Make your home page

Local chef featured in national cookbook

Chef Rachanee Keovorabouth of Thomas Caterers of Distinction was one of the 15 chefs nationally to be featured in the newly released Catersource Cookbook: Fifteen Chefs: Inspiring & Innovative Recipes from the Leading Caterers of America.

I think it is amazing because I’m in there with a bunch of Chefs that I think are amazing…They came up with this cookbook to showcase caterers from across the country.”

Leading Caterers of America (LCA) announces the availability of its inaugural cookbook, Fifteen Chefs: Inspiring & Innovative

Recipes from the Leading Caterers of America. Following the official book launch at the Catersource and Event Solutions Conference and Tradeshow in March, this collection of enticing recipes from some of the country’s most well respected chefs is now available for purchase online from the CatersourceStore.

Catersource and the LCA present a collection of large-yield recipes straight from the kitchens of top catering chefs. A compilation of the premier appetizers, entrées, desserts, and other tasty delights that perform best when made in large quantities, Fifteen Chefs features recipes from a wide swath of cuisines and styles. The book also includes unique plating options, as well as guidance on how to develop in smaller portions first – both yields for 10 and 50 are included with each recipe. This unique catalog of vibrant dishes and ideas from the LCAcompanies will help you dazzle any crowd.

The recipes were compiled and edited by LCA’s Culinary Director Jack Milan. Fifteen Chefs: Inspiring & Innovative Recipes from the Leading Caterers of America is available for $49.99 in the CatersourceStore. To purchase a copy, visit:


Guinness Braised Short Ribs with Cauliflower Puree, Guinness Demi-Glace
(serves 50)
Short Ribs & Demi-Glace
Short Ribs & Demi Glace
10 lbs short ribs, boneless
3 bottles Guinness
6 oz onion, white
6 oz carrot
1/4 celery
1 tsp garlic, minced
3 bay leaves
2 tsp peppercorns, black
2 tsp allspice, whole
1 tsp thyme, dried
3/4 tsp cloves-whole
2 tbsp butter, clarified
2 pints consomme-beef
2 pints Veal demi-glace
1/3 cup sugar
Preheat a convection oven to 325°F.
Heat a large roasting pan on medium heat on the stove top and drizzle with clarified butter.
Season boneless short ribs with salt and pepper and sear on all sides until golden brown.
Remove short ribs onto a separate pan and set aside.
Sauté the onions, carrots, celery, garlic, and spices in the roasting pan until charred and golden.
Deglaze the pan with the Guinness beer.
Add half of the beef consommé and add the seared short ribs back into the roasting pan.
Cover the pan with foil until fully covered and place into the oven and braise for approximately 3 hours, flipping the
meat halfway through. Cook until meat is tender.
Remove the roasting pan from the oven and remove short ribs and place in hotel pans.
Strain the braising liquid into a separate sauce pan, skim off fat and add remaining beef consommé, veal demi-glace,
and sugar and simmer for approximately 20 minutes.
Cauliflower Puree
6-1/4 tsp pepper, black
6-1/4 tsp salt
5 heads cauliflower
5 Idaho potatoes
6 oz butter
1/2 cup heavy cream
Cut the heads of cauliflower into florets.
Transfer to 4 inch perforated pans and steam for approximately 20 minutes or until tender. Set aside.
Peel the potatoes, quarter and transfer to 4 inch perforated pans and steam for approximately 35 minutes or until tender. Set aside.
In food processor, combine the cauliflower, potatoes, butter, and heavy cream and puree in batches. Transfer the puree to hotel pans and season.
Deconstructed Mesclun Green Salad
(serves 50)
3-3/4 lbs Gourmet Salad Mix
6-1/4 each julienned bosc pear
1.88 lbs candied walnuts
1.88 lbs Stilton cheese
50 SERVINGS Walnut Vinaigrette Gels
1-1/3 lbs dried cherries
25 oz Walnut Vinaigrette
1.04 clams edible pansies
50 SERVINGS Pumpkin Seed Flatbread
Walnut Vinaigrette (Gels)
104.17 grams balsamic vinegar
52.08 grams sherry vinegar
78 1/8 grams sugar
468 314 grams water
1.56 grams salt
25 grams agar agar
156 1/4 grams olive oil
78 118 grams walnut oil
In a medium sauce pan, bring to a boil vinegars, water, sugar, and salt.
Add agar agar and stir until dissolved.
Remove from heat and stream in olive oil and walnut oil while buzzing with an immersion blender
Spread mixture on silpat to a thickness of 2 mm. Let cool completely.
When mixture is cooled, carefully remove vinaigrette with a large metal spatula from the pan.
Cut up vinaigrette in small brunoise pieces.
Cascade approximately 2 to 3 tablespoons of diced vinaigrette gels onto the salad when ready to plate.
Pumpkin Seed Flatbread
1.43 cups water lukewarm
1.43 Tbsp sugar
1.43 tsp dry active yeast
8.57 Tbsp unsalted butter cold
3.57 cups all purpose flour
0.47 cup cornmeal
1.43 Tbsp chili powder
1 .43 tsp salt
1.43 cups green pumpkin seeds hulled
1.43 each egg
2.86 Tbsp water cold
In a large bowl stir together lukewarm water, sugar, and yeast. Let stand until foamy, about 5 minutes. Cut butter into bits and stir into yeast mixture with
flour, cornmeal, chile powder, and table salt, stirring until mixture just forms a dough.
On a lightly floured surface knead dough until smooth and butter is incorporated, about 5 minutes.
Form dough into a ball and put in a lightly oiled bowl, turning it to coat. Cover with plastic wrap and chill dough for 1 hour
Preheat oven to 400°F and lightly flour 2 large baking sheets. Chop pumpkin seeds (the finer they are chopped, the thinner the flatbread will be.) In a
small bowl with a fork, beat together egg and cold water until combined well to make an egg wash. Divide dough in half and chill one half, covered. On
a lightly floured surface with a floured rolling pin roll out remaning half of dough into an 1/8-inch thick rough oval and sprinkle with half of the pumpkin
seeds. With rolling pin, press pumpkin seeds in dough and roll dough as thin as possible. Brush dough with some egg wash and cut into irregular long
thin wedges (about 6 x 1 inch). With a spatula, transfer wedges to baking sheets and sprinkle with kosher salt to taste.
Bake flatbread wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp (10-15 minutes), and transfer to
racks to cool. Make more flatbread wedges in same manner with chilled dough.
* Flatbread wedges may be made 3 days ahead and kept in an airtight container at room temperature.
Walnut Vinaigrette
29.61 oz olive oil
1.85 cups walnut oil
1.34 cups balsamic vinegar
7.39 oz sherry vinegar
0.62 cups sugar
to taste salt
Combine olive oil, walnut oil, balsamic vinaigrette, sherry vinegar, and season with salt and pepper