Don’t Let Events Weigh You Down (or Up)

What a weekend! Our AARON'S CATERING team spent Saturday and Sunday at the NBC 6/Telemundo 51Heath & Fitness Expo. We stayed busy cheering on our very own Brian Aaron and Telemundo 51’s Mariana Rodriguez. After Brian and Mariana's defeat over Chef Adrienne and Roxy Vargas from NBC 6, we scoured the aisles of the expo participating in health and fitness screenings and sampling tons of heathy food and drink products.

A Pop Rocks-topped dessert was one of Aaron and Rodriguez's stand-out courses.

More Than 100 Fans--Donning Custom Pink Shirts--Came Out to Show Their Support for the Team

It got us thinking...what are the Do’s and Don’ts of eating at events? Is living in body-conscious, yet event packed-Miami an oxymoron? If so, how can you stay healthy all the while being the social butterfly? We asked a handful of young professionals who “event-for-a-living” and this is the advice they dished up...

“I always eat before I go out. If I have a snack before an event, I won’t be so ravenous and regret it later. I enjoy everything that I want, however I am prepared to run, run, run for my guiltiest pleasure.”

--Channing Muller, BizBash Media

“At a catered event I will try one bite of just about everything, but I won’t over indulge. If it’s green, has veggies, or fruits--it’s good to go. I do steer clear of any sugary-sounding drinks.”

--Lindsay Higerd, Dolce Entertainment Group.

"I plan my day around having a sweet at night and try to save up calories by eating healthy the rest of the day/week. I don't over eat on the more fattening hors d'oeuvres (since most vegetarian friendly passed foods are cheesy or fried).”

--Heidi Kellner, MIAMI magazine.

The notion that all event food is unhealthy is common misunderstanding. At AARON’S CATERING we offer a plethora of healthy menu options, including passed hors d’oeuvres, buffet stations, plated dinners, mixology, and Kosher options.

Try this health conscious paring...

The Antioxidant made with VeeV Acai Spirit

Ingredients
2 ounces VeeV Açaí Spirit
¾ ounce pomegranate liqueur
¾ ounce fresh lemon juice
½ ounce simple syrup
Dash of Angostura bitters (optional)
Lemon peel, for garnish

Directions
Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the lemon peel.

Edamame and Pear Crostinis

Ingredients
16 ounce bag of frozen shelled edamame
4 tablespoons extra virgin olive oil
1 cup chopped mint
1/2 cup grated pecorino Romano cheese
1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 baguette

1 Bartlett pear, diced

Directions
Preheat oven to 350° F.
Boil the edamame in salted water for 10 minutes. Remove beans with a slotted spoon and place in ice water for a couple minutes to cool; then drain.
Set aside 1/4 cup of the whole edamame and place the remaining edamame a food processor; process until coarsely chopped.

In a separate bowl, combine the mashed edamame with the whole edamame, three tablespoons olive oil, chopped mint, Romano cheese, salt, and pepper.

Thinly slice the baguette, brush each piece lightly using one tablespoon olive oil. Bake
for eight minutes. Remove from the oven, top each crostini with one tablespoon of the edamame mixture, garnish with chopped pears.

Cheers!!

The AARON’S CATERING International & Gourmet Team