Lisa Borda, owner of Borda Petite Catering swears by this next recipe. She says it’s a perfect dish for any event. From a classic full-house party to an intimate, easy dinner, this finger food is always a treat to prepare and serve.
“You can never go wrong with barbecue,” says Martin Chavez of Martin’s Meats and Deli Market. He says when clients come in asking for him to cater an event, they always ask for the Deep Pit. After some cajoling, he graciously shared not only his recipe for Deep Pit, but secrets for his salsa and barbecue sauce.
This appetizing dish was created especially for the readers of Bakersfield Magazine by our own local restaurateur Ralph Fruguglietti of Frugatti’s Italian Eatery. We gave him the daunting task of dreaming up a hors d’oeuvre recipe using locally grown ingredients. Ralph took our test and rose to the challenge. Using his signature brick oven he whipped up an old family favorite with a Kern County twist, the Focaccia Raccolta.
Brenda Wright, owner and manager of Curt’s Catering Affairs submits a Roulade of Beef Tenderloin with Gorgonzola cheese and wilted Spinach served with penne paste and garlic butter. This dish is guaranteed to curb any carnivore’s appetite.
This is amazingly easy and tastes great.
Executive chef Robert Varble has provided this recipe for Silver Saddle Chicken, “one of the ranch’s favorite dishes. The rich, creamy sauce has a multitude of flavors.”