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The Other White Meat Makes A Return By Laura Leigh Goins, Owner and Editor You know you’re some place special the
moment you walk into Artiste, the latest edition to the Frankfort food
scene. The walls are painted a vibrant shade of green and pops of black
and white give the entire place a fun, lively feeling. Hanging throughout
the public area are paintings by local artist Sallie Clay Lanham and
sketches by Hugh T. Crutcher are prominently displayed. Artiste Catering, located one block from
the Capital at 127 East Todd Street in downtown Frankfort, offers
delicious culinary works of art at affordable prices. Opened in late
January by Chef Michael Collins and his wife, Greta Crutcher-Collins (yes,
there’s a connection…she’s Hugh T. Crutcher’s daughter), Artiste
is much more than just a Catering Service. Artiste Catering provides a
full range of culinary services to tempt your palette, including
gourmet-to-go lunches and dinners, cooking parties and personal chef
services. And the Chef has chops. He earned his
stripes as a teenager working at the Boar’s Head Inn in Virginia, then after
serving as a Cook Specialist for the US Marine Corp, Chef Michael obtained
his degree in Culinary Arts from the Johnson and Wales University in
Charleston, South Carolina. Chef Michael has received certification as an
Executive Chef from the American Culinary Federation (ACF). I drive by this charming little location
almost every day of the week to go to my full-time job on Capital Avenue.
Like a lot of the local neighbors, I was practically chomping at the bit
for them to open so I could try them. I wandered in one Friday afternoon
to pick up a quick lunch and ended up so tempted by the promise of a
paella – a Spanish dish featuring chicken, chorizo, seafood, peas and
saffron rice that my little Spanish mother made throughout my childhood
– that I ordered dinner for that night. It was amazing, so well-seasoned
and the subtle flavors blended well. Even the chicken was cooked to
perfection. We also enjoyed a delicious fresh basil pasta in creamy tomato
sauce, both made fresh by Chef Michael just hours before. Needless to say
it was a great night for the Goinses. The best part? A gourmet dinner for
two was under $30! That’s a tip I’ll take to the track anyday! I’m so enamored of the Collinses endeavor
that I asked them to put together a basic description of what they do and
if they’d share a recipe from their collection. They did both and I’m
happy to share with you. His career has taken him to restaurants in
Charleston, a stint as Executive Sous Chef at Kiawah Island Resort and
time in the kitchen at Lexington’s Mansion at the Griffin Gate. ·
Daily Gourmet-to-Go Lunches, consisting of a variety of delectable
quiches, soups, salads, and specialty sandwiches (named for famous
artists), are available for carryout from 11am to 2pm, Monday through
Friday. All items are made to order and prepared with the freshest
ingredients. Call ahead or fax
your order and it will be ready when you are. (Delivery options may be
available with a 24 hour notice and a $25 minimum order. Delivery area is
limited and a 10 percent delivery fee applies) ·
Gourmet Dinners to go; Every Monday, Wednesday, and Friday, Chef
Michael prepares an appetizing Dinner Menu which may feature a salad, Entrée
with two sides, and/or dessert. Call by 2pm and he will prepare dinner for
you and your family. Just drop by after work, pick up your items, and
transfer to your own dinnerware for a beautiful tablescape that the family
will think you spent hours preparing.
(He’ll even take requests) ·
Cooking Parties; Tuesday and Thursday evenings (and some
Saturday evenings), Chef Michael provides cooking parties for those
interested in learning basic cooking and/or gourmet cooking skills.
Everyone attending a party will assist in preparing an appetizer, entrée,
and a dessert which they will be able to take home for their enjoyment.
It’s great fun individually, or for more fun, gather a group of friends
together and come have a party with Chef Michael while picking up a few
cooking tips. (In-home cooking lessons are available as well) ·
Personal Chef services; What better way to treat your family or
special guests than to entertain them with a Five-Star gourmet meal,
complete with a professional chef and wait staff, right in the comfort of
your own home—or maybe you’re interested in a backyard barbeque--tons
of options to choose from just call Artiste to customize your event. ·
Featured Artist Program; Artiste Catering proudly welcomes artists
to participate in their Featured Artist Program. The program was created
in response to the deep appreciation the owner has of all art forms. The
program is a way to collaborate with other local artists to promote and
share their works of art with our community and increase the awareness of the
fine arts. Currently, Artiste Catering is showcasing the art of Sallie
Clay Lanham—please drop by and experience her amazing talent. In addition to the Featured
Artist’s work, art of Hugh T. Crutcher is permanently on display at
Artiste Catering. Hugh, who passed away in August 2009, is the
father-in-law of Chef Michael and is one of the inspirations behind the
name “Artiste”. He even has his own sandwich on the lunch menu.
Hugh’s pen and ink drawings of historic buildings around Frankfort are
available for sale with all proceeds being donated, at the direction of
Hugh’s wife, Patricia, to his church, Bridgeport Christian, or Hospice. Artiste
Catering is currently working on a website, but until then, the lunch menu
and pictures of various events can be found on Facebook. Limoncello Zabaglione A light, lemony dessert to tingle any palette. 24 raspberries 5 large egg yolks 1 large egg ½ cup of sugar 1 cup of limoncello (lemon flavored liquor) ¼ cup of heavy whipping cream Place 4 raspberries in 6 dessert glasses. Bring water to a boil in the bottom of a double boiler. Combine the egg yolks and large whole egg with sugar in the top of a double boiler. Whisk for about 3 minutes. Remove top double boiler and reduce heat until the water is simmering. Place the egg mixture in the top boiler back over the simmering water and whisk for 10 minutes. Add the limoncello and the cream, and then whisk 10 more minutes. Remove from heat and let mixture cool. Spoon the zabaglione over the berries and enjoy.
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