Le Basque, one of Miami’s Top Catering/Events Companies: the Secret Behind Some of the City’s Best...

It is a new year and the height of social season, so of course, there are all sorts of events, from Gala’s to luncheons to private dinner parties. Behind every great soiree is of course, great food. Food, It can make or break it all. Le Basque, one of Miami’s premier caterer’s, well, it is not their first time at the rodeo and the proof is in the pudding when you understand the caliber of events they are responsible for. They have been the secret success behind some of the Magic City’s top, hot events.

Believing in renovating the mind, the palate and the senses, Le Basque prides its self on quality without following trends, yet being the trendsetters themselves. Speaking of trendsetters, I reached out to the master himself, Alejandro Muguerza, el Presidente of this lux and creative catering empire, who has shared some of his famous recipe’s for my Haute Living readers.

Le Basque has been responsible for handling catering and event planning (yes, they do that too) for Armani, HRH Prince Kalib Bin Abdul Aziz Al Saud, Aston Martin, HH MM The King and Queen of Spain, Don Juan Carlos and Doña Sofia de Borbon, Audi, Balenciaga, President George Bush, Cartier, President Bill Clinton, Chanel, His Holiness The Dalai Lama, Ferrari, Carolina Herrera, Goldman Sachs, Julio, Iglesias, Harry Winston, President Barack Obama, Hermes, J.P Morgan, UBS and Yves St. Laurent.

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Basque Pourrusalda Velouté. Lamb Sweet Bread Croutons

Makes 5 servings

INGREDIENTS

-1 liter water -5 large leeks cleaned and chopped including half of the green stalk -3 medium sized potatoes skinned. and cut in cubes -1 cup of calabaza or orange pumpkin peeled and cut in cubes 1/2 green onion bulb 6 cloves of garlic 1/4 pound lamb sweetbreads Panko Olive Oil Salt Parsley

INSTRUCTIONS

For Velouté- Put leeks, potatoes, pumpkin, onion, 3 cloves garlic and 2 spoonfuls olive oil to boil and then simmer in water for 30 minutes, add salt to taste, purée with a blender and pass through a sieve

For Croutons- Clean Lamb sweetbreads and cut in small pieces crouton size.

Soak in milk for a couple of hours, pat dry. Salt and Pepper and roll in panko. Fry in Olive Oil till golden and crunchy, together with the 3 remaining cloves of garlic thinly sliced.

Serve on Consommé bowls soup to 3/4 and top with croutons and golden garlic slices. Dust with finely chopped parsley and a drizzle of olive oil.