Eating "Heart Healthy"

                     by Kiersten Camp

February, in addition to hosting Valentine's Day, is also recognized as national heart awareness month. Heart disease is the leading cause of death in America. With fast food chains on every block it is no wonder that this has become such an epidemic. Outside of the lifestyle factors such as staying active and not smoking, there are other great ways to improve your health.

Eating “Heart Healthy” is all about lowering your blood sugar, body weight, and LDL cholesterol (a.k.a. “bad” cholesterol). Accomplishing this reduces your risk for heart failure and increases your quality of life. Focusing on what you CAN eat instead of what you can’t is the first step. Fish high in Omega-3 fatty acids, brightly colored fruits and veggies, and whole grains are essential to eating heart healthy. Reduce sodium by using alternative seasonings such as garlic which is a great option when looking for full extra flavor.

When working with a caterer, talk to them about healthy food options. Broiled fish on a bed of whole grain rice, steamed vegetables, or vibrant red strawberries dipped in sugar-free chocolate are choices that are not only healthy but also loaded with flavor. You can also ask for food to be prepared with sauces on the side or opt to pay a little extra for the lean selections of meat.  Pork, the "other white meat," is just as lean as a skinless chicken breast and provides a nice alternative to the traditional chicken entree.

Looking out for your heart also entitles you to one glass of beer or wine a day! The antioxidants in wine have been proven to not only decrease your risk for heart attacks but also works as a cure for the common cold. Studies have also revealed that beer can produce the same benefits as drinking wine. Whether you prefer ales, lagers, stout, bitter or wheat beers, studies show that one drink a day for women or up to two drinks a day for men will reduce your chances of strokes, heart and vascular disease. Beer also contains vitamin B6, which prevents the build-up of amino acid called homocysteine that has been linked to heart disease and is fat free and cholesterol free!

With St. Patrick's Day right around the corner, try the recipe below for a festive Roast Pork Loin with Beer Sauce.

 Chef's Corner

Recipe of the Month

At Thomas Caterers of Distinction, we make all our food

from scratch. We are proud to share some of our

time honored recipes with our friends.

This recipe is perfect to serve on St. Patrick's Day

Roast Pork Loin with Beer Sauce 

3 1/2-pound boneless pork loin, tied (3 to 3 1/2 inches wide)
2 tablespoons vegetable oil
a "beurre manié", made by rubbing together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour

For marinade
1/2 cup Dijon mustard
1 large onion, chopped
1/2 cup honey
3 cups beer (not dark), preferably German

Directions:
Make marinade:
In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring, and remove pan from heat. In a blender purée marinade and transfer it to a bowl. Cool marinade to room temperature and spoon off any remaining foam. Place pork in a sealable plastic bag with marinade refrigerate 8-24 hours.

Preheat oven to 375°F. Pat pork dry with paper towels and season with salt and pepper. In a roasting pan heat oil over medium high heat then brown pork on all sides. Roast pork in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155°F. for slightly pink meat, 1 to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes.

While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another saucepan. Bring sauce to a simmer and whisk in beurre manié, bit by bit, whisking until sauce is combined well and thickened slightly. Serve pork, sliced, with sauce.  Serves 6

Hosting a Party

Choice Days to Host a Party or Gathering   

Where to Host a Party - Hot Spot Feature

Laurel Hall - Ruth Lilly Conference Center

5395 Emerson Way

Indianapolis, IN 46226

317-275-3390

www.laurel-hall.org

The impressive 1916 Jacobean Revival manor combines history, beauty, and character with modern convenience to create a timeless backdrop for any special event. Set amidst six acres of lawns and gardens, the facility offers both indoor and outdoor areas for maximum flexibility when planning any small meeting, company retreat or picnic, a wedding or a family reunion.

Described as private, comfortable and stately, Laurel Hall is designed for people with high standards and discerning taste on most any budget. The building's exotic hardwood floors, antique wood paneling, vaulted ceilings, limestone fireplaces, grand staircase, and expansive windows that capture natural light and views of the surrounding landscape make it event-ready or the perfect setting to bring your individual style to any gathering.

ISES Indiana and the Indiana Association of Bridal Consultants "Wedding WOW" luncheon at Scottish Rite Cathedral.

Thomas Caterers was one of the sponsors for this informative luncheon in January. Attendees enjoyed viewing a gallery of fantasy tables created by local vendors while sampling Hors D'ouevres and specialty signature drinks. Afterwards, they proceeded to the Ballroom for a served lunch. Sasha Souza of Sasha Souza Events, recognized as being among the top event designers and wedding coordination companies in the nation, was the guest speaker. She spoke about the importance of details and new ways to use color in design. She discussed wedding trends for 2008. The hot new colors will be yellow and silver/gray. She recommends not being afraid of color and advises working with 3-5 different colors in the event color palette. Tone on tone is big. Signature drinks are still in fashion, coordinate the drink color into your event color palette. Branding is also huge, create a wedding logo or symbol and use it throughout. From your invites to your programs to specialty lighting effects, candles, cake, menu cards, escort cards, table numbers, etc. After-parties with fun lounge atmospheres and late night snacks are also a must for today's trendy bride. (photos by Sasha Souza Events)
  

 NEXT ISSUE: HOT NEW TRENDS! Our Executive Chef and Event Designers attended the national Catersource/Event Solutions Conference and Tradeshow this month in Vegas and are bringing back all the hot new trends and ideas for 2008 which we'll share with you in our March issue of "The Cutting Edge".  It's one issue you won't want to miss!

Contact Us 

     Thomas Caterers of Distinction

     4440 North Keystone Ave

     Indianapolis, Indiana 46205

     Phone: 317-542-8333

     Fax: 317-545-0683

     Email: Info@thomascaterers.com
    

About Us

We are a full service off-premise catering and event management company specializing in award winning gourmet cuisine for over 23 years. We custom tailor each event to fit the client's personality and style, making each occasion a unique experience.

Our highly qualified staff is certified and trained to assist each client with every detail of planning their event, from creative menu designs and elegant décor to entertainment, tenting, power and travel needs, you can relax knowing that our Certified Special Event Professionals will handle every detail with care to allow you to be a guest at your own event.

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