Vote for Brick City at Wenona AVenue Catering for Best Caterer

VOTE FOR BRICK CITY AT WENONA AVENUE CATERING FOR OCALA MAGAZINE BEST OF THE BEST QUESTION 41 BEST CATERER.

THANK YOU ,
CHEF AL
https://www.surveymonkey.com/s/OcalasBest2012

What our Clients and Peers have been saying about us

“Brick City at Wenona Avenue Catering is one of Marion County's best catering options! Ahmed is well known within the community for is excellent attention to detail & presentation combined with fantastic food. He cares about the community and often supports local non profit events. I'm really looking forward to seeing him at the March of Dimes Honoring Excellence & Signature Chefs Auction this Sunday!” October 12, 2012

1^st Stephanie Harris, Community Director Marion County, March of Dimes
was with another company when working with Ahmed at Brick City At Wenona Avenue Catering

“Ahmed and Brick City at Wenona Avenue Catering have catered several events in which I have been in attendance. Excellent food and professional service! What else can you ask for? I highly recommend them any of your catering needs.” October 11, 2012

Top qualities: Great Results, Good Value, On Time

1^st Roderick Leek 
hired Ahmed as a Catering in 2011, and hired Ahmed more than once

“Ahmed has created a catering company that is very professional and accommodates all of his clients needs going above and beyond their requests. His presentations are beautiful and the food is diverse and tastes fantastic. I highly recommend Brick City Catering for your next event.” October 11, 2012

1^st Luis Deschamps, VP Marketing, Diversified Event Productions
was with another company when working with Ahmed at Brick City At Wenona Avenue Catering

“Al Ellatter own a catering company called Brickcity at Wenona Ave.. Al's wife works with him as well as a well trained staff. When you hire Al to cater an Event for you, you are hiring a well-oiled machine, synchronized to the point of perfection. The food is superb, the staff is kind and courteous and you will find nothing lacking.

Al will be catering our Events at the Ocala / Marion County Business Alliance at the Courtyard by Marriott Hotel in Ocala.

I highly recommend Al and his staff at Brick City Catering for all your Events, Wedding Receptions and any other type of gathering you may have. You will not be disappointed. Call him at (352) 304-6446.

Mel Schoonover” October 10, 2012

Top qualities: Great Results, Personable, Expert

1^st Mel Schoonover 
hired Ahmed as a Catering in 2012

“As an Ambasador of Ocala/Marion County Chamber I go to events throughout the year. Brick City has been the caterer at several events and has always layed out a professional display of good quality food.” October 10, 2012

1^st Debra Jenkins, Ambassador, Ocala/Marion County Chamber of Commerce
was with another company when working with Ahmed at Brick City At Wenona Avenue Catering

“Ahmed "Al" is one of the best among all people I have ever met. He is a responsible and smart person with lots of knowledge in his field. Energetic, wise, hard working. Excellent family man. Excellent Business man. I highly recommend him for your catering requirements!!!” October 10, 2012

1^st Ray Rogers, Partner, RKR & ASSOCIATES,LLC
was with another company when working with Ahmed at Brick City At Wenona Avenue Catering

“I have had the pleasure of eating their food on a number of occasions. I have always enjoyed every bite. I can not speak highly enough about the quality of their work and the amazing flavor of the food. Anyone wanting unbelievable food and tremendous service needs to call Ahmed Ellatter and his team.” October 10, 2012

Top qualities: Great Results, Good Value, Creative

1^st Jim Wells 
hired Ahmed as a Catering in 2002

“I have had the pleasure of working with Mr. & Mrs. Ellatter on several occasions and over many years. I have utilized their services for small business meetings as well as large scale formal events. Always professional, they are hard working and dedicated to their clients. They can easily provide what you want and yet they are creative enough to help you add that "WOW" that your looking for. I highly recommend them with no hesitation.

Chriss Smith, CEO
Versatile Events, Inc.” October 10, 2012

Top qualities: Personable, Expert, Good Value

1^st Chriss Smith 
hired Ahmed as a Catering in 2008, and hired Ahmed more than once

“We have used Brick City Catering on numerous occasions here at The Chamber and several of our members have also used Al's organization for their own events. Each time, the staff was prompt, professional, and the presentation of the food items was above and beyond what most caterers will do. The only thing that trumps Al's presentation is the quality of his food. Delicious!” October 10, 2012

Top qualities: Great Results, Expert, Creative

1^st Felecia Prather 
hired Ahmed as a Catering in 2012, and hired Ahmed more than once

“I hired Brick City to cater my business' anniversary open house. The display and food were beautiful, and it tasted even better than it looked. I received many compliments on the food which really should have gone to Brick City. The creative displays were the hit of the event.” October 10, 2012

Top qualities: Great Results, Good Value, Creative

1^st Mark Kovalsky 
hired Ahmed as a Catering in 2010

Tis the season to get STUFFED !

Whats on the menu for this holiday ? Who will get the wishbone ? Or maybe you have a party to arrange and your feeling overwhelmed ? Let Brick City at Wenona Avenue Catering make it an event to remember ! Chef Al can prepare you a traditional Christmas dinner or you can spice things up like having

delicious pomegranate-glazed duck breast 

Ingredients

• 1 teaspoon ground fennel
• 3 tablespoons coarse salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground lavender
• Three 1- pound duck breast halves, trimmed of excess fat and scored
• Zest of 2 oranges
• 1/4 cup brandy
• 6 sprigs fresh thyme
• 1 teaspoon freshly ground black pepper
• Pomegranate Glaze

Directions

1. In a small bowl, mix together fennel, salt, lavender, and coriander. Place duck breasts, skin up, in a large dish. Sprinkle evenly with the spice mixture. Flip breasts over and place the zest, brandy, and thyme evenly on the flesh; let marinate for 30 minutes.
2. Preheat oven to 350 degrees. Place the duck breasts, skin side down, in a large ovenproof skillet over medium heat. Cook until the fat is rendered and the skin is crisp and thin, about 15 minutes.
3. Transfer breasts to oven and cook until pink in the center, about 4 minutes. Let duck rest for 2 minutes before slicing. Divide duck evenly among 4 serving plates and spoon over pomegranate glaze.

Edamame Dumplings

Bring a little Asian flavor to your winter menus with these simple edamame dumplings.

Ingredients

• 1/2 cup carrot, peeled and roughly chopped
• 1 1/2 cups frozen shelled edamame, thawed
• 1 large egg white
• 1 1/2-inch piece fresh ginger, peeled and roughly chopped
• 1/2 teaspoon toasted sesame oil
• 1 scallion, white part only, roughly chopped
• 1 teaspoon coarse salt
• 1 teaspoon soy sauce
• 1 teaspoon rice-wine vinegar
• 1 teaspoon freshly squeezed lemon juice
• 1/2 to 1 teaspoon Sriracha sauce, (optional)
• 48 dumpling wrappers, cut into 2 3/4-inch rounds
• Cornstarch, for baking sheet
• 2 to 3 napa cabbage leaves or parchment rounds
• Ginger Dipping Sauce

Directions

1. Place carrot, edamame, egg white, ginger, sesame oil, scallion, salt, soy sauce, rice vinegar, lemon juice, and Sriracha sauce, if using, in the bowl of a food processor; process until smooth.
2. Place 1 dumpling wrapper on work surface and top with 1 teaspoon filling. Brush edges with water and press to seal, forming a half moon shape. Keep wrappers covered with a damp towel to avoid drying out. Repeat process until all wrappers have been filled. Place dumplings on a baking sheet dusted with cornstarch until ready to steam.
3. Fill a large saucepan or wok with 2 cups water; bring to a boil. Place cabbage leaves or parchment round in bottom of bamboo steamer. Place dumplings in steamer, working in batches if necessary, cover and steam until wrappers have softened and filling is cooked through, about 8 minutes.

Chestnuts in Soy Caramel

Everyone knows the song "Chestnuts Roasting on an Open Fire." This year, change the ingredients to chestnuts in soy caramel and Japanese eggplant to make the prefect holiday appetizer.

Ingredients

• 4 cups tightly packed dark-brown sugar
• 1/4 cup freshly squeezed lemon juice
• 3 cups cooking sake
• 1 cup plus 2 tablespoons soy sauce
• 20 chestnuts
• Pinch of Maldon sea salt

Directions

1. Preheat oven to 450 degrees.
2. Place brown sugar and lemon juice in a large saucepan over medium-high heat, and cook, swirling occasionally, until darkened in color, about 10 minutes. Carefully add sake and soy sauce. Cook until thickened and syrupy, about 30 minutes.
3. Slit the skin of each chestnut with a large "X" to allow steam to escape as they cook. Spread 5 nuts evenly on a small baking sheet. Transfer to over and roast 15 minutes. Peel chestnuts immediately after roasting; cut in half and set aside. Repeat process with remaining chestnuts.
4. Line a nabe (a clay or cast iron Japanese pot) or a cast-iron skillet with an even layer of small, clean stones. Heat stones in oven until very hot, 5 to 10 minutes.
5. In a medium skillet, combine chestnuts and 6 tablespoons soy mixture. Cook until heated through. Remaining soy caramel may be refrigerated in an airtight container for another use, up to 2 weeks. Remove nabe from oven and spoon glazed chestnuts over heated stones. Serve immediately.

It's Fall the season of comfort food.

Fall has finally arrived. It's comfort season , where everything and everyone slows the pace down and goes with the flow. We prepare food to fit the season, meals that stick to your bones. Heavy food with thick sauces, lots of carbs and if we are luck lots of cheese! Here are some options to keep in mind this fall.

Sausage-and-Vegetable Stew

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large red onion, diced
• 4 cloves garlic, smashed
• 1 tablespoon paprika, plus more for garnish
• Kosher salt
• 3 tablespoons all-purpose flour
• 6 ounces kielbasa, cut into small chunks
• 3 medium carrots, peeled and cut into large chunks
• 2 parsnips, peeled and cut into large chunks
• 14 ounces small red-skinned or new potatoes (6 to 8), quartered
• 1 tablespoon cider vinegar
• Freshly ground pepper
• 1/2 cup fresh parsley, roughly chopped
• 3/4 cup sour cream
• Crusty bread, for serving

Directions

Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.

Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.

Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

Photograph by Antonis Achilleos

Chicken and Herbed Dumplings

Ingredients

For the broth:

• 1 large roasting chicken, about 5 pounds, back removed and cut into 8 pieces
• 2 sweet onions, such as Vidalia or Walla Walla, coarsely chopped
• 6 cups chicken broth or water
• 2 bay leaves
• 1 1/2 teaspoons salt

For the dumplings:

• 2 cups all-purpose flour
• 1/3 cup minced fresh soft herbs, such as parsley, tarragon, andgreen onion tops
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons butter
• 1 cup plus 3 tablespoons milk

For the sauce:

• 7 tablespoons butter
• 10 tablespoons all-purpose flour
• 1/4 cup dry white wine
• 2 teaspoons Essence, recipe follows
• 1 teaspoon fresh thyme leaves
• 3 ribs celery, cut into 1/2-inch pieces on the diagonal
• 4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
• 1 large onion, cut into 1-inch pieces
• 1/4 cup heavy cream or milk
• 1/2 cup frozen green peas, thawed
• Salt and freshly ground black pepper
• 3 tablespoons chopped fresh parsley leaves

Directions

Cut chicken backs, necks and wing tips into 1-inch pieces. In a large pot, combine the chicken pieces,onions, chicken broth or water, bay leaves and salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the chicken is tender, 45 minutes to 1 hour. Remove the chicken pieces and set aside. Discard the chicken backs, necks, and wing tips. When the chicken pieces have cooled, remove the meat from the bones in chunks and set aside. Discard the skin and bones. Strain the broth and discard solids. Using a spoon, skim the fat from the surface of the broth and discard fat. Set broth aside.

Prepare the dumplings: In a medium bowl, mix the flour, herbs, baking powder, and salt together. In a small saucepan over low heat, bring the butter and milk to a simmer. Add the butter and milk mixture to the dry ingredients, stirring with a fork until the mixture just comes together. Drop batter by spoonfuls onto a baking sheet and cover with plastic wrap. Refrigerate until ready to use.

In a Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring, until golden-brown, 3 to 4 minutes. When golden brown, whisk in the wine, reserved chicken broth, Essence, and thyme. Cook until sauce has thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream or milk, and peas. Season with salt and freshly ground black pepper, to taste. Place the dumplings on top of the chicken mixture. Cover and simmer until the dumplings are cooked through, about 15 minutes. Serve in large soup bowls, garnished with the parsley.

Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

World's Simplest Thanksgiving Turkey

Thanksgiving Already ?! Yes it's that time of year when the turkeys go running for their lives !

Directions

Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. 

Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter.

 Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds).

 Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. 

Let rest while you make the gravy.

Meet Our Chef !

AL ELLATTER

At Brick City Catering Inc we take pride in each and every event we host. Our menu offers a variety of cuisine selections and we offer a wide range of features and facilities. Whether you want a romantic setting or a family friendly mood, or a fine dining set-up, we can create it for you.

HAVE A HAPPY HALLOWEEN PARTY WITH BRICK CITY CATERING COMPANY IN OCALA

Unlike weddings, Christmas parties, bat mitzvahs and other events, Halloween parties are anything but serious. The best way to cater a Halloween party is to have a little fun while you do it. We have some great ideas you can use to make your upcoming Halloween event a spooky good time and an unforgettable occasion.

 

Brick City Catering can provide themed Halloween catering to make your home, office or venue party a real fun time. We can provide decorations such as cobwebs, fog machines, strobe lights, and other Halloween décor essentials. Orange and black linens are a fun way to add extra Halloween feel, while carved pumpkins and different lighting schemes can keep the mood scary.

 

Don’t spend your Halloween party cleaning up the food and straightening up after guests, let us do it. Our professionally trained staff are there to make sure the food is replenished and tables and surfaces are kept clean so you can enjoy your Halloween party without all the hassle. Another fun part of Halloween catering is that there is no certain food that that your have to choose, it can be anything that you like.Try our delicious fried or baked chicken, Italian beef, Italian sausage or our lasagna served four different ways.

 

Our seasonal menus such as the Oktoberfest with Bratwurst and sauerkraut, herb roasted chicken, German potato salad, and corn cobbettes w/butter would be great too.Don’t forget the sweets and desserts. Pumpkin pie, candy, cookies and brownies are great way to keep your guests smiling at your Halloween catering event.