02/02/18 2:00pm
CLARK MITCHELL PHOTO | The simple egg makes a big impression when it is served ‘en cocotte.’

CLARK MITCHELL PHOTO | The simple egg makes a big impression when it is served ‘en cocotte.’

This month marks the ninth anniversary of City Forager, the small catering company I started while attending culinary school in Manhattan. From the beginning, I’ve kept a journal containing menus, noteworthy wines, memorable cheeses and menus for each season. The most important section of my journal, however, has turned out to be a list of recipes that always make a huge impression on clients despite their ease of preparation. In fact, many of the recipes I’ve featured in Island Bites are from this list. Sure, a three-tiered amaretto cake with lemon merengue frosting and tropical flowers gets a big gasp. But so do eggs and bacon en cocotte, which require only a few basic supermarket ingredients.   (more…)