Saying Goodbye to Family: Sausalito Jazz & Blues by the Bay

Parties That Cook believes that the magic of food can and does create connections; it creates family.Not every company is as tightly knit as Parties That Cook. When you join our team, you join our family. Each member is unquestionably valuable, and the Founder & CEO, Bibby Gignilliat, has crafted a really unique culture of support.

So when Chef Jen informed us of her need to move across the country, we were a little heartbroken to say goodbye. To cope with the on-setting depression, we decided to close the office early and head out to Sausalito for their Friday night jazz concert.How better to say goodbye than with a casual company picnic on a sunny afternoon near the water?!

Walking up to the group, this intern was introduced to a number of family members she previously knew only by name. We all settled down on our blankets and devoured Bibbys delicious curried tuna inminipita pockets. (Picnic finger food in true PTC fashion.) Perfectly savory with a slight sweetness, I couldnt get enough of these. But let me tell you, the raspberry bars were even more incredible. The mild tartness of the raspberries and the sweet, crumbly almond crust come togetherto just melt in your mouth. I didnt even realize they were a PTC recipe, but Im still dreaming about these bars.

The big band jazz later serenaded us as we caught up on everyones plans. Laughter rose and a few of our crew stood up and danced. Music creates family in a similar way to food, and I think this was the perfect way to spend a Friday night. Dusk began to fall and the temperature began to drop as I watched everyone in our party embrace Jen and tell her how much her energy, skills, and laughter would be missed. If that isnt family, I dont know what is.

Goodbye Jen! Best of luck on all your ventures and we hope you stay in touch!

Saying Goodbye to Family: Sausalito Jazz & Blues by the Bay

Parties That Cook believes that the magic of food can and does create connections; it creates family.Not every company is as tightly knit as Parties That Cook. When you join our team, you join our family. Each member is unquestionably valuable, and the Founder & CEO, Bibby Gignilliat, has crafted a really unique culture of support.

So when Chef Jen informed us of her need to move across the country, we were a little heartbroken to say goodbye. To cope with the on-setting depression, we decided to close the office early and head out to Sausalito for their Friday night jazz concert.How better to say goodbye than with a casual company picnic on a sunny afternoon near the water?!

Walking up to the group, this intern was introduced to a number of family members she previously knew only by name. We all settled down on our blankets and devoured Bibbys delicious curried tuna inminipita pockets. (Picnic finger food in true PTC fashion.) Perfectly savory with a slight sweetness, I couldnt get enough of these. But let me tell you, the raspberry bars were even more incredible. The mild tartness of the raspberries and the sweet, crumbly almond crust come togetherto just melt in your mouth. I didnt even realize they were a PTC recipe, but Im still dreaming about these bars.

The big band jazz later serenaded us as we caught up on everyones plans. Laughter rose and a few of our crew stood up and danced. Music creates family in a similar way to food, and I think this was the perfect way to spend a Friday night. Dusk began to fall and the temperature began to drop as I watched everyone in our party embrace Jen and tell her how much her energy, skills, and laughter would be missed. If that isnt family, I dont know what is.

Goodbye Jen! Best of luck on all your ventures and we hope you stay in touch!

Stay Classy with our Chefs Table Corporate Dining Experience

Marketing Intern Erin checking in, here. Im really looking forward to this Friday, when Ill get to work my firstChefs Table event. Though this is mainly an opportunity for me to experience another event type first-hand, Im intrigued as to how our more formal gatherings work.

First of all, its important to note that Chefs Table isnt solelya corporateteam buildingevent. Rather, we encourage groups ofcoworkers, clients, family and friends toutilize this event to strengthen bonds.Parties That Cookevents are rather ingenious because they cover such a wide variety of corporate andprivateevent needs.

AtParties That Cook, were about buildingcommunity, providing excellentservice, and initiatingfun interaction. How will this translate in a more formal setting, you say?Lets see how we differentiate Chefs Table from Sumptuous Small Plates while maintaining Parties That Cookscore values!

Upon arrival, attendees grab a name tag and mingle for a bit. Once the guests have settled in with a glass of wine and a bite from our antipasti platters, the lead chef begins a lively cooking demonstration. This is no boring lecture in a room of fidgeting people. Guests are immersed in culinary tips and tricks, and even invited to drop some knowledge on the group, themselves. Bet you didnt expect Bob from accounting to know how to the difference between a bulb and clove of garlic!Now that everyones all warmed up, the chef divides the group into teams to prepare different recipes from the themed, four-courseChefs Table menu.

Each delicious seasonalmenu distinctly features a particular region of the world, and the exotic flavors that can be found there. Current menus feature recipes reminiscent of Italy, Mexico, and Southeast Asia.I, for one, think its impressive to know how to make authentic tortillas rather than grabbing some off supermarket shelves.And after sitting in on yesterdays staff meeting, I know Chef Tanya is already working on next seasons menus. Dont mind me as I drool in anticipation.

Back to the event: As everyone cooks, chefs are right there with them to provide all the guidance teams might need. And Im not talking about taking-over-the-kitchen help; think more along the lines of providing insider chopping techniques or geniusfix-my-blunder hacks. The experience isYOURS, and our chefs are there to ensure that its a great one. How often do you get to interact with a professional chef, anyway?! Too cool.

Now that the meal has been prepared, its time for my favorite part: Eating. No passing platters for you all guests are invited to sit down and relax while PTC staff takes care of the rest. Our team buzzes around each table, filling glasses and serving the dishes of each course. Enjoy your masterpiece, reflect on the culinary journey that got you here, and bond with your fellow diners. Seems to me like you can have bake your cake, and eat it too!

A Summer Celebration Recipe: Watermelon Gazpacho with Shrimp Ceviche

Courtesy of Vicki Nunn

Tomorrow is the Fourth of July, one of my favorite holidays. Some of my favorite Independence Day memories include watching the glittering displays of fireworks against the night sky while lying in a giggling dog-pile with all the neighborhood kids, spending the day strategically eating as much as possible at our giant annual picnic, and of course, munching on crisp watermelon as the juice leaves sticky sweet trails down my arms.
Actually, watermelon is probably one of my all-time favorite components of the 4th of July and summer in general. Watermelon selection is an event in itself. Our run to the grocery store demands a good ten minutes of searching for the biggest and sweetest smelling melon. Then, its back home to slice it into wedges that disappear as fast as theyre cut.

I love how versatile watermelon is, and hearing so much about watermelon flavored drinks lately makes me want to experiment myself. In particular, I hope to try this recipe forLouisa Shafias Watermelon, Mint, and Cider Vinegar Tonicbecause it sounds as crisp and delicious as the fruit itself. If you give it a go at your Fourth of July celebration, please let me know how it went!

Another intriguing watermelon recipe, I found in theParties That Cook recipearchives.One of my summer favorite recipes is gazpacho, a cold Spanish soup that is typically tomato based. This recipe for Watermelon Gazpacho with Shrimp Cevichedefinitely sparked my interest! Im so excited to try it myself, so I thought Id share the recipe with you.

We all have our favorite Independence Day memories and traditions. What are yours? Let us know in the comments!

Ingredients
Gazpacho:
1 large red bell pepper
1 ear corn
3 cups seedlesswatermelon
2 1/2 pounds ripe red heirloom tomatoes
1 pound English cucumber, peeled and seeded
1 chipotle in adobo, seeds removed, coarsely chopped
2 teaspoons chipotle adobo sauce
2 scallions, white and green parts only
1 garlic clove
3 Tablespoons lime juice
1/3 cup cilantro leaves, roughly chopped
2 Tablespoons extra-virgin olive oil
1 Tablespoon Kosher salt

Shrimp Ceviche:
1/2 lb. baby shrimp (70 count), cleaned and deveined
1/2 cup lime juice
1/4 teaspoon Kosher salt
1 Tablespoon finely chopped cilantro leaves

Methods/Steps
Roast Peppers and Corn:Roast red bell peppers over an open flame until blackened. Put into a paper bag for 5 minutes then peel off charred skin and remove seeds and stem. Roast corn over a flame, turning frequently, until the corn is charred.

Chop and Puree:Roughly chopwatermelon, tomatoes, cucumber, roasted red peppers and jalapeno. Cut corn off cob. Combine. Add chipotle and adobo, scallions, garlic, lime juice, cilantro, olive oil and salt. In a food processor or blender, puree the mixture until smooth. Transfer to a pitcher.

Shrimp:Combine shrimp, lime juice, salt and cilantro and allow to sit for 3 hours. Drain off juice.

Additional Tips
To Serve:In center of individual serving bowls place small mound of shrimp ceviche. At the table, pourwatermelongazpacho into the bowls around the shrimp.

Serves/Makes
Serves 10

Happy Fourth of July!

Marketing Intern Turned Guest Participates at Corporate Cooking Competition

Part of my internship this summer involves experiencing the many different kinds of team building activitieswe provide. Last weeks adventure was a Sumptuous Small Plates Challenges, our classic cocktail-style event with a competitive twist. Parties That Cook really knows how to stage successful and entertaining corporate events, so I was excited for this particular event. Taking on the role of a guest, I was assigned to help with the Boston Cream Trifle with Strawberries. YUM.

When the guests strolled in, we promptly started pouring wine, sodas, and large glasses of water. It was a sweltering day, and these guest chefs needed to stay hydrated. We were at the Montclair Womens Clubnear Stanford, and since we had over fifty guests,I really appreciated the shear amount of space!

Fifty people produce a lot of body heat, so we threw open the doors and windows and settled down to listen to Chef Heather present the preliminary demonstration and safety tips. She was full of witty one-liners like Hot behind! or Hot item coming through! These are two of our signature signals for moving hot objects. (In case you missed it: The first is a compliment, and the second compliments yourself.) Our guests found the demo very amusing and was visibly excited to get to work.

As my dessert team assembled around our cooking station, we surveyed the recipe. There were three parts to cover: cake, ganache, and custard. This wasnt going to be easy, but having tasted other PTC recipes, I knew itd be well worth the effort. We divided ourselves into three mini teams before heading off for the all-important hand washing.

Back at the station, a few of the guys began cracking the 24 eggs going into the cake, and it became apparent that a few people on my team had never baked before. Not a problem! Between the four of them, they figured out how to separate the yolks from the whites, all the while jokingly rating each other and rearranging their assembly line for efficiency. This was teamwork at its finest: Figure out what each persons strength is, and use it to get the best results. Seeing that they had everything under control, I turned my attention to the custard.

Now, I love making pie. Last summer was essentially the Summer of Pie in my house. My parents gracefully put up with an endless troupe of teenagers coming through to eat the 3-4 pies Id baked that week.Remembering that even I had quite a bit of difficulty with my first couple of attempts at custard, I was prepared for this group to run into the same issue: namely, getting the custard to thicken properly.

With measured ingredients in hand, we began to heat the cream and sugar as other teammates separated yolks from whites. We tempered the eggs, adding a bit of the cream before stirring it all back into the the cream mixture. This was all very new for my team, and I was excited to be part of it.

Of course, the ovens were being hogged by another group, so I ran off to the kitchen for some space and temperaturenegotiating. After a few minutes, we realized wed forgotten to add the cornstarch. For those of you that dont know, cornstarch is a thickening agent. We consulted Heather, and she said the eggs had done all the thickening on their own. First time, and this group was already having more success than I had!Hooray!!!

Aside from the cake baking s-l-o-w-l-y, everything went off without a hitch. We began assembling our dish in itty-bitty dessert cups withtiny tasting spoons youd find at ice creameries. The presentation was cute, but we were rushing to get our dish onto the judging table before the clock ran out! Though we submitted our main platter to the judges in the nick of time, we were still assembling as teams began sampling the other dishes. The pressure was on!

And thats when something really amazing happened. Folks from other teams came over and joined our assembly line until every last cup had been filled. This group of amazing people wouldnt let anyone in their company fall behind.

I enjoy serving at Parties That Cook events, but I really loved being a participant. It was fun and exciting to watch people who had never baked, used an oven, cracked an egg, etc. be so willing to immerse themselves in the process. We laughed, worked together to fix mistakes, and even had a fun slam dunking egg shells into the trash. Cooking brings out a special joy, and this girl enjoyed every second of it.

Silicon Valley Beer Week Celebrates Changing Tastes

Silicon Valley Beer Week is already underway! Having started on Sunday, July 28th, this festival highlights the best craft beers in the region. Delicious brews and bites can be found through Saturday, August 3rd. Cant you already hear the contented sighs? Actually, craft beer is becoming quite the trend. In recent years, beer sales have been dropping as craft beer and hard cider sales are steadily growing. This consumer trend suggests that the market of drinkers are willing to pay a little more for their booze if it has better flavor and quality. The New Yorker published an article and their interactive craft beer map last month about the amazing boom in the craft beer industry that is country-wide. Although California, and particularly Northern California boasts the number one spot for craft beer production, other regions are beginning to jump on board this trend.

What does this mean for the beer drinkers out there? Time Magazine claims that the dramatic increase in craft brewers is stimulating variety and competition. This means, better beer. The brews that make it have to be good because the consumer is too knowledgeable to accept anything mediocre. Instead, the new brewers have to explore new tastes and varieties, and we get to be the lucky tasters!

So what about those that dont like beer, craft or otherwise? What I find particularly interesting is that the growth in craft beer sales is lumped together with cider sales. As if they were the same thing. Ha. Even though craft beer is growing rapidly, it seems like cider may be the next big drink in the USA.In 2005, CC Mangers cider made its big debut in European markets and began the movement towards a larger demand for more premium alcohol like craft beer and even ciders. Reuterssuggests that the tiny cider industry may soon be a contender even for the wine industry. World-wide! Although rather small at the moment, the cider industry is having a profound effect with its various flavors that range from dry to sweet, clean to peaty. Such a range makes it a great substitute for wine when you are out at a bar with a bunch of beer drinkers. Plus, depending on what you like, there is a cider for you.

Having spent the last six months in the British Isles, I can safely say that cider is easily obtainable there and it is easily a drink of choice. Almost every pub I went into had at least two varieties of cider on tap. Personally, I prefer the Irish Bulmers or Swedish Rekorderlig varieties. The crisp dry flavor of a Bulmers Original does not hint at the idea of grown-up apple juice. This is a drink for an adult despite its popularity among a younger crowd. It is much harder to find these brands here, however, the USA has a number of cider brewers that are carving out their own place in the cider market. Food and Wine highlights a number of the top cider crafters right here in the states including Argus Cidery in Texas. This particular cidery specializes in sparkling hard ciders similar to sparkling wine.

Also exciting to note is the emergence of cider bars. If you happen to be in Seattle this weekend, you might want to check out Capitol Cider, the newest cider bar. One of the highlights of this bar is that it is completely gluten free! As cider frequently contains no gluten, it is a great alternative to beer for those with a gluten intolerance. What do you think, are craft beer and cider just fads? Or are they here to stay? In the meantime, if craft beer is not your thing, why not go out and try a cider this weekend? Otherwise, bring on Silicon Valley Beer Week!

Avocado: More Than Just Guacamole. Parties That Cooks Chalupa Recipe

The produce in California is incredible. Between the stone fruit at farmers markets and the stands of vegetables outside almost every neighborhood market, Im in produce heaven. The smells and colors tease me with all their possibilities; especially when it comes to avocados. I love the creamy texture of avocados so much, that anything, and I mean anything, with avocado vanishes when Im around. Its a no-brainer for me to incorporate this fruit into as many dishes as I can. Ive even turned to replacing dressingin salads (a new idea from Erica, our warehouse manager!) and mayo or pesto insandwiches. Its just that good.

Of course, theseChalupas with Smashed Avocadoare coming highly recommended. As a Parties That Cookfavorite, weve made them at many Sumptuous Small Platescorporateevents. The perfect appetizer, each little chalupa packs quite the flavor punch while offering a medley of textures. From spicy chorizo to pucker-inducing lime;from firm yet flaky crust to smooth avocado and sour cream. Are you drooling yet? I sure hope Im not the only one. Its been difficult sitting here, and not rushing into the kitchen to whip up a batch!

Chalupas with Smashed Avocado, Chorizo, and Lime Sour Cream

Similar recipes can be found in our Appetizer Recipe Library!

Ingredients
Crust:
Vegetable spray, for greasing pans
1 cup masa harina
1 cup all-purpose flour
2 teaspoons kosher salt
6 Tablespoons butter, chilled and cut into pieces
6 Tablespoons vegetable shortening
1/2 cup + 1 Tablespoon warm water
Mini Muffin Tins

Filling:
6 ounces fresh Mexican chorizo sausage, casing removed
1 large shallot, finely diced
4 Tablespoons cilantro, chopped
1 large red jalapeno, minced
2 large avocados, halved and pitted
2 Tablespoons fresh lime juice
1 teaspoon kosher salt

Lime Sour Cream:
1/2 cup sour cream
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1 red jalapeno, minced
48 cilantro leaves

Methods/Steps
Preheat the oven to 350F.

Prepare Pans:Using the vegetable spray, lightly grease the insides of 2 24-cup mini muffin pans to make 48.

Make Crust:Combine the masa, flour, and salt in the bowl of a food processor. Pulse the mixture to combine. Add the butter and shortening and pulse again just until the mixture forms a coarse meal. Add warm water and process until moist clumps form, adding more water by the tablespoon if the mixture is dry. Transfer the dough to a flour-dusted work surface and divide it into quarters. Roll each quarter into a rope and cut the ropes into 12 pieces to yield 48 1/2-inch pieces (the size of a marble). Using your fingers, press each piece into a muffin cup, keeping the top edge of the dough inside the cup. Continue until all the cups are full. Use any extra dough to fill holes.

Bake Crust:Bake the cups until dry to the touch, and lightly browned, about 20 minutes. Remove them from the muffin tins and cool the cups on racks.

Cook Chorizo:Heat a medium saut pan over medium heat. Add the chorizo, crumble with a wooden spoon and cook, stirring, until cooked through, 4-5 minutes. Transfer to a paper towel to drain. Chop into bits if necessary.

Make Filling:Finely dice the shallot, cilantro and red jalapeno. Place into a medium bowl.

Make Filling Continued:Cut the avocado in half and remove the pit. Use a large spoon to scoop out the avocado flesh. Add the avocado to the bowl and gently mash with a fork. Stir the mixture well and add in the lime juice and salt. Taste and re-season with salt and lime juice if needed.

Prepare Garnishes:Mix the sour cream, lime juice and salt in a small bowl. Set aside. Finely mince the jalapeno and pick cilantro leaves.

Assemble Chalupas:Spoon some of the avocado mixture into each of the cooled cups and top with a small dollop of sour cream then pieces of chorizo. Top with a sprig of cilantro and remaining jalapeno. Serve right away.

Serves/Makes:
Makes 48 Chalupas

Parties That Cook Introduces a New Corporate Event Format: Taste & Technique

Its been an exciting few weeks atParties That Cook,and the San Francisco office has been humming with activity. Ever since our super successfulcustomer appreciation events in San Francisco and Chicago, weve been on a mission to create something similar and spectacular! Now, were happy to introduce a BRAND NEW corporate event format called Taste and Technique! This event is unique in that its geared towards large groups and allows each individual guest to mold their own event experience. You may be asking how such independence is even possible for a corporate cooking party. Well, let us break it down for you.

It all begins with our lovely event managers and you! As the event host, you decide which food stations and recipes you want to work with. This means that rather than sticking with a particular themed menu, you can be as culturally diverse or technique driven as you want to be!

Each cooking station will be prepped with all the necessary ingredients and manned by professional chef! No, our chefs wont do all the work, of course, but theyll be able to help your group create culinary masterpieces.In addition to cooking stations, youll also have your choice of our interactiveexplorationstations. Activities like food trivia, spice blending, or skills tests offer a break from the hands-on cooking. Oh yea, and if you want something a little more out-of-the-box like wine tasting (not boxed wine) or latte art, well make it happen. Once the details have been determined, we take care of the rest!

Jump to the big day: your team is excited and ready to go. For the next 2.5 hours, the only thing you have to worry about is having fun. Upon arrival, we hand everyone a passportfor collecting stamps at all the stations. Fun Fact:Those who collect a stamp from every station are eligible to enter to win a raffle prize!

Each guest designs their own route through the cooking and exploration stations at their own pace. Participants are invited to taste the dish prepared at each cooking station before moving on to the next one. (Passersby are encouraged to snag a bite, too!) Tastes are constantly being created by new groups, so there is plenty of food to enjoy. As the cooking draws to a close, guests are free to relax, chat with co-workers, and enjoy the remaining appetizers being passed, reception-style.

Sound like fun? Contact us and start planning your event today! Taste & Technique is perfect for large groups, networkers, early adopters, and groups looking to blaze their own trails!

Parties That Cook Runs with the Best: Nike Corporate Kitchen Challenge

Its been a while since we heard from our Portland team, so lets check in with them, shall we? Theres been a flurry of exciting activity up there, but luckily Carolyn was able to give us the scoop on a recent Kitchen Challenge! As you may recall from the blog a couple weeks ago, the Parties That Cook Kitchen Challenge is a distinctive mix of The Apprentice and Iron Chef. Fast-paced and competitive, the event never fails to get the creative juices flowing while bringing out the fun inner chefs of our guests. Our latest international corporate group from Nike was no exception!

In Portland, theres no better place to host a Kitchen Challenge than at one of our favorite venues, Jeld-Wen Field, home of the MLS Portland Timbers Soccer Team. You cant escape the competitive spirit!Before revealing the secret protein, starch and vegetable, Portland Lead ChefLaura began this cooking competition by presenting entertaining cooking tips and tricks. Teams would be working with flank steak, orzo pasta, and green beans. Preparation, techniques, and additional ingredients would be up to the team members. As usual, the only recipe we provided was for dessert: Boston Cream Pie Trifle with Strawberries. Yum! As Laura counted down to the start of the timed hour of cooking, anticipation built, and then the hustle and bustle began!

Both teams came up with dishes that represented its members one team had an Asian influence from four of their teammates, and the other team added an Italian flair to their orzo pasta by making it orzo risotto. All the food was very creative and delicious!

Ruby, our Nike host, graciously told Laura that the Kitchen Challenge was fun and engaging because it offered both structure and the opportunity to think creatively and play. High compliments indeed! Seeing as the food was delicious and the guests had a marvelous time, Id say our PDX team scored a perfect 10 on providing the framework for another great event. Good job team!

Parties That Cooks Intern Turned Guest at Corporate Cooking Competition

Part of my internship this summer involves experiencing the many different kinds of team building activitieswe provide. Last weeks adventure was a Sumptuous Small Plates Challenges, our classic cocktail-style event with a competitive twist. Parties That Cook really knows how to stage successful and entertaining corporate events, so I was excited for this particular event. Taking on the role of a guest, I was assigned to help with the Boston Cream Trifle with Strawberries. YUM.

When the guests strolled in, we promptly started pouring wine, sodas, and large glasses of water. It was a sweltering day, and these guest chefs needed to stay hydrated. We were at the Montclair Womens Clubnear Stanford, and since we had over fifty guests,I really appreciated the shear amount of space!

Fifty people produce a lot of body heat, so we threw open the doors and windows and settled down to listen to Chef Heather present the preliminary demonstration and safety tips. She was full of witty one-liners like Hot behind! or Hot item coming through! These are two of our signature signals for moving hot objects. (In case you missed it: The first is a compliment, and the second compliments yourself.) Our guests found the demo very amusing and was visibly excited to get to work.

As my dessert team assembled around our cooking station, we surveyed the recipe. There were three parts to cover: cake, ganache, and custard. This wasnt going to be easy, but having tasted other PTC recipes, I knew itd be well worth the effort. We divided ourselves into three mini teams before heading off for the all-important hand washing.

Back at the station, a few of the guys began cracking the 24 eggs going into the cake, and it became apparent that a few people on my team had never baked before. Not a problem! Between the four of them, they figured out how to separate the yolks from the whites, all the while jokingly rating each other and rearranging their assembly line for efficiency. This was teamwork at its finest: Figure out what each persons strength is, and use it to get the best results. Seeing that they had everything under control, I turned my attention to the custard.

Now, I love making pie. Last summer was essentially the Summer of Pie in my house. My parents gracefully put up with an endless troupe of teenagers coming through to eat the 3-4 pies Id baked that week.Remembering that even I had quite a bit of difficulty with my first couple of attempts at custard, I was prepared for this group to run into the same issue: namely, getting the custard to thicken properly.

With measured ingredients in hand, we began to heat the cream and sugar as other teammates separated yolks from whites. We tempered the eggs, adding a bit of the cream before stirring it all back into the the cream mixture. This was all very new for my team, and I was excited to be part of it.

Of course, the ovens were being hogged by another group, so I ran off to the kitchen for some space and temperaturenegotiating. After a few minutes, we realized wed forgotten to add the cornstarch. For those of you that dont know, cornstarch is a thickening agent. We consulted Heather, and she said the eggs had done all the thickening on their own. First time, and this group was already having more success than I had!Hooray!!!

Aside from the cake baking s-l-o-w-l-y, everything went off without a hitch. We began assembling our dish in itty-bitty dessert cups withtiny tasting spoons youd find at ice creameries. The presentation was cute, but we were rushing to get our dish onto the judging table before the clock ran out! Though we submitted our main platter to the judges in the nick of time, we were still assembling as teams began sampling the other dishes. The pressure was on!

And thats when something really amazing happened. Folks from other teams came over and joined our assembly line until every last cup had been filled. This group of amazing people wouldnt let anyone in their company fall behind.

I enjoy serving at Parties That Cook events, but I really loved being a participant. It was fun and exciting to watch people who had never baked, used an oven, cracked an egg, etc. be so willing to immerse themselves in the process. We laughed, worked together to fix mistakes, and even had a fun slam dunking egg shells into the trash. Cooking brings out a special joy, and this girl enjoyed every second of it.

Parties That Cooks Perfect Pretzel Bites and Tangy Honey Mustard Beer Sauce

Even just thinking of buttery, perfectly flaky croissants, my mouth waters. A great croissant dissolves on your tongue, not unlike cotton candy (but maybe not quitelikeit, either). In my book, however, thefirm exterior, soft interior, and potentially crunchy accents of salted pretzelstrump croissants.Theyre the ultimate walking-the-street, exploring-the-city, hiking-up-that-really-big-hill food.

While browsing through my arsenal of San Francisco foodie websites, hopingto beat the Monday blues,I came across an innovative food idea: The Pretzel Croissant. Let me just say, YUM. This must be the perfect breakfast sandwich bread why has it taken so long for someone to get it right?!Yes, they exist in New York, but rumor has it that Bill Corbett has created a masterpiece. Check them out for yourself atArlequinin San Francisco.

Ahem, back to pretzels.Pretzels are even better when slathered in a sweet mustard sauce. And no pretzel experience is complete without slightly sweet, very tangy,and even mildly spicy flavors. Delicious!My German friends always had a particularly soft spot for pretzels when the beer came out. Putting beer IN the mustard sauce? Genius. PTC Executive Chef, Tanya, knew what she was doing when she came up with this recipe for pretzel bites with honey mustard and beer dipping sauce. Its the perfect party food!

Pretzel Bites with Spicy House Made Honey Mustard and Beer Dipping Sauce
Similar recipes can be found in our Appetizer Recipe Library.

Ingredients
Dipping Sauce:
1/4 cup ground mustard
1/4 cup white wine vinegar
1/4 cup sugar
3 egg yolks
3/4 cup dark beer
3 Tablespoons honey
1 teaspoon kosher salt

SoftPretzelPoppers:
Butter to grease sheet pans
1/2 cup baking soda
2 quarts cold water
2 Tablespoons warm water plus 1 1/3 cups
1 envelope active dry yeast (have extra on hand in case yeast dies)
1/3 cup brown sugar
5 cups AP flour plus more for bench flour
Kosher orpretzelsalt

Methods/Steps
Preheat oven to 475F.

Bloom Mustard:In a small saucepan, combine mustard and vinegar; let stand for at least 30 minutes up to an hour.

Make Sauce:To the mustard mixture, whisk in the sugar, egg yolks and beer until smooth. Cook over medium heat, whisking constantly, until mixture just begins to simmer and is thickened, about 5 minutes. Remove from the heat; whisk in the honey and salt. Let cool slightly and transfer sauce into a serving dish.

Prepare Pans:Lightly butter 2 or more sheet pans. Set aside. In a large pot, bring 2 quarts of water and baking soda to a boil over high heat.

Dissolve Yeast:In a medium bowl, mix 2 tablespoons warm water with the yeast to dissolve it. Then stir in the remaining 1 1/3 cups warm water and brown sugar.

Mix Dough:Place the flour into a bowl of a large food processor. Pulse the flour to gently mix. Turn food processor on and gradually start pouring the yeast mixture into the flour. Continue mixing until it forms a ball. Turn it out onto a work surface and knead the dough to make it smooth. Use enough flour on your work surface so the dough is not sticky.

FormPretzelBites:Cut dough up into 6 pieces. Roll each piece into 1/2-inch thick ropes. Cut the ropes into 1 inch pieces (about 10-12 pieces per rope). Working in batches, drop the pieces into the boiling water for 30 seconds. Using a spider, remove the poppers and place them onto the buttered sheet pans. Sprinkle with kosher orpretzelsalt while still damp.

BakePretzelBites:Place sheet pans into the oven and bake for 8-10 minutes or until golden brown.

Serve:Placepretzelpoppers onto a serving plate with the mustard sauce.

Serves/Makes
Serves 24

Unwrap Parties That Cooks Recipe of the Month: Tamales filled with Black Beans and Jack Cheese

Tamales, Tamales, Tamales! This July, Parties That Cook is featuring delectable and deliciousTamales filled with Black Beans and Jack Cheese as our recipe of the month! Not only is this one of our favorite summer recipes, but these surprisingly mild bites can be found on menus at our San Francisco Cooking classes.

Honestly, the first time I saw a tamale, I thought I was supposed to eat the corn husk as well. Regrettably, this misconception kept me from the ranks of tamale lovers for a few years. Fast-forward to the present, where I know NOT to eat the husk, and I cant get enough of these delicious masa creations.

Seriously, its like opening a little present every time you unwrap one. Who knows what is inside that corn husk?! It could be piquant pork, savory chicken, or a tasty vegetarian variety. All are scrumptious. If they come with a thick red or green chile sauce (Im not picky), even better! Though it does take some time to make this party fiesta food, the tasty results are worth every minute! If you have some time to create an exceptional dish, try your hand at this delicious tamale recipe and let us know how it worked for you!

Tamales filled with Black Beans and Jack Cheese
Similar recipes can be found in our Appetizer Recipe Library.

Ingredients
Husks:
2 ounces corn husk (about 24)

Masa:
3 cups dried masa harina, mixed with 2 cups hot water
10 ounces solid vegetable shortening
1 Tablespoon kosher salt
1 teaspoon baking powder
2 cups vegetable stock

Filling:
4 Anaheim chilies, roasted, peeled, seeded, and diced
2 cups black bean, cooked and drained
2 teaspoons cumin seeds, toasted and ground
2 teaspoon kosher salt
Pinch of freshly ground pepper, to taste
8 ounces Monterrey Jack cheese, grated

Methods/Steps
Prepare Husks:Place husks into a bowl of very hot water and let soak for at least 20 minutes, or until the husk become somewhat translucent. Separate leaves and place back into the water until tender and pliable. Rinse each husk and check to remove any corn silk. Stand husks upright in colander to drain before applying the masa.

Make Masa:Mix dry harina masa with hot water until it forms a thick paste (like a dough ball). Put shortening, salt and baking powder in a food processor and pulse until fluffy. Add 1/3 of the masa mixture and pulse to combine. Repeat with the next two thirds, in two separate batches. Scrape down the sides then process. Add the vegetable stock, in a slow stream.

Make Filling:Roast the chilies over an open flame until blackened. Transfer to a bowl and cover with plastic to let steam for 3 minutes. Peel off the charred outer skin and remove the stem and seeds. Dice into small cubes. Combine beans and cumin, salt and pepper. Mash slightly. Grate the cheese.

Assemble Tamales:Spread each corn husk flat on a cutting board, with the pointed end away from you. With a small spoon, spread 1-2 Tablespoons of masa over the bottom 2/3 of the husk. Place 1 Tablespoon of the filling in the center and fold the sides over to cover the filling. Fold over the top half (pointed end) of the husk to seal. Use ribbon of the husk to tie up the tamale or just place the folded side down in a steamer. Repeat the process with remaining husks.

Steam Tamales:Steam tamales in steamer basket for 20 minutes, or until the masa easily pulls away from the husk.

Serve:Let cool for 5 minutes and arrange on a serving platter.

Serves/Makes
Makes 24 Tamales

Parties That Cook Summer Celebration Recipe: Watermelon Gazpacho with Shrimp Ceviche

Courtesy of Vicki Nunn

Tomorrow is the Fourth of July, one of my favorite holidays. Some of my favorite Independence Day memories include watching the glittering displays of fireworks against the night sky while lying in a giggling dog-pile with all the neighborhood kids, spending the day strategically eating as much as possible at our giant annual picnic, and of course, munching on crisp watermelon as the juice leaves sticky sweet trails down my arms.
Actually, watermelon is probably one of my all-time favorite components of the 4th of July and summer in general. Watermelon selection is an event in itself. Our run to the grocery store demands a good ten minutes of searching for the biggest and sweetest smelling melon. Then, its back home to slice it into wedges that disappear as fast as theyre cut.

I love how versatile watermelon is, and hearing so much about watermelon flavored drinks lately makes me want to experiment myself. In particular, I hope to try this recipe forLouisa Shafias Watermelon, Mint, and Cider Vinegar Tonicbecause it sounds as crisp and delicious as the fruit itself. If you give it a go at your Fourth of July celebration, please let me know how it went!

Another intriguing watermelon recipe, I found in theParties That Cook recipearchives.One of my summer favorite recipes is gazpacho, a cold Spanish soup that is typically tomato based. This recipe for Watermelon Gazpacho with Shrimp Cevichedefinitely sparked my interest! Im so excited to try it myself, so I thought Id share the recipe with you.

We all have our favorite Independence Day memories and traditions. What are yours? Let us know in the comments!

Ingredients
Gazpacho:
1 large red bell pepper
1 ear corn
3 cups seedlesswatermelon
2 1/2 pounds ripe red heirloom tomatoes
1 pound English cucumber, peeled and seeded
1 chipotle in adobo, seeds removed, coarsely chopped
2 teaspoons chipotle adobo sauce
2 scallions, white and green parts only
1 garlic clove
3 Tablespoons lime juice
1/3 cup cilantro leaves, roughly chopped
2 Tablespoons extra-virgin olive oil
1 Tablespoon Kosher salt

Shrimp Ceviche:
1/2 lb. baby shrimp (70 count), cleaned and deveined
1/2 cup lime juice
1/4 teaspoon Kosher salt
1 Tablespoon finely chopped cilantro leaves

Methods/Steps
Roast Peppers and Corn:Roast red bell peppers over an open flame until blackened. Put into a paper bag for 5 minutes then peel off charred skin and remove seeds and stem. Roast corn over a flame, turning frequently, until the corn is charred.

Chop and Puree:Roughly chopwatermelon, tomatoes, cucumber, roasted red peppers and jalapeno. Cut corn off cob. Combine. Add chipotle and adobo, scallions, garlic, lime juice, cilantro, olive oil and salt. In a food processor or blender, puree the mixture until smooth. Transfer to a pitcher.

Shrimp:Combine shrimp, lime juice, salt and cilantro and allow to sit for 3 hours. Drain off juice.

Additional Tips
To Serve:In center of individual serving bowls place small mound of shrimp ceviche. At the table, pourwatermelongazpacho into the bowls around the shrimp.

Serves/Makes
Serves 10

Happy Fourth of July!

A Parties That Cook Summer Recipe: Goat Cheese Crostini Inspired by Local Goats

Courtesy of Scott Bauer

As summer begins, we welcome the long days of sunshine, beach weather, and gorgeous produce. I love the camaraderie of backyard gatherings and grilling adventures.Summer brings a lot of great things like smores, bonfires,and the permeating aromas of barbecue, but it also brings major threats like forest fires. Every summer for as long as I can remember, the evening news has reported on yet another fire burning out of control and destroying thousands of acres of trees. Granted, fires are actually good for our forests because they promote new growth. Fun fact: There are species of Pine that need the heat of a forest fire in order to release seeds for new trees. Still, I think we can all agree that a wild fire burning beyond control is terrifying. So when a few of the lovely ladies in the office started talking about a herd of goats being led across San Francisco to help prevent such fires, I was engulfed in curiosity.

These goats are the latest innovation in preserving endangered species in environmentally sensitive areas. City Grazing reports that these animals munch up all the weeds and maintain vegetation growth without threatening the environment. Furthermore, a little research quickly showed that these herds are often hired to eat dry debris on the forest floors and lower the destructiveness of a forest fire. Cheers to an environmentally friendly way of managing vegetation! As an official B Corp, this is music to our ears.

To celebrate, we thought this recipe for Goat Cheese Crostini would be the perfect light appetizer to any summergathering. The slightly tangygoat cheese pairs surprisingly well with the mildly sweet tomato jam, and the flavors of each compliment each other for a savory treat!

Parties That Cooks Chicago Team Heats Up with a Kitchen Challenge

Its time for a recap from our much loved Chicago team! Were giving you the inside scoop onChannel Prime Alliances corporate team building event last month.Centered Chef, one of our favorite downtown Chicagovenues, created the perfect scene for this Kitchen Challenge. Tense beginnings quickly transitioned to a friendly, though competitive, atmosphere. As usual, the group quickly warmed up as they signed their name tags with goofy, made-up names, and helped themselves to appetizers and drinks at the open bar. A great sign of things to come!

To get things started, the Lead Chef went over some basic cooking techniques and terminology. The group listened intently and mentally prepared for battle the meal they were about to cook. It was clear this group had a sense of humor their favorite part of the demo was the protocol of yelling, Hot behind! when traveling with a hot object or opening the oven. And the jokes were just getting started!

Our guests were then split into teams, and the brainstorming and meal-planning began. Channel Primes event host, Abbie,later reported, The appetizers were very tasty and the pantry was well stocked. I liked how the more difficult portion of the dessert recipe was already done, so we were set up for success!

What they cooked:
Chicken Breast
Orzo Pasta
Asparagus
Mexican Chocolate Souffl

Professional level plating!

Using the ingredients available, teams went in wildly different directions for their main courses, making for an exciting and delicious competition! Abbie added, I loved how much all of our guests enjoyed it! The friendly competition went over great and everyone had an awesome time! This breaking of boundaries illustrates why our corporate cooking parties are so successful. Removal of comfort zones, mixed with a bit of food, is the quickest way to find new ways to work together.BIG thanks to Abbie and her group from Channel Prime Alliance. We really enjoyed working partying cooking with you, and thought your group was energetic and made an awesome team for the event! Every guest is a chef, after all.

Parties That Cooks Food Trend Alert: Beer Jelly and Jalapeo Marmalade

One of the greatest pleasures in life is relaxing with a hot cup of tea while munching on toast and jam. Growing up, my mother was always buying new jellies and marmalades to slather on our bread. Im pretty sure we never had less than four open jars in our kitchen at a time. Berry jellies were always my favorite particularly blueberry and Moms homemade raspberry jam. Still, Im up for trying just about any flavor. I spent this past spring semester studying in the UK, and while wandering the streets of Cardiff I came across a delightful grandfather jelly vendor who made a berry jelly with jalapenos. This find demanded a taste test, and I was not disappointed! I loved the initial sweetness and the subsequent heat of the jalapenos. I couldnt help but buy a jar, and to this day Im on the quest for unique jelly flavors.

When I recently came across Potlickers beer jelly in Scoutmob, I was pretty excited. Beer jelly is becoming quite the trend, particularly in cities with a booming beer industry. How have I not tried this yet?! While in San Francisco, Ill have to see if I can find a jar or eight to sample. In the meantime, a classic Parties That Cook appetizer recipe with Jalapeno Marmalade has piqued my interest, reminding me of my UK days. I can only imagine the kick that this marmalade adds to menus at our summercorporate cooking events!

Mini Arepas with Oaxaca Cheese and Jalapeno Marmalade

Ingredients
Arepas:
3 Tablespoons unsalted butter
1 1/4 cup milk
1 1/4 cup masa harina
1 Tablespoon granulated sugar
1 teaspoon kosher salt
1 1/2 cups Oaxaca cheese, grated, dividedhalf for dough and half for garnish
1/2 cup canola oil

JalapenoMarmalade:
6 largejalapenos, stems and seeds removed
2/3 cup white vinegar
1 Tablespoon kosher salt
1 1/2 cups sugar

Cilantro for garnish

Methods/Steps
Make Arepa Dough: Preheat oven to 300F. In a small sauce pan; melt the butter and the milk over moderately high heat. In a large bowl, mix the masa, sugar, salt, and half of the cheese together. Add the milk mixture and mix until a smooth dough forms. Cover and let the dough rest for 5 minutes.

Form Arepas: Roll the dough into little balls about the size of a large marble. Lightly flatten the balls between your palms to about a 1/4-inch thick. The flattened dough should be about the size of a silver dollar. Transfer the rounds to a sheet pan.

Fry Arepas: In a large saut pan, heat canola oil until hot. Working in batches, add arepas to the pan (do not overcrowd pan) and cook over moderate heat until golden on the outside but moist within, about 2 minutes per side. Transfer the cooked arepas onto a cooling rack placed over a sheet pan. Place in the oven to keep warm until ready to serve. Repeat with the remaining dough.

MakeMarmalade: In a food processor, pureejalapenos, vinegar, and salt until smooth. In a small saucepan, heatjalapenomixture on high heat and add sugar. Bring to a boil and let boil for 20 minutes, stirring occasionally. Allow mixture to cool briefly and then transfer to a small bowl.

Assemble: Remove the arepas from the oven. Spoon a dollop ofmarmaladeinto each arepa. Top with a little grated cheese and a tiny sprig of cilantro.

Serves
Makes about 24 arepas

The Kitchen Challenge: A Mix Between Iron Chef and The Apprentice

Being a part of the Parties That Cook family means seeing and participating in the entire event process. Though I will primarily be working in the office this summer, I need to understand exactly what our fabulous chefs, sous chefs, servers, and dishwashers experience every day during our events.

On my second day at PTC, I was the server at a Kitchen Challenge corporate event. What is a Kitchen Challenge, you say? This high energy culinary battle walks the line between Iron Chef and The Apprentice. And let me tell you, if you havent yet been to a Parties That Cook event, get to one. STAT.

Lets break it down.

The Set Up: We loaded the van and headed off along the Coastal Highway (quite the treat for a girl from the middle of the country) to one of the most gorgeous spaces I have ever seen. Our venue was Cypress Meadows, a modern building with stunning views and superior facilities. The patio looks off into a sweeping view of flowers and provides an enticing glimpse of the ocean just beyond the meadow. If this isnt bliss, Im not sure what could possibly measure up. It was soon time to stop smelling the roses, however, as we had a job to do. In the efficient manner of a well-oiled machine, we unloaded and set up for the incoming corporate group with no mishaps beyond a few missing napkins. Even the mystery of the misplaced napkins was quickly resolved by a hasty call to headquarters. Crisis averted. Then the real fun began.

As our guests trickled in, it was obvious who was friends with whom and who didnt know the others as well. Clearly, this was a group that would benefit from being forced out of their comfort zones and into some team building activities. After everyone aproned up, they listened to Heather (our Lead Chef) go over the basics. No throwing knives (this isnt a Ninja exercise), watch out for hot objects, these are the rules Ready Set Go!

The Game: Teams are given sixty minutes to create a delicious meal that includes a specific protein, starch, and a vegetable. (Not to worry, there was a dessert, too. But unlike the other courses, we provide a recipe for the sweet finale.) The real challenge is that teams must work together, utilizing skills, ideas, and ingredients from the pantry to concoct something award-worthy. Final dishes are judged on creativity, taste, and the teamwork observed during the cooking process. With secret ingredients of chicken, green beans, and quinoa, I watched teams play on their favorite tastes and skills to come up with an appetizing menu.

I spent my time floating between stations, mingling, playing my hand at paparazzi, and helping keep the surfaces clear. What impressed me most was how even the shyest members of the group were soon smiling and laughing over mistakes while simultaneously trying to figure out solutions. The rice is boiling over?! You turn down the heat while I remove the pot until the water simmers down a bit. You love bacon?!? Ok, if you cook it up, well figure out a way to work it into the dish as garnish! These are only some of the ways I watched these teams bond and listen to each other.

Both teams made our delectableForbidden Rice Pudding with Mango and Toasted Sesame Praline for dessert. Guests did a spectacular job making sure the Praline was thin and gloriously crispy while the rice puddings deep purple colors and muted sweetness complimented the tart, yellow mango. Team 1 came up with an impressive meal: Quinoa with chopped vegetables (carrots, bell peppers, onions, green beans), which reminded me of fried rice, and grilled chicken with a flavorful rub. Team 2 was not to be outdone: Quinoa with nuts and green onions, chicken cooked in wine with mushrooms and onions, and steamed carrots and green beans.

The Finale: As the two teams sat down to enjoy their meal together, PTC chefs judged the submissions. Guests swelled with pride upon first bite, and there was no shortage of playful teasing. This is exactly what Parties That Cook is all about. So much of positive interaction occurs in and around the kitchen, and by helping companies connect into that space we help them draw out the best of their employees. It was amazing to see PTC in action, and I cannot wait to experience more events!

Parties That Cook Welcomes Summer Intern: Meet our Newest Marketer

This week, the Parties That Cook team is excited to welcome a new Marketing Intern! As with any PTC intern, were showing her the ropes and teaching her what it really means to be a corporate events company. Its only day 2 of her 3-month stint with us, and weve already shipped her out to see our San Francisco team in action. As we tell most folks who are unfamiliar with our hands-on cooking parties, the best way to fully grasp what we do is to experience it, first-hand. Ill let her introduce herself take it away, Erin!

Hey all, I cannot even begin to express how thrilled I am to be working with Parties That Cook for the summer! This is a company that, after only one day, has proven to be even more amazing than it looked on paper err, online. There are many reasons to come to San Francisco, but first and foremost for me is to learn. I first heard about Parties That Cook through my college, Bibby Gignilliats alma mater. I first thought, How could one company manage to take everything I love about life (food and people) and spice it up by making a career out of it?! Luckily, they selected me for the internship, and now I get to spend the summer here.

I have been in the kitchen for as long as I can remember. What began as an excuse to eat cookie dough has morphed into a journal of recipe clippings, Iron Chef parties complete with judges and secret ingredients, and more recently, elaborate and elegant dinner parties with parents and friends. Basically, the kitchen is where the partys at.

Hailing from Denver, Colorado,Im already impressed with the San Francisco food scene. There are so many restaurants to experience and enjoy. And so much SUSHI! It actually reminds me of Boulder, CO. Walking down Pearl Street, you can satisfy just about any craving you can think of delicious and exciting! Still, my favorite eateries are the local hole-in-the-walls.

If you ever find yourself in the Denver area, I recommend checking out El Tejado,a local go-to for Mexican fare (IF you are in the know, that is). They might just make the best Carne Asada Ive ever tasted. Im drooling just thinking about it! And their Tomatillo Sauce YUM. One great thing about tomatillo sauce is that it goes with practically everything: scrambled eggs, tamales and especially quesadillas, a college girls best friend. In fact, whileI was browsing through the PTC recipe library, I came across this gem of a Quesadilla Recipe: Cheddar, Bacon and Leek Quesadillas with Tomatilla Sauce. If you need me, Ill be in the kitchen!

Parties That Cook Hosts Passport to Cook: A Customer Appreciation Event

When we set out to give a BIG thanks to our fabulous event hosts in San Francisco, we decided to try something different. Not only had many hosts already attended a Parties That Cook event, but we wanted a way to showcase a few of our great vendors as well. The brainstorming began, and several lengthy meetings later, a new event format was born! This event was sure to be a blast, and wewere all excited to see if how all the pieces would come together.

How it went down: On the big day, San Franciscos Ferry Building was buzzing with Parties That Cook chefs, servers, and office staff. Yes, it was all hands on deck for our Customer Appreciation Eventappropriatelydubbed Passport to Cook! Upon checking in, guests were each handed an apron and a passport. The goal was to get a sticker from each of 10 unique interactive stations set up throughout the venue. (BIG thanks to Abbey Party Rentals for their generous rental donations.)

Stations run by PTC staff included pasta making, knife skills, home-made ricotta, sushi-rolling, pizza-making, and hand-made tortillas. Passports were rounded out by stations from outside vendors. We had honey tasting by Marshall Farms Honey, wine tasting withDomenico Winery, more wine tasting by Brix26, and latte art withRitual Coffee Roasters. In addition to our passport participants,our good friends at Mumm Winery and Thomas Fogarty Winery were kind enough to donate wine.

Guests, vendors and staff were all encouraged to sample the delicacies at every station, though only guests were allowed to enter our raffle. Thats right if guests completed all 10 stations, they were then eligible to receive an awesome prize! I could tell everyone was vying for the prizes by the amount of bribes, hints, and pleas put forth as guests submitted their completed passports. A couple of lucky guests won an apron, wine, coffee, honey or a gift certificate.At the end of the event, one name was picked from the basket overflowing with entries, and one woman walked away with a brand new Le Creuset pot among other things!

After having such a great time throughout the event, you could tell the loss was more sweet than bitter for the other guests. They graciously applauded the winner, and many congratulated her on thecovetedwin. We allowed guests a bit more time for mingling and chatting with vendors. Even as the food disappeared, our coffee and wine vendors remained popular. It wasnt until the last guest left that we had our team powow and we reflected on just how successful this event was.

The next steps: We now have the fun task (no sarcasm here!) of turning this one-time celebration into a regular offering for our clients! We love how customizable the stations were, and how free-flowing the format was. Keep an eye out for more information on our newest event type!

Parties That Cooks Chicago Team Bonds in the Kitchen: Cookbook Club Recap

Today were bringing you a post from our favorite Chicagoans! Its been a while since weve checked in on PTCs Chicago team (and made sure theyre behaving in the Windy City). As it turns out, theyve been busy bonding in the kitchen and hosing awesome corporate events and private cooking parties, of course.Chicago Manager, Brandy, was kind enough to whip up this blog post recapping the latest Cookbook Club meeting. LateBlog

For our first Cookbook Club of the year, we met at Chef Heidis house. The featured cookbook was Vietnamese Home Cooking, a delightful book of recipes by Charles Phan of the great San Francisco restaurant: The Slanted Door.

When the wine glasses were filled, my fellow chefs nibbled on some cheese and we each pulled out containers of prepped recipes to finish on location. Unfortunately for me, I was on day 8 of a 10 day detox. I was left to nibble on plantain chips and drink sparkling water as the cooking aromas filled the house.

First up: the first course. I prepared the Green Papaya Salad with Rau Ram, Peanuts and Crispy Shallots. I quicklyfound that this cookbook read like Julia Childs. Recipes like my papaya salad seem simple at first glance, yet it takes 6 pages of recipes to complete the dish!

Recipes for pickled carrots, flavored fish sauce and crispy shallots each had their own pages throughout the book. The group loved the dish for its beauty as well as its taste. One downside: the crispy shallots were supposed to be double-fried, but when put in the hot oil for round two, were instantly burned! They went straight in the garbage, but the salad was delicious nonetheless. Liz also made a Spicy Mango Salad with stir-fried mango, a variety of spices and a similar fish sauce, that was simple and delicious!

Heidi made a Crispy Whole Branzino for the entre. It was a spectacle to watch, especially flipping the fish in the hot oil which turned out to be a 2-man job. As the host, she gladly took the help and knife skills of David, who brunoised mango for the sauce. The finished dish was a beast, nearly overwhelming Heidi as she proudly displayed her (and Davids) final product.

Molly arrived withPork Steamed Buns and said they were easy. Then again, anything is easy for Molly. These beautiful little dumplings werefilled with slow cooked pork shoulder YUM. They looked perfect despite molly not having a photo to go by. When we finally found the photo in the book at dinner, we realized she had made them upside-down! **Please note that the editor of this blog is now drooling over her keyboard and does NOT care if the steamed buns were made upside-down or inside-out. Please send all defective buns to San Francisco. Thanks!**

Lemongrass Marinated Pork was prepared by David. Inlieuof chops, he made a filling and stuffed a loin. It was beautifully tied, seared and roasted. The sauce was similar to the marinade heavy on lemongrass, shallots, garlic and, of course, chilies.

Alissa made Chinese Doughnuts this is where my detox was really hard to stick to. The warm, sugared doughnuts hit the spot and calmed cravings for a sweet conclusion. The book called for rather large donuts, but Alissa cut them down to little do-nuggets (Get it?!). The perfect end to a fun night with friends, colleagues and Vietnamese home cooking!

If youd like to get cooking with our Chicago team, contact us! We can help you plan the best corporate event your companys ever seen! (Sound like big words? Its what clients are saying!) You can also see these chefs in action at one of our public cooking classes in Chicago!