Archive for the ‘Work’ Category

Parsons AfterTaste Dinner

Filed Under: Cateringon April 12th, 2011

I’ve given you a preview of the dinner I did a week or so back but now I’m ready to reveal the full gallery and details on the event. Parsons the New School for Design asked me to cater and work with their graduate students to produce this year’s AfterTaste Dinner.

After weeks of preparation and  tons of help from the students and faculty I worked with, we produced a “black and white” themed affair. The students focused on the design elements, aesthetics, and “green” qualities of the event, while I focused on creating a menu that centered around foods that were either black, white or a combination.

The concept was to create food that counteracted the notion that healthy food = colorful food. We also wanted to use elements of shade, texture and taste to awake the taste buds and sense, as opposed to color.

I think it was quite a success. Here is the menu and full photo gallery.

Black and White Fruit and Cheese Plate
Feta Blocks with Black Olive Tapenade
Fresh Buffalo Mozzarella with Olive Oil Drizzle and Fleur de Sel
Blue Cheese
Brie
Served with sliced French Bread

White Kettle-Corn Popcorn
Served in paper cones

Spicy Roasted Cauliflower tossed in Toasted Sesame Seeds with Roasted Garlic Greek Yogurt

Raisin Caviar Goat Cheese Bruschetta on Russian Rye Bread

Angel Hair Pasta with Assorted Mushrooms, Parmesan, and reduced Balsamic Drizzle

Black Bean Soup with White Asparagus Ribbons and Sour Cream

Black and White Sesame Salmon Balls with Intense Asian Dipping Sauce

Black and White Cookies

Vanilla Bean Ice Cream with Black Candy Garnish















Having a party this spring? Contact me at ashtonkeefe@gmail.com to discuss prices and services.

Black and White Preview

Filed Under: Workon April 5th, 2011

Here’s a sneak peak from the party I did on Saturday night. The theme was black and white …

One of the things, among many, that this event taught me is … that I look angry when I cook! I’m not, I promise, I had a lot of fun actually and enjoy every minute of it …

Roasted Red Pepper Crostini

Filed Under: Chic Galleria, Living Healthy, Recipeson March 28th, 2011

Check out my latest recipe for Roasted Red Pepper Costini, on Chic Galleria. The easiest most delicious appetizer, side dish or light lunch.

Charleston Video

Filed Under: Thirsty Girl, Travelon March 24th, 2011

Chatting with the Charleston area distributor for Constellation Wines (the umbrella provider for some of Thirsty Girl’s sponsored wines) at the Charleston Wine and Food Festival.

 

Drinking some beer with the maker of Kona Brewing Company. Their coffee porter is heavy but delicious.

 

Charleston Wine and Food Festival

Filed Under: About me, Thirsty Girl, Travelon March 11th, 2011

Last weekend I had the pleasure of covering the Charleston Wine and Food Festival on behalf of Thirsty Girl and boy, did I have fun.

The weekend in itself was hectic, not only because of its’ brevity, but because of the bizarre occurrences that kept happening throughout.

On my way to the airport (on the lovely NJ Transit), I was scrolling through my Twitter when I came across a tweet from Sara Moulton, who was also heading down to Chuck. I replied gushing and hoping to see her, harmless right?

Standing in the security line at Newark Airport half asleep … I see her! Better yet, she’s on my flight! What do I do now, say “Hi!” or ignore her? I sound like a stalker. Seriously, it was a bit odd. After introducing myself, exchanging small talk about our matching “Chucks” (again, bizarre), she couldn’t have been a nicer or more sincere.

I spent the rest of Thursday transitioning into what I call “Southern mode” – walking slower(er), removing my puffy winter coat, shutting off my computer, and overall relaxing into a much less hectic lifestyle. It took me a bit of time to achieve this – my family would argue it didn’t happen at all.

Friday I brought my sister, to the “Sneak Preview” of the Tasting Tents, where we sipped (her more than me) and interviewed some of our favorite booths (me more than her). Truth be told, with all the “tasting pours” we fared much better with the male vendors.

Later that day my sister had the pleasure of doing the public Tasting Tents and met many of what she calls “Bravo-lebrities.” I think she actually told a former Top Chef, “I’m a Bravo whore.” Suffice to say she had been drinking, and this is my shy sister. She will also not share pictures of her and her Bravo family with me or this blog, saying “I don’t look good in them.”

Friday night was calm and relaxing and Saturday followed with another round at the Tasting Tents, a wine tasting, a beer dinner, and a little roof hopping for cocktails. Not to shabby.

The following morning we (the BC and I, I’m just going to refer to him as BC for “Boyfriend Chicken” from now on) headed to The Blind Tiger – a shabby looking bar, tired from the late-night fraternity function. We planned on not drinking a lot … until we realized the drinks (and all drinks at brunch) were $3.00 each. Three bucks! You have no idea how thrilling this is for a New Yorker. You might as well drink because it’s so cheap. So by 1:30 PM suffice to say, we were more lit than we had been all weekend. And we were at a Wine Festival, go figure.


From there we felt buzzed, and looked … well, buzzed …  so any food option that serviced a church going crowd was out of the question. And any bars that had seen college crowds the night before made us feel old. So, we ended up at Moe’s, where BC knew the bartender … as if he needed another reason to believe that “all things come back to Baltimore.” After several more beers and passing around Girl Scout Cookies (that we had bought, while walking from one bar to the next) to the rest of the bar-rats on a Sunday afternoon, we headed home.


It was a fun day – a fun weekend. I’m extremely jealous of all those Charlestonians who get to live in warm(er) weather than I do … but I’m sure I’ll be back soon. Thank you to all the people that helped make this possible at the Charleston Wine and Food Festival and the people I met.

*Disclaimer: This post may make me and those with me, appear like lushes, which we weren’t and are not at any point in our lives. Facts may have been exaggerated for comedic purposes.

The Way Into a Man’s Heart

Filed Under: Chic Galleria, Food, Lifeon February 23rd, 2011

Three ways into a man’s heart: sports, beer, and food. Well, and sex, but we’ll keep this post PG. It’s not rocket science. Combine those favorites with a no-nagging policy, anti-obsessive tendencies, and the patience to tolerate massive consumptions of number one, two, and three (sports, beer, and food), and you’ve pretty much figured out how to secure yourself a man.

Luckily I’m perfect and have all these things figure out. NOT. Ha, not even close, I probably violate every single one of those above necessities for keeping your man – as do, sorry girls, my girlfriends. Ah, to be young and in love.


One thing that I do have going for me is my ability to cook. Or at least I thought I did … My ever popular “Boyfriend Chicken” post has been published by Chic Galleria. Check it out, it might inspire you to hone your skill(s). If you’re like me, I take any help I can get!

Also, a shout out to icon natural-food chef and my personal inspiration Bethenny Frankel has a similar post. Guess she learned this trick too.

Boston Wine Expo

Filed Under: Thirsty Girl, Travel, videoon January 26th, 2011

This weekend was my first adventure with Thirsty Girl LIVE Tour at the Boston Wine Expo. We did a wonderful piece on Thirsty Girl today about the wines we poured from our sponsors.

Some of my favorites included, Gloria Ferrer “Va da Vi” Sonoma, California ~$20, Matua Valley Sauvignon Blanc, Marlborough, New Zealand ~$13/bottle, and La Crema Pinot Noir, Sonoma Coast, California ~$25/bottle. The first, a perfectly sweet (but not too sweet!) bottle of bubbly, the second is the perfect summer wine (Sauvignon Blanc is my favorite) with hints of grapefruit and the last is an incredibly smooth and luscious Pinot Noir from California.

I also had my first taste of live interviewing. I now know why actors sometimes can’t watch their own movies. But they aren’t half bad and with a little practice who knows!

My favorite “Thirsty Guys” being good sports for the sake of free wine all day.

Featured on Elizabeth Anne Designs

Filed Under: Pictures, Workon January 16th, 2011

The proposal I helped cater last spring with Brilliant Event Planning with Sarah Pease has been featured on Elizabeth Anne Designs, a wedding site based out of Chicago. Check it out!

Making bread without kneading

Filed Under: Teaching, Workon December 10th, 2010


Technically bread requires yeast, kneading, proofing, punching down, proofing again, and about 12 other steps give or take. When I was asked by Ger-Nis Culinary and Herb Center to create a bread class that cut out many of the middle-man steps I was stumped. How can I give people “bread” without having to actually go through the 12 steps of bread making?


Two options, create breads or “quick breads” I should say, that don’t use yeast but a chemical leavening agent (baking powder or soda) or have student make breads that only require one segment of proofing.

Here’s what we made:

  • Cinnamon Bread
  • Honey Buns
  • Pumpkin Bread

I’ll post the cinnamon bread recipe next week …

Chic Galleria – Gingersnaps

Filed Under: French Culinary Institute, Recipes, Workon December 6th, 2010

Here is a piece I did for Chic Galleria on holiday cookies. These are the worlds best Gingersnap Cookies. This is an adaptation and translation from a recipe we used at The French Culinary Institute.

Feels like snow, so snuggle up, make your house smell fabulous and indulge.

These are the best gingersnap cookies I have ever made of tasted in my life. It’s an adaptation from The French Culinary Institute’s version (where I went to school) and thrills people every time I make them. They warm the house with the best smell possible during the holidays and (if you can imagine) taste even better.

Gingersnap Cookies

Ingredients:

2/3 cup unsalted butter

1/2 cup granulated sugar

2 eggs

160 milliliters of molasses

20 milliliters of vinegar

4 3/4 cup all purpose flour

1 tablespoon baking soda

1 tablespoon ground ginger

3/4 teaspoon ground cinnamon

3/4 teaspoon ground cloves

3/4 teaspoon ground cardamom

Directions:

Preheat oven to 350 degrees F.

1. With a mixer cream the butter and sugar, scrape down the sides frequently, and allow to mixture to become light and fluffy.

2. Add eggs one at a time and beat well after each addition.

3. Add molasses and vinegar slowly to avoid the mixture from separating.

4. Sift together dry ingredients and add to creamed butter mixture just until combined.

5. Wrap dough in a flat rectangle or a log, and chill.

6. If working with a rectangle, roll out balls using your hands, if using a log, cut cookies.

7. Dip or roll in granulated sugar.

8. Bake for about 7 to 9 minutes.

Eat and enjoy!