Old Stuff

Raj and Kelly's Wedding.

Way back in August, the 31st to be exact, we did and Indian Buffet for Raj and Kelly (same day we did Erin's wedding at Basel Cellars) at the same house that hosted the Paella reception. Raj and Randall/Caitlin were friends at Whitman yada yada ya. Appetizers of samsoas, fried paneer cheese, and garbanzo flour pancakes with raita dip.

No pictures unfortunately. For the buffet spicy garbanzo bean salad, lentil salad, basmati rice, chili fry lamb in coconut mild sauce, curried shrimp. Dessert from the Patisserie. The Indian Minister (flew in from India for the ceremony) was impressed. He told our cooks the food was very authentic. We only have Raj and Kelly to thank for the recipe/consultation help!

Megan's Wedding - Got a couple of pictures to share.

Pictures from Kim's Mom's Birthday at Watermill Winery (Thanks for the great shots Jamie Brown!)

Cheers

Is Nothing Sacred

We were invited to Con Agra Foods to do a dinner for the production line employees. The boss wanted something special for the 90% Latino workforce so we agreed to do posole and a few other favorites. Then he made the mistake of posting the menu in the lunchroom a few days before. The employees were stoked, posole! Then they found out some white guy was making it.

At Con Agra every time I entered the building to get water or use their test kitchen oven I was met with stunned silence and disbelieving stares. Once the initial shock wore off the questions came "Who made the posole?... Who taught you to make the posole?... Do you have a Mexican Grandmother?" Me. Me. No.

I didn't let on that years of eating posole I have come to the conclusion mine is better than any Mexican Restaurant's I have had the pleasure to have. But definitely not better than Ruth Moya's Mother's version, a former 7th grade science student. That was the best posole ever.

Menu:
La Calanderia Chips, mild red salsa, spicy roasted tomatilla salsa
Warm La Calanderia corn tortillas
Corn on the cobb, butter, cojita cheese, chili flakes, lime
Tamales from Dora's Worm Ranch (non ww people, a bait shop - really, maybe best Mexican food in town)
Posole, cabbage, lime
Dessert: Ice cream, stewed nectarines, cinnamon

After the meal the boss asked around. Rate it 1 to 10. All responses 9 or 10, a few even said "best posole I have ever had". I was chatting with an employee later and he asked "Did you make all this?" Yep, but bought the tamales. And he gave me the best compliment I think possible. "It tastes like Mexico."

Cheers

Two-Fer: Dawn and Katy's Wedding (not to each other)

The final big wedding weekend for us, and we hammered it, absolutely hammered it. (that would be a good thing, as opposed to 'getting hammered', a bad thing.)

Dawn and John were married at Terra Blanca Winery and had the reception in their backyard, which happens to be on the slopes of Red Mountain out Benton City way, something like that. The weather did not play nice. It was misty and rainy and just a tad cold, not ideal weather for guests or outdoor grilling.

We served up a few appetizers, my favorite new thing being a crab and cheese stuffed jalepeno popper with a cilantro lime buttermilk dip.

For the dinner buffet, John (the groom) sourced us some beautiful halibut which we poached in olive oil and served with extra virgin olive oil stewed cherry tomatoes from Martinez Family Farm. Grilled whole beef tenderloins were glazed with a red wine, honey, herb sauce adding a perfect little charred wine/herb flavor; served with horseradish cream. Amity has some beautiful fingerling potatoes which we grilled, then tossed with dijon, chili flakes, garlic, and olive oil and served with aioli. Local greens tossed in a simple red wine vinaigrette, bread and butter, and some tasty vegetable gratins filled out the buffet.

Cheryl, uber-server extraordinaire proclaimed this to be the finest buffet she has taken part in. I have to agree. Just about perfect. (that is really hard for me to say.)

Katy and Matt were married at Walla Walla's beautiful and rainy Stone Creek Manor. 170 guests partook of simpler Graze Catering fare. Platter self serve appetizers followed by a rustic and homey buffet.

Grilled on-site rosemary chicken and aioli, vegetarian stuffed pasta shells, roasted garlic mashed potatoes, whole leaf ceasar salad, end of summer roasted vegetables, and baguettes and butter. The rain started in the morning, faked us out in the afternoon, and started again in earnest that evening. But a good time was had by all, and when Katy called me at the end of the reception her raves were indeed welcome and appreciated.

So the big ones are done. A couple of more posts regarding older events to come. And now we are on to the Fall and Holiday season. Next weekend the family heads to Portland for some r and r. And then the discussions for next years weddings begin!!!

Cheers

Too Much Good Stuff

Is that the slogan for 7-11 or Taco Bell? I can't remember. But it could have described our weekend.

Friday evening saw us to the home of Sherlee and Larry for a simple backyard grill wedding rehearsal dinner. Grilled salmon, chicken, spinach salad, roasted red potatoes, and the end of summer's finest vegetables. Simple, fresh, tasty.

We quickly shifted gears and headed to Areus Bed and Breakfast/Yoga Center for Kristy and Dan's Wedding.

It was Areus's first wedding reception and David and Giancarlo had the grounds in tip top shape.

100 guests, passed apps, and a two course plated dinner.

- Corn soup with pistachio butter, white bean and corn cannoli, and an arugula salad. (the picture below)

- Grilled beef tenderloin, red wine and veal sauce, truffle butter, mashed potatoes, and the end of summer's vegetables.

It was quite a show. Brilliant rentals from Seattle. Tip top wines from Northstar, Reininger, and Rotie Cellars. Perfect weather. And the food wasn't bad either. (My only regret was missing the Second Annual Walla Walla Wiffle Ball Tournament to perform the wedding catering, my second year of conflicting schedules. Next year I vow to cater the wiffle ball tourney just so I can play in it... victory will be mine.)

Sunday was the capper. Eric and Morgan headed back to Areus for a post wedding panini/snack bar for many of the out of town wedding guests. Dave headed to Basel Cellars to do a four course dinner for some jet-setters from the wet side of the state. I headed to Abeja to titillate Walla Walla Wine Alliance guests from around the country with appetizers, whom visit our fair city to taste our more than fair libations.

A picture of the bruschetta of caramelized onions, prosciutto, goat cheese, and thyme. (A homage to Becca's favorite pizza from our early meeting days) Hopefully I can re-create it in Abeja's new wood burning pizza oven. (If they do not invite me for a pizza making bash I will be most seriously hurt. I was not referred to as a 'pizza-jedi' jokingly.)

And to finish a tired night and weekend, this plane decided to show up and garnish a very lovely sunset.

Cheers

Stephanie's Wedding

It was a busy weekend for us. My son's first day of real pre-school at Betty's on Thursday.

Stephanie and Chris's rehearsal dinner at Three Rivers Winery Friday.

Amity's tomatoes, fresh mozz, basil, and bariani extra virgin olive oil.

For the rest we had a nice green salad, rosemary lemon grilled chicken, flat iron steak with hotel butter, and roasted red potatoes with dijon/garlic/thyme/mayo/bacon dressing.

The view from the deck of Three River's toward the end of dinner.

Saturday Chris and Stephanie had an Irish/Scottish reception. Chris, God bless him, got married wearing a kilt (the pants issue solved on day one). We did three passed apps, two of which passed as 'scot/irish'. Cured salmon and creme fraiche crostini, hard cheddar and cows milk cheese and crackers, and heirloom tomatoes with 25 year old balsmic and sea salt on toasted baguette slices.

The dinner buffet:

Spinach salad, citrus vinaigrette, shaved mushrooms, toasted almonds, jarlsberg cheese.

Roasted beets, carrots, and turnips with orange oil and chives.

Colcannon potatoes (cabbage and mashers).

Slow roast salmon and lemon butter.

Herb roast beef tenderloin and horseradish cream.

Veggie pot pies for the vegetarians.

Baguettes and Irish soda bread.

Then we brought out the desserts from Colville Street Patisserie. There is no better dessert, wedding buffet maker than Matt in the Pacific Northwest, of this I am convinced.

Lots of nice compliments from the good folks attending the festivities at Stone Creek Manor.

And to cap the weekend, Sunday we headed to Biscuit Ridge for an impromptu wine drinking, food snacking celebration for our friend's new land 'vineyard to be' purchase.

It really is tough living in Walla Walla sometimes.

Cheers

Erin's Wedding

First we killed 'em with appetizers.

And more appetizers...

Followed by a three course dinner, wedding cake from the Patisserie and Erin's Grandpa's super yummy ice cream.

Basel Cellars was our venue. The weather held nicely. Below is the menu printed for each table. I have no idea why this table was called Peanut Butter and Company.

Missing is a picture of the second course I like to call "Corn Explosion". Corn ravioli, mascarponed sauteed, corn and white bean filled cannoli, truffle oil, and parmesan crisp. (very tasty, never again will I make ravioli for 90 guests, sheer insanity)

Picture of the main course, tenderloin, truffle butter, mashers, local sauteed veg.

All in all, a very tasty wedding feast.


Cheers

Sykes Company Picnic

Sykes in Milton Freewater put on a Hawaiian Luau for their employees and family members. 600 folks graced the front entry at Sykes under perfect blue skies, ate yummy food, played bingo, bounced in bouncy castles, and shot each other with water guns. Pretty much a perfect day in my book.


Menu:

• Giant fruit skewers of cantelope, pineapple, and watermelon with citrus mint sauce.
• Spicy Asian coleslaw, napa cabbage, carrots, red onion, red peppers, almonds, and sesame seeds.
• Organic mixed greens, ranch and black bean vinaigrette dressings.
• Stateline corn on the cobb and butter.
• Sticky rice.
• Kahlua pork with Hawaiian teriyaki and sriracha.
• Dessert: angel food cake, vanilla ice cream, local nectarines, klicker's strawberry sauce.
  

Our largest event ever (Longshadows was 800+ but that was just appetizers) and it went off without a hitch. All except forgetting the digital camera again and having to take pictures with a phone. This forgetting the camera thing is getting really annoying.

Cheers

Caitlin's Paella Reception and Megan's Summer Grill Reception

Caitlin's reception was a Spanish Paella theme. (Our first ever effort making paella at this volume. And what a blast it was. Please, please, please... someone hire us again to do paella.) And allthough the rest of the menu was not overtly Spanish, it all flowed nicely. My only gripe is we did not get to make a potato tortilla with brava sauce, so Sunday night our dinner guests indulged in my two new favorite things, paella and tortilla.

Caitlin's Menu:
- Black cherry tomatoes stuffed with fresh mozzerella, basil, and extra virgin olive oil

- Italian sausage bites, roasted yellow tomato sauce and arrabiatta

- Crostini with lettuce, roast pork loin and tarragon mayonaisse

- Paella: Meat (chicken, spanish chorizo, shrimp) Seafood (shrimp, mussels, clams, scallops)

- Greens, spinach, avocado, oranges, red onion, almonds, orange vinaigrette

- Roasted vegetables, portabellas, roasted red peppers, green and yellow squash, roasted garlic, extra virgin olive oil

- Bruschetta, tomatoes, basil, garlic, extra virgin olive oil

- Shortcakes, strawberries, nectarines, and vanilla ice cream

The Party-ing Paella Loving Dave.................... and The Aftermath.

Megan and Derrick got hitched at Mill Creek Garden. We did a simple summer menu. Sometimes simple is the way to go.

- Salmon cream cheese and crackers

- Goat cheese rolled in herbs with extra virgin olive oil and crostini

- Hummus, tapenade, feta, and crostini

- Ceasar salad, crouton, our special scratch dressing

- Penne pasta salad, cherry tomatoes, basil, fresh mozz, blanched squash, sauteed corn and extra virgin olive oil

- Fruit platter, pineapple, casaba melon, cantelope, watermelon, and grapes

- Grilled chicken breast, roasted garlic marinara, and parmesan

- La Brea Bakery baguettes and butter

Two more Walla Walla weddings totalling 370 guests served. It's a shame we couldn't be at the farmer's market Saturday due to an employee abscence, otherwise we would have closed in on the mythical 500 person mark. You may have noticed we haven't posted anything for a couple of weeks. A beautiful and odd two week quiet spell for us. So the family and I ditched town for Moscow Idaho for a bit of camping and waterpark fun. Don't worry grazecateringblogspot fans, we are booked solid for two months of posting action.

Cheers

Palmares

Palmares is a cycling term for a list of great accomplishments. Our version of Palmares.

The note from Kim after the party.

"John,

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.

Thank you,

Kim"

[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.]

Cheers

Two-fer: Liz and Luke's Wedding, Kim's Mom's 50th Birthday

Team Graze Catering was fully engaged Saturday. A sold out Farmer's Market was followed by a wedding at Carnegie Art Center and a dinner at Watermill Winery.

Liz and Luke, New Yorker's born Walla Walla, tied the knot at Pioneer Park and headed to Carnegie (yes, built with funds from the New Yorker Andrew Carnegie Fund) for the reception. Carnegie is absolutely perfect for groups of around fifty guests. The art is always interesting, the cost reasonable, and the building offers great atmosphere.

Kim threw a party for her mom's 50th birthday at Watermill's tasting room. Which happens to be just about the perfect spot for thirty or so guests.

For both we did a cocktail hour and then simple and tasty buffets. Both menus were very similar so I will just write one and call it the Kim and Liz menu:

- Greens, spinach, orange wedges, red onion, cucumber, toasted almonds, orange vinaigrette

- Israeli cous cous moroccan style, dried currants, figs, and peaches, toasted almonds, parsley, extra virgin olive oil

- Blanched green beans, olive tapenade, feta, and garlic chips

- Chicken roulades, stuffed with dried cherries, shallots, herbs, and chicken, poached and served cold with cherry chutney

- Slow roast salmon with aioli, lemon, olive oil, and salt (so simple, so perfect)

- Slow roast beef tenderloin, artisan blue cheese, piquillo peppers

- Potato tortilla and brava sauce

New Favorite Things:

• 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)

Cheers