Table of 5 Catering started with a mom making lunch for her kids

HUGHESVILLE — Planning, preparation and organization have helped caterers Lisa and Scott Dover, of Hughesville, stay at the top of their game — plans for May include a New England style clambake fundraiser for Scared Heart School.

The Dovers, owners of Table of 5 Catering, plan to cook their fare in a 4-foot-by-4-foot outdoor specialty baker. The bottom steel compartment holds lump charcoal, while a steel lid on top holds 70 pounds of seaweed. Steam is created as the seaweed simmers beneath the wooden food box, helping to bake the food.

“The seaweed has little pods of ocean water inside of it,” Lisa said. “And they open up and release more water.”

As the clams and mussels open up, more liquid escapes, helping to further steam bake the food.

The Dovers plan to cover the bottom of the food box with fresh Maine lobster, then a layer of mussels, a layer of clams, then red potatoes and white onions, and last, a layer of corn on the cob. All seafood will be flown in live the day before.

For baking, plastic is tucked in around the food and it’s covered with canvas. Cooking takes around 45 to 50 minutes for 40 lobsters. Their particular cooker can bake up to 80 lobsters at one time.

“If the lobsters are done, everything is done,” Lisa said. “I like how the clams and mussels are on top and when they open up all the juices flavor the rest of the food.”

Small ideas for the Dovers usually simmer into bigger projects.   

“We actually didn’t start out as caterers, we were doing sandwiches for our kids,” Lisa said. “So I started packing their sandwiches and the other kids said, ‘Where did you get those sandwiches?’ And, they said, ‘My mom.’ ”

Thus was born “Just Good Dagwoods.”

Soon they were asked if they could prepare other foods. So from sandwich catering to the athletic department at Sacred Heart, the business morphed into specialty catering with a full bistro and fine dining menu.

“Our tagline is ‘comfortable elegance,’ ” Lisa said. “We try and get the freshest ingredients as possible.”

“That’s why we divided our menus into fine dining and bistro,” Scott added.

Bistro foods include comfort foods such as fried chicken, meatloaf and brisket. The fine dining menu has selections such as shrimp curry, the clam/lobster bake, T-bone steaks and hand-made spinach ravioli. They also offer fruit sculptures and edible flower arrangements.

The couple have a commercial kitchen in the lower level of their home. They are food safety and nationally “Servsafe” certified and up-to-date on inspections. Both prepare and cook the food.

They divide other aspects of the business; Lisa takes care of sales and marketing.

“(She’s) the front person,” Scott said.

“And he’s the back of the house,” Lisa added.

Lisa said her husband is the problem solver, project manager and “resource guy.”

Table of 5 Catering has contracts with the Hotel Bothwell and Fox Theater Event Center in downtown Sedalia and the Martin Community Center in Marshall.

They have recently catered breakfast to Hayes Lemmerz International-Sedalia Inc., and catered creative gourmet food for the Daum Museum of Contemporary Art.

The museum staff had their own ideas and recipes. Using this, the Dovers were able to create what was needed, including an attractive caviar mousse.

To stay organized, the couple keeps a white board in the dining room where they list all utensils and ingredients, recipe directions and packing information for a catering project.

“When we’re done, that white board will be full,” Scott said. “Prep is the essence of all. If you can’t prep and plan, your dishes will basically fail, at least in my opinion.”  

Prepping and planning is well under way for the fundraising clambake. One hundred pounds of seaweed is occupying their freezer as well as banana leaves. The leaves will be used to create pineapple tree decorations for the event.

“We definitely have different things in our freezer than most people,” Lisa said.

The New England Style Clambake fundraiser will be from 7 to 10 p.m. May 7 at the Tiki House, 19003 Highway Y.

Each person will receive 1-1/4 pounds of lobster, 1/4 pound of clam and mussels, plus potatoes, onions and corn on the cob. Prime rib will also be served for those who don’t care for seafood. The meal will be served on large trays along with pliers for cracking and directions on how to eat a lobster.  

Tickets for the clambake are $75; to purchase tickets contact Sacred Heart School or call Lisa Dover at 864-7461.

Baklava

For the baklava:
1 pound chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
1 pound of phyllo dough
1 cup of butter, melted
1/3 cup of sugar
1 teaspoon of ground cinnamon
1/3 teaspoon of ground cloves

For the syrup:
1 cup of water
1 cup of sugar
1/2 cup of honey
2 tablespoons lemon juice
1 cinnamon stick
Finely ground pistachios for the garnish (optional)

Method:

1. Lightly grease a 9-by-13-inch pan and set the oven to 350 degrees.

2. Thaw the phyllo dough according to the manufacturer’s directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit the pan. Cover with a damp towel to keep it from drying out.

3. Process the nuts until in small, even-sized pieces. Combine the sugar, cinnamon and cloves. In a separate bowl, melt the butter in the microwave.

4. Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat seven more times until it is eight sheets thick, each sheet being “painted” with the butter.

5. Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used. The top layer should be eight phyllo sheets thick, each sheet being individually buttered. Don’t worry if the sheets crinkle up a bit, it will just add texture.

6. Cut into 24 equal-sized squares using a sharp knife. Bake at 350-degrees for 30 to 35 minutes or until lightly golden brown, and edges appear slightly crisp.

7. While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for seven minutes and slightly thickened. Remove the cinnamon stick and allow to cool.

8. Spoon the cooled syrup over the hot baklava and let cool for at least four hours. Garnish with some finely crushed pistachios if desired.

Source: Table of 5 Catering