tag:blogger.com,1999:blog-55116678328828246992024-03-13T00:05:23.947-07:00Fried Chicken & ChampagneBlog by Lisa Dupar and company, Seattle-based Chef & Cookbook Author. Recipes, party idea, reviews, and tidbits from Lisa and others at Lisa Dupar Catering & Pomegranate Bistro.Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-5511667832882824699.post-78081659425791377762011-12-06T10:54:00.001-08:002011-12-06T16:34:43.326-08:00Quick Tips: The Pama Royale<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/PNdKmro86n0?feature=player_embedded' frameborder='0'></iframe></div>
<br />
Lisa shares one of her favorite holiday cocktails, the Pama Royale!<br />
<br />
Pama Royale (page 238 in <i><a href="http://www.duparandcompany.com/cookbook/" target="_blank">Fried Chicken & Champagne</a></i>)<br />
<br />
5 ounces Cr<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px;">é</span>mant, Champagne, or other sparkling wine<br />
1 ounce Pama Pomegranate Liqueur<br />
Splash of simple syrup<br />
<br />
<i>Garnish:</i><br />
3 pomegranate seeds<br />
orange twist<br />
<br />
Fill a Champagne flute with Cr<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px;">é</span>mant, Pama Liqueur, and simple syrup. Garnish with pomegranate seeds and orange twist.<br />
<br />
<i>Makes 1 serving</i>Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com1tag:blogger.com,1999:blog-5511667832882824699.post-60029400322574092002011-11-08T16:42:00.000-08:002011-11-08T16:52:25.675-08:00Thanksgiving Recipe: Chocolate Bourbon Pecan Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUS3QvS5FsGXyz-0or-esdfJWdlWSYnMUo3-R09N49D4KdK4e3apqFd_PUb58iZoS7v7cDL-DCnyZh_vWGTkQOdR4aXKw-dMLRXUmM851oJqT7a9kGfA_dx4-DF3JnGT16ueiFzvU7Vne/s1600/pecan+pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUS3QvS5FsGXyz-0or-esdfJWdlWSYnMUo3-R09N49D4KdK4e3apqFd_PUb58iZoS7v7cDL-DCnyZh_vWGTkQOdR4aXKw-dMLRXUmM851oJqT7a9kGfA_dx4-DF3JnGT16ueiFzvU7Vne/s320/pecan+pie.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: inherit;">There's no better time of year to indulge in one of our holiday season favorites - Chocolate Bourbon Pecan Pie. Topped off with cinnamon spiced whipped cream, we hope this decadent dessert convinces you and yours to save room after Thanksgiving dinner!</span><span class="Apple-style-span" style="color: #666666; font-family: inherit;"><br /><br /><u>Lisa Dupar's Chocolate Bourbon Pecan Pie</u></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: inherit;">1 flaky pie crust <span class="Apple-style-span" style="font-size: x-small;">(see page 222 for Lisa's recipe in <i>Fried Chicken & Champagne </i>or use your own!)</span></span><span class="Apple-style-span" style="color: #666666;"><br />1 cup sugar</span><br />
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666; font-family: inherit;">1/2 cup corn syrup<o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: inherit;">1/2 cup brown sugar<o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: inherit;">2 teaspoons molasses<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666; font-family: inherit;">1 tablespoon cream<o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: inherit;">1 tablespoon unsalted butter<o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: inherit;">3 tablespoons cocoa powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666; font-family: inherit;">1 teaspoon vanilla extract<o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: inherit;">1 teaspoon maple flavoring<o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: inherit;">2 tablespoons bourbon<o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: inherit;">3 eggs<o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: inherit;">1-1/2 cups pecan halves<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666; font-family: inherit;"><i>Cinnamon spiced
whipped cream:</i><o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666; font-family: inherit;">1 cup heavy cream<o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: inherit;">1 tablespoon powdered sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666; font-family: inherit;">1/2 teaspoon cinnamon</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666; font-family: inherit;"><i>To par-bake the
pie crust:</i> Preheat the oven to 400°F. To use the upside down method, you need 2 pie pans that
are the same size. Arrange the rolled-out pie dough in one of the pie pans,
cover it with a piece of parchment paper, put the second pie pan over it, and
invert the pans. Bake for 15 minutes or until crust is blonde but not brown.
Return pans to right side up and remove the extra pie pan; set aside. To bake
using pie weights, arrange the rolled-out pie dough in a pie pan. Cover with
parchment paper and fill with pie weights or dried beans or rice. Bake at 400°F for 15 minutes
or until the crust is blonde but not brown; remove weights and set aside. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666; font-family: inherit;">Preheat the oven to 350°F.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666; font-family: inherit;">In a heavy medium-size saucepot, warm the sugar, corn syrup,
brown sugar, molasses, cream, butter, cocoa powder, vanilla, maple flavoring,
and bourbon over medium-low heat. Warm slowly, stirring with a wooden spoon,
until the sugars are dissolved and the butter is melted (the mix should appear
smooth and thick); remove from the heat as soon as the mixture is smooth. Cool
the mixture slightly. Beat the eggs together and whisk them into the mixture. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666; font-family: inherit;">Arrange the pecan halves in the bottom of the par-baked pie
crust and pour the filling over the pecans (the pecans will float to the top,
which is normal). Bake for about 40 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666; font-family: inherit;">Let the pie cool to room temperature before slicing and
serving, garnished with cinnamon spiced whipped cream.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666; font-family: inherit;"><i>To make the
cinnamon spiced whipped cream:</i> Mix cream, powdered sugar, and cinnamon, then whip into soft
peaks.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<i><span style="font-size: 12pt;"><span class="Apple-style-span" style="color: #666666; font-family: inherit;">Makes one 9-inch pie</span></span></i>Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com1tag:blogger.com,1999:blog-5511667832882824699.post-61924074890324325212011-10-10T11:11:00.000-07:002011-10-10T11:12:04.455-07:00Fall Recipe: Carrot Apple SoupLisa recently visited the Issaquah Farmers Market on it's last day of the season to share her delicious carrot apple soup. This makes for a hearty, healthy, and filling dinner in the Fall during apple season. Garnish with apple chips for a lovely sweet crunch. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT88E_1Phk9QoJwEjT3aRNYp3aG2OhFwJTy2Gg0T-NH71QfLwVg2WY1eXPcGNgSlS_wFfCdo_PreSK_mREyseHMARWtGFi3p9tdxrGFeeXO_7bI6RWJGZDy7X8Twyt0YAup2EJkxK1LgiY/s1600/pickering1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT88E_1Phk9QoJwEjT3aRNYp3aG2OhFwJTy2Gg0T-NH71QfLwVg2WY1eXPcGNgSlS_wFfCdo_PreSK_mREyseHMARWtGFi3p9tdxrGFeeXO_7bI6RWJGZDy7X8Twyt0YAup2EJkxK1LgiY/s200/pickering1.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj58jGHBqUi6MEN86Z2uZuKQRj3voE6reJS2t2Ayf4A__rXtCUj9nWwlip4LhQrRgaJJw3Kd7Zuv6Y0HSA4Rp5GYV047660CFIjvB5Sg1lBFXuLCoBrSvN-SHjKyEgmie8ltsXa6t2O3EqU/s1600/pickering3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj58jGHBqUi6MEN86Z2uZuKQRj3voE6reJS2t2Ayf4A__rXtCUj9nWwlip4LhQrRgaJJw3Kd7Zuv6Y0HSA4Rp5GYV047660CFIjvB5Sg1lBFXuLCoBrSvN-SHjKyEgmie8ltsXa6t2O3EqU/s200/pickering3.jpg" width="200" /></a></div>
<span class="Apple-style-span" style="font-family: 'Times New Roman', serif; font-size: 16px; font-weight: bold;">Carrot Apple Soup</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Times New Roman', serif;">2 tablespoons
butter or olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Times New Roman', serif;">2 cups diced
onions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Times New Roman', serif;">4 cups diced
carrot<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif;">2 cups diced
butternut or other squash<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif;">1 tablespoon
chopped ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Times New Roman', serif;">1 tablespoon
chopped garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Times New Roman', serif;">4 cups peeled
and diced Granny Smith apples<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif;">2 cups white
wine<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: 'Times New Roman', serif;">6 cups chicken
stock<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif;">1/4 cup apple
cider vinegar <o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif;">Salt and pepper<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Times New Roman', serif;">In a large pot
over medium heat, melt the butter. Add the onion and sauté until tender. Add
the carrot, squash, ginger, and garlic. Sauté for 5 minutes. Add the apples and
white wine. Simmer 15 minutes. Add the chicken stock. Continue simmering for an
additional 30 minutes. Purée the entire soup until smooth in a food processor or
with an immersion blender. Add the vinegar and season to taste with salt and
pepper.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Times New Roman', serif;">Divide the soup among individual serving bowls and serve
immediately.<i> </i><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Makes 12 to 16
servings (4 quarts)</span></i>Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com0tag:blogger.com,1999:blog-5511667832882824699.post-3254868594710025982011-09-30T14:37:00.000-07:002011-10-06T14:44:31.461-07:00Staff Spotlight: OperationsWe tapped our operations manager Andrew and staffing coordinator Carlee to share what their favorite Seattle bars were - check out their favs below!<br />
<br />
Keep checking back for more staff favorites and ideas...we will be featuring more in the coming months!<br />
<br />
<div style="text-align: center;">
<b>Andrew - Six Arms, Capitol Hill</b></div>
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<a href="http://www.mcmenamins.com/system/uploads/assets/Pubs/Six%20Arms/_MG_5233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://www.mcmenamins.com/system/uploads/assets/Pubs/Six%20Arms/_MG_5233.jpg" width="320" /></a></div>
<blockquote>
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">One
of my favorite places to go is Six Arms in Seattle off Capitol Hill. First time I was ever there was after seeing
a one-man-show called <i>I Might Be Edgar
Allen Poe</i>. We were sitting in the
loft eating a mess of hand-cut fries and enjoying one of the house-made
brews (an absolutely amazing
combination) and I looked over to notice a very large stuffed raven
(“Nevermore!”) sitting on a chandelier at eye level looking at me… Over the next few years, the number of birds
increased steadily and slowly. I was
hooked! The fries, the beers, the
life-sized Shiva, the loft and the food are all great!</span></blockquote>
<div style="text-align: center;">
<b>Carlee - Matador, Redmond & Ballard</b></div>
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<a href="http://www.seattlepowersearch.com/wp-content/uploads/2009/10/matador.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://www.seattlepowersearch.com/wp-content/uploads/2009/10/matador.jpg" width="320" /></a></div>
<blockquote>
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">I
love to do happy hour with friends at the Matador in Redmond or Ballard. They
have great happy hour specials and the food and drinks are great! I love that
it’s not your run-of-the-mill bar and their tequila selection is unlike any
other I have seen. </span></blockquote>
Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com0tag:blogger.com,1999:blog-5511667832882824699.post-45590355673447305502011-09-06T13:16:00.000-07:002011-09-14T11:42:32.819-07:00Lisa's Celebration Tips<span class="Apple-style-span" style="font-family: inherit; line-height: 21px;">With the holiday season right around the corner, many of us will be planning parties and get-togethers with our friends and family. I especially love celebrating at our home- recently we had a fabulous party to celebrate two of our dearest friends and "family" who have been apart of our catering team since the 80s. I want to share some of what I've learned over the years as a hostess- I'd love to hear any of y'alls experiences too!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVk2TM3pLRGKb2Idokh5vL4-XJtDv9mKFNlJ-Wgipx9NT6R61LS9IfnNyH4MXCDMH4rF4BpKamtZXhJm6B8ryJrLvpn05IPe4wA_Rnm81gYkLW1PVTjiO0783nfJYH3N7FoAjqO9E7GBF/s1600/mld103915_0109_streamers_xl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVk2TM3pLRGKb2Idokh5vL4-XJtDv9mKFNlJ-Wgipx9NT6R61LS9IfnNyH4MXCDMH4rF4BpKamtZXhJm6B8ryJrLvpn05IPe4wA_Rnm81gYkLW1PVTjiO0783nfJYH3N7FoAjqO9E7GBF/s320/mld103915_0109_streamers_xl.jpg" width="256" /></a></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 21px;"><i>Remember:</i> All
special events are made memorable by the attitude of the hosts </span>and the tone
they set for their guests!</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
</div>
<ul>
<li><span class="Apple-style-span" style="font-family: inherit;"><span style="line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="line-height: 115%;">When
planning your celebration, remember it’s a party, not world peace!</span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span style="line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="line-height: 115%;">One
or Two of your dishes “dialed in” will be talked about and enjoyed more than 12
items that are mediocre.</span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span style="line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="line-height: 115%;">Plan
something that gets all of your guests engaged together as a group:</span></span></li>
</ul>
<div style="text-align: center;">
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;">~ Each guest bring a bottle of wine with a story to tell about it</span></div>
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;">~ Have each guest tell something no
one knows about them</span></span><br />
<div style="text-align: left;">
<ul>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 17px;">Plan a small “take-away” so guests are reminded of the celebration, especially if it has special meaning culturally or with your family:<br /><div style="text-align: center;">
~ <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe/index.html">Homemade limoncello</a> from the Italian family as gifts at their daughter's wedding</div>
</span></span><span class="Apple-style-span" style="font-family: inherit; line-height: 18px;"><div style="text-align: center;">
<span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="line-height: 18px;">~ </span><a href="http://www.marthastewart.com/258460/apple-butter" style="line-height: 18px;">Apple butter</a><span class="Apple-style-span" style="line-height: 18px;"> made from apples in your yard for the Holiday party</span></span></div>
</span></li>
</ul>
</div>
</div>
</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTdxPM-4ROrgNZ_2iKlNaVHt-vxpYmdMr1CDzNz24t5oS1DfkYIf6mhC4sc8LqSwXOCtbLnqZGS9Sxc2u-mBtS10ms0hWa0XcNNXKhTmC7qNzZthr6yf0JNM_VfuC6ltrj1hs8PNwL9rV/s1600/limoncello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTdxPM-4ROrgNZ_2iKlNaVHt-vxpYmdMr1CDzNz24t5oS1DfkYIf6mhC4sc8LqSwXOCtbLnqZGS9Sxc2u-mBtS10ms0hWa0XcNNXKhTmC7qNzZthr6yf0JNM_VfuC6ltrj1hs8PNwL9rV/s320/limoncello.jpg" width="320" /></a></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: inherit;"><span style="line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="line-height: 115%;">You
are more important to your guests than your food, so plan your menu so you are
not a slave to the stove during your party.
(Or hire a caterer!)</span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span style="line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="line-height: 115%;"><a href="http://www.intowine.com/wine-toasts.html">Plan your toast</a> in advance of the celebration. Make it touching or humorous, but
memorable! Keep it short and sweet.</span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span style="line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="line-height: 115%;">Food
is community. Have guests bring a special dish such as “Mom’s famous dessert”
or “The dish that best represents my heritage”</span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span style="line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="line-height: 115%;">Invite
a “secret special guest” that might make it special for your guests. A local
winemaker to talk about wine, a dance instructor to teach salsa, an author to
talk about her book topic or a local musician to just sit at the piano and take
requests.</span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span style="line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="line-height: 115%;">Engage
and involve people in the celebration~ they will have vivid memories of the day!</span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span style="line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="line-height: 115%;">If
people don’t know each other, create a fun Icebreaker. A friend of mine has a
huge bowl of retro candy. Choose your favorite piece and share with others why
you chose it.</span></span></li>
<li><span class="Apple-style-span" style="font-family: inherit;"><span style="line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="line-height: 115%;">Have
an interactive table for guests: roll sushi with the chef, shake a martini with
the bartender or ice and decorate cookies to take home.</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfV7uKNFNqWJahySTP0UnjsqfEqdh_C7E18imb0__FacKjNCEwyUoClCIlAy8TF7hNzpgWYk6KHKlQ_p1NZFPApE8aYYXF9bpbsXDC-AfxFZHMlcAPGsCwtzQiy8aGa7WJlPfCbsFLDOr/s1600/Chalkboard-runner-500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfV7uKNFNqWJahySTP0UnjsqfEqdh_C7E18imb0__FacKjNCEwyUoClCIlAy8TF7hNzpgWYk6KHKlQ_p1NZFPApE8aYYXF9bpbsXDC-AfxFZHMlcAPGsCwtzQiy8aGa7WJlPfCbsFLDOr/s400/Chalkboard-runner-500.jpg" width="400" /></a></div>
<ul>
<li><span class="Apple-style-span" style="font-family: inherit;"><span style="line-height: 115%;">·<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span></span><span style="line-height: 115%;">If
you have hired a valet, have them place a little goodie or special note in the
car when the guest is leaving.</span></span></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: inherit; line-height: 18px;">Cheers!</span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit; line-height: 18px;">Lisa</span></div>
<br /></div>
Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com0tag:blogger.com,1999:blog-5511667832882824699.post-50329473185972798272011-08-02T09:58:00.000-07:002011-08-02T09:58:15.580-07:00National Ice Cream Sandwich DaySummer has been a fleeting thing this year here in the Pacific NW, but that doesn't mean we can't enjoy National Ice Cream Sandwich Day any less! Lisa's Redmond Crisp Cookies make oh so delightful sandwich ends - we love <a href="http://www.tillamook.com/products/Ice-Cream/Oregon-Strawberry-65.html">Tillamook Oregon Strawberry Ice Cream</a> as a filling!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAw655ie5zeZ_chlCDYQ2HoAiXlzeeFx6YWXZ_umnVh9CZ-pwMU2Rv0BT4VI20iLxhc7dT5WjEZamUAlO5BlS9i4gvCB0_cMYo2ot4nxhzPQwiN98wB4K2Afbe_JQbQYo27NJNgEX0RZ8/s1600/icecreamsammie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAw655ie5zeZ_chlCDYQ2HoAiXlzeeFx6YWXZ_umnVh9CZ-pwMU2Rv0BT4VI20iLxhc7dT5WjEZamUAlO5BlS9i4gvCB0_cMYo2ot4nxhzPQwiN98wB4K2Afbe_JQbQYo27NJNgEX0RZ8/s400/icecreamsammie.jpg" width="297" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="titlea" style="margin-bottom: .0001pt; margin: 0in;"><span class="Apple-style-span" style="font-family: inherit;"><st1:city w:st="on"><st1:place w:st="on"><b style="mso-bidi-font-weight: normal;">Redmond</b></st1:place></st1:city><b style="mso-bidi-font-weight: normal;"> Crisp Cookies</b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">1 cup flour<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup and 1 tablespoon chopped pecans, toasted<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">1/3 teaspoon baking powder<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon baking soda<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon salt<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">10 tablespoons unsalted butter, at room temperature<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup and 3 tablespoons brown sugar<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">1/3 cup sugar<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">1 large egg<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">1-1/4 teaspoons vanilla extract<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">1 cup rolled oats<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup and 2 tablespoons sweetened coconut<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">1 cup cornflakes<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">Preheat the oven to 325°F. Line a baking sheet with parchment paper.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><span style="color: windowtext;">Spread pecans on sheet pan and toast at 350</span><span style="color: windowtext;">°</span><span style="color: windowtext;">F for about 4 minutes; cool and set aside.</span><span style="color: windowtext; font-size: 10pt;"><o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: windowtext;"><span class="Apple-style-span" style="font-family: inherit;">In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In the bowl of a standing kitchen mixer with the paddle attachment, and whip the butter, brown sugar, and sugar at medium speed until smooth. Add the egg and vanilla, and beat well. Scrape down the sides of the bowl, then add the flour mixture and mix until evenly incorporated. Stir in oats, pecans, coconut, and cornflakes at low speed or by hand until well incorporated. Let cookie batter sit for at least 5 minutes in the refrigerator. Scoop into golf-ball-size balls (using an ice cream scoop works well), and arrange on prepared baking sheet, allowing ample space between cookies. Dip a metal spatula in water and press the cookies flat, but leave some height, about 1/2 inch. Bake for about 12 to 15 minutes, but watch them and don’t let them get too brown. Let the cookies cool on the baking sheet.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><i style="mso-bidi-font-style: normal;"><span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: inherit;">Makes about 13 large cookies</span></span></i>Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com0tag:blogger.com,1999:blog-5511667832882824699.post-64297874128773650182011-07-28T14:23:00.000-07:002011-07-28T14:23:46.186-07:00WithinSodo Open HouseWe have the pleasure of welcoming a brand new (and very gorgeous) events venue - <a href="http://www.withinsodo.com/">WithinSodo</a> - at their August 11th open house! Enjoy champagne & hors d'oeuvres provided by Lisa Dupar Catering while taking in the view from the deck; this new space caters to any event you can imagine and we're sure you'll be planning something of your own by the end of the evening!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyf8QRRetX3HaciC3FJ5etOwh2bNXaPnR0C97bEjhpBmF2TvDfWCM3II2DX8NxfBHRdUsLOMYvqNhaaRQGcYJ0Hllsv5fETPTD3W_sn0_YvAaneWlmsyXNW2gihfO0dav_VEZ1RRjW9Axe/s1600/WithinSodoOpenHouse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyf8QRRetX3HaciC3FJ5etOwh2bNXaPnR0C97bEjhpBmF2TvDfWCM3II2DX8NxfBHRdUsLOMYvqNhaaRQGcYJ0Hllsv5fETPTD3W_sn0_YvAaneWlmsyXNW2gihfO0dav_VEZ1RRjW9Axe/s640/WithinSodoOpenHouse.jpg" width="404" /></a></div>Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com0tag:blogger.com,1999:blog-5511667832882824699.post-85737490416238601782011-07-21T16:06:00.000-07:002011-07-21T16:06:35.469-07:00Tom Douglas Summer Camp 2011<div class="MsoNormal">Oh my Gosh does Tom Douglas and his team know how to have fun! Showing up early for my demo of recipes from <i>Fried Chicken and Champagne</i> at Tom’s summer camp was a fun surprise. Morning breakfast of Eggs & Bacon with Manhattans was being cleared away and Prosecco was being popped for Chef Brock Johnson’s (of Dalia Lounge) demo of amazing pates and rillettes. On the 4<sup>th</sup> day of the campers Food and Beverage Marathon, I was certain the campers would be dozing off before “lunch”. No heads hitting the desk in this classroom! These campers were serious about their food & libation tasting. Maker’s Mark was the choice for the Peach Julep starting the sampling of Southern dishes prepared by Tom’s team that were perfectly executed. Campers commented most on the Watermelon Chutney with the corn fritters and the Frogmore Stew as their favorites, though the Fried Peach Pie plates were cleaned also. Both recipes from the cookbook! After the southern mid-morning bites, they headed across the street for lunch at <a href="http://tomdouglas.com/index.php?page=palace-kitchen">Palace Kitchen</a> with Josh Henderson from <a href="http://www.skilletstreetfood.com/">Skillet</a> (one of my new favorite spots). <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Tom’s reputation for generosity spills over into everything he does and this camp experience was no different. I just wanted to take the rest of the week off and join the campers in their Fabulous Food Week. Rumor has it, next year’s class is already sold out!! </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqmJ4ga8kPCizBV5endl4x7OMlKNchAOWoHMB4JrmqSdUBwk-C7hCYCqfESpunGNjxZstSkbzp1a5oY8uKw8b_j7dnCpeZ7xOZvMHP7acY6y6mJpWDSuQmtL1bqeDLJs02-CbnYc6qrgu/s1600/TD+Summer+Camp1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqmJ4ga8kPCizBV5endl4x7OMlKNchAOWoHMB4JrmqSdUBwk-C7hCYCqfESpunGNjxZstSkbzp1a5oY8uKw8b_j7dnCpeZ7xOZvMHP7acY6y6mJpWDSuQmtL1bqeDLJs02-CbnYc6qrgu/s320/TD+Summer+Camp1.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44z_2Le5DyTnOiHZV-jlRXBmW51voIrOZLLeu0jOLpH9PS5sgKjrH5LwTD-Q3IFtP__i_QbiBY9z4eT3oNDxhCQKrI0AEbRTfBY2_U7dB1E-syPOGJ-DgFfZOIYR_Az3prWGyb2mykZyo/s1600/TD+Summer+Camp2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44z_2Le5DyTnOiHZV-jlRXBmW51voIrOZLLeu0jOLpH9PS5sgKjrH5LwTD-Q3IFtP__i_QbiBY9z4eT3oNDxhCQKrI0AEbRTfBY2_U7dB1E-syPOGJ-DgFfZOIYR_Az3prWGyb2mykZyo/s320/TD+Summer+Camp2.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DYoiANtlc3Z65vwwKqWUkKPevnKUmN_rmMX3sOYKzTUm2UWd3VAtibQGrQzczFMmhyphenhyphenmP_ia9tmqo9AP2lEDDyDQnOJtcxyN5KtR-xFVenpuxo3JPuAkhYtSZHlEdDyFHpL-67hStdmOD/s1600/TD+Summer+Camp3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DYoiANtlc3Z65vwwKqWUkKPevnKUmN_rmMX3sOYKzTUm2UWd3VAtibQGrQzczFMmhyphenhyphenmP_ia9tmqo9AP2lEDDyDQnOJtcxyN5KtR-xFVenpuxo3JPuAkhYtSZHlEdDyFHpL-67hStdmOD/s320/TD+Summer+Camp3.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal">Cheers!</div><div class="MsoNormal">Lisa</div>Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com0tag:blogger.com,1999:blog-5511667832882824699.post-15235023356388055682011-07-18T16:19:00.000-07:002011-07-18T16:53:27.091-07:00Lions, Tigers, a Zoo, and a Wedding, Oh My!This weekend was quite the wild ride! Lisa Dupar Catering had two very special events - the Jungle Party for the Woodland Park Zoo and a lavish island wedding in Friday Harbor, WA. There's usually a hustle when two big events are back-to-back, but our Woodland Park Zoo event was a four course seated dinner for 1,000! This was our biggest event to date, and we had been prepping for weeks; to see it all come together was a truly remarkable!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLrkXbW9rRQ43kV3Ckas-KnG6tJug5jgDamnFFiDX6OSwGRrxvmj2Vk8aXa83S7SjCx_3UlP8G489jUUb0f45SPMc7z9gnmFeBNm28FRsdG_cG30woEa-saiWTkmUco_9iacNIYzj1Ce9/s1600/SAM_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLrkXbW9rRQ43kV3Ckas-KnG6tJug5jgDamnFFiDX6OSwGRrxvmj2Vk8aXa83S7SjCx_3UlP8G489jUUb0f45SPMc7z9gnmFeBNm28FRsdG_cG30woEa-saiWTkmUco_9iacNIYzj1Ce9/s400/SAM_0016.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07zfgENpFn8ReisKhevCIFuFO9DznsM0IjdETVMEQBr87_VT8lgLqp0MWmeSC9sTuaQ1vhYN0IxJnE1msbvJHw0Jtfau4OCmrIz-JBwdHMkKWjeTYRacd0F3ezPsklwKOx3yVhaev7wPb/s1600/IMG_1580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07zfgENpFn8ReisKhevCIFuFO9DznsM0IjdETVMEQBr87_VT8lgLqp0MWmeSC9sTuaQ1vhYN0IxJnE1msbvJHw0Jtfau4OCmrIz-JBwdHMkKWjeTYRacd0F3ezPsklwKOx3yVhaev7wPb/s400/IMG_1580.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5KA5k3-09vMFo2XdmRg7MMvBY13tZXr2ZstfOil0c65-4ASxD1k7qZ5hrW_AmhE5FO0LoW6HpGcGSCOioP5sWIBMEK6ug04U1l7e5Fhn-hgh_-Sgxm0AxpFT6-a9U-nbuC_q59oNPUtG/s1600/SAM_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5KA5k3-09vMFo2XdmRg7MMvBY13tZXr2ZstfOil0c65-4ASxD1k7qZ5hrW_AmhE5FO0LoW6HpGcGSCOioP5sWIBMEK6ug04U1l7e5Fhn-hgh_-Sgxm0AxpFT6-a9U-nbuC_q59oNPUtG/s400/SAM_0011.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3c3yMEr20jNO9lk3jQEN40PIkLCVIuP7QO49cHRR-jdfMq68FAHU5J50brQTw2pVDD2gVWrYOz1xcPxol96nMtL7DjzJjMhKHmD2j8zxDdqOIlzZzMfhDgZ-hUOjDoBz6zXmzAtV-xBN/s1600/347419454.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3c3yMEr20jNO9lk3jQEN40PIkLCVIuP7QO49cHRR-jdfMq68FAHU5J50brQTw2pVDD2gVWrYOz1xcPxol96nMtL7DjzJjMhKHmD2j8zxDdqOIlzZzMfhDgZ-hUOjDoBz6zXmzAtV-xBN/s400/347419454.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">Some unexpected "help" in the catering area!</span></td></tr>
</tbody></table>The next day, our incredible staff made the long trip to Friday Harbor Island bright and early after working deep into the night at Woodland Park. With the clouds looking ominous, we were worried the rain would put a damper on the evening - but that wasn't the case in the least! Everything looked gorgeous and in true romantic fashion, only after the bride and groom made their way under the wedding tent did the rain come down!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">Custom Design by LDC</span></td></tr>
</tbody></table> It was truly a fairy tale wedding and we were so excited to be apart of it!<br />
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Congratulations to the catering staff for an amazing job done!Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com0tag:blogger.com,1999:blog-5511667832882824699.post-36214395750549935982011-06-23T11:24:00.000-07:002011-06-23T11:29:37.317-07:00NW Meetings & Events Magazine Awards - Best Catering Company 2011!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5Oaquy0xTrUswFdmWbOSjtzZGWfmzdnULnZ-aFsScTo6bLkT73Ssucsh803wPdRdX588EwW6YGYWuql3ksr8BmWqyUGHK-hx1s06LZmjl-U-krl9tR8Tyx0-EDxCxqBxWfM_WMT2iIy3/s1600/NWMESU11_BestOf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5Oaquy0xTrUswFdmWbOSjtzZGWfmzdnULnZ-aFsScTo6bLkT73Ssucsh803wPdRdX588EwW6YGYWuql3ksr8BmWqyUGHK-hx1s06LZmjl-U-krl9tR8Tyx0-EDxCxqBxWfM_WMT2iIy3/s1600/NWMESU11_BestOf.jpg" /></a></div><div style="font-size: 1.1em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; text-align: left;">We are so thankful and humbled to have received the Best of 2011 Award for Best Catering Company at the <a href="http://nw.meetingsmags.com/bestof">NW Meetings & Events Magazine</a> awards last night!</div><div style="font-size: 1.1em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em;">Because this award was voted for by the readers, it carries even more significance to us. Thank you to all who voted this year and we look forward to continually bringing our best to the table at each event we are a part of!</div><div style="font-size: 1.1em; line-height: 1.2em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em;"><i>From the NW M & E Magazine website:</i></div><blockquote><span class="Apple-style-span" style="font-family: inherit;"><strong>>>Best Catering Company</strong></span><span class="Apple-style-span" style="font-family: inherit;"><strong>THE WINNER IS:</strong> <a href="http://www.duparandcompany.com/" target="_blank">Lisa Dupar Catering</a></span> </blockquote><blockquote>RUNNERS UP: Foodz Catering, Salty’s on Alki</blockquote><blockquote><span class="Apple-style-span" style="font-family: inherit;">It’s a given that one of the top caterers in the Northwest serves spectacular cuisine. What sets Lisa Dupar Catering apart is outstanding attention to detail. “After 28 years of catering, we also have developed triple-check systems that we religiously stick to,” says Owner Lisa Dupar. If something does happen, “we have back-up plans to our back-up plan. We could have written the Worst Case Scenario book series!” As for service, she says, “we have a joke that if it’s legal, we’ll try our best to make it happen.” Servers have valeted cars, lifted a wheelchair-bound pastor down a rocky path to perform a service and accommodated 12 different diet restrictions in one dinner.</span></blockquote>Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com0tag:blogger.com,1999:blog-5511667832882824699.post-67801800993305157332011-06-10T12:02:00.000-07:002011-06-13T11:44:09.199-07:00IACP Conference 2011<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNGgvQq31chBle5lJsNQ7IyCCAJhefT5QRDUVFuq4qvspxNY6DYblEKuc6OUlScFK-b5nZfTBelxGj3mn3hV4iOhP7KVP9aha8va71cLxv7SVOAPAq84z4k2A4wtYoWoyPsPOPWcFhY7F/s1600/ArmadilloSteer.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNGgvQq31chBle5lJsNQ7IyCCAJhefT5QRDUVFuq4qvspxNY6DYblEKuc6OUlScFK-b5nZfTBelxGj3mn3hV4iOhP7KVP9aha8va71cLxv7SVOAPAq84z4k2A4wtYoWoyPsPOPWcFhY7F/s320/ArmadilloSteer.jpg" width="211" /></a><span class="Apple-style-span" style="font-family: inherit;">What an exciting week it has been! I had the pleasure of experiencing Austin, TX for this year's <span class="Apple-style-span" style="font-size: 15px;">International Association of Culinary Professionals (IACP) conference. </span><span class="Apple-style-span" style="font-size: 15px;">You know you have arrived in Texas when you are greeted by a Long horn steer and an invite to “race” armadillos! </span><span class="Apple-style-span" style="font-size: 15px;"> Which then was followed by a Texas sponsored <a href="http://www.republictequila.com/organic/main/index.php">Republic Tequila</a> and <a href="http://www.drippingspringsvodka.com/">Texas Dripping Springs Vodka</a> bar. </span></span><span class="Apple-style-span" style="font-size: 15px;">Cocktails were not mixed for the faint of heart!</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNoKeyuD3OV5oG93Z5m9zyaDK5GSZEasMu6MPnBqvMAe3dCkehwsmK0ZYCXsQkZLfTkD49B5TQjPOVvkoE4Uv6YEDOW0mStK6oyUs85E1aIqdC1jBYX8LxligmySnI-Ed4r5G_PFA0QZHk/s1600/frito+pie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNoKeyuD3OV5oG93Z5m9zyaDK5GSZEasMu6MPnBqvMAe3dCkehwsmK0ZYCXsQkZLfTkD49B5TQjPOVvkoE4Uv6YEDOW0mStK6oyUs85E1aIqdC1jBYX8LxligmySnI-Ed4r5G_PFA0QZHk/s200/frito+pie.jpg" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSSzu7mU6PZVwnMZwKlbmZ7EY5Ww4OPRkb_pealhj2d0sAkslzoU_o7dl8zOCq4Q4PsWVLt7yBp4Pazj6s_UO-Wt55KmLbqAIwzUlieL8L7VjscKC3JvlAhaFy7-5UB5fiI3NzfKhEMT4/s1600/steer+in+atx.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: inherit;"></span></a><span class="Apple-style-span" style="font-size: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Local Chefs served up tastes from their restaurants that left us wanting to book a reservation.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><span class="Apple-style-span" style="font-family: inherit;"> <span style="font-size: 11pt;">As a caterer, I absolutely LOVED the “FRITO PIE” (only in Texas) How about this for your next company picnic! Open a bag a Fritos, ladle in a hearty spoon of Texas Chili and topped with shredded Jack and Cheddar cheese. Insert plastic fork and serve! Fun Stuff!</span></span><br />
<div style="text-align: right;"><span class="Apple-style-span" style="font-size: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: 11pt;">I've got to tell you - <a href="http://www.fondasanmiguel.com/">Fonda San Miguel</a> has the most AMAZING Zucchini and Squash Blossom Gazpacho, served up with Serrano chili oil. 1st course...and my favorite dish. Sublime.</span></span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWxicZXteoPhnzkPTBUPfn0FvQVGX7RLXZPSH6ezb-sro5rPTujGGK0cZzDp-mGIcfO855eYG2FqcbkwW0kqjNflvzJvvnA7BIRtGTup4GVTliXS8tfa7AyE5dG4CQrTWItjQqr4-2VJ9/s1600/zucchini+squash+gazpacho.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWxicZXteoPhnzkPTBUPfn0FvQVGX7RLXZPSH6ezb-sro5rPTujGGK0cZzDp-mGIcfO855eYG2FqcbkwW0kqjNflvzJvvnA7BIRtGTup4GVTliXS8tfa7AyE5dG4CQrTWItjQqr4-2VJ9/s200/zucchini+squash+gazpacho.jpg" width="200" /></a><br />
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</div><div style="text-align: right;">If this soup is in their cookbook, it would be worth the purchase just for this recipe!</div><div style="text-align: right;"><br />
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</div><div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjirlYJT3oc7lydztndVK2KatNNhs2UG6kV3qHF72ghU7fWiEYxWhk4bRl4rRuMZZCRflLGO29YWnDzHDCJpi7XrQ6CZGpdsWl8NdFGLDKaiRqhlFbDOjwHxuXSZz45oOEv4wsZrPz9OH/s1600/lisa+and+friends+food+truck.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: right;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjirlYJT3oc7lydztndVK2KatNNhs2UG6kV3qHF72ghU7fWiEYxWhk4bRl4rRuMZZCRflLGO29YWnDzHDCJpi7XrQ6CZGpdsWl8NdFGLDKaiRqhlFbDOjwHxuXSZz45oOEv4wsZrPz9OH/s320/lisa+and+friends+food+truck.jpg" width="320" /></a></div><div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjirlYJT3oc7lydztndVK2KatNNhs2UG6kV3qHF72ghU7fWiEYxWhk4bRl4rRuMZZCRflLGO29YWnDzHDCJpi7XrQ6CZGpdsWl8NdFGLDKaiRqhlFbDOjwHxuXSZz45oOEv4wsZrPz9OH/s1600/lisa+and+friends+food+truck.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: right;"><br />
</a></div><div style="text-align: left;">I was kidnapped by my favorite Seattle Gal Chefs - Kathy Casey of Kathy Casey Food Studios - Liquid Kitchen and Danielle Custer, director at SAM TASTE - for a HOT whirlwind Street Food Tour of ATX!</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Street Food Tour Stops</b> - The Grackle, The Local Yolk, Fried Chicken & Waffle Truck, Japanese Love Balls, Bits & Druthers, Pig Vicious Taco, The Vegan Yacht and...</span></i></div></div></div></div></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JrKohu8Pb37j2oToFofrnyi4WNMddea1J1P63OB_ukkAxgE8D9svfpbrxlnSWsG2Rpn85f1G64Ni8rC45zhDyNAN9m67jVzW7bO08giFpCqX2aJNj0InzQNSXMdtUJOMdMgG_VyKxplj/s1600/Austin-Street-Food-Truck-Tour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JrKohu8Pb37j2oToFofrnyi4WNMddea1J1P63OB_ukkAxgE8D9svfpbrxlnSWsG2Rpn85f1G64Ni8rC45zhDyNAN9m67jVzW7bO08giFpCqX2aJNj0InzQNSXMdtUJOMdMgG_VyKxplj/s1600/Austin-Street-Food-Truck-Tour.jpg" /></a></div><div style="text-align: center;"><i><br />
</i></div></div><div class="" style="clear: both; text-align: center;">Last but not LEAST...GORDOUGHS BIG. FAT. DONUTS.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8s_jICgNwz8iHXRAzx5sNvOzWxbnS3vJtkA7BDQ5R9XuPvtkxHgj14It0DG8Zz3l2h0heQm2Sjjm7z9GpvP3RmhuvDbAWBXchnULUgQ1nbU1QmwykZRUDFYRoqOrHaBLDYFplT3gAPXJA/s1600/gordoughs+collage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8s_jICgNwz8iHXRAzx5sNvOzWxbnS3vJtkA7BDQ5R9XuPvtkxHgj14It0DG8Zz3l2h0heQm2Sjjm7z9GpvP3RmhuvDbAWBXchnULUgQ1nbU1QmwykZRUDFYRoqOrHaBLDYFplT3gAPXJA/s400/gordoughs+collage.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: right;"><div style="text-align: right;">Such a blast! After being immersed in Texas sized foodie delights, I had an Awards Gala to attend...where <i>Fried Chicken & Champagne </i>was up for an Oscar of the cookbook world - First Book-The Julia Child award! All the details on the ceremony and our exciting win (YEA!) will be served up next!</div></div>Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com0tag:blogger.com,1999:blog-5511667832882824699.post-7139030916960680042011-03-29T15:01:00.000-07:002011-03-29T15:10:28.744-07:00Southern Hospitality<b><span class="Apple-style-span" >Southern Hospitality is alive and kickin’</span></b><br /><p class="MsoNormal"><br />Just coming back from a whirlwind week of activities at the 5th largest wine and food festival in the country!<br /><br />The Charleston Wine and Food Festival in South Carolina filled with all things SOUTHERN!</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysV_u85bfoz8Me_ngbXlYWqNpojpF7mfZw-Araqos8ciUgtd3VWXcO_YTq37Y32TQzm_cwyhDDefjlqErFYWUp3_Te40cEftCRVfUYKwypPCUlq86jpk_AEh38QUwksQhNI5_znh0FTIL/s1600/Charleston+FWF.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysV_u85bfoz8Me_ngbXlYWqNpojpF7mfZw-Araqos8ciUgtd3VWXcO_YTq37Y32TQzm_cwyhDDefjlqErFYWUp3_Te40cEftCRVfUYKwypPCUlq86jpk_AEh38QUwksQhNI5_znh0FTIL/s400/Charleston+FWF.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5589626353354641778" /></a><br /><br /> <br />Sweet tea, Shrimp and Grits, pimento cheese puffs, Sun choke (Jerusalem artichoke) Pickles, Pork confit (Yes only in the south would James Beard Award winning Chef Mike Lata from FIG restaurant braise a suckling pig IN PORK fat) ~ time to start dieting!!!<br /><span class="Apple-style-span" ><br /><br /><b>Here are some of my highlights from the festival:</b></span><br /><br />Meeting some of my favorite Southern Kitchen guys, Chef Bob Waggoner, Chef Mike Lata, Natalie Dupree, Nancie McDermott, Frank Stitt & Cajun Chef Donald Link, to name a few.<br /><br />The winning cocktail menu from FIG restaurant- The one I enjoyed the most was The Greenthumb; prairie organic vodka, green chartreuse, lime, mint, cucumber, aloe and celery bitters<br /><br />Favorite Coffee Shop: Hope and Union<br /><br />for Seattleites to give major props to a coffee house and to drive 40 minutes for our morning fix each day you KNOW it had to be good – Incredible coffee coupled with the darn cute, newly remodeled, old Charleston one room wide house that it’s in!<br />Best Coffee in the south!<br /><br />Some of my top restaurant picks: </p><p class="MsoNormal">Closed for Business; it’s a beer bar and an overall great casual hang out. The “must” try menu item, a Pork Slap Sandwich with Pickle Slaw and of course a Beer. They also win the fun tee-shirt award with “Slap Happy” on the back of the tees.<br /><br />Hominy Grill; small neighborhood southern hangout….best cornbread, fried okra and sweet tea and let’s not forget shrimp and grits to die for…<br /><br />Poe’s Tavern (namesake- you guessed it: Edgar Allen Poe) on Sullivan’s Island …lots of Raven, Bug, and Dark poetry inspired menu items…most famous for their burgers and fish tacos.<br /><br /><br />Of course we got to show off Fried Chicken and Champagne and my family’s Charleston roots with friends of the festival. For the demo in the Celebrity Kitchen, I brought a touch of the NW home to share demoing the Seared Sea Scallops in Apple-Cider Calvados butter sauce (made with Lopez Island Apple Cider Syrup). At a cookbook signing party we shared the Strawberry Rhubarb Collins made with Seattle’s own Rhubarb DRY Soda!<br /><br /><br />The Celebrity Author reception was in an old turn of the century Charleston home on the peninsula, right in the heart of the town’s magnificent history. Of course there had to be food; cocktails, coconut cake and shrimp tea sandwiches were served. </p><p class="MsoNormal"><br /></p><p class="MsoNormal"><b>Recipies:</b><br /><br /><b>Strawberry Rhubarb Collins (pint glass)</b></p><p class="MsoNormal">1 1/2 strawberries-quartered, 1 ½ oz. Ketel One, 1 oz. Sweet & Sour, ½ oz. strawberry simple syrup (see simple syrup recipes) , 2 oz Rhubarb Dry Soda.<br /><br />SHAKEN: put quartered strawberries in a mixing glass. Add vodka, sour, strawberry simple syrup. Add ice and shake vigorously. Pour into a pint glass and top with the Rhubarb Dry Soda.<br /><br /><br /><b>Seared Scallops with Apple Cider Calvados Butter Sauce</b></p><p class="MsoNormal"><b></b>Classic French, old school, rich, buttery fattening, lovely sauce that we have been made to feel guilty about eating. Oh well, what the “H” once in a blue moon. Plus we need to keep our personal trainers busy, right?</p><p class="MsoNormal"><br />Sea Scallops 4-5 per person<br />Apple cider calvados butter sauce: Sauce for 4 portions<br />¼ Cup apple brandy (such as Calvados)<br />¼ cup apple syrup<br />2 TBLS frozen apple concentrate<br />1 clove fresh garlic chopped<br />1 teas. Finely minced fresh shallot<br />¼ C. heavy cream<br />1 TBLS apple cider vinegar<br />4 TBLS of soft butter to finish<br /><br />20 Sea Scallops<br />2-3 TBLS olive oil<br />2-3 TBLS butter<br />pinch of salt<br />• In a heavy skillet, about 8” across heat some of the oil and some butter together over medium high heat. Let it get extra hot, being careful not to let your oils start to burn or smoke.<br />• Lay about 5-6 scallops down into the hot pan - you should hear it sizzle. If you don’t, it’s not hot enough. You want to sear the outside to a beautiful golden brown – quickly.<br />• If you put all the scallops in the pan at once you won’t be able to give them the attention they need. As soon as the first 5-6 are golden brown on one side, gently turn them over. If your pan is hot enough this should take about 30 - 40 seconds on each side. You do NOT want to over cook them.<br />• Take the first batch out and in the same pan add a bit more oil and butter, repeat the process until all scallops are a beautiful golden brown on each side. Set them all aside while you make the sauce in the same pan.<br />Calvados Sauce:<br />• The pan you just cooked the scallops in may have residual oil. Pour excess off. Turn to a med. temp and use the same pan to brown the shallots and garlic in.<br />• Add the brandy, syrup, apple concentrate, cream, & apple vinegar on top of shallots and garlic. Reduce until rich and syrupy. Look at your scallop plate if jus has pulled from the scallops and is on the bottom of the plate; pour this into your reducing sauce for more scallop flavor.<br />• Finish the sauce by whipping in 4 TBLS soft butter a little at a time. Reserve warm (off the fire) and spoon over seared scallops.<br /><br />Plating: We like this served with mashed celeriac or potatoes. Some sliced apples that have been sautéed or grilled make a fun garnish also.<br /><br /><br /><br /></p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="tab-stops:69.6pt"><span style="mso-tab-count:1"> </span><o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><br /></p> <p class="MsoNormal" style="margin-left:.5in"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p>Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com3tag:blogger.com,1999:blog-5511667832882824699.post-21543304930767059682010-12-13T13:21:00.000-08:002010-12-13T13:32:43.938-08:00Ginger Molasses Cookies – a holiday favorite!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidS_OY4bz92Bp_feW-VOlEz9T035gAxFIqjfZW44SSS-qKYu7F0PMyhqiCEgdcteiImVCldQatM-SEyIDwi5mWw05EMF2uRceBSC0vYjW1frYY-b_XBA1HPneUUuPJ2ADDNLPcltSaZibD/s1600/Ginger+cookies+cookbook.png"><img style="WIDTH: 343px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5550281421660922786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidS_OY4bz92Bp_feW-VOlEz9T035gAxFIqjfZW44SSS-qKYu7F0PMyhqiCEgdcteiImVCldQatM-SEyIDwi5mWw05EMF2uRceBSC0vYjW1frYY-b_XBA1HPneUUuPJ2ADDNLPcltSaZibD/s400/Ginger+cookies+cookbook.png" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6OlLujrHlcz9kfhxbDZvDTffTitDGSjsgoCFmiaaQ82OkPVgUAgyd8PkpthlDQdCom7Vt0YndeBT0l1BNws7P4oyewf1SOzcq37Z2yNM3ZWeOIih6OQ8SKrgVS3XExNJBTrNCuXyid5S/s1600/Pom.+cinn+rolls.jpg"></a><br /><div><div><strong>Just wanted to share one of everybody’s favorite cookie recipes from Fried Chicken & Champagne. For some of you that purchased a book prior to December 1st, you may have heard we had a little Oops! The Pastry flour should read “2 ¼” cups instead of “1 1/4 “ cups.<br /></strong></div><div> </div><div>Ginger Molasses Sandwich Cookies (aka Crack Cookies)<br /><br />Our fans at Pomegranate affectionately call these Crack Cookies. They are terribly addictive—in a good way!<br /><br />Cookies:<br />8 tablespoons (1 stick) unsalted butter, at room temperature<br />1/2 cup brown sugar<br />1/2 cup sugar<br />1 egg<br />1/3 cup molasses<br />1 tablespoon honey<br />1 1/2 teaspoons baking soda<br />1/4 cup hot water<br />1-1/2 teaspoons freshly grated ginger root<br />2-1/4 cups pastry flour<br />1-1/2 teaspoons cinnamon<br />1/2 teaspoon powdered ginger<br />1/4 teaspoon ground cloves<br />1/4 teaspoon nutmeg<br />1/8 teaspoon finely ground black pepper<br />1-1/2 teaspoons vanilla extract<br />1 teaspoon cinnamon<br />1/2 cup sugar<br /><br />Filling:<br />1 cup cream cheese, at room temperature<br />1/2 cup powdered sugar<br />1/2 tablespoon vanilla extract<br /><br />To make the cookies: In the bowl of a standing kitchen mixer with the paddle attachment, whip the butter, brown sugar, and sugar at medium speed until creamy and smooth. Add the egg and whip at medium speed until smooth. Add the molasses, and continue to mix until smooth. Dissolve the baking soda in the hot water and add to bowl along with the freshly grated ginger root. Scrape down the bowl and whip for 1 minute at medium speed. In a separate bowl, sift together the pastry flour, cinnamon, powdered ginger, cloves, nutmeg, and pepper. Add the dry ingredients to the butter-molasses mixture and mix well, scraping down the bowl several times with a rubber spatula. Scoop the cookies into 1-inch balls with a small ice cream scoop, and chill until ready to bake. When ready to bake, preheat the oven to 350°F. In a small bowl, cinnamon and sugar until well mixed. Remove cookie dough from refrigerator and roll the balls in cinnamon sugar, place onto parchment-lined sheet pans. Bake until just barely done, about 7 to 8 minutes. They will be slightly cracked on top.<br /><br />To make the filling: In the bowl of a standing kitchen mixer with the whip attachment, whip cream cheese, powdered sugar, and vanilla until smooth. Set aside.<br /><br />When the cookies are cool, turn half of the cookies upside down. Place 1 to 2 teaspoons of filling, in a large dot, at the center of each cookie. Place the other half of the cookies on top, creating little sandwiches.<br /><br />Makes 25 to 30 small sandwich cookies<br /><br /><br /><br /><br /><br /><span style="font-size:130%;"><strong>Pom Cinnamon Rolls</strong></span></div><div> </div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsWSuD74GhqQhZ-N1gKrOaJcZdX3oiPVynhFmnP26xKWiBwNK4GYnWzIYVATUzE4FwtnRSWaeYBGac06fl0VLOfYDhq8OqmclV6jfmlr1vdFqI4avoYklooFy6eWBktE3UebYlPxUqzxy/s1600/Pom.+cinn+rolls.jpg"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5550281810172162674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsWSuD74GhqQhZ-N1gKrOaJcZdX3oiPVynhFmnP26xKWiBwNK4GYnWzIYVATUzE4FwtnRSWaeYBGac06fl0VLOfYDhq8OqmclV6jfmlr1vdFqI4avoYklooFy6eWBktE3UebYlPxUqzxy/s400/Pom.+cinn+rolls.jpg" /></a><br /><div></div><br /><div><br />My husband, Jonathan, is an amazing baker and pastry chef. One of the coolest memories I have is of him getting up extra early on Christmas morning to bake these cinnamon rolls for the family. You can start them the night before and form the rolls, then let them rise the morning you plan to serve them .<br /><br />Yield: 20 small rolls or 9 giant rolls<br /><br />Dough:<br />10 ounces warm milk (about 105°F)<br />2 teaspoons yeast<br />6 tablespoons sugar<br />5-1/2 cups bread flour<br />1-1/2 teaspoons salt<br />6 tablespoons (1-1/2 sticks) unsalted butter, melted<br />3 eggs<br /><br />Honey butter:<br />1 cup honey<br />1/2 pound (2 sticks) unsalted butter, room temperature<br /><br />Cinnamon sugar:<br />1 cup sugar<br />1 tablespoon cinnamon<br /><br />Icing:<br />5 ounces cream cheese, softened<br />4-1/2 tablespoons (2-1/4 ounces) unsalted butter, softened<br />10 ounces powdered sugar<br />2 ounces cream<br />1 teaspoon vanilla extract<br /><br />Prepare a sheet pan or baking dish by lining with parchment paper and spraying with nonstick cooking spray.<br /><br />To make the dough: In the bowl of a standing mixer, stir together the warm milk, yeast, and sugar by hand. Let stand still for 5 minutes. Add the flour, salt, butter, and eggs. Using the dough hook, mix to completely develop the dough, about 8 to 10 minutes (the dough should “clean” the side of the bowl, with no extra flour at the bottom; you might need to add more flour). The finished dough will be tacky but not sticky. Remove the dough hook and cover the bowl with plastic. Place the bowl in a warm area and allow the dough to double in size.<br /><br />To make the honey butter: In a medium-size mixing bowl, stir together the honey and the butter until completely mixed.<br /><br />To make the cinnamon sugar: In a small mixing bowl, stir together the sugar and cinnamon until completely mixed.<br /><br />Place the dough on a lightly floured surface. Roll out into a rectangle that is roughly 18 inches by 24 inches and about 1/2 inch thick. Liberally brush the dough with half of the room-temperature honey butter. Sprinkle with the cinnamon-sugar mixture.<br /><br />Beginning with the 24-inch side of the dough, start rolling from the bottom up to the top of the rectangle. Gently pull the dough to make an even, semi-tight spiral. Divide the “log” by cutting it in half, and then in half again, with a serrated knife. Divide each quarter into 5 pieces. Lay each piece on its side. Take the “tail” of the first piece and gently pull and wrap it around, tucking it under the roll. Press down slightly on the roll and place it on the sheet pan. Continue with the rest of the rolls. Start the day before and that will make it easy Christmas morning to bake warm cinnamon rolls. I have inserted the method below for finishing the baking the next day.<br /><br /><br />“Press down slightly on the roll and place it on the sheet pan. Continue with the rest of the rolls.”….. Wrap the pan in plastic and refrigerate overnight. First thing in the morning, pull the cinnamon rolls out and let them sit covered with a cloth on top of your stove or another WARM place to rise for 2 hours. It is important that they are warm or they won’t “proof” (rise) properly.<br /><br />“Preheat the oven to 350°F.<br /><br />Bake the cinnamon rolls for 15 to 20 minutes, or until they are a deep golden brown, rotating the pan halfway through. Remove from oven and lightly brush with reserved honey butter.”<br /><br /><br />Cover and place the rolls in a warm area and let them rise again.<br /><br />Preheat the oven to 350°F.<br /><br />Bake the cinnamon rolls for 15 to 20 minutes, or until they are a deep golden brown, rotating the pan halfway through. Remove from oven and lightly brush with reserved honey butter.<br /><br />To make the icing: Place cream cheese and butter in the bowl of a standing kitchen mixer, and mix until smooth at low speed. Add the powdered sugar, cream, and vanilla, and whip until smooth.<br /><br />When the rolls are completely cool, ice them. Serve them cool or warmed in the oven at 325°F for 2 to 3 minutes. </div></div></div>Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com0tag:blogger.com,1999:blog-5511667832882824699.post-91594449594556468692010-10-25T11:56:00.001-07:002011-06-09T16:36:16.417-07:00Quillisascut Farm School Trip - October 2010Our culinary team just spent 4 days at the Quillisascut Farm School with<br />
Rick and Loralea Misterly. Our 9 chefs cooked together and "helped" Rick<br />
and Loralea with their daily chores of milking goats, feeding goats,<br />
dogs, cats, pigs, ducks, turkeys and a calf. We were "helpers" with<br />
pressing walnut oil, picking vegetables, pressing apples for cider,<br />
making goat feta & chevre.<br />
We fabricated one of Rick's goats that he slaughtered for us to cook.<br />
This was an enlightening experience for me as a chef. All cooks and<br />
eaters need to make the connection that amazingly hard working people<br />
raise the food we eat. Imagine being the person that gives up the life<br />
of their farm animal (that has a name) they have cared for from birth<br />
for our dinner. It is humbling and sobering. I've always appreciated<br />
food and the work of our farmers, but walking a mile in their shoes is<br />
something exceptionally different. As they graciously taught us ~<br />
people also need cooks to take these hard earned ingredients and treat<br />
them with respect. Respect includes not wasting, not over or<br />
undercooking, not over preparing, over portioning and not<br />
overeating......Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com0tag:blogger.com,1999:blog-5511667832882824699.post-79386630824855721282010-10-18T14:38:00.000-07:002010-10-21T10:33:55.317-07:00<span style="font-family:trebuchet ms;color:#cc0000;">FEATURED WINEMAKER, Eric Dunham, Dunham Cellars</span>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXG9S3gN0pxtejPGdogh6ivlOfIikmw812hIZVm9Q5QWd106LfEPlwz88aY6OKJt6HUy_jg0QhX5dlT_6KYOhvzfTq_quLVC2Yk5-K-8xr9iSmMeAvbwNPyJcL-jXfhkrGN_lmAJzM-PC/s1600/wine+maker.png"><img style="WIDTH: 400px; HEIGHT: 311px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529505332100849618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXG9S3gN0pxtejPGdogh6ivlOfIikmw812hIZVm9Q5QWd106LfEPlwz88aY6OKJt6HUy_jg0QhX5dlT_6KYOhvzfTq_quLVC2Yk5-K-8xr9iSmMeAvbwNPyJcL-jXfhkrGN_lmAJzM-PC/s400/wine+maker.png" /></a>
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<br /><span style="font-family:trebuchet ms;">Eric Dunham, among other WA Wine makers are featured after the cocktails section of the cookbook. We couldn’t resist an opportuntiy to give a shout out to the amazing wine industry in Washington State and the amazing winemakers that make it special.
<br />When I heard someone say that “everyone claims to be Eric Dunham’s friend” I just had to smile. Eric makes friends with virtually everyone he meets. His wines are world class www.dunhamcellars.com and his artwork is stunning www.ericdunhamart.com He is always the first to say “yes” to winemaker dinners, joint food and wine adventures and the first to say “SURE I’d love to have a page in the cookbook”… “Sure, I’ll pose with a coonhound!”.
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<br />Jonathan and Lisa will be cooking with Eric in Walla Walla on November 6 for
<br />His Harvest winemaker dinner series. Cookbooks will be available for Eric to sign with his artist’s signature!
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<br /><span style="color:#cc0000;">A SOUTHERN FAVORITE (from the cookbook) – Frogmore Stew</span> </span>
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<br /></span><span style="font-family:trebuchet ms;">Anything called Frogmore Stew makes you curious. What the heck is in it? When I first tasted this stew in South Carolina, I had to find out where it got it’s name - no frogs in the stew??
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<br />This stew gets its name from the small town of Frogmore on St. Helena Island off the coast of South Carolina. Frogmore was once a bustling seafood and caviar center. In the late 20th century the town’s name was changed to St. Helena, leaving the name “Frogmore” to the cuisine and folklore of the South.
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<br /><span style="font-family:trebuchet ms;">Frogmore Stew
<br />Shrimp, crab, andouille sausage, sweet corn in shellfish broth
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<br />Yield: 8
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<br />¼ Cup Olive oil
<br />1 leek
<br />1`cups white wine
<br />2 qts. Fish stock
<br />1 large tomato, diced
<br />1 fennel bulb, save green fronds for garnish
<br />1 whole corn cob cut through the cob into 1 “ rings
<br />1 onion, diced
<br />2 cloves of garlic
<br />1 lb. sliced Andouille sausage, 1 lb. of Shrimp meat & ½ lb. of crabmeat
<br />¼ tsp. each thyme, marjoram, old bay seasoning, cracked black pepper to taste, 1 tiny pinch of ground clove
<br />Dry vermouth to finish – optional
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<br />In a large pot, sauté all diced veggies in olive oil. Add seasoning stir in the wine and bring to a simmer. Add stock. Depending on the strength of the stock you may need a pinch of *lobster base. Cook for 10-15 minutes. Add fish and simmer JUST before serving and cook until done. Add splash of dry vermouth.
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<br /><span style="color:#cc0000;">FOR THE KIDS</span>
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<br />This is fun to make with the kids- my kids are not kids anymore and they STILL want to make these with me!
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzJzOz2vV-oh4P-FQ9Flhqaru3owbSJq2HJL512UvsMWQyuKsBZeJmdLh2zoXbQddJAs_Jxh3zX4FWTyqpKXN8WdYTbnLnhNvj-RIzQW927y4kwIxxtswtFPkKMMJdCcrYkF9WDON1vAIY/s1600/yummier.png"><img style="WIDTH: 299px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529506579591781298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzJzOz2vV-oh4P-FQ9Flhqaru3owbSJq2HJL512UvsMWQyuKsBZeJmdLh2zoXbQddJAs_Jxh3zX4FWTyqpKXN8WdYTbnLnhNvj-RIzQW927y4kwIxxtswtFPkKMMJdCcrYkF9WDON1vAIY/s400/yummier.png" /></a>
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<br />Years ago, I was given this recipe by a mom-pal at our children’s preschool. Twenty years later, kids are still asking for them. Unlike chocolate truffles, they live in the freezer until you’re ready to enjoy them.
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<br />Crunchy Peanut Butter Balls
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<br />8 tablespoons (1 stick) unsalted butter, at room temperature
<br />2 cups crunchy peanut butter, at room temperature
<br />2-2/3 cups powdered sugar, sifted
<br />3 cups Rice Krispies or other crisp rice cereal
<br />2 pounds high-quality bittersweet chocolate, chopped into small pieces
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<br />In the bowl of a standing kitchen mixer fitted with a paddle attachment, blend together the butter, peanut butter, and powdered sugar until smooth. Carefully fold in the Rice Krispies so as not to crush them. Roll into small balls, using a small 1/2-ounce ice cream scoop (a scoop is easier and makes consistent bonbons). Freeze the peanut butter balls for at least 3 hours.
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<br />Line a baking sheet with parchment paper, and set aside.
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<br />Melt the chocolate in a double boiler over very low heat. Stir to prevent the chocolate from getting too hot as it melts; it should not feel hot to the touch. As soon as the chocolate is melted, remove it from the heat. Remove the peanut butter balls from the freezer. Dip 5 bonbons at a time into the melted chocolate; use a fork to remove the bonbons so the chocolate can drip back into the bowl. Transfer the dipped bonbons to the prepared baking sheet, and refreeze to let the chocolate set up. Dip the bonbons in chocolate once more for a second coat. Refreeze the bonbons, and store in the freezer in tightly sealed containers until ready to serve. The bonbons will last 6 months in the freezer.
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<br />Makes 48 to 68 bonbons, depending on the scoop size
<br />Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com0tag:blogger.com,1999:blog-5511667832882824699.post-24672534008529834232010-09-20T12:00:00.001-07:002010-09-20T12:10:05.319-07:00South Carolina<p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbraXCvMoL9GPHDUkh66JFQfGCEHXN-NzNJ_ngYACmlnkhcKs5sP6KJ-fRpt-zR1pEkBCuq50yOxJwuhYdQbHi-ZoyJzlhw9mlIFnR8GnuVH89SMIjLtF_ZdU9sLyFBysRuJ9Ryey3Eqr/s1600/SCspread.gif"><img style="WIDTH: 385px; HEIGHT: 424px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519072795713964418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbraXCvMoL9GPHDUkh66JFQfGCEHXN-NzNJ_ngYACmlnkhcKs5sP6KJ-fRpt-zR1pEkBCuq50yOxJwuhYdQbHi-ZoyJzlhw9mlIFnR8GnuVH89SMIjLtF_ZdU9sLyFBysRuJ9Ryey3Eqr/s400/SCspread.gif" /></a></p><p align="left"><span style="font-family:trebuchet ms;">Here are a few images from a recent cookbook trip to South Carolina. Lisa <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Dupar</span>, Kathryn Barnard, the cookbook's photographer, Callie Meyer, creative director, & Alicia <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Nammacher</span>, cookbook designer all enjoyed seeing Lisa's childhood stomping grounds and inspirations for many recipes in the book. If you have not been to Charleston, South Carolina, it is a amazing town with charming people and strikingly beautiful landscapes. </span><br /></p>Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com0tag:blogger.com,1999:blog-5511667832882824699.post-81011709251080975182010-07-19T13:18:00.000-07:002010-07-19T14:05:13.348-07:00Fried Chicken & Champagne - a blog is born!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKY7JjjN87zaIuSLTM52cme-R7gQUxFUpSxC0tYD1J-JRPJ7E0tW-stZcp7W6YqFyvdPi7ZNxcrkLWLw1ifVG8z3gZAICrRoVt1iiqdhISyzMiGIZaIdsbIyMZsbUFyybzqrSauwfAI5o/s1600/FC&CCover.jpg"><img style="WIDTH: 338px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5495717490410938226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKY7JjjN87zaIuSLTM52cme-R7gQUxFUpSxC0tYD1J-JRPJ7E0tW-stZcp7W6YqFyvdPi7ZNxcrkLWLw1ifVG8z3gZAICrRoVt1iiqdhISyzMiGIZaIdsbIyMZsbUFyybzqrSauwfAI5o/s400/FC&CCover.jpg" /></a><br /><div><div><span style="font-family:trebuchet ms;"><em></em></span></div><div><span style="font-family:trebuchet ms;"><em><span style="font-family:trebuchet ms;color:#cc0000;">Fried Chicken & Champange</span></em> represents my life in the kitchen. From sand-box cakes to clambakes, from farm-fresh eggs to freshly felled venison, my inspiration is a mix of the hometown and the haute. In the end, I'm simply a southern gal who can't resist a glass of champagne with a plate of fried chicken. I hope my recipes, whether from the high-end or the down-home, add to the inspirations you've gathered in your own life. </span></div><br /><div><span style="font-family:trebuchet ms;">- LISA DUPAR, Chef & Author</span></div><br /><div></div></div>Lisa Duparhttp://www.blogger.com/profile/01352753459718411884noreply@blogger.com2