What's cooking?

Welcome to our first newsletter. We are excited that you have found our site and want to keep you informed on what’s new and recent success stories and in this issue, I have asked our Director of Culinary Events and cooking school founder Richard Cooper for an old family recipe to share with you so that you can experience the magic that our clients are feeling when we work with them in hotels and conference centers around the country.

How we got started

In the ongoing search to find new and unique team building events for Teambonding, we created a local culinary team building program entitled “The Teflon Chef”, very clever, very fun and a nice combination of team building and cooking. The only problem was that we always needed to rent a kitchen (not so easy to find) and our Chef would have to do the shopping, menu planning and we would basically have to reinvent the wheel, every time. There had to be a better way – and there was.

Thanks to a company called Iron Mountain, who in June of 2004, had a group of 60 - 70 in Chicago, we found a better way. After calling every rental kitchen in the city and being told, no – we can’t accommodate a group that size - I then called my friend trainer and chef Jim Connolly who worked with us a few years earlier for a Ceridian team in San Francisco. He said, “Sure we can do it” and he did. I still have the quote from the client. “The TeamCuisine dinner was a huge success and you did a great job.“ Making a long story short, we now had the better way and built this site and Recipe for Success as the culinary team building division of Teambonding around TeamCuisine - using conference room facilities to create a 7 Course Gourmet Dinner.

What’s on the back burner?

Funny you should ask. Our Wine Team Building has been in development and made a successful debut in March for the New England Chapter of ISES on the same day as a successful event for Genentech. Upcoming events include a program in Orlando and one in Northern California (Wine Country).

On April 19th we will have a client event at our venue partner outside of Boston, the MIT Endicott House to share with you the secrets of the vine and our Whose Wine is it Anyway program. To get your invite or if you are a venue and would like to showcase one of our events or join our preferred venue program, contact Jeff@teambonding.com.

Coming soon is a BBQ program for your summer outing!

The Secret Family Recipe

(Italian Recipe from a Jewish family – some secret )

Zuppa di Pece

• I ¼-11/2lb Lobster cut into pieces
• ½ lb Cod fillet or other white fish (optional)
• 1 lb Medium Size Shrimp
• 1 lb Calamari (Squid) Bodies and Tentacles
• ½ lb Sea Scallops
• 1/2lb Lump Crab Meat Shredded (optional)
• 1 lb Mussels Cleaned and De-Bearded
• 1dz Little Neck Clams
• 1/2lb fresh chopped clams in their juice or 1bottle clam juice
• 2 tbls Olive Oil
• 4 Garlic Cloves Sliced Thin
• 3 Sprigs Fresh Marjoram
• I Sweet Onion Chopped
• 1 ½ lbs Linguine
• 2 qts. Base Tomato Sauce
• HotRed Pepper to taste (optional)
• Flat Leaf Parsley for garnish

Bring 6 qts. salted water to a boil for the pasta.

In a large sauce pan or skillet heat the olive oil until hot. Add onion and garlic, sauté until onion is translucent about 2 minutes.

• Add Tomato Sauce and Marjoram Bring to rapid simmer
• Add Crab Meat.
• Add Cod let cook 10 minutes
  
• Add Lobster let cook 5 minutes
• Drop pasta into boiling water, cook for 12 minutes or until al dente
• Add Mussels and Clams let cook until they begin to open
• Add Shrimp and Scallops let cook 2 minute
• Add Squid let cook 1-2 minutes until just turning white. Be careful not to over cook as squid will become chewy

If sauce seems watery drain pasta transfer to serving platter remove seafood to serving platter cover with foil. Turn heat to high and reduce sauce until it thickens. Pour over seafood garnish with chopped parsley and serve

If sauce is the right consistency and there is room in the skillet, drain pasta and add to seafood, mix through, sprinkle with parsley transfer to serving dish and serve.

Thank you!

Thank you again for supporting Recipe for Success. We are a new website but hot on the trail of the coolest programs in team building, all from a culinary perspective. Chocolate, Chili & Chowda really builds teams – just ask our clients.

David Goldstein
Chief Cook & Bottle Washer
david@teambonding.com