S’mores are Always Trending {Breakfast, Lunch or Dinner!}

I don’t know what’s on your mind, but normally dessert is on mine!  Summer’s here and one of my all time favorites is back!  And, boy, do I want S’more!  Get it? 🙂  I was camping in the White Mountains of New Hampshire this past week.  We prepared as always with as many marshmallows, graham crackers, and chocolate bars as possible.  I was determined to have s’mores.

Trish's S'Mores Creation

It’s a pretty simple recipe and Girl Scouts and campers have been doing it for years.  Toast a marshmallow then sandwich with chocolate between graham crackers.  However, I have a secret ingredient.  Peanut butter!  I put it on the graham cracker then stick the chocolate bar right to it.  Now I never drop the chocolate on the ground and it tastes awesome!  After asking around a bit, I have found out that there are tons of things you can put in your s’more.  Some ideas I heard were chocolate caramel candies, chocolate peppermint candies, bananas, hazelnut spread, coconut, or strawberries to name a few.  I even found the Hawaiian s’more, which uses white chocolate, a pineapple slice, and a marshmallow sandwiched between graham crackers.  And, apparently, some forget the graham crackers and chocolate all together and go straight to the marshmallow!

Camping & cooking by the fire!

Camping & cooking by the fire!


I’ve seen s’mores everywhere from my backyard to Vineyard Weddings.  This one of the views we took in last week before having our s’mores by the campfire.



Views all around in New Hampshire!

Views all around in New Hampshire!


The s’more has been around longer than I have, and it is as popular as ever.  Honestly, what could be more fun and tasty than a make your own s’more bar?  Just imagine the fire pit on the patio of one of your favorite vineyards topped off by warm, gooey, amazing s’mores.  I’ve also drooled over adorable homemade s’mores (with colored marshmallow, too) packaged for an adorable take home favor.  You can’t miss!  You’ll always be left wanting s’more!




Sweet Tooth? Us Too! {GG’s Sweet Treat Recipe}

One of our lovely brides stopped by for a meeting this week and chef was coincidentally whipping up some chocolate chip cookies that our clients and GG staff gush over. This week we are sharing a classic and {never-ending} delicious chocolate chip cookie recipe. Happy baking!

Courtesy of http://amandeleine.com/

Courtesy of http://amandeleine.com/

The Absolute Very Best
Chocolate Chip Cookies

238 grams (1 1/2 cups + 3tbsp) all purpose flour
2.3 grams (1/2 tsp) baking soda
3 grams (1 tsp) kosher salt
134 grams (1/2 cup + 2tbsp lightly packed) brown sugar
12 grams ( 1 3/4 tsp) unsulfured blackstrap molasses
104 grams (1/2 cup + 1 tsp) granulated sugar
107 grams (2/3 cup) 70% chocolate chunks 3/8 inch
107 grams (scant 1/2 cup) chocolate chips
167 grams (5.9 ounces) unsalted butter, room temperature
60 grams ( 3 tbsp + 2 1/2 tsp) eggs


Place the flour in a medium bowl. Sift in the baking soda. Add the salt and whisk together. Place the dark brown sugar in a small bowl and stir in the molasses and granulated sugar, breaking up any lumps; the mixture will not be completely smooth.

Place the chocolate chunks in a strainer and tap the side to remove any powdered chocolate, which would cloud the cookies. Mix with the chocolate chips.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter, warming the bowl if needed, until it is the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the molasses mixture and mix for 3 to 4 minutes, until fluffy. Scrape down the sides and bottom of the bowl.

Add the eggs and mix on low speed for 15 to 30 seconds, until just combined. Scrape the bowl again. The mixture may look broken, but that is fine (overwhipping the eggs could cause the cookies to expand too much during baking and then deflate).

Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the chocolate and pulse on low speed about 10 times to combine. Refrigerate dough for 30 minutes.

Position the racks in the upper and lower third of the oven and preheat to 325F. Line two sheet pans with Siplats or parchment paper.

Using the ice cream scoop, divide the dough into 6 equal positions, 150 grams each. Roll each one into a ball between the palms of your hands.

Bake until golden brown, 14 to 16 minutes in a convection oven, 18 to 20 minutes in a standard oven, reserving the positions of the pans halfway through baking. Se the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.

The cookies are best the day they are baked, but they can be stored in a covered container for up to 3 days!

–Chef Eric

{Feature of the Week: Partake Dinners!}

Café Flo at the Florence Griswold Museum in Old Lyme, CT and Gourmet Galley Catering are teaming up to introduce a cool new dinner experience called Partake.

We enjoyed great success with our first year at Café Flo, so Jeffrey Anderson and Donna Carlson and I decided it would be fun to expand the experience by having monthly dinners designed around the current exhibit featured at the museum. The premier Partake dinner, Wednesday May 22, is titled Oh Canada! The Art and Food of the Great White North

Guests will view the exhibit and then join us in the lobby of the Krieble Gallery for an amouse bouche. For Oh Canada, it will be a shot of Lebatts and Creton {a spicy pork pate} on Toast.

Guests will enjoy a brief ten-minute presentation – an amuse bouche for the mind – followed by a delicious dinner. Oh Canada! The Art and Food of the Great White North features wild Cedar Planked Canadian Salmon grilled over hard wood, wild rice, sautéed morels and fiddleheads. Dessert is something only found in Canada- Tiger Tail Ice Cream- Orange flavored ice cream with liquorish swirls! We can’t wait to make this!

The per-person fee includes the program, food, wine, and gratuity. Seating is limited. For reservations contact Donna Carlson at (860) 434-5542, ext. 118 or donna@flogris.org.

Café Flo opens for the season June 1st. More to come!


How Caterers Party: Edition #1… {Breakfast Style!}

Last week we feasted with our family..our GG family that is!

Peggy, GG’s Office Manager, Bookkeeper and Mastermind of FUN!, spring boarded the idea of a pot luck breakfast, just in time for our busy weekend of weddings. We all jumped at the idea and started pulling up our favorite breakfast dishes that we’ve been dying to whip up…{thanks Pinterest!} Needless to say, we were excited about starting the day off with some laughs, sharing memories from past seasons, and eating LOTS of food!

So, what was on the table? Here’s a little taste of what we served up:

-Chrissy, GG’s Staffing Coordinator and Cheese Connoisseur, spoiled us with her Cleary Farm cheeses that are always a highlight when they make an appearance! The varieties included: Ossau-Iraty, Chevre rolled in nuts and cranberries, Manchego and Pyrenees
-Glowing Green Smoothies: baby spinach, romaine lettuce, pear, green apple, banana, juice of a lemon and water
-Outstanding Orange Rolls
-Cinnamon Streusel Cake
-Banana Sundaes: yogurt, granola, and kiwi & strawberries
-Muffins and Cinnamon rolls
-Cranberry Cinnamon French Toast (We had a coincidental cinnamon theme – and loved it!)
-Caramelized Onion, Mushroom and Swiss Quiche
-Loaded Baked Potato Frittata, choice of sour cream and crispy bacon to give it an extra crunch
-Fresh bagels {to accompany the cheese!}
-Fruit ensemble that included strawberries, mangos, and melon
-Orange & cranberry juice, as well as blueberry lemonade

…Believe it or not there were some leftovers! We may have had a mini brunch to curb our midday appetite 🙂

Another {Perfect} season is underway!

{So Succulent…}

Succulent display at the USCGA business after hours

We love succulents! You know, those cute little sort-of-look-like-a-cactus plants? They are so versatile, and make us really happy. In fact, we used some last night as part of our display at a business after hours event. They added a serene organic quality to the presentation of our colorful purple potato and smoked gouda soup shots and thai sesame pork lettuce wraps. And they were the perfect contrast to our white and clear glass decor elements.

For other funky and fresh ideas {we’ve already started pondering our next move!} for using these sweet little bundles, check out this link that our sales gal-pal Shaina found…
Sweet Succulents

{We like to party… even in our spare time}

People often ask questions about what we do in our spare time. Questions like: “do you like to cook ?” “what do you like to eat?” “what restaurants do you frequent?” and “what do you do when you are not working?” {which, as you might    guess, is all of the time from March through December}.So what do we do in our “spare” time you ask? We party!!

 Just recently, in fact, Kristen Wich, our Corporate and Private Events Specialist was super jazzed to scheme, plot and plan a fabulous SURPRISE baby shower for her sister Heather. The theme – pretty and girly    {but no pink ever, anywhere! – Heather hates pink apparently}, the kind of shower Heather and company would be talking about for years! The kind of special day that when Heather is rocking sweet Opal {that’s the baby’s name – how fabulously old-fashioned is that?} to sleep in her orange and white oasis of a nursery, she will conjure a vision of that glorious afternoon.

Kristen enlisted the help of her endlessly talented family and friends, and all hands were on deck weeks before the big day at “Operation Pom Pom” where puffy spheres emerged from piles of tissue and tuile. And the night before the big to-do, they were back at it – hanging decorations with care, creating the most delicious bites of “lady-like” finger foods, and taste-testing {come on they had to} the lemon martinis for the lemonade stand. Yellow and white with pops of orange and grey lit up the day, and when all was said and done {whew!} the day was of course a huge success! Here are a few pix {evidence that we like to party all the time}! For more photos of our fun, both at work and at play, follow us on Instagram @gourmetgalleycatering.


the pre-game

{Oh Happy Day!}: We’re Featured on Style Me Pretty Today!

What a gorgeous wedding at Tyrone Farm this past Summer. Great team of vendors including Lucinda Wesson of Chocolate Creative Design, Hana Floral, White Dress by the Shore, Iris Photography and New England Country Rentals.

To see the feature, click here!

{GG Recipe Roundup}: Pumpkins, Pumpkins Everywhere!

Halloween has come and gone and now you have pumpkins. What are you going to do with these pumpkins that sure won’t last as a decoration too much longer? EAT THEM.

But, how?

We’ve put together a roundup of some of our favorite pumpkin recipes.


1. Pumpkin Cauldron Soup

2. Pumpkin Cream Cheese Muffin

3. Pumpkin Pie Praline Pancakes

4. Pumpkin Seed and Fava Bean Pesto

5. Roasted Pumpkin and Shallots

6. Pomegranate Pumpkin Butter

7. Roasted Pumpkin Seeds


The GG Sign Goes UP!

It was a joint effort. Shaina called town hall. Dan followed up with a visit to secure the proper paperwork and specifications. A little design job by yours truly. A hefty paint job by Peggy. And some physical labor by Dan. And a group installation for the BIG PREMIERE! That’s what you call TEAMWORK.


{Getting Ready}

{The Team. Proud of their baby}

{Emily and Dan – the Buds – Ready for Installation}

{It’s UP!!!}

{Thumbs up!}

{Back to the Building We Go. Tough Work!}

{Recipe Alert}: Hen of the Woods

So, a couple weeks ago we posted a picture of a mushroom that Mark foraged from the woods. A ‘Hen of the Woods’ mushroom, to be exact. So the question is now…what do you do with this gigantic mushroom? You cook it! But how, you ask?

How about this…

6 tablespoons extra virgin olive oil
3 pounds hen of the woods mushrooms, trimmed and thickly sliced
Kosher salt and freshly ground black pepper
2 shallots, peeled and minced
2 large garlic cloves, peeled and minced
3 tablespoons unsalted butter
3 tablespoons fresh thyme leaves

Heat a large skillet over medium heat. Add about 1 tbsp. of oil, then add a large handful of the mushrooms (just enough to loosely cover the bottom of the pan). Salt and pepper the mushrooms and let them sizzle undisturbed until they begin to brown on the bottom, about 2 minutes. Turn each mushroom slice over. Add a little of the minced shallot and garlic and a little butter and thyme. Continue cooking the mushrooms until they are tender, moving them around in the pan from time to time, about 2 minutes more. Transfer the mushrooms to a plate lined with a paper towel. Wipe out the skillet and repeat until all the mushrooms are cooked.
To serve, wipe out the skillet one last time and heat over medium. Add a skim of oil. Add all the mushrooms, some salt and pepper, and some fresh thyme leave and butter if you like and cook, tossing the mushrooms in the hot pan, until they are heated through.