Chef ToddBrownTCB CateringTexas-born and -raised, ToddBrown (who has worked at theAshton Hotel, the Historic NuttHouse and Angeluna) started TCBCatering in 2004, specializing inone-of-a-kind wine dinners, heart-healthy weekly meals and creativecombinations, like this bruschettaappetizer. To take it up a notch,Natalie Brown, TCB’s events coor-dinator, suggests drizzling truffleoil on top of the finished bruschet-ta or sprinkling grated buffalomozzarella on top. Party tip:When it comes to summer dinnerparties, Natalie Brown likes to use“exotic plants and fruits to addsome fun to our food presenta-tion.” Her favorites are agavecactus leaves on serving trays fortapas parties or red cabbageleaves as bowls for dips on veggieplatters. “During the summer, welove to do ‘cold parties,’ in whichwe serve ceviches, tuna tartareand lots of fun, cold apps andsalads,” she says.

Summer entertaining calls forcool inspiration. We calledupon four on-the-go area cater-ers, and asked them for theirfavorite seasonal dinner partyrecipes and hosting tips. To-gether, the dishes — an appetiz-er, salad, main course and des-sert — could be used as a com-plete menu.

So get those invitations in themail. If you cook it, they willcome.

Kate Parham is a Dallas-basedfreelance food writer and recipedeveloper.

Recipes

TRY THESECREATIVECOMBINATIONS TO IMPRESSHUNGRY GUESTSAT YOUR NEXTSUMMERTIMESOIREE.

32 INDULGEDFW.COM

’Tis theSeasonBY KATE PARHAM PHOTOS BY ROSS HAILEY

BRUSCHETTA WITH MICROGREENSMakes about 12 appetizers

6 tablespoons, plus 1 teaspoon extra-virgin olive oil2 large garlic cloves, minced2 teaspoons finely chopped fresh rosemary1 teaspoon coarse kosher salt1 teaspoon freshly ground black pepper6 large plum tomatoes (about 1 1⁄2 pounds), quartered lengthwise12 1⁄2-inch-thick, diagonally cut baguette slices (each 3 to 4 inches long)12 tablespoons ricotta cheese, dividedAdditional kosher salt and ground pepper, to taste6 thin prosciutto slices, cut in half crosswise1 teaspoon fresh lemon juice1 cup microgreens or baby arugula (Brown prefers microgreens)

1. Preheat oven to 425 degrees. Combine oil, garlic, rosemary, salt and pepperin large bowl to blend. Add tomato quarters and toss to coat. Let stand 5minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade andarrange, cut side down, on prepared baking sheet (reserve marinade fortoasts).2. Roast tomatoes until skin is browned and blistered and tomatoes are verytender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.3. Meanwhile, arrange bread slices on another rimmed baking sheet. Brushtop of each with reserved marinade (including garlic and rosemary bits). Roastbread until top is golden, 10 to 12 minutes. Cool toasts on sheet.4. Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper.Arrange 2 tomato quarters on top of ricotta. Fold prosciutto halves over andplace on tomatoes. Whisk lemon juice and remaining 1 teaspoon oil in mediumbowl to blend; season with salt and pepper. Add microgreens and toss to coat.Top bruschetta with microgreens. Arrange on platter and serve.

Chef MeganRountreeLegacy Cakes BakeryYou may have seen her on TLC’s NextGreat Baker. Or perhaps, you’ve tastedone of her premier specialty cakes fromher custom cake and patisserie shop.Here, Megan Rountree, a graduate of LeCordon Bleu, shares a grilled chicken saladrecipe that includes fresh produce. Whenserving the chicken salad, the Grapevinecaterer suggests, “Get a little of almosteverything in every bite! Don’t be stingy.”She also says that she loves this dishbecause the fruit and nut ingredients areflexible. Party tip: If you’re throwing adinner party, says Rountree, “Don’t havetoo many options. Dinner parties can getexpensive quickly, and it is very importantto be able to enjoy them along with yourguests.” Another great idea: “Serve bever-ages out of old-fashioned beverage dis-pensers.”

GRILLED CHICKEN SALAD WITHRASPBERRY VINAIGRETTEServes 8

3 chicken breastsRaspberry walnut vinaigrette (Rountree likes Wish-Bone Light)3 bags baby spinach3⁄4 cup dried cranberries3⁄4 cup candied or toasted pecans or walnuts2 diced pears or apples (Rountree likes Honeycrisp)3⁄4 cup feta cheese

1. Marinate chicken breast in Wish-BoneItalian dressing overnight. Place on medium-high grill, cooking about 6 minutes per side. Set aside to cool andthen dice. 2. Toss together with remaining ingredients. 3. Serve immediately.

INDULGEDFW.COM 33

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GRILLED SPICY AHI TUNAWITH MANGO SALSAServes 8

For the salsa:2 mangos, peeled, seeded and chopped1⁄4 cup finely chopped red bell pepper1 green onion, chopped2 tablespoons chopped cilantro1 jalapeño pepper, finely chopped2 tablespoons lime juice1 tablespoon lemon juice

For the rice: 2 cups chicken broth, divided1⁄8 teaspoon powdered saffron2 tablespoons butter1 cup uncooked long-grain white rice, not rinsed1 teaspoon salt

For the tuna rub: 1 1⁄2 teaspoons salt1 1⁄2 teaspoons pepper1 1⁄2 teaspoons garlic powder1⁄2 teaspoon chili powder1⁄2 teaspoon cayenne8 8-ounce ahi tuna steaks

1. To make the mango salsa: In amedium bowl, combine all ingredi-ents. Cover, and allow to sit at least30 minutes before serving.2. To make the rice: Bring 1⁄2 cupchicken broth to a boil and mix in thesaffron. In a skillet that can be tight-ly covered, melt the butter overmedium-high heat. Stir in the riceand the teaspoon of salt. Cook, stir-ring constantly, until the rice beginsto absorb the butter and becomesopaque, but do not brown the rice.Quickly pour in the remaining 1 1⁄2

cups boiling chicken broth along withthe saffron water. Cover immedi-ately, reduce heat to low and cook20 minutes, or until all of the liquidis absorbed. For best results, do notremove the lid while the rice is cook-ing.3. To make the tuna: In a small bowl,combine all the rub ingredients.Season the tuna steaks with themixture. Heat up the grill and, usinga grill mop or paper towels, oil thegrill to stop the tuna from sticking.Cook the tuna to medium tempera-ture, about 4 minutes per side. 4. Serve the tuna on a bed of rice,topped with a generous serving ofthe mango salsa.

Recipes

34 INDULGEDFW.COM

Chef Gina SanchezBison Station Modern Texas Cuisine and CateringRaised in San Antonio, Gina Sanchez knows a thing ortwo about authentic Mexican cuisine. She likes bold,diverse, flavorful meals that pay special attention tofresh and healthful ingredients — like this recipe forspicy tuna with mango salsa. During the summer, youcan find Sanchez making this tuna dish over and overagain. “It’s a really great summer dish becausethere’s very little prep time and it’s great for an out-door or indoor party since you can use either grill.”Party tip: Sanchez, a graduate of the Culinary Busi-ness Academy and member of the United StatesPersonal Chef Association (USPCA), recommends“placing your dishes on the table at different heightsto create an eye-catching buffet presentation.”

“It’s a really greatsummer dish becausethere’s very little preptime; it’s great for an

outdoor or indoorparty”-Gina Sanchez

Chef TomMcGrathUltimate Cuisine andEventsFort Worth caterer TomMcGrath, also executivechef of The CommunityKitchen at the Tarrant AreaFood Bank, says this grilledpeaches with mascarponedish gets a good flavordimension from the grill.And, he says, “Add a splashof my wife’s favorite Mos-cato wine to this dish and italmost makes the dessertan after-dinner drink!”Party tip: McGrath stress-es simplicity when throw-ing a dinner party. “I wantsomething relatively quick,but with all the benefits ofthe summer,” he says.“Peaking produce cookedvery plain and simple. Simplicity is elegance.”

GRILLED PEACHES WITH VANILLA BEANMASCARPONEServes 4

4 peaches 1⁄2 cup turbinado sugar, for dipping1⁄2 cup heavy whipping cream, chilled 1⁄4 cup powdered sugar2 cups Italian mascarpone cheese, room temperature2 tablespoons vanilla bean paste1 bottle Moscato wine, chilled

1. Cut the peaches in half and dip the cut side in turbi-nado sugar. Set them on a hot grill and brulee them,cut side down, for about 30 seconds. Watch for hotspots in your grill. This time will vary. Once grilled andslightly cooled, cut the peaches in half, creating quar-ters. Set aside.2. In a small mixing bowl, beat whipping cream. Once itstarts to thicken, add powdered sugar. Combine mas-carpone, vanilla bean paste and whipping cream in amedium mixing bowl. Fold delicately with a fork. Do notuse an electric mixer, as the mascarpone might curdlefrom over-mixing.3. Take three peach quarters and serve in a cham-pagne saucer or martini glass, topped with a dollop ofsweetened vanilla bean mascarpone and a splash ofice-cold Moscato wine.

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