Keeping it Classy with Sangria

Ahhhh Summer....Poll question: can you consider yourself the "outdoors-y type" if you like to drink on patios, terraces, beaches and balconies? We think so.

No matter where your drinking this summer (that college dive bar counts too) try these refreshing options. Want to get really fancy in the backyard? Ditch the red Solo cup for a stemless martini or wine goblet and impress the neighbors (even if you have a farmer's tan).

2 SANGRIAS
its just a coincidence there is one for everyday of the weekend

 Zen Sangria
One 750-milliliter bottle dry white wine, such as Sauvignon Blanc 1/2 cups pomegranate juice, chilled 
2 1/2 cups pear nectar, chilled
2 1/2 cups apricot nectar, chilled 
1 cup green-tea vodka 
Ice  
1 Anjou or Bartlett pear, thinly sliced, for garnish

1. In a pitcher, combine the wine with the pomegranate juice, pear and apricot nectars and vodka; refrigerate until chilled, 20 minutes. Pour into glasses over ice, garnish with the pear slices and serve



Thai-Basil Sangria  
1/4 cup sugar 
1/4 cup water

8 Thai basil sprigs  

Zest of 1 lemon, peeled in 3-inch strips   

2 bottles chilled Pinot Grigio  

3/4 cup brandy

1/2 cup fresh orange juice, strained

Ice 

Chilled club soda

12 thin orange slices, for garnish

1. In a small saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat. Add the basil sprigs and lemon zests. Let the syrup stand, stirring often, until cooled to room temperature, about 20 minutes. Discard the basil sprigs and zest strips.
2. In a large pitcher, combine the basil syrup with the wine, brandy and orange juice. Pour the sangria into ice-filled glasses, top with club soda and garnish each drink with an orange slice. 

Photo credit and recipes courtesy of foodandwine.com

Brunch Launches with Bacon, Benedict & Bubbles

On Sunday we launched our Pop-Up Brunch concept at Egg & Dart and boy was it a success!

More than 175 friends, family, and clients came out to the Design District eatery to experience our attempt at running a breakfast joint! Our first reservation was at 11AM and by 11:30 we were in full-fledged production mode and the 18-seat bar was stacked with champagne sipping ladies.

"This is so different than catering," says line cook Brandon Tripp who also is a full-timer at Aaron's during season. "Once we started, we didn't stop."

The front of house was ran by Egg & Dart's owner Costa Grillas and was supported by our in house operations manager, Brittany.

"The servers were great," says diner and Director of Sales Jenny Lynn. "They were knowledgeable about the menu and happy to answer questions!"

Rock Shrimp & Polenta

Classic Tator Tots with Spicy Mayo

Mini Short Rib Benedict

Each table was welcomed with complementary cranberry scones, cornbread and candied bacon. Each of which was homemade from scratch (a boastful fete for Executive Chef, Andres Barrientos) and opted to participate in the $15 bottomless mimosas!

As the tapas began rolling out, favorites became immediately evident. The Mini Eggs Benedict and Chicharron were flying out of the kitchen and we ran-out (hey, don't blame us, its a pop-up) of Vaca Frita and Arepa de Huevo.

As of today we are close to capacity for Sunday July 1st. Hurry and get a seat now by emailing popup@aaronscatering.com.

We must have done something right as you can read here and here.

AARON'S CATERING & The Bath Club; The Perfect Marriage.

This week our team was invited to join one of our favorite venues, The Bath Club, at the wedding event of the season; The Wedding Salon.

Held across the country for high-end brides, South Florida's installment was hosted at The Epic Hotel and Residences downtown. The 4-hour event featured vendors ranging from hotels, venues and photographers to cake designers and florists.

Naturally, the heavy hitters were in attendance like Panache: A Classic Party Rental Company, Cafe ala Carte, Uplyte, and delicious Ana Paz Cakes. We also scouted out some new vendors from the heath and beauty realm like Bio Oil and Fly Wheel Spinning Studio.

In the center of the upscale trade show like space were 13 cocktail tables, each staged featuring different tablescapes from different vendors. Guests (and us) were able to graze around ohhh-ing and ahhh-ing.

Our vignette, which was shared with the historic Bath Club, featured Molecular Tuna Tartare garnished with Wasabi Air and Deconstructed Sangria Shots. Brides to be, though skeptical at first, swooned over the avante garde offerings!

Guests Were Able to Taste AARONS Cuisine & Collect Literature From The Bath Club

The Booth Featured Lighting by Uplyte

Samples Were Served From a Bookcase

The Sangria Shot Boasted Pear, Apple and Orange Capsules

Exciting Things Popping Up

Our team is thrilled to announce that we are launching a Pop-Up Brunch concept every Sunday through the Summer! (and maybe longer depending on its success). Thanks to Brian's dear friend Costa Grillas who owns the Design District's Egg & Dart, we will be launching JUNE 24th.

The 144-seat Greek eatery opened last year to great reviews and with an already impressive interior and staff, its just going to get better!

Monte Cristo with Berry Compote

Diners can expect brunch staples like Short Rib Eggs Benedict with Truffle Hollandaise and Homemade Pancakes with locally-grown fruit toppings. Our Executive Chef Andres Barrientos also adds favorites from his Latin culutre like Chicharron and Duck Vaca Frita. Don't forget who your dealing with here, naturally we have stuck to our roots and thrown in some curve balls like bottomless mimosas topped with infused foams and nitrogen sorbets. After all, its is Aaron's.

The ambiance will be comfortable and approachable. White-washed walls and communal tables will invite families. travelers, and trendsetters alike. Who can resist the family style candied bacon that will replace the cliche bread basket on every table.

You can make your reservations by emailing us at popup@aaronscatering.com today. Remember, seating is limited and what is here today, may be gone tomorrow.

2 Great Teams Under 1 Roof

There is nothing stronger than the force of a team! To celebrate one of Aaron's Catering most successful and groundbreaking season, we headed out to Marlin's Park to celebrate.

Taking over a suite on the Lexus Suite level, our team (dressed head to toe in Marlin's gear) enjoyed some well deserved R&R. From Sales to Operations, Warehouse and Culinary; everyone's spirits were high (regardless of their love for baseball).

The accommodations were amazing!!! Our chefs were so impressed with the brand new digs and chaffers (yes, chaffers) they're still talking about it!

Over cheers from surrounding suites and commentary from the Heat Game that was playing on every non-Marlin screen, team members swopped event highs and lows. Each horror story met with one of grandeur that left smiles on everyone's face.

Fearless leader, Brian Aaron addressed the team with an unforgettable toast and veteran staffers noshed on chicken wings and light snacks (shout out to Levy's who did an incredible job).

With the Marlin's defeating the Rockies, the Aaron's team headed downstairs to the Clevelander for post game drinks.

"This place is awesome, remarks warehouse manager Ury Martinez of the South Beach transplant. "Let's keep this party going!"

...and that we did. It was a night to remember and a night to reflect. In the words of Brian Aaron, "Until next year..."

THE ULTIMATE COOK BOOK

We are loving this interactive cookbook from design agency, Korefe. Made from 100% pasta the book can be opened, filled with ingredients and finally cooked and eaten. Think Lasagne meets Barns & Noble. 

Though it is not currently available for purchase, it sparked our creativity button! Why not introduce this as a family activity or perhaps gift for fathers day?

Good luck and send us any success stories or disasters as you experiment! 

In a Barbie World...

Earlier this month our friends at Deco Productions called upon us to cater one of our most exciting events this season, a 650-person sit down dinner for Mattel. Heavy in production and full of surprises, the event featured celebrity appearances, Barbie and Ken nuptials, choreographed fashion show and dance number, and bubbles (yes, bubbles!).

After a dozen site visits over the past year, the production team decided on the sprawling Ice Palace Film Studios and the adjacent nightclub space formally known as Karu and Y. The event footprint was split into three areas, the first of which was focused around the Hot Wheels brand. Accommodating  cocktail hour, the space featured five Hot Wheel concept vehicles, BMX ramps, and a complete sound stage that later hosted Danica Patrick and Mario Andretti whom served as the cocktail hour emcees. 

For dinner, the 650 executives moved into an adjacent space which featured a 50-foot runway flanked by an assortment of dinner tables. During the two plated courses guests were treated to a Barbie merchandise fashion show and choreographed dance by local girls ages ranging from 4 to 9 years old.

Each place setting featured a take-away Hot Wheel car

Designers made sure each seat had a clear view of the Barbie stage

As dinner ceased, the guests were invited into the adjacent nightclub space in which coffee and fried-to-order mini donuts were served.

Supervisor, Brittany Peitsmeyer, addressed the staff of 75 before service

Our iconic flying spoons added to the dessert selections

Servers took guidance from Chef Brian Aaron