"You Must Have Been Born in the South"

On my last post I talked about the venue and decorations for our most recent wedding at Stoney Cattle Ranch in Heber, UT. If you missed it, read about how she combined a feminine look with the cowboy look.

Now lets get to the good stuff. Our bride recently moved from Alabama and she wanted the food to be a real Southern buffet. On the menu we had Fried Chicken, a Shrimp Boil, Blackberry Cobbler, Grits, and Coleslaw, along with other items. Most of the guests were out of town and stayed for the entire reception. We made sure the guests were well fed as they partied all night long.

Our crowd pleasing Southwestern Sweet Potato Cakes

Caprese skewers: red and yellow tomatoes, mozzarella cheese, balsamic dressing and basil

Our famous Pork Crostini

Shrimp Boil Tray: fresh shrimp, red new potatoes and corn on the cob. Served with option of clarified butter or cocktail sauce.

Our fried chicken made the brides father remark, "You must have been born in the South because this fried chicken is SO good!"

 Instead of a big wedding cake, the bride chose to have a smaller cake. She wanted white on white with fresh flowers adorning the top. We served the guests a vanilla cake with a white chocolate buttercream frosting.

Then for the grooms cake we had a multi-layer "dirt cake", complete with chocolate rocks, Oreo dirt, and gummy worms.

Teriyaki Chicken

We believe that life is too short for ordinary food.

Don't eat that boring sandwich platter when instead you can fill your belly with

 Chicken Teriyaki

We like to marinate our meat for 4 days and cook it at your event so the 

food is fresh, juicy, and warm.

 We mold out the rice and cut it into bite-size pyramids. 

Any food presentation looks better if you can go for height

 We can also serve our chicken teriyaki in an Asian spoon- great for hors d'oeurves!

Serve something original, serve our Chicken Teriyaki.

Valentine Education

Fighting the masses to go out to eat on Valentines Day can be stressful. So why not have a night at home and eat a delectable meal by candlelight?

Our cooking class this week focused on a meal for just the two of you. The menu was fancy, familiar and finger-licking good! We started with handmade French Bread.

  

This bread recipe easily fit into a kitchen aid mixer.

We put our bread into these french bread pans, available at Bed Bath and Beyond, Orson Gygi, Williams Sonoma and many other stores.

Like any other bread, you must let it rise.

 

The bread was a little bit crunchy on the outside and very soft on the inside. We served it with some herbed compound butter: butter blended with other flavors, in this case, savory herbs!

We then started making our Salted Caramel Gelato

 Starting to caramelize the sugar.

 

Chef Lou showing us what scalded milk looks like.

 Adding the cream/milk mixture to the caramel. After mixing it together, put the batch in an ice cream maker. In about 15 mins you will have silky smooth ice cream!

 Our entree for the night was Breast of Chicken Florentine

 After breading the chicken in a 3-step process, we fried it on the stove

We then started on dessert: a pear frangipane galette

Frangipane is a term for a filling made from or flavored like almonds

galette is a term for a flat, round or free-form crusty cake

 Spread the filling on the flower shaped pate sucre dough, and arrange the cut pears

 Turn over the "flower petals" and you're ready to bake it! We served it with a scoop of the salted caramel gelato

The entire meal was delicious! Now we can practice before the big day!

Our next cooking class is February 12th: Comfort Food night