Ten Years of Tempting Tastebuds

10 Years

-ofTempting Tastebuds

Hard to believe that it’s been ten years since Brian and Laura Justice began their catering endeavor Tasteful Temptations. Since that time, their staff has grown, they are also owners and operators of the Zeppelin Café at the Brunswick Golden-Isles Airport, and they’ve started a family as well. Spreading themselves too thin? Hardly! They have an excellent reputation for private chef services as well as catering at weddings, corporate functions, large fundraisers, and community events. They have won numerous awards over the years at A Taste of Glynn, the Jekyll Island Shrimp & Grits Festival, and were named Best Caterer by Elegant Island Living readers in 2015.

In 2017, not only do Brian and Laura mark ten years of business with Tasteful Temptations, but they will also be celebrating ten years

THIS PAGE: Event Coordinator Veronica Howard welcomes you in the first step to experience a stress-free catering experience. OPPOSITE PAGE: Owner/Chef Brian Justice with the desserts he prepared especially for EIL.

of marriage. And to add to these momentous occasions in their lives and careers, they’re looking forward to the opening of their new building at 2019 Demere Road. In addition to a huge kitchen that is a caterer’s dream, the new facility has a front lobby open to the public, so prospective clients can drop by and inquire in person. Additionally, there is a conference room that seats 8-10 people which is available for event coordination, planning, tastings, and even small conferences. The front lobby and conference room have a warm coastal feel and will make guests feel right at home here in the Golden Isles. Catering clients will also be able to pick up their orders at the new building to forgo delivery fees, if desired. Brian says, “We are really looking forward to what this new chapter of Tasteful Temptations will bring.”

Choosing Tasteful Temptations for your party will delight your guests’ palette or as employee Shelly Morgan says a client once told her that they’re “the foodie’s caterer.” If you’re looking for excellent food to highlight the event, they’re masters of the menu! You need only take a look at the menus on their website to see some of the mouthwatering selections and appreciate the level of cuisine they offer. Brian is a Georgia local with 20 years of culinary experience who was accepted into the Culinary Apprentice program at The Cloister on Sea Island in 1992. In his seven years there, he helped open Ocean Forest and the remodeled Beach Club. He left for a position at The Breakers in Palm Beach, where he and Laura met and fell in love. He moved back to St. Simons Island around 2003 to work at The Lodge. Laura is a graduate of Johnson and Wales University. After her time at The Breakers, where she served as part of the Chef Brigade, she moved to St. Simons Island to work as a Chef de Parti at The Lodge with Brian. They were married in 2007.

Speaking of weddings, with Valentine’s Day happening this month, of course everyone’s thoughts turn to the busy engagement season and upcoming nuptials and the accompanying parties and receptions. Tasteful Temptations can handle wedding receptions, rehearsal dinners, engagement parties, showers, bridal luncheons and breakfasts, and any other gathering in preparation for or celebration of the big day, whether formal or casual, large party or small. They will work with you to provide a unique menu that suits both your tastes and your budget, and will provide their undivided attention no matter the size of the party. Due to their years of experience here, they can also assist you with site selection throughout the Golden Isles, equipment and tent rental, layout and décor, lighting and sound (including DJs and bands), and limousine service. There is nothing they enjoy more than working with couples and their families to make the wedding experience a magical one.

But don’t just think of Tasteful Temptations as a wedding or event caterer, they can make your Valentine’s Day special too. They can prepare a special romantic dinner at home for two, make a picnic basket of gourmet delights for you to take to the beach, or even set you up with a variety of fruit and morning nibbles for an intimate breakfast. And if you DO pop the question on Valentine’s Day, remember them for all the celebrations that follow.

For those who are tackling Valentine’s Day on their own, Brian offers up a “do-it-yourself” recipe for a classic favorite dessert. (continues)

THIS SPRING, WE SALUTE NAVY!

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Crème Brûlée

People have long been tempted by the decadent deliciousness of this sweet dessert custard. The exact origin of crème brûlée is uncertain. France, England, and Spain all claim to be the country where crème brûlée was created. The first printed recipe for a dessert called crème brûlée is from the 1691 edition of the French cookbook Le Cuisinier Royal et Bourgeois by Francois Massialot, a cook at the Palace of Versailles. That version was a sweet custard of egg yolks and milk with a burnt sugar crust. It is similar to the modern versions.

– Serves 4 –

INGREDIENTS:

2 cups heavy whipping cream 1 vanilla bean, split and seeds removed 5 large egg yolks 1/3 cup granulated white sugar about 4 tablespoons superfine white sugar

INSTRUCTIONS:

Preheat oven to 300 degrees. In a saucepan, over medium-high heat, dissolve sugar in cream, and add split vanilla bean. Warm cream to scalding and then set pan aside to cool slightly. Whisk egg yolks briefly in heatproof bowl. Gradually pour (temper) scalding cream into egg yolk mixture, making sure you keep whisking constantly so eggs don’t curdle. Strain into a large measuring cup or pitcher and then evenly pour custard into 4 ramekins. Place ramekins in a larger baking dish, and prepare water bath by carefully pouring enough hot or boiling water so that the water comes halfway up the sides of ramekins. Bake for about 3040 minutes (Baking time can vary depending on size of ramekins and temperature of water.) or just until custards are set (a slight wobble is okay). Immediately remove custards from water bath and cool to room temperature, refrigerate uncovered until cold and firm.

To serve, remove custards from refrigerator. Sprinkle about 1 tablespoon of superfine sugar over top of custards. Using a handheld kitchen torch, caramelize sugar until it is golden brown and bubbly. (Pro tip: if you don’t have a kitchen torch, you can broil custards to caramelize the sugar, but make sure the ramekins and custard are very cold and leave the door of the oven open. Watch very carefully and do not leave unattended, as the caramelization will happen very quickly.) Garnish with fresh berries and enjoy!

Visit the Tasteful Temptations website at tasteful-temptations.com or call them at 912.638.3640. And when the new place on Demere is open, EIL will be the first to let you know!