FALL 2009

NEWSLETTER
Issue1, Volume 1

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INSIDE THIS ISSUE
Welcome
W elcome to Whet Your Appetite , the first University Catering newsletter.

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Entering a new age of catering and information, we thought it would be fun to
The History of Catering keep in touch with you through a newsletter throughout the semester. In this and

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future newsletters you will find an array of information...perhaps a recipe or two,
Catering Trends photographs, seasonal specials, feature
What’s Hot Today!
Sizzlin’ Veggie articles, meet the staff and other

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tidbits of information. Our
Letter From the
catering newsletter will be
Director of Dining
Services distributed electronically to

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Catering Policies environmentally responsible.

Planning Your Event Newsletters will also be posted on our

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website at www.dining.uconn.edu/catering.
Our Favorite Recipes Look for our next newsletter in November, in time to help
Autumn Trifle with Roasted
Apples, Pears, and Pumpkin
you plan for your holiday get togethers. If you have any topics
Caramel Sauce or items you would like us to cover, feel free to contact us at 860-486-5053 or by

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email at: catering@uconn.edu.
Seasonal Fall Menu
Offerings

THE HISTORY OF CATERING

Page 4

Did you ever wonder when catering began?

Most people have been to an event that

was catered by a professional catering
company. Catering enters peoples’ lives
during some of their most important
times: weddings, baby showers and
anniversary parties, just to name a few.
Have you ever wondered just when catering
actually started?
Catering can be traced back to the 4th
millennium BC in China. During this time
in China as well as in Ancient Egypt,
Greece and the prosperous times of the
Roman Empire, catering was used to provide travelers throughout Europe.
food for soldiers on transportation and During the Middle Ages catering spread
Let University Catering cater your next event!
Let University Catering
Weddings, Anniversaries, Holiday Parties, Banquets, trade routes. It was also critical in the throughout Europe and evolved into
and Conferences, all in our beautiful Rome Ballroom.
cater
(Please askyour next
about catering event!
in other locations.)
Christian Pilgrimages to Rome and other not only providing (continued on pg. 4)

Whet Your Appetite Newsletter • University Catering at the University of Connecticut Department of Dining Services • www.dining.uconn.edu/catering

Sweet and satisfying cupcakes
are not only trendy right now
but are gorgeous little works
of art to add color and beauty
to your next catered event.
Vegetables are a must on a diet.
I suggest carrot cake, zucchini
bread, and pumpkin pie.
~ Jim Davis
Catering Policies For
Planning Your Events
ITS ALL IN THE
PLANNING
When planning your event, keep
in mind that larger, more involved
events require a significant
amount of planning and coordi-
nation. We recommend that you
place your order as early as pos-
sible to ensure a smooth flowing
event. For popular dates such as
commencement weekend, open-
ing week, family weekend, last day
of classes - more advanced plan-
ning is required. We will do our
best to accommodate all orders;
however, a late notice decreases
our ability to provide adequate
service and supplies.
The busy catering calendar may
not be able to accept late book-
ings. Even with what may seem as
easy as cookies and beverages,
delivery can still be an issue. If we
can accept them, an additional
charge is necessary to cover the
expense of last-minute alterations
and ordering. Events booked with
(continued on next page)
Page 2. Whet Your Appetite Newsletter • University Catering at the University of Connecticut Department of Dining Services • www.dining.uconn.edu/catering
WHAT’S HOT IN CATERING
Three major trends define catering today.
Three major trends define catering today. Locally Grown Ingredients
Guests demand food that rivals the best of The “Farm-to-Fork” movement has made it’s
international cuisine, they hunger for the way to the UConn campus and into our buffets.
soothing flavors of comfort foods, and desire University Catering
foods prepared with locally grown ingredients. uses only UConn
Dairy Bar ice
International Cuisine
cream, we
Last year University Catering added ethnic
incorporate
themed buffets to its menu guide. There is
locally grown
a menu for everyone. A“Taste of San Juan”
produce when
includes authentic fried plantains and Arroz
available and
con Pollo. The “Asian Buffet” offers Thai Peanut
even use UConn
Noodle Salad and Sesame-Orange Chicken.
Gold Honey from our own Dining Services
For genuine Americana cuisine, we offer the
apiaries for various desserts (upon request).
“Thanksgiving Year-Round Buffet”. It includes
To incorporate all three trends, University
fresh sliced turkey, candied yams and apple
Catering will be introducing seasonal menu
and pumpkin pies.
specials. From Local Route’s entrees prepared
Comfort Foods with fresh, local ingredients to tasty, comforting
Comfort foods are back! Nurturing, down-to- desserts, there will be something for everyone.
earth foods that evoke fond memories, tradi- All items will be prepared with the freshest
tions, and a great meal shared with friends and ingredients to capture the essence of New
family. Rich and creamy Macaroni and Cheese, England seasons. Fall menu items will only be
Jack Daniels Marinated BBQ Ribs and Warm
Peach Cobbler are just a few of our delicious
available for a limited time. So remember to
keep your mind open and taste something
menu offerings. new today.
LETTER FROM THE DIRECTOR
C. Dennis Pierce, Director of Dining Services
Welcome to the source for all of your catering needs here at UConn. We are
really excited to be able to craft a newsletter that not only tells you what
the new trends are, introduces staff that makes it all happen, but also
gives you a behind the scenes peak at how University Catering is able
to do in excess of 3,580 events annually. Additionally as an added feature
we will share with you a tried and true recipe that you can master for your
own catering needs.
As you may not be aware University Catering has gone through a significant
change in the past year. We have centralized our production and moved our operations to Shippee Hall.
In response to a decrease in business we have downsized our staff from 48 full and part time employees
to 29 fulltime employees. We have begun to do a national search for a General Manager of Catering, a
position that has been vacant for well over a year. In preparation for our new mode of operation we will
be undergoing a renovation of our production area at Shippee, allowing us to better serve the UConn
community. Please take time during your busy day and peruse our efforts and as always, thank you for
your continued support.
OUR FAVORITE RECIPES...
One of our favorite fall recipes! Enjoy!!

Autumn Trifle with Roasted Apples, Pears, ITS ALL IN THE

and Pumpkin-Caramel Sauce PLANNING
(continued from previous page)
A pastry bag and large rosette tip are optional for the whipped cream topping, which can also be spooned over
the trifle. less than seventy-two (72) hours
notice will require a ten percent
Cinnamon Pastry Cream Pumpkin-Caramel Sauce (10%) increase. Less than forty-
6 large egg yolks 1/4 cup (1/2 stick) unsalted butter eight (48) hours will be twenty
2 cups whole milk 1/2 cup sugar percent (20%) additional.
3/4 cup sugar 1 cup heavy whipping cream University Catering services may
1/2 cup cake flour 1/2 cup canned pure pumpkin sell out when maximum capacity
2 teaspoons vanilla extract is reached. Preliminary menu
1 1/2 teaspoons ground cinnamon arrangements are recommended
2 tablespoons unsalted butter as early as possible, but must be
made at least fourteen (14) busi-
Roasted Fruit ness days in advance in order for
3 large Fuji apples, peeled, cored, cut into 1/2 inch cubes (about 4 cups) our staff to meet your needs and
3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups) expectations. Please note, peak
2 tablespoons fresh lemon juice
demand for delivery is 8:00am -
2 tablespoons unsalted butter, cut into 1/2-inch cubes
9:00am and 11:00am – 1:00pm,
Assembly therefore we may need to adjust
3 1/2 dozen (about) soft ladyfingers 1 teaspoon vanilla extract your requested delivery time.
1/3 cup dry Sherry 8 1/8-inch-thick slices Bosc pear To ensure appropriate service
2 cups chilled whipping cream 1 tablespoon fresh lemon juice preparation, all cancellations
2 tablespoons sugar and/or changes referring to the
menu, guest count and event
For Cinnamon Pastry Cream arrangements must be finalized
Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring by twelve noon, three (3) busi-
1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. ness days prior to your event. The
Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer event day is not included in the
to medium bowl. Add butter and stir until melted. calculation. Our ability to serve
Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
additional guests added after the
For Pumpkin-Caramel Sauce guest count guarantee deadline
Melt butter in heavy small saucepan over medium heart. Add sugar and cook until mixture is deep amber, stirring (i.e., less than three days before
constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). the event) will be determined
Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. on a case-by-case basis. Any
(Can be made 2 days ahead. Cover and keep refrigerated.) decrease in the number of guests
made after the guarantee dead-
For Roasted Fruit line will not reduce the quoted
Preheat oven to 400 degrees. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. cost of the event. If the number
Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. of guests exceeds the guarantee,
Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about
the client will be charged for the
1 hour. Cool fruit on sheet.
actual number attending.
For Assembly Event Day Guarantee
Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2 or 3 quart glass trifle dish with
Due By
single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently
against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel Saturday, Sunday,
sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfin- Monday* Prior Tuesday
gers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line Tuesday Prior Wednesday
edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
Wednesday Prior Thursday
Whip cream, sugar, and vanilla in bowl until mixture holds peak. Fill pastry bag fitted with large rosette tip with
Thursday Prior Friday
whipped cream and pipe over trifle or spoon whipped cream over. (Can be prepared 3 hours ahead; chill.) Drizzle
2 tablespoons caramel sauce on whipped cream. Brush pear slices with lemon juice; arrange decoratively atop the Friday Prior Monday
whipped cream. Serve, passing remaining caramel sauce separately.
*If the Monday prior to your event is an
observed Holiday, guarantees will be due
Bouquet Garni
one day earlier than the above stated.

Whet Your Appetite Newsletter • University Catering at the University of Connecticut Department of Dining Services • www.dining.uconn.edu/catering Page 3.
 Seasonal Specials
HISTORY OF Fall 2009 produces a wide variety of delicious fruits and vegetables that we
can offer you, including fresh local and organic produce.
CATERING

Fall 2009
continued from page 1
food for soldiers and travel-
ers but for entertainment S PECIALTIES
purposes for the upper
classes. Catering and food PASTRY
service became so popular Fall Harvest Muffin
Pumpkin, Walnuts, Carrots, Cinnamon-Pumpkin Flavor, topped with Butter Streusel
in the 14th and 15th century $10.00/dozen
that Germany was the first
HORS D’ OEUVRE
country to put laws in place Cranberry & Brie Phyllo
regulating quality of both $15.00/dozen
food and beer. SALADS
Catering continued to flour- (Can be used for your Custom Hot Buffet or Full Service Menu)
Baby Spinach with Dried Cranberries, Pumpkin Seeds & a Maple Shallot Vinaigrette
ish and in the mid 1800’s
Alexis Soyer invented the Apple Pear Salad with Lemon Poppy Seed Dressing
first catering boiler which SOUPS
used steam to help keep food Cream of Butternut Squash & Apple Soup
$18.00/gallon
warm. During the 19th and 20th
Roasted Root Vegetable Soup
century many more technical $18.00/gallon
innovations, improvements in
transportation, and growing ENTREES
(Custom Hot Buffets)
populations helped catering Roast Pork Tenderloin with Braised Red Cabbage & Apples
become an important part of $28.00
the national economy. Roasted Butternut Squash Ravioli with Sage Cream Sauce
( Vegetarian Entree)
Today’s catering has evolved
from simply providing food NEW GOURMET SANDWICH SELECTION
Cranberry & Almond Chicken Salad Sandwich on a Croissant
for travelers. Catering compa-
nies now pride themselves on DESSERTS
Cranberry Pear Crisp
not only providing appetiz-
$70.00/per order (serves 24-30)
ing food but also a visually
Spiced Pumpkin Tarts
appealing atmosphere, from $18.00/dozen
the presentation of food
to linens and decorations.
Although the intent of cater-
ing has changed throughout
the years, it continues to be a TEST YOUR KNOWLEDGE
vital part of our society.
Background Information for article from
www.cababstracts.org
What is the term for
a bundle of mixed herbs
used to flavor soups
UNIVERSITY CATERING and stews?
626 Gilbert Road Ext.
Rome Commons, 1st Floor
Storrs, CT 06269-1071 Answer on page 3.
860-486-5053
Fax: 860-486-5054

Page 4. Whet Your Appetite Newsletter • University Catering at the University of Connecticut Department of Dining Services • www.dining.uconn.edu/catering