Monthly Archives: October 2013

Going to the Chapel AND I’m Going to Get Marrrrrried!

How does one squeeze into a wedding dress come Spring 2014 while still leading the glam life of a caterer?

1. Try not tasting everything more than once….yes the first smoked chicken purse tastes just as good as the thirtieth.

2. “Running” a party does not count as exercise, still need to squeeze in a workout on event days.

3. Cut down on carbs….whoa, what, wait a minute ??? I’m already sweating thinking how will this “love me some taters kinda gal” live without my bread-pasta-rice washed down with some cookies & milk?

For starters, here’s what I’m thinking and I’m gonna like it:

baked-spaghetti-squashSpaghetti squash – can I hear a big YUM for the sketti squash! My inspiration are these cute little ramekins filled with the squash and any sauce that you would normally have with pasta. My go to: roasted tomatoes, garlic, fresh herbs, parmesan with a side of roasted brussels sprouts.

Farro – lighter in carbs but soooo many more other benefits – check out this farro recipe. If I’m really trying to minimize the carb load, I’ll go easy on the sweet potatoes and replace with more veggie goodies.

Recipe Courtesy of Food52.com

food52_12-17-12-8480_(1)http://food52.com/recipes/19937-farro-with-roasted-sweet-potato-kale-and-pomegranate-seeds

Serves 3 – 4 as a main course, or 6 as a side dish

  • 1cup semi-pearled or regular farro
  • Extra virgin olive oil
  • 1Medium onion, halved and halves cut into 1/4 inch wedges
  • Salt
  • 1large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
  • 1/2teaspoon ground cumin
  • 1/2teaspoon ground coriander
  • 1/3cup shelled, raw walnuts
  • 3cups packed, roughly chopped kale (stems removed before chopping)
  • 1large garlic clove, minced
  • Fresh Meyer lemon juice
  • Freshly ground black pepper
  • 1/2cup pomegranate seeds

P.S. With all these carb savings I won’t need to give up my wine…right???

CHEERS!

“FALL Into Love.” A September Wedding Rich With Color & Tradition

cpcfallwedding

We had the honor of catering an amazing fall wedding last month at the Diamond View Tower.  The couple used a color palette of rich corals and oranges to create a warm look and feel, along with an eclectic mix of table sizes creating a unique and cozy space for their guests. To get the party started there was a traditional mariachi band during cocktail hour serenading the crowd, giddy from the couples beautiful ceremony.  Later a deejay played the perfect mix of dance music for both the young and young at heart.   The menu and signature cocktails matched perfectly with the “colorful party” atmosphere. Signature drinks included the “La Senora” – a mix of Tequila, Lime juice, strawberry, jalapeno and basil; “The El Burro” – a Mexican version of a Moscow Mule; and a fresh “Sangria Casada” (made by the groom’s restaurant).   The menu was just as good, featuring some of California’s finest seafood, including Crab Cakes & Shrimp & Scallop Skewers, Sliders and our signature tenderloin of beef making sure there was something for everyone.  No one left hungry.   This spectacular reception ended with a customized dessert table featuring delicacies from Sweet Lydia’s, in Ocean Beach, CA and party favors of little bottles of patron with an etched “G” representing the couple’s new last name.    Thank you for sharing this special day with us, here’s to FOREVER.