Wedding Cakes

A wedding cake is the traditional cake served at wedding receptions following dinner. In some parts of England, the wedding cake is served at a wedding breakfast, on the morning following the ceremony. In modern Western culture, the cake is usually on display and served to guests at the reception. Traditionally, wedding cakes were made to bring good luck to all guests and the couple. Modernly however, they are more of a centerpiece to the wedding and are not always even served to the guests. Some cakes are built with only a single edible tier for the bride and groom to share.
The contemporary wedding cake has grown out of many traditions. One of the first traditions began in Ancient Rome where bread was broken over the bride’s head to bring good fortune to the couple. In Medieval England cakes were stacked as high as possible for the bride and groom to kiss over, if they successfully kissed over the stack they were guaranteed a prosperous life together. From this the Croquembouche was created. The myth behind this cake tells that a Pastry chef, visiting Medieval England, witnessed their tradition of piling sweet rolls between the bride and groom which they would attempt to kiss over without knocking them all down. The pastry chef then went back to France and piled sweet rolls up into a tower to make the first Croquembouche. The modern croquembouche is still very popular in France however it is common to place the croquembouche tower on a bed of cake and make it one of the top tiers of the wedding cake. This traditional French wedding cake is built from Profiteroles and given a halo of spun sugar.
The modern wedding cake as we know it now originated at the wedding of Prince Leopold, Duke of Albany, in 1882; his wedding cake was the first to actually be completely edible. Pillars between the cake tiers did not begin to appear until about 20 years later. The pillars were very poorly made from broomsticks covered in icing. The tiers represented prosperity and were a status symbol because only wealthy families could afford to include them in the cake. Prince Leopold’s wedding cake was created in separate layers with very dense icing. When the icing hardened the tiers were then stacked; this method had never been used before, and it was a groundbreaking innovation for wedding cakes at the time. Modern wedding cakes still use this method, but because of the size of today’s cakes, internal support is added to each layer in the form of dowels.

Here comes the bride...

A number of cultures have adopted the traditional Western custom of the white wedding, in which a bride wears a white wedding dress and veil. This tradition was popularized through the wedding of Queen Victoria. Some say Victoria's choice of a white gown may have simply been a sign of extravagance, but may have also been influenced by the values she held which emphasized sexual purity. Within the modern 'white wedding' tradition, a white dress and veil are unusual choices for a woman's second or subsequent wedding.

The use of a wedding ring has long been part of religious weddings in Europe and America, but the origin of the tradition is unclear. One possibility is the Roman belief in the Vena Amoris, which was believed to be a blood vessel that ran from the fourth finger (ring finger) directly to the heart, thus when a couple wore rings on this finger their hearts were connected. Historian Vicki Howard points out that the belief in the "ancient" quality of the practice is most likely a modern invention."Double ring" ceremonies are also a modern practice, a groom's wedding band not appearing in the United States until the early 20th century.

The wedding ceremony is often followed by a drinks reception then a wedding breakfast, in which the rituals may include speeches from the groom, best man, father of the bride and possibly the bride, the newlyweds first dance as a couple, and the cutting of an elegant wedding cake.

Music played at Western weddings includes a professional song for walking down the aisle (ex: wedding march) and reception dance music includes:

·        Various works for trumpet and organ, arguably the most famous of which include the Prince of Denmark's March by Jeremiah Clarke as a processional, the "Trumpet Tune" by Henry Purcell and the "Trumpet Voluntary" by John Stanley as recessionals.

·        Selections by George Frideric Handel, perhaps most notably the "Air" from his Water Music as processional and the "Alla Hornpipe" as recessional.

·        The "Bridal Chorus" from Lohengrin by Richard Wagner, often used as the processional and commonly known as "Here Comes the Bride". Richard Wagner is said to have been anti-Semitic, and as a result, the Bridal Chorus is often not used at Jewish weddings.

·        Johann Pachelbel's Canon in D is an alternative processional.

·        The "Wedding March" from Felix Mendelssohn's incidental music for the Shakespeare play, A Midsummer Night's Dream, used as a recessional.

·        The "Toccata" from Charles-Marie Widor's Symphony for Organ No. 5, used as a recessional.

·        Segments of the Ode to Joy, the fourth movement of Ludwig van Beethoven's Ninth Symphony.

Red Tie Cafe had their first private wedding at Sandton View Center. It was intimate and cozy. And as suspected, a perfect venue for small weddings, with more personal touch and feel.

http://redtiecateringjhb.wozaonline.co.za/Gallery

Soda Drinks...the thirst quencher since the 18th century

A soft drink (also called soda, pop, coke, soda pop, fizzy drink, tonic, seltzer, mineral, sparkling water, lolly water or carbonated beverage) is a beverage that typically contains water (often, but not always, carbonated water), usually a sweetner and usually a flavouring agent. The sweetener may be sugar, high fructose corn syrup, fruit juice, sugar substitutes (in the case of diet drinks) or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients.

Soft drinks are called "soft" in contrast to "hard drinks" (alcoholic beverages). Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume if the drink is to be considered non-alcoholic. Fruit juice, tea and other such non-alcoholic beverages are technically soft drinks by this definition but are not generally referred to as such.

Soft drinks may be served chilled or at room temperature, and some, such as Dr Pepper, can be served warm.

In the late 18th century, scientists made important progress in replicating naturally carbonated mineral waters. In 1767, Englishman Joseph Priestly first discovered a method of infusing water with carbon dioxide to make carbonated water when he suspended a bowl of distilled water above a beer vat at a local brewery in Leeds, England. His invention of carbonated water (also known as soda water) is the major and defining component of most soft drinks.

Priestley found that water treated in this manner had a pleasant taste, and he offered it to friends as a refreshing drink. In 1772, Priestley published a paper entitled Impregnating Water with Fixed Air in which he describes dripping oil of vitriol (or sulfuric acid as it is now called) onto chalk to produce carbon dioxide gas, and encouraging the gas to dissolve into an agitated bowl of water.

Another Englishman, John Mervin Nooth, improved Priestley's design and sold his apparatus for commercial use in pharmacies. Swedish chemist Torbern Bergman invented a generating apparatus that made carbonated water from chalk by the use of sulfuric acid. Bergman's apparatus allowed imitation mineral water to be produced in large amounts. Swedish chemist Jöns Jacob Berzelius started to add flavors (spices, juices, and wine) to carbonated water in the late eighteenth century.

Soft drinks are made by mixing dry ingredients and/or fresh ingredients (for example, lemons, oranges, etc.) with water. Production of soft drinks can be done at factories or at home.

Soft drinks can be made at home by mixing either a syrup or dry ingredients with carbonated water. Carbonated water is made using a soda siphon or a home carbonation system or by dropping dry ice into water. Syrups are commercially sold by companies such as Soda Club; dry ingredients are often sold in pouches, in the style of the popular U.S. drink mix Kool-Aid.

Drinks like ginger ale and root beer are often brewed using yeast to cause carbonation.

Salad...old faithful friend!

Salad is a congregation of various foods, that may or may not contain leafy vegetables, usually served chilled or at a moderate temperature. Many people use the word "salad" to describe light, savory leafy vegetable dishes, most often served with a sauce or dressing, but the term may also refer to dishes made of ingredients such as fruits, grains, meats, seafood and sweets. Though many salads use raw ingredients, some use cooked ingredients; most salads use vegetables, though fruit salads also exist.

The word "salad" comes from the French salade of the same meaning, from the Latin salata (salty), from sal (salt). In English, the word first appears as "salad" or "sallet" in the 14th century.

The Romans and ancient Greeks ate mixed greens with dressing. In his 1699 book, Acetaria: A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens. Mary, Queen of Sctos, ate boiled celery root over greens covered with creamy mustard dressing, truffles, chevril, and slices of hard-boiled eggs.

The United States popularized mixed greens salads in the late 19th century; other regions of the world adopted them throughout the second half of the 20th century. From Europe and the Americas to China, Japan, and Australia, salads are sold in supermarkets, at restaurants and at fast food chains. In the US market, restaurants will often have a "Salad Bar" laid out with salad-making ingredients, which the customers will use to put together their salad.

Salads may be served at any point during a meal, such as:

• Appetizer salads, light salads to stimulate the appetite as the first course of the meal.
• Side salads, to accompany the main course as a side dish.
• Main Course salads, usually containing a portion of heartier fare, such as chicken breast or slices of beef.
• Palate-cleansing salads, to settle the stomach after the main course.
• Dessert salads, sweet versions often containing fruit, gelatin and/or whipped cream.

Salads on offer at Red Tie Cafe:

http://redtiecateringjhb.wozaonline.co.za/Menu

http://www.zomato.com/johannesburg/restaurants?q=red+tie+cafe

Benedict...Eggs Benedict!

Eggs Benedict is an American breakfast dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce.

There are conflicting accounts as to the origin of Eggs Benedict, including: In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise." Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.

A third claim to the Eggs Benedict fame was circuitously made by Edward P. Montgomery on behalf of Commodore E.C. Benedict. In 1967 Montgomery wrote a letter to then NY Times columnist Craig Claiborne and included a recipe he claimed to have received through his Uncle, a friend of the Commodore. Commodore Benedict's recipe - by way of Montgomery - varies greatly from Chef Ranhofer's version, particularly in the hollandaise sauce preparation - calling for the addition of "hot, hard-cooked egg and ham mixture."

Red Tie Cafe launched their new menu in December 2013, and added their take on the Eggs Benedict, now called a Breakfast burger! Using the English muffin as you would a burger bun, it is filled with a poached eggs, grilled tomato, hollandaise sauce, beef patty and then your choice of either ham, savoury beef mince or creamed spinach...

http://redtiecateringjhb.wozaonline.co.za/Menu
http://www.zomato.com/johannesburg/red-tie-cafe-bryanston/info#tabtop

Cappuccino...

Cappuccino is a coffee drink topped with foamed milk. It is made in a steam-producing espresso machine. The espresso is poured into the bottom third of the cup, followed by a similar amount of hot milk. The top third of the drink consists of milk foam; this foam can be decorated with artistic drawings made with the same milk, called latte art. In a traditional cappuccino, as served in Europe and artisan coffee houses in the United States, the total of espresso and milk/foam make up between approximately 150–180 ml (5–6 imp fl oz; 5–6 US fl oz). 

'Cappuccino' comes from the diminutive form of cappuccio in Italian, meaning 'hood' or something that covers the head, thus 'cappuccino' reads 'small capuchin'. The coffee beverage has its name not from the hood but from the colour of the hooded robes worn by monks and nuns of the capuchin order. This colour is quite distinctive and 'capuchin' was a common description of the colour of red-brown in 17th-century Europe. The capuchin monks chose the particular design of their orders' robes both in colour and shape of the hood back in the 16th century, inspired by Francis of Assisi's preserved 13th century vestments.

The consumption of coffee in Europe was initially based on the traditional Ottoman preparation of the drink, by bringing to boil the mixture of coffee and water together, sometimes by adding sugar. The British seem to have started filtering and steeping coffee already in the 2nd part of the 17th century and France and continental Europe followed suit. By the 19th century coffee was brewed in different devices designed for both home and public Cafés. Adding milk to coffee is mentioned by Europeans already in the 1600s, and sometimes advised. 

Cappuccino as we write it today is first mentioned in northern Italy in the 1930s, and photographs from that time show a 'viennese' —a coffee topped with whipped cream sprinkled with cinnamon or chocolate. The steamed milk atop is a later addition. Though coffee was brewed differently all over Europe after WW2, in Italy, the real espresso machines became widespread only during the 1950s, and 'cappuccino' was re-defined, now made from espresso and frothed milk (though far from the quality of steamed milk today). As the espresso machines improved, so did the dosing of coffee and the heating of the milk. Outside Italy, 'cappuccino' spread, but was generally made from dark coffee with whipped cream, as it still is in large parts of Europe. The 'Kapuziner' remained unchanged on the Austrian coffee menu, even in Trieste, which by 1920 belonged to Italy and in Budapest, Prague, Bratislava and other cities of the former Empire.

For Latte Art designs: http://www.latteart.org/photos-latte-art.html

The French Frie...or is it chips?

French fries (American |English) or chips, fries, finger chips, or French-fried potatoes are batons of deep fried potatoes. Americans and most Canadians refer to any elongated pieces of fried potatoes as fries, while in the United Kingdom, Australia, Ireland and New Zealand, long, thinly cut slices of fried potatoes are sometimes called fries to distinguish them from the more thickly cut strips called chips.

French fries are served hot and generally eaten as an accompaniment with lunch or dinner, or eaten as a snack, and they are a common fixture of fast food. French fries are generally salted and, in their simplest and most common form, are served with ketchup; in many countries, though, they are topped instead with other condiments or toppings, including vinegar, mayonnaise, or other local specialities. Fries can also be topped more elaborately, as is the case with the dishes of poutine and chilli cheese fries. Sometimes, fries are made with sweet potatoes instead of potatoes, are baked instead of fried, or are cut into unusual shapes, as is the case with curly fries, wavy fries, or tornado fries.

Thomas Jefferson had "potatoes served in the French manner" at a White House dinner in 1802.

The expression "French Fried Potatoes" first occurs in print in English in the 1856 work Cookery for Maids of All Work by E Warren:

"French Fried Potatoes. – Cut new potatoes in thin slices, put them in boiling fat, and a little salt; fry both sides of a light golden brown colour; drain."

In the early 20th century, the term "French fried" was being used in the sense of "deep-fried", for other foods such as onion rings or chicken.

It is unlikely that "French fried" refers to frenching in the sense of julienning, which is not attested until after French fried potatoes. Previously, Frenching referred only to trimming meat off the shanks of chops.

Red Tie Cafe has recently added sweet potato as an option for fries...you can even mix potato and sweet potato fries! 

http://redtiecateringjhb.wozaonline.co.za/Menu

Mac and Cheese

The history of Macaroni and Cheese

Macaroni and cheese, also called "mac and cheese" in American English and Canadian English; "macaroni pie" in Caribbean English; and "macaroni cheese" in the United Kingdom, Australia and New Zealand; is a dish consisting of cooked macaroni pasta and cheese, though it can also incorporate other ingredients, such as bread crumbs, Worcestershire sauce and white sauce.

Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a saucepan on the top of the stove from scratch or using a packaged mix.

Pasta and cheese casseroles have been recorded in cookbooks as early as the 14th century's Liber de Coquin, one of the oldest medieval cookbooks. It is a French dish of parmesan and pasta and was brought to England in the 14th century. A cheese and pasta casserole known asmakerouns was recorded in a the famous medieval French cookbook The Forme Cury, which was written in the 14th century. It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. 

The first modern recipe for the dish was included in cookery writer Elizabeth Raffald's 1769 book The Experienced French Housekeeper. Raffald's recipe is for a bechamel sauce with cheddar cheese, which is mixed with macaroni, sprinkled with parmesan and baked until bubbly and golden. The famous British Victorian cookbook Mrs Beeton's Book of Household Management included two recipes for the dish. One recipe states that "The macaroni, (which should be "tender but perfectly firm, no part being allowed to melt, and the form entirely preserved" – lest one be tempted to cook it for so long it actually disintegrated) is then topped with more cheese, pepper and breadcrumbs, before receiving a final dose of melted butter for good measure and being placed before a "bright fire" to brown the crumbs, or grilled with a salamander." 

Red Tie Cafe serves a different twist to the Mac and Cheese, by incorporating grilled chicken and adding BBQ sauce to the cheese mixture...

http://redtiecateringjhb.wozaonline.co.za/Menu

Bonjour! Shall we start the day with a Croissant?

The origin of the croissant

A croissant (ⁱ/krəˈsɑːnt/ or /ˈkwʌsɒŋ/; French pronunciation: [kʁwa.sɑ̃] ( listen)) is a buttery flaky viennoiserie pastry named for its well known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Crescent-shaped food breads have been made since the Middle Ages, and crescent-shaped cakes possibly since antiquity.

Croissants have long been a staple of French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. The croissanterie was explicitly a French response to American-style fast food, and today 30–40% of the croissants sold in French bakeries and patisseries are frozen.

This innovation, along with the croissant's distinctive shape, has made it the most well known item of French food in much of the world. Today, the croissant remains popular in a continental breakfast.

The Kipferl, ancestor of the croissant, has been documented in Austria going back at least as far as the 13th century, in various shapes. The Kipferl can be made plain or with nut or other fillings (some consider the rugelach a form of Kipferl).

The "birth" of the croissant itself – that is, its adaptation from the plainer form of Kipferl, before the invention of Viennoiserie – can be dated with some precision to at latest 1839 (some say 1838), when an Austrian artillery officer, August Zang, founded a Viennese bakery ("Boulangerie Viennoise") at 92, rue de Richelieu in Paris. This bakery, which served Viennese specialities including the Kipferl and the Vienna loaf, quickly became popular and inspired French imitators (and the concept, if not the term, viennoiserie, a 20th-century term for supposedly Vienna-style pastries). The French version of the Kipferl was named for its crescent (croissant) shape and has become a identifiable shape across the world.

Red Tie Catering has interesting fillings for their croissants...keep a look out for more variations of fillings coming soon!

http://redtiecateringjhb.wozaonline.co.za/Menu

Sandwiches...not just a lunch item anymore!

The history of the sandwich

A sandwich was originally a portable food item or finger food which began its popularity primarily in the Western World, but is now found in various versions in numerous countries worldwide. A sandwich commonly consists of two or more slices of bread, with one or more fillings between them. Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. The bread can be used plain, or it can be coated with one or more condiments to enhance the flavours and texture. As well as being homemade, sandwiches are also widely sold in restaurants and cafes, and are sometimes served hot as well as cold.

The sandwich is considered to be the namesake of John Montagu, 4th Earl of Sandwich, because of the claim that he was the eponymous inventor of this food combination.

Although the modern concept of a sandwich using slices of bread (as found within the Western World) can arguably be traced to 18th century Europe, the use of some kind of bread or bread-like substance to wrap, or lie under (or under and over) some other type of food, long predates this use, and has been found in numerous much older cultures worldwide.

Initially perceived as food that men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of an industrial society and the working classes made fast, portable, and inexpensive meals essential.

It was at the same time that the sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early 20th century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was already widespread in the Mediterranean.

http://redtiecateringjhb.wozaonline.co.za/Menu

Did anyone say Hamburger?

The history of the Hamburger

The hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, a Danish immigrant, owner of Louis' Lunch in New Haven, Connecticut. There have been rival claims by Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, and Fletcher David.White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase. However, it gained national recognition at the 1904 St. Louis Worlds Fair when the New York Tribune namelessly attributed the hamburger as, "the innovation of a food vendor on the pike".No conclusive claim has ever been made to end the dispute over the inventor of the hamburger with a variety of claims and evidence asserted since its creation.

The Hamburger today

Hamburgers are usually a feature of fast foods restaurants. The hamburgers served in major fast food establishments are usually mass-produced in factories and frozen for delivery to the site. These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from ground beef.

Burgers can also be made with patties made from ingredients other than beef. For example, a turkey burger uses ground turkey meat, a chicken burger uses ground chicken meat. A buffalo burger uses ground meat from a bison, and an ostrich burger is made from ground seasoned ostrich meat. A deer burger uses ground venison from a deer.

A veggie burger, garden burger or tofu burger uses a meat analogue, a meat substitute such as tofu, TVP, seitan(wheat gluten), quorn, beans, grains or an assortment of vegetables, ground up and mashed into patties.

At Red Tie we have many burger variations from the classic beef and chicken, to the ramen burger and a deep fried patty burger. This all served with hand cut fries or a fresh garden salad.

Visit us at Red Tie Cafe, Sandton View Shopping Center, 82 Homestead Avenue, Bryanston, South Africa

http://redtiecateringjhb.wozaonline.co.za/

Birthday Parties!

Birthday party

A birthday party is a celebration of the anniversary of the birth of the person who is being honored. The tradition started in the mid-nineteenth century but didn't become popular until the mid-twentieth century.

Birthday parties are a feature of many cultures.

In Western cultures, birthday parties include a number of common rituals. The guests may be asked to bring a gift for the honored person. Party locations are often decorated with colorful decorations, such as balloons and streamers. A birthday cake is usually served with lit candles that are to be blown out after a "birthday wish" has been made. The person being honored will be given the first piece of cake. While the birthday cake is being brought to the table, the song "Happy Birthday To You" or some other birthday song is sung by the guests.

At parties for children, time is often taken for the "gift opening" wherein the individual whose birthday is celebrated opens each of the gifts brought. It is also common at children's parties for the host to give parting gifts to the attendees in the form of "goodie bags". Children and even adults sometimes wear party hats (colorful cone-shaped paper hats) at a birthday party.

Birthday parties are often larger and more extravagant if they celebrate someone who has reached what is regarded in the culture as a milestone age, such as transition from childhood to adulthood. Examples of traditional coming of age celebrations include the North American sweet sixteen party. 

To have your birthday party hosted, contact us at:

http://redtiecateringjhb.wozaonline.co.za/

http://www.gumtree.co.za/a-party-catering/bryanston/birthday-party-planning/1001082177450910017158409

Baby Shower at Red Tie

History of the Baby Shower

Traditionally, baby showers were given only for the family's first child, and only women were invited. The original intent was for women to share wisdom and lessons on the art of becoming a mother. 

There is no set rule for when or where showers are to be held. The number of guests and style of entertainment are determined by the host. Most hosts invite only women to baby showers, although there is no firm rule requiring this. If the shower is held after the baby's birth, then the baby is usually brought. Showers typically include food but not a full meal.

Some hosts arrange baby-themed activities, such as games to taste baby foods or to guess the baby's birth date or sex.

Guests bring small gifts for the expectant mother. Typical gifts related to babies include diapers, blankets, baby bottles, clothes, and toys. It is common to open the gifts during the party.

Red Tie Cafe & Catering takes great joy in arranging and hosting baby showers. Our establishment offers a great ambiance to host a baby shower, with the added benefit of catering. We are able to assist in the invitation design, decor, set menus or platters. An added advantage of engaging Red Tie to host your baby shower, is that we can do so off-site at your venue of choice. Your freedom of choice is highlighted in the versatility of Red Tie to customize your food and drink requirements to accommodate the theme or dietary requirements.

Send us a email by visiting your website or our add on Gumtree:

http://redtiecateringjhb.wozaonline.co.za/

http://www.gumtree.co.za/a-events-gigs-nightlife/bryanston/baby-shower-catering-and-decor/1001080995070910017158409