New book Food, Fun & Fabulous presents entertaining tips, award-winning recipes, and party planning inspiration from professional caterer Kathy G. Mezrano
“Kathy G. Mezrano incorporates her cosmopolitan style of entertaining and cooking into this beautiful new cookbook where she shares her flavorful, bright and delicious recipes that have made her the most outstanding caterer in Alabama.” —Frank Stitt
Birmingham—Being a gracious host or hostess is a Southern pastime, a cherished tradition of the most connected cultures around the globe. For those looking to dazzle friends and family with tasty kitchen-tested, taste-tested and party-tested recipes in a beautifully designed setting and entertain like a pro, Food, Fun & Fabulous: Southern Caterer Shares Recipes and Entertaining Tips (Inspired Intermedia, December 2015) is an exquisite 168-page hardcover book from Kathy G. Mezrano, owner of the acclaimed caterer Kathy G. & Company.
With Lebanese heritage and Southern roots, Kathy G. knows good food, she excels at beautiful presentations, she’s the ultimate hostess, and—best of all—she loves sharing her passions with others. Kathy G. shares her perspective on hosting exquisite events: “When I’m entertaining, I see the whole vision. It’s not just about the food, the flowers, music, or décor—it’s about the complete experience.” True to Kathy G.’s vision for excellence, Food, Fun & Fabulous reaches beyond the confines of a traditional cookbook or a party planning book, offering a wealth of ideas and inspiration. Through 12 beautifully illustrated chapters, Kathy G. shares more than 150 recipes along with staging tips for every season, occasion, and type of cuisine.
Within the book, readers will learn how to transport guests to Greece without leaving home, throw a tailgate party that fans will never forget, create the ultimate tablescape, and more. Recipes range from fast and simple treats to have on hand in case someone drops by to elaborate appetizers, entrées, sides, drinks, and desserts that make a statement on formal occasions.
Of interest to culinary enthusiasts, those who love to host parties, and anyone looking for inspiration, Food, Fun & Fabulous is the ultimate guide to entertaining. The book is available for retail purchase and wholesale pre-order through Kathy G. & Company.
The big trend for 2015 are bride and groom’s making their wedding their own special unique day that reflects their individuality and personality. The best way to achieve this goal is through the details. The use of small details to convey how the bride and groom met all the way to the brides favorite grandmother’s recipe. These unique details are now more than ever being integrated into the bride and groom’s receptions to create a personal touch. See some of the detail work Kathy G. & Company has achieved over the years for our clients. Kathy G. & Company plans every moment of your wedding down to each and every last detail is executed flawlessly!
Pantone’s 2015 color of the year is Marsala! This beautiful color is much like the wine from which it gets it’s name. The taste embodies richness and satisfaction. The color is sophisticated yet earthy which makes it equally appealing to men and woman. Marsala is flattering against many skin tones and we are sure to see it hit the wedding runway for bridesmaid dresses, flowers, accent details, and in rich wines and foods. A matte Marsala evokes the more organic nature of the color, while a gloss Marsala conveys glamor and luxury. This versatile color is sure to be a huge trend in 2015.
12-BUTTERNUT SQUASH, ROASTED, SPLIT, SCOOPED/SEEDED
6-YELLOW ONION, THINLY SLICED
4-APPLES, PEELED, CORED, AND CHOPPED
1 ½ T-GROUND NUTMEG
1 T-GROUND ALLSPICE
½ T-BLACK PEPPER
2 Quarts-CHICKEN STOCK
1 to 2 C-BACON FAT
2 T-RED WINE VINEGAR
Garnish with either Croutons, Bacon Bits, or Sage
Pre-heat oven to 350 degrees F.
Roast Squash until Tender for about 45 mins.
In a Large Saucepan Saute Onions in Bacon Fat until Translucent.
Add Squash, Apples, Spices, & Chicken Stock, Cover and Simmer for 10-15 mins.
Add to Blender and Puree until it is a Smooth Consistency
Season with Salt, Pepper & Tabasco to taste, mix in the Red Wine Vinegar.
Garnish with either Croutons, Bacon Bits, or Sage. ENJOY!
LaShay & LaDarrius Tie the Knot!
August 9, 2014
The couple initially met at the young age of 15 and 16 at Miles College Upward Bound Program where they ironically were crowned Mr & Miss Upward Bound together! They were destined to be together and didn’t even know it yet.
A few years went by and fate finally reconnected them their Sophomore and Junior years of College . She was at Auburn University and he at University of North Alabama, but the couple didn’t let the distance come between them.
LaDarrius’ proposed in a very romantic and intimate setting at Georgetown Lake Park in Hoover, AL. He was about to go off to basic training for the Air Force and he simply told LaShay, “where ever life takes me I want you to go and always be with me and you would do me the honor of being his wife.”
Overwhelmed with joy and excitement LaShay started “crying like a baby”. They planned the wedding out to land on their 7th anniversary, with 7 meaning completion and perfection. The Couple couldn’t wait to finally stand before their family and friends to witness their renewed covenant before God.
*Venue: Birmingham Botanical Gardens-http://www.bbgardens.org/index2.php
*Florals: CeCe Designs- http://www.cecedesignsllc.com/
*Wedding Planner: Courtney, Invision Events- http://www.invevents.com/
*Cakes: Jan O’Donnell- https://www.facebook.com/WeddingCakesByJan?fref=ts
*Photography: Robert Norris – robertnorrisphoto.com
Videography: Main Street Productions- http://www.mainstreetav.com/
Mix & Mingle with a Holiday Jingle this Season with our fabulous new menu options!!
Emily & Trevor had a beautiful reception at the Garden’s Cafe catered by Kathy G. & Company.
The menu included Roast Beef on Homemade Rolls with Horseradish Sauce, Honey Ham on Petite White Cheddar Biscuits with Peach Chutney, Tomato and Fresh Mozzarella Lollipop on Wheatgrass, Fried Okra Dips, Hot Spinach and Gruyere Dip, Fresh Fruit Display and wedding cake.
Kathy G. & Company is the perfect choice to cater your next sports tailgate or party!
Our tailgate catering menu is designed to make your next tailgate easy and affordable! We can handle everything from the set-up to clean-up, or the items can be picked up/delivered. Contact us today for pricing!
**Minimum of 25 guests for Full-Service Events
**Delivery Charges Apply, Pick Up’s from: 11 West Park Circle, Birmingham, AL 35211
**Client will need to make arrangements to keep warm items warm during event
Check out our fabulous options below!
- Shredded BBQ Pork Sliders on Pretzel Rolls with Sliced Pickle
- Crabcake with Southern Slaw & Remoulade on Sesame Bun
- Hamburger Slider with Cheddar, Dijon, & Pickle
- BBQ Rubbed Grilled Pork Loin on Sage Corn Muffins with Green Onion Mayo
- Roast Beef on Homemade Rolls with Horseradish Crème
- Honey Ham on White Cheddar Biscuits with Peach Chutney
- Mini Muffalleta Sandwiches
FAN FRENZY DIPS
- Hot Spinach Dip with Tortilla Chips (warm)
- Homemade Parmesan Chips with French Onion Dip
- Sweet Potato Chips with Blue Cheese Dip
- Hummus Dip Trio: Red Pepper, Traditional, & Black Bean served with Toasted Pita Chips
GAME TIME FAVORITES
- Mini Alabama Conecuh Sausage “Pigs in a Blanket” (warm)
- Turkey Pitas with Raspberry Honey Mayo
- Chicken Kabobs Skewers with Red Bell Peppers & Purple Onions with Taziki Sauce
- Pecan Crusted Chicken Tenders with Honey Mustard Dipping Sauce (warm)
- Shrimp OR Crab Cakes with Remoulade
- Spicy Boiled Shrimp with Cocktail Sauce
- Stuffed Potato Skins
- Mini Lamb Meatballs with Taziki Sauce
- Cheese Tray with Assorted Crackers
- Raw Veggies with Assorted Dips
- Cake Pops, Cookies and/or Brownies
- CHAMPIONSHIP CHILI
- Traditional Southwestern Chili
- White Bean & Chicken Chili
- Hearty Black Bean Vegetarian Chili
YIELD = 1 log 12 slices
- Sugar 1 cp.
- Flour ¾ cp.
- Baking powder 1 tsp.
- Cinnamon 1 tsp.
- Ginger ½ tsp.
- Cloves ¼ tsp.
- Salt pinch
- Eggs 3
- Can pumpkin 2/3 cp.
- Preheat oven to 350 degrees. Line pan with parchment and spray.
- Mix first 7 ingredients in bowl. Mix eggs with pumpkin and add to dry.
- Pour in prepare pan spread evenly and bake till tooth pick comes out clean about 15 mins.
- Lay kitchen towel down sprinkle powder sugar over towel.
- While cake is still hot roll up in the towel and allow to cool.
- Once cool fill with icing and cover with icing.
- 8 oz. Cream cheese
- 1 cp. powder sugar
- 2 Tbls. Butter soften
- 1 tsp. Vanilla
- ½ finely chopped walnuts