Wow...winter flew by this year! I was pleasantly busy with lots of family dinners and Holiday cakes...as well as my busy ski patroller job at JHMR! I will be Pastry Cheffing again this summer at Persephone's Bakery (www.persephonebakery.com) making wedding cakes and desserts, and working hard with Personal Cheffing at Le Peaks Pantry
. I am starting to get inquiries for events this summer, so get in touch if you are starting to plan a wedding, family gathering, or any special event that you would like to have help with?!
June 10th, 2011 12 pp. Corporate Dinner in Buffalo Valley/Grand Teton National Park
Appetizers:
Provencal Bruschetta’s (tom/garlic/basil/balsamic mix on crostini’s with parmesan)
Spicy Shrimp on Tortilla Chip with Guacamole and Salsa Fresco
2009 Ponzi Pinot Gris Willamette Valley
Salad:
Fresh Garden Green Salad, Goat Cheese, and Candied Pecans with Assorted Dressings
2009 Ponzi Pinot Gris Willamette Valley
Entrée:
Bacon Wrapped Bison Tenderloin, Sautéed Wild Mushrooms with a Red Wine Reduction
Sautéed/Grilled Asparagus with Fresh Herbs
Garlic Mashed Potatoes Duchess
Sautéed Idaho Trout, Lemon Pecan Butter, Summer Vegetable Ratatouille, Crispy Leeks
Garlic Mashed Potatoes Duchess
2008 Fidelitas Cabernet Sauvignon Columbia Valley
2009 St. Clement Sauvignon Bland Napa Valley
Dessert:
Fresh Fruit Tart with Sweet Whipped Cream
Flourless Chocolate Torte with Crème Anglaise and Raspberry Sauce
(1-Fresh Fruit request)
I had the opportunity to make the dessert for Dr. Greenbaum's Annual Summer Kick-Off Party yesterday, and after some discussion with my good friend, Dianna, it was decided to go big with some great cupcakes! I made over 120 assorted cc's...Chocolate with Chocolate Buttercream, Chocolate with Vanilla BC, Vanilla with Vanilla "blossoms" BC, Strawberry with Strawberry Vanilla BC, and Carrot Cake with a yummy Cream Cheese BC. They were a hit...to say the least. Thx for the motivation, Di...and Thx to Jeff for the chance to wow them! Everyone loved them:)
I also started a new "day job" this week at the restaurant, Eleaven, working as the Pastry Chef/Baker/Jack of All Trades...thx to the owners, Hunter and Molly! Summer is here!
Sample Menu:
Appetizers: (Please choose one or two)
Goat Cheese Crostini’s with Balsamic Cucumber Medley
Chicken Satay with Peanut Sauce and Cucumber Relish
Fresh Buffalo Mozzerella with Basil, Wyomatoes, and Balsamic Drizzle
Provencal Bruschetta’s (tom/garlic/basil/balsamic mix on crostini’s with parmesan)
Spicy Shrimp on Tortilla Chip with Guacamole and Salsa Fresco
Duck Quesadilla’s with Smoked Gouda, Caramelized Onions and Horseradish Crème
Caramelized Onion, Swiss chard, Goat Cheese, and Pine Nut Tart with Balsamic
Bacon Wrapped Scallops with a Lemon Aioli
Salad: (Please choose one)
Smoked Idaho Trout Carpaccio with Pickled Radish and Shaved Asparagus Salad
Fresh Garden Green Salad, Goat Cheese, and Candied Pecans with Assorted Dressings Crab, Apple, Watercress Salad with Walnut Vinaigrette
Red Cabbage Slaw with Warm Blue Cheese Bacon Vinaigrette and Toasted Walnuts
Entrée: (Please choose two or three)
Porcini-Espresso Crusted Bison Tenderloin, Yukon Potato Pancake, Huckleberry
Reduction
Bacon Wrapped Bison Tenderloin, Sautéed Wild Mushrooms with a Red Wine Reduction
Grilled Wyoming Rib-Eye Steak, Caramelized Onions with Truffle Butter
Grilled Elk Tenderloin, Caramelized Blue Cheese Onions with a Citrus Mustard Butter
Grilled Colorado Lamb Chops, Onion Rings, Gorgonzola Grits, and Garlic Demi Glace
Sautéed Alaskan Salmon, Mango Chutney with a Raspberry Chipoltle Reduction
Sautéed Idaho Trout, Lemon Pecan Butter, Summer Vegetable Ratatouille, Crispy Leeks
Sautéed/Grilled Asparagus with Fresh Herbs
Braised Asian-Style Swiss chard or Bok Choy
Fresh Corn off the cob with Julienne Red Pepper
Sautéed/Grilled Baby Broccoli and Baby Carrots
Lemon Broccoli
Twice-Baked Potatoes
Garlic Mashed Potatoes
Potatoes Duchess (similar to twice-baked, but no skin)
Oven Roasted Baby Red Potatoes with Garlic and fresh Rosemary
Wild Rice Pilaf
Dessert:
Fresh Fruit Tart with Sweet Whipped Cream
Lemon Tart with Lavender Caramel
Tri-Berry Pie with Crumb Topping a la mode
Flourless Chocolate Torte with Crème Anglaise and Raspberry Sauce
Lady Fingers ,Orange Mousse, and Dark Chocolate
Chocolate Mousse with a White Chocolate Moose Garnish
July 22, 2010 6 Adults/7 Kids
Roasted Sweet Red Pepper Soup with Cilantro Cream Garnish
Entrée:
Sautéed Idaho Trout with Lemon Pecan Butter
Wild Rice Pilaf
Sautéed Asparagus with Fresh Herbs, Shallots, and Garlic
Dessert:
Strawberry Shortcake’s
July 23, 2010 8 Adults/7 kids
Spicy Shrimp on Corn Tortilla with Salsa Fresco and Guacamole
Salad:
Red Cabbage Slaw with Warm Bacon Balsamic Blue Cheese Vinaigrette and Toasted Walnuts
Entrée:
Sliced Flank Steak with Chimichurri Sauce
Roasted Baby Red Potatoes
Corn-Off-The Cob
Dessert:
Flourless Chocolate Cake a la Mode
I had a wonderful day yesterday catering a backcountry lunch for the Bednar Family. It was one of my first "glamping"-like (aka glamorous camping) experience. My assistant, Monica, and I hiked into a predetermined site, and met them with a beautiful spread of light to moderate portions of lunch for the kids and adults. It was great to get outside, hike, serve great food, and enjoy the spectacular views.
Backcountry Lunch:
Tossed Salad Greens with a Balsamic Cucumber Medley
Marinated Flank Steak with Baby Broccoli, Red Pepper, and Scallions on Rice Noodles with Asian Dressing
Sliced Grilled Chicken and Chicken Tenders with ketchup
Penne Pasta tossed with Butter and Parmesan
Fresh Corn-off-the-Cob
Assorted Fresh Fruit
Chocolate Brownies
Chocolate Mousse with Orange-Thyme Confit
Also, on the 4th of July, I presented the band, Widespread Panic, with a cake that represented their new album cover, "Dirty Side Down", and since the show was at The Spud Drive-in, I put a spud on the back of the truck. I made the cake in memory of my great friend, Kathryn Miller:)
Thanks to WSP, Dom at Poppa Presents, and Monica of Jackson Cake Company for letting me have the chance to make things happen!
Well...summer has been taking her sweet time to arrive here in Jackson Hole, but I think she is finally here. The traffic tells me it is here...but the weather has been fickle. Business at my other job, Jackson Cake Co. is certainly going full force. Along with a full calender of wedding cakes, we are now providing desserts for Koshu, Pearl Street Meat and Fish, Bistro Catering, Maho Catering, Moo's Ice Cream, 3-Creeks Ranch, Terra Hotel, Snake River Lodge and Spa, Shooting Star, and Teton Pines. Also, we have wedding cake contracts with Amangani, Jackson Lake Lodge, Snow King Resort, The Coulior Restaurant, and more. If you have ever seen Ace of Cakes on the Food Network, then you will know exactly how my job with JCC is...a blast!
Meticulously Clean, Easy Going, Flexible, Innovative, and Kid Friendly.
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