Wedding Rehearsal Catering

To say the last week was busy would be quite the understatement.

I had class Monday & Tuesday, spent Wednesday and Thursday cooking/catering a wedding rehearsal and had class Friday morning. I was exhausted when I got home on Friday, but the whole week went so well I wouldn’t change it for anything.

If you remember back in June I had my very first catering job – a retirement party for one of my high school teachers. At the same time I was approached about catering that, they asked if I would also be interested in catering a wedding rehearsal for their son and his fiancee.

Of course I said yes.

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With the proud parents!

The theme for the evening was Greek food. Other than the food I did for the retirement party and my new obsession with chicken souvlaki, I’d never really made Greek food before. Fortunately, I was armed with plenty of recipes from little old Greek ladies and with a whole lot of help from my friend, Taylor, and a practice run, I got to work.

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Tall twins do catering!

We prepared all of the food at Taylor’s apartment, and it was basically non-stop cooking for two days.

I got to Taylor’s at 11:45 on Wednesday, we started cooking at noon, took a 30 minute break for some tea (honey tulsi chai — yum!) & about an hour for dinner, and finally called it quits for the day at 1:30am after making 160 melomakarona (honey cookies), two pans of baklava, two batches or tiropita (cheese triangles), two lots of karidopita (walnut cake) and marinating the chicken for the souvlaki (we did 12x the original recipe!!).

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We set our alarms for 7am and started cooking as soon as they went off. I got to work on the two batches of spanakopita, while Taylor diligently chopped all of the vegetables and prepared the dressing for the village salad. We stopped for a few minutes to pick up some much needed coffee, then headed back to finish with the Greek spaghetti and chicken souvlaki.

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By the time all of the food was done and we had loaded my car up with all of the food – about 1:30, it was off to set up for the rehearsal dinner.

Once we were there, it was mostly a matter of plating everything, finishing off the Greek spaghetti to warm it up for serving, and making sure everything was ready for when people were expected to arrive around 5:00.

Spanakopita

Spanakopita

Tiropita

Tiropita

Village Salad

Village Salad

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Karidopita

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Melomakarona

Baklava

Baklava

Fortunately, the whole event went really smoothly. Taylor and I got lots of compliments on the food and we quite literally couldn’t wipe the smiles off our faces.

Everyone seemed to have a wonderful time. There was lots of laughter, conversation, and celebrating. Taylor and I both feel truly blessed to have been able to be part of this special day for such a wonderful family. We now feel like honorary Greeks and couldn’t be happier with how everything turned out.

Thanks to Michael and Mary for allowing us to be part of this special moment and congratulations to Justin and Amy!

 

Pimmsicles!

Told ya I’d have a recipe for you this week!

This is basically a frozen version of the Pimm’s recipe I shared with you a few weeks ago. The perfect thing to make, store in your freezer and bust out on a hot summer day when you want something fruity, refreshing (and slightly alcoholic) to liven up your day.

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These are so easy to make its unreal.

You need to make sure the Sprite/7-Up/ginger ale you’re going to use is flat when you’re ready to make these. The carbonation in these drinks will prevent any freezing – you want as few bubbles as possible when mixing these up. I recommend opening up the bottle and leaving it, open, in the fridge overnight. It should be ready to use the next day.

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I don’t have any popsicle molds, so I just used little paper cups and lollipop sticks to make these and they worked like a charm. If you have popsicle molds though, I would use them. They have a nicer shape to them than cups.

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Sliced fruit, Pimm’s, sprite, mint in one frozen treat. What could be better?

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Pimmsicles: 

Ingredients:

  • 16 oz. Sprite/7-Up/ginger ale, flat
  • 3/4 cup Pimm’s
  • Sliced cucumber & strawberries
  • Chopped mint leaves
  • 1/2 cup water.

Directions:

  1. Combine Sprite, Pimm’s and water.
  2. In popsicle molds, place a couple of pieces of sliced cucumber and strawberries and a few pieces of chopped mint leaves.
  3. Fill each mold with the Pimm’s mixture and freeze until set, at least 6 hours (this will take longer if the sprite wasn’t totally flat when used).
  4. Enjoy!

Whirlwind Summer

I’m back!

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I absolutely meant to post an update about classes/life last week, but I had so many things going on, I didn’t have time to sit down and write up a blog post. However I’m taking a break from things this weekend, so here’s a little update for ya :)

Remember in my last post, I wrote that I was still working on a recipe for you and wouldn’t share it until I had it perfected? Well, it has been proving to be a tricky little thing so I’m putting it on the back burner for a while and will probably get back to it in a few weeks. I do have another recipe I’ll be sharing with you later this week though, I promise!

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Was it just me or did July go by super fast? One minute I was relaxing at the beach – reading, relaxing, and not worrying about anything – then all of a sudden I was back in classes and now August is here. Don’t get me wrong, I love August {birthday month!} but holy cow this summer has just flown by.

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I’ve been busy with classes, doctors appointments {knees, you guys, the worst}, time with family, and lots of dinners and fun with my friends. I also have my next catering event coming up in two weeks – a wedding rehearsal dinner –  so I’m gearing up for that and trying to make sure everything for that goes perfectly. Excel spreadsheets have become my best friend. I’ve never been so organized in my life.

In class the last couple of weeks we’ve made more salads than I ever thought possible, sausages (meat grinding & casing included), lemon roulade, fruit Charlotte and tiramisu.

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I’m seriously learning so much this quarter and I love how my cakes class is building off the baking & pastry class I took last quarter. This class goes at a much faster pace and is more about the finished product than the process you go through to get there, but I’m loving it.

It has been really, really hot here in Portland recently. Like uncomfortably hot. I love the sun just as much as the next person but I’d like to go outside without feeling as though I’m about to start melting. This 90°F weather is too much.

July was busy and went by fast & things won’t be slowing down much for August, but I’m so excited for everything coming up this month and some projects I have coming up later in the year.

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Stay tuned for my next recipe! It will be posted the middle of this week and I think you’ll love it!