giving the gift of spirits

I have been blessed with a very busy year!  Many events in the Dallas area, and across this great land for wonderful clients! I am blessed.  I have been working hard to tweet often, and keep all of my facebook friends entertained with my antics, ideas, thoughts and updates.  Now, it's the season of lights, "The Holidays" ...and for me, a bit of the hustle and bustle has calmed.  While I've been busy setting up over 33 Christmas Trees, countless garlands and mantles, and making merry..... the vodka for gifting has been getting ready.  Green Peppermint from the herb garden and Bacon & Black Peppercorn have been lending their essence.  Simple labels, a bit of ribbon, and these simple gifts of spirits are ready! 
Happy Holidays!
@ eJeffrey  and see my trend talk with Jeffrey Horn on Facebook!

FAB FINE FOOD FOR 2011

Great food is an integral part of every event... To be on trend and give your guests something delicious to enjoy, consider these creative and tasty options when planning your next menu:

•  Mini plates. "Small plates were the big buzz over the last couple of years, and this year mini is the new buzz word." say Scott Pharr, Associate Director of Catering at the Hilton Anatole Hotel in Dallas TX. Mini everything: mini portions, mini desserts. The reason is it fits into tighter budgets. Everybody wants a little more of everything. Our sense of wanting to be satisfied and fulfilled and experience as much as possible is really, really key.

•  Dirt. Abandoning sauces, some chefs are turning to dried, crumbled, powdered ingredients to add texture and flavor. Noma in Copenhagen, Denmark, offers radishes with toasted-malt “dirt.” Such a technique is used by chef Dominique Crenn, who plans to open a new west coast catering venture this year.

• Pies. Pies are quickly stealing the thunder of cupcakes. Executive Chef Juan Garrido, of Cassandra Fine Catering in Dallas TX says, "Pies are a great way to incorporate fabulous summer fruits and wonderful flavors of homemade ice cream!"

• Soft-serve. Chefs are using soft-serve ice cream machines to produce savory flavors as well as more exotic flavors, such as the coconut-water soft serve with brownie bites.

• High-end junk food. The feel-good munchies we grew up on are going to show up with interpretations done by chefs in the most unique ways!  Look for house-made Cheetos, Bugles, Slim Jims and jerky.

• Popsicles. Similar to the soft-serve trend, iced treats are showing up in a wide range of sweet and savory flavors such as my favorite, the sugar-snap pea pop!

• Breads. “Chefs are doing signature breads that they are serving as if they were a course,”  said Andrew Freeman, of Andrew Freeman & Co, citing the Popovers at Wayfare Tavern in San Francisco.

A Royal Gift!

Want to shower the Royal couple with a wedding gift? They certainly don’t need china or linens. It’s as simple as giving from your heart!

Prince William and his bride-to-be Kate Middleton have asked guests to donate money to select causes in lieu of gifts. The couple has chosen 26 charities which will benefit from the Royal Wedding Charitable Gift Fund. These organizations “are close to their hearts and reflect the experiences, passions and values of their lives so far.”

The fund will focus on five "cause themes" chosen by the couple: Changing Lives through Arts and Sport; Children Fulfilling Their Potential; Help and Care at Home; Support for Service Personnel and Their Families; and Conservation for Future Generations. Some of the charities you may recognize, while others are focused primarily on small communities, rather than a global effort. The causes cover everything from anti-bullying to the arts/dance, and wildlife.

Visit http://www.royalweddingcharityfund.org/ to make your contribution today!

HAPPY[hour]SPRING!

I recently returned from a week of events at the fabulous and oh-so-exclusive Ocean Reef Club...with a serious case of Key Lime Fever! 

Key lime pie is the official dessert of the Florida Keys and one of America's best-loved regional dishes. You can find hundreds of variations in restaurants and thousands more in kitchens around the country. Although there are numerous versions to choose from, the perfect Key lime pie recipe is elusive. Key lime pie experts argue incessantly about the ideal way to achieve that wonderful balance of sweet and sour flavors.  I don't know many people who would argue over the deliciousness factor of the HIP Key Lime Pie Martini!

Jeffrey's Key Lime Pie Martini
Graham cracker crumbs & some raw sugar, for rimming the glass


2 lime wedges
3 ounces of 360 Madagascar Vanilla Vodka
2 ounces KeKe Beach Key Lime Liqueur
2 tablespoons pineapple juice
2 tablespoons heavy cream
Ice cubes


Directions


Pour the smashed graham cracker crumbs and raw sugar in a shallow dish. Rub a lime wedge around the edge of a martini glass and roll the edge in the graham cracker crumbs. Chill the glass for 30 minutes or until ready to serve.
Combine the vanilla vodka, key lime liqueur, pineapple juice, and cream in a shaker. Fill the shaker half full with ice and shake until well blended. Pour into prepared martini glass, garnish with a lime wedge and serve immediately.

Be sure to send me an email, or better yet, text me with a pix of you and your friends enjoying a Key Lime Pie Martini!

Classic Cocktail Trend

I'm not sure if it's the fact that so many people love Mad Men, or simply a matter of what is old is new again - with a grapefruit twist? Classic Cocktails are the hip Summer Sip for 2011! I had just spoken to a few of my mixologist friends about cocktail trends, and great new signature cocktails for this summer event season, when I ran across this book I could not resist at the Pink Memo/Neiman Marcus Trend Event!

The recipies from the Vintage Cocktail book, and fabulous advice from my sip-savy friends, will keep you in high, trendy spirits all year long!
Trends:


•Continuation of classic recipes, pre-Prohibition drinks: Punches, Collins, Rickeys, Sours, Slings, etc....
•Spirits being consumed on the rocks, not just brown spirits but other spirits as well.
•Bartenders making their own bitters, tinctures and sodas to accompany well crafted drinks.
Gary Hayward, Brand Ambassador, Bombay Sapphire


•Cocktail popsicles (both alcoholic and non-alcoholic),
•Moonshine, white whiskey and daiquiris (not the frozen sweet ones)
•Aged rum
Carlos Yturria, bartender at Absinthe Brasserie & Bar, San Francisco


•Gin will be a highlight in the spring, using herbaceous and floral notes to highlight the season
•1930's-1950's cocktails, but moving in the direction of these lighter, brighter and versatile liquors.
•The summer focus will be on rhum agricoles and falernum, which is an almond, ginger, lime and spiced sugar syrup.
Monica Schafer, Restaurant General Manager, FIVE Bistro and Bar, Berkeley, CA