November 25, 2012

Holiday Entertaining: My evenings are booked!

Are your nights busy during the holidays? Have friends over for coffee in the morning. This is a great way to not only see friends but start off your day.  I offer my friends coffee, tea, juices, and sometimes options such as mimosas or Bloody Marys. Pre-order muffins, croissants or bagels from your local bakery or pastry shop. Pick up a fruit tray or fresh foot from the market.  Remember: Keep it simple! 


November 17, 2012

Party Central!

Getting ready to throw a party?  Who should you invite? What should you prepare? Should it be a sit-down or a buffet meal or should it just be snacks? How much room do you have? What can you do to have people talking about your party for days to come?  Planning the party can be just as much fun as the party itself! To make it easier, we have assembled tips and tricks to planning a successful party that will make yours memorable for some time to come.

No matter what type of party you are having organization is the key; be organized from start to finish. Having a clear understanding of what you want to accomplish, organization and a set time-table to help you get everything done so that you can enjoy your own party as much as your guests will.  Know your time limits and be realistic about how much time you really have to plan for your party. Do not try to do the shopping, food prep, clean the house and have everyone over the same day. You will be too tired to enjoy your party and run the risk of being behind schedule. Instead do your shopping one to two days before the party.  Choose recipes that you can make in advance. Prepare as much of the food the day before or morning of your party as possible. Save additional time by filling in your menu with premade food and desserts from grocery stores like Rainbow Foods. Another option it to have your event catered by restaurants such as Crave.

When you invite guests into your home the environment should be welcoming. You do not need to hire a professional to create the perfect party mood; you can find great accent touches by visiting Parmida and Anthropologie at the Shops at West End.

Get help! The best party planners know they cannot do it all. Enlist the help of friends or family.  Give them specific tasks and responsibilities for pre-party, during the party, and to help clean up after the party.  Don't be afraid to give suggestions if someone offers to bring something.  To raise the bar on your next party consider hiring a bartender.  Hiring a private bartender can really take a lot of pressure off of you and make your party something that will be talked about for days to come. A good bartender can help you determine how much alcoholic and non alcoholic beverage to buy, will set up before the party and clean up at the end of the party.  If you are having cocktails, ask your bartender to create a signature cocktail for your party based on a theme, if chosen, or to compliment the food being served.

Your party will be memorable with personal touches-cater to your guests. Be mindful of dietary restrictions when planning you menu.  It is not always possible to make an entire meal with restrictions, however having options to suit dietary needs makes guests feel special and welcomed. Know what beverages your guests like to drink and have them on hand for your party. Do not forget to have non-alcoholic and caffeine free options.

Weather you are the host or the guest there are some basic party etiquette to keep in mind
The host should always welcome each guest upon arrival by greeting them at the door.  It is important to have a space for guest to put personal belongings.  If you have a number of guests arriving at the same time enlist a volunteer that can help show guest where to put their belongings. If a guest does not know other guests, make introductions immediately and share something the guests may have in common with each other; once the guest start talking you are able to politely excuse yourself to greet other guests.  Once your party is underway you should take time to be with each guest, but do not allow one guest to monopolize your time.  At the end of the party the host duties increase.  It is important to know if you served alcohol you take responsibility for the safety of your guests. If a guest has had too much to drink a ride should be arranged for the guest.  As each guest leaves a good host will help guest gather their personal belongings and thank them for attending.

Weather the invitation is verbal, mailed or electronic the party host often asks for the guest to RSVP.  The term RSVP comes from the French expression "répondez s'il vous plaît", meaning "please respond".  This response tells the host whether or not the guests plan to attend the party and can then determine quantities for food and beverages.  If you know the host well and feel comfortable call and offer to help the host with preparations or ask if there is anything you can bring, if appropriate. If the host does ask you to bring something it is important you follow through on the request.

Guests should arrive right on time for a dinner party and no more than 30 minutes late for a cocktail party. Never accept an invitation and then not show up just because you don't feel like going out. If you need to cancel inform your host as soon as possible via the telephone.

When the evening ends, guest should not linger as the host will still have final clean up to do.  If a guest offers to help clean up it is up to the host if he or she wants the extra help. If the host accepts the help the guest should leave once the work is complete.

You may not have the budget to hire a professional party planner, but with good organization you can be your own party planner and have a memorable party that your friends will talk about for weeks to come. 

To see the entire story: Shops at West End Compass Winter 2012

Open House Seminar: Holiday Entertaining 101

Today at Parmida Home - I am part of their Open House Seminar: Holiday Entertaining 101 from 10 am to 11:20 am. It is a free event for attendees to learn tips and tricks for holiday entertaining and decorating.  Discover how to mix-and-match colors and textures to create a unified seasonal masterpiece. Attendees receive 15% off their entire purchase (not valid with other offers, some restrictions apply), free snacks and drawings.  http://www.theshopsatwestend.com/merchants/merchant-list/56-parmida-home.html


September 24, 2012

New Monday New Chapter

Today was the first Monday in a new chapter of my life.  On Friday, September 21st, was my last day at Supervalu where I had worked for six years and five months.  I was part of a lay off.  Without disclosing details, I want let my readers know that I will survive and I am looking forward to writing a new chapter.

I reflected on what has happened in the last six years and five months...well...the list got pretty long. Things happened that made me laugh and made me cry. Things I want to remember always and soon forget.

I started a "To Do" List that includes sending out countless resumes & cover letters, meeting with friends, cleaning the condo, going to mass, writing blogs, and working on the 12 in '12 List.

After my meeting this morning I decided to wander into Sur La Table in Edina, MN; I enjoyed every step.  I could have spent a lot of money in there.

As I walked to my car with bag in hand (of course I bought something), I had a moment that was the scene in a movie where the actor is walking and the voice over is what the actor is thinking, but in the actor's voice. I started thinking in my voice over of what I want to accomplish.

I could smell onion rings. It gave me an idea for a new blog series.(More to come)

September 10, 2012

2012 Minnesota State Fair Golden Whisk Award


On September 6th, Danny Klecko announced I was the recipient of the 2012 Minnesota State Fair Golden Whisk Award. This award goes to the presenter who came to the Fair with the most complete demo including: recipe, presentation, production value of handouts, and tangibles. This award is judged solely by Danny Kelcko.  He wrote on his blog (www.lastamericanbaker.blogspot.com) 
Kelly is one of the few presenters that I brought in from the Minnesota Food Bloggers site called Fortify. Kelly has always done interesting Blog posts so I asked her if she would be interested and let me tell you....Her vibe is to talk about the need for having access to single serving recipes. Well.......about 4 hours before show time, this young woman wheels in a gigantic suitcase filled with who knows what. She was with other adults from her family, but the thing I remember the most is how she had a nephew tagging along with her. At a moment like this it would have been EZ for Kelly to be locked into her own world, but she was very sensitive and deliberate when answering the 10 billion questions that this little boy hurled at her.
 As show time drew closer.....Kelly set up a portable kitchen like I have never seen in close to 500 shows. All this culinary apparatus was certainly enough to nominate her for the golden whisk....but then I saw her hand outs. WOW......she had 4 color professionally designed recipes that were worthy of a glossy mag. I was pretty impressed. But then....get this, then when the audience was assembled, Kelly pulls out a big Bible like looking book.  Then she smiles and says...................."In my kitchen at home, I leave this book open and anybody who comes over to my house is free to sign it. I really enjoy looking back and remembering some of my fondest moments, but then I got to thinking....this may be the biggest kitchen I ever get the chance to cook in, and I would be really honored if you folks would take the time to sign my book."  What a classy move.  And when the presentation was over.......Kelly's groupies swarmed the stage to add to her memories of this special day. About a million hours later when her fans thinned out, and she packed all her gear away, her family filed into the kitchen to thank me for allowing Kelly the opportunity to present. I felt kinda weird cuz.....truth be told, the pleasure was all mine. Nice job Kelly.”

I really enjoyed the experience of cooking at the St. Agnes Baking Company Demo Kitchen in the Creative Arts Building at the Minnesota State Fair. I look forward to cooking there again next year.  

August 28, 2012

Mu Shu Pork Hotdish


My first job was at a Chinese restaurant; Chung King Gardens in Burnsville, MN (It has since closed).  It was during this job I fell in love with Mu Shu Pork. It is a dish I frequently order when I am at a Chinese restaurant or ordering take out.  

Could this be made into a hot dish?? Sure, why not!  

I began testing, tweaking, retesting, tweaking again, retesting.  On August 5th I served it for the first time; who better to pick than my toughest critics and biggest supporters - my parents.  Occasionally my mom would come in and say "It smells wonderful.  The result...They LOVED IT!  We actually ate the entire pan (typically would have served 6 people). My dad said "Make this dish for the fair!" I did have one small extra dish that I left in their refrigerator; a week later my dad sent me a text message "I forgot to tell you that the hot dish you made was still delicious for lunch today.  Stick with it for the state fair. ***** Five Stars!" It is great to know the hot dish held up and tasted good a week later.

Ingredients to Serve 1-2 people
1/4 cup Hoisin Sauce
1 Tbsp  Rice Vinegar
1 Tbsp  Low-sodium Soy Sauce
1/8 cup Orange juice
2 Tsp  Finely Grated Ginger
½ lbs  Boneless Pork Chops (One pork chop) about 1/2 inch thick
1 Tbsp  Cornstarch
2 Tbsp Canola or Sesame Oil 4 ounces Portabella Mushrooms, stems discarded and caps thinly sliced
½ Small head Savoy Cabbage, shredded
½ cup Shredded Carrots
4 ounces Sliced Water Chestnuts, chopped
2 Scallions (white and green parts), thinly sliced
1 cup  Pancake Batter   (store-bought or homemade)

Ingredients to Serve 4-6 people
1/2 cup Hoisin Sauce
2 Tbsp  Rice Vinegar
2 Tbsp  Low-sodium Soy Sauce
1/4 cup  Orange Juice
1Tbsp  Finely Grated Ginger
1 lbs Boneless Pork Chops about 1/2 inch thick
1 Tbsp  Cornstarch
3 Tbsp  Canola or Sesame Oil
4 ounces Portabella Mushrooms, stems discarded and caps thinly sliced
1  Small head Savoy Cabbage, shredded
1 cup Shredded Carrots
8 ounces Sliced Water Chestnuts, chopped
5 Scallions (white and green parts), thinly sliced
1 ½ cups Pancake Batter (store-bought or homemade)


Directions for 1-2
Heat oven to 350 degrees.

In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.

Place pork on cutting board. Holding the knife blade flat, so that it’s parallel to the board, make a lengthwise cut through the center of the pork chop, cutting it half . Then slice the pork chop into 1/4-inch-thick strips. Place the pork in a  bowl, sprinkle with the cornstarch, and toss.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to  1 quart casserole dish.

Add the remaining oil to the pan and place over medium-low heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in  the cabbage, carrots, and water chestnuts. Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes.  Toss pork back into pan.

Transfer  mixture to an oven safe 1 quart casserole dish. I have also put it into take out boxes to bake; it makes

Follow directions for making 1 cup of pancake batter. Add the scallions to the pancake batter and pour the mixture over the casserole. Tip: Batter  should just cover the top of the dish. It is ok if you have a little extra.

Bake until golden brown, about 20 minutes.

Directions for 4-6
Heat oven to 350 degrees.

In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.

Place pork on cutting board. Holding the knife blade flat, so that it’s parallel to the board, make a lengthwise cut through the center of the pork chop, cutting it half . Then slice the pork chop into 1/4-inch-thick strips. Place the pork in a  bowl, sprinkle with the cornstarch, and toss.

Heat 2 tablespoon of the oil in a large skillet over medium-high heat.

Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to  casserole dish.

Add the remaining oil to the pan and place over medium-low heat. Add  the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in  the cabbage, carrots, and water chestnuts. Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes.  Toss pork back into pan.

Transfer  mixture to an 8” x 11” baking dish or shallow 2-quart casserole dish.

Follow directions for making 1 ½ cups of pancake batter. Add the scallions to the pancake batter and pour the mixture over the casserole. Tip: Batter  should just cover the top of the dish.

Bake until golden brown, about 20 minutes



August 24, 2012

2012 Minnesota State Fair


What did I just get myself into? 
It's Official!! 
I am cooking at the 
Minnesota State Fair
August 28th @ 11:00am 
Creative Activities Building.


When my friend Danny Klecko asked me to do a cooking demo at the Minnesota State Fair I thought is he kidding; he was not.  Next question was what was I going to make?  Klecko said this year's theme is "Bars, Bundts & Hot Dish" I do not do a lot of baking so I chose to do a hot dish.  

Being a Minnesotan I am very versed in hot dish.  For my non-Minnesotans a hot dish is a variety of casserole that typically contains a starch (potatoes, rice, pastas), meat, canned or frozen vegetable, and a can soup (usually cream of something).

Over the last few months I went through a lot of recipes for various hot dishes.  I wanted something new. Let's face it, in Minnesota I don't know many people who cannot make the ever popular Tater Tot Hot Dish.  I wanted a hot dish I could make a small serving to fit with the theme of my blog. I thought about creating a deconstructed version of the Tater Tot Hot Dish, but my attempts didn't turn out as planned.  I wanted to make sure it was something that any home cook could do that was not time consuming.  This idea has been moved to the back burner to work on perfecting it.  

My searched continued... I looked at recipes of some of my favorite chefs; chefs like John Besh of New Orleans, Jon Ashton of Chicago and Brian Duffy of Philadelphia.  I made their recipes, they were delicious but didn't change them into a hot dish. I made a mental list of my favorite foods to see if any of them could be converted into a new hot dish. 

Then it hit me...AH HA!!


My first job was at a Chinese restaurant; Chung King Gardens in Burnsville, MN (It has since closed).  It was during this job I fell in love with Mu Shu Pork. It is a dish I frequently order when I am at a Chinese restaurant or ordering take out.  

Could this be made into a hot dish?? Sure, why not!  I began testing, tweaking, retesting, tweaking again, retesting.  


On August 5th I served it for the first time; who better to pick than my toughest critics and biggest supporters - my parents. I felt I needed to try it in a different kitchen. I headed to their house and made it in their kitchen. I took along all my own ingredients and tools to makes sure I had everything I need.   I will have only 30 minutes when I demo it at the fair so I needed to make sure I can go from start to in the oven within that time.  I also wanted to leave time for questions.  Occasionally my mom would come in and say "It smells wonderful." I was still nervous because if they didn't like it it meant I needed to tweak it again or come up with something new. 

The result...They LOVED IT!  We actually ate the entire pan (typically would have served 6 people). My dad said "Make this dish for the fair!" I did have one small extra dish that I left in their refrigerator; a week later my dad sent me a text message "I forgot to tell you that the hot dish you made was still delicious for lunch today.  Stick with it for the state fair. ***** Five Stars!" It is great to know the hot dish held up and tasted good a week later.  
My Kitchen at the Minnesota State Fair


Next week on August 28th at 11:00am I will be making the dish a the St. Agnes Baking Company kitchen in the Creative Arts Building at the Minnesota State Fair.  I have been rehearsing my presentation in my kitchen and even in my car. Trying to remember all of the tips & advice that viewers of shows like "Next Food Network Star" see the contestants getting from their mentors like Bobby Flay, Giada de Laurentiis, and Alton Brown.  "Have a point of view." "Tell a story." "Personality"

The full recipe will be posted next Tuesday!  Until then I have a few more days to practice.



Thank you to
Saint Agnes Baking Company 
for having me!

August 17, 2012

Meeting Jeff Roemhildt (11.9)

In my life I have know two guys named Jeff Roemhildt (kind of scary for such an uncommon last name.)  One I met in 7th grade and we have been friends ever since.  The second I knew only through Supervalu and Facebook.  The Jeff  I had not met works at our Northern Region office. The Jeff's had actually contacted each other on Facebook while searching for their name.  They had sent a couple messages, but never met. After having conversations with both Jeff's I found out they were actually related. I figured my 12 in '12 List was the perfect excuse to get together.

I decided that it was time that Jeff and Jeff met, and I met Jeff.  I arranged for us to meet on August 16th at The Lowry in Minneapolis.  We sat out on the patio and instantly all connected.  Before high school friend Jeff arrived, work Jeff and I talked about the work week at Supervalu. Then when high school friend Jeff arrived, the Jeff's discussed their family connection and found out they spent time at some of the same family places. It was interesting listening to them have the conversation.  I am sure there will be more conversations about family history between the two of them. 

Me and Jeff
Jeff and Jeff
We all enjoyed dinner and a drinks at The Lowry and discussed plans for getting together again soon.  I must add there was one more Jeff in my evening; my friend and The Lowry Assistant GM Jeff Rogers; it made introductions really easy. 



August 16, 2012

Dose of Music Charity Fun Raiser! A FREE NIGHT OF MUSIC & FUN!!!

FRIDAY AUGUST 17, 2012
Dose of Music Charity Fun Raiser!
A NIGHT OF MUSIC & FUN! 300-400 attended last year! Let's double it!

High & Mighty Band - Around 9:15pm
http://www.facebook.com/highandmightyband
Armstrong Clawhammer Band - 8:00pm
www.facebook.com/armstrongclawhammer

All ages before 10pm, 21+ after 10pm
FREE EVENT! - Neisen's Sports Bar - Savage, MN!
Dose of Music Charity Website: http://www.doseofmusic.com/
Dose of Music Charity Facebook: http://www.facebook.com/doseofmusic

August 6, 2012

Friendship Used

You Ask
I Offer

You Want
I Give

You Promise
I Believe

You Succeed
I Wait

You Promise
I Believe

You Don't
I Ask

You Promise
I Believe

You Move On
I Wait

I Ask
You Forget

August 1, 2012

Don't Let the Wine List Intimidate You!

Often times when you sit down at a restaurant or bar you are immediately handed a wine list. How do you determine what you should order? Do you have a favorite "go to" wine you order. Is it the price? The recognizable name? The color? Or maybe you are intimidated by the list and you choose another beverage?  


Jason Kallsen from The Wine Company and Peter Plaehn from Nicollet Island Inn offer great tips in this video from Above the Burner to help anyone chose a wine they will like.



  • Know what flavors you like: butter, bacon, fruits, spice, etc..
  • Know what price point you want upfront. Never let the staff push you into a range you are not comfortable with paying. No matter how great the wine is it will ruin your experience. 

Small Tips:

  • Ask your server if he or she is a wine drinker. Not everyone is, however restaurants and bars train their employees on the various wines. Often times restaurants will have sommelier; it is his/her job to suggests wines. 
  • I like to decide what I am ordering before I select my wine, this can ensure the wine compliments the food.
  • If ordering a bottle of wine, it should be opened in front of you. The waiter/waitress will often put the cork on the table; smelling the wine cork isn't necessary, however you should look at it to see if it is too dry or moldy.
  • If the wine does not taste right, don't be afraid to send it back. But be specific why you are sending it back.
  • Did you know it is acceptable to bring your own bottle of wine to a restaurant? Find out in advance what the corkage fee (charge to open your bottle) is at the restaurant. 
  • Compare price of glass to the price of the bottle. On average your should get 4 glasses of wine per bottle. I will often order a bottle and take home what I do not drink. (Remember that cork on the table?) This is perfectly acceptable. Enjoy the wine! Be responsible put the bottle in the trunk or backseat. 

I recommend subscribing to Above the Burner for more great videos featuring local chefs, bartenders, and restaurants. They can also be found on Facebook and Twitter.






July 25, 2012

DesiderioChocolates

DesiderioChocolates reached their KickStarter goal of $14,000!! As of now they have $15,408.

Get rewarded in CHOCOLATE!! 
Yes I said CHOCOLATE!!


Vanessa Dionne started her business, DesiderioChocolates, in 2008. She currently does all her chocolate work by hand, but with your support can help her purchase a small enrobing machine. The machine is for tempering chocolate and has a conveyor belt attached that coats the confections. You can help DesiderioChocolates raise the $14,000 funds by clicking here: desiderio-chocolates-vegan-confections-launch. Any pledges over $15 gets you wonderful treats; the more you pledge the more chocolate you get!  The last date to back Vanessa's Kickstarter campaign is August 2nd





DesiderioChocolates are completely vegan.  Don't think they lack in flavor because DesiderioChocolates uses unique local Colorado ingredients such as Colorado Ruby Port, Stranahans whiskey and Left Hand Brews; as well as organic ingredients such as blood orange and hibiscus, organic rosemary with Celtic grey sea salt,black mission figs, Masala Mango and more. 


Milk Stout, Imperial Stout brews from Longmont Left Hand Brewing Company and Stranahans from Stranahans Colorado Whiskey


 Vegan dark chocolate caramel & nougat mini bars


Vegan pomegranate salted caramels 
DesiderioChocolates make great gifts, party or wedding favors.  You don't have to visit the Rockies to enjoy these delectable delights, DesiderioChocolates will ship all over the United States. 



To find out more or order:
1749 N Main St.
Longmont, Colorado 80501
Phone: (720) 934-3074
desideriochocolates@gmail.com
http://www.d-chocolates.com

July 10, 2012

Radar Watches



I was having trouble with metal watches irritating my wrist and started looking for a different option.  Unfortunately, anything that could have been considered an option would have been best for a 5 year old. I found an option with RADAR Watches; their watches feature a silicone band which is comfortable and lightweight. I was a bit nervous that at silicone would make my wrist sweat, but it has not.  There is an interchangeable face that a stainless steel case back, but because it sits inside the silicone band the metal is not touching my skin.  The small amount of metal from the clasp that actually contacts my skin has not caused any sort of irritation either. I have four different colors, plus one LED light up face; I can make different combinations with just a couple clicks. 


If you are looking for a fun watch that creates a conversation, you need to see RADAR Watches.  RADAR  Watches feature interchangeable watch faces and bands in 10 vibrant colors which make 100 possible combinations. If you cannot decide on a color RADAR Watches has created  RADAR2 Theory which packages watch combinations of 3, 6, and 10 and YOU pick the colors and save up to 33%!

MORE COLORS = MORE POSSIBILITIES …
If you own 3 colors…you will have 9 possibilities,
If you own 6 colors…you will have 36 possibilities,
If you have all 10 colors…you will have 100 interchangeable watches.


Viking Fans- Check out the purple and gold  
With the hundreds of combinations you can pick your favorite colors, or support your favorite school or sports team by combining their colors.

Recently,  RADAR Watches released the “Special Agent"; this watch features a vibrant multi color LED light that illuminates the face of the watch and flashes colors. Currently the "Special Agent" is available in RED, WHITE, BLUE and BLACK.  Radar sent me one of the first ones and it is a lot of fun 

Owner, Adam Pratt, does sell the watches wholesale to retailers and works with organizations to help raise money.  I recently found out from Adam that they can add logos and custom designs to the face (there is a minimum order required per color).  I am working with Adam to expand his market as well as work with various organizations to benefit financially from  RADAR Watch sales.  I you are interested in adding  RADAR Watches to your stores inventory or raising money for your organization, contact me and we can get you on RADAR.

SMALL SPECIAL FOR SMALL SERVING:
When ordering a RADAR watch use coupon code TRsmallserving and receive 10% off your order. This special is not available on already reduced packages in the RADAR2 Theory or U.F.O sections.

To find out more about  RADAR Watches visit them at Radar Watches 
Follow them on Facebook  or Twitter