The Shupe Homestead in Longmont, CO. is a lovely venue! Thanks again to TLC Learning Center for having us cater your beautiful fundraiser.
We love it up in Eldorado Springs! It is so fun and beautiful.
We can’t wait for for the party!
We will have Kentucky Hot Brown Sliders. Toasted brioche bun topped with turkey, tomato and mornay cheese sauce and bacon bits.
Stout Chocolate Chip Bread Pudding Bite served with Bourbon Caramel Sauce. Pieces of bread and chocolate chips soaked in stout beer custard then baked until soft and tender then cut into bite-size pieces served with bourbon caramel sauce. (Veg)
Of course, that’s just the beginning. We will have lovely pictures of the whole event after the party!
Quartered artichoke hearts, oven roasted tomatoes, kalamata olives and mozzarella ball, drizzled with a lemon oregano vinaigrette.
Garlic rosemary grilled lamb lollipops served with spinach and garlic pesto, and Wild Mushroom Risotto that has been breaded and fried to create a warm creamy center.
It was a lovely party at the Leo Block Alumni Center in Denver. Thank you!
Grilled medium rare steak atop a crostini and finished with gorgonzola horseradish crumble. Yum!
Two bridal shows in one day! We spoke with and fed a few hundred people and had a great time. Thanks to all of the future brides & grooms that stopped by and chatted with us. It was a pleasure to meet you all!
Another fabulous dinner tasting for our clients! Special thanks to our own Chef Sergio for the wonderful food.
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)
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
- 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.
- 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.
- Cover with lid and shake vigorously for 10-15 seconds. Serve immediately.
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)
Preheat oven to 250.
Line a large baking sheet with aluminum foil; set aside.
Place the popped popcorn in a large bowl; set aside.
Melt butter in a small saucepan over medium-high heat.
Add brown sugar, corn syrup, and salt; stir until it starts to boil.
Let boil for 2 minutes without stirring.
Mix in baking soda and vanilla; mix until thoroughly combined.
Pour over popcorn, stirring to coat.
Add in chocolate chips and mix with a wooden spoon until chocolate is melted and thoroughly combined.
Spread popcorn over prepared baking sheet.
Bake for 30 minutes.
Remove, sprinkle with sea salt and let cool.
Garnish with chocolate chips and serve.