Chef’s Roll has been working with True Aussie Beef & Lamb since 2015 – and we have seen and tasted, firsthand, the incredible product Australia produces — from grassfed beef to pasture-raised lamb. We’ve worked with hundreds of chefs who have also praised the product and added it to their menus. Recently, we connected with one such chef: Renee Scharoff out of Boston, owner of Blonde On The Run Catering. What first attracted you to the world of catering? I was a restaurant chef, so I loved the idea of being at parties; being able to create anything I wanted, and having a better/different quality of life. The life of a catering chef might sometimes sound appealing to a chef or cook feeling trapped on the line, but it’s not an easy gig by any means. What are some of the biggest misconceptions that people have about catering chefs? That’s it right there. People think that it’s easier, but actually it can be more difficult. You’re essentially setting up a pop up restaurant in different locations all week with less staff than a restaurant to pull from. Holiday dinners and parties can be very lucrative for professional caterers. Do you have any advice for how your peers can book more great events and build their business during the holidays? We get the majority of our business by word of mouth. We also actually book a fair amount of parties while catering parties. This happened the other night – someone walked into the kitchen and wanted to book a party on the spot! I had to step out of the kitchen mid-service and check my calendar. Thankfully, we had the date they wanted open. The holidays are just around the corner. How much will that influence your menu choices? A lot. People either just want comforting classics or slightly elevated versions of comforting classics. You regularly use Aussie Lamb and Beef in a variety of ways. Can you talk about the versatility of those products? Firstly, I love having a personal relationship with Aussie Lamb and Beef and their farmers. This enables me to talk about and create beautiful menus for my clients’ requests. Bostonians are educated on food more than ever. They want to know where it comes from how it was raised and that it tastes great. Plus, I can get whatever product I’m looking for this equals versatility in making menus. Why do you specifically use and love Aussie Lamb and Beef? Aussie Lamb and Beef has great flavor. The quality, taste and price are always consistent which is an absolute must for a caterer. When you’re at an event cooking you can’t “pass the buck”. I know I’m in good hands serving Aussie Lamb and Beef. You’ve shared one of your favorite recipes with us: Beef Tenderloin Grill Stick with Roasted Garlic and Curry Mayo. Can you talk about why you love this dish so much, and what inspired it? It’s delicious, classic and pretty to look at. BUT, really it just gives me a chance to serve both Aussie Lamb and Beef at my events. I wanted to make sure the grass fed taste came through. It’s the star of the show. Beef Tenderloin Grill Stick with Roasted Garlic and Curry Mayo INGREDIENTS 1 lb. Australian Beef Tenderloin 20 cloves garlic 1 c + 1 tbsp of Extra virgin olive oil 1 tbsp of curry paste (mild or hot) 1 c of mayonnaise 2 Limes Micro greens to garnish 20 Grill Sticks Salt & Pepper, to taste DIRECTIONS [column size=one_half position=first ] Tenderloin Bring your Australian beef tenderloin to room temp and season with S & P. Heat 1 Tablespoon of extra virgin olive oil in your fry pan at med/high temperature. Place your seasoned beef tenderloin into the hot pan and sear both sides until well browned. Put the seared beef tenderloin into the oven for 5-7 min or cooked to your liking. 120 *F rare, 125 *F med rare. Take the tenderloin out of the oven and let rest for at least 10 minutes. [/column] [column size=one_half position=last ] Quick Roasted Garlic Take 1 Cup of extra virgin olive oil and place into a sauce pan. Put 20 whole peeled fresh garlic cloves into the olive oil and bring to a rolling simmer on med/high heat. Simmer the garlic cloves for about 1 minute, then turn the heat down to low. Let the garlic simmer on low heat until the garlic cloves are golden brown and soft. Stir gently with a metal spoon to prevent sticking. If your garlic is browning too quickly, turn your heat down. When done, remove garlic cloves from oil and save the garlic oil for another use. (Like roasting vegetables or a vinaigrette!) [/column] [column size=one_half position=first ] Curry Mayo Take 1 Cup of mayonnaise and 1 Tablespoon of curry paste (mild or hot). Stir the mayonnaise and curry paste together until evenly combined. [/column] [column size=one_half position=last ] Garnish Zest 2 limes with a zester into long thin strips. Place in a bowl with micro greens and gently toss. [/column] ASSEMBLY Slice the Australian beef tenderloin into 1/4 inch slices and then cut each slice in half, squaring each side to match. Thread the beef tenderloin onto the grill stick. Add the roasted garlic onto the the end of the grill stick. Place a small dollop of curry mayo onto each piece of beef tenderloin. Garnish with micro greens and lime zest salad. Line up on your favorite platter to serve. You can learn more about Renee Scharoff and Blonde On The Run by connecting with her on Instagram or Facebook. Chef’s Roll was honored to have been invited to visit Australia in September of this year with True Aussie Beef & Lamb. We got to see the beautiful and sprawling grasslands the lamb and cattle call home, and meet the farmers who put incredible care and attention into their work. We can attest to the care and quality of their products. Learn more about the wide range of top-quality offerings from Meat and Livestock Australia by visiting them on the web.