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Marybeth and Maria Interview for Wed in Milwaukee about Vintage Rentals.

Posted on

http://wedinmilwaukee.com/rentals-go-vintage-with-table-of-contents/

Tastings

We have just two more months of tastings, after that the months of May thru Oct we will have to schedule according to time. We have weddings just about every weekend May- Oct. You may schedule tastings for Jan- April 2014 at any time. A reminder that tastings take place on Sundays and Mondays 5pm and 7pm and on some Tuesdays at 5pm only. This coming Nov we may try to work on having a tasting party at one of the venues we work with and will be selling tickets to that as soon as those details come together. Please stay tuned. email with questions at ballnbiscuitcatering@gmail.com

Happy fall! What to do those pumpkin seeds? Make Mole!

ImageI’m asked a lot for recipes at weddings and I have been telling people I would start to post some to our page here for some time. We have had such a busy season this year; I’ve hardly had time for much of anything. We also started our pop up dinner’s this year, a collaborating effort of a number of foodies and chefs to bring a different and adventurous dinning experience to Milwaukee. I feel strongly in being a part of making/helping Milwaukee being a fun and vibrant city, I believe being communal and creative with others to help each other build our business and community for a happy and healthy life. You can find Trail of crumbs at http://trailofcrumbsmke.wordpress.com

At our last pop up (which was vegan), I did a vegan waffle dish with a pumpkin seed mole. I did this mostly because last week, we had done a full vegan wedding and the waffles were a request of the bride and groom.  The only thing they had asked me was to make some of it savory with some sort of mole and something sweet.  They had given me the waffle recipe, which everyone loved, from vegan chef and cook book author Isa Chandra Moskowitz. For the pop up, I decide to do our Tres frijoles (3 beans), sweet peppers, green onion, avocado and a pumpkin seed mole. Lots of folks loved the mole and ask for the recipe, I used the same recipe for the wedding and it was a hit.  So I have decided to share the mole recipe. It does not just have to be used as vegan. I would suggest a little chicken and waffles for our carnivore friends, whom I know will love this Smokey and spicy (as you’d like) sauce.

Ingredients List: (I usually eyeball everything)

1 whole chili (serrano, jalapeno or whatever you like)

1 whole large onion

1 whole large sweet pepper (yellow or orange)

1 whole large Tomato (yellow, preferably)

1 cup mixed half each of Papaya & Pineapple juice

Splash of vinegar (white or apple cider)

2 teaspoons agave nectar or honey

1 c roasted pumpkin seed

Salt to taste

To make:

Roast your pumpkin seeds in an oven at 400 degrees for about 15 to 20 mins.

Smoke the first four ingredients for up to 2 hours. If you don’t have a smoker  look up this-http://www.ehow.com/how_5698943_smoke-wood-oven.html

Put everything into a food processor or blender and blend well. Make days ahead, it’s best a few days after you make it as most sauces are.

Play around with it and make it your own!

New Vintage Tableware!

While we work on getting our web page for our vintage rentals, take a look at some of the photos Kat did to give you an idea about what we have collected so far.

Photos © Kat Schleicher/Ellagraph Studios (www.ellagraph.com)

We have vintage plates!

We have vintage plates!

Mixing plates, vintage tableware and mason jars for drinking are all very popular trends for weddings. Expressing who you are at your event is key in giving you the best party of your life. Your family and friends will be in awe of what you put together and you will feel as though you let everyone come into your world for a day.How speical is that? Ask us about our vintage ware.

Oct 7th 10 annual food slam!

Food Slam Oct 7Thlook for our pulled pork sliders!

We have joined Braise RSA

What is Braise RSA, you say?

Restaurant Supported Agriculture
Braise RSA was created to make local, peak of season produce easily accessible to area restaurants. By working with area farms and restaurants in a cooperative effort, the RSA addresses the obstacles that have prohibited restaurants from using local products, namely the time and cost associated with sourcing locally. The RSA also allows farmers to be fairly compensated for their hard work, while keeping their farms’ identity intact.

For more info and a list of the involved farms and food establishments involved check out the site- http://www.braiselocalfood.com/RSA.html

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