Sunday, June 2, 2013

Well, the wedding was yesterday and Beka and Micah are man and wife. I did not get to the church wedding (my job was to cater, can't do both!) but was informed I could watch the video, lol.

Monday, Tuesday, Wednesday and part of Thursday were spent baking. There were pies, cupcakes, cookies and cheesecake. Yum! Topping the dessert table was the bride and broom's cake, dark chocolate with Strawberry Cream Cheese frosting. A hit with the bride and groom.

I went shopping for the savory portion of the meal on Thursday morning. We went to four different stores to get all we needed. My brother was in charge of getting the meat. LOTS of meat. I made dinner for 250 and all those people showed up. My Aunt Lorrine, who drove here from Iowa, said she came for the food, lol.

I prepped and did a "mise en place" (collecting all your ingredients before you even start to mix and cook) on Friday.

The wedding day, June 1 started off as a clear, sunny day. Keep in mind, it rained ALL week long. There was some flooding and everyone worried about whether or not the rain would keep people away or ruin the outdoor games they had for the kids. The first people to arrive to help in the kitchen were Mr. and Mrs. Kane (no first names, I guess). They took on the job of scrubbing and cutting 85 pounds of fingerling potatoes. I asked if Mr. Kane needed a break and he said no, he wanted to be able to tell people he scrubbed ALL the potatoes, lol.

The second person to arrive was Dawn, a woman from my brother's church, and I put her in charge of making salads. There were two, Spinach and Strawberry Salad with a raspberry vinaigrette and Caesar Salad. The vinaigrette made Thursday to allow the flavors to meld together. My sister, Corie, arrived about 10am with 40 baguettes (that's a LOT of baguettes) and I put her to work slicing strawberries. Then two teenage girls showed up, calling themselves "Black and White". (?) As you may have guessed, one girl was white and one was black and they are inserparable. I told them they needed to change their names to "Ebony and Ivory", just like the Stevie Wonder song. They laughed. I put them in charge of plating the desserts that I had taken out of the freezer that morning to thaw. After I showed them how I wanted the desserts plated, they got busy. The girls finished just in time to get to the wedding (they asked if they could go) so off they went. The two came back afterwards to man the dessert table.

My neice wanted to be married in a barn and when they couldn't find a barn they could rent, my brother cleaned out and cleaned up his own barn.

The first photo shows all the tables lined up, topped with brown kraft paper and a strip of burlap. There were burlap "flags" (they remined me of the Tibetan prayer flags, but don't tell them I said that!) swagged from the ceiling, which tied in nicely with the tables. The food was on the left hand side as you entered the barn. That was my domain. One table for all the savory foods (long table), one table for drinks, and one table for desserts (which you saw at the beginning of this note).

On the menu was New York Steak Roast with a Madiera Sauce, Chipotle Orange Pork Chops, Grilled Greek Marinated Chicken, Rosemary Roasted Fingerling Potatoes, Green Beans with Garlic and Lemon, and the two salads--Spinach and Strawberry Salad and Caesar Salad. And slices of French baguette with butter.

I have to report, dinner was a HUGE success! (I am here patting myself on the back, lol). My brother asked me to come out, saying everyone wanted to meet me. I walked in with my sister-in-law, Cindy and everyone started to cheer (that feels good, I gotta tell ya). My brother said so many nice things, I almost started to cry. We didn't allow people in the house because of all the cooking we had going on, but a few people got in (relatives and a guy who owes a pizza restaurant in Dwight inviting me to come see his restaurant and give him pointers (!)).

One of my nieces took pictures of all the food, plus others of the wedding. She promised to send me a CD with all the pictures, so hopefully I can post more pictures.

Today is Sunday and I have spent the day taking it easy. I had a hard time getting up this morning!! I am sitting in my Mom's room looking out the window and watching the birds eat at all the feeders she has hanging outside her window. Apparently bird watching is very popular in this part of the US. Everyone seems mesmerized while watching all the birdy antics!

Tomorrow I go back to Reno. I think I'm ready to get back to normal, lol.

Wednesday, May 29, 2013

Yesterday was just a flurry of baking. One of Bekah's friends wanted to come help me bake and perhaps learn something from a "professional" baker. Keep in mind, this young woman already makes cakes and cupcakes on her own, so I really wasn't sure how much I could teach her. She reminded of Janelle, one of the techs at GIC who makes gorgeous cakes using fondant. Me, I am a fondant newbie!

The graduation cake I was suppose to make that looked like an old book, never quite made it to the fondant stage. I thought I could spend the morning working on this cake, but received a call from work asking where I was?!? I ended up working all day and did not get home until 2:30pm. The party was suppose to start at 5pm. With the help of my sister, I did get everything done but was a little late in getting to the party. Here is what the cake ended up looking like:

I really would like to take some Wilton classes (which is what both these women did) to see what skills I can pick up. But I digress....

Good thing I did most of my baking during the day, because we had one of the worst thunder storms I've seen in a long time. We lost electricity for an hour! My nieces were upset it was so dark so I asked if they had any candles. Oh, they said, what a good idea, lol. Good thing it was evening and close to bedtime anyway. We all went to bed early.

So far I have baked chocolate chip cookies, peanut butter cookies, brownie snowballs, mini apple pies, mini mixed berry pies, strawberry-rhubarb mini pies, chocolate cupcakes and almond cupcakes. I need to make another batch of chocolate chip cookies. My pregnant niece and her husband came in late last night, and when she saw the chocolate cookies sitting out on the counter cooling, she couldn't help herself, she ate some of them. So...I need to make another batch, lol. She felt so bad about eating them when she wasn't suppose to. There have been a LOT of offers to taste test my work! Checking quality control and all that...

Tomorrow I will need to shop for the savory part of the meal. My brother picked up the meat on Tuesday evening. He got a very good deal on all of it. Guess it pays to have connections! The meat is in the cooler, the desserts are in the freezer. I'll take the cupcakes out on Friday and frost them once they thaw out. I've made the bride and groom's cake (chocolate) and have that in the freezer. I'll frost that on Friday also. I am not feeling the pressure as of yet, but maybe I should be more concerned about making mass quantities of food (for 250 people).

I did take some time off to take my mother to her see her orthopedic doctor. Her doctor reminds me of Al Roker, the weather guy on Good Morning America, or is it NBC? Hmmmm... But before we saw the doctor, my mom took me out to dinner at Lettie Mae's Tea Room. I took these pictures of the inside of the restaurant. Very retro, with old-fashioned aprons hanging from the ceiling, napkins on the windows and miss-matched tea cups, dishes and silverware. Very nice. I had a salad, my mom had soup and sandwich. Her soup was cold strawberry soup. She let me try it-almost like a liquid dessert! Quite tasty. We shared a slice of chocolate cheesecake, also very good.

I did get some time to myself tonight while everyone else went to church and I finished the mini apple pies and made Brownie Snowballs. After cleaning up the kitchen (my sister-in-law likes things clean according to my brother), I settled in with a cup of hot chai tea and read a little. Cindy was sewing hooks and eyes onto my niece's wedding dress so the train doesn't drag on the ground during the reception and my mom was working on my other niece's dress (the pregnant one who was very upset about the gathers in her dress, so grandma has to fix it so she doesn't feel so "fat"). So, here I am doing the blog.... But you know what? Everyone is gone now (I am sleeping in the crafts room of the house) so I think I'm going to go to bed myself.

Monday, May 27, 2013

Well....here I am in not so sunning Dwight, IL for my neice's wedding. I'll try to take some pictures along the way so you can see all the baking and cooking over the next week. The wedding is on Saturday, June 1 and I am here to cater the wedding (my gift to my neice, Bekah-short for Rebekah). She is my brother's middle daughter. How he ended up with such sweet girls, I don't know, lol!

It seems slated to be rainy most of the week, but am praying it clears at least for the wedding! Bekah will be married inside a church but the reception will be in the barn at my brother's house. They are setting up games for all the kids attending but that won't turn out too well if it's raining!!

I met Bekah's fiancee last night. His name is Micah. He is such a nice guy and I think he will be perfect for Bekah! He and his brother have pitched in to help with wedding preparations. The barn had to be cleaned out, cleaned up and patches of it repaired or repainted in order to be presentable. My brother considered a big tent, but last month, there was a wedding very near Dwight and the tent used for that wedding was blown over by strong winds. Over 200 people were injured! No fatalities, but still.....not a happy wedding day memory.

Even as I get ready to get some sleep, my brother, Dan, my sister-in-law Cindy and two of their daughters, plus Micah, are still working to get the garage kitchen set up. Weddings are an awful lot of work and very stressful!

My sister, Corie, and I went shopping for all the supplies I need to make desserts for the wedding. Corie thought I should just buy some frozen desserts and not work so hard, but I told her no. My reputation is on the line here! And why come all this way if I am only going to make all pre-made food? No thanks. Cooking for 250 people seems a little daunting, but you just take one step at a time to make it through.

So...tomorrow the baking starts in earnest and I will try to keep you posted AND include pictures. What an adventure, lol!

May 7, 2013

It is cold and rainy here in northern Nevada. A good day to stay indoors and nap or read a book. Instead of doing those things, I worked. Can't complain about having a job though!


I started working at Big Horn Olive Oil Company, right up the road. It really is a fun job, and I think we all need a little more fun in life! The shop is owned by Mercedes Burkavage. She calls Big Horn her "retirement condo in Florida". She has always wanted to own her own shop and here she is. Big Horn has been open about seven months and it is doing well. She encourages people to come to her "tasting room" to try not only olive oil, but also the balsamic vinegars she carries. I think of it as an adult candy store. As I wander around the shop, I see all the possibilites these oils and balsamics give me to experiment with flavors. Big Horn olive oils and balsamics really do taste great! And just in case you think I "drank the koolaid", try it for yourself-you'll be amazed. Mercedes calls it educating people, not selling products. Makes sense to me!

I am still working as a personal chef, planning and cooking weekly. Next week I have two catering jobs. One a corporate dinner, the other a graduation party for one of my sister's friends. She wanted pasta with three different sauces (so far so good), a salad, and a few appetizers. Ok, I'm there. They wanted to get a cake from the store, but I said I could bake a chocolate cake with chocolate or mocha frosting. Then came the surprise--"Could you make the cake in the shape of a book?" I can't say I'm a big fan of fancy theme cakes. I'd rather leave it to the Cake Boss! I went online looking for book shaped cakes and found a bundle of them! Who'da thunk?! Her daughter is an English Lit major, so that's where the books come in. Wilton has a pan in the shape of a book, and since it was inexpensive, I ordered it. I saw cakes that were stacks of books and open books. And you can pick any theme you want. Only thing is, the cakes are all covered in fondant. Fondant will hide the chocolate, but I think that will be ok. I'll be working on writing with frosting also, as soon as they left me know what they want the cake to say. I'll be stretching my baking skills with this one, although I'm trying not to psych myself out over this. There are some AMAZING cakes out there!!

My neice's wedding is coming up quickly-June 1. I am flying back to Chicago to cater her wedding (of 250 people, lol). My gift to her and her fiancee. The menu is done and approved. I am flying out a week before the wedding to make sure everything gets done. She is having a dessert bar rather than a big wedding cake. I will make a regular sized layer cake for the bride and groom to cut (chocolate cake with cream cheese frosting--and maybe some strawberries in the frosting). I'll be sure to take pictures and post them later. Wow!! lots coming up!

Thursday, April 18, 2013

These are busy times, juggling nursing, working at Big Horn Olive Oil Company, cooking and baking. But for the most part, I am enjoying being able to do both.

April 5 was my birthday. I had the day off so spent the day doing what ever I pleased. Jordan was out of town, so a friend took me out to dinner at Harrah's Steak House (just about the best restaurant in Reno!). The purchasing manager of SCOR (where I was an OR manager), Bobbie, retired so SCOR threw a big party for him at Silver Peak Brewery downtown. I stopped in there and spent an hour or so saying good-bye to Bobbie and talking to friends from SCOR. He will definitely be missed! He and his partner, Bruce, will be begin a long road trip in their RV. They aren't sure where they will end up but they are sure to have fun!

My niece's (Bekah) wedding wedding is June 1. I'll fly out to Chicago a week before hand to get started on the food. We've already chosen a menu for the wedding (three meat choices: beef, chicken and pork). Bekah wants a dessert bar with only a small wedding cake for her and Micah to cut together. I wise choice I think. A country wedding is what she wanted so she will get married at my brother's church, then host a reception in the barn at my brother's house (her dad). I am catering the wedding (my gift to her with my brother supplying all the food). The guest list has 250 people on it! Catering this will definitely be interesting!

As for cooking, there is weekly cooking for personal chef clients and experimenting with recipes. I've been making dishes like Black and White Sesame Seed Tuna with Wasabi Aioli,

Balsamic Chicken with Spinach (one of the easiest dishes to make),Roasted Chicken with Wild Mushroom Sauce served over Pasta,

Balsamic Baby Back Ribs with Twice Baked Potatoes, Rolled Pork Florentine, Carrot Cake cupcakes and Chocolate Cream Cake, to name a few!


I've also been asked to make cupcakes for a June 1st wedding that is one week after my niece's wedding! This bride does not want a big cake either, just cupcakes. Her sister recommended me (the bride was going to the grocery store and buy her cupcakes!) as she had tasted some of the goodies I make for SCOR marketing. I thought that was nice. The bride does want a small cake as a bride and groom cake. I've submitted some flavor combinations for her to consider. We'll see how it goes. The bride's sister did send me a picture of what they were thinking of for the cupcakes. I am looking forward to baking LOTS of cupcakes! She has 150 people attending her wedding--so far anyway!

Wednesday, March 27, 2013

What a couple of weeks it has been! I was offered and accepted a part time job as a nurse. Until the economy improves, it seems a safe bet to add my nursing income to my chef income. Lots of hours, being oriented to different aspects of the job I didn't do before because I was per diem.

Last weekend was also busy! Friday evening I went to a Tuaca "shindig" called Drinks & Ink, held at Rise Nightclub. I was invited last year as a "press member", (sorry, but I just can't see myself as real "press") and was also invited this year. Not only as "press" but was also asked to act as a judge in a contest set up for local bartenders. The bartenders had to come up with a new cocktail using Tuaca (a vanilla citrus liqoure from Italy). Lots of entries. The judges were myself, Corey Miller (the famous tattoo artist from LA Ink, now the new American "face" of Tuaca) and Conor, a DJ from a local radio station. It was tough (and no, you don't drink each cocktail glass dry-ya gatta pace yourself!) but we managed to pick one (and it was quite yummy!). TDJ Ramidrums (a "famous DJ" who plays percussion while playing his music lineup) was the guest artist. Last year it was Corey Miller's band. It was an adventure!

Saturday, Jordan and I drove down to San Francisco. I signed up for a cheese making class at the Cheese School of San Francisco. What fun!! The instructor was a woman named Sacha, who taught as well as working at a small artisan cheese company. She was born in Australia, raised in New Zealand, then moved to France where she learned cheese making. I've been toying with making cheese for quite some time. I love cheese! While on my school culinary trip, we visited a parmesano reggiano farm and cheese making facility. The Italians are quite rigid in how they make their parmesan cheese. Getting cheese out of milk (whether is it cow, sheep or goat) is a bit magical. You heat your milk, add an acidifier, a coagulant, then watch the milk curdle into what is the beginning of all cheeses. Amazing!! I learned to make feta, creme fraiche and fromage blanc. Hand-crafted cheese is SO different from your everyday cheese. I think I am officially hooked on making cheese!

Sunday and Monday, I spent cooking for a personal chef client. Lots and lots of cooking!

I made Broiled Lamb Skewers with Baby Arugula and Lemon Vinaigrette, Israeli Couscou with Roasted Eggplant and Cinnamon-Cumin Dressing, Turkish Chicken Thighs, Couscous with Apricots and Toasted Cumin,

Rice-Encrusted Chicken Breast with Creamy Mustard Sauce, Far East Shrimp & Vegetable Stir-fry, Stacked Sweet Corn, Bean and Beef Casserole, BLY Steak Salad, Chinese Chicken Salad, Glam Mac & Cheese (made with gorgonzola cheese!), Balsamic Marinated Pork Tenderloin with Grilled Grapes, Mashed Roots with Buttermilk and Chives, Asparagus with Zesty Citrus Dressing and Tiramisu.

Whew!
Well, time to make dinner. I think leftovers are in order after this long work day!

Saturday, March 16, 2013

What a lovely day it is today! And you might very well ask what I am doing inside if it is such a nice day, lol. Well, I was outside doing some yardwork-very much needed cleaning of the flower beds and some rose bush pruning. After all that hard work, I made a cup of my new favorite tea (matcha tea from Japan at www.hibiki-an.com/. It comes as a green powder, which you then mixed with boiling water and whisk until foamy. I actually make a matcha latte using steaming hot rice milk (although you could any type of milk you wanted to). I guess the Japanese are right when they talk about how calming it is to make and drink tea, an act that should not be rushed.

I have errands to run also, but have decided to write a little while I have the time. I was offered (and accepted) a part time nursing job at the same company I have been working per diem for. It is a great opportunity and relieves some of the financial worries I have had over the past year. With the present economy (which does not seem to be improving very quickly despite what they tell us), it is wise to have a back-up plan.

Jordan and I also got together yesterday with our business partners, Jan and Jim to discuss this year's Farm To Table event. We all feel we get better and better each year, but I have decided to "step things up" by offering not only appetizers (and we already have ideas for our signature cocktail!), an entree and dessert. We will offer appetizers, a salad course (or soup, undecided right now), main course, a cheese and fruit course and this year, a single dessert. Although I put up four dessert recipes, Jan has already decided she wants the Mascarpone Cheesecake with a cashew crust and Passion Fruit Caramel Sauce. I must admit, the cheesecake is an excellent choice! We will be trying all the recipes before we come up with a final menu, but that's the great part of "research", lol, getting to taste the results!

Tomorrow is St Patrick's Day or the wearing of the green. I think we will be going out for corned beef, cabbage and boiled potatoes. It's a meal I can eat about once a year, but am not sure I want lots of leftovers, especially when making food for only two people. Also, friend of mine (Melanie) is singing with her band tomorrow at a restaurant called Rapscallian's. I can't wait to see her perform. Melanie is a jazz singer so this should be good!