| Volume 2 No. 4: April 8th, 2021 |
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Few industries have the comradery, teamwork and collaboration that exists in our meetings & events industry. The teams that come together to execute an event work in perfect sync, each with their own talents and expertise. We've always been a close-knit community and now, through a pandemic and beyond, we are stronger than ever. Competitors became collaborators and vendors became partners. We all became stronger when we shared the wealth and
relied on one another to be creative and solve new virtual, technical and logistical problems
we'd never faced before. We are stronger together: this is the power of partnerships.
The collaboration across our industry is highlighted in the partnerships we have with two
industry legends: Ron Ben-Israel Cakes & Marcia Selden Custom Catering. Though our relationship goes back decades, over this past year, we’ve relied on each other in new and innovative ways as the landscape of events changed.
Marcia Selden Custom Catering designed specialty food & beverage boxes for our
virtual attendees and Jeffrey & Robin served as our caterers extraordinaire, hosting virtual charcuterie & wine tastings. We’ve partnered with Ron Ben-Israel to produce virtual
baking sessions with the Sweet Genius himself as host, and send delectable,
boxed treats from his new RBI Treats online retail outlet.
These two culinary companies share flexible office and event space and a culinary teaching facility in the heart of the historic Garment District of Manhattan called Above Twelve.
This year we opened our own Manhattan venue and shared space at TwoFortyThirty
and Ron and Jeffrey were some of the first people to visit us! It's amazing to have
supportive friends and partners like them.
From producing weddings and corporate events together, to the virtual world, our friendships and partnerships have changed and are continuing to evolve as we all work together to serve our clients. We bring each other business and lean on one another for support rather than compete.
In this month’s #EventStrong we’re featuring the power of partnership with our
“Partners at Above Twelve.” Get to know teams at Marcia Selden & RBI a little better –
we promise you’ll love them as much as we do! |
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MARCIA SELDEN'S COCONUT FLAN |
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It was such fun growing up in my household in Brooklyn! My Mother was a former Miss Cuba,
a total glamour girl with a passion for entertaining! Even our family dinners had stunning fully set tables, with crystal and silver, where we’d sit and enjoy each other’s company and often talk about what we would learn to cook for our next party! Now you know where I got my love of entertaining from!! You see, parties were the rage at my house, and I can remember my Mom saying, “Take center stage, Marcia honey (with her beautiful accent) and I’d get right up in the middle of the crowd to stop the show with my rendition of “I’m gonna wash that man right outta my hair!” I must have sung that song dozens of times but each time my Dad would look on with that great big smile filled with pride! Our parties were over the top, beautifully decorated and filled with so much amazing food. There would always be a nod to my Mother’s Cuban heritage; my absolute favorite thing that she made was her insanely delicious and very decadent
Coconut Flan. It was a real treat and truly the BEST that you will ever taste! Try it, you’ll love it! |
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INGREDIENTS 1 cup of granulated sugar ¼ cup water 13.5 oz can coconut milk 14 oz can condensed milk ½ cup evaporated milk 5 large eggs 1 teaspoon vanilla extract ½ cup shredded coconut flakes ½ cup toasted shaved coconut to garnish(optional) INSTRUCTIONS Preheat oven to 350 degrees. Bring sugar and ¼ cup water to a boil in medium saucepan, stirring to dissolve sugar,
about 3 minutes. Lower heat to medium high and continue to cook the sugar (do not stir)
until the sugar turns a deep amber color. This should take about 10 minutes.
Immediately pour the sugar caramel into the bottom of a 9 inch pan.
Swirl to coat the bottom evenly. Set aside for the sugar to set. . In a blender, combine the coconut milk, condensed milk, evaporated milk, eggs and vanilla,
fold in the coconut flakes. Pour the custard into the caramel coated 9 inch pan. Prepare a water bath and set the dish in so that the water is ½ way up the side of the dish.
Bake for 45 minutes. Remove from the water bath and cool on a wire rack for 30 minutes.
Cover and place in the refrigerator for at least 4 hours to set and up to 24 hours. . To unmold, place the bottom of the pie pan in warm water for a few minutes to warm the caramel. Run a thin knife around the edges of the flan. Invert a plate over the pie pan,
hold it together tightly and turn it over. Gently, shake the pan to help release and watch the caramel goodness pour down the sides of the most delicious flan you will ever eat!
We like to top ours with toasted coconut shards or fresh raspberries. Refrigerate until serving time. ENJOY!! XOXO, Marcia |
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WHAT #EVENTSTRONG MEANS TO ME |
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by Jeffrey Selden, Managing Partner, Marcia Selden Catering |
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Dinner for two during quarantine delivered contact-free direct to your door.
We’ve got you covered at Marcia Selden Catering. . Thousands of hospital meals for the front-line workers: Covid Nurses, Emergency Room,
ICU and Vaccination centers. Since March 2020, we have proudly served our community
and delivered heart healthy meals, individually packaged for Covid compliance and safety. Valentine’s Day, Passover, Easter, Cinco de Mayo, July 4th BBQ, Thanksgiving, X-mas,
we do it all – and have found ways to serve you during the most important times of your lives. Celebrations on the smallest scale with the greatest impact. . Parties that fit within the state and government mandated guidelines. New ways of serving, masks always worn, gloves for service, social-distanced tables, buffets look different, dancefloors abandoned, walk-up bars on the edge of extinction. And yet we still have been
able to create dream events! . Virtual non-profits, Zoom parties, video conferenced family gatherings, food-in-a-box,
a unique way of doing things, and a new style of party handled with the same level of love, attention to detail and care that our team has so graciously created. Our savvy squad of culinary gurus and party perfectors have lived through the last year,
and during Covid times learned to never say NO! We believe that the belly rules the mind, and the best way to kick off a party is to raise a glass and toast the reason we are celebrating.
We have been creating memorable feasts, matched with polished, personalized service that
has made everyone feel like part of the family. I vividly remember the moment when I knew our business had to pivot: It was March 13, 2020, and we finished a week of teaching, amongst nervous energy around Covid, and the world imploding at our feet. We boarded the plane in Las Vegas from the Catersource and Special Event conference on a red-eye home to figure out how our lives would soon be altered. Planning overnight on the plane, creating menus for home-delivered cuisine that would start selling the following Monday - this is where we started to learn and realize the importance of being #Eventstrong! It meant finding a way to keep as many of our team working. We created resources to help them all with the government work-share programs, and fed our teams with multiple home-packaged food drops for them to enjoy. Numerous staff Zoom calls, that included virtual magic and bingo parties, made for a light-hearted way to keep connected with those who were furloughed, or working at home. Even at a fraction of our business, we were going to survive and do whatever it took to make it through the Covid mess. The catering community had many planning calls with industry leaders, friends, competitors,
and colleagues to help each other figure out how to remain afloat. Nobody was exempt,
no one was spared, and nobody had it easy. We discussed concerns, difficulties, best practices, tips for keeping the doors open; and leaned on each other for help, guidance, strength
and support. It’s rare to have competitors work so closely to help each other succeed;
this group did a great job at doing so. Since then, we have grown as a group of industry professionals, and have garnered many new relationships and friendships. We have preached
to our team to serve our clientele and anyone looking to commemorate a big day in style,
without any stress. At Marcia Selden Catering, we take care of everything, always memorable, and always a party regardless of the need. If I were to explain what #Eventstrong truly means to me, I would define it as the act of saying “Yes.” It means fostering community, it means caring for your team like never before,
it means staying positive in a time of tremendous fear and ambiguity, and more than ever,
it means loving what you do and keeping your head up to lead by example. New perspectives, new ideals, a new lens and a silver lining that has saved so many of us. |
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ABOUT MARICA SELDEN CATERING With a history as rich and flavorful as its gourmet creations, Marcia Selden Catering is a family-run group of first-class foodies, servicing New York and Connecticut’s most luxurious events — and it all started in Marcia’s kitchen more than 40 years ago. Marcia, her daughter Robin, and her son Jeffrey lead a savvy squad of culinary gurus and party perfectors who believe the belly rules the mind, and that the best way to kick off a party is to toast over a custom-made cocktail (or several). Whether it’s a low-key clambake or the wedding of the century, MSC creates inclusive, memorable feasts of any celebration, matched with polished, personalized service that makes everyone feel like part of the family. Marcia Selden Catering services the bold and the epicurious — and anyone looking to commemorate a big day in style, without all the stress. With MSC, everything is always taken care of, always memorable, and always a party! |
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5 QUESTIONS WITH RON BEN-ISRAEL |
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Ron Ben-Israel is a world famous pastry chef based in New York City. You can catch him on Food Network, winning competitions and hosting baking challenges. Now his extraordinary desserts are available for delivery across the U.S. We chatted with Ron about his inspiration, motivation and new projects.
You’ve said that your mother inspired your love for baking. What is one lesson that she taught you that influences your work today?
Ron: So, it didn't start with pastries. It started with her making veal schnitzel, it didn't matter what she did. My mother was very organized because she was a graphic artist. The process of making a tofu schnitzel or veal schnitzel is that you drench the item in flour, then you dip it into whisked eggs, then breadcrumbs then you bake fried. She insisted on having the same size and kind of bowl from left to right and she said if you follow these steps you will always be successful. My mind is all about fantasy but I learned from her the importance of having methods and to always keep my room clean. Most know you as a Celebrity Chef, Food Network Personality, Baking Show Host and winner of many national competitions. What do you enjoy when you're not baking or in front of the camera?
Ron: One of my favorite pastimes is to be sitting in a coffee shop and eating pastries. I love to get tea or coffee with friends and read the paper, much more than lunch and dinner. Hanging out in that environment is great for me. Ron Ben Israel cakes are unique masterpieces custom made for special occasions, and now anyone can order an RBI Cake shipped right to their door, what inspired you to make your cakes available for retail sale? Ron: For me, inspiration is a piece of fabric that gets me inspired and I make a cake from it. Something that is used musically, artistically, theatrically is something that inspires. We had hundreds of pounds of butter in the fridge that we had to use before it went bad. I would say I was forced to go to retail, not inspired. It was actually a divine intervention but I didn't know it when it happened. People have reached out to me that are trying my cakes that were not able to before and that is very nice to me. It is so nice to see the custom ribbons, and labels, and even when things are going back to normal RBI treats will stay.
Tell us who Tom Smallwood is and some of the exciting projects you’re working on together. We became friendly because he worked for many years in the retail industry. He then went on
to be the Executive Pastry Chef for a catering company, Creative Edge and do lot of wedding cakes. We stayed in touch and when everything shut down I had a big empty kitchen and he had a lot of energy and time. So at the beginning of the pandemic we met in the park. I told him I had all these butter, sugar, flour chocolate, let's try something. I've never had a partner in my life.
He brought a lot of energy and ability. It's been a great friendship and partnership. We balance each other because we have totally different personalities, and born in different generations.
We would've never done this if it weren't for the pandemic.
What secrets can audiences learn from a private virtual baking classes with you and Tom?
I love to teach how to make the best chocolate cake because chocolate is sexy, seductive and who doesn't like chocolate? At the same time, I could have made a vanilla cloud cake but chocolate is live and more exciting. I want to make sure when I do demonstrations, that I am keeping everyone's attention span entertained. I also enjoy busting myths. I tell people when they see "1 cup of flour" on a recipe, they need to run. That could mean so many things.
Should the flour be sifted, packed in, which type of flour? |
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CONGRATULATIONS ROBIN SELDEN |
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As we were writing this newsletter, Catersource and the Special Event
announced this year’s award recipients. Join us in congratulating Robin Selden, Managing Partner & Executive Chef of Marcia Selden Catering & Event Planning for receiving the Richard Carbotti Gala Award for Volunteerism in Special Events.
We are so excited to celebrate alongside Robin Selden for the much-deserved honor as Richard Carbotti was a dear friend of the Cerbelli family.
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HAPPY 5-YEAR SARABELLI-VERSARY! |
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Our Director of Operations & Production, Sara Meletis, joined the Cerbelli Creative team in 2016 and has been kicking ass ever since. Sara is a leader, incredible event producer and amazing leader. Sara, we appreciate all that you do for this team and our clients. |
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TEAM CERBELLI ON THE AUX: VOLUME 20 |
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This week’s #EventSong is meant to be enjoyed as you grill up something delicious and mix together a cocktail. Robin Selden, Managing Partner / Executive Chef of Marcia Selden Catering shares the tunes that keep her upbeat in the Chef’s Kitchen!
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Meet us in Miami Thursday, July 22nd, 2021 for the 20th Anniversary of
Michael Cerbelli’s: The Hot List™. For 20 years Michael has been showcasing the hottest and newest ideas, products and entertainment from around the globe. After a year of reinvention,
we can’t wait to showcase the most trendsetting innovations for the Meetings & Events industry!
HAVE SOMETHING HOT LIST WORTHY? SUBMIT YOUR IDEAS NOW
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If you or anyone you know has a story to be told during this time,
#EVENTSTRONG would love to feature you. Reach out to [email protected] - looking forward to hearing from you.
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Check out what Cerbelli Creative is up to on social media! |
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