Monday, May 17, 2004
Holy Cow It's already May and I've been too busy to blog. We're going on a quick trip to Louisiana for my niece's wedding. Oh what to wear and what food will be served?
My Catering website is up and active. Last Saturday we served over 1000 people and I thought the event was packed, but it was only the corner around our booth. You see, there is a local fundraising event in Kokomo each year to benefit Bona Vista Industries. Soupley's helps put on a lovely wine tasting and 25 or so restaurants get together to donate the food. We first ran out of crab salad sandwiches (newly named "Oh My! Crab Salad"). The next item to run out was the raspberry chocolate truffle cake with Chambord. I melted five pounds of Valhrona chocolate in hot cream and added one cup of Chambord. It was too rich to serve more than 1 inch square pieces.
The recipe for the Oh My! Crab Salad goes like this:
5 pounds of premium jumbo lump crab meat
6 red bell peppers, 1/4" dice
2 large bunches of green onion, 1/4" dice
3 medium sweet onions, 1/4" dice
a quart of Hellman's Mayo
juice of one lemon
salt, pepper, and cayenne
mix ever so gently so you don't break up the lumps and spoon onto handmade ciabatta.
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My Catering website is up and active. Last Saturday we served over 1000 people and I thought the event was packed, but it was only the corner around our booth. You see, there is a local fundraising event in Kokomo each year to benefit Bona Vista Industries. Soupley's helps put on a lovely wine tasting and 25 or so restaurants get together to donate the food. We first ran out of crab salad sandwiches (newly named "Oh My! Crab Salad"). The next item to run out was the raspberry chocolate truffle cake with Chambord. I melted five pounds of Valhrona chocolate in hot cream and added one cup of Chambord. It was too rich to serve more than 1 inch square pieces.
The recipe for the Oh My! Crab Salad goes like this:
5 pounds of premium jumbo lump crab meat
6 red bell peppers, 1/4" dice
2 large bunches of green onion, 1/4" dice
3 medium sweet onions, 1/4" dice
a quart of Hellman's Mayo
juice of one lemon
salt, pepper, and cayenne
mix ever so gently so you don't break up the lumps and spoon onto handmade ciabatta.
