(This is an archive of past newsletters. For the current edition, see Roundz News)
Roundz News November/December 2010
In This Issue: Chef Pope: Food Columnist • Roundz at Annie Awards • Congrats to Fall Brides & Grooms • Featured Recipe: Turkey Breast Stuffed with Smoked Turkey Andouille Sausage • Recent Roundz Raves
Culinary Crofton at Crofton Patch
Roundz Writes! Want more recipes and food chat?Check out “Culinary Crofton,” Chef Pope’s new food column published bi-weekly on Crofton Patch, an online community news source sponsored by America Online.Chef Pope, who lives in Crofton, MD, will share Roundz recipes and clue readers into food tips and trends as a regular contributor.The debut column: how to make soul-soothing hot apple cider.When it comes to warming you down to your toes, you just can’t beat it.It’s a versatile drink suitable for children’s gatherings or cocktail parties.Read all about it!
Cider Ingredients
Annie Awards: Chef Pope, on behalf of the Anne Arundel Arts Council, presented the 2010 Annie Award for Visual Arts to Maryland Artist Richard Harryman in October.Harryman has worked as a professional artist for 48 years and has painted portraits for U.S. Senators and leaders in clergy, business and the military.Roundz Catering, a contributing sponsor to the arts council for three years, offers congratulations to Harryman for his lifetime of achievement.
Chef Pope presents Annie Award
Chef Pope, artist Richard Harryman & Family
October Wedding in Maryland
Fall in Love: September and October were beautiful months for weddings.Roundz offers best wishes to our recent brides & grooms:Meredith & Newton, Stephy & Dimitrios, Heather & Andy, Tiara & Robert, Christy & Jeffrey, Mandy & Michael, and Claire & Josh!May you have many happy years together…and Roundz will be there to cater your anniversary parties!New photos of Roundz Fall weddings are in our Roundz Wedding Album.
Featured Recipe: Stuffed Turkey Breast
Turkey and holiday meals are a perfect match.While most of us envision the Norman Rockwell portrait of a turkey dinner, Chef Pope suggests a stuffed turkey breast for a new twist on tradition.
Turkey Breast Stuffed with Smoked Turkey Andouille Sausage
Cut split turkey breast in half
Ingredients:
Split Turkey Breast of 5 lbs. or more
Smoked Turkey Andouille Sausage
Vegetable Oil
Poultry Seasoning, Season-All seasoning blend & Cracked Black Pepper
Cut a large split turkey breast (of 5 lbs. or more) in half on each side of the breast bone, making two large breasts of about 1.5-2 lbs each.
Insert a boning knife into the thicker end of the breast, and gently apply steady pressure going straight into the the breast meat while staying close to the top, making a small pocket in the breast about 5 inches deep.Season inside the pocket and gently push the Turkey Sausage into the opening you made with your boning knife.
Cut a pocket with boning knife
Insert turkey sausage
Pre-heat your oven to 350 and place a large sauté pan or cast iron skillet on your stove top on high to heat.Put about 2 tablespoons of vegetable oil in your pan and place breasts skin down.Place your pan in the preheated oven. Cook to an internal temperature of 155 degrees, approximately 20 minutes.The sausage in the turkey breast will baste the meat internally, keeping it moist.The stuffed breast will carve cleaner at room temperature.Two breasts of this size should serve 12 people.
Breast will carve cleaner at room temperature
Andross Wedding
Recent Roundz Raves:
“Not only did you provide the most delicious food…you presented it beautifully, and you managed the event with true professionalism and class....you and your team selflessly, painstakingly, and SEAMLESSLY work to make each wedding day, the best, worry-free, PERFECT day for every bride. You are a different caliber of caterer and after my wedding I truly believe that Roundz is the best in the business, the gifted and talented, the top one percent. Your customers are very lucky to have you and I'm sure they all know it. I am so glad I held out and frustrated the heck out of my other potential caterers -- they just didn't feel right. I can't imagine going with anyone one else. And my instincts were right on. But I won't take any credit. You and all the contributors to Roundz Catering are truly a magnificent team. I just can't say it enough - thank you, thank you, thank you!” - Claire & Josh Andross
Roundz News September/October 2010
In This Issue: We make cakes! • Roundz: Baltimore's Best • Happy Anniversary Roundz News • Featured Recipe: Italian & Greek Bruschetta • Roundz joins US Chamber of Commerce • Think Holiday
Roundz Cakes
Cakes? Yes, we can! Roundz is pleased to announce that we now provide custom-designed cakes for your special events. Our baker, Conchita Hall, joins us in striving for excellence to ensure that your Roundz dining experience- from appetizer to dessert- is total perfection. To see more tempting cake photos, see Photo Roundz.
Roundz: Baltimore's Best! Roundz Catering & Consulting was listed in "Best Wedding Caterers in Baltimore, MD," by Helium, a citizen journalist web site. We thank our amazing clients for their continued support!
Chef Zachary Pope
Happy Anniversary, Roundz News! We launched our bi-monthly newsletter one year ago, sharing news of our business growth as well as cooking tips and a variety of recipes. To celebrate this milestone, we're debuting Roundz Recipes, a compilation of newsletter recipes in one convenient location. Check it out at this link - Roundz Recipes - or find it on our main menu. Celebrate with us by letting us know what you'd like to see in future editions of Roundz News- More basic cooking tips? Sweet dessert ideas? We want to hear from you! Email info@roundz.com
Featured Recipe: Italian & Greek Bruschetta Take advantage of the late season tomato harvest with Roundz Bruschetta. This time of year in many farmers' markets, you'll see yellow and heirloom varietals that have a sweet flavor. These are perfect for bruschetta. Chef Pope offers Italian and Greek options to suit any taste.
Italian Bruschetta 16 leaves rinshed fresh basil, sliced 1 tbsp garlic 2 tbsp extra virgin olive oil 1 scallion-mince white section only 1 tsp fresh cracked pepper 1 tsp sugar 1 tsp salt Parsley for garnish
Greek Bruschetta 8 rinsed leaves of mint, sliced 8 rinsed leaves of flat (not curly) parsley 5 pitted kalamata olives, minced 5 green olives, minced 4 oz. or 1/2 red onion, minced 1 tbsp garlic 2 tbsp extra virgin olive oil 2 oz. crumbled feta (from feta in brine) 1 tsp fresh cracked black pepper 1 tsp sugar
To either of these, add 8 cored and diced medium large tomatoes. Taste and re-season if needed. This is best if left covered for 24 hours in the refrigerator. Enjoy!
US Chamber of Commerce Roundz is proud to announce our membership in the US Chamber of Commerce for 2010.
Holidays on the Way! Want to be uber-organized this year? Get a jump start on your holiday party with Roundz Catering. Halloween, Thanksgiving, Christmas and New Year's come quickly once the summer fades. Roundz is taking bookings for holiday events and catering drop-offs. Contact Chef Pope (202.744.9595 or zach@roundz.com) for your office party, in-home dinner party or special celebration today. Our calendar fills quickly!
Roundz News July/August 2010
In This Issue: Readers' Choice Award • Roundz on Facebook • Featured Recipe: Moroccan BBQ Sauce • Buy Local Challenge • Recent Roundz Raves
Readers’ Choice Award
Recently the Capital-Gazette Newspapers conducted a poll of their readers to find “the best of the best” in the area.Thousands of votes were cast, and Roundz Catering was recognized as a Finalist in the “Best Caterer” category.A huge thanks to everyone who gave a great shout out for Roundz!
Roundz on Facebook
See more photos, get more tips & recipes and take part in discussions!Find Roundz Catering and Consulting on Facebook and “like” us!Current FB chat: What kind of cooking class would you like to see Chef Pope conduct?We have a few ideas we are kicking around but want your input! Read about them on our FB page.If you aren’t on Facebook but would like to learn more about cooking classes, email info@roundz.com
Moroccan BBQ sauce Want something to give your seafood a Roundz "zing?" Try our unique Moroccan BBQ sauce on shrimp or salmon as a glaze. Chef Pope shares his recipe:
1 ½ cup Ketchup
½ cup Rice Wine Vinegar
1 T. Ground Corriander
1 T. Ground Cardamom
1 T. Ground Cumin
1 t. Fresh Lavendar
1 T. Whole Clove
2 T. Whose Star Anaise
1 bunch cilantro (NOT cut- kept in bunch with rubber band)
½ cup honey
3 T. Onion Powder
Add all ingredients in a medium saucepan.Simmer, uncovered, 30 minutes.Salt & pepper to taste.This earthy glaze will wow your guests.Enjoy!
Buy Local Challenge July 17-25
Take the challenge to eat at least one thing from a local farm everyday during Buy Local Week.Enjoy the summer bounty of fresh fruits and vegetables from your local farmers’ market or produce stands. For a more information on where to buy local produce, meats, dairy and more, see www.marylandsbest.net
Recent Roundz Raves
Here’s an excerpt written by a Roundz client and posted on WeddingWire:
Our recent wedding in June was truly memorable, thanks in large part to the delicious food and great service provided by Roundz…In the planning stages we spoke directly with Chef Zach Pope (instead of someone in sales as with other companies), so we knew that nothing would be changed or lost in translation. We had very particular demands about the food, even sending in various recipes and Zach was wonderful in working with us to come up with the perfect tastes and combinations! He really knows food. People raved about it…We got comments from our guests not just on the food, but on the friendliness of the staff too! ...You will not find a friendlier team than Zach, Kevin and their staff.
Thanks Yasmin and Jean!We wish you endless happy years together!
Roundz News May/June 2010
Cheese and Vegetable Presentation
Roundz Spring Celebrations
Spring at Roundz is filled with wonderful celebrations and fabulous foods. We have new photos and menus from recent events in Photo Roundz. Check them out for inspiration and contact Chef Pope to create your menu today! 202.744.9595 or zach@roundz.com
Association of Wedding Professionals
Following a series of wedding industry awards, Roundz Catering has been chosen as a member of the Association of Wedding Professionals. AWP members represent the businesses, vendors and services of the wedding industry that promote and encourage the highest level of integrity and professionalism. All AWP members subscribe to a strict Code of Ethics set forth by the association. Roundz Catering is proud to join with this group.
Association of Wedding Professionals Member
Friends Foundation April Wine Tasting
Roundz in the Community
Isabel's Gift Silent Auction Winner- Congratulations to Mr. & Mrs. Hugh Giorgio who successfully bid on a Roundz Catering Package as a silent auction benefitting Isabel's Gift, a nonprofit organization dedicated to supporting families with sick children in the Neonatal Intensive Care Unit. For more information, see www.isabelsgift.org Friends Foundation- Roundz was the select caterer at the Friends Foundation Spring Wine Tasting. The Friends Foundation is an Annapolis based nonprofit organization formed in 1998 by a group of friends to raise money to help those in need. Over the years they have raised thousands of dollars for local charities. For more information, see www.friendsfoundation.com
Roundz 4 Bean Summer Salad
As you prep your grill for warm weather, don't forget the side dishes to fill out your menu. Roundz 4 Bean Summer Salad is the perfect accompaniment to chicken, beef or pork. Ingredients: 1/2 Cup Black Beans 1/2 Cup Red Onion 1 Cup Great Northern Beans 1 Oz. Fresh Salsa 1 Cup Pinto Beans 3 Oz. Basil Pesto 2 Cups Green Beans 1 Tsp. Garlic
Gently simmer the dried beans separately after soaking overnight. Option: for additional flavor, add onions, bacon and/or thyme to cooking liquid. Strain beans thoroughly and allow them to cool to room temperature. Quickly blanch fresh green beans or use previously frozen green beans and do not blanch them. Cut green beans into one inch lengths. Saute onion and garlic for a couple of minutes until translucent. Add all ingredients together and stir gently so as not to break up the beans, tasting and seasoning as you go. Cover the salad with plastic wrap and allow it to sit outside the refrigerator so flavors can continue to marry. Garnish with fresh basil or parsley.
4 Bean Salad Raw Ingredients
Chef Zachary Pope
4 Bean Salad Raw Ingredients
Recent Roundz Raves
"Thank you so much for making the birthday celebration so wonderful. The food was fabulous and your staff could not have been more professional. We received so many compliments from our guests. Roundz made the event so enjoyable and effortless!" -- S. Gimbert, McLean, VA
"Thank you for the wonderful food! Our customers are STILL talking about how good it was." -- Dawn Schultz, Twice as Nice Tours, MD
"The food was spectacular as always...It was a huge success...The tomatoes and couscous are my new favorite!" -- Janna Bowman, J. Duck Event Management & Productions, VA
Roundz News March/April 2010
Alderman Fred Paone, Chef Pope & MD House Speaker Mike Busch
SOUPer Bowl Thanks
Over $1300 was raised for the Annapolis Light House Shelter at the 4th Annual SOUPer Bowl Lunch at Heritage Baptist Church in February.Thanks to all who came to enjoy hearty soups and support a great cause. Roundz Catering has been a sponsor of this event since 2006.See more action shots of the SOUPer Bowl at Photo Roundz.
Roundz In-Home Dinner Party
Food & Wellness
If you are one of the lucky ticket holders to the sold-out Annapolis Rotary Black Tie and Diamonds celebration (March 6th at the Westin Hotel in Annapolis), you can bid on a special Roundz silent auction item:an elegant 5-course dinner for 4 in your home catered by Chef Pope. Funds raised at this event will benefit The Wellness House of Annapolis, a facility serving cancer patients and their families through the recovery and healing process.
Food & Music
For the fifth year, Roundz will cater the Chesapeake Youth Symphony Orchestra’s 20th Anniversary Gala reception on Saturday, March 13, at St. John’s College Key Auditorium in Annapolis.The reception and silent auction are from 5:30-6:45 PM, followed by the concert at 7 PM.For ticket information, see www.cysomusic.org
Asparagus nestled in Roundz Fresh Fruit & Vegetable Presentation
April: All About Asparagus
The 25th Annual Asparagus Festival kicks off this month in Stockton, CA, but you don’t have to travel that far to celebrate this awesome veggie.The spears you buy in the store are shoots from an underground crown.It can take 3 years for crowns to develop but once they do, they can produce for up to 20 years.Asparagus is packed with good things- Vitamin K, folic acid and Vitamin C among others- and is easy to prepare.Chef Pope’s favorite asparagus prep: grilling.Asparagus has a flavor that will stand up to anything, including a roll on the grill.Rinse the spears and place them in a plastic bag with vegetable oil and seasoning (preferably curry powder or fresh thyme and always with a healthy dose of garlic!)Once the spears are coated, grill them for about 4 minutes.The next day, any leftovers can be chopped and added to a salad. It’s simple, healthy and delicious.Enjoy!
Roundz News February 2010
Roundz announces... Coming on the heels of our 2009 recognition as a WeddingWire rated vendor, Roundz Catering has been honored with WeddingWire's 2010 Bride's Choice Award, based on surveys and client reviews. This honor recognizes the top 5 percent of local wedding professionals who demonstrate excellence in quality, service and professionalism. Chef Pope thanks his clients for their patronage and support.
Maryland Speaker of the House Mike Busch, Chef Pope and Mrs. Maryland United States 2009 Ginny Meerman at the 2009 SOUPer Bowl
You are invited...
Sunday, February 21, Chef Pope will prepare and serve a selection of hearty soups at the 4th Annual SOUPer Bowl luncheon to benefit the Annapolis Light House Shelter. Mike Busch, Speaker of the Maryland House of Delegates, and Ward Two Alderman Fred Paone Chef Pope will join him as celebrity servers. Chef Pope has donated his time to this event since its inception, and has helped raise thousands of dollars for this worthy cause.
Chef Pope's menu for this event: Traditional Chili, Hearty Chicken Noodle Soup, Baked Potato Soup with all the fixings, Warm Bread, Salad, and Dessert.
The public is invited and admission is free, but donations are requested to benefit the shelter. All funds collected at this event go directly to the shelter. We'll see you on Sunday, Feb. 21, from 11:30 AM-1:30 PM, at Heritage Baptist Church Fellowship Hall, 1740 Forest Drive, Annapolis.
If you cannot make this great event but would like to make a donation, send your check (made payable to Heritage Baptist Church with the notation "Light House Shelter SOUPer Bowl") to Heritage Baptist Church, 1740 Forest Drive, Annapolis, MD 21401.
Live, In studio, it's Chef Pope! We're talking about the SOUPer Bowl: Wednesday, February 3, Chef Pope will be live on the air on WNAV 1430 AM, to preview the 4th Annual SOUPer Bowl Lunch for the Light House Shelter. Tune in to hear him on the Bill Lusby show at 8:35 AM!
Wednesday - February 3 - 8:35 AM - WNAV 1430 AM
Chef Pope was inteviewed about the SOUPer Bowl fundraiser on WNAV in 2009
Roundz Recognized "Roundz Catering is THE BEST!!! Please look no further!" "Responsive, flexible, AMAZING food, great service." "I highly recommed him (Chef Pope) for any events."
This is but a sample of reviews from Roundz clients on WeddingWire, one of the nation’s leading wedding technology companies. Positive client ratings (4.9 out of a possible 5) led to Roundz Catering's selection as a WeddingWire Rated Vendor for 2009.This recognition honors professionals for excellence in the wedding industry.Thank you to all our valued clients!
Roundz Mini Filet Sandwiches
Festive Fare Wouldn’t it be great to host a gathering of family and friends without the fuss?Roundz Catering can help you make it happen with simple, tasteful fare that will delight you and your guests.While Roundz is booked for New Year’s events, we can provide platters and other seasonal celebratory cheer to be dropped off before your event.Call Chef Zachary Pope today (202.744.9595) to plan your menu.
Speaking of Celebratory Cheer…
What better way to warm your holidays than with a soothing sip of steamy apple cider?Cider is a versatile drink suitable for children’s gatherings or cocktail parties.Chef Pope offers this recipe for your holiday gatherings:
1 gallon unpasteurized cider (Unpasteurized cider is available at some organic markets.You may use pasteurized if you prefer.)
HALF can of orange juice concentrate
1 PINT of cranberry juice
4oz.dark or light brown sugar
Cider spice mix (there are many available commercially. Chef Pope recommends finding one with these ingredients: star anise, cloves, cinnamon, lemon, nutmeg, allspice and mace.Remember, with these spices, less is more.Approximately 1 tablespoon will suffice if you mull the ingredients 3-4 hours.)
Combine all ingredients in a slow cooker or in a large pot on the stove to begin the mulling process. Be sure to cover the pot.When you mull a liquid, you heat it to bring out the flavors.Set the temperature on low for at least 3 hours.If after mulling, your cider is too strong don’t be afraid to add water or apple juice.
Garnish with clementine slices or cranberries for a festive touch.For adult gatherings you may want to use this very versatile recipe with Rum, Brandy, Red Wine, Port or one of your favorite Liqueurs such as Frangelica or Tuaca. Cheers!
Cider and Mulling Mix Ingredients
Maryland Speaker of the House Mike Busch, Chef Pope and Mrs. Maryland United States 2009 Ginny Meerman at the 2009 SOUP-er Bowl
Mark your 2010 Calendar!
Sunday, February 7, Chef Pope will prepare and serve a selection of hearty soups at the 4th Annual SOUP-er Bowl luncheon to benefit the Annapolis Light House Shelter.Chef Pope has donated his time to this event since its inception, and has helped raise thousands of dollars for this worthy cause.Everyone is invited on Sunday, Feb. 7, from 11:30 AM-1:30 PM, at Heritage Baptist Church Fellowship Hall, 1740 Forest Drive, Annapolis. One hundred percent of funds collected at this donation-only luncheon goes directly to the Annapolis Lighthouse Shelter.
Stay connected with E-Roundz! There is so much going on- cooking classes, special tastings and big events! Roundz Catering has launched a Email newsletter to keep you up to date on the latest happenings, current food trends and recipes. If you would like to join our mailing list, let us know by emailing info@roundz.com
