Catering by Alyse and Private Jet Gourmet: Feeding the Rich and Famous
The food service portion of the day is fairly tame except for the entourage and "hangers-on" who rush the table uninvited. There was the 4 a.m. rap video shoot at a strip club where the breakfast orange juice was used for spiked drinks. It seemed harmless enough, except "by lunchtime, all the girls were really drunk, hungover, and crabby." Probably not the look the director was going for.
But when the economy took a turn, the jet business slowed, so McGowan jumped in as lead caterer for Top Chef Miami and 45 days with the most discerning clients. "Padma, Tom, and the rest of the crew were great," she says. But the cheftestants were picky and difficult. "Especially when they felt they were about to get kicked off." I think that's what we call "projecting."
What's next for McGowan? "I love what I do and am just going to keep doing it," she says. So next time you see a production shoot on South Beach with Lil Wayne, Flo Rida, or swanky models, look out for McGowan and her crew.
31/8 oz olive oil
2 1/4 oz white onion, finely chopped
1 5/8 bell peppers, red and green
2 1/2 oz corn
3/4 oz garlic
1 1/4 oz creole seaoning
1 oz mustard
3 1/2 oz Parmesan cheese
3 1/4 oz panko breadcrumbs
1 lb lump crabmeat
2 1/4 oz flour
1/2 tsp hot sauce
juice from 1 lime
In a sauté pan, mix the olive oil, onions, red and green peppers, corn, salt , pepper, garlic, and creole seasoning. Sauté until crisp and tender. Set aside.
In a separate bowl, mix the eggs, mustard, Parmesan, breadcrumbs, crabmeat, flour, hot sauce, and lime juice. Add the sautéed onions and peppers.
Heat some oil in a 12-inch skillet and add the crabcakes, working in batches. Cook for about 5 minutes on each side or until golden brown.
Serve with remoulade (recipe below).
5 cups mayonnaise
2 tsp garlic powder
3 tsp hot sauce
1 tsp worchester sauce
1 tsp salt
1 tsp pepper
2 tsp paprika
Mix all ingredients in a bowl. Let sit in fridge for an hour before serving.
Catering by Alyse