Desserts Archives | Food In Bloom Catering

Leading Caterers of America Executive Summit

January 15, 2015 By Justin

This past November, Food in Bloom Catering, in conjunction with Vibrant Table Catering & Events and Vibrant Flowers (all part of VT Group) hosted the Leading Caterers of America Executive Summit. The Leading Caterers of America represent 48 of the nation’s top catering groups in the United States. Furthermore, those exclusively selected caterers are determined by the industry professionals’ leading publication, Catersource, recognizing the elite group as leaders in their markets and trend setters in the catering industry. VT Group humbly received the 2014 Achievement in Catering Excellence Award (West Division) earlier in the year in Las Vegas and was selected to represent Portland, Oregon and host the LCA Executive Summit. In true VT Group and Food in Bloom fashion, we put on one dazzling show.

The multiple day summit comprised of several daytime workshops, team building exercises and site tours, including tours of our three f&b cafes located around the city. The magic struck once the sun set and the chef coats were buttoned up for business. The kickoff evening affair, located in the stunning and empirical Montgomery Park, highlighted the member’s talents; a Chef’s Showcase Dinner, with ten premiere chefs preparing their signature items for their peers and colleagues to drool over. Unique variations on chowders, salmon & waffles, and decadent chocolate espresso pot de crèmes highlighted the autumnal inspired evening, setting the tone for the upcoming summit.

The second evening affair took place at the Portland Art Museum, rich with hues of gold shimmer and intricate floral and décor nestled amongst the statuesque art displays in the Sunken Ballroom. Food in Bloom’s elegance showcased decadent coursed out meals alongside Oregon’s bounty of wines; duck liver pate with Rogue Creamery bleu cheese, Humboldt Fog chevre on Belgian Endive, and Cattail Creek rack of lamb paced the seated experience. Post reception, a bar and action dessert stations emerged. Food in Bloom’s pastry chefs created made-to-order Oregon polenta cakes in the shape of the state of Oregon and crepes.

The final evening was inspired by our city’s own quirky tv show, “Portlandia.” Vibrant Table Catering & Events created a spectacular event to captivate and continually engage and surprise the LCA members. Sneakin’ Out, performed acoustic versions of rock classics, ‘Poison Waters,’ a local drag performer wore a moving table of fresh oysters. A Brazilian band and dance troupe, Bloco Alegria, danced through the middle of the party and invited guests to find their place at the dinner tables. The guests were served a creative family-style meal with eclectic soup shots, platters of rabbit, pork loin, and an array of side dishes were capped with over a dozen styles of desserts procured from Portland mainstays like Voodoo Donuts, Pix, Annie’s Pies and Papa Haydn. As guests feasted on the sweets, Darth Vader arrived on a unicycle and entertained guests as he played a fire blowing bagpipe. At the end of the evening, two eccentric pieces of bacon ran around VT Group’s newest exclusive venue, Eastside Exchange, handing out Portland-inspired gift bags, including Jacobsen sea salt, Stumptown coffee and Moonstruck chocolates.

We all had an amazing time showcasing our team’s many talents and skills. And with the impactful daytime workshops and sessions, our team has gained insight, knowledge, and an abundance of new and exciting information that we are thrilled to implement moving forward. We would like to thank each and every LCA member for allowing us the opportunity to showcase Portland, and for being part of such a fun week. Now, let’s go plan some parties! We would also like to thank local vendors: Blush Furniture, The Party Place, House of Cards, Think AV, DJ Zimmie and Evrim Icoz Photography.

Picnic Season is Here

May 6, 2014 By Justin

Salad with fresh strawberries — Romaine & arugula salad with fresh strawberries, goat cheese, black pepper vinaigrette & white balsamic. Photo credit: Bryan Rupp Photography

Summer is nearly here, and that means one very important thing: Picnics and BBQs!

Food in Bloom draws inspiration from the summer season and that unique Portland flare for creativity and has whipped up a variety of BBQs to satiate your summer hunger. In true Food in Bloom style, the quality, ideas, and preparation are as alluring as that sunshine we’re all so eager to soak up. Check out these three picnic-friendly menus we’ve created.

The Mediterranean Picnic:

Heirloom melons, capers, tabouli, Oh My! This fresh and bright picnic style menu captures the flavors and the simple preparations of the Mediterranean, and incorporates northwest seasonal vegetables and locally sourced albacore tuna and chicken.

radish, orange & heirloom melon salad

sliced & arranged on platters, served with an orange flower vinaigrette

*vegan & gluten free*

oregon albacore tuna with a mediterranean tomato caper salsa

served on a bed of grilled spring onions

yogurt and garlic marinated chicken

breast of chicken marinated in yogurt and garlic, grilled and served on a bed of pearl cous cous with olive oil, fresh herbs & lemon zest, seasonal vegetables

grilled, roasted & pickled summer vegetable platter

with lemon, olive oil & coarse sea salt

quinoa ‘tabouli’

with lemon, parsley, tomato & red onion

*vegan & gluten free*

The Pacific NW BBQ:

This menu captures the essence of all that is great about the Pacific Northwest: lush local greens, delicious ripe fruit, like our grilled Hood River peaches, wrapped in pancetta and topped with fresh basil, and let’s not forget about the kebabs. Can we talk about these kebabs for a moment? Herb marinated chicken and vegetable kebabs with lemon and basil, and grilled beef sirloin and veggies kebabs with a red wine and rosemary marinade. This menu screams for a park, some frisbee, lemonade and beer. Don’t worry, we can plan all of those details for you, too.

romaine & arugula salad

with fresh strawberries, goat cheese,

black pepper vinaigrette & white balsamic

herb marinated chicken & vegetable kebabs

with lemon & fresh basil

grilled beef sirloin and vegetable kebabs

marinated with red wine and fresh rosemary

basmati rice salad

with corn, toasted pecans, watercress &

dijon-red wine vinaigrette

grilled hood river peaches

wrapped in pancetta with fresh basil

grilled & sliced portobello mushrooms

grilled portobello mushrooms served on a bed of arugula, drizzled with pinot noir reduction, garnished with shaved parmesan

The Tex Mex BBQ:

This is some serious eatin’, folks. They do not mess around down south. Big, bold flavors and a twist on some classic dishes make this a fun and playful option. Light salads like the black bean and sweet corn salad with cilantro lime dressing, and the Texas) Caesar pair well with authentic Texas-style smoked beef brisket and homemade cornbread.

black bean & sweet corn salad

with cilantro lime dressing, red peppers, tomatoes & onions

green chili & cheese tamales

texas style smoked beef brisket

with amarillo mopping sauce

tequila lime shrimp kebabs

with tropical fruit salsa

texas caesar salad

grilled romaine with buttermilk dressing, sweet summer corn & red peppers

fresh fruit skewers

drizzled with lime-ginger syrup

house made cornbread

with whipped honey butter

Desserts:

Salute the sunset with that final last sweet bite: strawberry shortcakes, house-made ice cream sandwiches and sundaes. No longer do you need to chase the ice cream truck down the street.

Let us help you plan your summer soirée catering needs. We’re chock full of bright ideas, solutions and personalities as radiant as that summer sun. Contact us today for more information and to speak with one of our event planners today.

House Made Ice Cream Sandwich

April 1, 2014 By foodinbloom

This week we spent a lot of time with our amazing Pastry Chef Hillary Naishtat updating our seasonal desserts menu. We are gearing up for summertime, and with an abundance of seasonal fruit and warm weather on the horizon, she’s whipped up some delicious treats that will leave a lasting final impression on your palette. Our mouth’s screamed, “Ohhhhhh”, declared by, “More?!”

One such tasty treat is the Ice Cream Sandwich. We first introduced our spin on the ice cream sandwich at 2014’s Rocked Bridal Event, held at The Nines Hotel this past March. Hillary created two delicious versions; 1) Mint Chocolate Chip Ice Cream with Chocolate Cake dipped in fudge and 2) Strawberry Ice Cream with Lime Chiffon Cake. These were both wildly popular during the bride-centric event, and are trending to be a huge hit this summer.

Let’s get back to the engineer of these scrumptious delights; Hillary Naishtat. Hillary joined our culinary team in November 2013, and previously claimed stake at Wilshire Restaurant in Santa Monica, a three star, L.A. Times reviewed fine dining restaurant, and most recently Almond, based in New York City, where she developed recipes and led the dessert programs for the fleet’s three restaurants. Hillary’s refining touches have been a welcomed addition to the Food in Bloom kitchen where we make everything from scratch, using locally sourced ingredients whenever possible. She’s already created crowd favorites such as our Rosemary Apricot Shortbread Bars with Pine Nut Streusel, as well as Earl Grey Truffles dusted in cocoa powder for some of our annual clients. We can’t wait to sneak back into the kitchen to taste the new magic she’s making.

Hillary’s Winter Pavlova

January 23, 2014 By foodinbloom

Hillary, our in-house Pastry Chef made a wonderful tropical pavlova for a recent wedding show we attended. Our staff couldn’t stop eating it, as well as the wedding crowd. Get ready to wow your friends and guests with this recipe!
Pavlova is a classic dessert that is made up of three components: meringue, whipped cream and fruit. This time of year, in-season and readily available tart, tropical fruit strikes a perfect balance with the sweet meringue base. You can make large cake size meringue to cut up into slices or you can make bite sized meringue to make easy-to-eat and pass portions.

Method

Meringue:

3 egg whites
1/2 cup white sugar
1/4 cup light brown sugar
parchment-lined baking sheet

Whisk the whites and sugars together in a bowl with a stand-mixer. Place the bowl over a small pot of boiling water and whisk constantly until the mixture is hot to the touch. Immediately bring the mixture back to the stand mixer and whip with the whisk attachment, until the meringue forms stiff peaks.

Pipe the meringue with a piping bag and a tip of your choice or spread it with a spoon or spatula onto a parchment-lined baking sheet. Bake in a 250 degree oven until completely dried out. If you are making them bite-sized, it will take about 45 min. For a larger cake size, allow up to 2.5 hours. You’ll know the meringue is ready when you can easily lift it off the parchment paper. I always like to poke the bottom in the middle to make sure it’s not soft or damp. Once cooled completely, make sure you wrap the meringue in an air tight container until you are ready to build and serve the pavlova. Otherwise, the humidy in your kitchen can make the meringue get soggy and chewy!

Passion fruit caramel:

1 cup sugar
1/4 cup water
a few drops of juice from squeezing half a lime
1/2 cup of passion fruit puree (if you want the caramel a little less tart, you can substitute a tablespoon of the passion fruit juice with orange juice). You can use either fresh passion fruit, that has been strained to remove seeds or a packaged passion fruit puree.

Combine the sugar, water and lime juice in a heavy bottomed saucepan. Cook the mixture over high heat until a light amber color — don’t go too dark or it will be bitter! Remove from heat, and immediately AND VERY CAREFULLY pour a little juice into the caramel. Whisk carefully. Add a little more, and whisk again. Repeat until fully incorporated. *You must do this slowly and carefully as to not get burned! When you add cool juice to very hot caramel, it bubbles up and can splash you. Set aside to cool to room temperature.

Whipped cream:

Cream
A little sugar
vanilla

Whip up the above ingredients until you have the consistency you would like. In the winter, I like to add pink guava puree to my whipped cream to add color and more fruit flavor. To do this, either blend up your own fruit and strain it to make a puree. Then whip your cream to soft peaks, add the puree, and taste to see if you need more sugar, and then continue whipping to desired consistency.

The pavolva is constructed like so: the base is the meringue, topped first with whipped cream, then covered with fruit (and maybe nuts!) and drizzled with passion fruit caramel. I love using sliced kiwi and fresh passion fruit seed. While passion fruit is still available, I like to make a large batch of the caramel and save it in the freezer so I can make these pavlovas with raspberries and toasted pistchios! Enjoy!

Carrie’s Bourbon Pecan Pie

September 23, 2013 By foodinbloom

This recipe is one of our favorite family traditions and we make it every year for Thanksgiving or Christmas (usually both!) All great pies start off with a great homemade pie crust. You can use a frozen store bought crust if you are short on time, but homemade ones are so much better.

Perfectly Flaky Pie Crust Recipe

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water

The trick to making a great pie crust is to use good quality butter that is semi-frozen. Cut your butter into ½ inch cubes and put them in the freezer for at least an hour or overnight. Put flour, salt and sugar into large mixing bowl. Add about half of the butter and ‘cut’ into the mixture using a pastry cutter or two sharp knives. This method is better than using your hands as the butter won’t soften up from your body heat. Add rest of butter and continue cutting until the mixture resembles coarse meal with pea-sized chunks of butter. Add ice water one tablespoon at a time until the mixture begins to clump together when quickly squeezed in your hand.

Divide the mixture into two halves and gently work them into disc-shaped balls. Be careful to not over-knead the dough. Once they are shaped, stop kneading or the crust will become tough. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. Continue to sprinkle flour under the dough to keep it from sticking to your work surface. Gently place dough into (2) 9-inch pie pans and press down into the form of the pans. Use kitchen scissors or sharp knife to trim excess from the top of the pans. You are now ready to make the filling!

Bourbon-Pecan Pie Filling

12 tablespoons unsalted butter, softened
2 cup dark brown sugar
6 eggs
2 teaspoon good vanilla extract
1 teaspoon salt
1 1/2 cup dark corn syrup
2 tablespoon good bourbon (I like Blanton’s or Booker’s but any small batch will do)
4 cups pecan halves, divided

Beat together the butter and brown sugar until creamy and light. Add eggs, 1 at a time, beating after each addition. Beat in vanilla, salt, corn syrup, and bourbon. Arrange 1 cup pecans on the bottom of the pie shell. Pour pie filling over the pecans, then sprinkle remaining pecans over filling. Bake 55 to 60 minutes at 350° F.

Allow to cool a little and serve with fresh whipped cream or ice cream of your choice.

This recipe makes two pies so feel free to share with the neighbors. (or not!) Enjoy!