2011 Coming To an End

G Life

It is with great disbelief I write these words… “2011 coming to an end.”  Although it seems as though just the other day our friends were ringing in the new year with us… in style of course… at The Kyle House, it is true that 2012 is upon us.

For individuals it is a time we spend reflecting on the past year, planning for the new year and making a laundry list of the things we will change, do more of, or do differently.  But, as a company we are underway doing the same.  We are writing new menus, creating budgets and working on projects to kick off for the new year.

As we close out the next few weeks of Holiday Parties, including one bash for own staff, we will finish up the year with several New Year’s Eve weddings.  We will most likely ring in the new year with the same group of crazy friends, but we will all be a year wiser (not older of course), and hopefully it will be that wisdom that leads us to an even better year.

Matt and I would like to thank our friends, family and dear clients that have cheered us along on our journey for the last eight years.  We begin the ninth year of Global in 2012 and could not be more thankful for the successes and failures we have triumphed.  It is truly the love and support from a whole slew of people who have allowed us to soar.

Here is to 2012!

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Austin City Limits… that’s where we are!

Events

Greetings from Austin, Texas!  We’ve been quite the busy bees lately and this week has gotten off to a great start!  Today was our first day of catering at Austin City Limits and we kicked it off with a light and refreshing lunch which included tasty gyros and cool veggie wraps to satisfy in this 100+ degree weather.  Our 3600 sq foot dining room got a makeover this year by one of our creative team leads and event coordinator, Caroline Galjour.  Her style which we’ve coined as ‘eco-eclectic’ utilizes items that have all been re-purposed.  Some of my favorites include a ‘clothespin chandelier’, retro 1950’s booths, and hand crafted art by our dining guests.  The style seems fitting for such a unique town that focuses much energy into conservation.  Although we’ve been incorporating eco-friendly supplies such as cups, plates, flatware and compostable plastics for the last 6 years, it’s definitely been an education process since many of our guests come from all over the United States and beyond.  It’s amazing to be able to utilize such a great composting and recycling effort here in Austin and do it successfully!

In addition to our extensive team at ACL in Austin, our home operations are just as busy this week!  A&M is gearing up to BTHO Idaho and that translates into many great events throughout the course of the week and this coming weekend.  Additionally, we can’t forget to mention that it’s Aggie Ring Day this Friday and we are honored to be able to share this special day with many at the Clayton Williams Jr Alumni Center!  All are welcome to celebrate and congratulate these Aggies on earning their ring.  We have 2 employees getting their ring Friday, so congrats to Chris Schuett and Marcus McDermott!

Hope your week goes as smoothly as ours!  Stay tuned for more news from Austin….

Before Monday came Sunday, Saturday and Friday

FOOD!, Global Event Group

Yesterday we looked at our scrumptious lunch from Monday, so today we back it up and look at the food we experienced last weekend.  In a nut shell, our team was working from 8am until midnight each night – so we all had our fair share of Chow Town Food Court treats.  Personally,  I ate my weight in Connie’s Pizza (more on our long time friends later), until Sunday hit and I ventured out a bit… to the Farmer’s Market to be exact. Now, this wasn’t your usual farmer’s fair.  There were parcels of peaches, but everything else was prepared food from farm fresh goods – such as cheese, blueberries, and even wheat grass!

As late morning rolled around I began getting hungry, so Matt sweet talked the fine people at Rock ‘n Roll noodle company for a sampling of their pad thai spring roll.  

It had rained Sunday morning so not only was it hot – it was muggy.  This light, crisp delight was the perfect palette pleaser.  I am a fan of pad thai, but this was so fresh, herbs and all, and the mango was just the perfect touch of sweet, but this version was even better.  After a few more hours passed I was once again hungry, but this time I headed to the farmer’s market alone.  First up – Seedlings.  A Michigan farm where apple cider, blueberries and peaches are cooked, picked and enjoyed!

I inhaled a blueberry smoothie made from those farm fresh blueberries, ice and homemade apple cider… that’s it!  No dairy, no fat, no problem.  I have never tried a fruit smoothie with such wholesome, simple ingredients.  But, now I highly recommend it!

While it was delightful, my body must have noticed the lack of dairy because up next was the cheesemakers.  This next treat is so awesome, my words will most likely not do it justice… grilled cheese on a stick (hold the bread please!)

Thick slices of fresh cheese were grilled just enough so the outside was crisp, while the inside was still firm but gooey.  They offered several awesome pairings for the top of the cheese.  Being the Texas gal that I am, I chose the jalepeno chutney topped upon my lovely grilled piece of cheese.

This was exactly what I needed to fill my tummy and refuel me for the rest of the day. If you want more of Chow Town’s great food or still aren’t sure what it is, check out:

http://www.lollapalooza.com/experience/chow-town/

Graham Elliot presents Grahamwich!

FOOD!

Although Monday marked the last day of our Chi-town gig, we saved the best meal for last…so I am posting it first!  Two years ago we had the pleasure of working closely with Chef Graham Elliot, as in the judge for Fox’s MasterChef, and his awesome team.  After a long, hard few weeks at Lollapalooza, Chef treated us to a seven course meal at his namesake restaurant, Graham Elliot.  I’ll post pictures of this later, but for now…Grahamwich.

The newest creation from Chef Elliot and his right-hand man, Merlin Verrier, is Grahamwich.  Their website, grahamwich.com, describes the addition as what a sandwich shop should be and could be.  So, we had to see what it was all about!

We actually missed this little gem the first time we walked by, but once we found it and walked inside it was stunning.  Tucked between other shops on State, once inside the space seems so open and airy.

I love the mix of old woods, quirky pieces, such as the kid blocks that spelled out ‘trash’ on top of the trashcan, and modern glass.  We ordered at the counter, I chose the grilled cheese {wisconsin cheddar + italian prosciutto + tomato marmalade + cheese curds + pullman loaf } while Matt decided on the pastrami reuben { homemade sauerkraut + toasted caraway + gruyere fondue + 1000 island + marbled rye }  but we split a bag of chips topped with fresh herbs, cheddar cheese and bacon bits.

This was hands down the BEST grilled cheese EVER!  The tomato marmalade was just sweet enough and the bread was toasted to perfection.  But the cheese, the cheese is what made this sandwich so heavenly.  I truly wish I didn’t have to wait until the next time we are in Chicago for another bite.

Although I am not a huge reuben fan, this one took the cake.  Again, the perfectly toasted marble rye and stacks of fresh meat and sauerkraut made for one excellent choice for Matt.

It may be strange to rave on about someone else’s food, but for us it is the best kind of research and development! After we finished our lunch we were greeted by Merlin and enjoyed catching up and discussing the aftermath of Lollapalooza.  I just wish I would have asked him to Fedex another grilled cheese to me!

A Week Worth of Food in the Windy City

Events, FOOD!, Global Event Group

First, I must apologize for leaving our readers for the past week with out a new post. However, many of us Global Gals and Gents have been in Chicago preparing for last weekend’s Lollapalooza Music Festival.  Since 2007 we have provided various services for the production company, but this year I decided to chronicle our trip with FOOD!

Instead of taking you from the beginning, for whatever reason I have decide to start with yesterday.  So over the next week you will get to go on a foodies’ dream journey.  From fine dining, to casual fare and the Chow Town Food Court at Lollapalooza (which boasted chef driven creations from around the city) we all had a week of hard work and good, no GREAT food!

While you are waiting for the new posts, check out what we saw this year at Lollapalooza!

Who Doesn’t Enjoy a Tasting??

Events, FOOD!, Global Event Group

If you ask any one of our MANY team members, most will say, their favorite part of the day is tasting DELICIOUS new recipes!  For our core staff, we can slip into the production kitchen at any time and beg for scraps of food – but for our clients, we spoil them with beautiful presentations and wait on them while they select from samplings of a new menu.

Some of our lucky clients were presented with one of these delectable tastings on Wednesday at the Association of Former Students for their Annual Gala Event.  We will be catering a plated dinner for over 650 of their esteemed guests held in October.   Our Chef James Gaines arranged many delectable entrées and accompaniments for us to try! 

Our seafood entrée was a pecan crusted halibut with chiffonade-basil and layered with a creamy chardonnay sauce.  Chef James also added grilled asparagus and garlic parmesan mashed potatoes garnished with a fried plantain.

Check out this grilled 6 oz. prime sirloin layered with creamy horseradish-chive sauce.  Chef James then roasted fresh artichokes and sautéed wild mushrooms infused with black truffle oil.  This was AMAZING!

Next, he took butterfly shrimp and stuffed them with jumbo lump crab meat.  This was a sumptuous side selection!

 

Chef James then arranged an eggplant Napoleon for our Vegetarian friends. The seared tomatoes and eggplant accompanied with sliced mozzarella was the perfect color combination. He then drizzled it with a balsamic glaze and topped it off with a sprig of basil.  This was a very refreshing dish!

I had this picture taken to showcase all of the plates that were prepared by Chef James  (and the beautiful ladies who devoured his creations).  We had a delectable lunch and the end result was a final menu selection for Gala this year! 

 

Zucchini Behemoth

Recipes

Normally I open with some thoughts and then enter a photo or two to help further support my idea…but I felt that opening with this photo would actually work out better.  Notice the smaller zucchini in the back?  That is a beautiful normal sized squash from our local produce supplier. The rather LARGE one in front…well that was home-grown!

So, Lexie walks in this morning and hands me this GINOURMOUS vegetable like it’s nothing.  I immediately have her grab the regular zucchini from the kitchen so I can compare its size… see picture first, enough said.

Once I got over the initial excitement of it all, I had to weigh it!  I mean look at this thing.  Its length must be over 18″ (I don’t have an exact measurement because my ruler seems to have relocated itself) and when I took it to the scale it weighed off!!  Our professional opinion is, “it’s a ten pounder…at least!”

So, what does one do with a squash this size?  ZUCCHINI BREAD!!  Below you will find my favorite recipe… I just wonder how many loaves this thing will make??

1-1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon ground nutmeg

1 lemon zest

1 egg, beaten

1 cup sugar

1 cup finely shredded, unpeeled zucchini …  WHO WANTS TO PLACE BETS ON HOW MANY CUPS THIS THING CAN PRODUCE??

1/4 cup cooking oil

1/2 cup chopped walnuts or pecans, toasted

directions

1. Preheat oven to 350°F. Grease the bottom and 12 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

2. In another medium bowl combine egg, sugar, shredded zucchini, lemon zest and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan.

I’ll let you know how the shredding of a 1o pound zucchini goes!