Winter Weddings!

With all the snow and crisp breezes in the air, it’s beginning to feel a lot like . . . a WEDDING? 

Andrew and Ashley

Winter Weddings are not for everyone, but for some, it is a perfect time to begin a life together.  There is something romantic and perhaps magical about saying “I do” while being cozy warm indoors with your loved ones, and overlooking a snowy landscape outside.

Are you planning a Winter or Holiday Wedding?

Here are a few tips and ideas to take advantage of your own special kind of holiday cheer:

Price Breaks and Open Schedules: The winter might not be the most popular time of year for a wedding but that is exactly why it makes sense.  Some practical benefits may be securing a venue and more top vendors for your date, and taking advantage of off-season pricing.  (Be sure to book vendors as soon as possible—as they will have more personal commitments around the holiday seasons).

Plan well and Stay organized: Planning a wedding already takes lots of time and organization, but when you throw your regular holiday tasks on top of it all, you can find yourself buried in things that are not so cheerful.  Buy a special planning book or computer program and keep all of your papers in one place.  Still rely on your mother and maid-of-honor, but understand you are sharing them with the holiday season as well.  If there is any question about organization, hire a wedding planner to take all of that on for you.

Romantic Tablescape

Décor-a-Plenty: If you stay fairly traditional with your color schemes, you should be able to find incredible décor and supplies for your big day.  Most of the time, you can even find it on sale!  With a little creativity, your winter or holiday wedding can be an elegant and unforgettable experience for you and your guests.

Play with your food: It’s not every wedding you can serve Simply Gourmet’s signature roasted tomato soup shooters with mini grilled cheese sandwiches, our creamy baked mac and cheese, or even a Simply Gourmet Hot Chocolate and Cider Beverage Bar. But if it’s cold and snowy outside, one bite and your guests will think they’ve died and gone to comfort food heaven!

Simply Gourmet Hot Chocolate & Cider Bar (photo by LaLune Events)

Think about your Guests: Keep in mind that some may have strong traditions when it comes to the holidays.  Money can also be tighter.  Travel might be expensive or impossible for some because they are already traveling to be with other family this time of year.  Be okay with smaller guests list, or allowing others to bring more members of their family along. Above all, enjoy creating new memories and your own traditions as you begin a new life together.

Epicurean Delights!

We have had the honor of being a part of Epicurean Delight every year since 2009.  For those of you who are not familiar with this awesome culinary gala, it is a charitable event that typically sells out at about 1,100 tickets and benefits the Inland Northwest Blood Center.  A selected few of the regions top restaurants and catering companies are invited to participate, to compete for top honors in a two-part culinary competition–a blind judging and people’s choice.  In 2010, Simply Gourmet won Outstanding Hors d’Oeuvres.

Each year, we have had the pleasure of working side by side with our partner, Downriver Grill.  Below are some pictures of our events and culinary creations.  Each of these pictures are from the Epicurean Delight Facebook page.

Epicurean Delight 2009

Downriver Grill's Ahi Poke Dish for 2009

Simply Gourmet's Stacked Caprese Skewers for 2009

Simply Gourmet's Trio of Rustic Italian Crostini for 2010

Epicurean Delight 2010

Simply Gourmet's Roasted Asparagus Salad for 2011

Our Awesome Team!

Chef Recipe: NY Strip with Blue Cheese Butter

Everyone needs one good steak recipe, and this is it.  Nothing makes your mouth water or pairs better with a properly cooked steak than melting butter with bits of rich blue cheese.  So delicious!

For the compound butter . . .
½ c of crumbled blue cheese
4 T  of unsalted butter
2 T of chopped chives
¼  T dried basil or Italian seasoning blend
Pinch of red chili flakes
Salt and pepper to taste

With a fork, smash all of the ingredients together, until combined. Set aside.

For the steaks . . .
4 well-marbled NY Strip steaks
Course ground salt
Course ground pepper
Garlic powder

Take the steaks out of the refrigerator and let sit for about 15- 30 minutes.  This allows the steaks to come to room temperature and will help the steaks cook more evenly.  Pat the steak dry with a paper towel, and then season the steaks liberally with each of the dry ingredients.  Place the steaks on a preheated grill over med high heat for at least  5 minutes.  Turn steaks over and cook to desired doneness.   Let the steaks rest for about 8-10 minutes on a warm plate, covered loosely with foil.  Top each steak with a dollop of the butter mixture, and enjoy.

–Juli Norris, Chef/Owner

Custom Catering for your Wedding!

April & Aaron on their wedding day

For you it’s probably the moment he says “I do” that gets your motor running, but for us, it’s all about having a successful event with delicious food and service.  After all, we strive to create an event that is all about you, to spoil your guests on your wedding day.

Great catering and service is the most important thing you can do to ensure your guests will enjoy your reception.  People do remember the food, whether it was good or bad, and we can help you design a delicious menu, perfect for your special day.

Two things we consider when creating a custom menu for you:

1. Your personality, taste, and style.

-Don’t forget it’s your wedding!  So choose a menu that highlights your favorite foods, or maybe something sentimental, like what the two of you ate on the day he proposed.  The goal should be to dazzle your guests with a deliciously fun and custom menu that really makes a statement about you!

- Consider different food service options — butlered appetizers, buffets, food stations, elegant boxed meals, or plated and served.  Try to mix and match to create an event that is uniquely yours.

-We love to discuss your theme, style and colors.  We like our decor and displays to match what you have already created, to capture the feeling of your event.

2. Your budget.

-The bottom line matters!  But be warned: cheaper is not always better.  The food at your reception is a big investment, and you want to go with a catering company that has a proven record of success.  Who wants their wedding to be remembered forever as “the one when they ran out of food” or “the one when the food tasted like it was re-heated from Costco.”  At Simply Gourmet, we use only the freshest ingredients possible (local is always best) and our chefs prepare our dishes from scratch.

- Reveiw your budget ahead of time so you know what you can afford.  One idea to save dollars per person is by holding a lunch reception instead of a dinner reception.   Often times you can get the same menu options for lunch or dinner, but prices are lower because portions are smaller, and guests tend to drink less alcohol at mid day.

-Catering doesn’t have to break the bank.  Think “inside the box.”  We have developed an elegant, yet fun solution for your reception catering.  We call it “Celebration Lunch or Dinner, in a box” and it contains a delicious gourmet sandwich or wrap, freshly house-made green or pasta salad, and a jumbo gourmet cookie–with all the fixin’s in a neat package for your guests to enjoy.  We can also add a personalized note from you to thank each guest for their love and support on  your special day.

April & Aaron's Spoon the Mousse "Wedding Cake"

 

So when you are ready to sit down and talk catering for your wedding, call us at 509.466.0231, or send us and email at inquire@mysimplygourmetchef.com.

We would love to get to know you and help achieve a dream wedding reception for you and your guests.

RED

A Little WED Riding Hood Photo Shoot!

When Pam from ROMANCING THE STONE STYLING  invited us to be a part of her magical wedding photo shoot, we knew right away our answer would be “I Do.”  Pam has the unique ability to bring her creative visions to life, and pull in those around her that can see her ideas, and add their personal touches.  The result is always unique—an amazing artistic explosion!

The Bride and Groom

We at Simply Gourmet had the unique task of creating a wedding menu that the beautiful bride and her handsome groom would be proud to serve their hungry guests, but most importantly showcase the little red riding hood theme.  And the result was “better to eat with you,” for sure!

Our wedding menu, began with a rustic cheese board, with three cheeses, local fruits, fresh-baked bread and toasted nuts—something Red herself may have carried through the woods in her basket.  Next, we made some hearty sandwiches, filled with cured meats, smokey cheese, and fresh sage aioli.  Our sides included roasted baby potatoes, charred asparagus and wilted bitter greens.  For our main entrees, we prepared roasted lamb chops and grilled bone-in Ribeye.  Take a look at our delicious fare:

Grilled Bone-in Ribeye, with charred asparagus and wilted bitter greens

Roasted Lamb Chops with rosemary baby potatoes

Hearty Sandwiches w/ cured meats, smokey cheese & sage aioli

Red at the dinner table

Rogue Heart Media  produced an amazing video about this project.  Check it out!

There were so many talented people that worked hard to make this project a success!  We want to give a big thankful shout out to the following:

Stylist: Romancing the Stone

Photographer: Rebecca Hollis Photography (to see Rebecca’s official photos of this shoot, check out her blog here.)

Video: Rogue Heart Media

Catering: Simply Gourmet

Floral: Epiphany Floral

Groom’s Attire: The Bachelor Pad

Brides Attire: Romancing the Stone and FindersKeepers

Make-Up: Shasta Hankins

Hair: Heather Blake from Fringe Salon and Boutique

Antique Props and Tables: Urban Cowgirl

Achieve Wedding Bliss!

Our beautiful couple, Jonathan and Michele

He did it, he proposed, and you said “yes!”

Ok. . . take a deep breath.

Now the real work begins:  planning the wedding and reception that kicks off your life together as husband and wife.  Relax.  With a little organization and planning (and some help from people you trust) you’ll easily achieve hosting success.

That’s where we come in, and it’s what we love to do!  We can help guide you through the dismal maze of conflicting advice, and help you find your way to Wedding Bliss!  We offer delicious food menus, professional service staff, and event coordination that will undoubtedly spoil you and your guests. Helping you create the wedding and reception of your dreams is our goal, and if you need a service we don’t offer, we have a list of highly trusted vendors that have the same high standards to ensure results.

So get a pen and paper, and sit down with a cup of coffee.  Let’s knock out a few simple questions.

Our Jumbo Prawns

• What is the tentative date of the reception?
• Have you thought about location? (We can cater just about anywhere)
• How many guests will you invite?
• What is the theme or style?
• What is the overall budget?
• What is the target catering budget?

With these and other questions answered, we can build a detailed plan and proposal that will start you off with a clear and concise picture.  We are confident that with us, you’ll find that getting the right people on your side is less complicated than you think, and will allow you to focus on the fun of being engaged!

Call us at 509.466.0231 or email: inquire@mysimplygourmetchef.com  to schedule your personal consultation today.

Michele and her bridesmaids

Our Stacked Caprese Skewers

Photography by Kristen Marie Photography  http://www.iamkristenmarie.com/

BIG TABLE

Chefs: Ryan Stoy, Jonathan Sweatt, & Juli Norris

Our very own Jonathan Sweatt, Juli Norris, & Ryan Stoy were so honored to have been invited to cook for:

BIG TABLE 

September 2011 

“CELEBRATING GREENBLUFF”   

 Being a part of this event was special, due to our desire to support BIG TABLE, & also our belief in building our local community by sourcing fresh products from local farmers & public markets. We all share a common goal of giving back to our community, to help build our local businesses & economy.

Founded in 2009 by Kevin Finch, BIG TABLE is a non-profit organization created to strengthen & build the community & offer real support for people working in the restaurant & hospitality industry.  They are an amazing group of people, led by Kevin Finch & Jill Lemon, who care about food, but also strive to care for the people in the food industry as well. (to learn more, or how you can help support BIG TABLE, visit their website: http://big-table.com)

Cherry Hill’s Barn in Greenbluff

Cherry Hill, a Greenbluff family farm, hosted the dinner in the barn near their orchard.  They also, along with other nearby farms, generously donated fresh fruits, honey, free-range eggs & vegetables.  Another local vendor, Don Townshend from Townshend Cellars, donated his wine for the dinner.  This gave the chefs the opportunity to create an incredibly fresh & truly local seven course meal, that boasted the best of what our community has to offer.

Second Course: Corn Soufflé Stacked Sandwich, with fresh corn, avocado aioli, honey glazed pancetta, heirloom tomato & free-range fried egg. AKA: McDRG

Entree Course: Herb Crusted Salmon, with maple braised lentils, braised greens, charred stone fruit relish, and pinot reduction

Four courses were paired with wine, including the Dessert Course of Grilled Peaches ‘n Cream with sour cream ice cream & ginger tuile cookie, paired with Townshend Cellar Late Harvest Viognier.  Simply Delicious!

We also want to thank Stacy Rivas, & Chef Aaron McEachran &  Chef Connor Kuhl for volunteering their time and efforts to such a worthy cause!  You ROCK!

Now that swimsuit season is almost over . . .

. . . we thought it was the perfect time to have another

GOURMET COOKIE GIVE-A-WAY!

Chocolate Dipped Cookies

Stacks of Snickerdoodles

Our delicious gourmet cookies are drool-worthy; especially when they are warm and gooey, fresh out of the oven.  And we love to share them with you, our fans.

Here’s how to enter:

1. “Like” us on Facebook  http://on.fb.me/qYM5Zo   (encourage your friends on Facebook to become Simply Gourmet fans so they can enter to win too!  They may be willing to share with you if they win!)
2. Comment on our Facebook wall or right here on our blog and tell us what’s your favorite cookie, and how you like to eat them (for example, with an ice cold glass of milk, or in the bathtub while relaxing, etc)
3. Vote for us as the BEST CATERER in KREM’s Best of Spokane Contest: http://bit.ly/nS5zNE , and tell Spokane why you LOVE Simply Gourmet!

We will randomly choose TWO lucky winners!  So, share your cookie stories with us, loosen your belt, and stay tuned to see if you win our

GOURMET COOKIE GIVE-A-WAY!!

Wine Makers’ Dinner at Arbor Crest Wine Cellars

We cordially invite you to join us for an intimate evening featuring some delicious food prepared by the culinary team at the Downriver Grill & Simply Gourmet paired with Arbor Crest Wine Cellars’ delectable, handcrafted wines.

Arbor Crest Winemaker, Kristina van Löben Sels, and Chefs Jonathan Sweatt & Juli Norris, will be on hand to answer your questions about their crafts and guide you through this special tasting event.

Time: Sunday, October 23 ~ 5:30 p.m. to 8:30 p.m.

Location: Arbor Crest ~ The Cliff House Estate

4705 North Fruit Hill Road

Dinner Menu

Butlered Appetizers

served during cocktail reception

Trio of Rustic Italian Crostini:

fresh mozzarella, tapenade and basil chiffonade

roasted red pepper, asparagus, and herbed goat cheese bundle

fresh lemon ricotta, fig compote and crisp of prosciutto

Paired with 2005 Sparkling Wine, Arbor Crest Vineyard

Second Course

Pan-seared Scallop, with pineapple and citrus beurre blanc

Paired with 2009 Sauvignon Blanc, Bacchus Vineyard

Third Course 

Asparagus Salad, with poached egg and candied pancetta

Paired with 2009 Chardonnay, Conner Lee Vineyard

Fourth Course 

Kurobuta Pork Spare Ribs, with berry BBQ sauce

Paired with 2009 Malbec from the Wahluke Slope Vineyard

Entree 

Marinated Steak, with mushroom ragu and herbed corn soufflé

Paired with 2007 Cabernet Sauvignon,  Stillwater Creek Vineyard

Dessert Course

Chocolate Pot De Crème, with Murray River Salt

Paired with 2008 Dionysus, Meritage Blend

For tickets or additional information please contact:

 Kelli Perrins with Simply Gourmet at (509) 466-0231 or kelli@mysimplygourmetchef.com.

All Aboard! (Our Catering Cruise Adventure)

The Serendipity Cruise Boat!

The Serendipity Cruise Boat

One of our latest events was to support the Northwest Children’s Home.  This benefit took place on a 99ft privately owned yacht called The Serendipity, as it cruised the bay around Coeur d’alene Lake. We had the BEST time! Not only was the water and weather perfect, but we were able to help an amazing organization raise money to help teens in need.

Fresh Buffet Menu

We offered fresh fruit and a variety of specialty cheeses, and an array of gourmet wraps and sandwiches.   We loved this event and hope to do our part to help them with successful fund-raisers again in the future!