by Chef Scotty

chef bo taylor

I first met Bo Taylor ten years ago when he and I were a part of the Food Committee for the Red Tie Ball (Oklahoma AIDS Care Fund) here in Oklahoma City. The thing that drew me to Bo, was his passion for and interest in food.  It's amazing we got any work done that year.

Fast forward to 2013, and Bo is the Chef and owner of "Catering by Bo Taylor".  I was fotunante enough this past holiday to sample some of Bo's delicacies, and as always was very impressed.  Bo has a simple style when it comes to his food: cooked on site, no more than five ingredients when possible, rustic, colorful, and most importantly.... DELICIOUS!  An aspect of Bo's style that I like, is that he is always seeking new ideas. Where do you go for new and innovative ideas in cooking... San Francisco of course. Chef Bo travels to the west coast several times a year to unwind, update, and back to "Thunder City" to show his clients what he has picked up.  If you are in the Oklahoma City area and needing catering services, please give Bo a shout.... He comes highly recommended :-) . CATERING by BO TAYLOR (405) 206-5931

Now tonight I get my friend Bo into the Hot Seat, and pick his brain on what it's like to be a caterer, and what you need to know when hiring a caterer. We delve a little into his German cooking background, and the wonderful way he is able to use it on an upcoming "gig". There's also a funny story about a Baked Alaska I think you'll love. 

Check out Bo's delicious recipe for Rustic Pear Torte.. it's one of my favorites, and I know you're going to love it as well.

Chef Bo's Rustic Pear Torte      serves 8    9" Spring Form Pan

  • 2 eggs
  • 1/4 cup milk
  • 1 cup granulated sugar
  • a pinch of salt
  • 1 1/2 cups AP flour
  • 3 pounds fresh pears peeled, cored, and sliced 1 inch broad
  • 2 tablespoons butter
  • 1/2 cup dry unflavored fine breadcrumbs

  • Preheat oven to 350 degrees. In a bowl combine eggs and milk together until well mixed. Slowly add sugar and salt and beat until frothy and combined. 
  • Add the flour to the liquid ingredients and combine. The batter will be stretchy and wet... almost like spaetzle dough. Mix in the sliced pears.
  • Grease a 9 inch spring form pan, and roll the fine bread crumbs along the inside. Knock out any excess. 
  • Put the cake batter in the pan, leveling of with a spatula. Dot the surface with the butter.
  • Bo suggests baking in the center of the oven, for 45 minutes and until the top has become lightly colored. Serve warm or room temp, with a quenelle of Chantilly cream (that's a spoon full of whipped cream to all my friends in Creek County) and fresh raspberries. Delicious!