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ALL RIGHT, WE'RE IN THE
TO COOK.
WITH AN OUTSTAND BE IN-HOU
TEAM, THE CONVENTION CENTER IS
NOT ONLY THE PERFECT SETTING FOR
TRADE SHOWS AND BUSINESS
MEETINGS, ALSO FOR GALAS.
EARLIER GENERAL MANAGER GAVE US
ON OVERVIEW AND NOW JULIAN
MILLER, AND EXECUTIVE CHEF ARE
SHARING A RECIPE.
YOU BOTH LEFT YOUR HATS AT HOME.
TELL US ABOUT THE EVENTS HELD AT
THE CONVENTION CENTER.
WE DO A LOT OF CORPORATE
EVENTS, TRADE SHOWS,
CONVENTIONS, BUT WE HAVE, YOU
KNOW, THIS HUGE FOLLOWING OF
EVENTS.
SOME OF OUR NON-PROFIT SOCIAL
EVENTS ARE SOME OF THE BIGGEST
IT'S GREAT.
CORRECT?
YES, THAT'S THE BALLROOM.
HAT WAS FOR THE AMERICAN HEART
ASSOCIATION, GO RED LUNCHEON.
WE DID ABOUT -- THAT WAS ABOUT
SIX OR 700 PEOPLE RIGHT THERE.
WHAT WOULD YOU SERVE FOR THAT
MANY PEOPLE?
EVERY EVENT IS UNIQUE.
WE INDICATEDDER TO EACH EVENT.
AT ONE IS HEART HEALTHY, SO
CHEF HAS, YOU KNOW, WE CREATE A
SPECIAL MENU FOR THEM BASED ON
THAT.
THERE ARE DIFFERENT ROOMS?
THERE ARE DIFFERENT ROOMS?
WE CAN SECTION ITOFF INTO A
COUPLE SMALLER.
MOST OF THE LARGER GALAS, YOU DO
USE THE ENTIRE BALLROOM.
WIT FLOOR, IT FILLS
UP VERY QUICKLY.
IT'S BEAUTIFUL.
WE HAVE A GREAT TEAM, YEAH, THEY
DO A GREAT JOB.
WAT ARE WE GOING TO MAKE
TODAY?
IT SMELLS FABULOUS.
WE ARE MAKING A BUTTERNUT
SQUASH RISOTTO WITH FENNEL AND
PERFECT FOR FALL.
THAT'S TRUE.
I HAVE ONIONS SAUTEEING,
STARTED WITH ONIONS,AL LIVE OIL
AND BUTTER, SAUTEED THEM UNTIL
TY'RE SOFT.
WE WANT TO COAT THE RISOTTO IN
THAT OIL.
A LITTLE BIT OF WHITE WINE, AND
THEN HIT IT WITH CHICEN STOCK.
YOU WANT TO ADD THE CHICKEN
STOCK OR VEGETABLE STOCKS TO
KIND OF GET THAT FLAVOR, BUT
LOBSTER STOCK IN THE RISOTTO
WOULD BE OVERPOWERING.
WE'RE AT THAT POINT RIGHT NOW,
TO MAKE THE BUTTERNUT SQUASH
RISOTTO, ARE YOU GOING TO HELP?
YEAH.
THAT'S RIGHT.
YOU STAY OUT OF THE KITCHEN, OK?
[ LAUGHTER ]
I'LL ADD THAT IN.
THAT'S RIGHT.
VERY GOOD.
I'LL MIX IN THE BUTTERNUT
SQUASH.
THIS GIVES IT THE COLOR,
RICHNESS OF FLAVOR.
YOU KNOW, JUST REALLY KIND OF
LOOKING FOR.
DO YOU DO WEDDINGS, AS WELL?
WE DO.
WE DO, YOU KNOW, A LOT OF PEOPLE
WANT TO CALL ABOUT THE EVENTS.
WE GET SOME GREAT CALLS.
WE DID A COUPLE THIS YEAR.WE HA.
IT'S A UNIQUE VENUE.
EVERY BRIDE WANTS TO GET MARRIED
IN THAT UNIQUE VENUE.
WEDDINGS ARE BEAUTIFUL.
THEY'VE GOT BEAUTIFUL COLOR.
TURN UP THE HEAT A LITTLE BIT,
ADD A LITTLE MORE CHICKEN STOCK.
WHEN IT COOKS DOWN, IT'S GOING
TO BE PRETTY CLOSE.
I'LL FINISH IT WITH SOME ROASTED
BUTTERNUT SQUASH, WHICH I DID
EARLIER.
PARMESAN CHEES PECORINO, A
LITTLE BIT OF BUTTER.
GIVE US YOUR BACKGROUND.
YOU'VE HAD STAURANTS IN
BOSTON, MYSTIC.
I'VE BEEN IN CONNECTICUT FOR
NINE YEARS, AND BEEN WORKING FOR
THIS ORGANIZATION FOR EIGHT OF
THOSE YEAS.
I'VE BEEN WITH THE CONVENTION
VERY GOOD.
THE MYSTIC MARRIOTT, I WAS
THE CHEF THERE FOR ABOUT FOUR
TORNADO.
27 YEARS.
VERY GOOD, NICE.
LET ME ASK YOU, WHAT ARE SOME
OF THE OTHER POPULAR DISHES YOU
SERVE AT GALAS AND BIG EVENTS?
EACH ONE IS.
IT IS.
EVE DONE THE SEASON, WE JUST DID
A WATERMELON SALAD AND ARUGULA
WITH TOASTED PUMPKIN SEEDS.
THIS WEEKEND WE'RE DOING TO
MATCH THE COLORS, WE'RE DOING A
YELLOW PEPPER AND GREEN, AND
EACH MEAL, THIS MEAL COMING UP,
CHICKEN AND A RED SNAPPER COMBO,
THE ONE WE DID OVER THE WEEKEND
HAD SALMONITH A GINGER LIME
SAUCE AND FILET COMBO.
WE HAVE A SET CATERING MENU, BUT
TRY TO MATCH TO THE NEEDS OF THE
GUEST.
WE'RE SO GOOD AT CATERING,
EVE EVENT.
THAT'S THE ABILITY WE HAVE
FOR HAVING IN-HOUSE CATERING OR
HAVING A CHEF AND CREW IN-HOUSE
IS THEY CAN COME RIGHT TO US.
YOU WORK WITH THEM.
BOOM, YOU COME RIGHT UP OR
THEY'LL CALL ME, CAN WE DO THIS
OR DO THAT.
WE'RE SUCCESSFUL, BECAUSE WE
CATER TO THE CLIENT AND THEY
COME AND REPEAT BUINESS COMES
BACK BECAUSE THEY KNOW WE'RE
GOING TO CREATE SOMETHING
DIFFERENT FOR THEM EVERY YEAR.
WE HAVE FRENCH THEMES, WE'VE
DONE MIDDLE EASTERN.
ABOUT EVERYTHING.
VERY GOOD, WHAT'S THE NEXT STEM
WITH THE RISOTTO?
I HAVE TO LET IT COOK OUT.
WHEN IT FINISHES, I HAVE LOBSTER
GOING RIGHT HERE.
TAKE THAT RIGHT OUT OF THE.
I DID.
I DID.
SO, YOU KNOW.
[ LAUGHTE]
SHELLS.
I STEAM THE LOBSTERS, A ONE AND
A HALF POUND LOBSTER, FOR 12
MINUTES ICE IT DOWN, AND THEN I
SPLIT THE SHELL OBJE TAKE THE
TAIL OUT, THE CLAWS OUT, THE
KNUCKLE MEAT OUT, THE MEAT BELOW
THE CLAW.
I KEEP IT UNTIL I'M READY TO GO,
I WARM IT IN BUTTER, WHITE WINE,
SALT AND PEPPER.
THAT'S THE FINISHING TOUCHES.
THAT'S THE PROTEIN.
IT CAN BE AN APPETIZER FOR A
DINNER FUNCTION OR INDIVIDUAL
TO DO.
WE CATER FOR EACH EVENT.
COMING UP, WE HAVE A
MANGO-PASSION FRUIT DESSERT.
LAST WEEK WE DID A NICE LEMON
MOUSSE THAT WAS REALLY, REALLY
NICE.
YOU GET GROUPS THAT HAVE TO HAVE
CHOCOLATE, WE HAVE GREAT
CHOCOLATE DESSERTS.
WE RUN THE GAMUT ON THAT.
I GET EXCITED WHEN I GET
INVITED THERE, BECAUSE I KNOW
THE FOOD IS GOING TO BE
FABULOUS.
IT'S NICELY DECORATED.
THANK YOU.
WE ARE GOING TO TASTE THIS AT
THE END OF THE SHOW.
I KNOW EVERYONE'S BEEN SMELLING
IT.
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