Posts made in February, 2012

Remodeled Gardens Cafe at Birmingham Botanical Gardens PREVIEW EVENT

Posted on Feb 28, 2012 in Gardens Cafe BLOG, WEDDINGS BLOG

Remodeled Gardens Cafe at Birmingham Botanical Gardens PREVIEW EVENT

The day finally arrived.  After several weeks of out with the old and in with the new along with lots of cleaning and painting, the brand new and totally remodeled Gardens Cafe opened on February 23 with a special “Preview Event” that was attended by more than 60 friends and wedding professionals – And even Birmingham’s mayor, William Bell. The Cafe has new floors, gorgeous new light fixtures, new tables and chiavari chairs, new paint on the walls, and best of all a new modern attitude… This is not your grandmothers’ Cafe! We’re so proud of the “new look” Cafe and can’t wait to start hosting weddings and events this spring.  If you’re a bride-to-be or know of a young couple who haven’t yet secured a date for their 2012 wedding, then give Kathy G event coordinator Tamara Archer a call at 205-871-1000 and arrange for a visit to this stunning new-look venue… The remodeled Gardens Cafe is truly a site to see! To see even more gorgeous photos from this Gardens Cafe Preview Event, please visit our facebook gallery HERE....

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Chicken & Andouille Sausage Jambalayla

Posted on Feb 28, 2012 in KATHY G'S RECIPE INDEX

Chicken & Andouille Sausage Jambalayla

INGREDIENTS:  1 lb Andouille sausage diced Mirepoix: 2 cups onion diced, 1 cup celery diced, 1 cup red bell pepper diced 1 cup chopped green onion 1 cooked chicken thigh meat-diced 2 Tbsp minced garlic 2 qt chicken stock 2 cups diced tomatoes (fresh) ¼ cup tomato paste ¼ cup chopped parsley 1 qt long grain rice 3 bay leaves Creole seasoning (Zatarain’s) to taste DIRECTIONS: Sauté andouille sausage, then add mirepoix & garlic. Sauté until translucent (approx. 10 minutes). Add chicken stock, chicken, tomatoes, & tomato paste. Bring to a boil. Add rice, green onion, parsley, bay leaves, & creole seasoning to taste. Turn down to simmer. Stir occasionally until rice is cooked thoroughly (20-25...

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KG Designs: Melissa & Rhyan’s GORGEOUS November Wedding

Posted on Feb 20, 2012 in FLORAL / DESIGNS BLOG, WEDDINGS BLOG

KG Designs: Melissa & Rhyan’s GORGEOUS November Wedding

On Saturday, November 12, 2011, the stunning Melissa and her dashing groom, Ryhan wed at the Cathedral Church of the Advent in downtown Birmingham with a fabulous reception that followed at The Club.  Wedding planner extraordinaire, Meghan Cease of M Elizabeth Weddings and Events brought in KG Designs to handle the florals and decor for the upscale event and we’re so very proud of the the spectacular autumn-themed design he created.  With deep reds, rich hues of orange, and an extensive compliment of maple leaves, decorative branches, and dazzling jewels, the wedding’s overall design was truly bridal magazine worthy. To view a selection of beautiful photos, compliments of our new friends at McClellan Style in Nashville, please the READ MORE button below to see the the fabulous pics. Again thanks to Nashville’s photo experts, McLellan Style, for these wonderful images and Meghan Cease of M Elizabeth Weddings & Events for bringing KG Designs on board. And finally, thank you to Melissa and Rhyan for allowing our team to play such an integral role in your big day! May you live happily ever after. To see even more photographs from this event, please visit our facebook gallery here: Melissa & Ryhan...

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Kathy G’s Creme Brulee Martini Recipe – Recently Nominated for International “Innovative Mixology” Award

Posted on Feb 15, 2012 in RECIPES BLOG

Kathy G’s Creme Brulee Martini Recipe – Recently Nominated for International “Innovative Mixology” Award

At Kathy G & Company, we’re always striving to create new and exciting recipes for our clients and we really knocked it outta the park with a delicious cocktail our “mixologists” created a few months back.  The “Creme Brulee Martini” made it’s first appearance at a Kathy G event in the fall of 2011, but quickly became one of our most requested “signature drinks” throughout the holiday season. Best of all, it was recently nominated as one of three finalists for “Innovative Mixology” in the 2012 International Caterers Association CATIE AWARDS and we couldn’t be more proud! If you’d like to enjoy a fun and flirty Creme Brulee Martini at your home or next cocktail party, below is the delicious recipe. Just make sure you have all the ingredients as substitutions will drastically change the taste.  Then just follow the instructions, enjoy your cocktail, and don’t forget to drink responsibly.   MARTINI INGREDIENTS (Yields 1 Serving) 1.5 oz.    Vanilla & Coffee Infused Vodka 1/2 oz.   Premium Caramel Liqueur (we like Godiva) 1/2 oz.   Cuarenta Y Tres Liqueur (Licor 43) 1 tsp.      Turbinado Sugar 1 oz.       Heavy Cream 1             Egg Yolk First, prepare your glass by rimming with homemade rim mixture (see below). Beat well one egg yolk in glass bowl. Combine well-beaten yolk with other listed ingredients into shaker with ice. Shake ingredients for minimum of 2 minutes. Strain into martini glass, top with garnish (see below) and serve. RIM MIXTURE: Combine mixture of finely crushed graham crackers, table sugar, and cinnamon. TO RIM THE GLASS: Moisten the rim of the glass with caramel liqueur used in martini. Dip the glass in the mixture, rotating glass until evenly distributed. GARNISH (Yields 1 Disc) Measure the diameter of your martini glass. Dole a bit of turbinado sugar onto a parchment paper-covered baking sheet. Use the top of your glass to accurately pattern a thin circular layer of sugar, just a bit smaller than the diameter of the glass. Wipe excess sugar away from circle, off baking sheet.  Broil carefully just until sugar begins to liquify.  Promptly remove. Cool disc quickly. Once glass is rimmed and drink is poured, add garnish disc....

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Chocolate Pot De Crème Dessert Recipe by Kathy G.: Taste the Love

Posted on Feb 13, 2012 in RECIPES BLOG

Chocolate Pot De Crème Dessert Recipe by Kathy G.: Taste the Love

Pot de Crème (“pot of cream”) is a traditional French custard typically served in a pot-shaped cup. Kathy G’s dark-chocolate version is super silky and rich – for the chocoholic in all of us. The day of love is upon us! This year, Kathy G. wishes you and yours a Happy Valentines Day! Beat the rush of crowded restaurants, stay in and cook up something divine to share with your love, they’ll appreciate the effort and adore the delight of this decadent dessert! Bon Appetit! Pot de Crème Serves 4 1 cup  Half & Half Cream 8 oz. Dark Chocolate (chopped) 2 Tsp. Sugar 3 Egg Yolks ½ Tsp. Vanilla Flavoring On medium heat create a double broiler with a small pot of water which needs to be brought to a boil. Place a medium size bowl on top of the pot with hot water. Add the Half & Half, bring to a simmer in the bowl, add the chocolate and sugar.  Stir with a wooden spoon until the chocolate is smooth and incorporated into the cream. Temper the egg yolks and cook entire mixture on the stove for another 2-3 minutes. Stir in Vanilla. Strain. Fill cups and chill to set. photo credit: Savoring Time in the Kitchen...

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