So, Easter came and went. I know I was remiss in providing tips or suggestions for the holiday. Oops! Well, I’m back on track.

Mother’s Day is fast approaching. I like to keep things simple. My mom, for example, likes anything I make. Of course she does! We will do anything, from BBQ to dining out. It is her day and I pretty much do what she wants. If I do prepare dinner at home, it usually consists of something she has never had before. One year, we did grilled vegetables of a seasonal variety with olive oil and fresh herb marinade. She was thrilled. The other end of the spectrum, we can have hamburgers on the grill. Maybe adding some grilled portabella mushrooms. You can’t go wrong as long as you ask.

There is also the restaurant option, one of my favs! We will usually go to a restaurant we have never tried before. It’s kind of like going on vacation. We usually spend a little more money, but hey, she’s worth it!

So remember, if making dinner for your mother or anyone, remember, presentation is half of the battle. You can make simple food with an elegant twist. Maybe try something new, I challenged myself to make a crème brûlée one year. It is second nature now. It is like having restaurant quality food, in your own home! It is not that hard to make either!

Wacky weather abounds. It’s hard to make seasonal dishes when you don’t know what the weather is going to be like from day-to-day. So, I say make what you want for dinners, special occasions, etc.

I really like a bowl of chili on a cold day, but it is also good on a seasonally mild day as well. Not to mention, it can last for a couple of months in the freezer. I really like to take the time to prepare meals ahead of time to stock the freezer. It will take up some time, but after you’re done, you have time to do what you want. Cooking or baking should not become too much of a chore. Always remember to keep it fun and don’t stress over what you are doing. So, making meals ahead of time can give you a break from cooking everyday and keep you excited about trying new things!

Well, here we are again. The holidays are slowly creeping up on us. I think that it’s safe to say that there is some apprehension in all of us about throwing the “Big Party.” There are a couple of things that can be done that will save you both time and money. Hopefully, it will save your sanity, too!

First, have friends, family and neighbors chip in; in this economy people shouldn’t mind lending a hand! Have each person, couple or family bring a dish. There will be some coordinating with who is bringing what. This not only will be cost effective, but also means that you have to spend less time in the kitchen and more time with your guests.

If that’s not your thing, always plan the menu ahead of time and stick to your lists and look for items on sale. One word: coupons. I know not everyone is on a strict budget, but sometimes saving a few bucks here and there can mean giving somewhere else. Planning ahead also keeps you from being frazzled and trying to do everything at the last minute.

Lastly, make recipes that have some of the same ingredients such as butter, sugar and wine. This is another way to cut costs.

So, plan that party and remember not to sweat the little things. And don’t forget that there are people in our community that need help with items that are sometimes taken for granted. Volunteer, donate and help out! If we don’t do it, who will? The Freestore Foodbank is always looking for volunteers around the holidays, I can think of no greater gift than giving back!

It’s grilling time! Every cookout you go to there will be your usual fare: hamburgers and hot dogs. Why not step up the variety and keep down the costs? Some fun alternatives would be veggies. You can prepare Shish Kabobs, with onions, peppers (red, yellow, green) and mushrooms. Also, adding beef or chicken makes a tasty meal.

Using portabella mushrooms is great with a little olive oil, salt and pepper, add topping and a good whole wheat bun, and you’ve got a delicious hamburger alternative. Then you have your turkey burgers. Use an 85/15 mix for the best moisture. Ground chicken is also a great tasting burger. Add a little BBQ sauce and it’s like eating a BBQ chicken sandwich.

The good thing about these items is that you can keep them on the low-fat end, depending on the ingredients and toppings.

Summer is a good time to try new things on the grill, gas or charcoal, because everybody knows, everything taste better when it’s grilled!

The economic crisis has hit and hit hard. With food costs going up and the cost of gas, it becomes a struggle. These are the times that chefs are watching every penny, including the cost of running equipment all day, along with labor costs. Even though belts are tightening, it is no reason to cut back on quality. There are always ways to make quality food with what you have.

Keep in mind, herbs always add flavor and dried herbs can last for quite some time. Even if you live in an apartment you can use a sunny window sill to grow herbs. The most popular varieties would be basil, oregano and chives. These can be used in all sorts of dishes, not only will the taste be better; it also adds a boost to ordinary dishes. If you do have room to plant, a good idea would be mint. Mint and spearmint are great to use in summer dishes and drinks, (alcoholic or non-alcoholic). Herbs are great accompaniments to everything. Make marinades with olive oil and herbs, add meat or veggies and let it sit for an hour or overnight. It will give it a boost.

So next time you are thinking about what to make for dinner or your next cookout, spice it up!

When one is working as a chef in this economy, you must always come up with ways to make your dollar stretch. The same goes for the consumer. One economical way we deal with that is our box lunches. When clients order them, they are often surprised at how much comes in them.

In addition to a sandwich, they also get a fruit cup, pasta cup, small bottle of water, bag of chips and a cookie. Utensils and condiments are also provided. That is a lot of bang for your buck. We typically provide box lunches three out of the five business days each week. It is a popular pick for companies who have a business lunch. We sometimes pick the assortment or they choose the type of sandwich for each person. Either way, it is a great value and great quality.

Sometimes we get orders for items not on our menu. That is not a problem. For special events like a wedding, we’re prepared for special requests. We have had requests for dinner buffets, three station buffets and appetizers. These have all gone over very well and have had rave reviews.

All these options have proven to be great for the budget-minded and quality-minded. With the plethora of options at hand, there is no limit to what we can do for our clients. Be sure to check out our menus. And don’t forget the breakfast option as well!

Catering is always a game of, “expect the unexpected,” to coin a phrase from reality television. It can catch you off guard if you are not prepared, just as in any job. I may not dot the “i’s or cross t’s,” but, being prepared is vital. There are many times when being on top of things has been an advantage.

Catering is always a game of, “expect the unexpected,” to coin a phrase from reality television. It can catch you off guard if you are not prepared, just as in any job. I may not dot the “i’s or cross t’s,” but, being prepared is vital. There are many times when being on top of things has been an advantage. For instance, by having the client’s food ready when going on a delivery, allows us to help them ready for the event if they need help. It’s always a good feeling to leave some place knowing that the client is happy and prepared. When I take along one of the graduates of Cincinnati Cooks and they participate in helping a client, I am always told how happy they are that they can help someone out. It gives them a sense of accomplishment and maybe even a purpose.

The students that work with us learn new procedures that they can also use in everyday business. I am always amazed at how eager the students are to learn about catering. It makes me aware of what a great job I have; I in turn can learn from them. There is nothing cooler than seeing someone WANT to succeed. Many do. Many go on to do their own catering or work in a great restaurant. These are the truly great moments; to know that we had a part in that is priceless.

If not for the students and graduates of Cincinnati Cooks, the catering end would not be possible. There is always someone willing to help out, like on any team. There is always someone waiting to give you that smile or wave that you need to start your day off on a good note!