Monday, July 21, 2008
The note from Kim after the party.
Thank you! I am so glad I found you and cannot wait to refer business your way. You've been so easy to work with and the food was a huge success.
[Funny (but not so funny) Story: Kim was referred to me a number of months ago after a local chef agreed to do her party, then did not return her calls, or emails, then many month after agreeing to do the party, cancelled, by having the hostess tell her on the phone. Ouch.]
Sunday, July 20, 2008
- Spanish Tortilla (potato egg cake) with Brava Sauce - olive oil poached sliced potatoes are layered with onion repeatedly in a cast iron pan, browned on the stovetop, then mixed with egg and baked to form a firm, layered potato cake. The piquant brava sauce is the perfect compliment. Incredible re-heated as we did for this group or room temperature.
- Slow Roast Beef Tenderloin - oven baked, no searing, low 300 heat, resting on herbs, creates an almost perfectly uniform medium or medium rare interior (look mom - no more quarter inch gray outer layer!).
- Crab Cakes and Cilantro Lime Mayo - do I need to say more?
- Being the candle for a giant creme brulee cake... Kim's mom blew out the blowtorch gracefully. (Kim if you have a picture of this, please send it)
Monday, July 14, 2008
We did a cocktail hour with four superb appetizers:
- crostini with white bean arrabiata (spicy beans) and shrimp
- baguette slice with brie and apple butter
- duxelle and mascarpone stuffed mushrooms
- spoons of cucumber, crab salad, lemon aioli, and tobbiko caviar
Then a beautiful salad while a fantastic Frank Sinatra impersonator belted out the hits (Derek Evilsizor).
- Amity and Welcome Table Farm greens, Ideal Organic beets, goat cheese, candied nuts, and an apple cider vinaigrette
Then three main course options
- Grilled flat iron steak, caramelized onions, potato gratin, and local vegetables
- Grilled rosemary chicken breast, garlic cream, potato gratin, and local vegetables
- Stuffed shell pasta, spinach, mozzerella, and ricotta filled, roasted garlic tomato sauce, parm, and local vegetables
How do you get enough local and beautiful produce to feed 195 guests? Call lots of farmers. Special thanks to Amity for the greens, rainbow chard, and carrots; Welcome Table Farm for the beets and greens; Ideal Organics for more beets; Ron (one Ron in R and R Produce, who is the other? I need to ask) for the zuchinni and more carrots.
"Dear John, (From the gluten-free nacho dinner)
Thank you again for a wonderful catered rehearsal dinner in Pendleton. The groom declared the nachos the best he'd ever eaten! I, too, appreciate the fresh ingredients, complex and complimentary flavors and creative buffet combinations. We are especially grateful for your attention to detail in assuring a gluten-free meal.
It was a pleasure meeting and working with both you and Emma. Thanks again!
Best Wishes - Peggy Sigler"
"Hi John, (from the Hawaiian/Filipino wedding reception)
I want to thank you and your staff for the wonderful job you all did at the reception. We've heard many comments on how great the servers were and how delicious the food was.
Your staff was courteous and helful and very personable!... (and she talks about guest crushes on the staff)
And you John what can I say! From the get go you have gone over and above any expectations I may have had... (and then she gushes about me, really too embarrassing to post)
Please use us for references should you need me. Thank you again for the fabulous job you did and much success to your business.
Sincerely - Rosie Reynaud"
Sunday, July 6, 2008
- Amity's greens, balsamic vinaigrette
- Grilled red potato salad, bacon, dijon, garlic, thyme dressing
- Corn on the cobb, lime butter
- Lemon garlic grilled chicken breast
- Flat iron steak and chimichurri
- Dessert: peach, apple, cherry cobbler and Tillamook vanilla ice cream
- I have been grilling potatoes for years, boiling, then tossing in a garlic thyme chili flake oil and searing and serving with aioli. But this time, on a lark, I decided to boil, grill, then toss in a mayo/dijon/garlic/thyme/bacon dressing. How about that, a previous favorite thing just got more favoriter. (If its not a word it should be.)
- I don't make desserts. I keep telling myself I don't, then I do something stupid and promise Rosemary a cobbler and ice cream. Wouldn't you know it was pretty great. No more desserts, I swear... well maybe a couple more cobblers.
Add Darin and Andy's Filipino/Hawaiian Wedding to the checklist. (stay tuned for August's Indian Wedding)
- Amity's greens, veggies, chinese black bean vinaigrette
- Japanese noodle salad, spicy red peppers, carrots, green onions, cilantro, peanuts, mirin soy dressing
- Sticky rice
- Aloha coconut sweet potatoes
- Thundering Hooves kahlua pork
- Adobo chicken
- Dessert - Hidden Valley Bakery sweet biscuits, Klicker strawberries, ice cream, whipped cream
Darin swears the coconut sweet potatoes were the star of the show. (seriously Darin, sweet potatoes?)
Thank you so much for a fabulous catering experience!