• September 2018

  • October Recipe of the Month

    Leave the delicious food and professional service to us

    so you can be a guest at your own event!

    Contact us @ 425.298.0767


  • September Recipe of the Month

    Leave the delicious food and professional service to us

    so you can be a guest at your own event!

    Contact us @ 425.298.0767


  • November Recipe of the Month

    November Recipe of the Month

    Pumpkin Risotto with Goat Cheese & Dried Cranberries

    INGREDIENTS

    • 4 cups chicken or vegetable stock
    • 1 cup canned pumpkin puree
    • 2 Tbsp . unsalted butter
    • 1 shallot minced
    • 1 tsp . kosher salt
    • 1 tsp . chopped fresh thyme
    • 1 1/2 cups Arborio rice
    • 1 tsp . white wine vinegar
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup chopped fresh flat-leaf parsley
    • 1/4 tsp . nutmeg
    • Fresh ground black pepper
    • 1 cup crumbled goat cheese
    • 1/2 cup Dried Cranberries

    INSTRUCTIONS

    1. In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
    2. Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
    3. Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.
    4. Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.

  • August Recipe of the Month

    August Recipe of the Month

    Bacon & Tatar Tot Skewer

    Are you ready for some football? It’s time to make some delicious Tailgating Food!

    INGREDIENTS

    • 1 lb. frozen tater tots, defrosted
    • 12 slices bacon
    • 1 c. shredded Cheddar
    • 2 tbsp. chives
    • Ranch dressing, for serving

    DIRECTIONS

    1. Preheat oven to 425º. Place a wire rack inside a large rimmed baking sheet.
    2. Place a metal rack inside a large baking pan. On a skewer, pierce one end of a strip of bacon. Pierce and place a tater top on top of the bacon, then pierce the same strip bacon again (to top the tater tot) to form a weave. Repeat with two to three more tater tots, depending on the size of your skewers. Repeat to finish the rest of the bacon and tater tots. Place on wire rack and roast for 20 to 25 minutes, until bacon is cooked through.
    3. Sprinkle cheese over the cooked skewers and bake until the cheese has melted, about 2-3 minutes more. Garnish with chives and serve with ranch dressing, for dipping.

  • April Recipe of the Month

    Pimm’s Cup Pitcher

    • 1 1/2 cups Pimm’s No. 1 liqueur
    • 3 cups ginger ale
    • Juice of 1 lemon
    • sliced cucumber, lemons, and oranges

    Add ice, sliced fruit & cucumbers to a pitcher;

    Pour in Pimm’s No. 1, Ginger Ale, and lemon juice;

    Make sure each glass gets some of the sliced fruit/cucumber.

    Garnish with Mint or Strawberries.

    Enjoy!

  • September Recipe of the Month

    Vegan Stuffed Peppers

    Ingredients:

    • 1 Tablespoon canola oil
    • 1 yellow onion, small dice
    • 2 Tablespoons garlic, minced
    • 1 Cup Butternut Squash, Small Dice
    • 1 Tablespoon Lime Zest
    • 1 Teaspoon Smoked Paprika
    • 1 Teaspoon Chile Powder
    • 1 Tablespoon Chipotle (canned, with Adobo sauce), Chopped
    • 4 cups Quinoa, cooked
    • 4 each Anaheim Peppers,
    • 1/2 cup Pepitas (Pumpkin seeds), Toasted
    1. Lightly coat peppers with oil. Roast under Broiler or over grill until the exterior is charred. When cool enough to handle, carefully peel. When clean, cut a single slit down pepper and clean seeds from interior. Reserve prepared peppers for latter
    2. Sauté onions, squash and garlic over medium heat until squash is slightly softened. Add lime zest, smoked paprika, chili powder, chipotle, salt and pepper. Mix thoroughly, but do not break the squash.
    3. Add quinoa and pepitas. Mix or toss thoroughly. Taste for salt and pepper adjust if needed. Remove from heat. (Mixture should be room temp after addition of the cold quinoa)
    4. Carefully stuff each pepper. Place on a baking sheet with the cut side facing up.
    5. Bake at 350 degrees for 25-30 mins or until hot
    6. Garnish Peppers and Enjoy

  • March Recipe of the Month

    Nanamio Bars

    Ingredients

    • 1/2 cup butter, softened
    • 1/4 cup white sugar
    • 5 tablespoons unsweetened cocoa powder
    • 1 egg beaten
    • 1 3/4 cup graham cracker crumbs
    • 1 cup flaked coconut
    • 1/2 cup finely chopped almonds
    • 1/2 cup butter softened
    • 3 tablespoons Heavy Cream
    • 3 tablespoons custard powder
    • 2 cups confectioners’ sugar
    • 4 ( 1 oz ) squares semi sweet baking chocolate
    • 2 teaspoons butter

    Directions

    In the top of a double boiler combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. remove from heat and mix in the graham cracker crumbs, coconut and almonds. press into the bottom of and 8 X 8 pan.

    For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners’ sugar until smooth. Spread over the bottom layer in the pan chill to set.

    While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat spread over chilled bars. Let the chocolate set before cutting into squares.

    Makes 32 bars.

  • December Recipe of the Month

    Candy Cane Cooler Recipe

    Ingredients:

    · 1 tablespoon crushed soft peppermint candy

    · 1½ fluid ounces vodka

    · splash of white creme de menthe

    · ¼ fluid ounce brandy

    · ½ fluid ounce half-and-half

    · Crushed ice

    · Peppermint stick for garnish

    · Mint sprig for garnish

    Directions:

    Combine the vodka and crushed peppermint. Stir to dissolve. Add the remaining ingredients, stir and garnish.

    Cheers!

  • October Recipe of the Month

    October Recipe of the Month

    Roasted Spanish Pepitas

    Pepitas = Shelled Pumpkin Seed

    Pepitas are a great Autumn snack filled with protein and antioxidants. They are also very tasty tossed into your salad! Pepitas can be sourced 3 ways:

    1. Buy them in bulk raw;
    2. Harvest them straight out of a Hulless Pumpkin like a Kakai Pumpkin (pictured above);
    3. Harvest them out of a normal Orange Pumpkin but you will need to shell them out of the large white seeds which is a bit time consuming.

    Directions:

    1. Preheat oven to 325 degrees;

    2. Spread 4 Cups of Dried Pepitas on a baking sheet lined with foil or parchment;

    3. In a bowl combine one teaspoon of each of the following: cumin, coriander, chili powder, paprika and garlic salt and mix;

    4. Add 2 Tablespoons Olive Oil to spices and mix;

    5. Drizzle spiced oil mixture over Pepitas on baking sheet;

    6. Roast in oven for 40 minutes.

    7. Let cool before storing in an airtight container.