Every year , around the summer solstice and over Father ’s Day weekend , we take a break fromweeding , watering , harvestingandpreservingto oral sex to theMidwest Renewable vigor and Sustainable Living Fairin Custer , Wis.—the expectant in the cosmos that draw ten of thousands of hoi polloi from all over the country . As speakers at the MREA Fair , we ’re invited to a exceptional welcome dinner prepared byRockman ’s Catering , where we sit down under the big - top tent with the like of kitchen gardeners , independent power producer , abode canners and gullible builder
Rockman ’s Catering has been fueling the MREA gang since 1995 . The menu often includes grill chicken , pad thai , lasagna , fresh yield salad and assorted sweet . The tone of the food reflect the aid Rockman ’s takes in choose the best local and sustainable ingredients available .
“ There has been quite an addition in requests for locally sourced sustainable or constitutive products for the outcome we cater , ” says owner Scott Rockman . “ We seek to accommodate the client as well we can and have begin to know several of the local farmers quite well over the retiring few years — we’ve even catered a match of their weddings and personal parties . ”
Scott has grow his business despite the economical downswing . Rockman ’s Catering is respect for its power to help in contrive just the correct bill of fare for each customer as well as its aid to food lineament and quantity , food temperature , timing , setup and staffing . This Midwest caterer has even had the opportunity to work with some of the honest chef in the body politic .
“ My most memorable is with Chef Paul Prudhomme , ” Scott percentage . “ [ He ] and his entourage come to town to honor ( and surprise ) one of his managers , who was receiving an honour from her alma mater , the University of Wisconsin Stevens Point . They make for in their catering crowd , and my crew bugger off to go side - by - side with them for the company . Afterwards , Chef Paul call for us to come visit him in New Orleans anytime we ’d like . About a twelvemonth later , my family took a trip to New Orleans and spend an evening being treated like royalty at his eating place , K - Paul ’s . The next day , my son and I spend the good afternoon working with Chef Paul in his test kitchen . ”
One affair ’s for sure , we ’re look forward to MREA dinner this year and ca n’t wait to see what ’s on Rockman ’s fare . Our favorite dish , of which we ’ve been known to enjoy seconds , is Scott ’s veggie lasagna . It ’s perfect if you ’re head into belated summer with a bumper craw of tomatoes and plenty of fresh St. Basil and oregano . Hopefully , their lasagna will be included in the lineup this year !
Recipe : Veggie Lasagna from Rockman ’s Catering
We ’ve adapt Scott Rockman ’s recipe somewhat to boast fresh tomatoes , basil , onions and spinach plant for if you ’re sitting on hemorrhoid of produce like we are .
Yield:6 to 10 servings ( one standard lasagna pan )
ingredient
Preparation
SauceIn a large frypan over medium heat , sauté mushrooms and onions . Add Lycopersicon esculentum sauce , diced tomatoes ( with succus ) and spice to vegetable mixture . Simmer for or so 30 minutes .
After sauce simmer , contribute prickly-seeded spinach . Remove sauce from heat and cool before meet lasagna .
AssemblyIn a grease lasagna pan , layer four uncooked noodles , one - third of sauce , one - third of ricotta , one - third of Parmesan and top with a small less than one - third of mozzarella . Press down light to keep layer even . recapitulate layers twice , finishing top layer with mozzarella . ( More mozzarella is need for very top layer ) .
pass over edges of the pan , and cover up broadly with foil . At this stop , bake immediately or refrigerate overnight . If refrigerate , impart to way temperature before broil .
BakingPreheat oven to 350 level F. Bake , spread over , for approximately 30 to 40 min , until misrepresent throughout . transfer foil and bake for an extra 10 to 12 transactions , until cheese browns light . Let digest for 5 to 10 minutes before cutting and serving .
Savoring the good life ,
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