Posts made in September, 2013

Parisian Perfection: Angelique and Peter

Posted on Sep 20, 2013 in BLOG, CATERING BLOG, MUST CLICK FOR BLOG LANDING PAGE

Parisian Perfection: Angelique and Peter

Angelique and Peter celebrated their wedding with a Parisian themed affair at Clubhouse on Highland. From the wedding invitation to the custom napkins to the reception menu – this wedding day was filled with all things Paris! After the nuptials, guests enjoyed a cocktail hour with passed Endive Leaves with Whipped Goat Cheese and a Fresh Raspberry to compliment their Champagne cocktails. Guests said Ooh la la to the delicious French inspired cuisine served at the reception. The main buffet table was filled with French favorites such as Quiche Lorraine Tartlets, French Gougeres, Olive Tempenade on Toast Points, Brie en Croute with Golden Raisins and Almonds served on Sliced Baguettes, Prosciutto wrapped Melon and Herb Encrusted Chicken over Fava Bean Pesto on Toasted Brushetta with Micro Greens. And what French affair would be complete without a French Artisan Cheese display with an array of Crackers and Flatbreads cascading with Grapes and Strawberries? The decadent mini sweets table was no exception, as it was filled with French flair! Guests chose from a selection of Traditional French Macaroons in a variety of pastel colors, Chocolate Pot de Crème and Crème Brulee. The bride chose a cake modeled after the iconic French Eiffel Tower. This fabulous cake was as impressive as the site itself. It also served as a great focal point for this Parisian perfection reception! Félicitations aux mariés! Location: Clubhouse on Highland Catering: Kathy G & Company Cake: Lisa Green Wedding Planner: Tres Beau; Anne Marie...

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S’mores Pops

Posted on Sep 20, 2013 in BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

S’mores Pops

Ingredients: 6 squares of Hershey bars (for regular sized bars 2 rectangles) 12 Graham Crackers 12 Large Marshmallows Melted Coating Chocolate (as needed) 6 Cake Pop Sticks Graham Cracker Crumbs Directions: Preheat oven to 325 degrees Lay out 6 Graham Crackers on a sheet pan and place one Chocolate Square and one Large Marshmallow on each square of cracker (each Graham Cracker has 2 connected squares per Cracker). Bake for about 7 minutes or until Chocolate is melted and Marshmallow is golden brown. Take out and place cake pop stick over Marshmallows and top with second cracker. Press gently to allow to stick. Let cool completely or place in freezer. Using a double broiler melt Chocolate (or melt in microwave in 1 minute increments) Dip cooled S’mores into Chocolate carefully and only dip a little more than halfway. Place on sheet pan and sprinkle with crumbs and let dry. Once dried, enjoy!                                       Photo collected from P-a-r-t-y Planning Tumblr....

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More Than Just Weddings

Posted on Sep 20, 2013 in BLOG, CATERING BLOG, CORPORATE EVENTS BLOG, Gardens Cafe BLOG, MUST CLICK FOR BLOG LANDING PAGE, PARK LANE BLOG

At Kathy G & Company, we are more than a wedding festivities caterer (though that is our specialty!). We also enjoy hosting luncheons, dinners, galas, parties, showers, openings and beyond! The Garden’s Café by Kathy G played host for the Greater Birmingham Women’s Republican Party luncheon. The café was pre-set with Water, Tea, an assortment of Market Fresh Breads and Sweet Cream Butter. The ladies enjoyed Artichoke Chicken Lasagna with a crisp salad of Mixed Greens and Romaine Lettuce with French Feta Cheese, Shaved Red Onion and Cherry Tomatoes. The salads were dressed with Roasted Shallot Vinaigrette. To wrap up the meal, the women savored Chocolate Mousse topped with Whipped Cream. Park Lane by Kathy G also has the pleasure of hosting Business Networking International each week for a networking event that includes both a meeting and luncheon. Though the time and location are standing, the menu by Kathy G & Company varies week to week. Some of the delicious lunch items that BNI has been served include an assortment of Deli Sandwiches, Baked Ziti with Spicy Tomato Sauce, Blackened Chicken over an Angel Hair Pasta Nest with Parmesan Alfredo Sauce and more. In addition to Business Networking International and the Greater Birmingham Women’s Republican Party, Kathy G & Company has happily entertained for PNC National Bank, Alabama Media Group, Mountain Brook Chamber of Commerce, The University of Alabama schools of Business and Nursing, Girls Inc., Wells Fargo and many many more. The next time you are planning ANY type of event, think Kathy...

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Chicken Kabobs

Posted on Sep 15, 2013 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Chicken Kabobs

Ingredients 30 Cubes of Chicken 3/4 C Olive Oil Thyme Parsley Rosemary 15 Cubes of Red Bell Peppers 15 Cubes of Onions Skewers Directions One hour before cooking kabobs, mix Olive Oil, Thyme, Parsley and Rosemary Chop Chicken into 30 2 inch cubes Marinate Chicken in the Olive Oil and Herb mixture for 1 hour Chop Bell Peppers and Onions into 15 2 inch squares Alternate Chicken, Red Pepper and Onion on the skewer Put skewers on the grill Cook to desired...

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Mini Conecuh Corndogs

Posted on Sep 14, 2013 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Mini Conecuh Corndogs

Ingredients Canola Oil (for frying) 1/4 C Cornstarch 1 Package of Original Conecuh Sausage 1 1/2 C Self Rising Cornmeal 1/2 C All Purpose Flour 2 T Sugar 1 1/4 C Buttermilk 6 in. Bamboo Sticks Directions: Cut Conecuh Sausage into 20 2 inch pieces. Heat oil in a large pot to 365 degrees or use a Fry Daddy. In a mixing bowl, add Buttermilk and Sugar. Add Flour and Cornmeal. Stir until all ingredients are just mixed. Toss Sausages in Corn Starch. Shake off excess. Skewer the Sausage with the Bamboo and dip the Sausage into the batter. Carefully lower the skewered, battered Sausage into the hot oil. Cook for 3 minutes or until golden brown. Be careful not to over crowd the oil so the corndogs don’t stick...

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