journalstar.com/lifestyles/food-and-cooking/doorstep-diner-catering-trio-has-fun-while-clients-at-/article_be60ebee-522d-509e-9154-314800bc19ea.html

Doorstep Diner Catering trio emphasizes fun with clients

• BY LARRY L. KUBERT
•  
  • Nov 15, 2018 Updated Nov 15, 2018​
• These innovative and fun-loving Doorstep Diner Catering staff members are (from left) Chef Jeff, Laurie Fraser and Chad Klein.

PHOTO BY LARRY L. KUBERT



When one hires a caterer, there are usually a couple obvious reasons. It is for a special event. And because the event is special, an element of stress might be involved for those hosting the event.
The conclusion might be that a caterer will be able to remove a good deal of that stress while organizing and servicing the event.
That is where Doorstep Diner Catering walks in the door. They are an award-winning trio of professionals who also know how to have fun with an event and make their clients’ lives more enjoyable.
Doorstep Diner Catering comprises Chef Jeff, executive chef; Laurie Fraser, chief executive officer; and Chad Klein, chief operations officer. The concept of Doorstep Diner Catering started back in 2015 with Chef Jeff and Laurie cooking up the idea of providing a dining service for busy individuals and seniors living alone – warm meals delivered from kitchen to doorstep.
Working from a rented kitchen, the duo said that the concept worked well enough, but after four months they realized they were better suited to move to a full-time catering service. They decided to keep the Doorstep Diner name and add Catering, opening in their current location in November 2015. Chad joined the business in July 2017.
Chef Jeff – who likes that title and says he is self-taught – admits that he was obsessed with the Food Network and decided that would be his vocation. Having worked in the kitchens of Two Twins and the Lincoln Country Club, the inspiration for many of his culinary creations are inspired from ideas gleaned from his large library of cookbooks.
Laurie’s background is in marketing and advertising, evidenced by the business’s savvy promotion strategy. And having traveled quite a bit, she brings ethnic culture and culinary ideas to the group. Chad – who has managed a Red Lobster and other dining establishments – is comfortable developing team interaction and building teamwork from the ground up.
They say that the different skills and strengths each possesses compliment their business unity. And, each of the three likes to have fun … fun as friends, fun in the business and creating fun experiences for their clients.
Averaging some 24-30 events a week, Doorstep Diner Catering services include wedding and related events, corporate and political events, birthdays, retirements and more. Private chef dinners and cooking classes are also available for booking.
The business has an event space available for rental at its home base suitable for gatherings of 50 or fewer guests. The room can be configured for a variety of different uses, from boardroom to wedding receptions. Doorstep Diner offers occasional thematic events such as British High Teas in the space and is planning a holiday two-hour Cocoa & Tea with Santa and Mrs. Claus for children and parents. For information on the High Teas and the holiday event, consult the business’s website.
The catering business has garnered a healthy number of awards and recognition for its work, including the Junior League of Lincoln 2017 Dish It Up award, followed this year by Best of Show at the Lincoln Chamber of Commerce Savor the City, Enterprising Gambler award from LIBA, the Lincoln Journal Star People’s Choice award as Top Caterer, and recognition by the Internet-based ThreeBestRated.
The caterers have worked such private themed affairs as Steam Punk and Great Gatsby events, with the trio going the distance to provide the food, color, music and more to accommodate their client’s vision. Universally, the goal of the Doorstep Diner staff is for clients and their guests to have a good time with fond memories of the event.
Chad said that Doorstep Diner Catering has fed notables such as Governor Ricketts and Tom Osborne, as well as the Wisconsin football team, rockers Iron Maiden, attendees of the Vision Maker Film Festival award reception honoring Buffy Sainte-Marie, and Maroon 5 guitarist James Valentine when he performed with the Nebraska Jazz Orchestra. He also said that Doorstep Diner food is often served to the crew and passengers of private airplanes traversing the country.
The most memorable catering events cited by Doorstep Diner were James Valentine, the Vision Maker event and a wedding reception that had a rockabilly theme in which Doorstep organized rockabilly music and decorations, with the menu featuring such items as tater tots, Chubby Checker sliders and Nat King Cole Slaw, and the servers all dressed in rockabilly costumes.
With extensive menu options for a variety of events, it is best for individuals to explore the various offerings and pricing at the Doorstep Diner Catering website. A few examples of the choices available follow.The Signature menu for weddings includes five salad choices; 25 entrees (choice of one) from Italian Seasoned Chicken Caprese to Pepper Crusted Filet Mignon and Potato, Scallion and Goat Cheese Frittata; seven vegetables and 11 sides. The Simplistic menu for weddings offers one salad; eight entrees (choice of two), including Encrusted Herb Pork Tenderloin and Parmesan Crusted Tilapia; and nine sides (choice of two). The Pasta entrees number seven with green salad and artisanal bread with each.
Other catering choices include an Appetizer menu that has 14 hot hors d’oeuvres and 25 cold hors d’oeuvres; a Daybreak menu with 11 choices from Breakfast Wraps to a Biscuit Bar or Savory Tarts; 20 different themed Food Bars (Taco, Bruschetta, Southern Decadence Savannah Style or Mediterranean); Corporate boxed lunches and brunches; Tailgates and Themed Dinners.
According to the three, Doorstep Diner Catering has positioned itself as a mid-range caterer, providing the same quality of food as more expensive caterers. Food quality is a prime consideration with the business buying local and fresh. Chef Jeff said that they do not use anything frozen or pre-cooked. “We actually cook chicken in our kitchen … not reheat it.”
Laurie lauds their loyal customer base. “We are honored and blessed to have clients that continue to come back and use us. They [clients] want to keep us a secret so we are always available for them.”
“People have told us that they will leave messages with other caterers who never bother to return the calls,” Chef Jeff said. “Or, a caterer will cancel out on a client at the last minute for some reason. We are dependable.”
Summing it all up, Chad says, “We take care of our customers. Always. Period.”


​

One word. Lamb.  Oh yeah... lamb!

New to lamb?  It is also a lot firmer compared to a chicken along with a fatter, meatier and stronger flavor. Many would describe lamb as meat with a gamy flavor. The flavor of a lamb is indeed very noticeable and substantial. But, the flavor is pleasant and is combined with softness and juiciness of the meat.  

Growing up on Lamb I can't imagine Easter for family dinner without it.  Mom would insert garlic into slits in the fatty top of the meat.. rub it with oil and herbs and slow cook it in the oven until the entire house was filled with the aroma of garlic and roasting meat.  Our mouths would water until she set it at the table to slice off pieces for each one of us.

Mom lives in San Francisco so I don't get lamb as often as I'd like so when I see it on a menu I always order it and I've found the best lamb in Lincoln at Chef Karim's Mediterranean Grill.  Chef is from Morocco but classically trained in France and I'd describe his menu as "south France" or "provencial" featuring salmon, pasta, beef, and vegetarian dishes, but this girl gets the lamb.

During the week he offers rack of lamb.. delectable little chops that are grilled and served with potatoes.. I always ask for rice instead as I'm a rice girl as well and Chef's saffron rice is simply amazing.  On Fridays in addition to the regular menu he offers Moroccon night.  For a set price you receive soup, salad, bastila (Chicken Bastilla is Morocco's famous chicken pie. A light, crispy warqa pastry shell conceals savory saffron chicken, slightly spicy stuffing of dates and nuts and a crunchy topping of fried almonds sweetened with orange flower water), your entree, cous cous with vegetables and tea and cookies for dessert.  You will leave full, but prepare to be there for 1.5 to 2 hours... you will receive amazing service in a non-rushed atmosphere.  Don't expect your server to interrupt you every 3 minutes, instead they let you chat and enjoy your food as your next course is being cooked.  No premade food here at all!

Chef makes a point to come out and greet every table.  He is an amazing man with many talents and I highly recommend Chef Karim's for your next special night out.

I've always wanted to start this blog but time kept me from committing to it... we'll see how long I keep it up (full disclosure lol).

At a long day of cooking for other people the last thing we want to do is cook, so we do eat out a lot.  Serving others is what we do best but putting our feet up at the end of the evening and letting someone else serve us is absolute heaven and that's what inspired this blog.

Today's featured restaurant is 9 South Chargrill.  We love it.  It's a standby for us when we are craving our favorite baked potato.  Thursday night we took a relative and Jeff ordered first.. side salad with blue cheese, loaded potato with an extra side of chipotle aioli.  My uncle closed his menu and said "bring me the same".  Our server turned to me and I said, "Let's make it easy.. same here". 

The potato is large and perfectly cooked every single time.  Choices for proteins include chicken, pork or steak.. we always get the steak and again, it's always cooked to perfection. The potato is hidden at the bottom of the page so you have to look to find it.

Service..... A+ every single time.  Even when they are swamped.  Request the little four top in the corner.. the acoustics are the best and it gives a sense of privacy in an otherwise open space.  Brett does something right with his team as staffing rarely turns over and you'll see familiar faces for years greeting you at the door- it's like coming home to family.

Other items I highly recommend... the waffle fry nachos.. share the small with a friend for a meal or be prepared to take the leftovers home.  Cookie/ice cream dessert.. I have no idea what they call it but it's amazing and huge!  Again be prepared to share it. Sometimes we will go after a long night just to grab a beer and dessert and we always order the same thing.  Everything is made in house and it shows in taste and quality.

​Keep up the good work Brett!!!!!

Chad Klein Joins Doorstep Diner Catering as Partner and COO
​Doorstep Diner Catering (www.doorstepdiner.com) is pleased to welcome Chad Klein as Partner and Chief Operating Officer. Klein has spent the past 17 years in the food/restaurant industry increasing guest counts and sales and building highly successful teams in fast-paced environments through training, coaching and motivating.
As a key member of the Doorstep Diner leadership team, Klein assumes a leadership role in building, implementing, and overseeing all operational systems and procedures as well as providing leadership and vision to ensure the growth of the rapid expansion of Doorstep Diner Catering.
In less than two years Doorstep Diner Catering has quickly become a hidden gem and leading caterer in Lincoln, Nebraska. With hard work and creative vision, founders Laurie Fraser and Executive Chef Jeff combine their originality and culinary expertise to produce high-caliber catering services at their very finest.
“Watching Laurie and Jeff, I saw a drive to success and great business practices that made it an easy decision to join an already great team,” Klein expressed. “I’m ready to be a part of making Doorstep Diner Catering the top choice for catering locally and beyond.”
Doorstep Diner Catering offers full service catering for all types of occasions, ranging from large events to intimate dining for two. Services are offered for weddings, graduation parties, open houses, company events, box lunches, intimate gatherings, and more. For more information, visit www.doorstepdiner.com.

strictly-business.com/news/personnel/chad-klein-joins-doorstep-diner-catering-partner-coo/

{The Reception: Eat, Drink & Be Merry}For weddings, there’s quite an emphasis on entertaining your guests and making it a memorable event for all. The décor, the fare, the flowers, the music – all of these along with any other special touches you add will set the mood and make it magical.
While it’s common for special event venues to provide catering and bar services for those who book the space, others may not but will be able to present you with recommendations. Only once you’ve had the opportunity to discuss with your venue what is offered and/or allowed should you make your selection. It’s essential to understand the specifics of whether booking that venue means you are entering into an agreement to use their exclusive catering services or partners, or if you have your heart set on a specific company, that you are able to bring them in. Every venue is different, as is every caterer and wedding vendor for that matter, so it’s advised to meet in person and explore what is possible before making the final decision.
Catering is an art and there is a lot of talent and diversity to be found here in the Lincoln area. As such, there are plenty of options out there to fit any taste and budget. When selecting a menu, the more you have to choose from at each price point, the greater chance you’ll have of arriving at a meal that matches both. As previously mentioned, when it comes time to establish a budget, catering is typically one of the first areas to work the numbers depending on whether it’s provided by your venue or not.
Aside from price, which is important but certainly not the only thing that will ultimately factor into your decisions, working with someone who understands your vision is important. Each catering professional has his or her own approach to planning, but since it’s just as creative a process as the decor, the personal details definitely do matter.
Laurie Fraser
Doorstep Diner Catering
“Here’s how I like to open the conversation with the bride: ‘Congratulations on our engagement! Now tell me how the two of you met?’” says Laurie Fraser with Doorstep Diner Catering. “After all, how can I plan the perfect menu if I don’t know them, what is important to them, how their romance blossomed, or what they envision for their day? My job is to take the stress out of choosing a caterer and we make it as easy as possible. From helping a bride select a menu where the cuisine is complementary to everything else about her special day as well as visually appealing, to letting her know how her day will proceed and what our role is, we do it all. Plating the head table is standard at Doorstep Diner Catering. After a long day of standing and smiling (and a few tears) we believe that it’s time for the bride and groom to relax and be served in elegance and style!”
Keep in mind that good caterers book up fast, so reserving them early is key to lock in the date. I recommend first finding your style so you can communicate that when meeting with your options and see what ideas they have to offer. What is it about you that you want to project on your wedding day? Maybe it’s a Garden Tea Party reception or an elegant Late Night Gala with appetizer stations and bite-sized desserts.
Before setting meetings, also ask for recommendations from friends, family, and coworkers. Then, narrow that list down to two or three caterers; any more than that and it’ll be overwhelming. At your initial meetings, ask questions about how your food will be sourced and cooked, the timing of the set up for the buffet or plated meal, if there is a service or delivery fee, and if staff will be onsite to assist in keeping your buffet line running smoothly or if you’ll have to enlist the help of Aunt Betty and the cousins.
I highly recommend using a wedding planner to help with all of the details. Wedding planners know how to negotiate and often receive discounts from vendors, helping you save money! They will also know what caterer will fit within your budget and theme and make recommendations, saving you time and energy!”
Fraser also offers a sampling of creative ideas and trends for those looking for inspiration. “If a unique surprise engagement affair is what you’re going for, how about an appetizer party? We love the interaction with the couple and hosting these is a blast! You choose the appetizers, we show up, and it’s audience participation time! Be prepared to get your hands dirty, drink a little wine or sip on a signature cocktail, and work with our executive chef to assist in creating elegant and gourmet appetizers, which you get to enjoy while we do all the cleanup! Then, in front of all of your friends, you drop to one knee and pop the question! Shy? Want something more intimate? We’ll create a menu just for two, plate and serve, or better yet, leave it there ready for you to serve it to your bride-to-be so the two of you can be lost in the moment.
As for weddings and trends in catering, we’re seeing less family style plating and more upscale comfort food requests. Making it personal is key and dishes that represent the bride or groom’s heritage or upbringing are popular, as well as family favorites reinvented with a modern twist. Another trend is homegrown global flavor; infusing world cuisine with locally-sourced ingredients is the perfect choice for the foodie in you!”

We love working with Hilary at Elite Events Rental!
Primary Contact: Hilary Keiser
402-489-7000
eliteeventsrental.com

Hillary says " I enjoy helping people navigate the logistics side of planning an event and the satisfaction of a completed event."
​What is your favorite part about working with brides? I love the excitement brides have when planning. I also enjoy helping them solve problems and alleviate anxiety.

What sets you apart from your competition? We are a smaller rental company and can provide very strong customer service. 
What is the number one service/good requested from you? Chairs are our most popular items.
​
What trends do you see in your industry? We are seeing a return to elegant designs.

What types of questions should a bride ask of someone in your industry? I always encourage brides to ask all their vendors as many logistics questions as they can. That way there are no surprises as you execute all you plans.

It's always a pleasure chatting with Alexis!  Her smile and her passion for her work are amazing!  It is our honor to feature Ashley & Alexis Photography as this weeks featured vendor!

Primary Contact:
Alexis  402-499-2799
 or 
Email    ashleyandalexisphotography@gmail.com
 
Why we do what we do!   We strive to giving quality memories to last a lifetime.   Moments are gone in seconds, let us capture the best of them!  I feel accomplished each time someone returns to me, or uses their pictures online, or refers someone to us.
 
What makes you tick?  I've always been a variety gal!  One reason I love photography is the variety of jobs it includes!  check out her galleries... the diversity of photography is amazing!  I have a firm belief in being a real legal business.   It is unfortunate that many photographers don't even know what that means.   To make it, you have to be almost more business savvy than talented in picture taking.   Without the business knowledge, you aren't really a business for long.
 
What is your favorite part about working with brides? Love hearing how they fell in love, all the little romantic things that have happened along their journey!
 
Have you done anything crazy in your business?  I feel so lame, or maybe what I encounter just isnt crazy to me, lol.    I've gotten to photograph a lot of interesting things and people with fun stuff.   I've had couple include pigs, chickens, dogs, cats, cupcake fights, bounce houses and so much more!   It's all part of what I love about my job!
 
What wedding trends do you see? Last years was mason jars and burlap....I think this year couples are being a little more budget minded and doing less (the whole less is more thing).  I also think people are moving away from traditional cakes and exploring other options like pies, doughnuts, candy bars, etc.
 
 Consider doing couple pictures on a different day other than your wedding day (or in addition to).   The day goes by quickly and this seems to be the one thing I always wish I had more of!  Couples want to be around family and friends the day of the wedding and are spending less and less time with their photographer in a one to one setting.   Yet, these are likely the pictures you will put up in your home and give out to everyone.   Any couple that I've had do an additional day in their wedding gear has totally loved the results!
 
check out our video  on our facebook page!   There is a lot to ask and consider when picking out your photographer!   Most important are contracts?  what happens if your photographer gets sick or hurt?  and to really see more than what they just put online for public (it's always their best stuff online)
 
Ashley & Alexis Photography
 
Website ~ www.ashleyandalexis.photography
Facebook ~ https://www.facebook.com/ashleyandalexisphotography/?fref=ts
Instagram ~ ashleyandalexisweddings 
 

Moments in Time Images, we do wedding photography and videography
 
Primary Contact: Lori Black
 
Best way to reach you: lori@mitimages.com or 402-802-1649
 
My passion for photography was discovered late in life. I was doing wedding video with my brother when I decided we should add photography to our business. I had some photography background but basically taught myself. I really enjoy working with engaged couples and finding new ways to create art through photography. My goal is to provide them with images they will treasure for their lifetimes.
 
What's your philosophy in  life?
Be positive, be persistent and always rely on your higher power.
 
What makes you feel accomplished?
When I complete a wedding and discover I have some tremendous images.
 
Is what you're doing now what you always wanted to do growing up?
No not at all. I was a journalist – a newspaper reporter. That is what I went to college for. While some photography was involved in journalism, my job was as a writer. I never in a million years would have thought I would become a wedding photographer. It’s funny how life changes.
 
Do you believe in second chances?
Yes of course. Me starting wedding photography was sort of a second chance at a new career. I believe anyone can improve and change for the better if they want to when given a second chance.
 
 
What sets you apart from your competition?
Well – I suppose one thing is that I’m completely open. Setting prices is a challenge for wedding photographers. I looked at other photographer’s wedding photos and prices and am amazed how many of them don’t discuss their prices on their webpage. I believe that couples should have this vital piece of information before they call you so they know what they are getting into.
Also, the fact that we do both wedding photography and videography sets us apart. Many couples hire both a photographer and a videographer and choose two different companies. Then often the photographer and the videographer compete with each other for the best shot. Since our one company does both, our photographers and videographers work together, support each other and make sure we don’t get in each other’s way.
 
If you could give your bride/client one piece of advice what would it be?
What types of questions should a bride ask of someone in your industry? Ask to see photos from an entire wedding rather than simply just photos selected by the photographer to show. Ask about how long it will take to receive the photos and how much editing is done on the photos.

The cost of a wedding can send you to the poor house!  Done correctly there are areas you can skimp on that no one will miss.. really after all who has kept every wedding favor received?  The cost of a buffet in town will start around $10.00 per person- a fine buffet will run upwards of $50.00.  Unless you are very skilled and experienced, your cash costs for a self-catered event will start at abut half of what the same event would cost if locally catered.  And it can go up from there.  With poor planning you can do all the work and still pay what a fully catered buffet would cost!
1. Be realistic about your priorities.  What are you really celebrating and who do you want to celebrate with?  Asking the mother of the bride, aunt or friend to be responsible means it will completely take over their attention and they won't be able to celebrate with you.. they'll be working.

2. Menu matters!You can reduce costs by scheduling the start of your reception at a time that is not meal time.  Consider brunch or afternoon tea or even a dessert bar!  

3. Food and Safety Concerns!  Law requires you to obtain a one day liability permit which protects you and the venue from food borne illness.  The host of any event has legal liability for any bad result such as food poisoning. Successful food storage, consideration of dietary needs, handling of leftovers... all something you'll need to learn for a successful and safe event. 

4. Turn it over to the experts.  Caterers know how much to cook and have the right equipment to do it well.  Caterers know how to safely transport and reheat food.  Caterers know how long it will take to serve and how large/small portions should be to ensure all guests are served.  And best of all.. caterers clean up the mess!

Your day is about the marriage.. starting your life with someone special.  Let us do the heavy lifting so you don't have to worry about warm potato salad and cold pulled pork!

We consider our website just a place to start a conversation.  Our favorite events are those which are themed and it was our pleasure to bid out a 1950's themed wedding just last week.  Being creative with your caterer allows you to have the perfect wedding reception that is memorable and that your guests will love!  Check out this blog from our friends at The Wedding Shop:  

It was August and it was hot.  Despite wanting to get married outside my wise mother pointed me to an airconditioned venue.  It was so hot in the church we had to open windows to get a breeze which made the ficus trees fall over in the middle of my ceremony.  I wanted to look glowing not sweaty and I'm not sure I pulled that off.  Maybe a winter wedding would have made more sense, especially since I was living in California at the time.
My brother and his wife followed behind me and got married the following May up in Lake Tahoe.  Expecting beautiful mountain weather we were not prepared for the sudden snow storm that snowed us in.  What could have been a picture disaster resulted in the most stunning wedding photos I've ever seen.  Braving the cold my Sister in Law walked out of the hotel to a small stream and wooden bridge to have her photos taken.  They were elegant and amazing and worth every second of being outside in the frigid cold.
I found this article on trends and thought I'd share it with you. 

fromringtoveil.com/2016/11/21/90-winter-wedding-trends

What's hot and what's not for 2017!

First Look Photos are here to stay.
We love David Tutera and we love First Looks!  According to David, they are more personal and relational and we couldn't agree more.

Cascading Flower Garlands
Keeping 2016's trend of greenery, it'll move right into 2017 with lush garlands of blooms, cascading from the table to the floor.  Marrying the themes of greenery and garden, it's a fresh spin on traditional flowers in vases.

Barns and Vintage are here to stay- your vote counted!
David Tutera's Pinterest Win a Wedding Contest resulted in the review of over 3,000 Pinterst Inspiration Wedding boards.  Over 8,500 people votes to choose a winner and the results are in.  Rustic barn weddings are here to stay for another year, as are Vintage themes.  Incorporating nature, romance and nostalgia all into one magical night.  Joining this Facebook group can help you save a lot of money.  I frequently see rustic wedding items being sold so if you are planning on mason jar glasses, wooden boxes and frames, or burlap, this is the place to find it:  Wedding Items in Lincoln Nebraska

Pink!
This year we saw two piece dresses come into fashion.  Spring of 2017 predictions are that pink will reign supreme as the alternate color after traditional white and ivory.  Not ready for color?  That's ok as Blush Bridal here in Lincoln has an array of jewelry and shoes with a splash of color.

Beauty Bar
This is simply brilliant!  After a long day of ceremony, dinner and dancing, hair and makeup begins to fade and frequent trips to the bathroom to try to restore our earlier look just doesn't work.  Having hair and make up specialists on hand during your reception will keep your guests looking and feeling fresh as they enjoy touch-ups all night long.

Traditional Sit Down Dinners are Out
Long tables, family and friends and family style meals are making a comeback. For a more relaxed and personal meal that brings in that feeling of nostalgia, guests share and pass bowls and platters of food, inspiring conversation.  Doorstep Diner is excited about this trend and can create the atmosphere that hearkens back to Sunday night dinners with the family.

No more favors!
Instead of giving your guests something to take home, give something they'll appreciate such as donating your favor budget money to a local charity, or seeds to plant in their garden.  

Colors
With so many to choose from what do you do?  Well, choose what you like :)  Currently trending is orange.  Little pops of color on your table, in your bouquet, on your grooms lapel.  This years Pantone colors were Rose Quartz and Serenity.  While the color has not been chosen for next year rumor has it that it'll be dark.  Metallics have always been in the wedding color palette however we're seeing gold and silver make a bigger splash in fall of 2016 and predict it'll carry over into 2017.

I am a huge believer in bringing lunch from home.  In fact each and every Sunday I'd make my trek to the local store and buy all my ingredients, making sure to shop the perimeters of the store, avoiding cookies and all the other tasty goodness found inside the magical aisles.  I'd come home and unpack my treasures and start to cook and assemble healthy breakfasts and lunches.  I was lucky if I was done by 3:30 pm; just in time to do dishes then start thinking about what to have for dinner.  I benefited Monday through Friday with lunches that were ready to go, but it was awfully labor intensive.  Now I won't lie to you, I am incredibly spoiled by Chef Jeff and I've not gone to the store, nor have I cooked my own lunches in quite some time, but really, what is the incentive?  Spend all day cooking and cleaning up or order 5 meals and a breakfast frittata?  Each week I eat what our clients order so sometimes it's Jambalaya or Chicken Divan.. this week it was Chicken Pot Pie and Pot Roast.  Break the pb&j rut and order Singles from Doorstep Diner.  All the nutrition is there listed and labeled.  We take all the headache out of making lunches!

 Kale is on it's way out!  Yeah yeah you love Kale.. and you love kale chips and kale quinoa and kale hummus and everything else with kale.. but you have to admit you're tired of hearing about Kale.  It's just like Malbec.  Delicious but it's jumped the shark and it's time to jump on the next best thing in culinary delights.

I keep hearing locally sourced repeated over and over- it's hip and trendy and it's great for the local economy.  I want to know where my food comes from and finding it local through a CSA or farmers market or co-op helps me get great produce, meat and dairy that is local to Lincoln and allows me to pass that along to my customers.

So what's really hot for 2016?  Well besides locally sourced food, ancient grains such as spelt and amaranth will be making an appearance on our plates in restaurants across the nations as well as African cuisine and Middle Eastern condiments. Spelt, a grain cultivated since 5000 BC was a staple in the bronze age has a rich nutty flavor, can be found at local co-ops here in town and is best enjoyed in bread, crackers and pastry.

See the entire list here

Tips for Hiring A Caterer

What is your vision?  Are you hosting a themed party or not sure what to do.  Pinterest is a great place to start to get ideas.  In fact we have our own Pinterest page  where you can find pictures of parties we host.. but more importantly, what inspires us!  Always on the lookout for creative ways to present, for trending food and party ideas we constantly research catering pages from across the country to get ideas to make your event special and unique.  As Lincoln's newest caterers we are making our mark by offering you something different... the idea of turning your dream into reality.  Sure you can order off a caterers page and pick two entrees and three sides and a salad and roll and it will be delicious, or you can call Chef Jeff at Doorstep Diner and say.. "I'm thinking of a party to celebrate my friends love of the movie Labyrinth, can you make this happen?"  or "I'm hosting a special mini spa day to thank my team and I need upscale mini appetizers, what can you suggest?" and we take it from there.. we ask questions, and more importantly we listen, then we create the perfect menu for you.
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(egg whites, non-fat milk, modified corn starch, whey protein isolate, soybean oil, xanthan gum, black pepper extract, natural and artificial butter flavor  (butter(cream, milk), partially hydrogenated soybean and cottonseed oil, soybean oil, lipolyzed butter oil, and natural and artificial flavors), annatto (color)),

We've been really amazed at what constitutes food in this country.  Years ago I learned to shop the outer edges of the grocery store for produce, meat and dairy, only ducking in for coffee, condiments, bread, peanut butter and cleaning supplies, and the occasional frozen pizza and ice cream.  But I'm wondering where I would even find why protein isolate and why would I want to add it to nature's perfect food- the egg.

Keeping costs low and elongating shelf life are key reasons why mass produced food is full of nonfood.  Most of us grew up on Hungry Man dinners and pop tarts and they certainly were delicious, but we learned that we cannot survive on that long term.  Our arteries clogged, diabetes raged and as a nation we gained weight.  So it's back to real food and the stress that come with it.  Meal planning, shopping, prepping, cooking and finally cleaning.  When do we find the time between shuttling kids between soccer practice and making sure mom and dad have their prescription medications and bills paid?

Slowing down and making time seem to be the obvious answer, yet it's 9:30 pm and I'm blogging.  Then I have to go unload the dishwasher and put a load of laundry in.  I'm thankful that my partner is a chef and he adores cooking for me and I get to enjoy the fruits of his labor.  In fact it makes me incredibly happy when a client orders the jambalaya or chicken divan as those are my current favorites and I know he'll make extra just for me.  I eat what our clients eat and I have peace of mind knowing that our ingredient list is comprised of actual food.  No chemicals or preservatives.  Actual real food.  So next time you grab the lean cuisine check the ingredient list before you are swayed by the pretty picture and the marketing on the package.  Then give us a try.  I know we can do better for you than frozen or fast food.

One of the many great accomplishments awarded to Julia Child  was her ability to do food demonstrations on live television.  50 years later we still follow her recipe for success.  Given a short time segment during the morning news Julia came prepared with her dishes in various stages of preparation, walking the host and viewers through the steps of making the dish to completion where she and the host would share a few bites of the finished product.  Child's 1961 cookbook "Mastering the Art of French Cooking" became the New York Times #1 seller, 48 years after it was published. 

We're certainly glad Julia chose to follow her stomach and her heart.  Transforming the way America ate, supermarkets were forced to meet the demands of housewives suddenly demanding such exotic items as "escarole" and "olive oil".  Changing the way women thought about cooking and taking the mystery out of the task of cooking, Julia inspired an entire generation to create wonderful meals for their families.  We too are inspired by Julia and traveled to the Smithsonian in Washington DC to view her kitchen, own several tattered copies of her cookbooks, and follow her motto, "Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun"  Julia Child.

I learned to boil water at an early age, but for some reason I can't hard boil eggs.. I forget to set the timer and my eggs always have that green tinge around the yolks.  I've convinced myself that this is normal and I enjoy my overcooked eggs.   When my overcooked eggs are pointed out to me, usually by a well meaning co-worker or Jeff it reminds me of how we get set in our cooking ways.  Jeff is a stickler for details in the kitchen.. the glaze must be perfect, the balance of flavors must tickle the taste buds.  While I am an accomplished cook I am in charge of setting the table and plating the food, after all we eat with our eyes first so really I have the most important job of all. Take that Chef Jeff!  As we plan for a birthday party tonight, the table is set, serving dishes are lined up ready to go spoons and forks poised for use in each one, the oven is preheating, and Jeff... well he is taking a quick nap.  As for me, I am going to hard boil a few eggs for a garnish.

Perfect Hard boiled eggs:  Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes.

Take it easy out their folks! Avoid eating a heavy meal before shoveling and make sure you carry light loads. The snow is wet and heavy today.   We recently learned that it's dangerous to eat before shoveling.. apparently eating before shoveling put extra weight on your heart.  Think of shoveling snow as you would your daily workout... stretch and warm up, drink lots of fluids (and we don't mean hot chocolate and schnapps!)   http://www.heart.org/HEARTORG/Affiliate/Shoveling-Snow-Health-Hazards_UCM_426562_Article.jsp#.VrEZz_krK71

Just the other day I was chatting with a friend who remarked that her family didn't eat meals together- they just ate when they got hungry, which meant her son ate a sandwich, her daughter snacked on cheese, her husband put a pizza in the oven and she.. well she just grabbed whatever she could find in the fridge.  

Families gain social and nutritional benefits from sharing a meal.  Sharing ones day, solving problems, taking turns.. all valuable skills for children to learn no matter what age.  Eating while socializing slows down the process aiding in digestion and leaves you feeling fuller when you leave the table.

Doorstep Diner makes it easy for you.. make a salad and set the table and you are ready to go!

The Advantages of a Home Cooked Meal

I read this article in Shape magazine about a women who noticed that every time she ate out she noticed a spike  in her weight.  Just think about it. I know I make bad choices when I order.  I think "it's just this one time, I'll order the fries instead of the cottage cheese," or "it's a special night, of course I'll have the naan and the pakoras."  Even if you are trying to avoid obvious calories it's the ones in the restaurant kitchen that sneak  up on you.  Upscale restaurants are notorious for "finishing off" an entree by adding butter, oil, creme.. and if you are really lucky they'll add all three on for you!  What about hidden bacon?  Snuck into your salad, or your mashed potatoes it's there and adds a ton of flavor.. and calories.    A local chef tells me the two things his restaurant goes through the quickest are salt and sugar.  Salt and Sugar.  For instance, the bbq sauce made in this restaurant contains over 5 cups of brown sugar and 3 cups of molasses to make 26 cups, leaving you with a sauce containing over 25% sugar.  Even if you only eat 3 tbl... it's still 25% sugar.

Eating in lets you control exactly what goes into and on top of your food.  Ordering from a reputable delivery service, such as Doorstep Diner gives you the same control with none of the work.  Unless you are ordering the obvious calorie bomb lasagna (ours weighs in at 5lbs) we make sure not to hide calories.   Order just as you would at your local restaurant knowing that you can avoid added sugar and fat in all of your meals.

Shape Article