Tag Archives: Marcia Selden Catering

Crispy Prosciutto Cups w/ Pear + Goat Cheese Recipe

18 Nov
Proscuitto + Goat Cheese Cups

Be thankful for this Marcia Selden Catering recipe!

Some dishes are expected during a classic Thanksgiving feast. You’ve got your stuffing (or dressing if it’s on the side), your cranberries, your turkey, your sweet potatoes, and your gravy. But, sometimes it’s nice to start off with something different, with some Italian pizzazz. Personally, we always love to start our meals with little apps that have some different flavors because the rest is so expected and usually so heavy.

So, let’s share with you a recipe for Crispy Prosciutto Cups with Pear and Goat Cheese that we got from our friends at Marcia Selden Catering. It’s super easy to make and won’t take up too much of your meal prep time, either. 

Happy Thanksgiving everyone!

Crispy Prosciutto Cups with Pear and Goat Cheese (Makes 12)


½ lb thinly sliced Prosciutto

2 Pears

2 T Butter

2 oz Goat Cheese

2 Sprigs Fresh Thyme


Preheat oven to 425 degrees

Using a mini muffin pan, take one piece of prosciutto and fold it into the cup of a pre-sprayed (we use Pam) mini muffin tin to form a cup. Place in the oven for about 10-15 minutes. (check after 10 minutes to be sure that they don’t burn. Let the cups cool completely.

Peel and dice the pears, saute in butter until translucent, set aside.

Spoon pears into the prosciutto cups and top with a small amount of goat cheese and then sprinkle with a few leaves of fresh thyme. Pop in the oven for just enough time for the cheese to melt, and serve.

Take Your Tailgate Party to the Next Level w/ These Two Recipes + Tips

30 Oct

Football Players

Some might argue that the real point of going to a football game is to sit back and have a few cold ones. Sure, the game is fun and exciting, but having some drinks out of the back of your car in a parking lot is just some of the most chill times that you can have during the fall and winter. And, don’t even get us started about grilling out and eating until it’s hard to walk! 

So, in order to help to elevate your Tailgate Party game, we’re very happy to share some tips from Marcia Selden Catering based out of Stamford, as well as recipes for their Triple-Threat Touchdown Chili and Cranberry Kicker Jello Shot. Continue reading

Hello Greenwich, Meat Fleishers Craft Butchery, Opening 10/27

22 Oct

Yes, the wait is finally almost over for the opening of Fleishers Craft Butchery in Greenwich . . . and we couldn’t be any more excited. Well, maybe if they had pork chops stuffed with $1,000 bills, but still, we’re damn happy. Starting on 10/27 (that’s Tuesday) they will open their doors and will not only be selling their amazing selection of humanely and pasture raised meats, but will also have a great selection of sides and food options. And, there will also be a “Monger Mingle” in a couple of weeks . . . but, more on that in a sec. Continue reading

Score a Touchdown w/ 3 Easy Snack Recipes for Football Season via Marcia Selden Catering

17 Sep
Jazz up your game day snacks with 3 recipes from Marcia Selden Catering. Photo by Robin Selden.

Jazz up your game day snacks with 3 recipes from Marcia Selden Catering. Photo by Robin Selden.

The official football season has started, so we’ve teamed up with Marcia Selden Catering & Event Planning in Stamford to help you score plenty of touchdowns with your friends during game day! Yup, we know your friends have a bit more elevated palate than just eating the hell out of chips and fake and processed French Onion dip: they want the good stuff! So, let’s do this and take you through these quick and easy recipes for Jazzed Up Pistachios, Melted Cheese & Chorizo with Grilled Baguette, and ‘Kitchen Sink’ Snack Mix. 

Jazzed Up Pistachios


1/4 C Sugar

1/2 t Salt

1 T Curry Powder

2 t ground coriander

1/2 t ground cumin

1/8 t ground cinnamon

3/4 t ground ginger

2 C unsalted shelled pistachios

2 T olive oil


Line a shallow baking pan with parchment paper.

Stir together sugar, salt, and spices in a small bowl.

Sauté pistachios in olive oil in a nonstick skillet over moderate heat, stirring occasionally, about 5 minutes.

Stir sugar mixture into nuts and cook over moderate heat, stirring constantly, until sugar begins to melt and coats nuts evenly, 2 to 3 minutes. Immediately transfer nuts to baking pan and cool. 

Melted Cheese & Chorizo with Grilled Baguette

Serves 4


2 ½ T Olive Oil, divided

2 C White Onions, chopped

1 C (packed) Leeks, thinly sliced

¾ C Water

½ C dry White Wine

8 oz Smoked Spanish Chorizo, cut into thin rounds

3 cups coarsely grated Gruyere Cheese

Grilled Baguettes, sliced for dipping


Heat 1 ½ tablespoons oil in large skillet over medium heat. Add onion; sauté until golden brown, stirring often and adjusting heat as needed to prevent burning, 25-30 minutes. Sprinkle with salt and pepper.

Meanwhile, heat remaining 1 tablespoon oil in medium skillet over medium heat. Add leeks, sauté 3-4 minutes. Add ¾ cup of water; cover and cook until leeks are tender, stirring often and adding more water by tablespoonful’s to moisten as needed, about 10 minutes. Add wine, cook uncovered until leeks are very soft, about 5 minutes. Sprinkle with salt and pepper. Combine onions and leeks in a small bowl.

Preheat oven to 450 degrees. In a shallow baking dish, layer the onion/leek mixture and top with chorizo slices, then cheese. Bake until cheese melts and bubbles, about 15 minutes. Serve hot with grilled baguette. YUM!

‘Kitchen Sink’ Snack Mix


2 C Crispy Wheat Cereal Squares

2 C Mini-Pretzels

2 C Unsalted Roasted Cashews

2 C Roasted Chick Peas

2 C Honey Roasted Peanuts

1 C Chocolate Covered Raisins

1 C Yogurt Covered Raisins


Melt in small saucepan:

1 stick Butter

2 t Worcestershire Sauce

2 t Celery Salt

2 t Garlic Salt

In a bowl, toss cereal with cashews and pretzels till coated well. Lay flat on a sheet pan and bake for 20 minutes, stirring occasionally. Let cool.

For the Chickpeas:

1 28 oz can Chickpeas, drained and rinsed

¼ C Olive Oil

2 t Tagin

1 T Kosher Salt

1 t Fresh Ground Pepper

Toss chickpeas with all ingredients. Lay flat on a sheet pan and roast at 425 degrees for 30 minutes. Stir halfway through cooking. Let cool. 

Toss chickpeas, honey roasted peanuts and cereal mix together in a bowl with the chocolate and yogurt covered raisins.

Store in airtight container and enjoy all season long!

Gimme S’more: 4 S’mores Recipes for a Killer Backyard Party

10 Aug
Elvis has left the building and is just about to enter our bellies. Photo from Robin Selden

Elvis has left the building and is just about to enter our bellies. Photo from Robin Selden

You haven’t had any kind of good summer until you’ve busted out the fire pit or grill to make some S’mores. And, like the good people they are, Marcia Selden Catering has gone ahead and given us four recipes that will help you to elevate your dessert level from n00b to expert in no time flat. So, let’s take you through these recipes, one delicious bite at a time:

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Get All Badass on the Grill w/ 3 Killer Recipes from Marcia Selden Catering

8 Jul

Summertime’s here . . . and we hope you’re ready. Nah, we’re not talking about your beach card or sun tan lotion, we’re talking about knowing how to grill more than just hot dogs and a simple burger on the barbie. Yeah, we’re talking about going all out with some wicked good food. And, with the following three recipes from Marcia Selden Catering, the badass griller in you will be awakened, releasing a torrent of pure savory awesomeness upon your guests. So, let’s do this and check out the recipes for The Ultimate Badass Burger, Coffee Rubbed Ribeye, and Grilled Romaine Wedge Salad with Chimichurri Vinaigrette. 

All photos courtesy of Marcia Selden Catering

All photos courtesy of Marcia Selden Catering

The Ultimate Badass Burger

This burger uses soy sauce and sun-dried tomato to give it that killer umami flavor to kick it up to super bad-assness!

2 lbs. ground sirloin

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Look Forward to More w/ 4 Recipes Made with Half Full Beer from Marcia Selden Catering

6 Apr

Apparently, we have a problem. So much so that our friends at Marcia Selden Catering thought it’d be awesome to share a new set of recipes with us that feature beer. Yeah, sure, beer is awesome to cook with, but it’s even more fun when you’ve got some extra to drink while you’re cooking. So, our suggestion? Check out Half Full Brewery in Stamford Friday-Sunday, get some growlers, then let loose with these four killer recipes that Marcia Selden Catering created featuring Half Full. Also new at Half Full is their Crowler fill station which is basically a 32 oz. beer in a can that can last for weeks or even months as opposed to a couple of days with a growler fill.

However you get the beer to your kitchen, you’re gonna die for Beer, Bacon and Cheddar SoupBeer Braised Pulled Chicken Sliders with Spicy SlawKorean Crispy Braised Pork Belly with Pickled Onions, and Big Boy Franks and Beans. Let’s do it . . . and thanks again to Marcia Selden Catering for the great recipes! 

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From Catering Intern, to Chopped, to Kitchen Pro: an Exclusive Interview with Hannah Bukzin of Westport, 14

20 Jul
If only she'd be lucky enough to get tomato as a basket ingredient.  It'll probably be something like Spam or blood pudding.

If only she’d be lucky enough to get tomato as a basket ingredient. It’ll probably be something like Spam or blood pudding when she competes on Chopped!

Think back to being a teenager and try to remember the things that you accomplished.  Maybe you had a job and maybe you did a few great community service projects, but let’s be honest.  You probably spent 1/4 of your time playing video games and hanging with friends, 1/1000 of those years doing HW, and 1/2 just putzing around.  But that’s not the case with Hannah Bukzin, 14, of Westport. She has already done some amazing things like win The Marcia Selden Ultimate Dinner Party Contest with Judges Marcia and Robin Selden as well as “Sweet GeniusRon Ben-Israel.  Also, she recently kicked off her summer internship with Robin, Marcia, Jeffrey, Nicole and the amazing crew at Marcia Selden Catering and has been having a great time.  And, yes, she’ll be on a little show airing 7/29 at 10 on Food Network that you might have heard of:  Chopped.  Hannah’s episode is Part Three of the Teen Tournament, so if she goes on to win she’ll face the three other winners at the Finale on 8/12 and pull in a $25,000 culinary school scholarship.  

Well, we had a chance to talk with Hannah about cooking, her favorite foods, what it’s like working with adults, interning, and more.  Here we go:  

When did you first realize that you loved cooking?
So, when people used to ask me this question I said, I’m not really sure.  But after some deep thinking I realized that it was probably around 6 or 7 years ago.  I was going through a stage where I only ate pasta and lettuce (as I used to say, a salad) for dinner.  I started realized what other people were eating and there were other foods out there!  I decided it was time for me to make a change, and voila!  I made my first piece of tilapia with some sautéed carrots.  I still have the photo!  My, have I come a long way from that.  
What’s your favorite dish to make, whether it’s simple or complex?
I get asked this question a lot and it’s really a difficult choice.  I love experimenting with different flavors but if I had to choose it would definitely be a marinated skirt steak with a homemade chimmichurri sauce- roasted potatoes on the side
We can’t get enough Latin food, but how about you?  What’s your favorite cuisine? 
Ironically I actually really like Latin food too!  I can tell you I love to eat Italian food better than anything else!  Cooking wise, though, I would say its not my favorite cuisine that matters as much as my style – classic dishes with a modern twist.  This can go with any and every cuisine that I cook.

The dreaded Mystery Basket!!! Photo from Foodnetwork.com

What are some of your favorite restaurants in the area?

I definitely love Local and Geronimo’s in Fairfield.  If I’m looking for comfort food its Grilled Cheese Eatery all the way—but I can’t eat there too much!!
What’s one thing that people really don’t understand about you being young and a protegé in the kitchen?
Wow, a protegé?  I didn’t know I qualified!  Well, it’s really difficult to understand how much it really takes to put yourself out there in the kitchen.  Many people I have worked with have strong personalities (which I love) and are much older than me.  It is difficult to sometimes stand out and really show that I am not just another annoying kid who walks in thinking she knows everything.  Despite this, I am lucky to have worked with some amazing people who have made me feel welcome and make my job of “being an adult in the kitchen” much easier.
How has the internship at Marcia Selden Catering been going? What are some of the amazing things that you’ve been doing there?
This internship is one of the best things I have ever done in my entire life.  I am so lucky and grateful for this amazing opportunity to work with fantastic chefs and people.  They definitely threw me right in!  I am doing things that I never knew that I could do—I told my mom that this isn’t an internship where they are babysitting me.  The chefs in the kitchen, Robin and Marcia are counting on me to put out great food that represents Marcia Selden Catering Company in the light they deserve.  I have done everything from plating up to-go meals to prepping for a wedding tasting.  Who knows what is coming next?
How did it feel to be selected for Chopped Teen?
It was absolutely amazing!  A once in a lifetime opportunity.  All I did was send in an application like thousands of other kids and I was elated when they called me!
Your episode will air on 7/29, but we’re wondering if you’d share anything that you learned from competing against the three other teen chefs and being on tv? 
Unfortunately, I can’t make any comment on the show but I did meet some amazing people and I can’t wait for it to air (even though I won’t watch it)!

We can’t blame Hannah for not watching!  The tension is already too much for us to bear, and we didn’t even compete.  If you can’t watch live or if you don’t have a DVR, you can also watch her episode on 7/30 at 1 am, 7/31 at 11 pm, 8/1 at 2 am, and 8/2 at 6 pm.  Lots of luck Hannah!

Killer Griller: Double Onion Bacon Burger Recipe from Marcia Selden Catering

22 May

Memorial Day is right around the corner and you know what that means:  time to fire up the BBQ!  Yes, it’s the official start of grilling time, so we asked Marcia Selden Catering if they could come up with a recipe for a killer burger to make all summer (or year depending on how heavy a carnivore you are) long.  Well, here’s what they shared with us:  The Double Onion Bacon Burger!  Check out this easy recipe from the good folks at Marcia Selden Catering:

We love burgers, and so do our clients! They can be dressed up, dressed down, and served for any occasion at (almost) any time of the day. This recipe has to be one of our all-time favorites, and we’re happy to share it with you. These burgers also make great sliders.

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Marcia Selden Catering Heads to Vegas for #CSES2014; Nicole Straight Dances with the Stars

14 Mar

We feel that catering businesses often don’t receive all the great press and recognition that they deserve.  They are part chef, part baker, part server, part host, and…well…it exhausts us to even watch them do their thang.  So, it’s great for us to see that Marcia Selden Catering of Stamford gets some great press quite often.  For six years in a row, they’ve won Best Caterer from Moffly Media’s Best of the Gold Coast awards and were honored recently by being chosen as Caterer of the Year by the Connecticut Restaurant Association.

And, here’s some more:  Robin and Jeffrey Selden will be a part of the world’s largest catering and events conference, Catersource and Event Solutions Conference & Tradeshow in Vegas (they won East Region Best Caterer last year).  In fact, they’ll be offering three workshops for the thousands of people from across the US and over 30 countries.  Robin will be working with Chefs Karen O’Connor and Elgin Woodman on an event called “3 Women Catering Chefs Whisk Up a Trio of Dinner Party Menus.”  Also, both Robin and Jeff will be presenting “Best Day of our Lives, Creating Unique, Customized Weddings” and “Orchestrating the Perfectly Organized Event.”

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