Farmer's Market Day 3

Sold out by 12:15. 112 Paninis. Thank you patrons, new and old.

A bit of a slow patch and breather before June events kick in. Winery unveiling on June 7th. Watermill wine dinner June 14th. Two weddings June 21st.

Don't worry, we will still be at the market.

Cheers

Farmer's Market Day 2

Opening Day - Sold Out. 95 paninis.

Week 2 - Sold Out. 108 paninis. And the heat was unbearable.

Week 3 - ????.... Order early.

A special thanks to the courageous souls who went out on a limb and tried the porchetta panini.

Cheers

Whitman Alumni 50th Reunion - May 16th

Ever see the movie "Groundhog Day"? Bill Murray gets stuck repeating the same day, every day, until he falls in love (or something like that). (See previous post April 25th)

This time we played host at Basel Cellars for the Whittie Alums. A happy 50 year reunion rather than 40. Almost the same menu, similar crowd but ten years older, and close to the same guest count.

Who would have thought repeating the same day could be so enjoyable.



A photo of porchetta from a Lastoskie cocktail party. Does our 1930's oven (which lacks a thermostat) look fun to cook with? The wife hates it, needless to say, I love it.

Cheers

Farmer's Market Opening Day

Our first week back to the market. Ballplayers get nervous on opening day, as do schoolteachers, legislators, and even caterers. It was nice to be back. And once the first panini orders came in the butterflies dissapeared.








Nothing agrees more with the Graze Catering ethic than the Farmer's Market. Local food, farmers, and good friends. It was nice to see so many returning customers. Thank you all for your patronage and patience when we get thoroughly over-run with orders.















Paninis this week:

• Mesquite smoked turkey, bacon, provolone


• Close Farms asparagus, pancetta, egg omlet, parmesan, provolone


• Apple smoked pork loin, fresh apple, arugula, provolone

Next week we are coming out with a porchetta panini. I can't wait.

Cheers

Longshadows Spring Release

How does one go about serving 800 people appetizers (that actually taste good)? That question has been haunting me the last couple of months. And was finally resolved today. The answer is... it is easier than you think, if you are willing you roll 1,500 risotto balls, and double stuff 1,500 mushrooms. The proof is in the pre-planning, and the risotto pudding, 3o cups of it to be exact. If there has been a more popular appetizer at our events than the cheese stuffed risotto balls then I have been extremely clueless. (no comments please sweetheart) Literally, fried, plated, carried to cocktail table, 30 seconds later... gone.

Menu:

- cheese stuffed risotto balls with sun dried tomato sauce

- duxelle and mascarpone stuffed mushrooms

- crostini red wine beef ragu and parmesan reggiano

- crostini white bean puree and pork confit

- baguette slices and crackers, cambozola and brie

We are three for three. Unscientific as it may be, but three big wine weekends, three times wine tasting patrons have exclaimed "best food at any winery in town." Saviah, Reininger, and now Longshadows. I can give you the long winded version with evidence and personal comments, but I think this picture says it all, guests moments after the platter from above was placed on the table.

A picture of myself and Gilles the winemaker. Becca and I, Gilles and his wife Marie (Forgeron's winemaker), met randomly at Pioneer Park and the Patisserie two years prior. Nice to be reunited in a Walla Walla kind of way.

Cheers