Another International Cuisine Recipe from Italy is “Fettuccine alla Grossetana”.

Ingredients:

• Salt
• Freshly ground black pepper
• 1 medium sized-onion
• 30 grams parsley
• 300 grams ceps
• 70 grams butter
• 400 grams ripe tomatoes
• 100 grams grated parmesan cheese
• 400 grams fettucine

Cooking Procedure:

1. Peel and slice the onion thinly.
2. Trim the ceps, rinse, dry and cut into thick slices.
3. Wash, dry and chop the parsley finely.
4. Plunge the tomatoes in boiling water, remove the skin and chop.
5. Heat 40 grams of butter in a pan and fry the onion.
6. Add and fry the ceps and parsley for 5 minutes.
7. Stir in the tomatoes, season with salt and pepper. Cover and cook over a low heat for 20- 30 minutes.
8. Boil water with salt in a large pan and cook the fettucine, then drain if the pasta becomes “al dente”.
9. Pour the sauce over the pasta, sprinkle with grated parmesan cheese and serve.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

It is one of International Cuisine Recipe called “FunghiTrifolati” from Italy..

Ingredients:

• Freshly ground white pepper
• Salt
• 5 tbsp olive oil
• 30 grams parsley
• 3 garlic coves
• Mushrooms
• 800 grams ceps, or oyster

Cooking Procedure:

1. Wash the mushrooms under cold running water and dry.
2. Cut each mushrooms into strips.
3. Peel and chop the garlic and chop the parsley finely.
4. Heat the oil in a pan and fry the garlic, don’t let it brown.
5. Add and cook the mushroom, fry until all the liquid’s gone.
6. Stir the parsley and cook briefly.
7. Season with salt and pepper.
8. When cooled, sprinkle with the remaining chopped parsley.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

BIRTHDAYS
Are you planning a birthday party for your son or daughter? Why not let Marissa’s Catering provide food and cake that kids and adults will all love. That way, you can focus on the people you care about and have your hands free to take plenty of great photos!

A birthday is, after all, a joyous event where parents, family and friends celebrate that miraculous day a child was born. Enjoy the fun, games, laughter and togetherness, and let us take care of the food for you.

WEDDINGS
A wedding is a magical time for the bride and groom. Your two families and your dear friends will come together to help you celebrate your lifelong commitment to each other. You owe it to everyone, most of all to yourselves, to stay focused on what really matters – enjoying the celebration of a lifetime.

We at Marissa’s Catering would be delighted to take the stress of food planning off your hands. You have so much to attend to already; why not let us worry about the food! When the big day arrives, you can enjoy your reception and see the faces of your happy, well-fed guests filled with laughter and smiles as they savor our food and drinks.

We at Marissa’s Catering look forward to helping you make your day special and memorable.

All menus can be customize to fit your specifications, so if you do not see what you like, feel free to contact us for a customized menu at no extra cost.

Mission   :   To satisfy our clients with our great taste of food, good service from our waiters/waitresses with a very affordable yet delicious food.

Products  :
Chairs and Tables
Tents
Balloons for all occassions
Party Food Carts
Bubble machine
Clown/Magician
Flowers Arrangement
Face Painting
Food for any occassions
Photo and Video Coverage
Cakes for all occassions
Sound System
Videoke etc.

Email         :   fernandezrhea_22@yahoo.com
Phone        :   044-6717367 or 09219749698
Founded    :   since 1998
Location    :   405 Australia St. Bingabag, Angat Bulacan, 3012 Angat, Philippines

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Ingredients:

• 2 eggs, separated
• 1 ½ cups sugar, divided
• 1 ¼ cups all-purpose flour
• ½ cup Hershey’s cocoa
• ¾ teaspoon salt
• ½ cup vegetable oil
• 1 cup buttermilk or sour milk

Ice Cream layers:

• ¾ cup sweetened whipped cream or non-dairy whipped topping
• ½ cup fresh fruit, sliced
• Chocolate rosettes (optional)
• ** ½ gallon of your favourite flavour ice cream, slightly softened

Cooking Procedure:

1. Heat oven to 350 ˚F. Grease and flour three 9-inch round baking pans. In small mixer bowl, beat egg whites until foamy; gradually add ½ cup sugar, beating until stiff set aside.

2. In large mixer bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1 2/3 cups batter into each prepared pan.

3. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks.

4. Cool completely. Wrap each layer separately in foil; freeze several days in advance of serving.

5. Prepare Ice Cream Layers. Remove cake and Ice Cream Layers from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer.

6. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on Chocolate Rosettes, if desired. 10 to 12 servings.

7. ICE CREAM LAYERS: Line two 9-inch round layer pans with foil; working quickly, evenly spread ice cream into prepared pans. Cover tightly; freeze until firm.

*To sour milk: use 1 tablespoon white vinegar plus milk to equal 1 cup.*

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Ingredients:

• 1 can Campbell’s condensed Cream of mushroom soup

• 1 lb or 450g lump crab meat, flaked

• ½ cup chopped celery

• ¼ cup sliced green onions

• 1/8 tsp grated lemon peel

• 1 tbsp lemon juice

• 1 loaf French bread (16”) long

• ½ cup grated parmesan cheese

• Paprika

Cooking Procedure: 

1. In medium bowl, stir together soup, crab meat, celery, onions, lemon peel and lemon juice.

2. Slice the bread diagonally into 26 slices. Arrange on 2 cookie sheets. Broil 4 inches from heat 2 minutes, turning once, until toasted.

3. Spread 2 tablespoon crab mixture on each bread slice. Sprinkle with parmesan and paprika.

4. Broil 5 minutes or until lightly browned.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Ingredients:

• 30 g butter

• 2 tournedos steaks, wrapped in bacon rashers

• 2 tbsp. vegetable oil

• 2 tbsp. brandy

• Salt

• Sugar

• 2 thick slices white bread

• 10 cl double cream

• 1 heaped tsp. Dijon mustard

• Freshly ground black pepper

• Parsley sprig for garnish

Cooking Procedure:

1. Heat the oil and butter in a frying pan and fry the tournedos steaks for 2 minutes on each side.

2. Pour off the fat in the pan.  Warm the brandy in a ladle over the pan and pour it over the steaks and ignite it.

3. Season the steaks with salt and pepper to taste.  Remove them from the pan and wrap first in foil, then in a towel and leave to stand for 5 minutes.

4. Meanwhile, stir the Dijon mustard and cream into the pan juices and cook over high heat until reduced to 2 tbsp.

5. Trim the bread slices to the same size as the steaks and toast on both sides.

6. Unwrap the steaks and stir the meat juices that have collected in the foil into the sauce. Season with salt, pepper and sugar.

7. Arrange the toast on warmed plates; place a steak on top of each round of toast.  Pour over the sauce and garnish with parsley.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Ingredients:

• 75 g butter

• 750 g waxy potatoes

• 1.5 litres mineral water

• 3 sticks celery

• 3 medium-sized leeks

• 3 mall white turnips

• Salt

• Fresh chervil leaves (garnish)

• Cheese

• 200 g sliced beaufort or Gruyere

• ½ large baguette

• 125 g crème fraiche

• ¼ litre milk

• Freshly ground pepper

Cooking Procedures:

1.       Remove the leaves from the celery and the green parts from the leeks.  Wash both vegetables, and then cut into 5mm slices. 

2.       Peel the turnips and dice.

3.       Heat the butter in a large pan then sauté the vegetables.

4.       Peel, wash and slice the potatoes thinly then add to the rest of the vegetables with the mineral water,

5.       Season with salt and pepper.

6.       Bring to boil, cover and simmer over a low heat for 10 minutes, stirringly constantly.

7.       Add the milk, cover the pan again and simmer until the potatoes are tender.  Season with salt to taste.

8.       Preheat the grill or heat the oven to 250˚C.

9.       Slice the baguette and lay the sliced cheese on top.

10.   Cook under the grill or at the top of the oven until cheese melts.

11.   Wash the chervil and pat dry.

12.   Pour the soup into a warmed tureen or individual soup bowls.

13.   Arrange the toasted cheese slices on top.

14.   Garnish with chervil leaves.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Bar definition

A bar is a business establishment that allow guests to relax while sipping on a cocktail after a hectic day.  They serve alcoholic drinks like beer, wine, liquor, and cocktails. Some bars have entertainment on a stage.  This opportunity to socialize for business or pleasure is advantageous for both guests and the hotel.

Bars are run by the bar manager. 

Bar Manager supervises the ordering process and storage of wines, prepare wines lists, overseeing the staff, maintaining cost control, assisting guest with their wine selection, they also have knowledge on beers and liquors and their service.

Large Hotels have different kind of bars:

1.       Lobby Bar – this convenient meeting place was popularized when Conrad Hilton wanted to generate revenue out of his vast hotel lobby.

2.       Restaurant Bar – this bar is away from the hub hub of the lobby and offers a holding area for the hotel signiture restaurant.

3.       Service Bar – in some of the very large hotels, restaurants and room services have a separate back stage bar.  Otherwise, both the restaurant and room service are serviced by one of the regular beverage outlets, such as the restaurant bar.

4.       Catering and Banquet Bar – this bar is used specifically to service all the catering and banquet needs of the hotel.

5.       Pool Bars – are popular at resort hotels where guests can enjoy a variety of exotic cocktails pool-side.

6.       Mini Bars – are small, refrigerated bars in guest rooms.  They offer the convenience of having beverages available at all times.

7.       Night Clubs – some hotels offer guests evening entertainment and dancing, whether formal or informal, these food and beverages outlet offer a full beverage service.

8.       Sports Bar – these have become popular in hotels.  Almost everyone identifies with a sporting theme which makes for a relaxed atmosphere that complements contemporary life styles.  Many sports bars have a variety of games such as pool, football, basketball, etc. which together with satellite-televised sporting elements.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

What is Front Office?

Front Office is the department which interact with clients, including sales, service and marketing.  It is the nerve center of a hotel, the front office welcomes guests to the accommodation section, carry their luggage, help them register, give them their room keys and mail, answer questions about the activities in the hotel and surrounding area, and finally check them out.

Two Areas of Front Office:

1.       Front Desk – being one of the first points of contact with a hotel guest.

They manages the In and Out flow of guests on a daily basis.

It is the logical point of contact for dissemination of information for guests and other hotel employees.

2.       Uniform Services – encompass the areas within the front office other than the front desk. 

a.       Bell staff – they assist guests to and from their rooms.

b.      Garage / Valet Parking – manage guest automobile

c.       Concierge – tends to special guest needs or requests.

d.      Private Branch Exchange (PBX) –  manages communications into and out of the hotel.

e.      Front office Manager – manage day to day operation of the front desk and communication with the housekeeping typically assigned direct supervision of a shift.

f.        Door Person – greets arriving guests and help them from their vehicles.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

 Catering is a kind of service where the foods are prepared at served to a group of people gathered for a specific occasion or purpose.

Hotels and Restaurants also engage in catering business, they have both special kitchens and dining facilities for catering.

The two types of Catering:

1.       On-premise – the food where prepared and serve in their own halls.

2.       Off-premise – the food where prepared in their own kitchens but served only on premises provided by the client.

Airline Catering – the food where prepared and packed for service by an airplane crew during a flight.  The foods are packed suitably in serving containers and transported to planes in their storage units that the foods will keep warm or cold.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.