{What We’re Doing}: Pinning!

Pinning what? Well, it’s all the rage and many of you probably know the answer to THAT! But, for those of you who do not…We’re pinning photo inspirations {that we find about the internet} to Pinterest!

Please do check us out! And follow us!! We like more than just food. We love to entertain, so we’re always looking for new ideas. We love pretty things, whether in our house or as part of our ensemble. We love to watch for the latest wedding trends because in addition to being your favorite caterer, we also help you plan your events – the look and feel and design – if necessary!

We’re here: Gourmet Galley Catering on Pinterest!!

{Photo of the Week}: Style Me Pretty Feature and Pickle Bar!

Last week one of the weddings that we catered last Fall was featured on Style Me Pretty Massachusetts. Amy and Tim, wed on Stonington’s Elihu Island, had a beautiful day {see more details, here}. The details were endless and one of our favorite parts? The PICKLE BAR! We had fun making the pickles and designing the display too!

Photo by Anna Sawin Photography

{Recipe of the Week}: Mint Juleps!!

Our dear officemate, Kristen, has a dog named Mint Julep, but we won’t be featuring her on the blog. However, here is a lovely photo.

The Mint Julep that we’re featuring today is the REAL DEAL. And involves Bourbon. Dating back to it’s first appearance circa 1800, this cocktail involves four simple ingredients: mint leaf (spearmint is the mint of choice in Kentucky), Bourbon, Sugar and Water. And it looks something like this (traditionally served in silver or pewter cups):

So, without further adieu (this recipe yields 10 – 12 servings):

Ingredients

  • 4 cups bourbon
  • 2 bunches fresh spearmint
  • 1 cup distilled water
  • 1 cup granulated sugar

Directions

To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice. Serve immediately.

{Employee Spotlight}: Me! Dena Poblete

I didn’t want to leave you hanging with no ‘spotlight’ post this week! And a certain someone was too busy celebrating her birthday (I know, so selfish, right?), to answer my questions! So, you get ME. Cheers!

First Job? You’ll like this one. I worked at a local farm. But before I tell you how it went down, I need to tell you that I was 15; I had just received my working papers and the only job I had ever had was babysitting. So, with that preface, hopefully you won’t judge me as much when I tell you that I picked peas and strawberries for one day (roughly a 7 hour shift) and then [gasp] quit! It was HARD WORK. And my belly was full (I could not eat that many strawberries EVER again in a 7 hour period). Pathetic, I know.

How did you end up at Gourmet Galley? Well, I went to college for English Literature (no, I didn’t get my teaching certificate and the allegations were all correct: I had no idea what I was going to do with this degree). It was fun. I got to read Jane Eyre 3 times in just 4 years. So, with a degree in English and no plans to teach the subject, I found myself working in advertising – recruitment advertising. It was fast paced and taught me how to multi-task if nothing else. From there, I worked for a recruitment software company, so it was a natural progression when I started with Gourmet Galley as the Staffing Coordinator. And, my background in writing paved the way to become the Marketing Coordinator as well. My love of weddings grew and could only be suppressed for so long before I knew I wanted to start coordinating them. And, here I am today!

Favorite Meal? Pizza. Any kind. Particularly that served in Italy, however my grandmother’s is pretty darn close. And I’m perfecting mine as well. Whether it is fig and prosciutto or plain mozzarella, I LOVE IT.

Favorite Meal to Prepare? For some reason I love what I like to call ‘one-pot-shot’ meals. So, I have to say Risotto (as an all-inclusive meal that includes veggies and protein). I like to get creative with it.

Best part of a Wedding? First dance. It gets me every time. Chills and goosebumps invade me!

So there you have it. Short and sweet.

{What We’re Catering}: Senior Prom at the Senior Center

It’s that time of year. PROM time! And this prom is extra special. Organized by Connecticut College Office of Volunteers for Community Service and the Holleran Center for Community Action and Public Policy, we present to you:

We’ll be providing the food for this grand affair – can’t wait! A simple meal of Roasted Chicken, our {mouth-watering} mashed potatoes and Green Beans; we have a little something special for dessert!

Follow Us!

© 2011 Gourmet Galley. All rights reserved. | Site: fletcher design