The phrase “word of mouth” has never had more meaning than when referring to the way clients come to Laurin Fegley. Since establishing Simply Smooth Special Events in 1990, Fegley has noticed that nearly every new client is referred to him by past clients who themselves are often repeat customers.
If you’ve lived in the Lehigh Valley long enough then you’ve no doubt attended a wedding, gala or corporate affair that Fegley has catered. His team—and he’s quick to assert that he could never do this alone—has built a reputation for consistently delicious food that’s fresh in every sense of the word.
His approach is pretty simple—a twist on traditional. “I want to do things that people say, ‘Oh, that looks interesting. I wish I could do that.’” Meals are uncomplicated but completely sophisticated in the way they taste. Fegley knows that when it comes to catering, clients are looking for fresh and on that he delivers.
Besides gathering as many ingredients as possible from local farmers, Fegley has installed ovens in every truck so meals can be prepared onsite—anything made anywhere. This kind of enhancement to his catering operation is what he refers to as growing vertically, not horizontally (i.e. taking on more clients) as most other caterers do. “I won’t take on more work than we can handle in a day,” says Fegley, who has been in the event industry since he was 19 years old.
Quality in food and service can suffer, he explains, when caterers try to grow their business to a level they can’t sustain. Instead, Fegley has taken the approach of offering more than just good food. From concept and event decorating,
to floral arranging and limousine service, Fegley has listened to what clients are asking for. Though this approach comes in handy for all facets of orchestrating an event, it is especially helpful when it comes to the all-important menu.
“We listen to the customer and build the menu around their wishes. We can hear a possible pitfall and make a suggestion,” he explains. “More often than not people come to us with a ‘What do you think?’ mentality and we implement their wishes around that.”
Fegley simultaneously reinvents the Simply Smooth menu as often as possible. New, fresh and interesting is always how he wants his food to be perceived, and as he gets inspired by client demands and food experiences in his travels, the fare he makes adapts along with it.
This method no doubt keeps his staff on their toes, as Operations Manager Chad Smith can attest. “Laurin likes to keep things new—as soon as we figure out a nice, simple way to do things,” he says with a laugh. Executive Chef Corey Scott, who has been working alongside Fegley for two years, admits that Fegley’s almost restless adaptation of the menu makes every day interesting and it’s always a learning experience.
“We have fun doing what we’re doing,” Fegley says. That’s why we approached him to create an abundant brunch menu that will have anyone thinking twice about this often overlooked meal. Unexpected dishes Fegley swears anyone can make feature the sweet and savory combinations people love for this mid-morning meal. Be prepared for a full table!
1524 W. Linden St., Allentown | 610.434.3900 | simplysmooth.com
Crab Apples
Serves 6-8
6-8 medium sized apples (try Granny Smith)1 pound lump or back fin crab meat1 8 oz. block cream cheese, softened1/2 cup bread crumbs2 Tablespoons minced onion1 teaspoon nutmeg1/2 teaspoon salt1/2 teaspoon pepper1/2 cup grated smoked Gouda
Preheat oven to 325°F. Mix together all ingredients except crab. Once thoroughly combined, gently fold in crab.
Core inside of apples, leaving the base intact and a good bit of the sidewall.
Place apples upside down in 1/4 inch of water on a baking sheet and bake for 12-15 minutes until well warmed.
Remove from oven. Flip apples upright and stuff with crab mixture. Bake at 375°F for about 10 minutes until the crab turns slightly golden.
Garnish with your favorite cheese, herb or seasoning and serve.
A Twist on Eggs Benedict
Serves 2
2 cups crimini mushrooms, roughly chopped4-5 small roasting onions, peeled1 cup cherry tomatoes6 Tablespoons olive oil4 Tablespoons salted butter2 Tablespoons salted butter (leave cold)2 cups sherry wine1 teaspoon salt2 teaspoons black pepper4 slices French baguette2 poached eggs
Preheat oven to 300°F. Place onions and tomatoes on a baking sheet. Toss with olive oil, and a pinch of salt and pepper. Bake for 15-20 minutes, or until vegetables are slightly browned and wilting.
In a medium pan, heat 4 Tablespoons butter at medium heat. Add mushrooms and let it sit for 5 minutes.
In a shallow pot, bring 6 cups water to a gentle simmer. Gently add eggs one at a time, moving slightly a few times to prevent sticking. Cook 4-5 minutes, or until egg white has firmed completely.
Place bread in oven to toast.
Once mushrooms have leached their water, deglaze the pan with sherry wine, and add salt and pepper. Let wine reduce slightly and bubble, 2-3 minutes. Remove from heat. Add chilled butter and slowly stir until melted.
Hollandaise Sauce
3 egg yolks1/2 teaspoon Dijon mustard1 teaspoon lemon juice1/2 cup butter, melted
In a food processor, add egg yolks, mustard and lemon juice. Blend for about 20 seconds to let the blades heat the egg. Slowly add the melted butter, allowing it to blend for another 20 seconds. Sauce should be thick enough to coat a spoon.
To plate, place mushrooms atop toasted bread slices. Top with poached egg and Hollandaise sauce. Serve roasted vegetables on side.
Potatoes, Pork and Eggs
Serves 4
1 head red cabbage4 large eggs2 pork tenderloins rubbed with your favorite seasonings and herbsRazz’s Shagbark Hickory Syrup (find at your local Wegmans)
Braise cabbage slowly in a pan on low heat with seasonings.
Grill or oven-roast pork tenderloins (500°F for about 18 minutes). If you roast them, save the drippings! Brush the tenderloins every 5 minutes with shagbark syrup, until caramelized and pork is cooked to your preference.
Corn Cakes
*Can be made the night before breakfast
2-3 cups of last night’s leftover mashed potatoes1/2 cup corn1 small box corn muffin mix1 egg, beatenPinch of salt and pepper
Mix together mashed potatoes, corn, 1 egg, salt and pepper with 3 tablespoons of dry muffin mix.
Form into log and brush with a little beaten egg and roll generously in the dry corn muffin mix.
Cover in plastic wrap and place in fridge for 1-2 hours (or until the next morning) to firm.
Slice into 1/2- to 3/4-inch thick slices.
Gently roll in eggwash and the rest of the dry corn muffin mix.
Either on a griddle or in a pan with your favorite oil, pan-fry the slices until golden.
To plate, start with a layer of cabbage. Top with a fried egg, followed by pork medallion slices (drizzled with pan drippings) and serve with a couple of corn cakes on the side.
Toasted Coconut Waffles
Start with your favorite Belgian waffle. Top with 1/2 cup of toasted coconut Greek yogurt, 1/4 cup of granola, 1/2 cup of your favorite berries and a sprinkling of toasted coconut to garnish.
