Sides selection for catering around Boston MA | Heritage Food Truck Catering

Below are selected sides for the fall of 2019.

CAULIFLOWER WITH GREEN CURRY AND CRISPY GARLIC

Salient points for this dish:

Farm heritage: It is prepared from LOCAL AND SEASONAL cauliflower grown by Joe Czajkowski Farm in Hadley, Massachusetts, or aggregated from other local farmers for whom he acts as distributor. See menu item 1 for a more complete description of Joe Czajkowski operation.
Food heritage: Chef Emmett borrows his dish comes from INDIAN CUISINE. The word “curry” appears derived from an old tamil word that simply means “sauce”. Because Indian cuisine often contains spices, the word “curry” generally implies a richly spicy sauce, and our chef’s recipe follows this tradition through inclusion of twelve spices. Cauliflower, by contrast, has been thought of historically as a kind of sedate, backwater vegetables and has only come into its own in the last five years. The dance between the restful cauliflower and the hot spices of the curry is what produces a unique modern flavor for this dish.
Health heritage: Although the cauliflower we use appears WHITE to the human eye, Dr. Gary highlights the presence of two YELLOW components called lutein and zeaxanthin. Speaking of the human eye, several studies have found that lutein and zeaxanthin help prevent macular degeneration or slow its progression. These two pigments also guard the body from damaging effects of free radicals, which are unstable molecules that destroy cells and play a role in many chronic diseases. Lutein is specifically thought to protect against atherosclerosis (buildup of fatty deposits in arteries).

Minimum of 20 portions

Ingredients

1. Cauliflower

2. Garlic

3. Green Curry

ROASTED SWEET POTATO WITH BEURRE NOISETTE, FRIED SAGE, FLAX SEED, AND MALDON SALT

Salient points for this dish:

Farm heritage: It is prepared from LOCAL sweet potatoes grown by Joe Czajkowski Farm in Hadley, Massachusetts, or aggregated from other local farmers for whom he acts as distributor.
Food heritage: Chef Emmett borrows for this dish from the tradition of FRENCH CUISINE. Beurre noisette (literally “hazelnut butter”, or more commonly “brown butter”) involves melting butter over low heat, yielding a dark brown butterfat that brings to life the rich texture of Western Massachusetts’ sweet potatoes. The addition of flaxseed was part of a settlement between Chef Emmett and Dr. Gary where the addition of the fiber- and omega-3-rich flaxseed covers for the fat-induced sins of beurre noisette.
Health heritage: Dr. Gary likes the ORANGE COLOR of sweet potatoes because it testifies to the presence of beta-carotene. Several studies have shown that beta-carotene helps people’s immune systems, protects against free radicals, and lowers the risk of developing cancer and heart disease.

Minimum of 20 portions

Ingredients

1. Sweet potato

2. Brown butter

3. Sage

4. Flax seed

5. Spices

6. Maldon salt

CHARRED BRUSSELS SPROUTS WITH VEGGIE TOP CHIMICHURRI AND PARMESAN

Salient points for this dish:

Farm heritage: Our Brussels sprouts are from Joe Czajkowski Farm in Hadley, Massachusetts, or aggregated from other local farmers for whom he acts as distributor. See item 1 on this menu list for a description of Joe Czajkowski’s operation.
Food heritage: In this dish, Chef Emmett channels ARGENTINE CUISINE. Chimichurri is a distinctly green sauce that is often used to accompany the large steaks or pork chops favored in Buenos Aires restaurants. Here, our chef transposes this carnivorous recipe into a vegetable-based symphony of green by coupling it with Brussels sprouts. By the way, Brussels sprouts have their origin in 16^th century Belgium where they were the craze, but Belgium has generously released any culinary paternity to this vegetable since then. One of the unique “tours de main” of Chef Emmett lies in the inclusion of beet tops and carrot tops to the recipe, which adds nutrient power to the dish and helps our farmer monetize an otherwise unused part of the crops.
Health heritage: Dr. Gary likes the FIBERS content of Brussels Sprouts. Fibers are the great vacuum cleaner of our digestive system and Brussels sprouts are second to none when it comes to flushing our system (which, when used in excess, may have … undesirable social effects). The GREEN color of Brussels sprouts also testifies to the existence of multiple anti-inflammatory components that have been shown to be associated with cardiovascular health.

Minimum of 20 portions

Ingredients

1. Brussels sprouts

2. Parmesan

3. Chimichurri

SAKE BRAISED EGGPLANT WITH GOCHUJANG AIOLI AND CHARRED EGGPLANT PUREE

Salient points for this dish:

Farm heritage: It is prepared from LOCAL eggplant grown by Joe Czajkowski Farm in Hadley, Massachusetts, or aggregated from other local farmers for whom he acts as distributor. See item 1 in this menu list for a description of Joe Czajkowski operation.
Food heritage: With this dish, Chef Emmett has created an ASIAN FUSION dish that culinarily brings together two countries that have not always politically seen eye-to-eye: (South) Korea where Gochujang comes from and Japan, home of the world-famous sake alcohol. Gochujang is a red paste made from chili peppers (yes, they can be red hot), sticky rice, fermented soybeans, and salt. Sake forms the foundation of the braising liquid for the eggplant.
Health heritage: In Dr. Gary’s “eat the rainbow” view of how to fight inflammation in the human body, eggplants contribute the PURPLE COLOR. If you allow him to go technical on you, he will tell you that anthocyanins, one of the pigments that give eggplants their purple hue, have anti-inflammation properties and help protect against obesity. The nasunin pigment found in the purple skin of eggplants also plays an important role by seemingly protecting from premature aging. Some studies indicate that the nasunin of eggplants may be a helpful weapon against neurodegenerative diseases such as Alzheimer’s.

Minimum of 20 portions

Ingredients

1. Eggplant

2. Braising liquid

3. Gochujang aioli

4. Eggplant puree