KATHY G. & COMPANY EVENTS: BROMBERG’S DEBUT OF NEW BOTANICALS COLLECTION

We are very excited to have been asked to provide some of these delicious desserts for the upcoming launch of the new ”Botanicals” pottery collection that will be available exclusively at Bromberg’s. Artist Tena Payne of Earthborn Pottery, known for her rich glazes, unique shapes, and nature inspired pieces, designs expressly for food service, hospitality and entertaining, something very close to our hearts. Her work can be found at top restaurants like Hot n Hot Fish Club in Birmingham, as well as Sushi Samba in Miami Beach, and the Bellagio in Las Vegas. No two pieces are exactly alike and are not only beautiful, they are made to withstand daily use in a restaurant environment. You’ll love these pieces for your own home and will find them perfect for entertaining!  Take a look at some of the gorgeous Earthborn Pottery designs that you will be able to purchase for entertaining from Bromberg’s.

Bromberg’s Exclusive Botanicals Pattern Photo by Arden Photography

Rolling with the Tide: Kathy G. & Company Caters to Tuscaloosa

Keeping with our football theme this month, we were very excited to have gotten the call for the University’s School of Business big football kick-off party for the Commerce Executives Society. We served traditional tailgate favorites with a twist for this event for 1,000 that was held on opening weekend. Our team pulled out all the stops as we fed the huge crowd before the game. Check out the fun and all of the excitement for Alabama Crimson Tide Football Opening Day 2010! Our menu included our recipe of the month for September, our spicy Chicken & Andouille Sausage Gumbo, chicken wings two ways with vegetable crudite, classic Kathy G. sandwiches, and much more. If you’d like for us to help you with food for your next game day party, check out our new Tailgate Menus! Whether you’re hitting the road or watching the game at home with friends, we can help you with food and all the fixings so you can hang out and watch the game! View our new Tailgate Menus for 2010...

Bromberg’s French Week Celebration Recipes: Provencal Roasted Chicken!

Poulet Grande Mere (Provencal Roasted Chicken)

Serves 4 people 

1 2-2.5 pound organic chicken (whole)

2 peeled carrots (large diced)

3 celery stalks (cleaned and cut into large diced)

1 medium yellow onion (chopped)

2 Tbs Smashed/Beaten Raw Garlic

1 cup    Olive Oil (good quality)

2 Tbs Herbes de Provence

1 Tbs Dried Mustard Powder

1 Tbs Chopped Fresh Sage

1 Tbs Chopped Fresh Tarragon

1 Tbs Chopped Fresh Rosemary

3 Tbs Chopped Fresh Parsley

2 Fresh Squeezed Lemon Juice  

1/2 cups Light chicken stock

Kosher salt and Fresh Grounded Pepper for Seasoning

In small mixing bowl- mix together 2 Tbs kosher salt, 1 Tbs of grounded black pepper, all dried ingredients. In small mixing bowl- mix together all fresh herbs and ½ the amount of garlic and 1/2 cup of olive oil. Wash the chicken in the sink with cold water. Remove any insides of the chicken (liver, neck). Trim the wings with scissors. Pat dry the Chicken from the sink and place on a cutting board. Season the inside of the chicken with generous amount of both the dry herb seasonings and the fresh herbs with oil. Season the outside of the chicken with both mixtures and under the skin of the chicken. Stuff the inside of the chicken with ½ of the celery, yellow onion, carrots. Truss the chicken with butcher twine- tie the legs and back wings together. Purpose of trussing the chicken is to have an even cooking time.

Add the remaining vegetables, oil, garlic, and any fresh or dried herbs mixture to the bottom of the Revol Chicken Roasting Pan. Place the tied, seasoned, and stuffed chicken in the roasting pan. Add chicken stock to the pan. Roast the chicken open in the oven at 375 F for 45 minutes and baste the chicken with the juices in the pan for two minutes.  Reduce oven to 350 F and cook for another 30 minutes until the juices run clear and the internal temperature is 155 F degrees.

Bromberg’s French Week Celebration Recipes: Shrimp with Herbes de Provence & Roasted Garlic

Jumbo Shrimp with Herbes de Provence and Roasted Garlic

Serves 6 people

2 dozen Jumbo Shrimp (16-20) size, peeled, de-veined with tail on

3 Tbs Fresh Chopped Oregano

3 Tbs Fresh Chopped Lemon- Thyme

1 bunch Chopped Parsley

2 Tbs Crushed Red Pepper

1 Tbs Roasted Garlic Puree

1 Whole Lemon cut in half

1 lb. unsalted butter

Salt and Pepper

Cooking on Revol Slate- Follow directions on the slate to season the cooking surface

Heat the Slate on a Gas Grill at 350 degrees. On a gas stove top in a medium size pan melt the butter slowly- do not bring to a boil. After butter is melted, remove from heat and add all herbs, roasted garlic, crushed red peppers, and ½ lemon fresh juice.  In a large mixing bowl, add all of the shrimp then pour the melted butter to the bowl and mix the shrimp with the butter. Season the shrimp with salt and pepper. Then spread the shrimp evenly on a sheet pan and place in a refrigerator for two hours. Place the chilled and marinated shrimp on the hot slate and cook on both sides for 4-6 minutes until the shrimp is fully cooked and pink. Have a container of water to spray the grill down while cooking the shrimp. The butter will melt and cause the grill to flame higher and you will need to keep the flames down with the water.

Bromberg’s French Week Celebration Recipes: Tomato Saffron Vinaigrette

Tomato Saffron Vinaigrette

Serves 6-8 people

1 cup Roma Tomato small diced

¼ cup White Balsamic Vinegar

1 Tsp Saffron Threads

1 Tbsp Dijon

1 Cup Olive oil

Combine Dijon, Saffron, and Balsamic in a Blender. Slowly add olive oil to emulsify. Combine Tomatoes and Vinaigrette in small bowl. Season with salt and pepper.

Kathy G’s Cooking Around Birmingham!

Jason and Kathy had a blast cooking for the crowd at Birmingham Bake & Cook. The Spanish-inspired menu featured tapas and our crowd favorite paella! Get the recipe….  Don’t miss out on our next cooking demonstration during Bromberg’s French Week. The festivities include trunk showings of famous French collections like Limoges porcelain and Revol cookware. Kathy and Jason will showcase French recipes on Thursday, May 6^th. Get the event details and RSVP to attend!

Thanks to our host, Susan and all of her guests for allowing us to share our culinary point of view. If you’d like to schedule a cooking demonstration with Kathy and Jason, email us for information! info@kathyg.com

More Awards: Kathy G. & Company Scores Two Allie Nominations

Newsflash! In addition to our recent Catie win, we just got word that we are also nominated for two Allie Awards from the Atlanta chapter of the International Special Events Society (ISES). We were nominated for Best Floral Design and Best Plated Menu for the University of Alabama President’s Cabinet Spring Flower Power Dinner which included a unique salad with edible flowers.  The awards are decided April 11 at the Loews Hotel in Atlanta. We’ll keep you posted! For ticket information and more Allie info, visit their website!

The Pointe Ball 2010

The Pointe Ball is an annual fundraising event supporting the Alabama Ballet and its Outreach Programs and Kathy G & Company pulled out all the stops to make this year’s event better than ever.

 The event is an evening of dining and dancing at Saks Fifth Avenue.  Servers greeted guests at the doors with trays of Prosecco. After the cocktail hour, 300 guests were escorted upstairs for  a plated seated dinner with Spanish flair inspired by the Ballet’s upcoming performance of Don Quixote.

The first course featured our lazy Susan presentation with Tapas (Spanish for tiny plates) of marinated olives, Manchego and other assorted Spanish cheeses, Cerviche with Hearts of Palm and Pickled Red Onion, Shaved Serrano Ham, and more.

The next course was a delicious Spanish Paella with Gulf Shrimp, Andouille Sausage, Slow Roasted Pulled Chicken, and Mussels with Sweet Peppers, Onions, and Tomatoes in Saffron Scented Rice.

Dessert was displayed downstairs and featured Individual Tawny Port Flan with Valencia Orange Zest and British Tea Cakes. Guests were treated to a vignette performance by Alabama Ballet and the dancing continued into the night at the after party with The Pat Patrick Band. See more images from the Pointe Ball 2010 from Arden Photography or learn more about Alabama Ballet.

Alabama Ballet’s mission is to promote and foster the development of classical and contemporary ballet through high-quality performances, dance education, and community outreach.

Hall of Fame Dinner at The University of Alabama

Serving a seated dinner for 425 guests is quite a feat. Add the pressure of a milestone event with lots of dignitaries, a challenging menu, and a unique dessert designed especially for the event, it’s not just a feat, it’s nearly magical. The menu was a combination of local flavors combined with classic dishes, but with our typical flair and unique presentation. 

The menu started with Radicchio Cups with Local Arugula, Roasted Golden Beets, & Fried Goat Cheese with Raspberry Vinaigrette in a Min Pilsner.

The main course was Herbed Grilled Beef Tenderloin with a Port Wine Reduction atop Gruyere Rosemary Scented Potato Gratin & Jumbo Asparagus served in the shape of the school’s signature “A”.

Double Stacked Praline & Chocolate Cheesecake with Chocolate Houndstooth Sails

But the crowning glory was our dessert. We took the school’s trademark houndstooth pattern and transferred it to chocolate which we cut into triangles that was served on top of a Praline and Chocolate Cheesecake Stack. We just had to show you how beautiful this dessert was! We can even transfer your own logo or design to chocolate to personalize it for your wedding! See more catering images in our Kathy G & Company Catering Galleries on our website!