Compliments from NUS

Dear Desmond, Eugene and team

I would like to say a BIG THANK YOU to you and the team. All the participants enjoyed the food as well as the very attentive service of your staff. I find them very polite and vigilant during all the four days. Your staff members stationed at the venue were always there to assist the participants with drinks or desserts and did their job with a smile always. The food items were always top-up timely. May I wish you and your team a very Happy Christmas and Joyous 2010.

Regards,

Dr Mary Ng 

Professor, Department of Microbiology and Head, 

Electron Microscopy Unit, YLL SOM 
National University of Singapore

Compliments from IRAS

Thanks Kelly and your very attentive staff. Everything has went well at the event and the food is nice. Overall, everyone has enjoyed themselves to the food esp the pamelo mango shooter dessert.

Hope we have a chance to work together in future.

LOW SUAT HOON

Hi Kelly, the food is great and the helpers are really efficient and helpful, esp William! Hope to work with u again.

ANNE CHUA

Compliments from LTA

Hi Desmond,

On behalf of the organising committee and LTA staff, I would like to thank you and your team for the great service and buffet spread on 30 Nov. You and your team have contributed to the success of our event and we have enjoyed it.

Thanks

Tham Boon Leong
Manager, Public Transport Promotion Division Land Transport Authority

Compliments from Mrs Melly Seet - 25th Wedding Anniversary Event at Church of Immaculate Heart of Mary

Hi Francisca,

I just want to say a big thank you for all that you and your staff have done in making our anniversary celebration a wonderful and uneventful day for us.

I was most pleasantly surprised that you came on the actual day to check how everything was going on. I was impressed! Your staff have been so accommodating, courteous and polite. Service was superb and of course the food was great too!

My guests have all praises and compliments for us. I am extremely pleased with our choice in engaging your company for my function. I will certainly consider your service again.
Thank you very much

Melly Seet

Compliments from Ms Liu Ming - Wedding on 1st November

We would like to express our sincere thank Ms Francisca for her coordination for my wedding buffet. She was helpful and easily reachable. We also wish to send out deepest thanks to the staff who helped us on the actual day, we did not note down their names, but we are grateful to have them on our special day. Without them, the event will not proceed so smoothly. We will really appreciate if Stamford can find out who they are and send our sincere thanks to them. Lastly, thank you Stamford Catering for providing such professional and impressive service and good quality food which satisfy my guests from Indonesia, Malaysia, China, Hong Kong, Italy and Romania.

Compliments from Mr Ho - Wedding on 1st August

Dear Desmond,

BUFFET RECEPTION “PURITY”
Held on Saturday, 1st August 2009 at St Francis Xavier Church
63A Chartwell Drive.

I heard a lot of praises from my guests that the food provided by your company is excellent and of a very high standard. I am not sure about the amount
of people present, but I think is was closed to 200. Though some of the food were completely consumed, but no one complained it was not enough..
Some of my guests even bundled the remaining food home.

All your assistants worked very hard and attend to our needs very effectively. Yourself not only supervised but also involved in providing the service.

I am also happy that your team worked very well with Mr David the care-taker
of the Church.

Therefore, I would like to place on record that I am very happy with the service and food quality provided, especially the care by you. I will not hesitate to call or to recommend to my friends to use your Catering Service again.

Thanking you,

Yours sincerely,

Mr. Ho

Compliments from Ms Carmen – Household Event on 16 August 2009

Hody,

Just wanted to say thanks - the food was great, as was the service provided by yourself and the gentleman that set up and cleared up afterwards!

Carmen

Compliments from Accenture Singapore

Hi Desmond,

My event went on well last Friday and the buffet catered by your company also adds to the success of the event. Most of us found the food very pleasant. Thank you so much and it has been a pleasant experience working with you =)

All the best and till then, take care!

Regards,
Syuk Yee, Liow
Accenture Singapore

Compliments from A*STAR

Hi Kelly,

Thanks very much to both you and your Driver Terence, for making our 3 day event a very successful one.

In addition, I would like to compliment Terence, who has done a very good job for us. He is very efficient, accommodative and helpful.

Best Regards

Tan See Hwee
Executive (Science & Engineering Research Council)
Agency for Science, Technology and Research

Compliments from Beam Global Asia

Hi Terence

First of all, a big thanks to your team. Both Dorla and you did a wonderful job. Our guests were so impressive with the setting and their feedback that the food were excellent.

Kindest Regards

Jane Lee
Personal Assistant to MD
Beam Global Asia Pte Ltd

Healthy Desserts

Who says desserts are unhealthy. Below are 3 heavenly and healthy dessert recipe, they’re so good, you wont believe it’s health food!

Baked Apples with Dried Fruits & Walnuts

6 medium apples
1 cup walnut pieces
1/2 cup raisins or dried cranberries
1/4 cup unsweetened shredded coconut (optional)
2 tablespoons maple syrup
1 teaspoon freshly grated lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup apricot preserves
1 1/2 cups apple cider
1 tablespoon butter
1/2 teaspoon vanilla extract

1. Preheat oven to 375°F. Lightly coat a shallow 8-by-12-inch (or similar) baking dish with cooking spray.

2. Core apples all the way through with an apple corer, making a 1-inch-wide hole. Peel the upper third of each apple. Using a sharp paring knife, score the flesh about 1/4 inch deep around the circumference, more or less where the peeled and unpeeled areas meet. With the paring knife angled down, cut a shallow crater around the top of the hole to help hold the preserves that will go there. Set aside while you make the filling.

3. Place walnuts, raisins (or dried cranberries) and coconut (if using) in a food processor. Chop the mixture fairly well, but not too fine; you want it to remain somewhat textured. Add syrup, lemon zest, cinnamon and nutmeg; pulse several times to combine.

4. Place the apples in the prepared baking dish and gently press 1/4 cup filling into each cavity. Spoon a generous tablespoon of preserves onto the crater of each apple.

5. Combine cider and butter in a small saucepan; heat over low heat until the butter has melted. Remove from the heat and stir in vanilla. Pour the liquid over and around the apples.

6. Cover the apples loosely with tented foil and bake on the center rack for 30 minutes. Remove foil and baste the apples well. Continue to bake, uncovered, for 20 to 35 minutes more (depending on the size of the apples), basting every 10 minutes, until the apples are tender throughout. The best way to test them is with a thin bamboo skewer; the slightest bit of resistance near the center is OK because they'll finish cooking as they cool.

7. Let the apples cool right in the pan, basting periodically. Serve warm, at room temperature or cold, with some of the pan juices spooned over each. Makes 6 servings

Vege Chocolate Brownies

Nonstick cooking spray
3 ounces semisweet or bittersweet chocolate
1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)
1/2 cup spinach puree (Steam for 30 to seconds, then puree in a food processor for 2 minutes)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread
2 teaspoons pure vanilla extract2 large egg whites
3/4 cup oat flour, or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

1. Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray.

2. Melt the chocolate in a double boiler or over a very low flame.

3. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.

4. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.

5. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

Fruit Salsa and Cinnamon Chips

2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture. Serves 10.

Wedding @ SpaBoutique

Everyone in the office is talking about this wedding we catered for recently @ SpaBoutique. Just got the pictures from our photographer and it looked gorgeous. Great Job banquet team!

Treats For Your Kids

June School Holidays are here. Why not pamper your kids with a delicious meal? Below are 2 recipes, specially for you and your family.

Fruity Summer Smoothie
(Serves 2)

12 red seedless grapes
1/2 cup milk
1 (6 ounce) container peach yogurt
2 tablespoons white sugar
2 teaspoons vanilla extract
1 cup ice

1. In a blender, mix the grapes, milk, peach yogurt, sugar, vanilla, and ice.
2. Blend until smooth.

Crab Cakes with Plum Vinaigrette
(Serves 4)

2 cups fine dry white bread crumbs
1 tsp Old Bay Seasoning
1 lb crab meat
4 Tbsp red bell pepper, finely chopped
4 Tbsp yellow bell pepper, finely chopped
1/2 small onion, finely minced
2 Tbsp freshly minced parsley
2 tsp fresh squeezed lemon juice
1-2 dashes Tabasco sauce
1/2 c mayonnaise
1/2 tsp salt
2-4 Tbsp butter to fry crab cakes

Vinaigrette:
1 cup plum sauce
2 Tbsp rice vinegar
1-2 dash Tabasco sauce

1. Combine bread crumbs and 1/2 tsp Old Bay seasoning in wide shallow bowl. Set aside.
2. Flake crab into a large bowl.
3. Add the peppers to the crab with the onion, parsley, lemon juice, Tabasco, mayonnaise, salt, and the remaining 1/2 tsp Old Bay seasoning: Stir to combine.
4. Divide crab mixture into 8 equal portions. Roll each portion into a ball. Roll balls in seasoned bread crumbs, and then flatten into 1/2″ thick disks.
5. Cover with plastic wrap and chill well. Best to refrigerate for several hours or make them the night before.
6. For vinaigrette, stir together the plum sauce, rice vinegar, and Tabasco. Set aside.
7. Line large skillet over medium heat, melt butter until it sizzles. Gently add crab cakes.
8. Sautéed until golden on both sides, 3-4 minutes per side. Serve hot in a bit of plum vinaigrette.

Wedding - Compliments from Karen and Chad

http://thesingaporeseattleconnection.blogspot.com/2009/05/wedding-thank-you-note-part-one.html

Wedding Catering and Food Services Caterer

The reception meal and dinner is a main component of weddings, as it is in any large event. A great meal and finger foods showcases your appreciation to the wedding guests. Food services and caterers must be timely, quality and offer choices for the modern bride and groom, and must accomodate the wedding theme.

Planning a wedding is a big step for many individuals. There are so many different considerations which go into the successful planning of an occasion of this type. One such item which couples need to consider in their wedding planning ventures is who will be catering their wedding. When considering the dinner possibilities, there are a few different factors which the couple should keep in mind in order to secure the best caterer possible for the big day.

• Price Range
  Prior to getting started with the search for wedding caterers, the couple needs to sit down and figure out their budget for food services. This can be done by considering how many guests will be attending the reception and figuring out how much money they can spend per guest. Since many professionals construct their price scales in a per guest format, this is the best way to proceed when fixing a budget for wedding catering.
  Once a budget has been made, the couple must then start the search for a professional within their price range. This can be done by making phone calls to local caterers, visiting their businesses or checking out their websites online if they are available. Any prospective that are above and beyond the desired price range should be passed over and the couple can look at the next prospect to see if they are a suitable match.
  

• Type of Catering Desired
  The engaged couple must then determine what type of catering they desire for their wedding reception. Some individuals wish to have buffet style dinners whereas others like to have a fancier type of reception with servers and exquisite cuisine. It is important to have an idea of style in mind when calling different businesses so that the couple can cross people off the list which do not provide the services that they want for their wedding reception.
  

• Tasting
  Ask about food tasting. Many caterers will allow a tasting in advance of the wedding so that you can choose cuisine that meets your needs. Some charge a fee for this, while others don’t allow it at all. Use discretion, and if possible, ask about bringing others to the tasting.
  

• Wedding catering menu ingredients
  Ask about the ingredients used in preparing your meal. Are the ingredients high quality, does the caterer bake in-house or order out (especially for bakery and dessert items)? All of this will play a role in pricing out the ultimate professional caterer for your wedding.
  Inquire about the cancellation policy
  Always inquire about the cancellation policy. Read the fine lines in any contract as there may be stiff penalties / taxes involved if you need to change your event date or cancel altogether.
  

• Availability
  Another factor which needs to be considered when searching for a caterer is the availability of the particular person for the special event. Since caterers get booked up months, if not years, in advance, it is pertinent to start off the conversation with the wedding date to ensure that the caterer has an opening on that particular day. It is also crucial to see what the available hours are as some only do evening receptions whereas others work day and night.
  

• What Is Included in Catering Package
  Lastly, the couple needs to find out what will be included in their catering package. Some include everything from start to finish whereas others only include the food and servers. This is important to find out as soon as possible so that the couple can acquire any extra items which they may need in the way of supplies for the reception.

These are just a few of the necessary items which individuals must inquire about with wedding caterers. By doing so, the couple can help to ensure that they have everything they need for entertaining the big event.

In the end, your choice of wedding cuisine should match you and your fiancés personal preference and style. By planning your wedding catering thoroughly and wisely months in advance, one of the most important aspects of you wedding will be thoroughly enjoyed by all. Bon appetite!

Source: http://www.my-wedding-blog.com/category/catering/

Valentine's Day Recipes

Planning a romantic dinner for V-day?
Restaurants can be so crowded during Valentine's Day. So why not do it at home or have a picnic under the stars.
Below is a menu, we at Stamford Catering came up with for V-day.

Entree

Mixed Greens with Raspberry Vinaigrette Dressing

4 cups mixed salad greens
1/2 cup grape tomatoes
1 small red onion, chopped
1/4 cup dried cranberries or dried cherries
1/4 cup pecans, toasted and chopped
2 teaspoons grated Parmesan cheese
1/4 cup olive oil
1/4 cup raspberry vinegar or red wine vinegar

1. Preparation - Combine greens, tomatoes, onions, cherries, pecans and Parmesan cheese in a large bowl.
2. In a small bowl, whisk together olive oil and vinegar until well blended.
3. Add salt and pepper.
4. Pour half of the dressing over the salad.
5. Toss to mix well and thoroughly coat.
6. Add additional dressing according to taste.

Main

Seafood Bouillabaisse

2 cans chopped clams with juice
1 cup clam juice
3 cloves garlic, crushed
1/2 cup olive oil
3 sprigs parsley, chopped
1 cup fresh king crab legs
1 cup angel hair pasta

1. Simmer clams, juice, garlic, olive oil and parsley for 30 minutes.
2. Add crab legs and simmer an additional 30 minutes.
3. Serve over pasta.
4. Seafood mixture can be prepared in advance.

Dessert

New York Chocolate Cheesecake

1 1/2 cups chocolate wafer crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 pounds cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 tablespoons all-purpose flour
3 eggs
1 cup sour cream
8 ounces melted semisweet chocolate, cooled slightly
Fresh strawberries, for garnish
Whipped cream, for garnish
Fresh mint sprigs, for garnish

1. Preheat oven to 350 degrees F
2. Lightly grease the bottom and sides of a 9-inch spring-form pan.
3. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well.
4. Press onto the bottom of springform pan and set aside.
5. In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy.
6. Add the flour to the cream cheese mixture and beat until smooth.
7. Add the melted chocolate and sour cream and mix well.
8. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended.
9. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set.
10. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan.
11. Refrigerate at least 4 hours or overnight before serving.
12. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.
13. Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.