Thanksgiving 2009

While thinking about what to blog for Thanksgiving, I had planned to write about my menu, my favorite traditions and maybe even some of my horror stories (even the best chef’s have them). But as I was thinking further, I realized what I was even more inclined to share was my profound gratitude for this past year.

As most of you know, we just passed our 1 year mark in business as Olive Events and Catering. While I have been in business for the last 9 years, Olive Events was at its inception. We sailed through a tough year! I am proud to be surrounded by such a loyal, positive, professional staff. They have carried on a level of professionalism and quality that I have always prided myself in. Their loyalty with me is priceless and appreciated more today than ever. They have remained positive throughout our transition. My staff makes coming to work an added plus to a job that I am already passionate about. I am thankful to our clients (both new and old) for making us an integral part of the success of their parties and events. I have enjoyed the continued relationship of my regular clients. And I have been thrilled with the new relationships that I have forged with my new clients. Finally, I am grateful for the relationships that I have with other industry vendors. It is a small community here in Kansas City and it is in these relationships that I am often in awe of the generous nature of the people in our city. My deepest gratitude to those who have continued to support me!

Now let me tell you what I am making for Thanksgiving! I am a chef after all…I have to boast…at least a little!

Flatbread with Artichokes, Roasted Red Peppers, and Parmesan
Cheese Display with Cured Meats

Roasted Turkey with Pancetta Sage Gravy
Mashed Potatoes
Oven Roasted Baby Carrots and Turnips with White Balsamic Reduction
Cranberries with Citrus and Ginger
Mixed Green Salad with Drunken Cranberries, Bleu Cheese Crumbles and Candied Walnuts
Cornbread Pudding with Scallions
Homemade Rolls with Whipped Butter

Then I am sending everyone home with a Kentucky Bourbon Chocolate Pecan Tart with Caramel Sauce

Cheers Everyone…Happy Holidays!

Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds

Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds

4 1/2 ounces sliced almonds

3 ounces roasted unsalted shelled peanuts

1 ounce raw pumpkin seeds

Spice Mix:

1 tablespoon sugar

1 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon cayenne

1/8 teaspoon garlic powder

1/2 teaspoon smoked paprika

Glaze:

2 tablespoons water

1 teaspoons light brown sugar

1 tablespoon unsalted butter

1.  Adjust oven rack to middle position and heat oven to 350 degrees.  LIne rimmed cookie sheet with parchment paper and spread almonds in even layer.  Toast 4 minutes, rotate pan; add peanuts and pumpkin seeds, spreading in even layer.  Continue to roast until fragrant and color deepens slightly, about 4 minutes longer.   Transfer cookie sheet with nuts to wire rack.

2.  For the spice mix:  While nuts and seeds are toasting, stir together sugar, salt, cinnamon, cumin, coriander, cayenne, and garlic powder in medium bowl; set aside.

3.  For the glaze:  Bring water, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly.  Stir in toasted nuts and seeds and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1 1/2 minutes.

4.  Transfer glazed nuts to bowl with spice mix; toss well to coat.  Return glazed and spiced nuts to parchment-lined cookie sheet to cool (can be stored in an airtight container for up to 5 days).

Fall in Kansas City!!

Don’t you just love fall in Kansas City? You know it is here that morning you wake up and the sound of the breeze through the trees is crisp and almost musical. There is that subtle excitement of pulling out the boots and sweaters and putting away the shorts and flip flops. We also feel the excitement here in the kitchen. We can put away the summer menus until next year and pull out our fall menus. Gazpacho soup shooters are replaced with Roasted Butternut Squash soup shooters.

This last weekend we had a wedding reception at the Arts Incubator and our Bride and Groom were not only excited about working closely with us to customize their menu to reflect their personalities, but were eager to challenge us to prepare their menu with only local product. We love a challenge!

We set out to find a farmer who could supply us with the meat we needed. We needed duck for their Sweet Potato Crisp with Local Maple Glazed Duck and Pomegranate Syrup. We needed pork for their Pulled Pork Sandwiches (the pork was braised in Apple Cider scented with cinnamon and caramelized onions). And we needed beef for their Gnocchi with Braised Short Rib Ragout with Organic Tomatoes, Pancetta, and Caramelized Onions.

So we packed the crew up for a field trip and headed out to the Bryant Family Farms in Leavenworth County. What a treat for everyone. There are goats and chickens everywhere. They pride themselves on raising their cows, pigs, chickens, and turkeys free of hormones and antibiotics. They are grass fed and pasture raised. You can also purchase goat’s milk on the farm. We encourage everyone to check out Bryant Family Farms!

The party was fantastic.  We were stopped frequently to hear how fabulous the food was.  This is the kind of event that makes us shine.  We shared in the same “buy local” philosophy that our client believed.  They challenged us with the menu and we believe we were able to customize a one of a kind food experience that played a major part in a very successful party.

Bryant Family Farm pulled pork sandwiches with a fig compote.

Pumpkin Cheesecake Tarlets with Port Soaked Figs

Warm Spicy Tomato dip Topped with Goat Cheese and served with Garlic Crostini

Chicken coop at Bryant Family Farm

Roberts' family at the farm.

Wedding Reception, Summer Dinner Menu

We recently catered a wedding reception at The Sawyer Room, with a twist on the traditional summer wedding menu.  The bride and groom wanted a southwest flair, that would appeal to all of their guests.  The bride chose a fun way to incorporate her color’s into the event menu.

Event Menu

Guests were greeted with a Shrimp Tostada with Guacamole & Pico de Gallo

Summer Buffet Style Dinner

Truman Library Fellowship Event

We catered a cocktail reception thanking the fellows of the Truman Library.  What a fun way to be honored!  We had an opportunity to use Farm Fresh Vegetables for this event, from Goode Natured Farms.  A great addition to any summer party.

Farm Fresh Vegetables from Goode Natured Farms

Roasted Red Pepper, Basil & Feta Tartlets

Homemade Sugar Cookies with Red & Blue Sugar

Charity Event, Les Belles Chefs

We recently participated in a charity event, benefiting Friendship House, Catherine’s Place.  Les Belles Chefs, a group of  female chefs, came together and created a  5 course meal for the event.  We were in charge of the passed hors d’oeuvres, we served a spicy tuna tartare in a crisp sesame cone. 

Spicy Tuna Tartare in a Crisp Sesame Cone

To learn more about this event, please visit their website, www.lesbelleschefs.com. Thanks girls for all of the fun, Jennifer Maloney, from Cafe Sebastienne, Jeanne Quinn and Janet Ross, from Cafe Sebastienne, Stephanie Dumler and Darcy Rasmussen, from the Webster House, Beth Barden from Succotash, and Anne Hogan, from Olive Events. Cheers !

Corporate Catering, Berry Trifles

We recently catered a corporate event in Lawrence, Kansas.  The clients wanted a fun spring dessert.  We served Berry Trifles in a wine glass, the guests loved the light and seasonal flavors of this dessert. 

Berry Trifles