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January, 2014 | Kathy G & Company

Posts made in January, 2014

Champagne, Sparkles and Chandeliers

Posted on Jan 27, 2014 in BLOG, Featured Weddings, WEDDINGS BLOG

Champagne, Sparkles and Chandeliers

As the clock stuck midnight, the Monheit & Maguire wedding celebration was just beginning! Pinetree Country Club was transformed into a magical ballroom full of glitz and glamour making a stunning first impression. The entire ceiling was swagged in white fabric, giving an upscale, intimate feel to the space. Half the room was filled with gorgeous dining tables. Over eight of these,  hung enormous crystal chandeliers with contemporary drum shades, the remaining tables making an equally impressive statement with 40” candelabras. Beneath the centerpiece on each table, a mirror stand was spilling over with white and blush flowers and candles of varied heights. Beautiful silver sequin mesh overlaid taupe metallic linen on the tables, paired with silver chivari chairs and cushions. A white carpet led the way through rows of silver chivari chairs with white cushions to the Chuppah where the vows were to take place. The Chuppah stood on a square white carpeted stage backed with silver drape and decorated with strings of white orchids and crystals. A large crystal chandelier hung down, looking over the bride and groom as they wed. After the ceremony, guests took part in cocktails and appetizers located in two side rooms. Appetizers were served both on a large “floating table” and passed . Guests could choose from an array of decadent items including Smoked Salmon in Edible Asian Spoons, Spring Rolls, Falafel and Meatballs – all in perfect proportions. A large crystal chandelier tiered over the elegant floating table. In the swanky bar area, matching chandeliers lit groupings of silver-draped cocktail tables, while silver spandex linens on highboys added a contemporary note. The bar was decorated with a delicate beaded curtain, and floor-to-ceiling drape around the perimeter was uplit in cobalt blue and magenta. As guests entered the dining room after cocktails and appetizers, they were blown away by the magnificent beauty! Awaiting each guest was a pre-set soup and salad combo that was anything but ordinary. Velvety Carrot Ginger Soup with Spiced Crème Fraiche was served in a martini glass, with an artistically arranged Heirloom Beet and Carrot Salad with a Beet Reduction, Carrot Coulis, and Local Mache Greens. For the entrée, we served Expresso Crusted Beef Tenderloin Medallions with Port Wine-Pomegranate Reduction Sauce & Almond Crusted Seabass with Mango Pico de Gallo over McEwen & Son’s Organic Blue Grit “Cake” and Heirloom Turnips, Sugar Snap Peas, and Edamame. Throughout dinner, the cake stood on an elevated stage adorned with six 17” crystal chandeliers wrapped in white ribbon, and hundreds of individual crystals and white orchids formed a frame. A huge, white dance floor stood beneath the cake stage. The band stage was backed with shining liquid metal fabric and was uplit in blue. The band  led the bride and groom, along with their family and friends, in dancing after dinner. As midnight drew close, wait staff brought out silver party hats, tiaras and champagne – but not in ordinary champagne flutes. Instead, the bubbly was served in miniature bottles with straws. The band started a digital countdown, concluding in explosive bursts from confetti wands! After midnight, the After-Party began! A selection of passed snacks were served to guests. Bacon, Egg and Cheese Sandwiches, Mini Grilled Cheese Sandwiches, and Lobster Rolls satisfied any remaining appetites and bridged the gap until breakfast. The party continued well into the evening until guests sent the happy couple off with a sparkling good-bye! What a way to start a new year and a new life together. Cheers to Ginny and Patrick! Thank you to all of the amazing vendors who helped make the Monheit / Maguire wedding celebration...

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Mushroom Polenta

Posted on Jan 22, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Mushroom Polenta

Ingredients: 4 c. Water 1 c. Heavy Cream 2 tbs. Butter 3/4 c. Grated parmesan 1 c. Polenta 1 c. Sliced Shitake Mushrooms 1 c. Sliced Oyster Mushrooms 1 c. Sliced Criminis Mushrooms 1 c. Sliced Portobello Mushrooms 1 tsp. Garlic, chopped fine 1 tbsp. Shallots, chopped fine 3 tbsp. Marsala Wine 2 tbsp. Olive Oil 2 tbsp. Fresh Herbs (Parsley, Rosemary, Thyme) Directions: In a heavy bottom saucepan, combine Water, Heavy Cream, and Butter.  Bring to a boil. Reduce heat to simmer and whisk in Polenta.  Stir constantly until mixture thickens (about 10 minutes). Add Parmesan and season with Salt and Pepper to taste. On low heat, heat Olive Oil in sauté pan and add Garlic and Shallots.  Stir occasionally so Garlic won’t burn.  Cook until Shallots are translucent and add Butter. Once Butter is melted, combine all Mushrooms in pan and cook until tender, about 5-7 minutes. Add fresh Herbs and Marsala.  Simmer for 2 minutes and season with Salt and fresh Pepper. To serve, top the Polenta with the Mushroom mixture and a sprinkle of Parmesan. We serve ours in a Cosmo glass for a fun, modern look!...

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Lobster Mac N’ Cheese

Posted on Jan 22, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Lobster Mac N’ Cheese

Ingredients:  1 lb. Ridged Elbow Macaroni 1 qt. Milk ¼ lb. Butter ½ c. Flour 2 ½ c. Grated Parmesan 2 c. Sharp White Cheddar 1 lb. Lobster Meat, cooked Salt Pepper 1 Tbs. Lobster Base (optional) Ingredients for Bread Crumbs: 2 c. Panko ½ c. Grated Parmesan ¼ c. Melted Butter Directions: Preheat oven to 350 degrees. Grease a 9×13 casserole dish. Cook Pasta according to directions on the package. Drain well. Heat Milk in a saucepan. Heat Butter until melted and add Flour. Whisk for 2 minutes and slowly add to Milk, stirring constantly until smooth. Add Parmesan and Cheddar to sauce. Stir until smooth. Add Salt and Pepper to taste. Add cooked Lobster Meat and combine with Pasta. Pour into a 9×13 casserole dish. Combine Bread Crumbs, Parmesan and Butter. Sprinkle over Macaroni evenly. Bake at 350 degrees for 25-30 minutes or until golden...

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Southern-Style Chicken & Waffles

Posted on Jan 16, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, JUST FOR FUNBLOG, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Southern-Style Chicken & Waffles

Ingredients: Raw, Boneless, Skinless Chicken Breasts Egg Wash: Eggs & Buttermilk Seasoned Flour: Flour, Salt, Pepper, Paprika Oil Waffles (Frozen or Homemade) Waffle Toppings Chicken Directions: Fill your Fry Daddy or deep fryer up with Oil and heat it. Cut your Chicken Breast into Strips. Sprinkle Flour over each Chicken Strip. In a shallow pan, stir together Buttermilk and Eggs to create an Egg Wash. In a separate pan or bowl, mix Flour, Salt, Pepper and Paprika to create a Seasoned Flour mixture. Dredge each piece of Chicken in the Egg Wash. Completely cover the wet Chicken with the Seasoned Flour. Carefully drop your Chicken into your hot Oil filled Fry Daddy or deep fryer. Waffles: Buy them frozen or use your favorite recipe or quick mix to make them in a waffle maker! **You can even fill your waffles with fresh Fruit, Cinnamon, Chopped Nuts or Chocolate Chips. Making it a Masterpiece: After topping your Waffles with your Fried Chicken, it’s time to make this dish into a delicious masterpiece. Some of our favorite Chicken & Waffle toppings include: Raspberry Syrup, Honey Butter, Maple Syrup, Cinnamon Butter, Fresh Berries, Whipped Cream and Warm Nutella. Other topping ideas include Peach Chutney, Peanut Butter, Blackberry Jam, Chocolate Chips, Raspberry Sour Cream, Caramel Sauce and Orange Marmalade…the possibilities are...

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Classic New Orleans Bread Pudding

Posted on Jan 2, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Classic New Orleans Bread Pudding

Ingredients: 6 Oz. Baguettes 6 Oz. Croissants 1 C. Sugar 6 Eggs 1 Qt. Heavy Cream 1 Tbs. Vanilla Extract 1/2 Tsp. Cinnamon Raisins Chocolate Chips Directions: **The night before: Cut Baguettes and Croissants into cubes and place them at the bottom of your 9X13 Pyrex baking dish. Your dish should be 3/4 full with bread. Heat Sugar and Heavy Cream in a pot on the stove until Sugar dissolves. Take the pot off of the heat and stir in the Cinnamon and Vanilla Extract. In a medium bowl, whisk the Eggs together. Temper the Eggs into the Hot Cream mixture. Pour the combined mixture over the cubed bread and toss with Raisins and Chocolate Chips. Cover and refrigerate overnight. Day of: Preheat your oven to 325 degrees. Wrap the dish in parchment paper and foil. Place the dish in a water bath and bake for 1 hour or until set. Uncover and bake for 15 more minutes to brown the...

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