STER Collective

STER Collective Procuring & Customizing Private, Intimate Events for Delaware and the Greater Philadelphia Area

Nappe: Classic French technique imperative with sauce making; meaning to coat the spoon. Beautiful when done right. This...
07/23/2022

Nappe: Classic French technique imperative with sauce making; meaning to coat the spoon. Beautiful when done right.

This is a Creme de Cocoa Zabaione, or Sabayon, for Tiramisu.

New Summer Salad: Charred Cauliflower-Onions, Toasted Potato, Caramelized Plums, Hazelnuts, Feta & BasilReally loved how...
05/31/2022

New Summer Salad: Charred Cauliflower-Onions, Toasted Potato, Caramelized Plums, Hazelnuts, Feta & Basil

Really loved how this turned out. Didn't even use a Vinaigrette or Dressing as the Caramelized Plums added enough Acid and liquid that it carries through the bites. Just finished it with some EVOO to add some more fat and it was ready to go.

Can't wait to show this one off at a Pop-Up. Until then, as always....

R&D 5/1-5/3: Finishing the WebsiteThis has been a long time coming. Buying out the time to curate pictures and moments a...
05/04/2022

R&D 5/1-5/3: Finishing the Website

This has been a long time coming. Buying out the time to curate pictures and moments as well as finalize layout has been tough. We all live busy lives and sometimes it's easy to procrastinate on the most important things. It's a habit I'm working on kicking this year. We are happy to say that 'The STER Collective' page is launched and operational.

Things to check out/keep your eye on:

-Weekly Blog Posts
-Recipe sharing & development
-BTS action from Events
-In&outs of running an event company
-Updates on Collab Pop-Up Events or Supper Club nights (coming soon)
-& much more

Thank you all who have supported us over at STER these past 7yrs- whether you were a team member or a guest. Those memories will forever be in our DNA and we look forward to making many more! 🙏🏾🙏🏾🙏🏾

Link in Bio

R&D Project (4/25 & 4/26): Choux au CraquelinSo I've been attempting once a week to do R&D project to create and refine ...
04/27/2022

R&D Project (4/25 & 4/26): Choux au Craquelin

So I've been attempting once a week to do R&D project to create and refine written recipes & flavor concepts. I'm going to regularly start posting these experiments and trial runs every week as a challenge to myself to continue my growth as a Chef but also to push past my comfort zone.

This week's was a French Pastry classic- Choux au Craquelin. This is essentially a Cream Puff with a baked-in Sugar Cookie on top. My iteration was stuffed with a Mango-Olive Oil Pastry Cream, dusted with Dried Strawberry Powder.

I was pretty happy with the Choux Pastry and the Craq on top. The fruitness that the Olive Oil brought in with the Mango was nice. The Strawberry Dust though is what sealed it for me and .Had an issue with the setting up of my Pastry Cream though which was a bummer. Doing R&D stuff at home vs the professional kitchen, I believe, affects my mental focus and may be why the issue occurred. But that's what having Seinfeld playing in the background while whisking bubbling Pastry Cream will do to you.

Overall, it came out pretty solid. Definitely have some things to improve but I looked forward to some of you guys trying the final version. Until then...

1st 'doubledough' Pop-Up Event (3/26/22):When Reuben, Nick, and I first started hashing out this Event, I was filled wit...
03/29/2022

1st 'doubledough' Pop-Up Event (3/26/22):

When Reuben, Nick, and I first started hashing out this Event, I was filled with doubt and fear. Many creative types suffer from what's known as 'Imposter Syndrome' , feeling as if what we have to put out in the World won't cut it. But despite my internalized negativity, we took steps forward and I'm so happy that we did. It was a successful night and not because of what we brought in financially. But because of all of the support you all showed. We had family and friends that came long distances, even with gas prices as crazy as they are. Had some come out that we haven't seen since the Pandemic started. Being able to express love through food is what makes days like this one special and I'm so grateful to you all.

Big S/O to Nick for allowing me and Reuben to do our thing in his space. Big thanks to Reuben for being a solid Sous and putting out fire dishes. Can't wait for Indian-Themed Pop-Up.

Thank you all again and 'doubledough' will be back soon!!

Project of the Day: Apple & Mascarpone GaletteWhat to do with leftover Tart Dough, a little Mascarpone, and a few Granny...
03/27/2022

Project of the Day: Apple & Mascarpone Galette

What to do with leftover Tart Dough, a little Mascarpone, and a few Granny Smiths? This.

Really happy with how it came out. Now, time to share with the family.

R&D for Orange-Pomegranate Tart:Happy with 90% of this. The Shell, Caramel, & Curd flavor/texture is on point. Not hap...
03/15/2022

R&D for Orange-Pomegranate Tart:

Happy with 90% of this. The Shell, Caramel, & Curd flavor/texture is on point. Not happy with the Color.

Next time, I will leave the Pomegranate juice out of the Curd. Will use the Pomegranate Caramel to swirl through the Curd before baking.

All in all, really excited about this and am looking forward to sharing this with you all on March 26th

For more Pop-Up info & PreOrdering, click the link in my bio

Crazy to believe that for the past 7 years, STER had been alive. The past few years, as for a lot of people, was tough a...
03/05/2022

Crazy to believe that for the past 7 years, STER had been alive. The past few years, as for a lot of people, was tough and knocked us down. But on the other side, we are more focused & determined than ever to succeed.

Thank you to my crew and friends who have worked tirelessly through cold, rainy days and even the hot, humid ones. Thank you for putting up with my stress-filled rants from time to time and being patient with me. Your support and pointed advice throughout the years is what has allowed STER to still be here today.

Thank you to all the clients over the years that continued to put their trust in us to celebrate the most intimate of events. Being a part of those special times solidified why we do what we do. It's all for the love of Hospitality.

We look forward to many more laugh, smiles, and broken bread over the years. Thank you all again and stay tuned!

Address

Wilmington, DE
19802

Telephone

+19089177501

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