Fall flavors are HERE!

DESSERT BAR BUFFET

We recently catered the desserts for an Open House in downtown Denver.  The client opted for our Dessert Bar Buffet which featured an assortment of the following items:

  • Pumpkin Currant Blondes
  • Lemon Bars
  • Peanut Butter & Jelly Bars
  • Cheesecake Brownies
  • Tuxedo Blondies with White & Dark Chocolate
  • Raspberry Shortbread

Which one would you like to try?

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FALL COCKTAILS

by Patricia Zutman, Event Coordinator

We here in Colorado may be “suffering” through Summer’s heat now, but Fall is just around the corner!  With the arrival of Fall comes the changing colors of the leaves, a briskness in the air and the possibility of snow.  So here are some Fall cocktail recommendations by Jules Gourmet Catering that are sure to be crowd pleasers. We made sure to include a cocktail featuring one of the 7 key alcohol staples:  Champagne, Vodka, Gin, Rum, Tequila, Bourbon and Scotch.

Champagne:  Pear, Ginger & Sage Champagne Cocktails

Pear, Ginger and Sage Champagne Cocktail courtesy of Dishing Up The Dirt

Pear, Ginger and Sage Champagne Cocktail courtesy of Dishing Up The Dirt

Are you one of those people who believe that champagne is a pre-requisite for any “real” celebration?  If so, then this champagne cocktail will be perfect to include as part of your Fall celebration.  This cocktail is FULL of Fall flavors!  Pear, ginger, honey and sage are simmered together to make a flavor-bomb simple syrup which is then chilled and added to the champagne.

Yield:  4 Cocktails

 Ingredients:

  • 1 cup Honey
  • 3 cups Water
  • 2 whole Pears, such as Bosch or Bartlett, peeled, cored and diced
  • 1 large chunk of Ginger, peeled and diced
  • 20 fresh Sage leaves, plus more for garnish
  • 1 bottle of your favorite Champagne or Sparkling White Wine

Directions:

  1. Combine the water and honey in a saucepan over medium heat and bring to a slow boil.
  2. Reduce the heat down to low and simmer, stirring occasionally, until the honey has completely dissolved.
  3. Add the pears, ginger and sage leaves to the saucepan. Simmer the mixture until it has reduced by 1/3; roughly 15-20 minutes, stirring occasionally.
  4. Remove from heat and let the mixture cool for 10 minutes.
  5. Strain the syrup into a large glass jar.
  6. Discard the ginger and sage leaves – SAVE the pieces of cooked pear.
  7. Assemble the drinks by placing a few pieces of the cooked pear into each champagne flute along with 1-2 Tablespoons of the simple syrup.
  8. Slowly top with champagne and enjoy!

*    Store leftover simple syrup in the refrigerator.  Use this to make additional Champagne Cocktails, as a topping over ice cream and/or added into smoothies.

Vodka:  Bacon Chocolate Martini

Bacon Chocolate Martini courtesy of Bakon Vodka

Bacon Chocolate Martini courtesy of Bakon Vodka

Bacon and chocolate you may ask?  Why YES!  These two flavors absolutely go together.  In fact the smokiness of the bacon actually enhances the richness of the chocolate. This cocktail is perfect for cozying up to a fire with as the chill of Fall nights return to Colorado.

Yield:  1 Cocktail

Ingredients:

  • 2 oz Bakon Vodka
  • 2 oz Chocolate Liqueur
  • 1 oz Irish Cream
  • Splash of Cream

Directions:

  1. Fill a mixing glass with ice.
  2. Add all ingredients to the mixing glass.
  3. Shake to combine.
  4. Strain into a brown sugar rimmed martini glass.

Gin:  Spiced Pear Collins

Spiced Pear Collins courtesy of Saveur

Spiced Pear Collins courtesy of Saveur

You may think of gin as a spirit that is best served during the summer months, but gin blends extremely well with the warm spices of Fall.  This particular cocktail has a crisp, woody-sweetness along with a robust and sour effervescence.

Yield:  1 Cocktail

Ingredients:

For the cocktail:

  • 12 oz Gin
  • 12 oz Pear Purée (see below)
  • 34 oz Rosemary-Clove Simple Syrup
  • 34 oz Lemon Juice
  • Dry Sparkling Wine or soda water, to top
  • 1 sprig fresh Rosemary, to garnish

For the Pear Purée and Rosemary-Clove Simple Syrup (makes enough purée and syrup for 5 cocktails):

  • 2 pears, such as Bosch or Bartlett, peeled, pitted and sliced
  • 12 oz. Lemon Juice
  • 12 tsp. fresh Rosemary
  • 12 cup Sugar
  • 12 cup Water
  • 1 oz. whole Cloves
  • 3 sprigs Rosemary

Directions:

For the pear purée:

  1. Place the pears, lemon juice and rosemary in a blender. Blend until smooth.
  2. Strain the mixture through a fine-mesh sieve and discard the solids. You should have roughly 1 cup of purée.

*    Leftover purée can be frozen in an ice cube tray.  Store the individual cubes in an airtight container in the freezer.  Frozen cubes can then be used for individual cocktails in the future.

For the simple syrup:

  1. Combine the sugar, water, cloves and rosemary in a saucepan over low heat and bring to a boil.
  2. Remove from heat and let cool for 30 minutes.
  3. Strain into a glass jar and store it in the refrigerator until use.

For the cocktail:

  1. Fill a mixing glass with ice.
  2. Add the purée, syrup, lemon juice and gin in to the mixing glass.
  3. Shake to combine
  4. Pour into a High Ball or Rocks glass and top with a small splash of dry sparkling wine or soda water.
  5. Garnish with a fresh sprig of rosemary.

Rum:  The Canadian Cocktail

The Canadian Cocktail courtesy of Saveur

The Canadian Cocktail courtesy of Saveur

This cocktail pairs spiced rum, which has notes of vanilla, cloves and allspice with the comforting Fall flavors of maple syrup, apple cider and cinnamon.

Yield:  1 Cocktail

Ingredients:

  • 2 oz Spiced Rum
  • ½ oz Maple Syrup
  • 1/4 oz fresh Lime Juice
  • 1/4 oz Apple Cider
  • 1/8 tsp. ground Cinnamon
  • Garnish:  Cinnamon Stick

Directions:

  1. Fill a mixing glass with ice.
  2. Add all ingredients to the mixing glass.
  3. Shake to combine.
  4. Pour mixture, including ice, into a bucket glass.
  5. Garnish with a Cinnamon Stick.

Tequila:  Fennel Delight

Fennel Delight courstesy of Saveur

Fennel Delight courstesy of Saveur

This cocktail features fennel, which is a vegetable with a fresh, bright flavor similar to anise and licorice.  The fennel’s sweetness compliments the tart grapefruit and they’re both enhanced with the addition of the smoky mezcal.

Yield:  1 Cocktail

Ingredients:

  • 3 thin slices of Fennel
  • ½ oz fresh Lemon Juice
  • 1/4 oz Simple Syrup
  • 2 oz White Grapefruit Juice
  • 1 ½ oz Mezcal

Directions:

  1. Muddle the fennel with the lemon juice and simple syrup in a mixing glass.
  2. Add the white grapefruit juice and mescal with ice to the mixing glass.
  3. Shake to combine.
  4. Strain into a chilled martini glass.
  5. Garnish with a fennel frond.

Bourbon:  Cherry Bourbon Smash

Cherry Bourbon Smash courtesy of the Keg Steakhouse

Cherry Bourbon Smash courtesy of the Keg Steakhouse

Our bourbon recommendation comes from Patricia Zutman, Jules Gourmet Catering’s Event Coordinator.  Patricia just got married last year in October and her entire menu, to include one of her signature cocktails, featured Fall flavors.  As a lover of bourbon, Patricia offered up The Keg Steakhouse’s Cherry Bourbon Smash.  The Woodford Reserve bourbon is extremely smooth, while the additional ingredients help to create a cocktail that is neither overly sweet nor bitter.  Many of her guests were calling her for this recipe following the event.

Yield:  1 Cocktail

Ingredients:

  • 1oz  Woodford Reserve bourbon
  • ½ oz Averna Amaro liqueur
  • ½ oz Cherry Brandy
  • ½ oz Lemon Juice
  • ½ oz Simple Syrup
  • Garnish:  3 skewered Luxardo Cherries

Directions:

  1. Fill a mixing glass with ice.
  2. Add all ingredients to the mixing glass.
  3. Shake to combine.
  4. Strain into a bucket glass filled ice.
  5. Garnish with 3 skewered Luxardo Cherries.
Prairie Gold courtesy of Saveur

Prairie Gold courtesy of Saveur

Scotch:  Prairie Gold 

Some may shy away from a cocktail with scotch in it, but this recipe features ingredients that combine to create a simultaneously sweet, salty and smoky beverage.  A definite palate pleaser!

Yield:  1 Cocktail

Ingredients:

For the Cocktail:

  • 1/4 cup Popped Popcorn
  • 5 slices Crisp Bacon
  • ½ oz Bacon-Popcorn Simple Syrup, plus more for the rim
  • 2 oz Vodka
  • 1 oz. Caramel Irish Cream (such as Bailey’s Crème Caramel)
  • 1/4 oz Scotch

For the Bacon-Popcorn Simple Syrup:

  • 1 cup Sugar
  • 1/4 cup Un-popped Popcorn kernels, lightly toasted
  • 1 cup Water
  • 2 slices Crisp Bacon

Directions:

For the Bacon-Popcorn Simple Syrup:

  1. Combine the sugar, toasted popcorn kernels and water over high heat and bring to a boil. Remove from heat and add 2 slices of crisp bacon to infuse overnight.
  2. Strain the mixture through a fine-mesh sieve and discard the solids.

For the cocktail:

  1. Place the popped popcorn and crisp bacon in a food processor and pulse until a fine powder. Pour into a shallow bowl and set aside.
  2. Dip the edge of a rocks glass in simple syrup and then into the popcorn-bacon powder. Fill with ice and set aside.
  3. Fill a mixing glass with ice.
  4. Add the vodka and caramel Irish cream and simple syrup to the mixing glass.
  5. Shake to combine.
  6. Strain into the prepared rocks glass.
  7. Top with a float of scotch.

Emily & Haluk

by Patricia Zutman, Event Coordinator

When you live in Colorado and have friends that have an incredible home in the mountains who offer to host your wedding reception…you have a pretty easy decision when it comes to finding your reception venue.

The Bride’s mother Nancy actually took on the tasks of planning the entire wedding celebration since the couple lives overseas in Turkey. Nancy was so in tune with the Couple’s desires that the end result fit perfectly with the character and style of the Bride and Groom. The evening celebration featured catering from Jules Gourmet Catering. The Cocktail Hour offered guests a selection of Caprese Crostinis, Bacon Wrapped Dates (these were a BIG hit) and a Smoked Salmon Platter. For dinner, the Couple elected to have shish-kabobs cooked on-site! Their buffet featured the following:

  • Ancho Citrus Chicken & Vegetable Kabobs
  • Skewered Shrimp on the BBQ
  • Grilled Tofu & Vegetable Kabobs
  • Chipotle Pulled Pork Sliders
  • Southwest Caesar Salad with Poblano Caesar Dressing
  • Baja Style Black Beans
  • Green Chili Mac-N-Cheese
  • Cheddar Corn Muffins

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For dessert the Couple offered up mini pies, from My Mom’s Pie, with either Peach or Cherry fillings along with Vanilla Ice Cream.

The beautiful outdoor setting inspired the design of this intimate and relaxed celebration. Their decor featured wild flowers, twinkle lights and photos of the Bride and Groom from childhood through their engagement.

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IT’S ALL IN THE DETAILS:

  • The Event Coordinator had appetizers, cocktails and waters ready for the Bridal Party upon arrival.  This allowed the Bridal Party a few minutes to relax and prepare for their entrance into the reception.

 

  • The large space was decorated with purple and white linens, wild flowers, pine cones and twinkle lights.
  • Since the venue was located 30 minutes from Boulder, the couple provided van transportation for guests.
  • 20160813_161845The Father of the Bride, Dennis, actually took the time to find the perfect champagne for his daughter’s wedding.  For the champagne toast they offered glasses of Nicolas Feuillatte, Brut Reserve.

 

  • The Bride’s parents organized a beautifully simple and laid-back wedding for their daughter and future son-in-law.  This allowed guests time to intimately celebrate with the Newlyweds.
  • Being that the Groom is Turkish, the Couple thanked guests with a Turkish Nazar Boncuğu, The Evil Eye stone.  This talisman is meant to ward off evil and provide protection to the wearer in all aspects of their life.

20160815_152608               20160813_174849          Nazar Boncugu

  • 20160813_182711A mother black bear and her cub appeared to the Event Coordinator and Chef on their ride back from the event.  A bear symbolizes peace, power and benevolence…characteristics that are ideal for any wedding day!

 

Congratulations, Emily and Haluk and thank you Nancy and Dennis for entrusting Jules Gourmet Catering with the catering for this special day!

4 Mile Historic Park – Ideal for the DIY Bride

by Patricia Zutman, Event Coordinator

20160804_103353_1470328477147Patricia Zutman, Event Coordinator extraordinaire with Jules Gourmet Catering, started her day yesterday by visiting the Four Mile Historic Park in Denver.  Patricia was given a tour of the property by Emma Burns, the Event Coordinator for the Four Mile Historic Park.  Emma believes that the park is the PERFECT venue for the DIY Couple!

The 4 Mile Historic Park is located between Glendale and Denver on the banks of Cherry Creek.  As stated on their website:  Four Mile is “One of the original “Mile” houses, and the last stop before making a grand entrance into Denver, it has served many purposes over the years from a stop on Cherokee Trail, to farming, ranching, dairy production, and currently as home to the oldest standing residential structure in the metropolitan area (built 1859).  Four Mile has remained mostly intact while the rest of the world changed and evolved around it. ”

There are three spaces in the park that are available for your event:

20160804_102346_1470328602990Grant Hall: This is the park’s indoor space and comfortably offers a large banquet facility for 150 guests.  It features a functional stone fireplace and includes the use of their tables and chairs.  There is also a rustic portable wood bar that can be rented and used during the Cocktail Hour and the Meeting Room can be used by the Wedding Party to get ready in prior to the Wedding Ceremony.

Grant Hall has a wall of windows that overlook The Meadow.  A small area outside of Grant Hall would be ideal for a Wedding Ceremony since it features a wooden path to a wooden arbor with grass on each side where guests could sit.  Events in the Hall are rented in 6-hour time blocks and must end by midnight.

20160804_102155_1470328652078The Meadow: This expansive natural area is ideal for a large wedding with up to 500 people. The open meadow is surrounded by a dirt road where a couple could actually arrive to their Wedding Ceremony in a horse drawn carriage!  And guests could be entertained by offering hay rides at the Reception.  The “Bee House” is available to the Wedding party to get ready in prior to the Wedding Ceremony.

Couples interested in using The Meadow should be aware that they will need to bring in full event rentals, (ie – tables, chairs, linens, dinnerware, flatware, bar ware, service ware, etc.)  Events in The Meadow are rented in 6-hour blocks and must end no later than 9:00 pm.

20160804_101512_1470413199925The Grove: This secluded grassy area allows for a more intimate feeling for a wedding and was THIS Event Planner’s favorite space.  Towering Conifer trees surround the yard of the actual historic Four Mile House.  There is also a nearby chicken coop, horse barn and vegetable garden.

Just as with The Meadow, Couples interested in using The Grove should be aware that they will need to bring in full event rentals, (ie – tables, chairs, linens, dinnerware, flatware, bar ware, service ware, etc.)  Events in The Grove are rented in 6-hour blocks and must end no later than 9:00 pm.

You can also add any of the following to your venue rental package:

  • Carriage rides
  • Museum tour s
  • Pioneer Games
  • Lanterns
  • Slideshows

Pricing for Four Mile Historic Park can be found here:  http://www.fourmilepark.org/indoor-outdoor-spaces

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Dinner Party at Private Residence

by Patricia Zutman, Event Coordinator

Summer is the perfect time for a casual get together with family and friends. But with all the cooking, cleaning and general running around that comes with hosting a party many people may feel deterred from ever following through with the event. Luckily, there is a simple and effective way to alleviate the stress from event planning: hire Jules Gourmet Catering!

Food planning, preparation and execution is one of the biggest and least enjoyable tasks of planning an event. Hiring Jules Gourmet Catering will take care of this stressful item, thus allowing you to spend more time with your family and friends, both beforehand and during the event. Instead of having to plan the meal, shop for ingredients, prepare, transport and display the food, simply hand these responsibilities over to the professionals at Jules Gourmet. You will save time and energy AND you will also be more relaxed the day of your event and find it more enjoyable.

Take a look at a recent dinner party that we catered. The party was small in nature, only 16 guests, and took place around the client’s pool. Their menu featured our Caribbean Picnic with Grilled Pork Tenderloin Salad, Thai Chicken Satay, Coconut Fried Shrimp, Rice, Grilled Veggies and a Tropical Fruit Salad.

Gogo Annual Picnic

by Patricia Zutman, Event Coordinator

Jules Gourmet is out in full force today, regardless of the heat! We’re honored to be catering Gogo Air’s annual picnic. This is sure to be loads of fun for all of those lucky enough to attend! We’ll be providing finger licking BBQ, cooling side dishes and refreshing bar service. Guests get to partake in numerous games and activities such as put-put golf, inflatable bumper ball, bouncy slides, etc. Slather on that sunscreen…its a perfect day for a picnic in the park!

Wendy & Jeff

by Patricia Zutman, Event Coordinator

When Wendy and Jeff decided to get married they knew they wanted to stay true to who they are as a couple: laid back and fun loving. So of course they opted to have their wedding and reception in the Bride’s sister’s backyard. This sister’s house has now been deemed the “Nuptial House” since the Bride was the second family member to get married there and surely won’t be the last! This backyard was the perfect venue choice. It was decorated with flowers in every color and brought together close friends and family in a relaxed and casual vibe.

The couple incorporated contrasting colors of lemon yellow and eggplant, which amplified the colors in the floral decor. The Bride was even fortunate enough to find some amazing deep purple and blue hydrangeas, which she paired with vibrant giant sunflowers.

Catering was provided by Jules Gourmet Catering. The couple’s menu selection featured fresh, exciting and complimentary flavors…perfect for a summer backyard wedding. Guests were presented with Cantaloupe Shooters with Prosciutto and Micro-Mint; Honey Balsamic BBQ Turkey Meatballs; Black and Blue (steak with Gorgonzola) Crostinis and Spinach, Sun-dried Tomato and Artichoke Beggars Purses during Cocktail Hour. A beautifully decorated buffet was then opened to guests for lunch which featured Chicken Picatta, Poached Salmon with a Cucumber-Dill sauce, Wild Mushroom Risotto Cakes, Grilled Vegetables with a Balsamic reduction and a salad of Mixed Baby Field Greens with a Raspberry vinaigrette.

IT’S ALL IN THE DETAILS:

  • The space was decorated with flowers of every sort. From blooming hanging baskets, to assorted flowers in Mason jars atop guest’s tables, to the arrangements of the deep purple and blue hydrangeas with sunflowers (mentioned above) on the service table and even the flowering deck planters…every area in the backyard was alive with fresh flowers.
  • The couple provided guests with numerous ways to keep cool and comfortable during their lunch celebration. Numerous ice cold beverages in tubs were scattered throughout the yard; umbrellas provided shade above every guest table and even sunscreen and bug spray were available if needed.
  • The couple chose to walk down to the aisle to the ukulele version of “Somewhere Over the Rainbow” by Israel Kamakawiwo’ole. The processional began with the Groom walking down the aisle with his daughter. The Bride then followed, being escorted by her two sons and daughter-in-law.
  • The couple opted for a small cutting cake which was then placed on the dessert buffet for guests to share in. Individual dessert bites, provided by D-Bar, featured Mini Red Velvet Cupcakes with Cream Cheese frosting (the Groom’s favorite); Passion Fruit Meringue Tartlets; Chocolate-Caramel Tartlets and Raspberry and Crème Macaroons.

Thanks again, Wendy and Jeff, for allowing Jules Gourmet Catering to witness your “Somewhere Over the Rainbow.” Dreams really do come true!

Jeni & Brent

by Patricia Zutman, Event Coordinator

There’s almost nothing we love more than a good, rustic Colorado wedding. One where the most remarkable decor is nature itself and is embellished with lace and wood. Jeni and Brent’s July morning wedding at the Sunrise Amphitheater in Boulder was stylishly rustic and elegant. From the amazing brunch served by Jules Gourmet Catering, which featured fluffy cheese and herb scrambled eggs and warm crepes with mascarpone cheese and seasonal berries, to the enticing display of cake and assorted cupcakes…even the wildlife couldn’t resist joining the fun and revelry.

Jeni and Brent let the beautiful outdoor setting inspire the design of the relaxed and intimate celebration. Their decor featured blue hydrangeas, lace and burlap.

IT’S ALL IN THE DETAILS:
• The space was decorated with burlap, lace, wood plates, silver pots and blue hydrangeas. The interior of the Stone Pavilion was adorned with burlap bunting banners and photos of the couple.
• Jeni, the beautiful bride, envisioned her wedding as being laid back, simple and as a time for when they would become a family.
• The brunch buffet display also featured the burlap, lace and blue hydrangeas and also incorporated the natural elements of rock, wood and pine cones.
• Jeni and Brent’s guests were entertained as a deer made an appearance during the cocktail hour.

Congratulations, Jeni and Brent and thank you for sharing your special day with us!