Wedding Tasting!

Another fabulous dinner tasting for our clients! Special thanks to our own Chef Sergio for the wonderful food.





Pesto Tofu                                              

Firm tofu tossed in pesto then seared to infuse the flavors and topped with warm tomato vinaigrette. (Veg, GF, DF, Vegan)






Grilled Vegetable Platter

Fresh seasonal grilled vegetables such as zucchini, yellow squash, tomatoes, asparagus, mushrooms, bell peppers and onions drizzled with balsamic reduction. Served al fresca. (Veg, GF, DF, Vegan)




Happy National Popcorn day!







Archaeologists discovered that people have known about popcorn for thousands of years. In Mexico, for example, remnants of popcorn have been found that date to around 3600 BC!

Here are two recipes for popcorn tonight!

One savory and spicy and one sweet and decadent. Enjoy!

Coconut Curry Popcorn


  • 2 tablespoons coconut oil
  • 1/2 cup popcorn kernels


  • 1/4 cup unsweetened coconut flakes, toasted
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon curry powder
  • 2 teaspoons ginger powder


  1. Heat coconut oil over medium heat in a large stock pot with a lid. Add kernels, cover with a lid, and cook, shaking the pot occasionally to prevent burning. Continue to cook until popping slows.
  2. Remove from heat and add the coconut flakes, coconut oil, curry powder, and ginger powder. Put the lid back on and shake vigorously until popcorn is well coated.
  3. Cover with lid and shake vigorously for 10-15 seconds. Serve immediately.

by Erin Alderson

Salted Chocolate Caramel Popcorn


  • 6 cups popped popcorn (about 5 tablespoons unpopped)
  • 4 tablespoons butter
  • 1/2 cup brown sugar
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon pure vanilla extract
  • 1/3 cup semi-sweet chocolate chips
  • Sea Salt , to taste
  • chocolate chips for garnish (optional)


  1. Preheat oven to 250.
  2. Line a large baking sheet with aluminum foil; set aside.
  3. Place the popped popcorn in a large bowl; set aside.
  4. Melt butter in a small saucepan over medium-high heat.
  5. Add brown sugar, corn syrup, and salt; stir until it starts to boil.
  6. Let boil for 2 minutes without stirring.
  7. Mix in baking soda and vanilla; mix until thoroughly combined.
  8. Pour over popcorn, stirring to coat.
  9. Add in chocolate chips and mix with a wooden spoon until chocolate is melted and thoroughly combined.
  10. Spread popcorn over prepared baking sheet.
  11. Bake for 30 minutes.
  12. Remove, sprinkle with sea salt and let cool.
  13. Garnish with chocolate chips and serve.

New Cocktail for January Parties!

Cafe Panama

This coffee-chocolate-rum drink is tasty hot or cold!







Nothing like espresso, coconut milk and cacao-infused rum to ease you into the new year! (with a subtle jolt of caffeine, of course)

12 oz
1 oz
Espresso, cold-brew or other strong brewed coffee
1 oz
Unsweetened coconut milk
12 oz


To serve hot, add all the ingredients to a small saucepan over medium heat and cook, stirring, until hot.

Pour into a mug and garnish with a cinnamon stick.To serve cold, add all the ingredients to a rocks glass filled with ice.

Stir, and garnish with a cinnamon stick.


Fall flavors are HERE!


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?

20160922_154724 20160922_154720 20160922_154727


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


  • 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


  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


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


  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


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


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


  • 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


  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


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


  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


  • 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


  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


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


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












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.



  • 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:

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