As promised…here are some more pictures form last week’s event. Even though there was a ton of excitement surrounding the world’s longest picnic table, we were more excited about the food. Our chef, Francis, provided the 500 guests with a Juicy Salsa Burger, an Italian Style Balsamic Potato Salad, a Pasta Salad with Green Olives and Raisins and Corn on the Coals. These recipes included Hellmann’s Mayonnaise and were created by Mario Batali. Batali’s modern take on Hellmann’s classics were paired with a Mayo Cupcake (made by Magnolia Bakery) and packaged together in a festive picnic basket. Check it out!
We had a great time cooking last week for Hellmann’s 100th birthday celebration! We got to see celebs like Mario Batali, Andy Cohen, and Katie Holmes and were able to watch Hellmann’s make history for the longest picnic table of all times. It was a great day filled with food, fun and a whole lot of mayonnaise. M ore pictures coming soon!
in the meantime…check out some more info here:
Happy September Everyone!
Here is the full gallery from our end of summer Peach Party…and we have to say we are really happy with how everything turned out!
It was a great way to say goodbye to summer and hello to fall.
Our chef was able to come up with some amazing peachy dishes including a peach and bacon risotto, a fresh peach salad, and some delicious prosciutto wrapped roasted peaches.
We were also lucky enough to have Suite Paperie design the invitation and all the paper goods at the party. How awesome are those dip dye escort cards?!
Let us know what you think!
The summer is coming to an end…and even though we are excited for fall in NYC, we are a little sad to see summer go. So what better way to say goodbye than throwing a party? Here is a sneak peak at our end of summer Peach Party! More pictures to come soon.
And we hope everyone had as great of a summer as we did!
herb -n- peach
So we told you all these fun facts about peaches, and we told you how to properly pit a peach, but now we have something even better….our favorite peach recipes. We have everything from sweet to savory, so check it out and start cooking!
Peach and Blueberry Crumble
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries (1/2 pint)
For the crumble:
- 1/2 cup all purpose flour
- 1/2 cup lightly packed light brown sugar
- 1/3 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/3 – 1/2 cup unsalted butter, melted
1. Preheat the oven to 350 degrees and prepare four 6 – 8 oz ramekins.
2. Peel the peaches and cut into slices.
3. Put slices in a large bowl. Add lemon zest, lemon juice, sugar, and flour.
4. Toss until all the peaches are coated.
5. Gently mix in blueberries.
6. Let the mixture sit for 5 minutes while you make the crumble.
1. Place flour, brown sugar, oats, and cinnamon in a medium bowl and mix until combined.
2. Add melted butter a little at a time and mix until the mixture comes to a crumbly texture.
Spoon filling into the ramekins and add crumble on top. Bake on a baking sheet for 40-45 minutes until the tops have browned and the juices are bubbly.
Boozy Peach Pops
(adopted from Shutter Bean)
- 2 yellow peaches, sliced
- 8 medium strawberries, hulled & sliced
- 2 cups orange juice
- 1 oz. vodka
- 1 oz. Cointreau
1. In a blender, blend orange juice, peaches, strawberries, vodka & Cointreau until well-blended.
2. Skim the froth off with a spoon and discard.
3. Fill the ice pop molds with the mixture about 3/4 full.
4. Chop the remaining 4 strawberries and place on top of each mold.
5. Place molds in the freezer for about an hour and then put the ice pop sticks in the molds.
6. Freeze for 12 hours before serving.
Grilled Peach Salad
- 1 cup lemon juice
- 1 tablespoon rosemary
- 1 1/2 cup olive oil
- 1 garlic clove
- 2-3 firm, ripe peaches
- Salt and pepper
- mixed greens
1. In a blender, emulsify lemon juice, rosemary, olive oil, and garlic.
2. Cut peaches into thick wedges.
3. Season the peaches with salt and pepper and grill peaches on both sides.
4. Put grilled peaches on top of mixed greens and lightly toss with lemon vinaigrette.
Peach, Brie and Thyme Tart
- 1 semi-ripe peach
- 3 oz Brie
- 2 sprigs of thyme
- 4 oz white wine
- canola oil
- 1 package phyllo dough
- melted butter
- mini muffin tins
Mini Phyllo Cups
1. Preheat the oven to 350 degrees.
2. Layer phyllo sheets on top of each other while brushing melted butter in each layer.
3. Cut out 2″x2″ squares.
4. Line mini muffin tin with phyllo squares.
5. Bake at 350 degrees for about 5-10 minutes or until golden brown.
6. Once they are done, take out of the tins and let cool on a cooling rack.
1. Pit the peach and cut it into very small cubes.
2. Put a small amount of canola oil in a medium pan over med-hot heat. Add peaches. Cook for about 3 minutes, stirring occasionally.
3. Add white wine. Keep pan over heat until it is thick enough to coat a spoon.
4. Fill bottom of the phyllo shells with brie and top off with peaches and thyme.
5. Cook for 5 – 10 minutes until the filling is warm and bubbly.
Peach Iced Tea
Makes one gallon
- 12 regular sized tea bags
- Fresh, filtered water
- 1 cup of sugar
- ¼ teaspoon of baking soda
- 1 11.5 oz can of peach nectar – found in juice aisle
- 1 lemon
- 4 fresh peaches
1. Bring 4 cups of water to a boil, remove from heat and add tea bags.
2. Let tea steep for about 10 minutes.
3. Remove tea bags and add sugar to hot water, stir until dissolved.
4. Add baking soda and peach nectar and stir.
5. Pour tea mixture into large pitcher and stir in 10 cups of ice water.
6. Stir in 1-2 tablespoon of freshly squeezed lemon juice.
7. Add sliced, fresh peaches and serve over ice.
(can make boozy by adding Honey or Regular Bourbon)
Pitting a stone fruit isn’t always as easy as it seems. So in honor of National Peach Month we are going to show you the easiest way to do it – using a peach as an example, of course.
1. Starting at the stem of the fruit, insert a sharp paring knife until it makes contact with the pit.
2. Keeping your knife against the pit, run the blade all the way around the fruit. This will create two halves.
3. Hold the fruit with both hands and twist each half in the opposite direction – you will feel the flesh give way from the pit.
4. Pop out the pit with the edge of your knife.
5. Toss the pit and you are ready to eat!
Since National Peach Month is in full swing…here are some fun facts you may or may not know about peaches!
Since 1982, August has been dedicated to honoring the great flavor and nutrition of peaches in the United States. With plenty of vitamins and fiber, this spectacular fruit is a great treat by itself, or can be a flavorful addition to many sweet and savory recipes. As you might have guessed…we really love peaches. So we are super excited to celebrate National Peach Month with everyone. Each week we will be posting something new about peaches…recipes, fun facts and more! So be on the look out, and don’t forget to go out and do some celebrating on your own!
Have a Peachy Day!
Summer is great. The weather warms up, kids are out of school, and everyone just seems to be in a better mood. While that is all great, the best part about summer is the excuse to eat ice cream…all the time. There is nothing better than beating the scorching NYC summer heat with a giant cone of ice cream (or gelato – we don’t discriminate). So we took the liberty to do some research and find the best ice cream and gelato places in the city. Here is what we found.
- Van Leewren Artisan Ice Cream - You have probably seen these guys around – they drive a yellow truck with a delicious list of ice cream flavors beside the serving window. But, if you have never stopped to try a scoop, it is about time you do. I don’t know if it is the local antibiotic free milk, the special ingredients they receive from the world’s finest small producers, or the charm of the vintage looking truck, but these guys know how to make some good ice cream. Some of the most popular flavors include palm sugar and earl grey tea. Check out their website to find a truck near you.
- COOL HAUS - originally out of Los Angeles, these cool ice cream sandwiches have finally made their way to the east coast. And the best part – you get to make your own masterpiece. You choose your exterior from a variety of cookie options, and then your filling from COOL HAUS’s delicious homemade ice cream. We recommend the captain crunch cookie with cookies and cream ice cream. Follow them on twitter to see where their trucks will be next.
- Momofuku Milk Bar – The Milk Bar puts out a lot of great treats (the compost cookie is one of our favorite), but their most unique item has to be their cereal milk soft serve. Infused with brown sugar and cereal, this cool treat is a great way to beat the heat. It is good plain, or for a little something extra you can add some cereal crunchies on top. But either way you go, you won’t be sorry. Available at all the Milk Bar locations.
- Sundaes and Cones – The great thing about this place is that they provide customers with the opportunity to be a little more adventurous when it comes to ice cream consumption. Even though they do have plenty of the traditional flavors, you are better off trying something like ginger, red bean, or avocado. And if you really want to try something special, go for the black sesame. Check out their website for more information.
- Blue Marble - Originally out of Brooklyn, this ice cream hot spot has finally made its way to Manhattan. Using simple and seasonal flavors, Blue Marble makes a delicious assortment of both ice creams and soft serve. Whether it is in a stand up shop or in your local market, there are plenty of places to find these guys around the city.
- Il Labratorio del gelato – Up for the best gelato in the country, this place is worth a trip. In the heart of the Lower East Side, this laboratory feeling shop definitely stands out. Their flavors are seasonal and if you just can’t decide…you can get some to stay and some to go. Check them out here.
- Grom – If anyone knows how to make good gelato – it’s the Italians. So you better believe that this Italian based company is able to produce some fantastic gelato. Using only the freshest fruit and finest milk, their flavors are seasonal and have an amazing depth of flavor. Find the location closest to you!
We have been super busy this summer! Everything from small private parties to large corporate events…we have done it all. Here is a look into some of our favorites so far.
Yoga in the City brings the ever popular Wanderlust Festival into the most urban cities in the country. It allows city-dweller to escape the hustle and bustle of the city with free yoga classes, music performances, and vendors serving up all natural snacks. This year, in NYC, we were able to help Avocados from Mexico serve up some healthy and delicious treats to all the yogis!
Every year Saveur Magazine holds a one night spectacular event that includes food tastings from expert chefs, delicious drinks and the best music around! We are always happy to help our friends over at Saveur, especially when it comes to something as amazing as this. And even though it was a cool 95 degrees that day, we were able to help them coordinate a very successful event with over 500 people!
Women CEO’s form all across the country were invited to an exclusive panel with Bethenny Frankel. Talking about her career, her views on life, and how she got where she is today, Bethenny gave an inspiring speech to these powerful people. We were able to help make the event go smoothly while also providing a delicious three course breakfast for everyone.
Special guests around the city were invited to get a sneak peak at one of the summers most anticipated films, The Conjuring. Providing drinks, appetizers and lots of gourmet popcorn, we were able to make this screening extra special for attendees.
contact us at email@example.com if you want us to help you with your next event!