The Flash Box

I’ve been talking to a new company in Pittsburgh about their amazing new product that I think will be a staple of weddings very soon.

Their product is called The Flash Box.

The flash box is a Kiosk that takes video recordings of your guests. This would be available at your reception for five hours. The very modern looking and sleek machine is staffed by a professional who suggests different ways to leave fun messages (to avoid them all saying “This is ____. Congratulations.” Not only will the staff member give suggestions but they will also make sure your guests are aware of the machine and take advantage of it. After talking with Gary Cozen from the company he seemed to not only have all the answers but was very knowledgeable about the ebb and flow of weddings. I think this service would provide amazing videos because, unlike a videographer, the machine is passive. This means that when a videographer comes up to guests randomly they will not feel as comfortable and will say more bland statements.

There are two pricing options:

4-Star Service: The Flash Box will produce your finished Video Album and deliver 2 copies* on DVD (4-Star Sample) in a keepsake case. $1500
5-Star Service: The Flash Box will enhance your Video Album with still-photography (supplied by client) professionally edited into the video and deliver 2 copies* on DVD (5-Star Sample) in a keepsake case. $1900

Wining and Dining - April 25, 2008 - Cooking Class

This Wednesday's Cooking Class was entitled "Wining & Dining" - The ABC's and D's of Food & Wine.

The night was six courses of food and wine with Jason and Chef Drew giving cooking tips and tricks while Kelly Costello explained about the wines we chose for tonight's dinner. Kelly Costello is a local wine consultant who works with us often and her idea was to come up with unlikely pairings that really work well together.

The first course was a spicy scallop make roll with wasabi and pickled ginger. Chef Drew showed everyone how easy an unintimidating sushi can be to create. The pairing was with the slightly dry and flavorful Kenwood Yulupa Cuvee Brut. Champagne pairing is something that is more popular in Europe but is finally making headway here in the United States.

Next we went with a crisp spinach and raspberry salad with whole grain pepper bacon vinaigrette (accented with Maytag blue cheese and candied pecans). The pairing was a rare Italian blush, Centine Rose.

The third course was a wild Alaskan sockeye salmon topped with sun-dried cherry gastrique served with grilled carrot puree. The wine chosen to be had with the salmon was Cloudline Pinot Noir. Many attending found it surprising how this red wine went so well with this fish.

The fourth course was a spicy barbeque braised flank steak accompanied by scalloped potato and Creole slaw. The pairing with this dish was a natural, Bulletin Place Shiraz.

The fifth course was an Eggplant Napoleon with fresh ricotta, mint, basil, and marinara. With all the dishes before this, the lightness of this plate was welcome! The pairing chosen for this dish was a very interesting and complex Spanish wine, Campo Viejo Crizanza.

The night ended with fresh grilled fruit and dry aged cheese accompanied by Sandeman Tawny Port.

We're taking a week off from cooking classes while Jason is at the New York City Food Show.

The Great Whisk[e]y Debate - To [e] or not to [e]

I was fortunate enough to take part in an event this Monday called: "The Great Whiskey Debate".

The cocktail hour started at 6:30 PM at the Cabaret Theatre in Pittsburgh's cultural district. On the bar menu was all the whiskeys we would be tasting that night. At 7:00 PM till 8:30 PM was the debate. There was a post reception following the debate with chicken and salmon until 9:00 PM.

The concept of the event was a live debate to determine who has the best whiskey, the Scottish (with their single malt scotches) or the United States (or more particularly, Kentucky's bourbon).

Here is what was tasted:

United States Kentucky Bourbon:

Basil Hayden. A light-bodied bourbon perfectly blended to mix in cocktails, Basil Hayden's contains a higher percentage of rye and barley. The spiciness of the rye marries beautifully with the sweetness of the corn to create a truly distinctive bourbon that offers a gentle bite with a clean finish.

Knob Creek. Knob Creek is aged 9 years to take full advantage of the natural sugars in its charred white oak barrels. This extended aging gives Knob Creek a full-bodied, woody, sweet caramel flavor that finishes long and smooth on the palate.

Scotland's Scotch Single Malt Scotch:

Laphroaig Quarter Cask. Aged in smaller casks that allow the maturing spirit 30% more contact with the wood, the oak influence of Laphroaig Quarter Cask imparts a unique character to the scotch. The result is a creamy, coconut-like nose and wetness upon first taste, but the peaty smoke is still evident while finishing with a creamy, zesty orange flavor.

Ardmore Highland Single Malt. Ardmore is the only Highland malt whiskey to be 100% peated since its creation in 1898. This process enhances the full and rich flavors without overpowering them - allowing a creamy peat tang with slight hints of vanilla and sweet ripe fruit. The winner seemed to be the home team (bourbon) but the judge called it a tie because...there is no bad whiskey!

Sunday's Wedding - Recap

This Sunday's wedding went off beautifully!

I was so excited to be a part of such a unique event.

The brunch items were really appreciated and the guests noticed the effort put forth by the couple in order to create a memorable event.

The decor and design really was a great way to usher in the new season!

This says it all:

We just wanted to thank you for all your hard work in making our wedding day so incredible. It was truly better than we could have imagined. All of our guests commented on how beautiful and delicious everything was.

THANK YOU!!!

Busy Weekend!

Last night's wedding went very well. 100 Guests at our platinum level and some nice extra bar features.

Tonight's event is Jason's class reunion (Trinity Class of 1987) and it features the band Radio Tokyo. I spent today creating menus for 3 weddings coming up this summer. Each is very unique and I think very representitve of the group's tastes.

Tomorrow, bright and early, we have our brunch stations wedding with guests arriving for the ceremony at 11:00 AM.

I think I'm going to go home, have a cigar and enjoy the following drink:

Castries Peanut Rum Creme + Van Gogh Double Espresso Vodka + Patron XO + Creme

I met the creator of Castries, Clyde Davis, and it's a recipe he suggested and it was a great way to wind down last night!

I'll be up at 6:00 AM and I'll be off to set up for the wedding!

Hors d' oeuvres - April 16, 2008 - Cooking Class

This Wednesday's cooking class was entitled "Hors d'oeuvres, Appetizers, & Antipasto" - Getting off to a good start. (Entertaining & Party Planning).

The night started off with the bar open for the first half hour and Kenny Blake playing his always captivating live jazz.

I have enjoyed bartending the last few classes and this class really gave me the oppotunity to try out some highly flavored drink ideas I've been meaning to put together.

Here are the ones I came up with:

Belltini
1oz. Bacardi O and 1.5oz Peach Schnapps Topped with 1oz. of Sparking Wine
Islandtini
2 oz Tia Maria, 1oz Crème de Banana, Brown Sugar and Cream
Chocolate Pomegranate Martini
1oz ZYR Vodka, 1oz Pomegranate Pucker, 1.5oz Crème de Cacao
Starbucks Venti Cappuccini
1oz ZYR Vodka, 1.5oz Starkbucks Coffee, 1oz Starkbucks Crème, and a dash of Iced Coffee
Elvistini
1.5oz Castries Peanut Crème Rum, .5oz ZYR Vodka, 1oz Crème de Banana and Cream














The class began with Jason describing the role of the antipasto in Italian cuisine and how it can work in the frame work of an event. Some meats are traditional in antipasto courses and displays (prosciutto) others are more Americanized (pepperoni). We pair the discussion with Santa Cristina Sangiovese, which is a very versital wine that we offer.

Some of the appetizers Jason discussed were: Seared Ahi-Tuna w/ Wasabi Mayo and Sweet and Sour Slaw, Artichoke Au Gratin, Salmon Mousse, Asian-Spiced Short Ribs, and a great recipe for a Caribbean Chicken Quesadilla.

Yesturday's blog explained my sangria recipe in detail. I was surprised by how many people asked me for the recipe during the class! I've always thought Sangria's are more fun when you experiment on your own but apparently my favorite recipe was a hit!












We ended the night with Tiramisu and our Chocolated glazed famous cannoli!



* All photos by Terry Clark

Last Night's Sangria

Sangría is a wine punch typically from Spain and Portugal. The word sangría comes from the Spanish sangre meaning blood ("sangue" in Portuguese).

It typically consists of:
*Red Wine
*Chopped or sliced fruit
*A sweetener such as honey or orange juice,
*A small amount of added brandy, triple sec, or other spirits

You control how much smooth, sweet, or powerful this drink can be. Keep in mind that the red wine is the dominate flavor and component. The fruit juice you choose is the lesser aspect of the base. The fruit is what makes the distinct flavor and alters the juice. The spirit is what breaks down the fruit and also adds the “kick” taken away from the wine by adding the fruit. Lastly, the sugar or honey sweetens the drink (if necessary).

Here is the recipe I made for the April 16, 2008 Cooking Class - Hors d'oeuvres:

(My amatuer photography of the actual sangria I made on Wednesday)

Burgendy Red Wine (or a Pinot Noir)
* Any brand V.S “(Very Special" or 3-Star, aged at least 3 years in wood). Brandy
* Cut Granny Smith and Yellow Delicious Apples
* A small amount of punctured cherries and a small amount of cherry juice
* A light apple juice
* A small amount of Orange Juice
* Sugar to sweeten (as needed)
* Ginger Ale to cut either the sweetness or the liquor taste (as needed)
* Add all these components together in a sealed container for 3 days. This will break down the fruit.

* Garnish with freshly cut fruit (apples or oranges) and pour over ice.

Sangria recipes are all about trail and error. There is no right or wrong way to make this punch. I’ve had success with this recipe and I hope you do too!

Wedding on April 20, 2008 - Specialty Drinks and Timeline

Since this Sunday's wedding is a Sunday brunch themed event, we are going with a modified bar.

I have always thought that a specialized bar is always recieved better then a generic open bar when you have a themed event. Think of all of your guests and have at least one drink in each catogory.

Here's the drink's we'll have for this Sunday's event:
Mimosas, Bloody Marys, Bellinis, Sangria, Red & White Wine
and Yuengling, Miller Light (which I don't think will be that popular)

Since the event is on a Sunday and people will be leaving the event and driving right home we will have a Espresso / Cappuccino Bar for the guests to take advantage of on their way out.

Here is Sunday's timeline (if you were interrested in a sample timeline):

11:00 AM - Guests Arrive
11:30 AM - Ceremony Starts
12:00 PM - Hors d' oeuvres Open
- Bar Opens
- Lamb Pops Passed
12:45 PM - Guests Enter Grand Room
1:00 PM - Announcements
- Slideshow
- Bride and Groom Announcements
- 2 Toasts
- Blessing
1:15 PM - Stations Brunch Begins
- 3 Chef Manned Stations Open
- 2 Stationary Stations Open
2:00 PM - Cake Cutting
- 1st Dance
- Father/Daughter Dance
- Mother/Son Dance
2:30 PM- Espresso/Cappuccino Bar Opens (Coat Check Bar)
3:00 PM - Bar Closes
- Bouquet/Garter Toss
4:00 PM - Espresso/Cappuccino Bar Closes
- Event Ends

Wedding on April 20th, 2008 - Menu

I am putting the finishing touches on the details for this Sunday's wedding and I've got to say...this one is going to be really fun!

I'll post a little about this wedding as the week goes on. This post I'll share with you their menu.
They really embraced the Sunday early afternoon time of their wedding with this menu.

Hors d’ oeuvres -
Cheese Presentation w/ lavosh, pita, breads, dips & pestos
Sesame Crusted Ahi Tuna (on Asian Spoons)
Roasted Garlic & Tomato‑Basil Bruschetta with Shaved Asiago
Lamb Pops w/ Cumin Dip and Mint (Passed)
Assorted Feta Phyllo Crisps

Stations Brunch -
Breakfast Burrito Station (Chef Manned) -
Onions, Peppers, Tomatoes, Ham, Spinach, Mushrooms, Pepper Jack and
Chedder Cheese with Salsa

Breads and Pastry Station -
Bagels, Creme Cheese, Lox, Scones, & Danish w/ butter and jellies

Salad Station ‑
Fruit Salad (In Rocks Glass)
Italian Roma Tomato Salad (In Martini Glass)

Carving Station ‑ (Chef Manned)
Ham (carved to order) w/ Honey Mustard and Mango Chutney
Chicken Saltimbuca

Bananas Foster over French Toast Station (Chef Manned)

What do you think?

Castries Peanut Creme Liquor

I tried and purchased a new product that I think will become very popular when it hits the state stores of Pennsylvania...Castries Peanut Creme Rum.

This liquor is made in St. Lucia with aged St Lucian rum. The spirit also uses peanuts which are grown in the volcanic soil of the St Lucian villages of Laborie and Choiseul, and are roasted on site.

I picked up a bottle and tried experimenting right away! I was in Sewickley on Friday for the annual Spring Sewickley Gallery Walk. I spent most of my time at Terry Clark's Sewickley office. If not part of the typical gallery walk ... he had the best drinks! Terry cleaned out the local state store of Rosa Regale (I'll go on at length about this wine in the future!) and I brought a great 1997 Wyndham Estate Reserve Shiraz.


While all Terry's guests were amazed by Terry's photos, I was trying to put the bottle of Castries to good use. I brought a bottle of Grey Goose Vanilla and a bottle of crème de cacao and I thought I had the recipe to a great martini! That's what's fun about cocktail creations...they don't always turn out like you think in your head.

The rum base of this peanut flavored drink doesn't mesh very well with vodka (or at least the flavored one I tried). I have since researched their website for drink recipes and I have to say...they came up with some that I hadn't thought of.


One drink calls for the Castries to mixed into hot cocoa! What a great winter drink!

There is a space on their website to submit your own recipes. I love a challenge so here is what I sent them: Castries PB&J Martini. 1 oz Castries, 1 oz Chambord, 1.oz Stoli Razberi. Sounds good right? Well, it is good! Finally a success story for me with this great new product. Let's see if Castries will publish it...

Healthy Cooking - April 9, 2008 Cooking Class

This Wednesday's cooking class was entitled "Healthy Cooking" (Buy Fresh, Buy Local - Farmer's Markets and Produce).

We had two guest speakers this week. Carol Glock, M. Ed. is currently Education and Marketing Director for Health Hope Network (formally the Visiting Nurses Foundation). She oversees all of the Stroke Survivor Programs in the Pittsburgh area. She has written newsletter articles and given presentations on nutrition for stroke survivors. Carol is an adjunct professor at Washington and Jefferson College currently teaching Sports Nutrition and Attaining the Mental Edge.

Evan Verbanic was our second guest speaker. He is from Cherry Valley Organics which is a certified organic farm in Cherry Valley. The farm yields over 100 varieties of vegetables, over 150 varieties of herbs, and over 300 varieties of cut flowers.

Jason prepared three varieties of salsa, a hummus, and a breakfast quesadilla to start. Then he went into a confetti salad recipe with two recipes for different types of vinaigrette. Jason then went into a detailed explanation of stir fry procedures.

Throughout the night Evan and Carol would interject from their specific disciplines. Carol from a nutrition stand point and Evan from a farming outlook.

The night ended with a great simple dessert, Balsamic Strawberries. All in all another successful class!
* All photos by Terry Clark

The Glenlivet 1972 Cellar Collection

Wow!

I've had the best scotch of my life this week. I had the Glenlivet 1972 Cellar Collection.

Glenlivet Master Distiller Jim Cryle hand-selected the 1972 vintage of the single-malt Scotch for the 2006 release of the Glenlivet Cellar Collection. The company notes that the 1972 vintage has a rich fruitiness and is bottled at natural cask strength, without the use of chill-filtration. The 1972 was limited to only 10 casks.


I had it neat first and then with the smallest drop of water added. I have never experienced such a dramatic change with such a slight change to a drink. It was as if the drink had been switched on me! I prefer good scotch neat and rarely add water. I add water to bourbon typically, however.


This scotch is my new bench mark to judge all others by. The oak taste was very simply stated but still apparent. The taste of the alcohol was muted and it made for a very smooth journey down my throat. The long dry finish was probably the best aspect of this single malt. When water was added it became much spicier. I appreciated the smoothness much more without the water.

If any clients reading this are interested... I can add a bottle of this fine whisky do your event for $700.00. It makes a great gift that will be remembered forever.

Chocolate/Pomegranate Martini

I'm bartending at tonight's Cooking Class (still in progress!) and am really excited about the Chocolate/Pomegranate Martini that I have been making!

Like newly 21 year old sorority girls, I enjoy a good chocolate martini. It's one of my many guilty pleasures. I've also been known to drink a cappuccino martini (Vodka, Starbucks Coffee Liquor, Starbucks Creme Liquor) as well as a mixed fruit martini (Vodka, Pomegranate Pucker, Red Apple Pucker, Cherry Juice, and a Black Raspberry Liquor).

Tonight’s drink was very simple. I'm going to give you the recipe for the best variation of this drink:

1.5 oz Premium Vodka (Stoli Elit, Pravda, or ZYR)
1 oz Pama (a delicious new pomegranate liqueur made with fresh pomegranate juice and a hint of tequila)
1 oz Godiva Milk Chocolate Liquor
A splash of Monin French Violet syrup

This drink is probably too strong for before dinner but makes an excellent dessert drink!

Wear A Kilt To Work Day - April 3, 2008

Wear A Kilt To Work Day.
I found out about this curious concept last week. Glenlivet donates proceeds to Direct Relief International, a nonprofit organization that provides critical healthcare support to the world’s neediest people. Representatives of the company wore kilts in order to get customers to buy GlenLivet and support the charity. We now have Glenlivet 12, 15, 16, 18, and 21 year old single malt scotch.
Glenlivet also donates money for on air personalities who wear a kilt. Here's a video on YouTube where a newscaster wore one for the charity. Wear A Kilt To Work Day is also a way to celebrate Tartan Day.

Tartan Day was officially recognized by the US Senate in 1998 to celebrate the contributions made by generations of Scot-Americans to the character and prosperity of the United States. In addition to golf and Scotch, America’s own constitution was helped shaped by ideas of the Scottish Enlightenment of 1320, such as common sense philosophy, the belief that any man is as good as his master, and the notion that the people must reign supreme. The anniversary of the signing of the Abroath Declaration is the date on which Tartan Day is observed.


If you were looking to find a kilt for next year here are some options:

Kilt Rental:http://www.britishshop.com/http://www.highlandkiltshop.com/http://www.piperscove.com/ Kilt Sales:http://www.kiltmakersdirectory.com/http://www.scottishtartans.org/ Tartan Information:http://www.xmarksthescot.com/http://www.scotlandspeople.gov.uk/http://www.tartanday.gov.uk/

Bruschetta, Bruschetta - Cooking Class 4/2/08

Last Wednesday's cooking class was entitled "Bruschetta, Bruschetta". Jason and Rob were able to show our eager students the art of creating memorable bruschetta. I think the first lesson they learned at the class was that, in Italian, bruschetta is pronunced [brusˈket:a].

It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. The concept is very flexible and many popular variations exist. Popular bruschetta toppiings are: spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese. The most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer.

The noun "bruschetta" is from the verb in the Roman dialect "bruscare," meaning "to roast over coals." Americans have recently began to use the term bruschetta to describe the toppings on the bread and not the whole dish.

The real treat of this cooking class was that each guest was given the book "Simply Bruchetta" by Vittorio Pellegrino. Jason met Victor in Hawaii and was able to talk to him about this class. Another surprise for the class is when they called Victor in Hawaii to talk about techniques.

Suring a dinner of Chicken Picatta, Salad, and Peach Jubilee, Jason talked to the group about the night's sub topic..."The Road Show - Travel Dining Tips". The topic was conducted with a slide show comprised of Jason's recent trips to Italy and Hawaii. He gave really good advice about finding areas that the local's frequent and not tourist traps. Finding restaurants that the locals had a say in rating "Best ____" BEFORE you leave is important because often times hotel staff can be bought off and signs can always list that they are rated the best ___ in town!

This weeks class is a Healthy Cooking class and will discuss how stir fried food can be both healthy and delicious. A local nutritionist, Carol Glock will be on hand as a guest speaker.

* All photos by Terry Clark

650 Guests At Bella Sera

Today's challenge was to pull off two really nice events back to back with each event having over 300 guests. With less than 2 hours between events...it was all about the hustle!


The first event was with BASH. BASH is the Black Association of South Hills Women. This is their second year of our association with Bella Sera and it was another success story.

The second event is still going on as I write this! I am listening to really interesting and upbeat live traditional Indian music right now. This event is for a great client of ours father's 60th Birthday. With over 300 guests in attendance, he must be a pretty popular guy!

A lot of the food was made by Taj Mahal Restaurant and it was such a treat to try such different cuisine. It was a long day but very successful. Both of these events were with repeat clients and I was glad that we had their trust.

1st Blog

I created this Blog today as a way to share my excitement about our client's events, industry trends, and my new ideas.

I will post as often as I can.

I hope you will enjoy my own enjoyment in what I do!

Ciao!