Let me start by saying that I am the mother of four which, in and of itself, is a ball of crazy.  I rarely watch television so when I get the chance I tend to be, um, mesmerized.  And I have taken the phrase multi-tasking to a whole new level.  Some people knit; I multi-task.  Some people help the poor, read to the blind, craft stuff.  Unless I can do all three of those things at the exact same time, I'm not interested (especially the crafting part), but I digress.

Back to the multi-tasking.  Recently I found myself watching a cooking show on television while on the phone with a friend while scheduling a meeting via my iPhone and trying to corral the aforementioned children.  The host of the show - I won't say who - was pounding out chicken to create beautiful, delicious, simple sandwiches.  Her words, not mine.  And since you asked, it was Sandra Lee.  I think she might craft stuff too.  Anyway, I mentioned this recipe to the friend on the phone - I won't say who - okay, it was Katie Vail.  And that, folks, is how I ended up with the Monday Morning Massacre.

Katie, sweet girl from the south who has the most gracious manner but also knows how to shoot a gun which is a winning combo in my book, told me that in her world - aka South Carolina - one simply placed random meat and poultry in a zip-top bag and ran over it to achieve desired flat-ness.  Yes, ran over it.  Like with the family 4-door Ford.

Say no more!  Dinner was practically done!  My sister, visiting from yet another southern state, was on board.  I would be the driver; she would be the traffic controller.  So on a snowy spring morning in Denver, still in our pajamas and with a gaggle of children occupied by a puzzle, we took our gorgeous chicken, safely tucked in a plastic bag, wrapped it in that morning's Wall Street Journal, and headed for the driveway.  What happened next was, well, disturbing.  Rebecca placed the packet o' chicken under my left tire; of my Chevy, my Chevy Suburban.  After the universal hand signal for "go" she covered her face, shut her eyes and - I am assuming here as Tom Petty was singing about American Girls on the car radio - screamed.

The chicken didn't exactly "flatten".  Instead it - oh what's the word here? - EXPLODED.  Half of it burst from the bag as if trying to escape and the other half shredded into many, many, many (raw) pieces.  Some pieces ended up in the grooves of the tire, though most smeared nicely into the crevices of the driveway.  It was a bad scene.  It was also a good night to order a pizza.

I am a sucker for ideas that really are too good to be true.  Is it because of sources like Pinterest, the magic of television, and the quest to save time that I have tried (and failed) at newspaper nail polish, cookie cups, decoupage, and Five-Minute Lo Mein?  It could be. But the lesson for today is this: think before you flatten.  If an idea seems bad (cutting your own hair while drinking wine is a good example, not that I would know), then it probably is.  But one of these days, an idea is going to stick like poultry to a tire.  I am not chicken!  I am still game!  The driveway?  Just gamey...

Cheers,

Stephanie Blackford
Communications & Community Outreach Director, Epicurean Culinary Group
sblackford@epicureanCG.com

Check us out on Pinterest for better ways to pound a chicken...

I like ham as much as the next girl.  In fact, my great-great-grandparents launched Babor's Celebrated Sausage in St. Louis, MO in 1880 and the business was a mainstay for exactly one hundred delicious years.  I have to say, the Babors had the marketing thing DOWN - beautiful foods in the cases, beautiful people behind the counters.  It's not rocket science, you know?  So it is with a heavy heart that I recommend a meatless Easter Brunch.  I know, I know - but my beloved grandfather, the delectable and divine Norm Babor, would understand.  I was his favorite.  I was.  He told me.  Pinky swear.

So, this year, breaking tradition, I am recommending another family recipe.  Larry DiPasquale's daughter, Christina, learned how to make Sicilian Doughnuts on a trip to Italy and wow are we happy she was a good student.  We suggest a fresh fruit salad, mimosas, and Christina's Sicilian Doughnuts for your Easter brunch.  Oh - and lots and lots of coffee - secretly digging for jelly beans after the kids go to bed takes a lot out of you.  Or so I've heard.

Christina's Sicilian Doughnuts

Ingredients:
- 6 eggs
- 1/2 cup sugar
- 1 1/2 lbs ricotta cheese
- 2 cups + 2 tbsp flour
- 4 tsp baking powder
- 1 tsp vanilla
- 1 qt corn oil (for frying)
- 1 cup sugar
- 1 tbsp cinnamon

Directions:
- Beat eggs in a mixer with sugar until they turn pale yellow
- Add ricotta, followed by the flour, baking soda, and vanilla.  Incorporate well
- Heat 2-3 inches of oil in a heavy pan
- Bring oil to 375 degrees
- Fill a teaspoon with dough, hold spoon in one hand while gently sliding dough into the oil using another spoon (if the oil is hot enough, the doughnuts will cook and turn over without any help - if not, turn with a large spoon and brown on both sides)
- Continue adding dough as space allows and fry until golden brown
- Drain on paper towels, combine cinnamon and sugar, and sprinkle warm doughnuts with the mix

Serves 4-8

Cheers,

Stephanie Blackford
Communications & Community Outreach Director, Epicurean Culinary Group
sblackford@epicureanCG.com

As much as we love the winter wonderland that is Colorado, by March the novelty has worn off a bit.  Well, here comes the sun.  Literally.

The 'Brothers of the Sun' tour, featuring Kenny Chesney and Tim McGraw, promises to be just the ticket to celebrating summer.  The coolest boys in country are music to the ears - and easy on the eyes.  Chesney and McGraw will perform both together and separately in what promises to be the hottest show of the summer.  The tour hits Denver on July 21st at Sports Authority Field at Mile High with Kenny, Tim and some special guests.  Click below to for more details and to purchase tickets.

www.sportsauthorityfieldatmilehigh.com

Crooked Willow Farms
Larkspur, Colorado

Choosing this beautiful venue for your party will give you reason to celebrate even before your celebration, as there are so many exceptional options to host your event on property.  Located in the exclusive Plum Creek Valley, just 25 minutes south of Denver, Crooked Willow Farms provides one of the most diverse and unique venues in the region.  Ninety acres of land, offering multiple hand-crafted event spaces that are rich in history, amenities and breathtaking views.  At Crooked Willow Farms you will discover indoor and outdoor spaces built to accommodate weddings, dinners, fundraising galas, social celebrations and intimate ceremonies.

We recently sat down with Crooked Willow Farm's General Manager, Matt Davis, to find out a little bit more about the Colorado experience that is Crooked Willow Farms.

What would suprise someone who has never visited Crooked Willow Farms about the property?  "I find guests are often suprised by the size of the property because events hosted here can feel so intimate.  Though if given a moment to explore Crooked Willow Farms, a guest might find our biggest suprise of them all, and 850lb pig named Lola.  (And no, we do not keep her in Lola's Loft!)  She is a really sweet pig who just loves wedding season because it means she gets lots of extras at feeding time.  You may see her pouting this year though, as her nutritionist has put her on a greens only diet to keep her weight down.  We also have Stella, who is a little less celebrated as she is the bad pig always getting into everything, digging up flowers and generally causing trouble but still we love her all the same."

What's your favorite time of day on the property?  "Evenings at sunset are the most popular but the mornings are a hidden secret with the dew on the lawns and crisp Colorado air...it is really a slice of heaven!"

Is there a special area of the property you feel is underutilized and what have you dreamed could happen there?  "Yes, we feel that Sunday Brunch weddings are a missed opportunity!  People can really enjoy all that Crooked Willow Farms offers; the weather is almost guaranteed to be great on a Sunday morning in the summer.  In fact, Crooked Willow Farms will guarantee it won't rain during your ceremony or your venue rental is free!  (Applicable for new Sunday Brunch 2012 bookings - call the venue for more details).  Also, brunch menus can be so creative both in respect of menu and prices!  We have a park next to the pond with a fountain and sandstone tables that would be a great spot to host an event like this."

What's been Crooked Willow Farm's favorite event hosted by Epicurean Catering to date?  "Epicurean Catering has raised the bar on how to incorporate the venue, surroundings and 'Colorado' into the buffet, station displays and passed service.  We hosted a fall wedding celebration that I can say is my personal favorite event since the venue opened!  Such a fun-filled weekend!  The bride and groom's family camped on property.  Their guests fished in the ponds and caught rainbow trout which Epicurean Catering prepared masterfully during a celebratory Fish Fry on Sunday.  It was legendary!  Wow, I can still taste it!"

What is the greatest compliment Crooked Willow Farms can be paid?  "Referrals!  For a bride to say 'my dream was delivered'!"

For additional information, please contact Matt Davis at 303.951.8888 or email at info@crookedwillowfarms.com

"It's so easy to make an event look fabulous at Crooked Willow Farms because of the beautiful scenery and all of the details put into the event space itself.  They have a great team and we really enjoy our partnership with them."  Epicurean Catering Event Designer, Sara Johnson

Oh happy day - Peyton Manning has come to play!

As Sports Authority Field at Mile High's exclusive caterer, the mixologists at Epicurean pulled an all-nighter to create a cocktail celebrating Manning's signing with the Denver Broncos.  Someone had to do it.

And while we are known for our food, we are clearly fans of a good cocktail - though we've finally gotten smart and burned the incriminating photos.

So in honor of Manning wearing the orange jersey AND his roots as a good ol' southern boy born in New Orleans, we've created the You Da Man-ning Rumble Punch:

You Da Man-ning Rumble Punch
Ingredients:
   - 1 oz white rum
   - 1/2 oz Cointreau liqueur
   - 4 oz fresh squeezed blood orange juice
   - 1 oz pineapple juice

Directions:
   - Combine all ingredients with ice in a cocktail shaker
   - Shake well & strain into a cocktail glass
   - Raise said glass to Peyton Manning while saying (out loud, preferably) "You da MAN"
   - Drink it down.  Repeat.

Cheers,
Stephanie Blackford
Communications & Community Outreach Director
sblackford@epicureancg.com

"The Captain (Mary Beth) and staff were amazing!  I've always had a great experience working with Epicurean Catering at Sports Authority Field and last week's group were just as amazing as the staff in years past.  Makes my job so much easier.  And of course Meghan is amazing - her customer service and management of the event (before, during and after) only makes me look like a superstar!  Thank you!"

Kristin
Sherman & Howard Construction

Source: Download Calendar Here

 

Simple is the word of the year.  Goodbye fancy food, overdesigned plates and ridiculously priced wines.  Minimally processed foods, responsible farming and clean eating are the hottest things going since sliced-but-hopefully-whole-grain-bread.

 

Chipotle founder Steve Ells was recently named Food Innovator of the Year by WSJ Magazine – and for good reason.  His dedication to well-raised meat and local produce has taken what once was called a little burrito company and turned into a multi billion-dollar (yes, billion)chain.  “Here’s the basic difference between Chipotle and other fast-food restaurants,” says Ells. “When our employees walk in in the morning, they see food. They have to cook.”

 

Ells’ concept is refreshingly simple and actually attainable for even the most novice of chefs.  That means us – the sorry souls who are standing in front of the kitchen fridge at 6:28 on a Tuesday thinking Oh My God What is for DINNER??? This year, vow to simplify your life…and start with your menus.  Forget fancy and embrace real food. Food that’s in season. When we, your beloved caterer (you know its true), tell you that the cobbler should be made with peaches instead of blackberries, we are telling the truth. I swear.  We are protecting your budget and your taste buds and we simply want to give you the very best. For real.

 

Epicurean’s Larry DiPasquale has been living this concept for years – but I will paraphrase because that’s – you know – simpler.  Surround yourself with the best: the freshest ingredients, the ideal location, and the most endearing and important friends you’ve got because fancy is sooooo last year.

 

- Ciao

Stephanie Blackford
Marketing Director, Epicurean Culinary Group
sblackford@epicureanCG.com

Ready to finish up that holiday shopping with a click of a button? The ‘Brothers of the Sun’ tickets go on sale Saturday, December 10 at 10:00am.  Kenny Chesney and Tim McGraw, the coolest boys in country music, will perform both together and separately in what promises to be the hottest show of the summer at Sports Authority Field on July 29^th with special guests.  Now that’s the gift that keeps on giving. Click below for additional information but hurry – tickets are expected to sell out and even Santa can’t help you then.

 

Click Here for Tickets

Oh the weather outside is frightful

But the offers are so delightful

Get your guests out of the snow

And look at the exclusive offers below!

 

Epicurean Catering has an inside track to Santa and his elves. Still looking for a space for your holiday party? Or thinking of a celebration in January? Just want to get out of the cold for some holiday cheer? Palazzo Verdi, Infinity Park, Mile High Station and several other partners are in the giving spirit – click on the link for some very merry offers.

 

http://www.epicureancatering.com/offers.php

Palazzo Verdi

Mile High Station

I found my cell phone swimming in a cup of water. I think it was suicide. After my initial, um, "surprise" is probably the nicest word I can use here; my heart sank just like my handy-dandy-not-fancy-but-functional phone because I knew I was going to spend the next three hours and the next three hundred dollars dealing with one of my least favorite things: technology.

 

Enter Alyn. Just so you know his real name is Alan but he swapped out one letter for another because he likes to be “different”. How’s that for creative? When I showed him my waterlogged phone, he smirked. When I told him I didn’t want anything over the top, he rolled his eyes. When he asked and I answered that yes, in fact, my title is Marketing Director, he finally laughed out loud. I believe his exact words were “You can’t, like, be a Marketing Director and, like, not have an iPhone.”

 

I know, I know – my dirty little secret is that I don’t love all parts of technology. That’s why I have my trusty sidekick Tara who does, in fact, get excited about apps, tweets, blogs and those weird scanner codes. I am one side of the marketing brain and she is the other. I like my side better.

 

But now after those aforementioned three hours and three hundred dollars, I am the proud owner of an iPhone. It will be a great tool for me and my role at Epicurean – managing on-site blogging, posting shots of our gorgeous food and telling the staff our happy hour locations, so I am on board - sort of. I will say that seeing all those 20-somethings behind the counter bent over a phone made me a touch sad. They kept telling me how much fun the phone was and how I was going to love it. Hmmm. I can't help but wonder if these fresh faced people had ever actually asked – verbally I mean – someone out on a date? Or sat in a restaurant alone for five or ten minutes without the crutch of a phone to keep them company? Or if they know what it feels like to sit up straight and look ahead instead of down at their laps?

 

Technology is a tool, not friend or – in my case – foe. It can’t replace human contact and it shouldn’t replace human contact. Sometimes you still have to have a conversation, open your eyes to the world around you and stand up to get a better view. As we near the holiday season, remember that interacting with friends, family and clients doesn’t mean sitting in the same room watching YouTube. Technology is meant to make our lives easier, not emptier. Do you agree? Email me. Or text me. Or facebook us. Or tweet. Or talk amongst yourselves. We’d love to hear your thoughts on technology and how it helps or hinders you and your business and personal relationships. Until then, happy swimming.

 

- Ciao

Stephanie Blackford
Marketing Director, Epicurean Culinary Group
sblackford@epicureanCG.com