WithinSodo Open House

We have the pleasure of welcoming a brand new (and very gorgeous) events venue - WithinSodo - 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!

Tom Douglas Summer Camp 2011

Oh my Gosh does Tom Douglas and his team know how to have fun! Showing up early for my demo of  recipes from Fried Chicken and Champagne 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^th 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 Palace Kitchen with Josh Henderson from Skillet (one of my new favorite spots).

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!! 

Cheers!

Lisa

Lions, 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!

Some unexpected "help" in the catering area!

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!

Custom Design by LDC

 It was truly a fairy tale wedding and we were so excited to be apart of it!

Congratulations to the catering staff for an amazing job done!

NW Meetings & Events Magazine Awards - Best Catering Company 2011!

We are so thankful and humbled to have received the Best of 2011 Award for Best Catering Company at the NW Meetings & Events Magazine awards last night!

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!

From the NW M & E Magazine website:

>>Best Catering CompanyTHE WINNER IS: Lisa Dupar Catering 

RUNNERS UP: Foodz Catering, Salty’s on Alki

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.

IACP Conference 2011

What an exciting week it has been!  I had the pleasure of experiencing Austin, TX for this year's International Association of Culinary Professionals (IACP) conference.  You know you have arrived in Texas when you are greeted by a Long horn steer and an invite to “race” armadillos!  Which then was followed by a Texas sponsored Republic Tequila and Texas Dripping Springs Vodka bar.  Cocktails were not mixed for the faint of heart!

Local Chefs served up tastes from their restaurants that left us wanting to book a reservation.

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!

I've got to tell you - Fonda San Miguel has the most AMAZING Zucchini and Squash Blossom Gazpacho, served up with Serrano chili oil.  1st course...and my favorite dish. Sublime.

If this soup is in their cookbook, it would be worth the purchase just for this recipe!

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!

Street Food Tour Stops - The Grackle, The Local Yolk, Fried Chicken & Waffle Truck, Japanese Love Balls, Bits & Druthers, Pig Vicious Taco, The Vegan Yacht and...

Last but not LEAST...GORDOUGHS BIG. FAT. DONUTS.

Such a blast!  After being immersed in Texas sized foodie delights, I had an Awards Gala to attend...where Fried Chicken & Champagne 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!

Southern Hospitality

Southern Hospitality is alive and kickin’

Just coming back from a whirlwind week of activities at the 5th largest wine and food festival in the country!

The Charleston Wine and Food Festival in South Carolina filled with all things SOUTHERN!

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!!!


Here are some of my highlights from the festival:

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.

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

Favorite Coffee Shop: Hope and Union

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!
Best Coffee in the south!

Some of my top restaurant picks:

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.

Hominy Grill; small neighborhood southern hangout….best cornbread, fried okra and sweet tea and let’s not forget shrimp and grits to die for…

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.


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!


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.

Recipies:

Strawberry Rhubarb Collins (pint glass)

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.

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.


Seared Scallops with Apple Cider Calvados Butter Sauce

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?

Sea Scallops 4-5 per person
Apple cider calvados butter sauce: Sauce for 4 portions
¼ Cup apple brandy (such as Calvados)
¼ cup apple syrup
2 TBLS frozen apple concentrate
1 clove fresh garlic chopped
1 teas. Finely minced fresh shallot
¼ C. heavy cream
1 TBLS apple cider vinegar
4 TBLS of soft butter to finish

20 Sea Scallops
2-3 TBLS olive oil
2-3 TBLS butter
pinch of salt
• 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.
• 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.
• 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.
• 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.
Calvados Sauce:
• 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.
• 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.
• 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.

Plating: We like this served with mashed celeriac or potatoes. Some sliced apples that have been sautéed or grilled make a fun garnish also.

Ginger Molasses Cookies – a holiday favorite!

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.

Ginger Molasses Sandwich Cookies (aka Crack Cookies)

Our fans at Pomegranate affectionately call these Crack Cookies. They are terribly addictive—in a good way!

Cookies:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/3 cup molasses
1 tablespoon honey
1 1/2 teaspoons baking soda
1/4 cup hot water
1-1/2 teaspoons freshly grated ginger root
2-1/4 cups pastry flour
1-1/2 teaspoons cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon finely ground black pepper
1-1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 cup sugar

Filling:
1 cup cream cheese, at room temperature
1/2 cup powdered sugar
1/2 tablespoon vanilla extract

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.

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.

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.

Makes 25 to 30 small sandwich cookies





Pom Cinnamon Rolls

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 .

Yield: 20 small rolls or 9 giant rolls

Dough:
10 ounces warm milk (about 105°F)
2 teaspoons yeast
6 tablespoons sugar
5-1/2 cups bread flour
1-1/2 teaspoons salt
6 tablespoons (1-1/2 sticks) unsalted butter, melted
3 eggs

Honey butter:
1 cup honey
1/2 pound (2 sticks) unsalted butter, room temperature

Cinnamon sugar:
1 cup sugar
1 tablespoon cinnamon

Icing:
5 ounces cream cheese, softened
4-1/2 tablespoons (2-1/4 ounces) unsalted butter, softened
10 ounces powdered sugar
2 ounces cream
1 teaspoon vanilla extract

Prepare a sheet pan or baking dish by lining with parchment paper and spraying with nonstick cooking spray.

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.

To make the honey butter: In a medium-size mixing bowl, stir together the honey and the butter until completely mixed.

To make the cinnamon sugar: In a small mixing bowl, stir together the sugar and cinnamon until completely mixed.

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.

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.


“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.

“Preheat the oven to 350°F.

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.”


Cover and place the rolls in a warm area and let them rise again.

Preheat the oven to 350°F.

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.

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.

When the rolls are completely cool, ice them. Serve them cool or warmed in the oven at 325°F for 2 to 3 minutes.