A few months ago, we asked event coordinators and former guests of the Salem Convention Center what makes our events stand out from the rest? One of the features that appear to stand out the most is the quality and excellence of the food service at SCC. It is not uncommon to hear feedback from our guests that include comments like the “plated food service was delicious” or “The kitchen produced meals and snacks that wowed our guests and kept everyone fueled throughout the day. I couldn't have asked for a more professional and caring environment.” “We had such an awesome time for our large group event again this year. The food was terrific and the staff was pleasant!” wrote another guest from a recent event. Catering for a group of 1000+ people is no small feat, but with elite culinary professionals like Salem Convention Center's Executive Chef Tory Knaus at the helm, it's a piece of cake! What makes his catering menus so widely appealing? Having 25+ years of culinary experience ranging from European to Pacific Northwest cuisine under his belt doesn't hurt, but in honor of Cinco de Mayo this month, we'd like to spotlight Chef Tory and his popular dishes like ceviche and mole he perfected during his training in Oaxaca, Mexico. Many of Chef Tory's menu items are inspired by the food and culture he encountered in Southwestern Mexico where he also developed a deep appreciation of local, sustainable ingredients. His ceviche is one of the most requested menu items from our catering menu and the recipe has been kept top secret- until now. He recently shared the recipe to help promote the Friends of Pimpollo virtual Cinco de Mayo celebration that took place this week. SCC “Cinco Ceviche” Serves four 1 ½ Red Snapper -bones removed, sliced in very thin strips ¼ cup Fresh Lime Juice ¼ cup White Vinegar ½-1 each Serrano or Jalapeno Chili-minced 1 each Red Onion-thin julienne 1 each Roma Tomato-seeded and diced small I bunch Fresh Cilantro-rough chopped 1 Avocado-diced small Directions: Remove any bones from fish then slice very thin. Set aside. Minced the pepper, dice the tomato, julienne the red onion, and rough chop the cilantro. Put the fish in a stainless steel or glass bowl, season with a pinch or two of salt, toss to combine. Pour lime juice and vinegar and vinegar over fish and mix well. Ensure the all the fish is submerged. Let sit in the refrigerator for 20-30 minutes or until fish is opaque and tender. Dice the avocado add it and all other ingredients and mix well. Adjust seasoning with salt if needed. To serve, use a slotted spoon to scoop out ceviche from liquid and serve with chips or tostadas. Enjoy!! About the Salem Convention Center Catering Team: Chef Tory and his team continually strive to put out the freshest, finest local cuisine at each and every event here at the Salem Convention Center. Inspired by sustainable, local farms and ingredients, our on-site chefs and catering team will bring the Northwest's freshest seasonal offerings to your table. Whether it's a selection from our extensive menu or a special menu tailored to your specific needs, our staff is here to cater your perfect meal. For more information about our catering services please contact our catering department at 1-866-614-1900 or email us at catering@salemconventioncenter.org.
