Many of our customers know Tim Walker as our friendly front guy. Always ready to help schedule an event, counsel on planning a great party, choreograph the on-site catering process,or simply help anyone find our office.
But did you know that Tim is also a dedicated "foodie"? As a graduate from Johnson & Wales College, Tim keeps his passion for all things 'food' alive in our very own kitchens.
Here are a couple of the summer-time recipes Tim has shared with us recently:
Watermelon & Mint Salad
In case you can't read Tim's writing - Here's a translation:
1 Large Watermelon
Tim notes: Cut the watermelon pieces a little on the small side.
1/2 Cup Chiffonade Mint
We didn't know what chiffonade mint was - so we asked- it is a cooking term for cutting herbs into string like pieces: example
Make sure to use fresh mint....and no skimping!
2 Limes - juiced -
(the note about candied zest was a note to himself that it might be a nice additon....He tried it out and decided that it was not worth the time.)
Mix all of the ingredients together and serve. The best presentation would be in a clear bowl or trifle dish, as the colors will have a nice aesthetic.
Tim's Basil Lemonade:
photo credit: www.cookthisnow.com
4 Cups Basil - roughly chopped
4 Cups Water
2 Cups Sugar
9 Lemons' Zest (Tim notes: the key to using zest is to not have much of the white rind that lies under the yellow zest. Too much of that rind will make your syrup bitter and unappealing)
Mix all these ingredients together and simmer for 5 minutes. Remove from heat. Allow to cool.
2 Cups Syrup
2 Cups Water
2 Cups Ice
1 1/4 Cup Fresh Squeezed Lemon Juice -
A lemon wheel or two as garnish.
Mix all the liquids together and pour over ice. Enjoy !
( to make this in to an adult beverage, add vodka )
Let us know if you try either of these summer suggestions out at your own backyard picnic or party. We would love to hear how it was received.
More Summer Recipes: