Party at Chef Charles Catering!!

Recently, I had the honor and the pleasure to work for Chef Charles Semail at Chef Charles Catering in Charlotte, NC. We was doing a private event for a few of the cities most influential people in the food service world. We did a multi-course dinner for about 16 people. Food was awesome and I was very proud to be a part of it!



As people were trickling in, they were met by a couple appetizers. Chef Charles Catering has this huge smoker in the back and smoked some chicken wings. They were rubbed in a special blend of spices then smoked in hickory. We tossed them in two types of house-made barbecue sauce (mild and hot) and served them with celery sticks, blue cheese dressing and chipotle ranch. Simple setup but those wings were, and I'm not exaggerating, the BEST I've ever eaten. I mean, I've been on this planet for over 37 years and been to every state on the east coast and I've NEVER had wings like these. Perfectly cooked with the right amount of hickory smoke and spice. Jeesh.


The menu was pheasant-themed to commemorate a hunting trip they all went on in South Dakota last year. So, as one would expect from the chef, he created a pheasant pate platter. The center piece was the body of a gorgeous pheasant with all the pate sliced perfectly and layed around with assorted accompaniments. Check out the picture:


Was just awesome. The flesh of the bird was taken out properly and used in the pate. The body was then stuffed with a cabbage head and set in a natural pose. Sweet.

There were tons of expensive wines to chose from as well. All layed out by Sylvain. Prices ranging from 20 dollar bottles to bottles costing over 150 bucks! Everyone was really impressed so far and they hadn't even started dinner yet!

After everyone sat down, we served them the first of 4 courses.

Course number one was an egg roll filled with pheasant confit, dried cherry's, brandy and some spices. It was then fried, cut on a bias and placed with a baby arugula salad, finely julienned multi-colored radishes and a baby heirloom tomato salad tossed in a shallot and herb vinaigrette. Wow, was it great! Perfect flavors and uses of textures.

Course number two was a pheasant pot pie. I made this basic flavorful pot pie filling using pheasant stock (roasted bones, mire poix, red wine, tomato paste, herbs and water), vegetables and the breast and thighs of the pheasant. I placed it in a ramekin and sealed the top with puff pastry, brushed it with egg wash and baked it until golden brown and delicious. The result was this puffed dome of buttery goodness that you had to break through with your spoon. Beneath this layer of goodness was the bubbly stew of veloute, vegetables, potatoes and chunks of pheasant. Outstanding!

Course number three was the main course. It consisted of a red-wine marinated breast of pheasant, roasted baby root vegetables (turnips, carrots, red onion and leeks), and truffle mashed potatoes in a puff pastry ring. All was served with an awesome red wine sauce.

The last course was dessert. We made a bread pudding with rum-soaked raisins, chocolate chips and sweet spices. Poured a killer custard over the top and baked until just done. We then topped it with a lemon ice cream made with creme anglaise and garnished with assorted chocolate candies that the chef made in-house.

To make the night even MORE enjoyable, the chef invited me to join them for dinner. I've never worked for anyone like that before. I've always been the guy or the guy managing the people cleaning up and eating the left overs!

It was a great event and everyone (including the Chef and I) were very pleased with the food.

At the end of the night, belly's full and buzzed with a lot of great wine, the guests departed with a thank you gift of country pate in a canning jar that was decorated by the vivacious Emily.

Just awesome and, like his mantra states, they have a "Passion for Food and an Obsession for Detail". I look forward to working with them again soon.