Chef Ricky

Chef Ricky entered the world of culinary arts a little later in life as a career change.Chef Ricky later opened Classy Catering Creations to to provide superior food with unmatched services. Chef Ricky has a combined total of over 5 years in the world of culinary arts. His eye for precision and dedication to each of his clients shines through the food and dishes he prepares, every day.

Author Archives: Chef Ricky

Egg Roll

Tue, May 1, 2012 No Comments by Chef Ricky

A small, stuffed Chinese pastry usually served as an appetizer. Paper-thin pastry wrappers are folded around a savory filling of minced or shredded vegetables and sometimes meat, then folded and rolled before being deep-fried or sometimes, steamed. Egg Roll skins (the pastry wrappers) are available in the refrigerator section of Asian markets and most supermarkets. Spring rolls, so named because they’re traditionally served on the first day of the Chinese New Year (in early spring), are smaller, more delicate versions of the Egg Roll.

From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.

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Sweet & Savory

Thu, March 1, 2012 1 Comment by Chef Ricky

Photo of Chef RickyBy Chef Richard Bishop
Owner
Classy Catering Creations

With this being the Food Issue of Eventful magazine, we at Classy Catering Creations find it fitting to share with you an event we were honored to participate in. We were invited to Sandy Hook, Connecticut, located just 75 miles from New York City. If New York is the “Big Apple”, then Sandy Hook-with the sweetness of a small town and the savory elegance of New England- is the cinnamon.

The scenic drive, through a forest backdrop and breath taking glimpses of the Pootatuck River, lead us to our destination, The Demitasse Café. This is an photo of the Demitasse Cafe in Sandy Hook, CTRustic country and set back from the street, its barn-like appearance was antique and sturdy. But, like its name, it had elegance and softness. The sound of water cascading over nearby rocks further softened its exterior.

Inside was a quaint atmosphere that gave us a warm and peaceful feeling. An amazing combination of savory coffee and sweet pastries filled the air. For the demonstration we decided to incorporate the sweet and savory side of the café and keeping with the French origin of the Demitasse Café name (demitasse in French means “half cup”), we entitled our show, “The Sweet & Savory Side of Crêpes”.

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Classy Crêpes

Wed, February 22, 2012 No Comments by Chef Ricky
A photo of the Classy Pear Crepes

Classy Crepes

Recently we were invited to the Demitasse Cafe to give a demonstration of crêpes. With this demo we wanted to show the sweet & savory side of them. Below is our Classy Crêpesrecipe. This recipe is a basic crepe recipe and can be easily modified to fit you desired end result.

Classy Crêpes Ingredients:

  • 1 cup Flour (For gluten free use rice flour)
  • 2 – Eggs
  • ½ cup Milk (for lactose free use rice milk)
  • ½ cup Water
  • 2 tbsp. Butter (melted and cooled)

Classy Crêpes Directions:

  1. In a large mixing bowl whisk togetherA photo of the two kinds of crepes made at the Sweet & Savory Demothe flour and the eggs. Gradually add the milk and water while stirring to combine the ingredients. Add the melted butter and mix until the mixture is smooth.
  2. Heat a lightly oiled sauté pan or griddle to a medium high heat and pour approximately ¼ cup of the batter into the sauté pan. Tilt the sauté pan in a circular motion to spread the batter evenly across the surface of the pan.
  3. Cook the crêpes for approximately 2 minutes, until just before browning of the crêpes occurs. Loosen with a rubber spatula and cook the other side.
  4. Stuff and serve hot.

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Raspberry Cream Log

Wed, February 15, 2012 No Comments by Chef Ricky

Raspberry Cream Log Ingredients:

  • 9 oz. – cream cheese
  • 2 tsp. – sugar
  • 2 Tbsp. – butter (melted for brushing)
  • 6 sheets – filo dough
  • 4 oz. – fresh raspberries
  • 1 tbsp. – confectioner’s sugar (for dusting)
  • 6 sheets – filo dough

Raspberry Cream Log Directions:

  1. Preheat the oven to 350 degrees. In a bowl cream the sugar and the cream cheese. Add the raspberries and mix gently to keep from over crushing them.
  2. Place one sheet of filo on the counter flat and lightly brush it with butter. Lay the second sheet on top and repeat this process until you have combined all 6 sheet of filo dough.
  3. Spread the raspberry mixture along one of the short sides of the filo dough. Then gently roll the filo and the filling into a roll so that it looks like a log.
  4. Spray a sheet pan with non-stick cooking spray and gently place the log onto the sheet pan. Brush the log with the remaining melted butter to coat it evenly and place it in the oven. Cook for 15 minute then turn the pan 180 degrees. Cook for an additional 10 to 15 minutes or until golden brown.
  5. Remove the Raspberry Cream Log from the oven and set it aside to cool. Gently slice it into the desired portion and place on a plate. Lightly dust with confectioner’s sugar and add a mint leaf to garnish and whole raspberry to serve.

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Pan Seared Scallops In White Wine Sauce with Pasta

Wed, February 8, 2012 No Comments by Chef Ricky

Pan Seared Scallops In White Wine Sauce with Pasta Ingredients:

  • 2/3 lb. – fresh scallops
  • 1/4 cup – white wine
  • 2/3 Tbsp. – fresh scallions (chopped finely)
  • 1 – clove garlic (minced)
  • 1/3 lb. – angel hair pasta
  • 2/3 Tbsp. – butter
  • 2/3 Tbsp. – fresh lemon juice
  • 1/8 – tsp. – fresh basil (chopped finely)
  • 1/16 tsp. – white pepper
  • 1/3 Tbsp. – fresh parsley (rough chopped)

Pan Seared Scallops In White Wine Sauce with Pasta Directions:

  1. Cook the pasta in a pot of salted water according to the package directions. Drain and set aside.
  2. PRinse the scallops in cold water and allow them to drain in strainer for a few moments. While they drain add the butter
    and the olive oil to a pan over a high heat. As the butter just begins to brown and the pan is beginning to smoke, gently place the scallops into the pan and reduce the heat to medium. Allow the scallops to get golden brown, then gently turn them over and repeat. Depending on the size of the scallops they should take approximately 6 minutes to cook. When they are finished remove them from the pan.
  3. Add the white wine, lemon juice, scallions, and basil to the pan over medium heat, stirring on occasion for about 2 minutes. Add the minced garlic, salt and pepper and remove from the heat.
  4. Place a portion of the pasta on each plate and set 3 scallops on top. Drizzle 1 to 2 tbsp. of the sauce over the top garnish with the roughly chopped parsley and serve.

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Breakfast By the River

Fri, February 3, 2012 No Comments by Chef Ricky

A photo of the Demitasse Cafe & Classy Catering Creations Logos

We are having a brunch, on Sunday 03/04/2012. We have 2 seating’s available. The first seating is at 10 AM and the second seating is at 12:30 PM.

This month the menu consists of the following items:

  • Apple stuffed French toast
  • Omelet Station
  • Crepes

Included Omelet Options

  • Chopped Red Peppers
  • Ham
  • Cheddar Cheese
  • Onions
  • Mushrooms
  • Smoked Salmon
  • Spinach
  • Boursin Cheese
  • Tomatoes

Included Crepe Options

Crepe Options

  • Seafood Stuffing
  • Fruit & Cream Cheese (based on seasonality)
  • Burrito style

Reservations Required to guarantee seating
$25 per person


To make your reservation complete the form below!


First Name *Last Name *

Email *Phone

Message

5 * 1 + 13 =? 

You will receive an email with an invoice for your reservation. All reservations must be paid to confirm your reservation.

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Roasted Beet & Pear Salad

Wed, February 1, 2012 No Comments by Chef Ricky

Roasted Beet & Pear Salad Ingredients:

  • 1 – beet (pre-boiled and cooled)
  • 6 oz. – spring mix
  • ¼ lb. – goat cheese
  • Salt and Pepper to taste
  • 1 – pear
  • 1 cup – balsamic vinegar
  • ½ cup – toasted mixed nuts.
  • 2 tbsp. – olive oil

Roasted Beet & Pear Salad Directions:

  1. Preheat the oven to 350 degrees. Peel and slice the beet into even wedges. You should get approximately 8 wedges. Lightly spray a cookie sheet with nonstick spray. Place the beet wedges into a small bowl, add 1 tbsp. of the olive oil, and lightly sprinkle salt and pepper on top. Next, gently mix the beets with your hand (watch out your hand may turn slightly pink.) until they are evenly covered with the salt, pepper, and olive oil. Spread the beets out evenly on the sheet pan and roast them in the oven for approximately 10 to 15 minutes. Then turn them over, place them back into the oven for an additional 10 to 15 minutes.
  2. Place the mixed nuts into a small bowl, add the other 1 tbsp. of olive oil, and lightly sprinkle salt and pepper. Next, gently toss the nuts to coat evenly with the salt, pepper, and olive oil. Then spread them onto a sheet pan and roast them in the oven for approximately 10 to 15 minutes. Watch them closely as they burn quickly.
  3. Pour the balsamic vinegar into a small sauce pan and place on the stove over a medium high heat. When it comes to a boil reduce the heat to medium low and allow it to reduce by nearly half. At this point is should appear to be the consistency of a syrup. Remove from the heat and set it to the side to cool.
  4. Place a small handful of the spring mix onto the plate you will be using for the salad. Wash the pear, slice it in half, and remove the seeds and the stem. Slice one half into thin slices. Place half of the slices on each plate and add 3 to 4 beet
    wedges to the salad. Crumble the goat cheese over the entire plate and drizzle an ounce or two of the reduced balsamic vinegar on top. As a finishing touch add the toasted nuts on top, and enjoy!

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