Recipe of the Month: March

Our March Recipe of the Month is just in time for the Irish Holiday!  Enjoy.

Irish Brown Bread

¨ 2 1/4 Cups Whole Wheat Flour

¨ 1 3/4 Cups All-Purpose Four, More for Dusting

¨ 1 1/2 Teaspoons Baking Soda

¨ 1 Teaspoon Fine Salt

¨ 2 Cups Well-Shaken Buttermilk

¨ 4 Tablespoons Unsalted Butter, Melted

Photograph from kristaandmichele.com

¨ Heat the oven to 400°F, and arrange a rack in the middle. Lightly dust a baking sheet with all-purpose flour; set aside.

¨ Place both flours, baking soda, and salt in a large bowl and whisk to combine, breaking up any lumps. Add buttermilk and melted butter.  Mix with your hands until almost all of the flour is moistened and the dough holds together, about 1 minute.

¨ Lightly flour a clean work surface, and turn out the dough. Knead until it forms a fairly smooth ball with no visible pockets of flour, about 1 minute. Work the dough into a flat round about 7 inches in diameter and 2 inches thick. Place on the prepared baking sheet and, using a sharp knife, slice an “X” across the top, edge to edge and about 1/2 inch deep.

¨ Bake until the internal temperature registers 190°F to 200°F on an instant-read thermometer, and the bread makes a hollow sound when tapped, about 35 to 40 minutes. Transfer to a wire rack and cool completely before slicing, about 2 hours. (If you slice the bread before it has completely cooled, it will be crumbly or fall apart.)

Recipe of the Month: August

Schnell- Trabue Wedding

The Schnell- Trabue wedding kicked off Saturday evening with a cocktail hour on the Rooftop Garden with stationed appetizers including a local cheese board, oysters 3 ways, gazpacho and passed personalized wine for the happy couple.

CIE provided a smoked pig station, seafood bar with a 6 foot tall ice sculpture including shrimp cocktail and mussels, a side dish station, and much more! 

Photos taken by Natalie Dedas

Schnell- Trabue Rehearsal Dinner

The Schnell- Trabue rehearsal dinner started off with light cocktails, local cheese boards and stationed appetizers. 

The stationed appetizers included: 

Mojo Pork Belly, Beer Brined Chicken Thighs and Cold Smoked Buffalo Shrimp

Local Cheese Slate

Hot Brown Pockets

Salsify & Roasted Maitake Mushroom Beignets

Dinner quickly followed with a seated pre-set Rolled Cucumber Salad of Local Lettuces, Schnell Tomatoes, Parmigiano, Wonton Crisp and Pomegranate Sorghum Vinaigrette salad. 

The family style rehearsal dinner included:

Braised Oxtail

Stone Cross Farms Grass Fed Ribeye

Robochon Potatoes

Flash Seared Pencil Asparagus, Meyer Lemon, Pea Tendrils  and CIE Rooftop Mint

Roasted Beets & Swiss Chard

Artichoke Puree

YUM!!!

Photos taken by Natalie Dedas

Recipe of the Month: July

Metro Housing

Cucumber cups with tarragon chicken salad, Swedish meatballs, zucchini fries and much more! These health conscience and light options are perfectly filling for a small cocktail reception, panel discussion or fundraiser. 

Photos taken by Natalie Dedas

Recipe of the Month: June

We'll wine and dine ya...

With wedding season in full-swing, Crushed Ice Events has been hard at work putting together your ideal wedding menu! 

One of our favorite aspects about menu planning, we love to wine and dine our clients. Our tastings are unlike any other, we do not just give you small samples of your menu items... you get the whole sha-bang. 

Best part about it, we will provide the wine! Sample items from your wedding bar list menu and signature cocktails while you feast! You get one-on-one time with our executive chef, bar manager, catering manager and your event coordinator. 

Featured below: oysters 3 ways, buffalo frog legs, gazpacho, Louisiana broiled shrimp, Italian seafood salad, mussels, roasted pig, Louisiana-style dirty rice, gourmet sliders, and nutella rangoons. Yes, that's right NUTELLA rangoons. 

Photos taken by Natalie Dedas

Recipe of the Month: May

Oaks and Smokes 2014

The smoker was going all day and the ribeyes were cooked perfectly! You could probably smell our delicious ribs from the YUM! Center. With a chef attended carving station and ready to serve pasta station, our chefs certainly outdid themselves for Oaks and Smokes this year.

What will the cook up next year?!

Photos taken by Natalie Dedas

Oh, you fancy huh?

As a catering company it is important to feel confident about a product that you put out. We take pride in using local organic and sustainable food to match our client's specific tastes and style. You can taste the difference in the product we present.

Seated dinners our some of our favorite meals to prepare and display. The colors, flavors, textures and presentation are all beautiful to behold in a seated option. Which is perfect because we have tons of options to meet your specific needs.

We also can fully customize a seated option if you wish to create a menu from scratch. If you have a certain theme or style you wish to represent, no problem! We love to get creative and think outside the box...

Seated dinners not only look wonderful, but at Crushed Ice Events we always try to add a little flair.

Check out our seated dinner options on our website.