a contemporary avocado station. Enjoy!
Blue Crab & Roasted Corn Salad
From Executive Chef Phil Evans, Mitchell’s Catering & Events, Raleigh, NC
Yield 100
Ingredients
2 lbs crab, jumbo lump blue crab (carefully pick through crab for shells without breaking up crab)
6 ears corn, yellow, stripped from cob
2 ea lime – juiced and zested
1/2 cup mayonnaise
1 oz tarragon – fresh, chopped
2 ea bell pepper – red, small dice
White pepper and kosher salt, to taste
Method
Toss all ingredients together. Set aside until needed.
Tropical Fruit Salsa
Yield 100
Ingredients
3 ea papaya, small dice
4 oz cilantro – fresh, chopped
4 ea limes – fresh, zested & juiced
2 ea bell pepper – red, finely diced
1 ea jalapeno – fresh, finely diced
Kosher salt and black pepper
Method
Toss all ingredients together. Set aside until needed.
