The Root of Flavor: Around the World with Vinegar

The Root of Flavor–a series of posts on our blog–we’re going to breakdown some of your favorite flavors, and maybe even give you some new ideas on how to utilize these tasty items.

A gallon of vinegar might not catch as many flies as a spoonful of honey, but it will sure make you a much better marinade and vinaigrette!

We’ve dedicated this Root of Flavor post to our unsung hero of all things pickled! VINEGAR!
Sit back and enjoy your trip around the vinegar-filled world.

 

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Download a PDF Version, here Vinegar Infographic.

A2 Art & Brew

We had a wonderful time partnering with Wolverine Brewing and the Ann Arbor Art Center for the A2 Art & Brew Event this past Thursday! Thank you for a fun night, and congratulations to all those who participated.

For our contribution to the event, we made a Spicy BBQ Shrimp, served on a peach cornbread cake, garnished with a spicy pepper relish. The dish was paired with a truly innovative Gulo Gulo India Pale Lager from Wolverine Brewing Co. Utilizing their traditional lagering techniques, Wolverine Brewing was able to turn up the hop-dial and produce an inspired beer that both IPA and Lager fans will love.

The floral, hoppy notes of the I.P.L. matched up wonderfully with the hints of spice in the shrimp and relish. The bite was anchored by our savory peach corn cake, and washed down with a deliciously crisp but full flavored beer.

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We are looking forward to next years event!

What could be more perfect than a night filled with delicious food, innovative beer, and beautiful art?

Not much in our book.

Ann Arbor Farmer’s Market Wedding

We had the pleasure of catering a Wedding at the Ann Arbor Farmer’s Market in mid-August. While the weather leading up to the big day was chilly, the sun came out and gave us PERFECT weather for the al fresco dining. The rustic canopy of the market rooftop gave the perfect covering, while it’s open walls offered 360 views of quirky Kerrytown.

The menu consisted of an assortment of gourmet platters, including antipasto, brie and fresh berries, thinly sliced beef, and a 4 cheese macaroni bake. The desserts were an assortment of small portioned cake shooters, allowing guests to sample multiple cakes. During events like this, it almost doesn’t even seem like work!

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Preparing for Big [BIG] Events

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Planning a picnic, tailgate, gathering, or any type of event that involves 400+ people? Well, not to worry, we have a few tried-and-true tips for making sure your guests have a great time and your event goes off without a hitch.

  • First off, call a caterer, this is WAAY too big for you to do alone!
  • Simplify your food offerings. While everything sounds good, the more choices you offer, the more complicated things will get, and the more items you’ll most likely end up running out of. If offering multiple “main” dishes, make sure each can serve about 60% of your guests (ex. 250 servings per dish for an event for 400 people)
  • Don’t come up short, plan for lots of disposable plates, silverware, cups, and napkins. Many people will take multiple plates, go up for seconds, or just get messy. Don’t leave them high and dry (or covered in food).

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  • When dealing with a large group of people be sure you have adequate staff for all unseen events that will come up.
  • General Portion Sizes: 6-8 oz of protein per person | 12-16oz of beverages per person
  • Don’t have too make choices at the bar. A good rule of thumb: 3 choices for beer, 2 choices for white wine, and 1 red wine.
  • When serving dairy-based dishes (such as coleslaw or any type of mixed salad) use smaller platters that can be replenished in a quicker manner to ensure your guests are getting the freshest food.

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  • While setting up your buffet lines, it’s good to plan for about 75-100 people per side (double sided buffets are a great time and space saver!)
  • If your guests are coming at the same time, be sure to have foods that are already put together ready (nothing involving condiments–people can take forever putting mustard on their Hot Dogs!–or build-your-own)
  • Signage is important to make sure the flow of guests is smooth. Do they know where to go to get drinks? Is it clear that these crackers are supposed to be paired with this cheese? Is this platter Vegan-friendly?

 

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  • Be strategic in your placement of trashcans, more is always better!
  • If you would like an eco-friendly event, set up recycling “centers” at the trash cans for different types of waste (paper, cans/bottles, food, etc). Be sure to clearly mark the different bins, or even have a staff member stationed there to help your guests.

If you have any other questions for you large event, we’re happy to help!

Events Galore

 

 

We’ve had a busy (but fun) Summer, and it’s not even over yet. Rather than go into detail about each of the beautiful Wedding Ceremonies, University Banquets, Company Picnics, Unique Client Tastings,  Anniversaries, and Fun Plate Ups we’ve been a part of over the past few weeks, we decided to just show you what we’ve been up to.

 

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Recipe: Blueberry Cake with Vanilla Yogurt Sauce

In honor of Summer–and the abundance of fresh seasonal Blueberries we have surrounding us–we wanted to pass along one of our favorite desserts that embodies this time of year (and it’s easy too!). Enjoy our Blueberry Cake with Vanilla Yogurt Sauce

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to download this image, click HERE

 

The Root of Flavor: Peppercorns

The Root of Flavor–a series of posts on our blog–we’re going to breakdown some of your favorite flavors, and maybe even give you some new ideas on how to utilize these tasty items.

Today’s The Root of Flavor is about Peppercorns. You’ve seen them in a variety of colors, but how does it’s appearance affect the flavor?

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to download this image, click here

Summer Time = Picnic Time

Rain aside, it’s finally Summertime here in Southeast Michigan! It is just us or does al fresco dining make everything taste better? Patios, backyards, rooftops, public parks…anyplace that allows for outdoor dining should be utilized to it’s fullest during this time.

We’re lucky, not only do we get to participate in our own picnics, but we get to help others host picnics all season long.

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Indoor-outdoor Retirement party

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Tailgating Picnic

Tea sandwiches at a Croquet party

Tea sandwiches at a Croquet party

Past 4th of July Picnic

Past 4th of July Picnic

In honor of this special time of year, we’re featuring the “All-American Summer Picnic” developed for large scale events (250+ guests), perfect for company picnics or community events.

MothersDayTo see more information on this special package, click here. If you have a smaller event you need help with (hey, some of us don’t even know 250 people!) we also have a wide variety of picnic menus, available here,  perfect for events from 10-200+ people.

If you’re planning an outdoor event, don’t forget to check out our tips for preparing for rain on your event day.

Happy (early) 4th of July!

 

What We’ve Been Up To

It’s been a busy start to the Summer, and we wouldn’t have it any other way. We had the privilege of being part of some fun events this past week where we got to showcase our food to the Ann Arbor community.

On the menu: Grilled Zucchini Rolls with marinated flank steak, roasted tomatoes, and olives | Spinach and Feta TrianglesMaize and Blueberry Dessert Shooters | Sea Salt and Espresso Brownies

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On the menu: Strawberry-Lemon Poundcake Muffins | Summer Melon Salad | Falafel Sliders

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The Root of Flavor: Salt

The Root of Flavor–a series of posts on our blog–we’re going to breakdown some of your favorite flavors, and maybe even give you some new ideas on how to utilize these tasty items.

Today’s The Root of Flavor is about Salt. Throughout the years salt has been an important part of human history; flavoring food, acting as currency, preserving meat, medicinal applications, hospitality rules, and more.

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to download a copy of this image, click here