mise en place

A  FOOD  INDUSTRY  BLOG  BY  DANDELION CATERING

February 6, 2018

Christian Hayes, chef and owner of Dandelion Catering in Yarmouth, will compete on the March 20th episode, entitled “Pork on the Brain”

October 7, 2016

Four incredible dishes were created after our trip to the Portland Farmer's Market, using almost exclusively local ingredients.  Check out what Christian and Kaitlynn created!

Braised short ribs with sweet potatoes, crispy mushroom, red pepper butter sauce with pickled...

October 5, 2016

It's a rare occasion when our Chefs Christian and Kaitlynn have a chance to step away from the kitchen.  With menu changes on the horizon, they decided to find inspiration at the Portland Farmer's Market, which resulted in four beautiful fall dishes that will be highli...

September 29, 2016

This past August, on what quite possibly was the hottest day of the summer, Lisa Webster graciously welcomed our staff to the farm she and her husband, Phil, have owned and operated since they purchased the land from the historic Steven's Farm in Windham in 1997.  We s...

July 1, 2016

Kelly came to Dandelion during one of those amazingly crazy catering weekends that you talk about years later.  It was a holiday weekend and we were catering a wedding at Haystack, a gorgeous art school on the rocky coast of downeast Maine. It was a back to back pig ro...

June 23, 2016

Tucked away in a quiet cove on Sawyer Island and looking a lot like a cover spread in Maine Magazine is the picturesque and unassuming home of Starlight Custom Cakes and the talented Patricia Moroz. With the encouragement of Christian and Christine, Kelly and I decided...

May 26, 2016

In general, I'm more of a beer guy than a liquor guy. When I say beer, I mean the kind of beer that your old-ass uncle drinks when he goes fishing up north. Within a region that incubates and houses a phenomenal roster of craft brewing companies, I find I appreciate th...

May 16, 2016

Hi! I'm Amy. You might remember me from this blog post. And if you've ever called the Dandelion office or emailed us, I'm almost certainly the one you've been speaking/emailing with. Today I'm here to talk (blog?) with you about tastings.

 

"Do you offer tastings?"

 

This...

May 5, 2016

I've been a little obsessed with this dish lately.  Braising is a no fail method to creating an outstanding meal.  We wanted to share one of our favorites.  Enjoy!

 

Serves 6

  • 3 Tbs. Vegetable oil

  • 4 lbs beef short ribs

  • Kosher salt

  • black pepper

    ...

April 12, 2016

 

 

 On a recent trip to Garbage to Garden with our manager Amy, where we got a tour of the facility, I was reminded of a trip to Chewonki my sixth grade class went on.  We camped, made our own food, participated in obstacle courses, learned about teamwork, and worked on...

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