Greetings from Bill Hansen
What Is So Special About Bill Hansen Catering?
Recently we came up with a list of 26 competitive advantages. Things that we do or have done that separate our firm from other catering firms in South Florida. Catering for three U. S. Presidents and Pope John Paul II is one of them, and we are very proud of that work. And of course you know us for our ability to help you find that very special, unique, exotic and exciting place for your party, wedding or special event.
But what we are most thankful for is that the main members of our culinary team, under the direction of Celebrity Chef Tim Andriola, have been with us since the mid-1980’s. Yes, that’s right! Leydi Lopez started with us in 1986, Thelma Correa and Sarbia Balladares joined us in 1988 and Maria Lugo came on board in 1995. Other team members have also been with us since the late 1990’s and early 2000’s. They are all family to us.
Our culinary team hails from Nicaragua, and three years ago, my wife Terry and I visited Nicaragua with them and some of their family members, seeing where they grew up,lived, worshipped, attended school…and we met many of their family members and friends still living in and around Managua and nearby Corinto.
So what this means to you, is that we can provide you and your guests with consistently high quality food — whether we worked with you in 1989, 1999, 2009 or now…and of course, under Tim’s watchful eye we are able to change with the times…insuring that we are on the cutting edge of culinary creations.
Recipe from Consulting Executive Chef Tim Andriola
Stone crab season will be over soon, so why not enjoy this pasta dish before fresh crabs are a thing of the past. If you’ve never made your own pasta from scratch before, this is a simple recipe to try out.
Stone Crab Agnolotti with Brown Butter and Whole Grain Mustard
For the pasta:
½ cup durum flour
½ cup semolina flour
3 whole eggs
For the stone crab mix:
1 lb stone crab meat, picked clear of all shells
½ cup mayonnaise
¼ cup whole grain mustard
1 ea. lemon juiced
2 t chopped parsley
For the sauce:
½ whole butter
Pinch of salt
¼ cup grated Parmesan cheese
½ cup sage leafs fried
Place both flours in large bowl. Make a well in the center and crack the eggs into it. Beat the eggs and gradually pull the flour from the sides into the eggs until all is incorporated and a ball is formed.
Adjust consistency with water or flour until the ball is firm but not sticky to the touch. (This may also be done in a kitchen aid mixer with a dough hook.) Let rest wrapped in plastic wrap in the refrigerator. Next, mix the stone crab meat with mayonnaise, whole grain mustard, lemon juice and parsley. Season with salt to taste. Keep chilled until the pasta sheets are ready.
Roll out pasta dough to thinnest setting on pasta machine. Brush entire sheet of pasta lightly with water. Cut sheet into two inch by two squares. Place a small spoonful of stone crab mixture into center of the little squares and form a triangle by attaching the two short corners to meet and sealing the filling inside by pinching all the way around. Once all are formed, boil in salted water, strain and divide equally on four plates. In a sauté pan melt butter over medium high heat. Brown the butter and add a pinch of salt drizzle over agnolotti. Grate Parmesan cheese over the four plates and garnish with the crispy sages leafs.
For the crispy sage leafs: Heat olive oil, shortening or vegetable oil up to 350 degrees and quickly submerge the leafs in the oil moving around with a slotted metal spoon. In 10 to 15 seconds remove from oil and place on paper towel and season slightly with salt.
Three Venue Options for Your Next Event
The Woman’s Club of Coconut Grove The Shane Center Villa Woodbine
For more information regarding these or any of our other exclusive venues, please call 305.858.6660 or email us! Bill@LeadingCaterers.com
Words to the Wise from Winston the Villa Woodbine Resident Peacock
After many months, Winston, the Villa Woodbine Peacock has finally spoken and has expressed his displeasure about his living conditions at Villa Woodbine. Please read his comments:
Greetings, my name is Winston and I live at 2167 South Bayshore Drive in Coconut Grove at Villa Woodbine across from Kennedy Park….if you wish to contact me, you can write me at the above address ……the zip code is 33133….I do not have an e-mail address, but I’m sure you know I love to Tweet. And I do accept fan mail when I show off like this….how about those fan feathers?
Anyway, I’ve been trying to hold back on this for many months, but it’s time to reveal the truth. I’m sure you all want to know to know how I came up with my name Winston….it actually came from my landlord’s client, Kristal Caron who was married at Villa Woodbine 14 months ago on New Year’s Day. She loved the food, the service and the ambiance…and she loved fine jewelry from Harry Winston…hence the name…..but she loved me most of all (I even was in her wedding as the ring bearer-just kidding). So she named me and thanks to her I’m now a protected species, forever a part of these magnificent catering grounds.
And those cars and delivery vehicles that scoot up and down Bill’s driveway intimidate me, but I can do my own intimidating by sauntering slowly, tempting them to run me over; but of course when 3,000 pounds of road kill makers get too close, I can then scurry away, occasionally losing only a feather or two.
I’m really hoping to find companionship in a peahen soon. Bill is a great matchmaker, but he’s yet to bring me the bird of my dreams……Pray for Me!!!!
P. S. Don’t forget to write — it gets lonely here sometimes.
Note: It appears that Winston’s letter for lovers has paid off. Two new peahens have been strutting their stuff around Villa Woodbine. Follow us on Facebook and Twitter to keep up-to-date on Winston’s activities. You can also visit www.billhansencatering.com and check out Bill’s Blog.