Category Archives: Event Eats

Add flavor to your event.

Build Your Own Bloody Mary Bar

By Devyn Tostenson

Party cocktail, part hangover cure, and all canvas for culinary creativity, the Bloody Mary is a must for any early daytime event. The simple cocktail is notorious for becoming a meal with the addition of garnishes. Having a Bloody Mary Bar at your event lets guests get creative with all their favorites. For a little fun, have guests take photos and create a best looking bloodie photo album on facebook, letting friends “like” their favorite!

FOR THE COCKTAIL:

Zing Zang
Clamato
Miss Mary’s Bloody Mary Mix Bold and Spicy
Vodka of choice
For people who don’t like vodka you can do Rum, known as a Bloody Pirate

FOR THE GARNISH

Pickles – from spicy to sweet (my favorite is
Claussen) and even pickle juice.
Olives, the standard pimento or elevated stuffed with blue cheese or jalapeno
Pickled asparagus
Meat sticks, find them at super market delis or your local meat market.
Tabasco sauce
Worcestershire sauce
Celery
Limes
Cheese, get a variety like cheddar jack and pepper check, some people love spray cheese to fill celery sticks!
Banana peppers
Salt for rim or celery salt for an extra kick. You can also find specialty “Rim Shots” made with bacon, herbs and spices.
Horseradish

NEXT LEVEL BLOODIES
Make it a meal with these additional elements,
typically added to the drink with a skewer.

Mini cheeseburgers
Bacon
Shrimp
Beer chaser (Side car)

Cilantro Dill Dip

1 c. mayonnaise
1 c. sour cream or plain greek yogurt
1 tbsp dried minced onion
1 tsp onion powder
1/2 tsp celery salt
1/2 tsp celery seed
2 tsp sugar
2 tbsp chopped fresh dill
2 tbsp chopped fresh cilantro

Mix all ingredients together and chill for at least 1 hour.
Serve with vegetables, crackers or chips.

Super Simple BLT Pasta Salad

8 oz Box Rotini Pasta, cooked
6 oz Bacon cooked to crispy, crumbled
1/2 head of lettuce, washed & dried, chopped
4 oz cheese diced (swiss or cheddar)
1 medium tomato diced
3/4 cup ranch dressing

In a large bowl mix cooked pasta, crumbled bacon, cheese, tomato and ranch dressing. Refrigerate.
Before serving mix in lettuce.

This recipe makes a lot, the lettuce will get wilted and yucky if you save overnight. If you anticipate leftovers,
only serve a portion of the pasta mix and lettuce
at a time. This way you keep the leftovers delicious,
just add lettuce to the portion you plan to eat.

Patriotic Thirst Quenchers

When the summer sun heats you up – these red, white,
and blue beverages will cool you down!

FOR THE KIDS: RED, WHITE, & COOLER
Cran-cherry Juice
Kid friendly pina colada drink
Blue raspberry drink
*You can pick any three red, white and blue drinks
as long as all the drinks have different sugar contents per ounce.
1. Fill the cup 1/3 of the way up with the drink with the
highest sugar content. In this case the cran-cherry juice.
2. Fill the cup to the top with ice
3. Pour the drink with the next highest sugar content (in this case
the pina colada drink) another third of the way up. The key is to
pour it very slowly over the ice. If you pour to quickly the colors will combine.
4. Repeat with the last drink (in this case the blue drink),
fi lling the last third of the cup. Remember to pour very slowly.
5. For the straw, cut the ends off of a twizzlers candy, then you can even use red, white
and blue pull n’ peel twizzler candy to add some more color.

FOR THE ADULTS: BLUE SUMMER
Hpnotiq
Vodka
Lime Juice
Frozen Strawberries
Super easy, all you need to do is put 4 ounces of
Hynotiq, 2 ounces of vodka, and a splash of lime
juice in a glass. Then you use the frozen strawberries
for ice.

Famous Dave’s: Pass the napkin!

Summer. A season that we all look so forward to. Time to get out on the lakes, and enjoy picnics and barbecues. And for those of you who can’t live without a fi nger-licking delicious barbecue,
Famous Dave’s comes to mind.

The Duluth restaurant opened in 2002, and continues to be one of Canal Park’s hot spots. You may (or may not) know that Famous Dave’s offers catering. This can best be described as best
family style buffets. They offer to cater corporate events, weddings, business lunches, grad parties, school functions, personal occasions, and more. Greg Toon, general manager at the Duluth restaurant since 2004, relayed that they are a year round catering company. Groom’s dinners and family reunions are very popular in the summer months. He also jokingly said that they are not afraid to “ruin” a wedding dress or two. This writer thinks it would be worth it!

Offi ce meetings with lunches, or staff training days are popular, with multiple shift caterings a plus. If food is desired for 1st/2nd or 3rd shifts, they provide that as well.
Fall-off the bone smoked ribs, beef brisket, pork, and hand seasoned slow-roasted chicken are the house smoked meats that keep people coming back for more. Several made-from scratch items are available, such as the popular Wilbur beans, coleslaw, garlic mashed
potatoes, and mmmmac-n-cheese. Toon said that the honey buttered corn bread muffi ns are incredibly popular. There are pans of delicious food that you can help yourself to, but they also have staff who can dish up plates for the diners. A huge plus is the fact that Famous Dave’s personnel will clean, clear tables, and take care of refuse during the event. Each level of service has a cost along with it.

Famous Dave’s catering will cover a radius from 1.5 to 2 hour drive. There are extra fees for longer trips, but they have the equipment needed in order to supply a perfect meal. The catering prices run from $8-$16 dollars depending on the selection. Average prices run
from $12-$13 dollars a plate. A full menu can be seen online at www.famousdaves.com/duluth/catering Craig Smith , Sales director for Enger and Lester Park golf courses, has some very kind words to share. “Famous Dave’s has been an outstanding source for event catering for me over the past 15 years in both my baseball years and now for golf related events. I have enjoyed partnering with them for daily menu items, special catering events, and golf tournaments which our participants fully enjoyed and looked forward to year in and year out. Clients can rest assured that owner Randy Jernberg, General manager Greg Toon, and their staff will be there to support them from the initial meeting through delivery and at a great price! I highly recommend Famous Dave’s for all your event and catering needs.”

Abby Olson, owner of Saffron and Grey fl oral, Is also a very satisfi ed patron. “We have used Famous Dave’s for events and Greg Toon has always been very professional. He shows up on time & sets up a delicious spread. During the planning process he makes appropriate suggestions so you never have to worry about having too much or too little. We highly recommend working with our Duluth Famous Dave’s and Greg Toon.” “Consistent food quality and pleasing our customer is what we strive for”, Toon says. “We take pride in this, along with serving high quality meat, and providing a great meal to enhance your gathering is what famous Dave’s is all about”.

Tom & Shana's Tom & Jerry Mix

Makes approximately 3 cups 3 eggs, separated (use pasteurized whole eggs) 1/8 tsp salt ½ cup soft butter 3 ½ cup powdered sugar ½ tsp vanilla ½ tsp nutmeg and/or ground cloves (optional) To serve: hot milk nutmeg (optional) brandy, rum, or spiced rum Beat egg whites until soft peaks form. Sprinkle in the salt and whip on high until stiff. Transfer the whites into a separate bowl and set aside. Place the soft butter in the mixing bowl and whip until light and fluffy. Add the yolks, powdered sugar, vanilla, and optional spices. Continue beating until batter is thick and smooth. Add the whites to the bowl and beat on high until the batter is smooth. Store tightly covered in a plastic container or in a jar. Batter can be stored in the refrigerator for up to two weeks or in the freezer for up to a year. To serve: scoop 2 – 3 tablespoons of batter (either from fridge or freezer) into a large mug, add a 1 oz. shot of brandy or rum and fill with hot milk. Sprinkle ground nutmeg on top and enjoy!

Grandma Johnson's Gingersnap Cookies

3/4 cup margarine
1 cup brown sugar
1 egg
1/4 cup molasses
2 cups flour
1/4 teaspoon salt
2 teaspoons soda
1 teaspoon each of: ginger, cinnamon, cloves

Combine margarine, sugar and egg, beat.
Add molasses and beat well.
Add combined dry ingredients and mix well
Chill dough
Shape into 1 inch balls and roll in granulated sugar place 2 inches apart on ungreased cookie sheet

Bake 350 for 12-15 minutes

Audrey Lundeen's Easy Fudge

12oz pkg semi sweet chocolate chips
4 oz milk chocolate chips
1 can Eagle Brand sweetened condensed milk
1 teaspoon real vanilla (generous teaspoon and use REAL vanilla)
1/2 cup chopped pecans
Melt first 3 ingredients in glass bowl in microwave until melted (1-2 minutes) stir every 30 seconds Stir til smooth, add vanilla, stir, add nuts, stir. Pour into prepared 8 inch pan: grease the pan, then line with tin foil-grease the tin foil-lightly

Chill for at least 1 hour then drop upside down on cutting board. Peel off tin foil and cut.

Grown-Up Dessert with a Summery Sizzle: Framboise Indulgence

By April Howell, School of Cooking Coordinator and Community Affairs Specialist for Martin’s Super Markets
Since I am not a chocolate lover at all this is my go-to for
a sweet ending to a delicious meal.

Ingredients

2 cups Raspberry or Peach Framboise
(I’ve also used Prosecco or other sparkling wine, chilled)

1 (6-ounce) package raspberry-flavored gelatin

1 cup boiling water

1 1/2 cups frozen raspberries, not thawed

1/3 cup mascarpone cheese, room temperature

1/2 cup toasted walnuts (chopped)

Directions

Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2-3 minutes.
Refrigerate until lukewarm, about 25 minutes.

Stir in the Framboise or the Prosecco. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. Stir in the raspberries (bubbles will form in the mixture).

Divide the gelatin among 6 specialty glasses or individual dessert bowls. Cover and refrigerate until the gelatin
is set, at least 2 hours or even up to 2 days.

Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve.