No “Gradzilla” Moments

I had the pleasure of catering a party for my friends’ daugher who recently graduated from nursing school.  The experience was great from start to finish.  I realize this is a rarity, but there were no “gradzilla” moments, no last minute menu changes, no hard to find ingredients, no delays or snags of any kind.  I am still thanking God for this amazing grace!

The process started with the invitations.  The grad had a favorite color scheme and wanted something unique.  Unable to find just the right thing, I decided to make a sample invite and see if she liked it – and boy did she – so I went quickly into production mode and got them out on time!

 

 

 

 

 

 

 

 

The menu was set and I began work, with the help of a very experienced and dedicated sous chef, my mom!  I couldn’t have done it without her help – she kept the sink free of dishes and reminded me to take an occasional break!

We worked for the entire week before the party making what we could ahead of time and constantly reworking the timeline to ensure that everything went off without a hitch the day of the party.  The party was on a Saturday; so I created a daily calendar (beginning the Monday before) of all the tasks that had to be accomplished – not just making food, but ensuring we had selected the proper serving platters, purchasing flowers/herbs for the buffet, making the iced teas, ironing tablecloths (a quick rant – please, please iron the tablecloth and napkins if you are using linens – don’t set a table that looks like someone slept on it overnight!!!), etc.

The day of the party we had a few last-minute details to attend to in the morning.  We had a hearty breakfast and then went to set up.  Below are a few photos of the buffet and a list of what was on the menu  – those of you with a keen eye will notice that the menu item cards on the buffet match the invitations.  Please visit my Photo Gallery for all the beautiful photos of the event, which were taken by the grad, Brianna Wilbur.  In addition to being a new nurse, Bri is also a wonderfully talented photographer.  Please visit her blog to see more of her work.

Southern Sweet Tea & Herbal Iced Tea

 

 

 

 

 

 

 

Crudite Platter (Served with Caramelied Onion Dip)

 

 

 

 

 

 

 

Almond Joy Cupcakes

 

 

 

 

 

 

The full menu included:

  • Southern Sweet Tea & Herbal Iced Tea
  • Crudite Platter w/ Caramelized Onion Dip
  • Marinated Cheese w/ Crackers
  • Spinach Balls
  • Meatball Duo – Chicken Wing Meatballs & Spicy Sesame Meatballs
  • Sundried Tomato & Smoked Cheddar in Phyllo
  • Artichoke, Bacon & Goat Cheese Tart
  • Fruit Skewers w/ Brown Sugar Sour Cream Dip
  • Amond Joy Cupcakes & Pumpkin Cupcakes w/ Cinnamon Icing

What a pleasure it was for me to cater this party.  It allowed me to share my love of cooking and entertaining with others and to spend time – lots of time – in the kitchen with my mom. What could be better than that?

Turn the Beet Around

I think Gloria Estefan would forgive me for the word play on her song title – especially if she tasted the pickled spiced beets from The Village Whiskey – Iron Chef Jose Garces’ Philadelphia restaurant.

The Village Whiskey beets are what inspired my purchase of 10 pounds of red beets at the Lancaster Central Market on Friday. Philadelphia is a little far to drive for an appetizer, so I have to learn to make them on my own.  I hope Jose Garces will forgive my twist on his recipe.

The Village Whiskey makes their pickled spiced beets with baby red and golden beets, but I made mine with oven-roasted, full-grown red beets since I am still waiting for a late planting of beets in my garden to yield results.  Sadly, the rabbits had their way with the beets Jeff planted in the spring.

I roasted my 10 pounds of beets after washing them and wrapping them in foil.  They cooked in a 350 degree oven for approximately 90 minutes (they were big beets).  I let them cool, peeled them and cut them into bite-sized pieces.  While I was peeling and cutting the beets, a pickling solution was simmering on the stove.  Now I don’t know what The Village Whiskey puts in their recipe – that is for them to share or not; but I put some allspice, cinnamon, mustard seeds, thinly sliced onion, thyme, bay leaves, orange zest and orange juice along with some water and different types of vinegars.

After the beets were prepped, I poured the pickling liquid over them and now they are just swimming in the liquid getting happy, subtly spiced, and “pickley.”  Tomorrow I will can them so that I can enjoy them for months to come.  When I serve them, I will likely want the toasted baguette and whipped ricotta that is served at the restaurant with all their pickle selections.

Whether or not you want to try to make pickled, spiced beets on your own; I would HIGHLY recommend a trip to The Village Whiskey if you are in Philadelphia.  The restaurant is small and they do not take reservations, so Jeff and I try to arrive between lunch and dinner.  Not only are the beets amazing, so are the pickled herb cherry tomatoes and the french fries cooked in duck fat – especially when they are topped with delectable short ribs and cheddar cheese.  And if you are keeping up with the latest burger fad, do yourself a favor and do not pass up the Village Burger.  It is served on a buttery, light and flaky sesame bun with lettuce, tomato and house-made thousand island dressing.  I add the caramelized onions and one of the terrific cheese selections.  This is the kind of burger you wake up hungry for!

The Village Whiskey
118 South 20th Street
Philadelphia, PA  19103

Welcome!

What an exciting time for me – this is my first blog post – EVER. The purpose of this blog is to share my passion for food. I have included an ‘About Me‘ page and don’t want to bore you with redundancy so I will share a bit more about my history with food that I did not include on that page.

For as long as I can remember I have enjoyed watching cooking shows (way back to the Galloping Gourmet and Julia Child and up through today’s bevy of shows available on the Food Network and other cooking-specific channels).

I read cookbooks as though they are novels – I am not simply looking for recipes, but am learning about the history of the author and his/her relationship with food. I love the commentary and explanation that comes with the recipe almost as much as the recipe itself. And magazines – oh, how I love cooking magazines! In fact, for the last several years on my birthday my husband has awakened me with current editions of some of my favorites – Bon Appétit, Cooking Light, La Cucina Italiana, Food Network Magazine, to name a few – and with a great cup of coffee. He knows I will be completely immersed for hours, but he also knows he will reap what he has sown.

I also get an immense satisfaction from devising a theme and tinkering with the table setting when I entertain, which is now called tablescaping. I’m not sure how I feel about that term – it sounds so industrial to me – but it’s widely used so I’ll go with the flow. I simply like making people feel special when they come to dinner at my table. I enjoy using different dishes and linens I have collected over time, cutting flowers and herbs from my yard to use as centerpieces, and/or arranging a buffet with height, color and texture. I enjoy the process of making little cards in different shapes, colors and sizes that announce each dish.  I often spend as much time on decorating the table as I do on the menu and food. Serving others in this way fills my spirit!

I hope you will check back with me often to see how my blog is growing and changing.  I welcome your feedback – it will help me get to know you better and share my passion with you!