Aloha! I’m back from a terrific family vacation, tan, overfed and rested.
I have good news about Delivered Dish of the Week service! I’ve decided to try a new professional rental kitchen in St Paul. It’s much bigger & better than the previous facility, with loads of equipment, storage, walk-in coolers & freezers, and even a separate gluten-free prep room.
I need a couple weeks to sort out this move, including some licensing procedures, which means DDoW is still on hiatus for a couple weeks until further notice.
In the meantime, I’m still catering, demo-ing and teaching. Yesterday, I put on a lovely & simple spread for a huge 50th Anniversary party reception (150 guests). Next weekend I’m providing a few dishes for a large graduation picnic, and the weekend after that, a full locavore whole-foods brunch for 20. See menus below.
These are excellent examples of working with the needs of different clients. The anniversary party and the brunch is “full service”, ie food, on-site service and clean-up. For the picnic I’m just dropping off chicken & two salads to complement food the family is providing and lending them serving utensils.
Lovely buffet: (from right) fresh strawberries, watermelon, Sun-Dried Tomato Polenta Squares, Roast Beet & Lentil Salad. (Photo by Alicea Rose.)
Large Afternoon Reception: Veggie platter with Creamy Vegan Green Onion & Herb Dip; Guacamole Hummus and Kalamata Olive Tapenade with assorted bread & crackers; Sun-dried Tomato Polenta squares; Roast Beet & Lentil Salad in Balsamic Vinaigrette; watermelon, grapes & strawberries platter. Note: all vegan except for polenta, and all gluten-free (GF crackers included).
Picnic Dishes: Braised Chicken Chunks in soy molasses sauce; Dill Horseradish Potato Salad; Jewel Slaw in lime cilantro vinaigrette. The salads are vegan and all 3 dishes are gluten-free.
Creamy Dill Dip/Dressing – vegan! (photo by Brad Dahlgaard)
Locavore Brunch: Split Pea, Fennel & Spinach Soup; Lemony Quinoa Pilaf; Organic Egg Bake; Roast Sweet Potato Bites with Walnuts & Local Honey; Spring Greens in Citrus Vinaigrette; bread & butter; local strawberries & cream. Vegan except for eggs and gluten-free except for bread.