Author Archives: BallnBiscuit

Ball ‘n Biscuit and Vintage Rentals at re:Craft & Relic – April 23 & 24

1456978463We are beyond excited to be the official food vendor for re:Craft & Relic!  This event is going to be big: Two days of shopping, food and entertainment with 200+ makers and artisans who re-purpose/reclaim/recycle materials in creating their crafts. Ball ‘n Biscuit is providing the food, and Table of Contents Vintage Rentals is designing the decor for both our food stations and our bar.

re:Craft & Relic
When: 10 a.m. to 4 p.m. Saturday, April 23 and Sunday, April 24
Where: Milwaukee County Sports Complex, 6000 W. Ryan Rd.
How much: Tickets range from $5 – $20 and can be purchased online ’til April 7.

Come visit us!

San Valentin Dinner

Dinner of love and Friendship. Family style seating, 6 courses plated dinner: $76.00 plus tax. BYOB!

For the Saturday, February 13th dinner, reservations are filling up and both dates have limited seating. Please contact ballnbiscuitcatering@gmail.com for more information, reservations and general questions. Come and enjoy music, friendship – old and new – and great food in a cozy, intimate space. 1737 N. Palmer St Milwaukee, 53212.

Menu:

  • Shaved Fennel, arugula and Gruyere Salad with lemon garlic vinaigrette
    Vegan version available
  • Sear Crusted Ahi Tuna topped with ginger aioli on wonton chip
    Vegan – Cactus Ragu on tortilla chip…
  • Shrimp and Queso empanada with roasted poblano and cilantro crema
    Vegan – soy chorizo and potato with avocado poblano cream
  • Argentinian Malbec Drunken Noodles with Mushrooms and Satori cheese
    Vegan Version available
  • Ancho Chili. Coffee Pork Loin Roulade with white crab, cream cheese stuffing and served with a root vegetable mash
    Vegan – Seitan Roulade stuffed with veggie stuffing and a root vegetable mash

Dessert:

  • Flourless chocolate cake (vegan version) and a mango coconut sorbet

Digestif:

  • Colombian Dark roast coffee with chartreuse crème Chantilly
    Vegan – Coconut Crème

Celebrate love and let us put a spell on you!

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!

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