Autumn means crock pots and soup. As a child fall was all about soup from fresh vegetable soup to French onion for Thanksgiving.
Autumn Soups
The first soup of the season was vegetable the last of the fresh garden vegetables. The root vegetables used were just a few from the garden. Many ended in a canner or the root cellar for the dark cold winter. The very last of the fresh greens, green beans, and corn were a great addition.
The soup season all of autumn went from the vegetable soup to chilli for Halloween night served with fried scones and honey butter. The autumn soup season would end with the deep rich French onion soup made from onion jam. Therefore the first of autumn was the last of fresh vegetables but ended with riches of the year’s harvest.
In a large warm sauté pan place your olive oil, add 1/2 seasonings toast slightly. Add onion, potatoes, carrots (heavier veggies) sauté for 3-4 minutes. Then add peas, corn, and spinach. Sauté fro 4-5 minutes. Add the garlic sauté 2-3 minutes.
In a Crock Pot set on low if cooking overnight or high if soup is for dinner (cook 4 hours) add the remaining seasoning, bay leaves, bouillon, sauté vegetables, and 4 cups of water. Taste and adjust seasoning as needed.
In a saucepan add 1 tsp. bouillon, salt, pepper, and 1 1/2 cup water, and barley. Bring to boil once boiling turn to low. Cook for 20 min. Then add to the soup.
Serve with your favorite sourdough bread or crackers.
Please note you can add any vegetables your family enjoys i.e. celery, green pepper, spinach, mushrooms or even a hot pepper for some heat. You can use the leftovers from the roasted Costco chicken or fresh sausage in place of the beans.
What is your favorite autumn soup? Post your answer on social media using #4ChionFoodie
Party At Home this is the year to enjoy a big at home party with family and friends, while watching the 73rd Emmys®. Present an evening of elegance and entertainment with these party ideas and recipes.
Ben Whinshaw Governor’s Ball
Party at Home ~ Décor & Viewing Fun
Beautiful elegant floral arrangements with crystals in the center of each flower goes with this year’s glitz and glamour logo. You can contact your local florist for the best arrangements or shop the local Costco for exceptional variety of flowers. Place large pillows around the room on the floor for comfortable floor sitting during the show.
Include gold decorative items with an interesting shape or texture that will harmonize with the key art. Your party at home can include gold or shimmery fabrics from your local fabric store can create beautiful table covers, drapes around your flat screen, runners and napkins that add a pop of Emmy® gold. Sprinkle the tables with Swarovski crystals or rhinestones found at your local craft store.
Create a fancy selfie area for your party at home in the corner of the room with draping. You can print an enlarged copy of this year’s artwork or award themed selfie items. Don’t forget to #Emmys in your Instagram posts.
Party at Home ~ Viewing Fun
Print up a nomination card and have your guests fill out their predictions prior to the show starting. You can have prizes for the most correct answers overall and in drama and comedy.
You can divide guests into groups to play play a trivia game (printable trivia fact sheet) to play during commercials. The winning team earns a prize.
Prize ideas:
T-shirts, mugs or merchandise from a favorite TV Show
Go to your local party store for great themed award show items
A cocktail recipe book and a beautiful cocktail shaker
A special bottle of Sterling wine, Ferrari Trento Sparkling wine, or Ketel One Vodka.
A pair of wine or champagne glasses for toasting all the winners
Find the most elegant gifts at your local dollar store
Party at Home ~ Recipes
This is the time to enjoy fun new elegant or simple menu. Please find simple and elegant menu planning from cocktails to main course to yummy dessert below:
Grilled New School Quality American on Sourdough Bread with Tomato, Balsamic Onion Jam, and bacon
by Chef Eric Greenspan Yields: 4 sandwiches Ingredients For the sandwiches:
8 slices sourdough,
1 lb. New School Quality American, sliced in 1oz slices (substitute other American Cheese where unavailable)
1-2 tomatoes, sliced into 8 slices
8 slices good bacon, crisped
¼ lb. butter, unsalted and softened For the jam:
1 oz. vegetable oil
2 red onions, thinly sliced
½ cup balsamic vinegar
1 tablespoon sugar
Salt to taste Directions To make the jam: In a large sauce pot, heat the oil and sweat the onions. Add the sugar and vinegar and bring to a simmer. Cook slowly until vinegar completely reduced, approx. 45 minutes to an hour. Add salt to taste. To build the sandwiches: On each slice of 4 pieces of bread, spread ½ tablespoon of onion jam. Add 4 slices to New School Quality American cheese, top with two slices of bacon and two tomato slices. Top with additional slice of bread. Spread butter end to end on each side of the sandwich. Griddle on a 375 degree griddle until crispy and golden brown on each side and the cheese is melted. Cut in half and serve.
Candy-Popping Milk Chocolate Peanut Butter Pops
by Chef Sherry Yard Yield: 24 pops
Ingredients
8 oz. Valrhona Jivara Milk Chocolate (or your favorite)
½ cup Peanut Butter, creamy
1 cup Puff Rice Cereal
4 packets Pop Rocks (or more as desired) Directions
Melt the chocolate in a microwave bowl to 90 degrees F.
With a rubber spatula or spoon, fold in the peanut butter, rice cereal and pop rocks.
Place 1 Tablespoon of base 1 inch apart onto sheet tray lined with wax parchment paper.
Press flat and inset lollipop stick
Top stick with 1 Tablespoon additional spoonful to secure stick.
Once tray filled refrigerate for 30 min – 1 hour, set. Note: Keeps 1 week in refrigerator
Seven Minute Martini Classic
Seven Minute Martini Classic Size
INGREDIENTS 6 OZ Ketel One Vodka 3 OZ Bianco Vermouth 4 OZ Water 5 Dashes orange bitters
STEP #1 Combine Ketel One Family made Vodka, Bianco Vermouth, water, and orange bitters in a bottle or large mason jar. Chill until ready to serve.
STEP #2 Use a vegetable peeler to cut a long, wide piece of grapefruit peel.
STEP #3 Curl and place into french press (or other infusing vessel) with dried mint, 1/2 slice peach and hibiscus tea.
STEP #4 Pour over pre-chilled cocktail into french press for serving.
TO SERVE Pour small portions of the infused drink into martini or coupe glasses every 90 seconds. Watch the flavor and presentation transform over the course of seven minute. Each infusion serves 3 cocktails. For a fresh twist try using a mint bouquet instead of dried mint. Makes 6 cocktails.
Cafe Oranje (A cocktail enjoyed at Sheraton Grand at Wild Horse Pass this is not their recipe)
1.25 oz. Ketel One® Vodka Oranje
1 oz. espresso coffee cold brew
.5 oz. simple syrup
.25 oz. Kahula
Combine all ingredients in a mixing glass. Shake with ice and fine strain into a chilled coupe glass over ice. Garnish with with 1/8 orange slice.
Sheraton Grand at Wild Horse Pass
Emmys® 2021 Cafe Oranje Cocktail
Here are previous taste sensations from Patina and Chef Joachim Splichal that you can make at home. Note that you can half the quantities depending on the size of your gathering and desire for leftovers:
NICK + STEFS PRIME BEEF TENDERLOIN: (Serves 12)
1 5 lbs. prime beef tenderloin 2 oz. unsalted butter 6 each thyme sprigs 4 each garlic cloves Kosher salt & ground black pepper
Method: Preheat oven to 400°F. Season beef tenderloin with salt and pepper on all sides. Over medium-high heat in a cast-iron pan, sear beef tenderloin until golden and caramelized on all sides. Add butter, thyme and crushed garlic to the pan and baste the beef with the frothy melted butter. Once basted, place in the oven and cook until medium rare, approximately 15 minutes. The internal temperature should be roughly 125° if using a meat thermometer. Remove from the oven and allow beef to rest for at least 10 minutes before cutting and serving.
Party At Home Dinner Emmys
WHITE CHEDDAR POTATO GRATIN:
4 lbs. Russet potato, peeled and finely sliced 6 each shallot, finely sliced 6 each garlic cloves, chopped 2 cups whole milk 4 cups heavy cream 2 tablespoon kosher salt 2 tablespoon thyme leaves, chopped 6 oz. White cheddar, grated 4 oz. Parmesan cheese, grated
Method: Preheat oven to 350°F. In a heavy bottomed pot, sweat garlic and shallots until soft and fragrant. Add cream, milk, salt, and thyme leaves and reduce by half. While the milk and cream mixture is reducing, peel and slice the potatoes as thinly as possible and cover in cold water to prevent browning. Prepare a 8×10 inch heavy bottomed casserole dish with cooking spray or butter. Arrange one layer of the sliced potatoes into the bottom of the casserole dish. Carefully cover the potatoes with the reduced cream. Sprinkle with the white cheddar and parmesan. Place a second layer of potatoes and again cover with cream mixture and grated cheeses. Continue this process until the casserole dish is completely full. Add one final layer or the grated cheeses and cover the casserole dish with aluminum foil. Bake the gratin for 1 hour at 350°F, remove foil and bake for an additional 20 minutes to brown the top of the gratin. Remove from the oven and allow to cool for 15 minutes before serving.
FILIPINO BBQ CHICKEN SKEWERS (Makes 12 Skewers)
1/2 cup soy sauce 1/2 cup banana ketchup 1/4 cup lemon juice 1/2 cup brown sugar 1 teaspoon finely minced garlic 1 teaspoon finely minced ginger 1/2 teaspoon sesame oil 1 teaspoon kosher salt 1 teaspoon ground black pepper 4 lbs. organic chicken thigh meat, cut into small cubes 12 bamboo skewers – pre-soaked in water for 30 minutes 1/2 cup finely sliced scallions Banana ketchup for dipping (recipe and instructions below)
Method: Combine first 9 ingredients to make a marinade. Marinade the chicken for at least 4 hours, preferably overnight. Thread chicken onto skewers and brush with oil. Cook over a grill, turning as needed and brushing with reserved marinade, until charred and cooked through, about 10 minutes. Transfer to serving platter and garnish with sliced scallions and additional banana ketchup sauce alongside.
Banana Ketchup (yummy)
2 tablespoons vegetable oil 1/2 cup chopped Vidalia onions 2 teaspoon finely minced garlic 1 jalapeño seeded and minced 2 teaspoon finely grated ginger 1/2 teaspoon ground turmeric 1/4 teaspoon ground allspice 2 cups mashed ripe bananas 1/2 cup white wine vinegar 2 tablespoon honey 1 tablespoon tomato paste 2 tablespoon soy sauce 1/4 cup brown sugar
Method: Cook onions in vegetable oil over medium heat until soft, about 7 minutes. Add the garlic, jalapeño, ginger, turmeric and allspice, and cook about 1 minute. Add the tomato paste, bananas, vinegar, honey, soy sauce and brown sugar. Continue cooking an additional 15 minutes, stirring often. Let cool and refrigerate.
GREEN GODDESS CHOP SALAD (Serves 8)
1 cup baby zucchini, blanched 1 cup asparagus tips, blanched 1/2 cup English peas, blanched 1/2 cup edamame, blanched 1/2 cup green romanesco florets, blanched 1/2 cup shishito peppers, lightly grilled 8 each broccolini, blanched 2 heads baby artisan lettuce, leaves picked washed 1/2 cup Green Goddess dressing
Method: Prepare the vegetables as stated and cut all into bite-size pieces. Wash and dry the lettuce leaves and cut into a bowl. Combine with cut vegetables and drizzle with the green goddess dressing. Carefully toss and serve. Garnish with fresh tarragon leaves and fennel frond.
Green Goddess Dressing
2 cups watercress, picked leaves, washed 1/2 cup basil leaves 2 tablespoon chives, chopped 2 tablespoon tarragon leaves 1 lemon — zest and juice 1/2 cup mayonnaise 2 tablespoons crème fraiche 1 each anchovy 1/2 tablespoon Dijon mustard 2 each garlic cloves
Method: In a blender mix lemon juice, mayonnaise, crème fraiche, anchovy, Dijon mustard, and garlic cloves. Puree until smooth adding a small amount of water if the mixture becomes too thick. Add the fresh herbs and lemon zest to the blender cup and carefully pulse to combine and fully mix the herbs and the pureed base. “EMMY®” MACARONI AND CHEESE (Serves 5)
1 lb. box Dececco Ziti Cut No. 118 Pasta 2 quarts half and half 3 whole shallots, peeled and sliced 10 cloves of garlic, sliced 2 branches fresh thyme 1 bayleaf Ground or fresh grated nutmeg Kosher salt Freshly ground white pepper cup unsalted butter 3/4 cup sifted flour 15 slices Vermont white cheddar, sliced very thin
Method: Cook box of pasta in 2 quarts of boiling half and half, that has sliced shallots, sliced raw garlic, thyme, bayleaf, salt and pepper, and just a touch of nutmeg. Cook the pasta 1/2 of the way, then use a slotted spoon to lay out on a parchment lined tray in a single layer and chill. Make a sauce bechamel, by adding a blond roux to the poaching liquid, and simmer for 5 minutes only. (if it reduces too much, add a touch of cream or milk). Strain thru a sieve. Blond roux: Melt the butter in a saucepan without letting it brown. Add flour to butter and cook whisking, for 4 minutes. The color should be blond or very light gold. Use a basting brush to paint/glaze the macaroni with bechamel, and chill. Once cold, cut into 15 equal-sized circles or squares. Place one slice of cheese on each macaroni square/circle, and stack up 3 high, giving you 5 three-layer Macaronis. Cover with plastic in the refrigerator, so as not to absorb odors.When ready to serve, place in a pre-heated 350 degree oven until hot throughout.
DARK CHOCOLATE BROWNIES WITH BOURBON SAUCE
1 & 1/3 cups butter, softened 2 and 2/3 cups sugar 4 eggs 3 teaspoons vanilla extract 2 cups all-purpose flour 1 cup baking dark cocoa powder 1/2 teaspoon salt Confectioners’ sugar, optional
Baby Bourbon Caramel Sauce: 1 cup sugar (+ 1/4 cup water) 1/2 cup heavy cream 1 tablespoon Hudson Baby Bourbon pinch of sea salt
Method: For the brownie: In a large bowl, cream butter and sugar until light and fluffy; beat in eggs and vanilla. Sift together the flour, cocoa and salt; gradually add to the butter, sugar and egg mixture. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is dry and the center is set. Cool completely and cut into bars or squares. Dust with confectioners’ sugar if desired. Baby Bourbon caramel sauce: Simmer sugar and 1/4 cup water on medium heat, swirling in the pan – NOT stirring -for about 15 minutes, or until a deep amber color is reached. Watch closely as not to let it burn. Turn off burner, remove from heat and slowly add cream while stirring. Add a pinch of salt and bourbon and place back on still-warm burner for another minute while stirring. Transfer to a heat-safe dish or container and let cool in the refrigerator. Drizzle over a plate of cooled, dusted brownies, or pipe a design of whipped cream onto each brownie and then drizzle! Enjoy!
CHOCOLATE CROISSANT BREAD PUDDING (Serves 4)
1/2 cup milk 4 cups cream 1 cup egg yolks 1/4 cup sugar 1 lb. torn croissants (4 croissants 4 oz each) 1/4 cups dark chocolate chips Icing sugar, for dusting
Method: Preheat oven to 300°F. Place the milk, cream in a small saucepan over medium heat and cook, stirring, until just below the boil. Remove from the heat and set aside. Place the egg yolks and sugar in a large heatproof bowl and whisk to combine. Gradually whisk the warm milk mixture into the egg mixture to combine. Arrange the croissants in a 12 cm x 18 cm 1.5-litre-capacity baking dish, layer with chocolate chips. Pour over custard and cook for 25 minutes in a bain-marie or until golden and just set.
What will you be serving at your Emmys® party at home? Post your menu here #4ChionFoodie. The Emmys will be broadcast on Sunday, Sept. 19 (8:00-11:00 PM, live ET/5:00-8:00 PM, live PT) on the CBS Television Network.
Tour De Taco Tuesday Phoenix AZ is a great out of towners activity. You can take visitors on a site seeing tour of the city and enjoy some great local tacos. My nephew, Kaleb, came to visit from Illinois. We ventured out on Tuesday afternoon of eating and site seeing.
Tour Da Taco Tuesday
Tour Da Taco Tuesday City Tacos
City Tacos in North Phoenix is the first stop of the afternoon. It is funny as we each order a taco not 3 or 6 but 1. We are asked, “Are you sure?” We answer, “yes we are sure.” Kaleb order a carne asada with a white tortilla and ordered a shrimp taco corn tortilla. Kaleb ended up with a shrimp taco on white tortilla. He really enjoyed the taco even though it was a surprise. The adventure was picking out toppings from the salsa bar and watching them cook the tacos.
The tortillas are all homemade. The corn tortilla was so sweet and perfect. The addition of strong corn flavor difference from manufactured tortillas brings a real experience for taco Tuesday. City Tacos is, “fresh and authentic Mexican experience at our restaurant. We pride ourselves in making handmade corn and flour tortillas daily, in-house-made salsas, and only using CERTIFIED Angus Beef.” The attention to top ingredients makes this taco a real taco moment. They do delivery with Grub Hub, lobby is open, and takeout is an option.
City Tacos Shrimp
Tour De Taco Tuesday Scenic Drive
We took a side trip between North Phoenix and Scottsdale to enjoy the desert scenery and plants. Desert Foothills Scenic Drive, brings the best of natural plants and the dynamics of the Sonoran Desert. Watching the summer sky try to break open for much needed monsoon storms brings excitement and eeriness as the sun gets ready to set and the clouds appear to rise up from the ground.
Kaleb takes in the scenery and enjoys taking photos of the landscape around. We each gather a rock from area to add to our collection ( a tradition I have done since touring the US).
Desert Foothills Road
Tour De Tacos Maskadores Taco Shop
Next stop is a fun bright location call Maskadores Taco Shop in Scottsdale. This location was a lot of fun. You are greeted by a large well lit blue mask of the lucha libre, translated as free fight. The decor brings the maskadores front and center. It is a great location for street tacos.
The order here is a fish taco on corn with all the veggies (this does make it very spicy) and carne asada with corn tortillas. The treat here is the Mexican Coke. It is sweeter than regular Coke. Kaleb enjoyed every last drop.
The menu has authentic Mexican flavor from family recipes. Kaleb notes that the two different taco shops create a regional feel to the tacos. They are similar in set up but flavors vary from each taco shop. The lobby is opened, delivery with Uber Eats, and takeout.
MASKADORES TACO SHOP
Maskadores Taco Shop
Last Drop of Mexican Coke
Tour De Taco Tuesday El Taco Santo
El Taco Santo is in Chandler. The cashier was warm and welcoming. It was like walking into your family’s kitchen on a holiday. The restaurant’s tables has a lucha libre. The business started as a food truck and the loyalty of customers has lead to locations in Gilbert and Ahwatukee with the food truck. There are plans for more locations in the Phoneix area.
The Sonora Style tacos are created with fresh ingredients including tortillas and family recipes. Kaleb ventures for a quesadilla. This was enjoyable and over filled with meat. I enjoyed the veggie taco. This is a great treat at the end of the day. As we leave there is a most beautiful sunset on South Mountain. Kaleb takes out the camera for a photo of one beautiful summer sunset in Phoenix. You can eat in the lobby, takeout or delivery with Uber Eats.
El Taco Santo Ahwatukee
Tour De Taco Tuesday Los Taquitos
Los Taquitos is my favorite taco shop that I frequent, love the street tacos. They have a very festive decor with exception art.
Guy Fieri enjoyed the tacos here. He says, “they are some of the best I have ever had.” The family (5 sisters and a brother) have been creating these taco since 1981, while using their mother’s guidance and father’s memory.
Kaleb is at the end of eating today but the small pocket size taco is packed with flavor. I enjoyed my favorite there a grilled fish. Perfect end to the Tour De Taco Tuesday. There are four locations in the Phoenix area. There is even a happy hour each day. They serve great traditional breakfast all day. You can enjoy the lobby, takeout, or delivery with Uber Eats.
Los Taquitos comida mexicana
This was a great regional adventure of tacos in the Phoenix area. What is your favorite taco spot? Post your shops here.
Making cinnamon rolls Food Ellie is excited to create grammy’s cinnamon rolls. Ellie’s favorite treat from grammy is cinnamon rolls.
Ellie comes for a summer visit to celebrate the Juneteenth and swim for the weekend with grammy. She made her first pie crust for a sweet potato pie for the family Juneteenth dinner.
Measuring out the Flour
Loves Washing The Dishes
“always check for eggshells.”
Juneteenth Dinner
Ellie’s advice is to always check the bowl for eggshells and wash up the dishes when done. She was determined to do this herself. She measured each cup of flour to be one cup ( I usually use my senses to measure for bread). It was a wonderful day baking with her. Sharing the tradition I learned from my own grandmother.
Cinnamon Roll Tradition
My grandmothers on my mother’s side were known for their outstanding baking skills. They always used all-purpose flour, white sugar, and no eggs to make cinnamon rolls. Family recipes are fun to create.
I remember reading my great-great grandmother’s story gathering sego lilies and grinding them into flour to bake bread, cinnamon rolls, and creating pies. They did this after settling in Idaho from the Mid-West and food was scare. It is a make it work moment.
In a large bowl or Kitchen Aid, mixing bowl with the bread hook attachment. Add 2 cups of the flour and both yeast pkg. on top of the flour.
In a large pot on the stove on low add whole milk, butter, salt, and sugar heat warm to the touch.
Foodie Ellie Warming Milk
Pour the warm to touch mixture over the flour and yeast. Mix well on low if using Kitchen Aid. When mixed well add
2 eggs blending after adding each egg.
Slowly add the remaining flour (this will vary each time how much) 1 cup at a time. Mix well after each addition. Increase speed on the Kitchen Aid as needed. The dough should be firm and start to pull away from the sides of the bowl when enough flour is added. Knead by hand for 12-14 minutes (stretch and pull using palms of your hands). In the Kitchen Aid mix for two minutes on setting 8. This is equivalent to 12-14 minutes needing by hand.
Food Ellie Measuring out the Flour
Raising Cinnamon Rolls
Butter the sides of a large bowl. Place dough in a buttered bowl and cover with plastic wrap. My grandmothers used a clean dish towel. This does create a slight crust on the dough as it rises. Let dough rise until double size about 1 1/2 hours. Punch down, let rest 10 min.
Cinnamon Roll Dough
Punching Down Dough
Punching Down Dough
Next, roll the cinnamon roll dough into a circle, dust with flour if sticking, roll about 1/4″ thick. Brush the melted butter on the rolled out dough. Then sprinkle the cinnamon and then sugar till well covered. You are welcome to mix the butter, cinnamon, and sugar together then spread on the dough with a butter knife. Roll the dough each roll please pull towards you. Then cut in 2-inch rolls with a sharp knife (children can use a butter knife it will be a change the shape of the cinnamon roll some but good experience for them).
Rolling out Dough
Sprinkling Sugar on Dough
Rolling Out Cinnamon Rolls
Cinnamon Rolls
Finishing Cinnamon Rolls
Place cinnamon rolls in grease baking pan 9×13″. Let rise he cinnamon rolls rise until the are touching each other for about 20 minutes. Bake for 20-25 minutes at 350° f until golden brown. Mix up the icing using a hand mixer. Cool cinnamon rolls until warm to the touch. Frost the cinnamon rolls. This is great to make ahead for a family Sunday brunch or holiday breakfast. Store in an airtight container.
Me, Great Grandma Lucy, Grandma Ruth, and Mother Eileen 1970 something
Teaching family recipes are so important in keeping the traditions and flavors alive. Taking time to recreate and creating new alterations make a life long memory that can last for generations. We enjoyed homemade pizza with the extra dough.
Heading west on a great road trip with my father. This is a dream journey with my father. He took me all over the west on road trips each summer. We begin in Champaign Illinois heading west on Interstate 80.
Lagomarcino’s Soda Candy
Lagomarcino’s Chocolate Candy
Lagomarcino’s Soda Candy
Dennis Winger Lagomarcino’s Soda Candy
Molina Illinois
Lagomarino’s Soda and Candy Store The Best Chocolates and Ice Cream
The City of Moline sits on the banks of the Mississippi River. We stop at Lagomarino’s Soda and Candy Store. This candy shop opened in 1908 by Angelo Lagomarino, a Northern Italy immigrant. The store is the fourth generation. They have handcrafted chocolates with the finest ingredients. The store has an old-fashioned soda fountain. The soda menu includes the Green River (A Chicago drink named after the Chicago River that is dyed green for St. Patrick’s day).
Taking my father here was such a treat. He recalls the stories of going to the soda shop his uncle owned as a child. He talked about IronPort soda, a Utah tradition. It is a cross between root beer and Caribbean spices. He went for the hot fudge sundae (a surprise at the bottom was more fudge). I enjoyed a variety of hand-dipped chocolates during our road trip back west. This is a perfect place to stop and enjoy. They are the recipients of a James Beard Award.
Activities and Fun in Molina Illinois
This city is situated near the Iowa state border and sits on the mighty Mississippi River. This town is rich in history with being a part of the Underground Railroad and the home of industrialist John Deere (In 1848, he built his first Moline plow factory). There are many fun things to do here.
Washington Square Charles Deere built an upscale three-story five unit Italianate row house in 1890. His brother-in-law, Merton Cady, is the architect. The initial name for the complex was Deere Row and renters were said to be employees of the Deere factories.
Downtown murals love the Midwest and the vast varieties of murals. Molina’s downtown murals provide a view of Moline’s waterfront, as it would have looked in the early 1850s.
Rock Island played a large part of The Underground Railroad in Molina. This was the first stop for many slaves seeking freedom. The first state near several water sources provided transportation undercover. There is also a set of channels and tunnels underground that provide another escape route.
Leaving the mid-west I recall the experiences and beautiful people I meet. They have made a lasting impression on my life. This area of the United States provides history from slavery to the industrial age. The loss of jobs and industries is present everyday. The areas are gorgeous to visit and see. You feel the hardworking middle class that drove America into the modern world.
Iowa Rest Stop
Iowa State Road Trip
Iowa Rest Stop
Iowa Rest Stop
Iowa Rest Stop
Smokey Ds BBQ
Smokey Ds BBQ
Smokey Ds BBQ
Smokey Ds BBQ
Iowa State Road Trip
Iowa Road Trip
Sitting in a car all day with your father is a wonderful way to collect stories about his life. The first thing I learned is he loves to collect maps. Iowa is a great location for this collection.
Iowas Road Stops
Iowa has the best rest stops in history. You pull up to find a store, information about the area, books, and free maps. The first stop in Iowa my father returns with a collection of Iowa maps. He opens them up as we drive out of the rest stop.
Road Trip Memories
We enjoyed a day of talking about the years as a child I traveled the western US with my two brothers and parents. The summer trips to Idaho, Washington, Oregon, Wyoming, and Southern Utah. My dad would hitch the camping trailer to a yellow rambler and off we would go. We saw so many natural beauties. The adventures from my childhood are endless. The time my mother lost the car keys in the sand dunes. My father lost his new fishing pole the first time he cast out at Strawberry Reservoir. This results in our fishing trip looking for the fishing pole. This is never seen again.
My father is a military retiree. He spent decades as a medic in the Air Force. He would bring back great dolls, toys, and white lunch boxes they would feed the crew. He tells his stories of going to the Philippines, Japan, Korea, and Europe. The time he spent counting hours on the cargo plane counting the hours to coming home to see the three of us fight over the white lunch box.
Smokey D’s BBQ
Lunch is at Smokey D’s BBQ in Des Moines, Iowa. The year of BBQ adventures and the history of each region is fun. My dad enjoys a half rack of ribs; I go for a lighter side with a veggie wrap. The menu includes great home comfort foods. The fries are crispy and seasoned. The ribs feel right off the bone. The BBQ meat and sauce are award-winning. The BBQ founded by Darren and Sherry Warth in a trailer in their driveway.
Nebraska Adventures
The
time in Nebraska is spent traveling through various rest stops and counting up
more water towers. This is a tradition my sister and I started on the way out
to the Midwest in spring. Many times this is the tallest thing on the horizon.
We see a total of 177 water towers on I-80 through the Great Plains.
The
Great Plains is seen as little value to many traveling west in the mid-1800s.
Soon many ranchers release that the Verdant Platte is of great value. Today the
highway runs along this geography changing areas.
Winter Quarters,
Nebraska
This
location is a gathering location of the member of The Church of Jesus Christ of
Latter Day Saints. A stop my father looked forward to seeing. Many members of
our family stayed here as they prepared to travel west to a new home.
There
is a history of death, birth, and husbands leaving to fight the Mexican
American War. They crossed the frozen Mississippi River in 1846. This gave them
time to gather much needed supplies to make the journey across the Plains and
over the Rocky Mountains.
Some of our relatives made this journey without basic needs including shoes. Some pushed their own carts. A few did find themselves in the middle of a winter storm needing rescuing to survive. This is a free museum.
We
ventured across the street to the modern temple. This is a location that is
used seal families together in family forever. Off the temple grounds is a
cemetery. We were able to find a few of our relatives’ gravesites.
Kearney, Nebraska
We
stay for the evening in Kearney, Nebraska. It was fun arriving late in the
evening and walking around to stretch the legs and enjoy a few McDonald’s
French-fries.
The food for the morning is oatmeal, nuts, dried fruit, and yogurt from Aldi’s, a wonderful grocery finds in Champaign Illinois (this is a store located worldwide).
Kearney has a beautiful museum, The Archway, that stretches over the I-80. This museum is a celebration, “For over 200 years, the path along the Platte River through Nebraska, once called the Great Platte River Road, has been a road to adventure. From the Oregon Trail era through today, the Archway’s family-friendly historical exhibit tells the story of those who followed the Great Platte River Road and helped to build America.”
Wyoming Road Trip
Wyoming Road Trip Cowboy Boots
Wyoming Road Trip
Wyoming Road Trip
Wyoming Road Trip
Cheyenne Wyoming
Lunch in Cheyenne
Lunch in Cheyenne
Cheyenne, Wyoming
The last stop before returning to Orem, Utah is Cheyenne, Wyoming. This western town is full of fun and explorations.
Guadalajara Mexican
Restaurant
We
find an authentic Mexican restaurant, Guadalajara, locally owned and operated.
The ambience of Mexico is felt from the decor to the menu. The food is regional
as well as traditional American Mexican.
I
enjoy Camarones Al Mojo De Ajo. Rincon de Guayabitos in the estate of Sinaloa.
This is a beautiful community that is a beach resort. It is known for fresh red
snapper and other seafood including large shrimp.
This
was a great dish with large shrimp, mushrooms, and a beautiful garlic sauce. It
is served on a bed of iceberg lettuce with a slice of orange. The heat and cold
with a touch of sweet tang from the orange inside a warm tortilla is perfect
after a long day of driving.
My
father enjoys an Enchiladas De Mole with shredded chicken. The mole is
flavorful with a nice hint of heat. Mole is a sauce containing up to 20
ingredients. The sauce usually contains fruit, chili pepper, nut, and such
spices as black pepper, cinnamon, cumin, and chocolate.
Exploring Cheyenne,
Wyoming
The
first thing you notice is the town is filled with large cowboy boots. This is a
fun scavenger hunt for the family through town. Local artist paints each boot.
We enjoy searching for these boots.
The
town is the capital of Wyoming. There is a great museum near the capital that
had maps for free. We leave with a stack of Wyoming maps.
The best stop here is the National Guard base that has F-84F And C-130 Aircraft (a favorite plane of my father). My father spent 35 years in the Air Force reserves as a medic. He worked a civilian at Hill Air Force base.
This
was a fun day exploring Cheyenne and all the history in this town. This town
goes from dinosaurs to the frontier days, and 19th century covered wagons.
There are great museums including
Cheyenne
Depot Museum
Cheyenne
Botanical Garden
Wyoming
State Museum
Cowgirls
of the West Museum
This
is a wonderful town to really see the migration west and the history of
settling the American west.
This was a fun day exploring Cheyenne and all the history in this town. This town goes from dinosaurs, frontier days, and 19th century covered wagons to the railway travel.
This was a great journey with my father. It was great sharing memories from his childhood, my own childhood, and creating new memories. The remander of the journey back to Arizona is my dog Hyde and I.
Utah State
Kanab Utah
Kanab Utah
Kanab Utah
Kanab Utah
Kanab Utah
Zions National Park
Big Al’s Burgers
Big Al’s Burgers
Kanab, Utah
Kanab is the location of all road trippers on 89. It is the center of many national parks, great river rafting, and tons of fun.
The town has a great old western movie museum, Frontier Movie Town. This is a fun look at old film sets long before green screen and animation. This is a free museum behind the gift shop in the cottonwood trees. There are so many adventures near Kanab they include
Hiking
Cottonwood Wash Narrows
Slot Canyon
Paria Canyon
Wire Pass
Elusive Wave
Zion’s National Park
Drives
Glen Canyon Damn
Lake Powel
North Rim Grand Canyon
Kodachrome Basin State Park
Explore
Coral Pink Sand Dunes
Best Friends Animal Sanctuary
Moqui Cave
Green River Whitewater Rafting
Lunchtime is at Big Al’s Burgers at the Junction Drive-in (Thank you Cherie for the suggestion). Must have a traditional Utah meal. I worked at a local diner Provo as a teenager. The best meal is milkshake, hamburger, and fries with a Utah tradition of fry sauce (mayo and ketchup dip). This was a lot of fun, good food, and super busy. What a great location for fun.
This is a wonderful time to explore and travel the US. It was great meeting
so many wonderful people and tremendous adventures. What is your favorite
vacation? Post your response with #4chionstyle on social media.
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This year the Governor’s Ball is the after party for the elite. They will enjoy an evening at The Ray Dolby Ballroom Hollywood & Highland Center®. The evening is shaping up to be a magical transformation.
Oscars® Governor’s Bars Menu
Governor’s Ball Menu
Wolfgang Puck Catering is preparing the Governor’s Ball. They will set the stage for Hollywood’s biggest night with a menu pairing glamour with innovation. The menu includes some of the classics and a few new dishes. There are vegan gluten-free desserts.
Governor’s Ball Amuse Bouche
Crostini of Compressed Watermelon with Citrus Feta Cheese
Crab Deviled Eggs
Avocado Tostadas with Crunch Cabbage and Chipotle Glaze (V)
Mini Taro Root Taco with Miso Glazed Eggplant and Smoked Soy Mushrooms (V)
Crostini with New York Steak, Classic Chimichurri
Spicy Ranch Popcorn
Housemade Potato Chips
The Academy’s® Governors Ball will be held in the Ray Dolby Ballroom
Governor’s Ball Tray Passed Hors d’Oeuvres
Governor’s Ball Small Plates
Caramelized Cauliflower, Golden Raisin, Lime, Labneh, Pinenut, Shiso-Za’atar
Frozen Golden Beets, Almond Custard, Meyer Lemon, Ice Lettuce (V)
Snap Peas, Asian Pear, Pomelo Salad, Cacik Cheese, Mint, Walnut
Compressed Persimmon, Cinco Jotas Jamón Ibérico, Burrata, Wild Arugula
Sunchoke and Fennel Soup, Chips, Truffle Gremolata
Potato and Caviar 2.0
Black Truffle Chicken Pot Pie
Winter Truffle Baked Cavatappi and Cheese
Pea Agnolotti, Black Truffle, Peas Shoot, Parmesan Reggiano Brittle
Piper Heidsieck Golden Champagne Strawberry Push Pop
Mini Wolfgang Puck Dark Chocolate Bars
The Academy’s® Governors Ball will be held in the Ray Dolby Ballroom
Governor’s Ball Passed Small Plates
Black Forest “Cherry”
Butterscotch Verrine with Dark Chocolate Nest
Tropical Pavlova with Macerated Jackfruit and Dragon Fruit (V)
Strawberry Ginger Cheesecake with Jasmine Gelee
Governor’s Ball Lollipops
Passion Fruit Cheesecake
Praline Almond Chocolate
Chocolate Oscars® with Strawberry Valrhona Chocolate
Governor’s Ball Chocolate Bon Bons
Chai Latte
Thai Tea with Young Coconut
Honey Jasmine
Earl Grey Tea Biscuit
Espresso Triple Shot
Praline Roasted Coffee Bean
Governor’s Ball Chef Stations
Air Bread “Sea Urchin” with Passion Fruit Caviar
Affogato with Housemade Ice Creams and Stumptown Nitro Cold-Brew
Governor’s Ball Vegan Sweets (made without gluten)
Hawaiian Superfood Spheres
Red Velvet Whoopie Pies
Cashew Vanilla Tiramisu
Tropical Halo-Halo
Sunflower Raspberry Macaron
Chocolate and Sea Salt Cookies
Governor’s Ball Local, ORganic AND Sustainablty
• Babe Farms • Rising C Ranch • County Line • J Marchini • Coke Farms • Weiser Family Farms • Pudwill Farms • Polito Family Farms • Troy Regier • DiStefano Cheese • Laura Chenel • Marin French Cheese • Rustic Bakery • La Quercia • Cremenelli • Garcia Organics • Cuyama Farms • Heriloom Organics
Academy’s Governors Ball
Chef Wolfgang Puck
Charles Joly
Academy’s Governors Ball
Mark Held
Coppola wines
Diageo
Piper-Heidsiek
Academy’s Governors Ball
Academy’s Governors Ball
Academy’s Governors Ball
Chef Wolfgang Puck
Academy’s Governors Ball
Academy’s Governors Ball
Coppola wine
Governor’s Ball By the Numbers
Governor’s Ball Numbers in the Kitchen
100 pounds housemade bread and butter pickles
6,500 wood-fired Oscar®-shaped flatbread
3,500 sesame miso cones
350 pounds Atlantic bigeye tuna
300 pounds eggplant
Governor’s Ball Numbers in the Dinning Room
1,500 guests
Team of 10 maitre d’ staff
850 service and support staff
13,000 glasses for beverages
2,000 yards of Wine Royal Velvet and sleek Wine Satins, Textured Gold and Champagne Gold fabrics
• Beautiful Black and Gold Deco Dot with Black Velvet Border
• Ten thousand blooms from all over the world
Governor’s Ball Decor
Mark’s Garden will be overseeing the floral arrangements this year. Mark Held is creating a room of deep color and elegance for the elite diners at the event.
Held’s designs this year will feature unique floral compositions in saturated shades of deep red accented with bright gold, evoking memories of the grand movie palaces of the past. Thousands of brilliant red tulips, velvety burgundy roses, mauve orchids and dark purple calla lilies packed into a medley of mixed gold containers will line the guest tables.
Ancho Old FashAncho
Governor’s Ball Recipes
Eat and drink like the celebrities for you Oscar’s viewing party with these recipes.
Ancho Old Fashioned – Created by Mixologist Charles Joly
Ingredients: 1 1/2 oz Tequila Don Julio Reposado Barspoon of Ancho Reyes Chile Liqueur 3 drops Bittered Sling Arabica Coffee Bitters 1/3 oz Rich Demerara Syrup (2 parts sugar:1 part water) Orange Oil for Mist Orange Twist for Garnish
Preparation: 1. Stir Tequila Don Julio Reposado, chile liqueur, coffee bitters, and demerara syrup over ice. 2. Pour into an Old Fashioned glass over one large cube. 3. Mist with orange oil and place orange twist decoratively.
Smoked Salmon Oscar with Iranian Osetra Caviar on Brioche
1 loaf brioche 1 cup dill cream (recipe below) 1 lb. smoked salmon 2 oz. Iranian Osetra caviar
Cut the brioche into the shape of an Oscar statuette and toast until golden.
Spoon small amount of dill cream on the brioche.
Layer smoked salmon on top and garnish with caviar.
Dill Cream 1 cup sour cream 1 T lemon juice 2 T shallots, chopped 1 T fresh dill, chopped
Whisk ingredients together thoroughly. Pinch of salt and white ground pepper
What is your favorite part of the Oscars®? Post your comments on social media using #4ChionStyle.
The 91st Oscars will be held on Sunday, February 24, 2019, at the Dolby Theatre® at Hollywood & Highland Center® in Hollywood, and will be televised live on the ABC Television Network at 5:30 p.m. ET/3:30 p.m. PT. The Oscars also will be televised live in more than 225 countries and territories worldwide.
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Screen Actors Guild (SAGS) 25th annual awards is just a few hours away. This year the ccelebrity–filledparty starts off with a toast on the red carpet, continues with the best in entertainment, and finishes with a star-studded dinner catered by Wolfgang Puck.
Red Carpet Toast Screen Actors Guild 2018
Screen Actors Guild Red Carpet Toast
SAG Award® nominee Jon Huertas (This Is Us) will join Vitalie Taittinger, Global Spokesperson and Artistic Director for Champagne Taittinger, for a toast that will herald the start of arrivals for the 25th Annual Screen Actors Guild Awards®.
The Champagne Taittinger Toast will kick-off the SAG Awards arrivals as it has every year since 2001. The family-owned Champagne House will ask actors entering the SAG Awards showroom to sign a Nebuchadnezzar (15 liter) bottle of Champagne Taittinger. For every signature, Taittinger will contribute additional funds for the Foundation’s critical Emergency Assistance program.
Screen Actors Guild Beautiful Decor
The Silver Anniversary arrangements, created by CJ Matsumoto & Sons, inspiration is the harmony of a much-loved garden, expressed with a simple monochromatic palette of burgundies. Green highlights accentuate the marriage of burgundies with their silver containers.
The event flowers after the event they will deliver over 100 petite arrangements to victims of sexual violence and domestic abuse at local women’s shelters and emergency treatment centers.
Screen Actors Guild Viewing Party Ideas
This is a great list of ideas for your guest to enjoy viewing the SAGS together. There is a viewing party at Cooper’s Hawk Winery & Restaurants (recipes included below).
Selfie Props
You will want to take selfies for the evening for sure. Here is a link for great props and one for the SAG statue for the evening. You can create your own silver carpet with Reynolds Wrap®.
Have the opportunity to gather your guests together before the show starts to fill in their own ballots. You can provide a great award for the winner.
The show starts hand out the bingo cards and have a set of prizes for the first bingo, filling in a t, creating an x, and blackout.
Screen Actors Guild Cocktails 2018
Screen Actors Guild Menu
This year Wolfgang Puck brings out the best for the silver anniversary celebration. The celebrities will dine and toast on:
Squash and endive salad with dried cherries, mustard greens, and maple vinaigrette
Maple and soy glazed salmon with sesame cauliflower and crispy shiso leaf
Grilled chicken with Meyer lemon salsa and lemon scented fingerling potato.
The “Happy 25th!”
“The Silver Anniversary”
“The Silver Screen”
A Classic Martini will also be available, featuring Chopin Wheat Vodka and gourmet blue cheese olives.
The sponsors have stepped up to celebrate the SAG Awards®, the first televised awards show to acknowledge the work of union members and the first to present awards to motion picture casts and television ensembles. These sponsors include FIJI® Water, Cooper’s Hawk Winery & Restaurants, Lindt Chocolates, Reynolds Wrap® and Extra® Gum. Excludsive for the celebration cocktails are Chopin Vodka® and Dorda Liqueur®.
Screen Actors Guild by the Numbers
This evening is tops for entertainment, celebrities, food, and fun. The evening will use:
17,100 square feet of carpet, the traditional red being replaced this year with plush silver to commemorate the SAG Awards Silver Anniversary
102,000,000 grapes to create the Artist’s Red Blend wine
160 magnums of Champagne Taittinger Brut La Française at the official Post-Awards Gala
Screen Actors Guild Recipes
These recipes are servied at Cooper’s Hawk Winery & Restaurants viewing parties nationwide.
Arugula, Honeycomb, Pear & Blue Cheese Salad with Warm Vinaigrette
4 tbsp white balsamic vinegar 2 tsp Dijon mustard 4 one-inch x one-inch square pieces of Savannah Bee Honeycomb with 1 tsp honey 8 Tbsp Sky Organics extra-virgin olive oil Salt and pepper 8 large handfuls arugula (about 24 ounces) 1 barely ripe pear, cored and sliced thin 6 ounces soft blue cheese Directions
Whisk together the balsamic vinegar, mustard, and 1 teaspoon honey in a small saucepan over low heat. Gradually pour in the olive oil and continue whisking until the dressing has emulsified. Season with salt and pepper.
Divide the arugula between four plates. Top each salad with a honeycomb square and equally divide sliced pear and blue cheese, then drizzle with warm vinaigrette.
Classic Tomato Bruschetta
3 pieces soft Italian bread 3 oz burrata 3 oz grape tomatoes, cut in ¼’s 1 pinch kosher salt 1 tbl white balsamic vinegar 1⁄8 tsp garlic, finely chopped ¾ tsp shallot, finely minced 1 ½ tsp basil, freshly chopped 2 tbl extra virgin olive oil 1 cup baby arugula ½ each fresh lemon 1 tsp extra virgin olive oil ½ tsp Maldon flaky sea salt fresh cracked black pepper butter Directions
Slice bread approximately ½” thick. Brush both sides with soft butter and grill on both sides to make crispy and create grill marks.
In a small bowl, mix grape tomatoes with 2 tbsp of extra virgin olive oil and set aside.
Gather bruschettas and cut evenly in half.
With a small spatula or spoon, place an even, thin layer of strachiatella on each piece of bread.
In a small bowl, combine the baby arugula, lemon, and extra virgin olive oil with half the Maldon flaky sea salt and a grind of fresh black pepper. Mix well until evenly coated. Spread evenly over the plate.
Mix the tomatoes and sauce one more time and place even amounts on each piece of bruschetta.
Arrange them over the arugula.
Garnish each piece of bruschetta with the remaining Maldon flaky sea salt.
The Silver Anniversary
• Chopin Potato Vodka • Blue Curaçao • Fresh Lime Juice • Club Soda • Gold Dusted Eatable rose
Start with Chopin Potato Vodka and Blue Curaçao, and then add fresh lime juice and sparkling club soda. Topping it off is a show-stopper – a gold-dusted edible rose.
The spotlight is on Dorda Sea Salt Caramel Liqueur, blending it with the perfect amount of Amaretto and half-and-half, then poured on the rocks with a caramel wedge garnish.
The 25th Annual Screen Actors Guild Awards, hosted by Megan Mullally and presented by SAG-AFTRA with Screen Actors Guild Awards, LLC will be produced by Avalon Harbor Entertainment, Inc. andnationally simulcast live on TNT and TBS on Sunday, Jan. 27, 2019 at 8 p.m. ET / 5 p.m. PT,
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New Year’s Eve is just around the corner and the last holiday party. What a great time of the year. The best New Year’s Eve celebration is perfect for a grazing table with little work. This will be a great way to let the chef enjoy the evening events too. Kristen Seymour presents a step-by-step guide to the perfect party.
If you want the food at your holiday party or corporate event to be opulent and impressive—but still inviting—a grazing table just might be the answer to your culinary conundrum. And as a bonus, you probably won’t even have to cook.
This hot trend in entertaining isn’t exactly new. In medieval times, palace feasts often featured tables piled high with layers of food for guests to sample at their leisure. These days, grazing tables are more likely to feature local cheeses than, say, roasted peacock. But a year or two ago, a modern take on the grazing table began to take hold in Australia and New Zealand. Now it’s taking the U.S. by storm.
What, exactly, is a grazing table?
Typically, it’s a table (although it can also be a platter, a counter, a board, or any large, flat surface) with lots of visually appealing and accessible food. Most items aren’t contained within bowls or baskets but are instead arranged in piles that lavishly spill into each other. It’s artfully disheveled. Decadent, but relaxed. It’s a really flexible concept that can work for a wide variety of events, numbers of guests, locations, themes, and budgets. In a work setting, for instance, a grazing table is a great way to incorporate office snacks you already have on hand without the need to bring in or buy a ton of serveware and utensils.
New Year’s Grazing Table Menu
And if all that isn’t enough, one of the best aspects of a grazing table is the low maintenance set up, which allows the host to spend time with their guests. After all, parties are much more fun to throw when you actually get to join them. Interested in giving a grazing table a go? Here’s how to build your own for your next office party or gathering at home.
Planning for Your Party
The first decision to make is the shape and size of the table. Will it be large enough to hold everything you want to include? According to New Zealand caterer Sarah Jones, who was at the forefront of this trend, you can expect a table that’s one square meter (which is about three feet by three feet) to fully feed around 15 people and allow around 30 to graze. However, you can use layers to fit more food or add decorative elements to take up more surface area if the table you have is too large.
And don’t forget about location. Your grazing table should be situated in a way that makes it easy for multiple guests to access it at once, encouraging mingling while snacking. But you don’t want it to be in the way of traffic (or dancing!). If you’ll have small children or pets at the party, you might also want to use an elevated surface to keep snacks away from little hands and curious noses.
Now, onto the food!
With a grazing table, you don’t want to choose food only for its tastiness, although, that’s an important factor. You should also think about the aesthetics. Brightly colored fruit and veggies, breads and crackers with different textures and shapes, meat slices that can be folded artfully, and vibrant dips and sauces all add to the visual appeal of the table.
Be sure to pick up a variety of each type of food. For instance, when it comes to cheese, consider a soft Brie, a hard and nutty Manchego, and a sharp Cheddar—and then think about what would pair well with each type. This planning isn’t just for your shopping list, but also for your layout because you will want to make it easy for your guests to distinguish which cracker and spread complements the cheese they just sliced.
New Year’s Grazing Table Creation
And remember, this can be whatever you want it to be, so although the cheese, charcuterie, and crudités route is a common one, you can branch out in any way you’d like. Make big, brightly hued exotic fruits the main feature, layer your table with cakes and candies, or pick a sampling of easy-to-eat snacks from your favorite tapas restaurant. Living a healthy life? You can keep it vegan, paleo, or sugar-free, no problem. As long as you fill the space with food your guests can easily enjoy, the sky is the limit.
Creating Your Grazing Table
While it may look haphazard, a well-curated grazing table is anything but. It’s vital that you leave yourself plenty of time for the set-up process alone. Rushing to add the finishing touches as your guests arrive is no way to enhance that effortlessly chic atmosphere that a grazing table provides.
Step 1: Write out a list of all the foods you want to put out
You’d be surprised at how easy it is to forget what you’ve purchased until the party is over. A list will help you in step two. Consider whether you’ll be buying and preparing each item, or if you’ll go the corporate catering route instead.
Step 2: Plot your table
Time to decide what platters and other surfaces to put your food on. In keeping with the casually decadent feel, leave your linen tablecloth in the closet and, instead, stick with the surface of a nice, clean table, or cover it with kraft or butcher-block paper.
You can use baskets and cutting boards to organize more unruly foods, and of course, you’ll need bowls for dips or spreads. Adding a big, beautiful bowl of punch is a great way to take up space and add a pop of color, and now is the time to decide where any larger containers will go. That said, resist the urge to separate everything too precisely. You’re going for organized chaos, so just this once go ahead and let the grapes mingle with the prosciutto.
If you opt to decorate with non-food items, this is also a good opportunity to set out larger embellishments. Get creative with greenery and flowers, fresh herbs, whole fruits and veggies, unscented candles, framed art or signs, vases—anything that works with your theme and adds a bit of visual interest will increase the appeal of your grazing table.
Step 3: Use layers to create height
You can use cake stands, wine boxes, or just about anything else you have handy to add dimension to your table, but don’t use everything you have. Just a couple elements should do the trick. Place larger, more eye-catching foods—such as large cheese wheels or a pile of big brownies—on raised surfaces, and spread them out around your table. If you have large amounts of one item, such as salami slices, arrange them in two or three places around the table to break things up.
Step 4: Fill it in
Add your remaining foods to the empty spaces, making a point to separate similar items from one another. Place foods people may want to pair in close proximity (you could surround a wheel of Brie with pear slices, a crusty baguette, and a jar of fig jam, for example). The ideal grazing table will encourage people to move from one end to the other, sampling bits and bites from all areas.
Once you add your main foods, fill in the remaining spaces with handfuls of nuts, dried fruit, berries, pieces of dark chocolate, or any other small foods you’d like to sprinkle throughout. You can also scatter flowers or other decorations if you have room. Though the design is completely up to you, a traditional grazing table leaves very little bare space, so don’t be shy about adding more. Abundance is a theme that’s hard to overdo.
Step 5: Take a tour
Approach the table as if you were a guest and make sure everything is accessible (can you reach for that biscuit behind the candle without burning your hand?) and inviting. Slice a corner of each block of cheese and tear off a few chunks of the baguette to encourage guests to dig right in.
Step 6: Snap a picture before your guests dig in!
The photogenic nature of the grazing table is inversely proportional to the amount of noshing that’s been done, so ‘gram it for posterity’s sake right away.
New Year’s Grazing Table Savings
Happy New Year! May you have a wonderful celebration and year filled with the best lifestyle. Thank you to ZeroCater for the collaboration and exceptional article.
Chocolate is a scrumptious addition to any meal, from appetizers, to main dishes, and especially desserts. Road tripping across the US we found some exceptional chocolate treats and so much more.
Lagomarcino’s Confectionery Moline Illinois
Lagomarcino’s Confectionery in Moline IL is worth a diversion on any road trip. It is operated by 4th generation of Tom Lagomarcino Sr. They received a James Beard Award in 2006.
Lagomarcino’s Confectionery Soda Shop
James Beard Award
Lagomarcino’s Confectionery fudge sauce
Dad at Lagomarcino’s Confectionery Moline IL
Lagomarcino’s Confectionery
This 110-year-old soda shop is a true find in the middle of nowhere. They have the true old-fashioned feel. The have a soda counter, sandwich shop, homemade ice cream, and beautiful chocolates. The originals owners meet at a soda shop and married in 1949. They had six children and they were famous for their fudge sauce. The shop started reselling the fudge sauce with their 100-year anniversary.
Taking my father here was such a treat. He recalled the stories of going to soda shop his uncle owned as a child. He talked about Ironport soda, a Utah tradition. It is a cross between root beer and Caribbean spices. He went for the hot fudge sundae (a surprise at the bottom was more fudge).
I went for their famous chocolate shake. We took salted caramel milk chocolates, dark marble truffle, pumpkin fudge chocolate, coconut dark chocolate, tiramisu dark chocolate truffle, and orange peel for the road. A few went home to mother.
The decor in the store is old newspaper headliners. Handcrafted mahogany booths to enjoy your sandwich, soda, and dessert. The had beautiful marbled truffles. It was a true sensory experience with the sights, sounds, and smells. They were fabulous.
Sweet Shoppe Candy Store Flagstaff Arizona
Exploring Route 66 in the infamous town of Flagstaff AZ there is the Sweet Shoppe Candy Store. This fudge shop with a lollipop garden, taffy, homemade fudge, covered apples with a vast variety, and scrumptious chocolates.
Sweet Shoppe
Foodie Ellie enjoying Sweet Shoppe treat
Sweet Shoppe Flagstaff AZ
Sweet Shoppe
Sweet Shoppe
This store has many great old-fashion fun with a great modern twist. It is located on 15 E Aspen Ave right off Route 66. They have so much to select from. Foodie Ellie had a big interest in the fudge but went with a sprinkled covered marshmallow.
They have homemade gelato. The chocolate is creamy and sweet. The best was the chocolate covered caramel (homemade there) with sea salt sprinkled on top.
Kilwins Chocolate Wilmington NC
Kilwins Chocolate Wilmington NC
Kilwins Chocolate Wilmington NC
This is a must stop when visiting Wilmington You can smell the sweetness down the street. This is just the start of the sensory experience provided. When entering the story your eyes are drawn to all the beautiful handcrafted chocolates and sweets. Located in the Historic Downtown. Ice cream is a popular treat in Wilmington. Kilwins makes bomb waffle cones, exceptional chocolates, and it is worth the wait.
They make their own ice cream from their original recipe with 40 premium, unique and delicious flavors including Mackinac Island Fudge. They use local farms for ingredients. The chocolate creations are amazing.
Sweet Country Charm Payson Arizona
Sweet Country Charm Candy Shop
TheSweet Country Charm Candy Shop is a quant fudge shop in Payson Arizona is a sweet location. Taking the drive up from Phoenix to go from the Sonoran Desert to the high desert landscapes. It is a beautiful drive. This shop is located on the Beeline Highway. Entering the shop it is a location to meet and enjoy the treats.
The shop was a great location for local crafters to sell their artisan work. Customers would bring up the fudge shop that hd been there. Rebecca Acord, the shop owner, decided to take a few cooking classes and incorporate the fudge and treats with the art.
This sweet treat reminded me of fudge at Christmas as a child. It is creamy and smooth. The aroma of chocolate and sweet are immediate when entering the shop. The visual is colorful and enticing. The sounds of community members talking about local news fills the room. The touch of the fudge is not crumbly but firm. The taste is incredible sweet and luscious. The varieties to choose from are a great treat to take home to enjoy later.
Photo By Brittnee Wise
Battle Ground Sweet Shoppe & Bakery Battle Ground Washington
Just off the main street in Battle Ground is Battle Ground Sweet Shoppe & Bakery. Main street is very much the center of shopping local artisans and produce. You can enjoy a local bar, restaurant, and shopping exceptional creations and antiques. It is a great stroll of all that is old town in a small town.
Just off your stroll is the local sweet shop. This shop has a great selection of bar cookies, cupcakes, cakes, brownie, ice cream bar, hot cocoa bombs, and more. Would not be a Pacific Northwest business without great coffee to enjoy with the desserts.
You are surrounded by baked sweets. There are so many to choose from you do not know what to choose. The pandemic has changed how many in the state are able to enjoy dinning. The treats are delicious and hand crafted. The location can manage weddings, catering, and just a sit down for dessert and coffee as you shop.
The atmosphere is a cozy and warm from the rainy winter day, this soon turned to 12″ of snow. The desserts went well with dinner. We enjoyed brownie, caramel toffee bar, and red velvet pop cakes.
Honeymoon Sweets Bakery & Dessert Bar Tempe Arizona
The honeymoon maybe over but the bakery and sweet creations continue at Honeymoon Sweets Bakery & Dessert Bar. This is a locally owned and operated business. Co-Owners and Bakers Tim and Joan O’Connor met in culinary school. They create cakes, cookies, breakfast pastries, pies, tarts, and petit sweets.
They cater to major corporations, drop-by visitors, and special-event guests. The shop has a great display of goodies for the public to stop by for a treat or two. This is a fun place to stop for a treat or two or dessert for a dinner party. The treats are as tasty as they are beautiful.
What is your favorite local sweet shop? Post your answer here.
The Governors Ball presents an event worthy of 70 years of Emmys®. The event will be a glamours celebration on top of Los Angeles will be under the stars.
Hosting you own Emmys® Party
This is a great time to celebrate you favorite television series and actors. Invite a few friends over for an evening of star gazing and glam. Here are a few ideas for the evening.
Decorate the living room with icicle lights and small strands of starlight-inspired LED lighting
Encourage guest to dress in the Governors Ball theme colors blues, purples, silvers, and golds.
Design the invites with the same colors above and use stars or small crystals.
Create a recipe or two from the Governors Ball
Create great pieces for the table or buffet server with metallic fabrics
Use large pillows for extra sitting in the viewing room
Set up your own red carpet with a backdrop on a wall in your home
Provide fuzzy socks for guests while sitting on pillows
The 2018 Governors Ball Food & Beverage Shoot on Thursday, May 31, 2018 at Patina in Los Angeles. (Photo by Matt Sayles/Invision for the Television Academy/AP Images)
Emmys® Governors Ball Menu
Chef and Founder Joachim Splichal and Patina Catering return to the Governors Ball for the 23rd year to bring an extensive menu matching the sophistication of their Michelin star restaurants.
Chef Joachim Splichal is widely recognized as the chef that made LA as a premier dining capital of the world. He is hailed as a “Legendary Chef” by Bon Appétit.
The menu is diverse for all foodies. This year includes a large variety of gluten-free, vegan, and vegetarian dishes. The menu includes:
The 2018 Governors Ball Food & Beverage Shoot on Thursday, May 31, 2018 at Patina in Los Angeles. (Photo by Matt Sayles/Invision for the Television Academy/AP Images)
Emmys® Governors Ball Desert
Every party needs a little something sweet. Frania Mendivil, the Executive Pastry Chef at Patina Catering, presents a decadent dessert menu including:
Mini Mason Jars ~ Harry’s Berries Strawberry shortcake Coconut chia seed tapioca GF VEGAN (see recipe below)
Mini Drumsticks
White and dark chocolate waffle cones filled with seasonal toppings Milk chocolate waffle cones filled with vanilla Chantilly
Mini Tarts Apricot almond, apple vanilla, pear chocolate
There is something for everyone’s liking. Mendivil began baking in her family’s bakery in Mexico.
Emmys® Governors Ball Spirits
The completing the celebrations is a drink just for the evening Enlightenment (see recipe below). This creation is fun and plalyful. The cocktails for the evening include:
Enlightenment The signature sip of the 70th Emmy® Awards Season – An effervescent cocktail featuring strawberry-infused Ketel One Family-Made Vodka, lime juice, honey syrup, Sencha green tea, Chareau liqueur, and yuzu & strawberry pearls that create an unexpected and complimentary pop of flavor with every sip. (signature cocktail at PNR Nominees Event only)
Radiance a familiar yet exotic mix of floral and spice.
Restoration a revitalizing homage to the classic espresso martini made with Fair Trade cold brew.
Labyrinth a refreshing garden-centric sipper boasting notes of fresh, all-natural vegetables.
Emmy® Statues are seen during the 2018 Governors Ball Sneak Peek Press Preview for the 70th Emmy® Awards at the L.A. Live Event Deck on Thursday, September 6, 2018, in Los Angeles, CA. (Photo by Danny Moloshok/Invision for the Television Academy/AP Images)
Emmys® Governors Ball Decor
Cheryl Cecchetto of Sequoia Productions is set the decor to be a full stray night. The evening takes place at LA Life Event Deck. The decor is thousands of twinkling lights suspended overhead. It is sure to be an artful combination of glamorous, sophisticated décor and a visionary dining and entertainment experience.
Emmys® Governors Ball Fun Facts
600 different lighting instruments
28,800 individual LED lights to create the ceiling installation
Lindt Chocolate is the official chocolate confectionery of the Green Room named the Lindt Chocolate Lounge
Emmys® Governors Ball Recipes
Filipino BBQ Chicken Skewers
Makes 12 Skewers
1/2 cup soy sauce
1/2 cup banana ketchup
1/2 cup lemon juice
1/2 cup brown sugar
1 tsp finely minced garlic
1 tsp finely minced ginger
1/2 tsp sesame oil
1 tsp kosher salt
1 tsp ground black pepper
4 lbs. organic chicken thigh meat, cut into small cubes
12 bamboo skewers – pre-soaked in water for 30 minutes
1/2 cup finely sliced scallions
1/2 cup additional banana ketchup for dipping (recipe and instructions below)
Combine first 9 ingredients to make a marinade. Marinade the chicken for at least 4 hours,
preferably overnight. Thread chicken onto skewers and brush with oil. Cook over a grill, turning
as needed and brushing with reserved marinade, until charred and cooked through, about 10
minutes. Transfer to serving platter and garnish with sliced scallions and additional banana
ketchup sauce alongside.
Banana Ketchup
2 tablespoons vegetable oil
1/2 cup chopped Vidalia onions
2 tsp finely minced garlic
1 jalape.o seeded and minced
2 tsp finely grated ginger
1/2 tsp ground turmeric
1/2 tsp ground allspice
2 cups mashed ripe bananas
1/2 cup white wine vinegar
2 tbsp honey
1 tbsp tomato paste
2 tbsp soy sauce
1/2 cup brown sugar
Cook onions in vegetable oil over medium heat until soft, about 7 minutes. Add the garlic,
jalapen, ginger, turmeric and allspice, and cook about 1 minute. Add the tomato paste,
bananas, vinegar, honey, soy sauce and brown sugar. Continue cooking an additional 15
minutes, stirring often. Let cool and refrigerate.
Coconut Chia Tapioca
Serving Size: 12, 2.5 oz. cups
Coconut Tapioca
Ingredients
8 cups water
1 cup small pearl tapioca
3/4 cup unsweetened coconut milk
2 tablespoons of sugar
1/4 chia seeds
Pinch salt
Pour 2 cups water in a sauce pan and add the . cup small pearls. Partial cover and simmer over
medium heat. Stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in
the . cup unsweetened coconut milk, add 2 tablespoons of sugar and a pinch of salt. Transfer
to a bowl and let it cool down. Once cooled cover and chill in the refrigerator for at least 2
hours
Passion Fruit Sauce
1/2 cup passion fruit puree
1/2 cup mango puree
1/2 cup sugar
1 tablespoon agar-agar
In a sauce pan boil the passion and mango puree. In a medium bowl add the sugar and agaragar
and stir. Once the puree is boiling add the sugar and agar-agar mix, boil for 5 to 7 minutes
until there is a firm consistency. Once firm pour into medium bowl and let chill in the
refrigerator for at least 10 minutes
Exotic Tropical Fruit Salad
1/2 cup pineapple cut in 1/4 inch pieces
1/2 cup mango cut in 1/4 inch pieces
1/2 cup kiwi cut in . inch pieces
Zest of one lime
Juice of 1/2 lime
1 tsp sugar
1 tsp rice vinegar
1/2 cup simple syrup
Cut the fruit into . inch cubes and add to large bowl. Add the rice vinegar, simple syrup, lemon
zest, lime juice and sugar and using a wooden spoon stir all ingredients until the fruit is coated
with everything
Supper Seed Brittle
1/2 cup Glucose syrup
1 cup Sugar
1/2 cup Sesame seed
1/2 cup Chia seeds
1/2 cup Flax seed
Heat the oven to 300 degrees Fahrenheit. In sauce pan heat up the glucose with the sugar over
high heat until it becomes an amber color. In a large bowl add all the seeds and lightly stir. Add
the hot syrup to the seeds and stir. On a sheet pan, place waxed paper and pour the hot syrup
mixture onto it. Cover the mixture with waxed paper and place in the oven for 5 minutes. After
5 minutes take the mixture out of the oven and use a rolling pin to flatten the mixture until it is
paper thin (make sure to keep the waxed paper on it, otherwise the mixture will stick to the
rolling pan
Additional Garnish
1 package of micro cilantro
12 marigold flowers
Assembly
In a small cup place 1 tablespoon of passion fruit sauce, then add 3 tablespoons of the coconut
tapioca and 3 tablespoons exotic tropical fruit salad. Garnish with supper seed brittle, 3 micro
cilantro leaves and 1 marigold flower.
Enlightenment
1 1/2 oz Ketel One Family-Made Vodka infused with strawberries
1 oz lime juice
3/4 oz honey syrup
1 oz Sencha green tea
1/16 oz Chareau liqueur
Carbonated
Yuzu and Strawberry pearls
Combine the first five ingredients in a shaker over ice.
Pour liquid into carbonating vessel and charge with CO2.
Pour into chilled glass over yuzu and strawberry pearls.
Tie flowering herbs to the outside of the glass to finish.
The Emmys® know how to through a party that is star worthy. What is your favorite show on television? Post your answers on social media using #4ChionStyle.
The 70th Emmy® Awards will telecast live from the Microsoft Theater in Los Angeles, Monday, September 17 (5:00 – 8:00 PM PT) on NBC. Colin Jost and Michael Che, will co-host.
