Monday, December 28, 2009
Christmas Eve was a work day for us this year. We fed the numerous and hungry Nelson Irrigation staff. Later that day we were fortunate enough to have my family fly in to celebrate the holidays. So we made a special dinner. A new york strip roast fresh out of our ancient home oven. A few side plates of roasted mushrooms and blue cheese, sauteed butternut squash, garlic mashed potatoes, and brussell sprouts and the feast was on.
Wednesday, December 23, 2009
The whole point of this blog was to showcase the efforts of Graze Catering (and to do so without spending dollars... thank you blessed internet and blogspot). 10,000 hits later (a good thousand of which need be attributed to my family, and another thousand to my diddling with the blog) that goal seems to have been accomplished. Sadly the last couple of months this blog has become a restaurant starting - sandwich obsessed forum, which does nothing to inform folks our main purpose in this cooking business world is to cater.
Now that we have that all clear. Here is a shot of the special prime rib sandwich we served the last few days. Wow, 6 oz of prime rib, caramelized onions, blue cheese, provolone, mayo, and la brea ciabatta. Which was made possible because we served 350 Key Technology employees a prime rib dinner. Our over ordering makes a Graze lunch spot patron a lucky recipient. In the last month we have put on 23 events, and had the lunch place open six days a week. It's been busy here.
And more Graze 'a place to eat news'... we added three new sandwiches this week.
- A panini of roasted butternut squash slices, roasted garlic, fried sage, mozzarella, and provolone (which has the option of adding proscuitto). Upon taste testing one of the cooks said "wow, I don't like butternut squash and that is awesome."
- Another cold vegetarian, tons of avocado seasoned with lemon and salt, cucumber slices, sprouts, tomatoes, mama lils peppers, and provolone.
- The Latronka. A huge 8 ounce pastrami bomb. All the same fixings as the original 'just big' pastrami. House made sauerkraut, russian dressing, and swiss cheese. Plus we add some mild deli peppers.
As 2009 winds down and we finish off the holiday season this blog will happily return to its roots and showcase our catering talents. We look forward to chatting with our 2010 wedding clients and prospective clients in January and February. Till then Merry Christmas!!!