Essence Catering Testimonials Tempe Scottsdale

Email: Chef~at~essencecatering.com
Phone: (480) 967-5460
Fax:(480) 967-5529

NEWS

Latest News!

1. Essence Catering has opened Essence Bakery Cafe located at 825 W. University Drive in Tempe for lunch and dinner. We are on the Southeast corner of Hardy and University. Check out our menus at our new Essence Bakery website.

          2. Eugenia, executive chef, has been selected to be in the cookbook, "For the Love of Food: Recipes and Stories from the Chefs of the IACP". You can purchase the book at Barnes and Noble.

          3. Team Essence just returned from culinary excursions to Singapore and New York City. In Singapore, they experienced the local cuisine that draws from neighboring Malaysia, various regions of China, and India, that make this city so unique and diverse. In New York City, they saw new food trends and sampled cuisine at different restaurants.

          4. Eugenia is continuing for her fifth year commitment to mentor at-risk kids by giving and organizing cooking classes with Free Arts of Arizona. She has created, with Free Arts and Les Dames, a special 10 week culinary program to help teenagers learn how to cook, shop for groceries, and celebrate food.

Recipe of the Moment: Featured in For the Love of Food.

Creamy Yogurt and Cucumber Dip - Tzatziki
My dad used to make his own yogurt and it was so good we would put it on everything. My favorite way to eat it was with steaming hot rice pilaf. I still love yogurt and made this version of Tzatziki that my mom, dad, and whole family love. It's delicious with everything from roasted chicken, grilled fish, and fresh beets, to the more typical flatbreads and vegetable crudités. It's one of our most requested spreads.

: 1 seedless cucumber; 1 tsp salt; 1 - 32 ounce container whole milk yogurt; 2/3 cup sour cream; 1 tsp sugar; 2 tbsp red wine vinegar; 1 large clove garlic, pressed in garlic press; 3 tbsp extra virgin olive oil; Fresh ground pepper & salt to taste

Peel cucumber and halve lengthwise, then remove seeds and discard seeds with a spoon. Grate cucumber in food processor or by hand and toss with 1 tsp salt. Place in colander to drain with weight on top, in refrigerator for 4 hours or 1 hour at room temperature. Place yogurt to drain in colander lined with paper towels for 4 hours in refrigerator or 1 hour at room temperature.

Remove cucumber and yogurt from strainers and place in mixing bow. Add sour cream, sugar, red wine vinegar, garlic clove and olive oil. Stir to combine ingredients. Adjust seasonings. Refrigerate for about 2 hours before serving.

Decorate with chopped chives or dill and serve with pita bread, fresh cut vegetables and olives.

Makes about 3 ½ cups.