Keith Cameron's Catering

08/26/2026

08/17/2026

I’d call this more of a “cook-to-taste” recipe than a precise recipe. I usually start with the basic ingredients and adjust everything according to taste and consistency.

Homemade Dijon Vinaigrette

½ cup oil — olive, vegetable, or canola
Juice of 1 lemon
¼ cup white or apple cider vinegar
2 tablespoons Dijon mustard
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Optional: 1–2 teaspoons honey for a slightly sweeter dressing

Whisk everything together, or shake it in a jar until well combined. Taste and adjust as you go. Depending on the amount of lemon juice and vinegar, you may want to add a little more oil to balance the acidity.

My advice? Start playing around with it. That’s the fun of making your own dressing—you can make it exactly the way you like it.

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08/17/2026

I call them tater tots, but they’re Yukon gold potatoes, microwaved smashed and then covered with cheese, garlic pepper, olive oil oil and finished off in the oven. Brined@ pork loin grilled chop and some grilled vegetables so that’s it for this evening. 

08/17/2026

Salade de légumes avec vinaigrette maison à la moutarde de Dijon

08/17/2026

I’ve become somewhat of a seer. 🔮

With heirloom tomatoes ripening on the windowsill and this beautiful, extra-thick bacon fresh out of the oven, I can see my future quite clearly…

BLTs.

My favorite summer lunch. 🍅🥓🥬

Oh my God, there’s something special about how big it smells when it’s being cooked

Bon appétit

08/16/2026

I’m not sure you’d call this a salad or an appetizer. I call it a first course.

I think the first time I experienced melon wrapped in prosciutto was in the south of France, at an incredible restaurant overlooking the impossibly blue waters of the Mediterranean. It remains, to this day, one of my favorite things.

But there’s one essential ingredient: the melon has to be perfect.

Luckily, today I came across an absolutely incredible cantaloupe—perfectly ripe, incredibly fragrant—and I immediately thought, Okay. I’ve got to buy prosciutto.

Sometimes the simplest things bring back the most wonderful memories.

Bon appétit. 🇫🇷🍈

08/13/2026

This has really become one of our favorite summer salads. Grilled jumbo shrimp marinated in a combination of sweet heat barbecue rubs with olive oil and I have mastered the art of making Caesar salad dressing from scratch. It’s an amazing difference than something you get out of a bottle.

Also, I’ve discovered a new Chardonnay from Members Mark i.e. Sams Club it’s a Carneros Sonoma county Chardonnay for $9.97. It’s the bomb. 

Bon appétit 

08/03/2026

Gotta love a Summer meal that includes gazpacho and grilled Aji tuna on a Asian inspired chopped salad

Bon appétit

07/13/2026

Summer meet ups! Celebrate! 🎉 🎉