• February 2015 Newsletter

    Logo

    Our Event Producers:

    Kassie Seaton 206.496.3465 Kassie@GreenAppleEC.com

    Kris Brown 206.755.9575 KBrown@GreenAppleEC.com

    February 2015

    Edition 6 / Issue 1

    Quick Links

    Request a Quote

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    Website

    Follow us on Instagram:

    @green_apple_events

    Recipe of the Month

    Ginger Turkey Lettuce Wrap Recipe

    Executive Chef Russell Coxen

    Russell Coxen is an artist, designer and chef. He received his BFA from the Northwest College of Art. Russell comes to Green Apple with event production and catering management experience from a distinctive TreeHouse hotel and event center in the Seattle area. His passion for design is the driving force behind his philosophy that food should be a feast for your eyes as well as your palate! Russell sees the world through a unique lens and we are excited to have him leading

    our culinary team.

    Our Talented Event Producers:

    Kassie Seaton

    206-496.3465

    kassie@greenappleec.com

    Kris Brown

    206.755.9575

    kbrown@greenappleec.com

    Dear Cheryl ,

    We are all settled at our new Offices, Kitchen & Tasting Room in Redmond. We moved from our Kirkland location just in time to execute the busy holiday season out of our new space! 2014 was a whirlwind of activity executing a variety of amazing events as well as planning, designing and coordinating our new kitchen build-out and move. We feel extremely fortunate that Green Apple Events & Catering has reached such growth and all because of you – our valued customers! Thank you!

    To our existing customers, we are honored to be called “your” caterer and to our new customers, we look forward to catering for you! As always, we are here to serve! Leave the details in our very capable hands so you can truly be a guest at your own event!

    ~Cheryl Seaton and Kris Brown, Owners

    (206) 713-1353 / (206) 755-9575

    Our new address: 14828 Northeast 95th Street, Redmond WA 98052

    Showcasing some of our delicious food….

    Dessert Table at a Beautiful Wedding, Ginger Chicken Endive Bites, Marinated Green Beans, Vanilla Pannacotta with a Strawberry Balsamic Drizzle

    Featured Venue: The Landing at Northcut

    Our Montlake Venue Partner!

  • September Newsletter

    Logo

    Event Producers:

    Kris Brown (206) 755-9575 KBrown@GreenAppleEC.com

    Kassie Seaton (206) 496-3465 Kassie@GreenAppleEC.com

    September 2014

    Edition 5 / Issue Number 9

    Quick Links

    Request a Quote

    Facebook

    Blog

    Website

    Follow us on Instagram:

    green_apple_events

    Recipe of the Month

    Because several of you have raved about our Salmon with Dill Sauce, our Chef has shared her recipe.

    Chef Sarah’s Dill Sauce

    Click HERE for the recipe!

    Tis the season….

    Candy Cane Cooler

    As the Holidays approach, we enter what many consider to be the most wonderful time of year, but it can also be the most hectic. Cast aside some of that stress this season even if it is your turn to turn out the annual holiday party. When the role of host falls to you, just give us a call. We will listen to your vision and execute a holiday party you will be proud to have hosted!

    Our Talented Event Producers:

    Kassie Seaton

    Event Producer
    206.496.3465 Kassie@GreenAppleEC.com

    Kris Brown

    Event Producer & Co-Owner

    206.755.9575

    KBrown@GreenAppleEC.com

    Dear Cheryl ,

    We apologize that it has been so long since our last newsletter. Time has certainly gotten away from us. Not only have we been busy catering a variety of extraordinary events this summer – we have also been orchestrating our new offices, warehouse, tasting room and kitchen build-out. This Fall we will be moving to our new location just a few miles away. Stay tuned – we plan to have an Open House at our new space after the Holidays!

    To our existing customers, we are honored to be called “your caterer” and to our new customers, we look forward to catering for you! As always, we are here to serve! Leave the details in our very capable hands so you can feel like a guest at your own event!

    ~Cheryl Seaton and Kris Brown, Owners

    (206) 713-1353 / (206) 755-9575

    Showcasing some of our delicious food….

    Mini Beef & Cilantro Tacos, Ginger Chicken on Endive with Crispy Noodles, Vanilla Panna Cotta with Balsamic Pearls, Petite Magic Chocolate Bites, Mini Lox Bagels, Chili Lime Cone filled with Mango Shrimp Salad, Thai Prawns, Lobster Rolls, Oreo Pops and Mini BLT”s.

    Featured Venue: The Landing at Northcut

    Our new Montlake Venue Partner

    A beautiful venue for your next event or your upcoming Holiday Party.

  • February Recipe of the Month

    February Recipe of the Month

    Ginger Turkey (or Chicken) Lettuce Wraps

    Gluten-Free

    Ingredients

    1 tablespoon cooking oil
    2 teaspoons minced garlic (2 – 3 cloves)
    1 teaspoon fresh ginger, finely grated
    4 scallions finely sliced on the diagonal – use divided
    1 pound ground chicken or turkey
    1 cup grated carrot (2 – 3 carrots)
    1 – 8 ounce can whole water chestnuts, cut into ¼ inch dice
    6 tablespoons San-J Asian BBQ Sauce plus more for serving
    1 large head Boston Bibb lettuce – leaves separated, washed and dried

    Optional Garnish:

    1 skein (2 ounces) mung bean vermicelli
    Cooking oil
    Kosher or fine sea salt

    Directions

    Heat a large skillet or wok over high heat. Add the 1 tablespoon cooking oil, heat for a minute then add the garlic, ginger and 2 sliced scallions. Cook for 30 seconds or until very fragrant, stirring constantly. Add the chicken and cook through, stirring frequently, about 8 minutes. Add the remaining 2 scallions, the carrots and the diced water chestnuts. Cook for 1 minutes, stirring constantly. Add 6 tablespoons San-J Asian BBQ Sauce, cook, stirring, until heated through – about 30 second.

    To make the garnish, place paper towels on a dinner plate. Using your hands, gently pull the mung bean vermicelli noodles apart into smaller portions. Heat 2 inches of oil in a small saucepan or wok (the smaller the pan, the less oil you will need) to 375 degrees (rippling but not smoking). Fry one small handful of noodle at a time until they puff up – 5 – 10 seconds. Remove from oil with tongs or a strainer – place on the prepared plate and sprinkle with a little salt.

    To serve: Spread the mixture into a lettuce leave, spoon in some filling and top with the fried mung bean noodles if desired.

    Servings: A gluten free recipe that serves 4 as a main dish, 6 as an appetizer.