Celebrating Flavors

Written By: Marlene Osteen | Issue: July - 2022

It has been said that “It takes more than shrimp and char-donnay to throw a great party.” No one knows that better than Highlands’ premier caterer, Roberto de Jong. Having spent 30 years in the catering business, from Brazil to Miami to Highlands, he understands better than most that putting together a great party is much more than just food. In fact, creating arresting visual presentations are de Jong’s stock in trade. He treats his meals like theatre – from beautifully plated food; to the artful floral arrangements he designs; to the dishes, flatware and glassware he selects and provides; to the lighting and photography and audio-visual elements he brings. De Jong was a restaurant cook before he became a caterer – at his parents’ Italian restaurant in San Paulo, Brazil- and it shows in his careful touches. From Brazil he moved to Miami and spent 10 years working for a prominent caterer before opening his own business there. Four years ago, he visited Highlands, fell in love with the town and decided to split his business and time between the two cities. He now works in Highlands May through October and spends winters working in Florida. As he launches his 3rd year in business here, he’s happy to be back. And the whole town seems to agree. By mid-May he had already booked several dozen events including a wedding, a bachelorette party, a fundraiser, and multiple dinner parties from the casual to the formal. Well known for his ability to transform a venue into a first-class party scene, the vision for each affair begins with a meeting with the prospective client. He explains that “My specialty is to provide individual attention to each client by meeting with them which gives me the ability to design each event to their lifestyles.” De Jong’s inspirations for the menu are sundry. One minute it might be a classic international crowd pleaser like medallions of beef tenderloin with red wine reduction, the next, a dish of veal scallopini inspired by his Italian Mother, and another, a “Moqueca” – the vibrant Brazilian shrimp stew of his child-hood. For the adventurous, the menu might include saffron risotto with bone marrow and parmesan; or pistachio crusted sea bass; or Bacalhau à Brás – Portugal’s most famous comfort food – made with salt cod and potatoes. Regardless of the food selection, there are no culinary cartwheels, no foams or fusions, just robust flavors and solid, scrumptious recipes.For more information on how to assemble all the ingredients for a truly memorable party, Roberto de Jong can be reached at (786) 838-8423, or at [email protected].For photos and details, you can also visit his Instagram account: Roberto_dejong.

by Marlene Osteen