Archive for November, 2010
Last week’s Ladies Night was an extraordinary event featuring wines from around the globe. Guests had the opportunity to taste six different wines: Ritzman Riesling from Germany, Ventana Chardonnay and Haraszthy Zinfandel from California, Brumaio Pinot Grigio from Italy, Viña Mayor Tinto Roble from Spain and Baron Des Chartrons Bordeaux from France.
Here’s a fun little factoid I learned: when tasting wines, it’s best to start with the lightest and work your way up to the darker red ones. You know when people swirl their wine in the glass? It’s because as the wine coats the sides of the glass, it releases its bouquet (a fancy term for its aroma). Also, when you finally get to drink the wine, you should always sip a little bit and swirl it around in your mouth so all your taste buds can experience the flavor.
Drinking wine is definitely an acquired taste and most people tend to stick to a certain type of wine. I, personally, prefer the lighter wines. My favorite was the Brumaio Pinot Grigio. Not only was it delicious, the price was pretty attractive at only $13 a bottle.
A crowd favorite was the Zinfandel ($18) and Bordeaux ($13).
If you plan on coming to December 9th’s Ladies Night, you’ll have another opportunity to try the wines and buy them.
December 9 is the last Ladies Night of the year. As usual, attendants will receive 20% off their purchases (excluding consignment items), get entered in a raffle and enjoy complimentary appetizers. As a special treat, guests can see a holiday makeup demo from a professional. Fun, yes?
The holidays conjure a variety of feelings for different people. For some, the holidays are the perfect time for family and food, while others fear the thought of hosting dinners for relatives. This is where Brownstone Catering comes in!
To make your holidays this year go as smooth as possible, why not have Brownstone cater to your needs? Brownstone uses the freshest ingredients to ensure their dishes are high in quality and tasteful. Menus are completely customizable, allowing you to pick and choose how you want to spend your holiday dinner with family.
On your way to a really important dinner with the CEO of your company? better yet meeting the boyfriend or girlfriends family? Well don’t stress, here are some tips that will keep you afloat during nervous times!
Have funny Dinner Stories? Do share with us!
The Do’s and Don’ts
- Place a napkin on your lap as soon as you are seated.
- Wait for everyone at your table to be served before you begin to eat.
- Don’t fiddle with your silverware. You will look nervous and make others edgy.
- Don’t leave the coffee spoon in your cup while drinking from it.
- Never read at the table if anyone else is present.
- Don’t lean back on the rear of your chair. You could break the chair, or worse your neck! ( I know some of you have seen that happen before..)
- For goodness sake don’t eat the last piece of the cake! ( Especially when the person that made the cake hadn’t eaten a piece yet!)
- Once seated, unfold your napkin and use it for occasionally wiping your lips or fingers. At the end of dinner, leave the napkin tidily on the place setting.
- It is good dinner table etiquette to serve the lady sitting to the right of the host first, then the other ladies in a clockwise direction, and lastly the gentlemen
- I know that piece of broccoli that’s stuck in your tooth is bugging you, but trying to pick it out during dinner is not the way to go!
- Always make a point of thanking the host and hostess for their hospitality before leaving.
- It is good dinner table etiquette to send a personal thank you note to the host and hostess shortly afterwards.
- No dunking of donuts,biscotti or anything else in your coffee.
- Try not to offend the cook by adding extra ingredients to the dish I.E drenching ketchup ,hot sauce or dressing over things to try to make it better in front of everybody!
- Lastly don’t forget your please and thank-yous and with that smile of yours!
- The best soups are made with a base of homemade stock and fresh ingredients. You can reduce your time in the kitchen by usuing canned or frozen broths or bouillion bases. Even so,plan on taking your time with a good soup or stew.
- Fresh ingredients are best ,but some canned or frozen vegetables will work well, such as peas,green beans and corn.
- A hot soup will help recondition the palate between meal courses or after consumption of alcoholic beverages.
- Ideally, cold soups should be served in chilled dishes.
- If the soup is not intended as the main course,you can count on 1 quart to serve6. As main dish,plan on 2 servings per quart.
- To reduce the fat content,make the soup the day before,chill and scrape off the fat that rises to the top. If you don’t have time to chill soup,use an unprinted paper towel to soak up oil from the surface. Savory soups and stews always taste better if made a day or two in advance and reheated just before serving.
- If your hot soup ends up slightly salty,add a whole ,peeled potato to the soup and simmer for about 15 minutes to absorb salt. Remove the potato and serve. ( Save the potato for the cooks treat!)
- Wine is a great flavor addition to soups and stews. When using wine or alcohol in soup,use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup.
2 weeks before the meal:
- Plan your menu
- Create a grocery list and buy non-perishable items.
- Get ahead of meal prpe. Bake Items you can freeze.
3 days before the meal.
- Shop for perishable ingredients
- Set Table.
- Plan kid-friendly activites. Cover the kid’s table with butcher paper and set out crayons.
2 days before the meal:
- Start cooking.
- Buy fresh Flowers so blooms have time to open
1 day before the meal:
- Finish preparing each dish
- Make a timeline. Count backward from the time you plan to start eating to determine when to put each dis in the oven. Save time by cooking different dishes simultaneously in a double-range oven.
During the Meal:
- Ensure dishes are served at the perfect temperature. Store them in a warming drawer until ready.
- Incorporate a family activity. Ask everyone to write out thnigs they’re thankful for and read each out loud.
Pumpkins, Pumpkins, and more Pumpkins! The pumpkin frenzy continues this time we bring to you a cool and creamy treat for you to try Pumpkin Parfaits! Whats you favorite Pumpkin Dish? Share with us!
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
1 tablespoon orange juice concentrate, thawed
1 (14 ounce) can pumpkin puree
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
Combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. Stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. Fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture.
Beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. Chill in refrigerator for 2 hours. Top with pecans and gingersnaps before serving.
Looking for something sweet for all to enjoy for the Fall Holidays? Well consider this Brownstone classic Pumpkin Almond Soup, garnished with delicious toasted pumpkin seeds. This will definately have you wanting more and more even after the holidays!
3 Cups Hot Water
1/4 lb Cream Cheese
2-29 oz Cans Pumpkin
2 Tablespoons Sugar
2 Tablespoons Salt
1 Tablespoon Pepper
2 Teaspoon Cinnamon
Roux ( 3 tablespoons Flour Mixed into 3 Tablespoons Melted Butter)
Heat and Whip
Add and Heat to 160 degrees
At 160 degrees Add Roux
Add ½ Pint Half & Half
1 Cup Slivered Almonds
Reduce Heat to 150 and add Garnish with Toasted Pumpkin Seeds.
Serve soup in carved Pumpkin
Fun Nutritional Facts about Pumpkins:
Pumpkins are loaded with the antioxidant beta-carotene, which has been shown to help improve immune function and can reduce the risk of diseases such as cancer and heart disease. In addition, pumpkins also contain many vitamins and nutrients including: calcium, iron, magnesium, potassium, zinc, selenium, niacin, folate, and vitamins A, C, and E. One cup of pumpkin contains only 50 calories and 3 grams of fiber.
Winter Wonderland wedding ideas are the perfect way to create a world of wondrous enchantment on your special day. Guests will be submerged in a cozy atmosphere reflecting gold and silver. A Beautiful display of sparkling lights, over-the-top snowflakes, icicle decorations accenting luxurious dress that captivates the night!
All these ideas come to mind once you entering Brownstone Catering’s October Wedding Wednesday showcase “Winter Wonderland”. The first thing you see upon entering are a spectacle of lights that bounce off a lavish silk white linen placed through-out the venue. A glow of blue light strikes you as you make your way towards the entrée table. A beautiful center piece designed in the likes of an ice castle with a variety of yummy treats for you to try.
This Winter Wonderland provided guests an array of light and weather appropriate foods to enjoy. This unique creation combined with heartwarming classics is a perfect match for any holiday themed party or winter celebration. The menu included: crab and artichoke dip with baguettes, date and goat cheese puff, chicken roulade, brownstone’s famous creamy dill meatballs and an introduction to a chilled white chocolate mocha beverage.
This month’s Wedding Wednesday included ten vendors: Patty’s Cakes, Lavenders Flowers, Alfred Angelo’s, The Brea Community Center, Davis photography, and more. Although this was our last Wedding Wednesday of the year, be sure to catch us January 2011 for our New Year kick off of Wedding Wednesday!