Quickie: Marathon Catering

I can’t believe it’s been 10 months still I started at Marathon. I’ve learned so much about how a family-run six-restaurant local chain with successful catering & private event departments functions and thrives. My role began as the Director of Sales & Marketing, but when our event planner left, I was tossed right back into the private events world and juggling many hats. There’s certainly pros and cons to every job, but I truly appreciate the times I get to let my talents shine. With the recent update of our catering menu, I had the opportunity to shoot some photos of the amazing food we deliver to Philadelphia businesses every day. Let’s eat!

Rise + Shine

Jay’s Hand-Cut Turkey Sandwich

 Market Salad

Sweet + Salty

I can’t speak of Marathon Catering & Events without a shout-out to my office ladies.
You bring (update: brought) sunshine into each of my work days! Thank you.

Marathon Catering & Private Events
215.561.0500 | www.eatmarathon.com/catering

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To Taste: Curried Chicken Wrap + Cumin-Mint Cauliflower Soup

Now that I’m armed with an immersion mixer and a bountiful harvest from my farm share, I’ve been a soup-making maniac. From a lower-carb version of 101Cookbook’s ribollita to 2 rounds of butternut squash + leek, my favorite creation of the fall was a bowlful of cumin-mint cauliflower soup. It was a one pot, minimal ingredient, flavorful blend of cheddar cauliflower via Greensgrow, toasted cumin powder, onion, chicken stock, fresh mint from my herb garden, and S&P.

What’s soup for dinner without a sandwich? My sister, Kerry, gave me a fragrant curry powder that had been taunting me from the spice cabinet and seemed like a curry chicken wrap was the right match. As the weather cools, this meal definitely warmed my belly.


Cumin-Mint Cauliflower Soup

Serves (6). Makes approx. 1.5 quarts.

  • cheddar or standard cauliflower – one head, chopped into florets
  • chicken stock – 3 cups, about 1.5 small cans
  • yellow onion – medium, chopped
  • butter or olive oil
  • ground cumin – 1tsp or to taste
  • fresh mint – 2T, chopped
  • S&P
  1. Bring chicken stock to a boil in a heavy stock pot. Add chopped cauliflower, cover, and bring back to a boil. Simmer for about 10 min or until cauliflower is fork tender.
  2. While cauliflower is cooking, heat a deep saute pan on medium. Add butter/olive oil, chopped onion, & cumin. Sweat for approx 8 min. until tender & translucent, making sure to turn lower heat if they begin to brown.
  3. Add onion & cumin mixture to the pot of cauliflower & stock. Combine and simmer for 10 min on medium heat.
  4. Turn off heat and stir in mint and S&P to taste.
  5. Blend mixture in the stock pot with an immersion blender or in batches in a standard blender. Thin as needed with water or additional chicken stock.
  6. Serve with shredded cheese, fresh mint garnish, and your favorite sandwich.


Chicken Curry Wrap

Serves 2.

  • boneless, skinless chicken breast – 2 breasts, trimmed & cut into strips
  • yellow onion – 2 medium, sliced
  • dry wine – 1/2 cup
  • yellow curry powder – 2 tsp
  • sour cream – 3/4 cups
  • lettuce – chopped or shredded, your preference
  • tomato – chopped or sliced, your preference
  • tortillas – 2 burrito-sized flour wraps
  • S&P
  1. Heat olive oil in a saute pan on medium heat. Season chicken breast with 1 tsp of the curry powder and S&P. Add to hot pan and toss regularly, until browned & cooked through, approx. 10min. Remove from pan and set aside.
  2. Keep pan on medium and add 1/2 cup of white wine to deglaze. Scrape brown bits from bottled to pan with a spatula. Allow to evaporate until minimal amount of liquid remains in pan.
  3. Heat 2 T of olive oil in the same pan over medium until shimmering. Add onions and saute for about 5 min.
  4. Add remaining 1 tsp of curry powder and sweat for approx 4 min longer until tender and browned.
  5. Return chicken to pan and add sour cream. Combine ingredients and warm over medium-low heat for about 3 minutes.
  6. Lay out tortillas. Add chicken, lettuce, & tomato. Wrap like a burrito and enjoy with a toasty bowl of cumin-mint cauliflower soup.

Weekend Update: Italian Market Festival

After our Spring Patio Brunch, Kerry came to scoop Tom, Dre, & me to join her at the Italian Market Festival. 9th Street was alive with South Philadelphians, music, arts, &, of course, amazing food! We settled our brunch over a few beers and perused our snack options. Dessert was up first! The Italian Market has always had a battle of the cannoli between Isgro Pasticceria on 10th & Christian and Termini Bros. on 7th & Dickinson. This day, Termini Bros. wins with their fresh “filled to order” cannoli! The cream was a cool, decadent on a hot South Philly day.

Termini Bros. Cannoli - Filled to order with a smile!

Termini Bros. Cannoli

Making our way back down 9th street, we relocated the impressive Trompo of marinated pork for some tasty Tacos al Pastor. Again, “to order” service with a smile!

Trompo of Al Pastor on the Italian Market

The spiced pork was moist & tender and brimmed with flavor & depth. What I was truly impressed by, however, were the tortillas. Each order didn’t just call for hand-shaved pork, but also hand-pressed & fresh grilled corn tortillas. To top them off, literally, were fresh cilantro, mango, and salsas. Taqueria Los Taquitos de Puebla (9th b/t Ellsworth & Federal Sts.) “officially” wins best tacos in Philly!

Tacos al Pastor

UPDATE: Special thanks to Drew Lazor, of CityPaper’s Mealticket food blog fame, for the shout-out! Without you, dude, we wouldn’t be able to do what we all do so well.

Italian Market + Food Love = Al Pastor Lust

Quickie: Yogurt & Granola w. Blackberries + BLT w. Sriracha Mayo

Seeing that I work 6 day weeks for 5 weeks straight, I had to make the most of my one & only day off this week. Once I peeled myself out of bed after a much needed sleep session (interrupted too often by allergy/cold induced coughing fits), I knew I needed some fuel to get through the chores on my list. I set out for the kitchen on a quest for Sunday Brunch for 1. 15 minutes later, I came out with a bowl of Dannon Light & Fit Vanilla Yogurt topped with Cascadian Farm Oat & Honey Granola and fresh whole blackberries for the breakfast half of brunch.

Vanilla Yogurt & Granola w. Blackberries

A classic BLT with Sriracha mayo was a perfect match to complete my brunch couple. And so the rainy day laundry & cleaning & bloggin begins…

BLT w. Sriracha Mayo

Leftover Lightning! Roasted Chicken Sammie & Rustic Vegetable Soup!

I had to work this past Saturday and needed a warm lunch before I headed out into the cold. I still have alot of leftover chicken from Thursday (and still do) and plenty of the roasted vegetables, too. Pulled chicken breast, lettuce, & mayo on sliced bread is in my top 10 favorite sandwiches, so that was an easy leftover solution.

The veggies were kinda gelatinous and freaking me out a bit, so I quickly removed the chicken and began heating the pan of veggies on the stove. I wasn’t too excited about a sammie with a side of roasted vegetables, so a roasted vegetable soup only made sense. I dug out my Grandma’s 70’s Era Cuisinart Food Processor, and after indulging its typical neediness, whirled the roasted vegetables and pan jus into a wonderfully tasty and perfectly textured Rustic Vegetable Soup… and I still have plenty of leftovers…

Homemade Rustic Vegetable Soup w/ a Roasted Chicken Sammie

P.S. I gave a shoutout on my Twitter – Re:  Dating & finding info on my Grandma’s old Cusinart Food Processor. Please shoot me a message if you can help!

My Grandma's 70s Era Cuisinart Food Processor

Leftover Lightning! Roasted Chicken & Swiss Cheddar Biscuit!

I had of leftover Roasted Chicken and was stuck with the Cheddar Biscuits turned Pancakes from our snow day dinner. Leave it to Dre to have the brilliant idea to use them as bread on a chicken sandwich. I toasted the biscuits in the toaster oven, smeared them with light mayo, and piled on romaine, Lorraine swiss, & leftover roasted chicken breast. Turned out to an easy & tasty dinner!

Roasted Chicken & Swiss on a Cheddar Biscuit

Weekend Update: Asian Edition – Part 1

Without intention, I had the pleasure of enjoying a weekend full of Asian cuisine.

The Weekend: Asian Edition began with a perfect lunch at Raw, a Japanese restaurant in the heart of the Gayborhood at 12th & Sansom. I enjoyed the amazing company of my business partners/great friends (& a little one that kept extra big smiles on our faces). Raw is certainly a great deal for lunch with their Bento Boxes running around $14. I opted for the Tuna Bento, featuring:

(8) piece Spicy Tuna Roll ~ (2) pieces of Tuna Sushi ~ (2) Cucumber-Avocado Rolls

(2) Crab-Cucumber Rolls ~ (2) Shrimp Shumai

Green Salad w/ Carrot-Ginger Dressing ~ Vegetable Tempura ~ White Rice

Raws Tuna Bento

Raw's Tuna Bento

Seems like alot, but that’s not all!

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