As many locals here in Jupiter know, the Jupiter Civic Center is one of the coolest, most unique venues in the area. (Not to mention the most affordable!) Nestled directly on the Turquiose waters of the Atlantic Ocean, dates at the Jupiter Civic Center frequently book quicker than a Dolphin swims! The tricky part about this venue is you must have a business in the Town of Jupiter sponsor or host your wedding/special event in order to book there. Rockstar Catering is the top catering company in the city limits and offers sponsorship services! Beginning June 1, 2012 the Jupiter Civic Center will begin accepting applications for 2013 dates, so for anybody looking for a great venue next year...Rockstar Catering Company has you covered. Rates are very affordable and dates will go quickly. Don't be left out! Call Rockstar Catering Company today to book your next event at the Jupiter Civic Center.

Its the middle of May in South Florida and as the locals know, that means afternoon thunder storms, humid mornings and of course: some amazing fresh seafood. Mahi Mahi, Yellow Tail Snapper, Pompano and even the elusive Blue Marlin run abundant at this time of year and in the Rockstar Kitchen we swoon at the oppurtunity to get our hands on some of the local catches to put together some tasty dishes. Here is one of our favorites featuring local caught Yellow Tail Snapper.

Chili Dusted Yellow Tail with Heirloom Tomato + Watermelon Salad

SHOPPING LIST

2 6-8 oz. Snapper Filets

1 TP Ancho Chili or Cayenne Powder

1 TB Fresh Thyme

1 TP Fresh Cracked Pepper

1/2 TP Good Quality Sea Salt

1 TB Fresh Lime Juice

2 TB European Butter

1 TB Extra Virgin Olive Oil

For the Salad

1/2 lb. Baby Heirloom Tomatoes (We recommend a blend of Cherokee Purple, Sunrise and Green Zebra's)

1/4 lb. Small Watermelon Balls (Melon Scooper required)

6 Leaves Thai or Purple Basil

1 TB Roasted Red Pepper Olive Oil

1 TB Balsamic Glaze (can be purchased at good quality markets or you can make your own!)

Finishing Salt (Such as Fluer de Sel)

DIRECTIONS

1. Combine the Chili, Oregano, Pepper, Sea Salt and Lime Juice until blended well

2. Coat the Fish with the Olive Oil and rub with the spice mixture

3. Heat the Butter in a Fry Pan over Med High Heat

4. Sear the Fish on each side for 3-4 minutes or until cooked to Med Well

5. While Fish is cooking combine the Tomatoes and Watermelon with the Oil. 

6. Roll the Basil Leaves and Chiffonade to sprinkle over the Tomatoes and Melon

7. Serve over the Fish and drizzle with Balsamic + sprinkle with Sea Salt.

For a twist throw in some Cucumber match sticks and Baby Arugula

Enjoy this dish rockstars! We had a lot of fun trying out different spice mixtures and playing with the right set of flavors for the salad. Yellow Tail Snapper is a wonderful fish and always abundant here in Palm Beach County at this time of year. If the fish isn't your cup of tea you can always try Mahi Mahi or Pompano! Pair with a great Craft Beer such as Shipyard Summer Ale or A Julio Hefenweizen from the Tequesta Brewing Company.Cheers!!!

 

If seersucker and Lily Pulitzer are on your faves list, boy do we have a treat for you! Jemma Coleman Photography produced the perfect "Palm Beach Prep" styled Wedding shoot for a Florida affair not be forgotten.  A fashionable & tropical inspiration shoot set in the breezy beach town of Jupiter, FL, Jemma was inspired by the classic preppy style of the ivy-league-ers and Nantucket northerners that call this place home in the colder months. 

Starting with oh-so-preppy blue striped seersucker linens and white hemstitch napkins as a classic preppy base from Atlas Party Rentals, Jemma added tropical & local florals by Touch of Paradise, bamboo furniture & napkin rings, traditional china, and delectable foods reminiscent of the northeast by your favorite Rockstars, Rockstar Catering Company. Rope silverware represents the connection to the ocean & sailing. The delicious signature drink – aptly named the Nantucket Red featured southern grown blueberries and watermelon.

For attire, a priority was traditional preppy style with seaside flair! The groom wore Nantucket Red Polo Ralph Lauren trousers, a smart white shirt & vest from Nordstrom, Brooks Brothers bow tie (with adorable sea creatures!), and Johnston & Murphy deer-hide oxfords & belt. The bride modeled a gorgeous Amsale ballgown provided by Boca Raton Bridal, complete with useful pockets for a wonderfully classic look. The bridesmaids were decked out in Lilly Pulitzer (the original Palm Beach Prep!) dresses and shoes with eye-catching jewelry from fabulous Etsy artists. All three ladies had their hair “prepped” by amazing local hair stylist, Erin Frazee. The adorable doggy modeled a Vineyard Vines leash and a collar by Etsy artist, Pecan Pie Puppies.

For dessert, The Sugar Monkey, pulled off the most adorable assortment of treats and cookies featuring starfish & beautiful flowers made from sugar. The cake was a simple yet elegant piece of art bringing the theme inspiration together perfectly. The amazing paper suite designed by Make Merry featured stripes and a coral motif all wrapped up in a bamboo paper belt and starfish to set it all off.

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The Menu:

Amuse Bouche:

Deviled Lump Crab over Roasted Red Bliss Potato with Shaved Fennel + Smoked Paprika

Salad Course:

Pan Seared Lion's Paw Scallops over Baby Arugula with Wild Blueberries, Mint, Feta + Creamy Tandoori Dressing

Main Course:

Grilled Main Lobster Tail with Purple Peruvuan Potatoes, Hericot Vert + Habanero-Rubbed Corn on the Cob

or

Seared Grass-Fed Tenderloin of Beef over Gorgonzola Polenta with a Port Wine Demi Glace

Dessert:

Wedding Cake

Mini Pies, Cookies + Other Treats

***

Shoot Styling + Photography: Jemma Coleman Photography / Linens, Tabletop, China, Glassware, Chairs + Utensils: Atlas Party Rental / Wedding Gown: Amsale via Boca Raton Bridal / Models: Wyatt Hoover, Lilly Marshall, Sarah McKenzie, Jessica Whitehead / Wedding Cake + Desserts: Sugar Monkey / Bridesmaid Dress + Shoes: Lilly Pulitzer / Florist + Table Decor: Touch of Paradise / Catering + Signature Drink: Rockstar Catering / Paper Suite: Make Merry / Hair + Make-up: Erin Frazee of Allagio Salon / Groom’s Attire: Ralph Lauren, Brooks Brothers, Johnston & Murphy + Nordstrom / Starfish Hair Clips, Starfish Garter, Starfish Headband: Sand’n'Surf Creations / Lobstah Bracelets: Joolz Hayworth / Bride’s Shell Earrings: Definitely Different / Hand-beaded Necklaces: Governor’s Daughter / Starfish Boutonniere: Landlocked Mermaid / Bow-tie Dog Collar: Pecan Pie Puppies / Sea Creatures Dog Leash: Vineyard Vines

Autumn is perhaps our favorite time of year. Afterall: whats not to love? The temperatures get a little cooler, Football Season gets underway, The World Series, Halloween and all it's candy coated goodness, Oktoberfest and oh so many seasonaly delicious craft beers, Pumpkin Pie and Pumpkin Carving....yep: we love the Fall. In the spirit of getting things going we would like to share one of our favorite Fall time Recipes: Our Signature Maple + Cracked Pepper Glazed Pork Tenderloin. It's a Rockstar Signature dish but oh so easy to prepare. We love it paired with some good Garlicky Smashed Potatoes and Roasted Root Vegetables. Try it with a glass of the ever yummy Shipyard Pumpkinhead Ale!!! Enjoy Rockstars:

 

Kyle's Grilled Pork Tenderloin with Amber Maple & Cracked Peppercorn Glaze

INGREDIENTS

1  2 Lb Pork Tenderloin Roast (trimmed of visable fat)

1 tablespoon olive oil

3/4 teaspoon whole black peppercorns, crushed

1 teaspoon kosher salt

2 medium shallot, minced

2 tablespoon fresh thyme leaves

3 1/2 tablespoons cider vinegar

1/2 cup maple syrup (Grade B or Dark Amber)

 

DIRECTIONS

Pre-Heat your Grill to Med High Heat

Rub the Tenderloin with the Oil and season with 3/4 of the salt

Grill on both sides for about 4-5 minutes or until the internal temperature is 145 degrees

Remove from grill and wrap in aluminum foil

Meanwhile, place a skillet on a burner and turn the heat to medium-high. Add the shallot, thyme, and the rest of the salt. Cook until the shallot is beginning to brown, about 2 minutes.

Pour in the vinegar, and scrape the bottom of the pan with a wooden spoon to dislodge any browned bits. Reduce heat to a simmer, and let reduce for 2 minutes. Then add the maple syrup and the crushed black pepper. Return to a simmer and cook for 8 minutes.

Slice the Tenderloin and serve the sauce over it!!!

ROCKSTAR'S CORN TORTILLA CHORIZO TACOS + FRESH GUACAMOLE

Street Food. Magically delicious and more popular than ever! Tacos, Sliders, Dumplings, Meats on Sticks, Mini Lobster Rolls + Cheesesteaks...These small, tasty bites are perfect for any mingle-friendly occasion! 

Enter, Rockstar's Chorizo Taco:

We'll start with the Fresh Guacamole with a KICK!

Ingredients:

2 fresh Haas Avocados

Roasted Tomatillos

Fresh, Roughly Chopped Cilantro

Diced Tomatoes

Fresh Jalapenos

Pinch of Habanero Powder (Tuac Ho Tin Kok)

Kaffir Lime Scented Sea Salt

Mix all ingredients in a Mortar with a Pestle. We like ours chunky! 

For the Tacos, Heat 3 Soft Chorizo Links in a Non-Stick Skillet over Medium Heat.

Serve Chorizo over warm Corn Tortillas and Top with Queso Fresco, Fresh Cilantro, and Chopped Green Onion. Plate with Guacamole + Fresh Tortilla Chips on the Side. Enjoy with a cold Cerveza of your choice! 

FETTUCCINE WITH PROSCIUTTO + ORANGE

 

 

Ingredients:

12 oz Fettuccine (preferably fresh)

Kosher Salt

2 tbsp Unsalted Butter

2 oz thinly sliced Prosciutto di Parma torn into 1" pieces

Zest + Juice of 1 Navel Orange

1/2 cup Heavy Whipping Cream

Fresh Ground Black Pepper

1/4 cup finely grated Parmesan 

 

Instructions:

Bring a large pot of water to a boil. Season with Salt - Add Pasta and cook stirring occasionally until 1 minute before al dente. Drain, reserving 1/4 cup pasta water.

Melt Butter in large heavy nonstick skillet over medium-high heat. Add Prosciutto and saute until browned (about 3 minutes).

Add reserved pasta water, juice from orange, half of zest, and cream; bring to a boil.

Add pasta; cook, stirring, until sauce coats the pasta and pasta is al dente (about 1 minute). Season with Salt and Pepper. Stir in Cheese and serve.

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If you like what Kyle + Rachel are cooking up, subscribe! Have dish suggestions or questions? Leave a comment or email us at rachel@rockstarcateringcompany.com

You can also find us on Facebook: Rockstar Catering Company

UNCLE GLENN'S MEATBALLS & ITALIAN SAUSAGE OVER LINGUINE

 

 

Ingredients + Instructions for Meatballs:

2 cloves of Garlic, minced

1/4 cup Parsley, chopped

2 Eggs

1/2 lb Ground Beef

1/2 lb Ground Veal

1/2 lb Ground Pork

1/2 cup Whole Milk

1/2 cup Italian Bread Crumbs

1/2 cup grated Romano Cheese

Dash of Cinnamon

Dash of Nutmeg

Ground Fresh Pepper

 

In large bowl, mix all of the above ingredients using the Milk and Bread Crumbs as adhesive for Meatballs. Brown meatballs in a pan, then add to sauce along with Hot Italian Sausage.

 

Ingredients + Instructions for Sauce:

1 28oz can Crushed Tomatoes

1 cup Chicken Broth

1 Vidalia Onion, chopped

2 cloves of Garlic, minced

1 tablespoon of Olive Oil

1 tablespoon of Sugar

1/4 cup Basil Chiffonade

 

Saute Garlic + Onion in Olive Oil until transparent (not brown). Add Tomatoes, Chicken Broth + Sugar. Simmer on low after adding Meatballs, Italian Sausage + Basil for 2-3 Hrs.  

Enjoy over Linguine.

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Kyle and Rachel will be blogging their homemade creations weekly. If you like what we're cooking up, subscribe! Have dish suggestions or questions? Leave a comment or email us at rachel@rockstarcateringcompany.com

You can also find us on Facebook:  Rockstar Catering Company

 

 

It’s no surprise that St Patrick’s Day is the holiday most associate with beer. What began as an annual remembrance of the death of Ireland’s favorite saint, has become a world-wide celebration of Irishness, both food and beer. We break down one of Rockstar’s favorite holidays after the jump.