Greetings from Bill Hansen!
A Word From Bill Hansen…
When I launched my catering career in 1980, there were only a handful of event spaces such as Vizcaya and the Deering Estate. Fast forward to 2010, in a recent issue of BizBash, our South Florida event industry quarterly, there are six pages of listings for scores of independent event spaces, mansion/historic homes, museums/cultural spaces and outdoor venues.
We enjoy hearing from bridal couples—and have a 99% “rave” quotient. Here’s a recent note from a May wedding at Villa Woodbine, BHC’s exclusive Mansion:
“Thank you for making our wedding a truly unforgettable event! We can’t believe how amazing everything was and have never seen a more beautiful setting. Our guests are still talking about the delicious food (especially the lamb kebabs), the amazing service and absolutely beautiful setting. It was perfect! It was everything you promised it would be and so much more.”
Seven Floors Up with No Walls or Safety Nets
Earlier this month we catered an event for a Cleveland event planner, who obviously was not too happy with the Miami Heat, but was very pleased with our services. Who would have thought that we could do something seven stories in the open air on the corner of Lincoln and Alton? It can be done….and what a view.
Speaking of views…if you would like something 50 stories in the air (indoor and outdoor space) with a 360 degree view of the bay, city and beach….give us a shout…we can help. We have just the space for you and it’s very affordable. More to follow next month!
We are the preferred caterer at the sleek, chic, Moore Building in Miami’s popular Design District, with an adjacent Bamboo Garden. Located on the corner of NE 2nd Ave. and NE 40th Street, this facility is a perfect spot for both weddings and corporate events.For more information contact Kimberly Rodriguez at (786) 871-4821 orKimberly@dacra.com
Crispy Stuffed Squash Blossoms with Ricotta Cheese and Yellow Tomatoes
8 each squash blossoms
1 1/4 cups whole milk ricotta
2 egg yolks
2 tablespoons grated Parmesan cheese
1 teaspoon chopped Italian parsley
1 teaspoon kosher salt
1 1/4 cups tempura flour (you may substitute all purpose flour or whole wheat instead)
1 cup ice cold soda water
1 tablespoon salt
1 quart vegetable oil for frying
2 tablespoons extra virgin olive oil
3 cloves garlic
4 ripe yellow tomatoes chopped coarse
Salt to taste
1 tablespoon chopped fresh basil
Until Next Time…