When I celebrated my birthday a couple of months ago I slaved over a few dishes to feed my friends. When my friend Deb celebrated her birthday she did the smart thing and had it catered by Bizu.
When you have a dinner party at home the host is usually busy running around and taking care of unexpected things. When you have your party catered you leave it to the capable wait staff to do the running around. And that’s why Deb had a good time enjoying her birthday dinner with friends and family.
I loved the honey orange yogurt dressing of their salad. I never realized orange went so well with a salad with grapes, apples, almonds and celery. I must try to recreate it.
waldorf salad with honey orange yogurt dressing
The star of the buffet was the beef belly roasted for 10 hours. When I tried to make beef belly I only baked it for 3 hours since I was conscious of the internal temperature wanting it to come out medium rare.
10 hour US roast beef belly with mushrom sauce & horseradish cream
When I saw them cut the slab with barely a nudge I realized my error. You really have to bake the beef belly for a long time under a low temperature until it’s cooked well done and all the connective tissue has broken down and you’re left with beef so tender you won’t need a knife at all.
This has to be the best piece of roast beef I’ve eaten all year. The beef bore little resemblance to traditional roast beef. Instead it looked more like braised short ribs since the beef literally fell apart into shreds with a little poking from my fork. It was very, very, very flavorful and the fat melted in my mouth tasting like the most decadent foie gras. After consuming this chunk of beef I quickly went back for a second round to find the whole slab of beef all gone. Thank goodness the chef calmed be done by saying there was another slab. Whew!!
Bizu Private Caterer
telephone: (02) 812-64-51