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SoCal Succotash
with white beets, favas, red & yellow corn, griddled chipolini-truffle butter goodness!
Keith Lord
July 9, 2015
1 Min Read
We're just one month away from The Art of Catering Food in Salt Lake City, where culinary professionals from around the world will gather to discover fresh ideas and inspiration to enhance their catering operations. Registration is limited, so make sure you register early to reserve your seat at this intimate, culinary-focused event!
For a refreshing vegetarian side option, mix up this farm-to-table bean salad for a delicious protein-filled summer dish:
Yield: serves 100
Ingredients
10 lbs yellow corn
10 lbs red corn
10 lbs fava beans
5 lbs white beets
10 lbs sweet onions
4 pints Sweet 100 tomatoes
4 pints cherry tomatoes
3 bunches marjoram
2 trays micro chives
2 trays micro fava sprout mix
1 bottle white wine
4 each bay leaf
1Tbsp peppercorn
1 bunch fresh thyme
6 lbs butter
1 cup cream
5 lbs chipolini onions
3 Tbsp truffle oil
Method
Mix all ingredients together, cool, and serve.
Recipe provided by Keith Lord, Director of Operations, The Wild Thyme Catering & Event Planning, San Diego, CA as presented at the 2014 Art of Catering Food in Atlanta, GA.
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