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Capers Catering

Chef Kevin’s Culinary Creations

Our head chef here at Capers is one of the nicest men I’ve met in the Catering World. With his creativeness flowing into our newest vegetarian/vegan dishes to our new winter Hos D’ Oeuvres, Chef Kevin truly puts a fresh new spin on a lot of the classics.

One of our new Vegetarian dishes! Herb Spätzle with Heirloom Squashes, Peruvian Potatoes, Smoked Pearl Onions, and Port Soaked Cranberries.

Below is a recipe straight from Kevin himself where he fuses the simplicity of tuna sashimi with the complexity of air bread. One of my favorite things about this appetizer is that it looks simple and unassuming when in reality the small puff (in which the tuna is sitting on) is actually quite labor intensive and is filled with a wasabi foam! At face value, I never would’ve guessed wasabi would be part of this dish, but that’s what makes Kevin’s creativeness so intriguing- his unique ability to catch guests off guard and defy expectations.

Chef Kevin joined the Capers team just over 3 years ago and we couldn’t be happier to have him!

To make air bread, you will need:

107.5 g of warm water

6.5 g of fresh yeast

2 g of sugar

2 g of kosher salt

27.5 g melted butter

235 g all-purpose flour


Air Bread Preparation:

  1. Stir together water, yeast and sugar in a bowl
  2. Let stand for 5 minutes to proof yeast
  3. Add flour, salt and butter and attach to mixer (with dough hook)
  4. Beat on a low speed for 6 minutes or until dough comes together to form a firm ball.
  5. Remove the mixers, cover and let the dough rest in a warm place for 25 minutes
  6. Refrigerate bowl overnight
  7. The following day, transfer the dough to a warm place
  8. Preheat oven to 230 degrees C (450 degrees F)
  9. Line sheet tray with parchment paper
  10. Divide dough in half and using a rolling pin, roll out 1 piece of dough about 2mm think
  11. Cut dough into 1.5 inch squares and place them on a sheet tray. Try other shapes too!
  12. Bake for 6 minutes or until the dough “puffs” and turns golden brown
  13. Bring out of the oven, place on a wire rack and allow to cool to room temperature.
  14. With a syringe needle, inject wasabi foam (made by combining: ½ tsp. wasabi paste, ½ cup whipped heavy cream and a small pinch of salt) into the air bread. Once you have filled your air breads, be sure to store them in a sealed container.

If this sounds like a lot, you can always sub in a pita chip for the air bread and garnish with wasabi foam.

Tuna Sashimi atop a Wasabi filled Air Bread. Yum! By far one of my favorite Hors D ‘Oeuvres!