Tuesday, December 16, 2014

The official wrap up to the "Medusa Meets Lions" VERSACE and Elite Catering & Events Mixer

VERSACE
 
The official wrap up to the "Medusa Meets Lions" mixer held on November 22, 2014 and organized by Elite Catering & Events LLC and Official Versace at their Mall at Millenia location which featured models from the "Medusa Leets Lions" casting call. The event featured DJ's, complimentary Hors d Oeuvre's and Champagne for Versace guests. Here are few more of the official photos taken during the event for you to enjoy.The two models selected by Official Versace were Brandon Kaczynski and Joshua McClover, these gentlemen really did an amazing job representing the Versace and Elite Catering & Event brands. We look forward to future luxury brand partnerships where we can feature local models and talent during these paid events. Be sure to check us out at www.elitecne.com and follow us on Facebook to stay up to date on our upcoming events and talent searches through casting calls and try-outs right here in Orlando Fl.
 
Brandon Kaczynski and Joshua McClover
Versace happens to be the favorite fashion designer of Alfred Mann owner of Elite Catering & Events a local special events, personal chef, catering and consulting company located in Windermere Fl. Partnering with Versace is a real a real treat largely because they understand and deliver opulence and excellence in every aspect of their brand. Make sure you visit Versace Mall at Millenia and you'll agree.Stay tuned for more upcoming model castings calls and signature events in the near future. Orlando has passion for fashion and lots of talent.We look forward to showcasing talent at our paid events.

Backstage area where we prepared the champagne and the hors d' oeuvres. Great attention to detail with excellence in mind is what we offer. Hors d' Oeuvre's  were served and displayed on "Gold Versace Chargers" to insure guest experienced the opulence that Versace delivers in it's luxury brand.
 

Alfred Mann

Local models Brandon Kaczynski and Joshua McClover
doing their thing. 
 
Brandon Kaczynski and Joshua McClover
 

Alfred Mann of Elite with Brandon Kaczynski and Joshua McClover
 

Versace
 
Versace
 
Gold Versace Charger
with
Hors d' Oeuvre's
 BBQ Chop Chicken, Confit Potatoes, Tomato Gastrique
and
Grilled Winter Vegetables, Goat Cheese Crostini
 

Champagne anyone Happy Holidays ...see you real soon at a Luxury Signature event near you!
www.elitecne.com don't forget to like us on Facebook to stay up to date with future events and opportunities


Thursday, December 11, 2014

Fuel Your Car with Coffee? Really?

It just may be possible one day!  Back in 2008, Mano Misra, a professor of engineering at the University of Nevada, Reno, was inspired to consider this possibility by a cup of coffee that sat overnight.  The next day it was observed that a considerable amount of oil had formed a layer on top of the coffee.

Professor Misra led the research which initially involved acquiring and analysis of 50 lbs of used coffee grounds.  The coffee grounds were obtained from several Starbuck’s stores.  The teams research found that the coffee grounds contain 10 – 15% oil by weight. A chemical process was then used to convert the oil into biodiesel.  They estimate this process could produce several hundred million gallons of this biodiesel with a production cost as little as $1 per gallon.  This may seem like a lot but, it would only represent less than 1% of the diesel fuel used in the United States in one year.

Scientist at the University of Bath in the United Kingdom have also been hard at work researching the use of spent coffee grounds to make biodiesel.  This year they reported experimenting with various coffee types from different countries around the world.  They determined  that varieties such as Robusta and Arabica are suitable for the production of fuel. They suggest that coffee chains could actually produce the fuel and use it to fuel their delivery vehicles.  The same vehicle could then be used to collect the used coffee grounds and deliver them to processing facilities.

 
Wow, could you imagine a company like Starbucks or Green Mountain being talked about with companies like Exxon or BP?  Could happen!  So, every time you enjoy that cup of java or latte you could be actually contributing to the future production of cleaner "green" biodiesel fuel.   Drink up!

You can read the full articles here:


http://www.dailymail.co.uk/sciencetech/article-2659183/Scientists-create-biofuel-using-ground-coffee-beans.html

Monday, December 8, 2014

The Model Finalist from the "Medusa Meets Lions" casting call for Official Versace



Patrice
          Medusa Meets Lions Casting Call Results
These were the top 10 model finalist from the "Medusa Meets Loins" casting call held on Tuesday November 18, 2014 at Vyce Lounge in Orlando Fl.The casting call was for an event organized by Official Versace and Elite Catering & Events LLC a catering and signature events company located in the Windermere FL.Stay tuned for the exclusive event photos and models that were selected by Versace in action at the event Medusa Meets Lions Mixer.



Anastasia
Special thanks to Look Live Luxe, Fierce Entertainment Management, Team Elite and all the models. To the judges: Robin K. Wright, Alfred Mann, Val Decena, Jessica Henlon, Jowita Szczygielska, Rob Henlon, Starr Dalton, Kevin Lapalme and Loritza Castillo thank you. Also the bartenders, photographers Brion Price, J. Leo Restrepo and all the volunteers. Special shout out to Spyro Markis Jr. for making the club go up on Tuesday November 18, 2014.

The excitement surrounding the "Medusa Meets Lions" casting call still lingers as we receive calls, emails and messages daily.Stay tuned there's more to come we are just getting started.

Josh

Donovan

Abigail

David

Chris

Joshua

Alicia

Brandon















































Tuesday, July 22, 2014


 "A Man's Unsung Music:  My Moment"

 
Introducing another fantastic production by none other than the talented, Shayla Tate of Voice Theatrical.  The play "A Man's Unsung Music: My Moment is on August 30th and I expect all of you to be in the audience. This play will definitely speak to you. 

We find ourselves surviving life and not living it, but in John 10:10, NIV, Jesus states "I have come that they may have life, and have it to the full." The play is about finding courage to LIVE when everything and everyone just needs you to survive. 

Come out and be inspired as five wonderful people, Belinda Marie Gary Bell Jr., Fia Hayden OLoughlin, Jennifer Massey, Deejay Young take the stage to tell a story very much like their own. Don't miss it August 30th with international cuisine created by Alfred Mann. 



Monday, June 16, 2014

Monday

Mind, Body & Soul


______________________________________

Yoga Pose of the Day

______________________________________

 Navasana
"Boat Pose" 


______________________________________

Benefits of Practicing Yoga
  ______________________________________

  1. Improves athletic performance
  2. Improves overall quality of life
  3. Improves short-term memory
  4. Increases muscle strength and tone
  5. Helps boost your immunity system.
  6. Increases mental concentration
  7. Improves quality of sleep
  8. Boosts energy
  9. Better mental clarity
  10. Improves skin tone
  11. Improves self-esteem
  12. Improves posture
  13. Improves balance
  14. Improves flexibility
  15. Greater physical stamina
  16. Sheds excess fat
  17. Increases general productivity
  18. Slows the aging process
  19. Improves ability to cope with stress.
  20. Reduces risk of memory loss, anxiety, obesity, cancer, stroke, heart disease, back pain, injuries, osteoporosis, drug dependency, depression, hypertension, Type II Diabetes, upper respiratory infections and excessive health care costs!
 

Friday, June 13, 2014

Friday Seafood w/ Wine

 Alfred Mann's
Signature Dishes
~ featuring ~



Smoked Salmon Crepes 
with spinach, oven-dried tomatoes, capers and herb goat cheese



______________________
~ Flavor Profile of this Dish ~
Smokey, Savory, Salty, Buttery

 ______________________

~ Wine Suggestions  ~
Chablis, Dry Riesling or Vodka

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Thursday, June 12, 2014

Thursday

 FOOD INDUSTRY NEWS
featuring

~ Organic Food Trend ~

With the increase over-usage of pesticides, GMO's, Genetically Modified Organisms, and antibiotics in today's crops, there is a rising health concern spreading across the United States as consumers are taking notice.

In recent 2013 estimates, the Centers for Disease Control shows that approximately 1.1 billion pounds of pesticides are the main active ingredients that are being used on an annual basis all over the country and approximately over 20,000 pesticide products are on the market for consumer  purchase, which is beginning to impact the health of consumers and our environment.  Hence, organic foods are produced using environment and animal-friendly farming methods and are gaining awareness around the country.  The Organic Trade Commission estimates that approximately 81 percent of families today are purchasing more organic food.



By 2018, it is projected by the United States Organic Food Market Forecast and Opportunities that the organic food market in the United States will grow approximately 14 percent between 2014 and 2018  Organic fruits and vegetables currently dominate in the organic food market, but with the growing awareness of organic foods, a demand for organic meat, fish and poultry will also be expected. 

Due to the consumer awareness of the importance of overall health, consumers are focusing more on product quality and packaging,which in turn will help the organic market grow significantly.


~ Wine Tasting Trend of 2014 ~
Wine Tasting Parties

The latest trend for 2014 is hosting wine tasting parties.  Hosting a wine tasting party is a great way to do something fun, classy, and different with your friends.  If you are looking to spruce up your typical Saturday night with friends serving your same old selection of light beers, tortilla chips and salsa, then you should definitely consider mixing things up a bit and host a wine tasting party from the comfort of your home.  If you want to know how to host a wine tasting party that's an even bigger hit than a Cabernet Sauvignon from Napa Valley, then follow these steps:
  • Choose a theme.
  • Pair your food selection with the wine selection, otherwise known as "wine-pairing."  Something light to simply cleanse their palate. 
  • Select the proper wine glasses.  Glasses should have long stems so that your guests won't "warm" the wine with their hands. 
  • Gather the proper supplies for a party.
  • Select a proper time and invite your guests!
  • Add a game at the end of your wine tasting to make your evening even extra special and fun!
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Wednesday, May 21, 2014

Wednesday

Wine w/ What?

~ featuring ~
Alfred Mann's Signature Dish


 Kale Oil & Garlic w/ White Bean
4oz Olive Oil 
2oz Whole Butter 
1 medium bulb of Garlic peeled and shaved 
1/2 tsp. Crushed Pepper 
1 tsp Kosher Salt 
½ tsp Cracked Black Pepper 
1 Cup Cannellini Beans (white kidney beans) strained 
3lb Fresh Kale

Heat Sauté Pan over medium heat.  Add olive oil, garlic, crushed pepper, salt and pepper.  When garlic is slightly brown, add beans and sauté for a few minutes.  Add kale and sauté until soft.  Deglaze with chicken broth or spring water.  Allow to simmer for 8-10 minutes then serve.

Serves 6 to 8

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~ Health Benefits of Kale ~
Kale is one of the healthiest vegetables you can eat.  Just one cup of kale contains only 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K.  It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K.  Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits.   Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.  Beyond antioxidants, the fiber content of kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.

Kale is super-rich in Vitamin K.  Eating a diet that is rich in Vitamin K can reduce your overall risk of developing or dying from cancer.  Vitamin K is abundant in kale and can also be found in parsley, spinach, collard greens and cheese.

Vitamin K is necessary for the proper bodily functions including normal blood clotting, antioxidant activity and bone health.  But too much of a good thing can be bad for you.  Too much of Vitamin K can pose a problem in some.  For example, if you take anticoagulants, otherwise known as "blood thinners", kale should be avoided because of the high level of Vitamin K that may interfere with the drugs.  

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Some early research studies in humans have suggested possible cardiovascular benefits of garlic.  Many studies found garlic supplementation reduced accumulation of cholesterol on the vascular walls of humans.  Another study had similar results with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits.  


Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has been shown to prevent some complications of diabetes mellitus.  People taking insulin should not consume medicinal amounts of garlic without consulting a physician.



Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush.  Garlic can be used as a disinfectant because of its bacteriostatic and bactericidal properties.  Garlic has been found to enhance thiamin absorption, and therefore reduces the likelihood for developing the thiamin deficiency.  


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 ~ Health Benefits of Olive Oil ~
The main type of fat found in all kinds of olive oil is monounsaturated fatty acids (MUFAs). MUFAs are actually considered a healthy dietary fat. If your diet replaces saturated and trans fats with unsaturated fats such as MUFAs and polyunsaturated fats (PUFAs), you may gain certain health benefits.  MUFAs and PUFAs may help lower your risk of heart disease by improving related risk factors. For instance, MUFAs have been found to lower your total cholesterol and low-density lipoprotein cholesterol levels. MUFAs may also help normalize blood clotting. And some research shows that MUFAs may also benefit insulin levels and blood sugar control, which can be especially helpful if you have type 2 diabetes. 

But even healthier fats like olive oil are high in calories, so use them only in moderation. Choose MUFA-rich foods such as olive oil in place of other fatty foods, particularly butter and stick margarine, not in addition to them. And remember that you can't make unhealthy foods healthier simply by adding olive oil to them.


 ________________________ 
 

 ~ Health Benefits of White Navy Beans ~

Navy beans, or white beans, have a high protein content that can serve as an alternative to meat in your diets.  Each 1/2 cup of cooked beans contains 7.5 grams of protein per cup. While this protein is incomplete, missing 1 or more amino acids you need in your diet, a well-rounded diet will protect you against an amino acid deficiency.  Navy beans are also low in fat with less than 1 gram per serving.
 
Navy beans are also extremely high in fiber.  A single serving of cooked navy beans contains 9.6 grams of fiber, meeting the 38 percent of your daily value for fiber. The fiber in the navy beans offers a number of health benefits. Fiber in food adds bulk to stool, improving bowel movements and alleviating constipation. Fiber can also help lower blood cholesterol levels, improving heart-health. Fiber also takes your body longer to digest, helping to control hunger and aiding in weight management. In addition, people with higher intakes of fiber have lower rates of diabetes.

They are also on the Low Glycemic Index.  This index ranks how food effects one's blood sugar levels. Foods with a low glycemic index, less than or equal to 55, only cause a small rise in blood sugar, while foods with a high glycemic index, greater than 70, cause a more rapid rise in blood sugar. The glycemic index is most commonly used by people with diabetes to aid in blood sugar control. But including more low glycemic index foods in your diet may lower your risk of heart disease and diabetes, and also aid in weight control, according to the Harvard School of Public Health.  Navy beans have a low glycemic ranking of 31.

 
________________________
 
 ~ Wine Suggestion ~
 Vouvray Sec or Demi-Sec


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Monday, May 19, 2014

Monday

Harmful Effects of Sugar Consumption

Junk Food1.  Sugar is the supplier of large amounts of High Fructose Corn Syrup.  Refined sugar is half glucose and half fructose.  Glucose can be metabolized by just about every cell in your body and if we don't get it from our diets, then our bodies make it from proteins and fats.  Fructose, however, cannot be be metabolized and the only organ that can metabolize fructose is your liver because the liver has a transporter for it, FAT!  When large amounts of fructose enter your liver when it is already filled with glycogen, then most of the fructose gets turned into fat.  

2.  Sugar has absolutely no nutritional value.  Empty calories.  Most of your high-sugar foods such as pastries, sodas and candy contain very little, if not any, essential nutrients.  People who consume these high-sugar foods usually are extremely nutrient-deficient. 

3.  Sugar causes fat deposits in your liver.  Anytime you eat fructose (sugar), it goes straight to your liver....and your hips!  If your liver glycogen is low, such as after exercising, the fructose will be used to replenish your energy and sugar levels.  However, most people aren't consuming fructose after a long workout and their livers are already full of glycogen.  When this occurs, the liver automatically turns the fructose into fat.  Some of the fat makes its way out of your body, but some of it stays behind to set up home in your liver.  This fat can build up over time and ultimately lead to a Non-Alcoholic Fatty Liver Disease.

Doctor Thumbs Down4.  Sugar is BAD for your Cholesterol and Triglycerides.  Most of the fat that gets generated in your liver makes its way out as Very Low Density Lipoprotein particles, otherwise known as VLDL.  These are particles are very rich in triglycerides and cholesterol.  It also will slow down your metabolism, which is the stepping stone that leads to obesity, heart disease, diabetes and very poor health overall.

5.  Sugar causes you to become Insulin Resistant.  The main job of your insulin is to drive glucose for your bloodstream into your cells.  But when we consume sugar, the cells tend to become resistant to the effects of insulin.  When this thing happens, your pancreas will begin to secrete an overabundance of insulin in order to remove glucose for your bloodstream.  Elevated blood glucose levels are toxic to your body.  Insulin also plays another important factor...it tells fat cells to pick up fat from your bloodstream and hold on to it.  This is how insulin causes obesity.  When your body becomes insulin-resistant, your beta cells in your pancreas will become damaged and lose its ability to produce sufficient amounts of insulin.  This leads to Type II Diabetes.  

6.  Sugar raises your risk for disease.  Consuming excess amounts of sugar has been linked to various diseases such as obesity, diabetes and heart disease.

7.  Like narcotics, Sugar is addictive.   When consuming sugar, dopamine is then released into the brain giving us the feeling of pleasure and satisfaction.  This is the same function as someone on such narcotics as cocaine and heroin.   

8.  Lastly, sugar actually causes resistance to a hormone called, Leptin.  Leptin is a hormone that is secreted by our fat cells.  The more fat we have, the more Leptin is secreted.  Leptin is the hormone that tells our brain when we are full and need to stop eating.  It is also supposed to raise our energy levels when needed.  People who are obese have extremely high levels of Leptin, but isn't working in their bodies because they have become Leptin-resistant.  It is the major reason why people eat more calories than they burn and in return, become obese.
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Yoga Pose of the Day
Standing Yoga Pose
 Good for strength, balance and focus. 
This energetic pose provides a straight line to shaping our best body.

 __________________________________________

Other Yoga Poses

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Friday, May 16, 2014


 ~ featuring ~
Chef Alfy's Signature Dish

Amuse Bouche 
Salmon Cakes w/ Cajun Remoulade, Herb Nage & Avocado Essence

_______________________

~ Flavor Profile for this Dish ~
Spicy, Savory, Crunchy, Earthy
_______________________


Is there a Difference Between Wild Salmon
and
Farm-Raised Salmon?

Yes, absolutely!  Farmed salmon is less nutritious than wild salmon.  Why?

Farmed fish are far inferior to their wild counterparts. Despite being much fattier, farmed fish provide less usable beneficial omega 3 fats than wild fish.  Fat content found in farmed salmon is about 30 to 35 percent while the fat content in wild salmon is below 20 percent, though with a protein content over 20 percent higher.  

Farm-raised salmon contain higher amounts of omega 6 fats instead of the much healthier imega 3s, which are found in wild fish.  Farm-raised fish are fed antibiotics and are exposed to a higher concentration of pesticides than wild salmon.  Farmed salmon are also given a salmon-colored dye added to their feed that without this their flesh would be a grey color.
_______________________

~ Wine Suggestions ~

_______________________

With this dish, Sauvignon Blanc.  It will do its share to balance the heat of this classic Cajun dish.  As for red wine selections, opt for a versatile Pinot Noir or a snazzy Shiraz, both are typically low in tannin structure and have an easy-going palate presence that will sustain and complement a sizzling gumbo or Etouffee filled with shrimp, chicken or sausage.


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Thursday, May 15, 2014

Thursday

~ featuring ~
Cooking w/ Chef Alfy
Introduction Series to Charcuterie and Saucier:
The Art of Sauce-Making


What is Charcuterie?

History  and Description of  Charcuterie -from chair 'flesh' and cuit 'cooked') is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.
The French word for a person who prepares charcuterie is charcutier, generally translated into English as "pork butcher". This has led to the mistaken belief that charcuterie can only involve pork. The Food Lover's Companion, however, says, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." The 1961 edition of Larousse Gastronomique defines it as: "The art of preparing various meats, in particular pork, in order to present them in the most diverse ways."
In the first century AD, Strabo recorded the import of salted meat from Gaul and the Romans may have been the first to regulate the trade of charcuterie as they wrote laws regulating the proper production of pork joints, but the French have also had some influence. In 15th-century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional range of cooked or salted and dried fruits, which varied, sometimes distinctively, from region to region. The only "raw" meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese (brawn). These preservation methods ensured the meats would have longer shelf-lives.



~ Other Charcuterie Terms ~
Mousse, forcemeat, cures, brines, marinades

     

 Tips and Techniques:

  1. Use fresh meats and ingredients
  2. Mice-en Place make sure you have all the necessary tools to complete your task
  3. Keep tools of refinement clean and protected from damage

               

~ Sauces ~



History: According to historians, the French are credited with refining the sophisticated art of sauce making. The development of various sauces over the years stems from the 19th-century French chef Antonin Carême who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces." Auguste Escoffier is accredited with further refining sauces and creating the kitchen brigade or chain of command in the kitchen.



Types of Thickeners:

  • Roux- equal amounts of flour, fat or butter
  • Corn starch- corn seed extract
  • Natural Reduction- to reduce slowly to achieve viscosity and consistency of Nape (to coat the back of a spoon) widely used in today’s fine food restaurants.



~ 5 mother sauces ~



  • Béchamel, classic white cream sauce because of its appearance Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk.



  • Velouté is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks, mushrooms or cream are sometimes also added.



  • Espagnole, or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste. The modern version is referred to as natural reduction it contains no roux and is reduced to achieve its consistency. We will discuss THIS METHOD at length in the future.



  • Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that's an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings.



  • Tomato -tomato sauce of classical French cooking, as codified by Auguste Escoffier, consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper. I prefer the Italian version which  substitute pork with anchovy, roux can be eliminated as well… a great addition is celery and carrot.



Other Sauces Terms

Emulsions, Vinaigrettes, Natural Reduction, Essence, Extractions, Foam, Froths and Broths


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