You Say Tomato. . .

Do you have an upcoming celebration or wedding reception where you planned to serve some of the following hor's doeuvres:

Tomato Bruschetta?
Shrimp Stuffed Tomatoes?
Cherry Tomato, Mozzarella and Basil Skewers?
Boursin Stuffed Tomatoes?
Balsalmic Marinated Tomato and Mozzarella Mousse?

If so, you'd better talk to your wedding planner or caterer quick, quick, quick! There is a serious Salmonella outbreak occurring with the consumption of raw tomatoes. Since mid-April, 167 persons infected with an identical strain of Salmonella Saintpaul have been identified in 17 states: Arizona, California, Colorado, Connecticut, Idaho, Illinois, Indiana, Kansas, Michigan, New Mexico, Oklahoma, Oregon, Texas, Utah, Virginia, Washington and Wisconsin. Because this particular strain is so rare and due to the occurrence of illnesses in all across the US, it seems that the offending tomatoes are distributed throughout much of the country.

The best advice is to chuck all tomato items from your wedding menu. You don't want your guests to get extremely sick at your celebration. This outbreak has proven to be fatal in some instances. However, if you absolutely must eat tomatoes, make sure you follow the FDA's Advice to Consumers:

• Refrigerate within 2 hours or discard cut, peeled or cooked tomatoes.
• Avoid purchasing bruised or damaged tomatoes and discard any that appear spoiled.
• Thoroughly wash all tomatoes under running water.
• Keep tomatoes that will be consumed raw separate from raw meats, raw seafood and raw produce items.
• Wash cutting boards, dishes, utensils and counter tops with hot water and soap when switching between types of food products.

Click the link for the complete recommendation.
Photo Credit: ThisOldHouse.com

Why Don't You. . .Have a Gourmet Popcorn Bar??

Candy bars and buffets are very popular and have become an integral part of today's wedding receptions. I don't see any signs of this trend slowing down, either. I can see what's great about it, though:

It looks good as a part of the decor for the reception
It's interactive for the guests
Candy is a wedding favor that 95% of your guests will enjoy

So put a twist on the been-there-done-that candy buffet: why don't you offer a gourmet popcorn bar at your wedding?? It will still engage your guests, it can look fantastic inside your venue and it's tasty!

If I were to design a popcorn bar for one of my brides, I would start with Garrett's Popcorn out of Chicago. YUM!! There are only about seven flavors, so I wouldn't have to make very difficult decisions on what to choose. I would definitely have the CheeseCorn, the CaramelCrisp, the oh-so-popular Chicago Mix and round it out with the Plain and Buttery flavors. I would probably allot 1/4 to 1/3-gallon of popcorn per guest, but Garrett's popcorn is sooooo good that you may have to increase your order to avoid running out!

To save on costs, I would look for original and unique glass containers in places like Hobby Lobby, Ikea, thrift shops and antique stores. And there's always the option of renting containers. One trick that many miss is to limit the size of the containers. I would only use small to medium containers, with only one or two large containers. Five to seven small or medium containers definitely give the look of more goodies as opposed to three large containers, although it's holding the same amount of popcorn. Remember--presentation is everything!

I would liven up the table by adding premium linens or table runners that matched the colors and scheme of the rest of the reception. Votives, flower petals, seashells or scattered gems would also liven up the buffet. You really don't want it to look bland. It should be inviting and appealing to your guests. It should almost scream out: "Come scoop me. . ." Gilded frames for the signage would be beautiful touch, as well.

I would stage the containers at different heights on the table using lifts/risers. This makes access to the popcorn goodies easier, but it also adds drama to the table. I would definitely stage the favor bags and boxes, too, because they are a part of the presentation as well. Stainless steel or silver scoops would round out the look for my gourmet popcorn bar.

Your gourmet popcorn bar is sure to be a success at your next special event or wedding reception. Who doesn't like to pick and choose their own delicious take-home treats? What different ideas do you have for bars or buffets? We'd love to hear your ideas!
Photo Credit: Buttercup Popcorn, Country Confections

Sorry For The Neglect (But I Was Eating Well!)

I spent the weekend in Dallas, so I wasn't able to post any blogs, but I was able to write--so stay tuned to some refreshing entries.

I did want to share my interesting dining experience while I was in Dallas. I was treated to The French Room (ooh la la!). I am not really what one would consider a foodie, but I loved it. The atmosphere was great and the food was even better. Some of the accolades The French Room has received:

*The 2006/2007 Zagat Survey named it the #1 hotel restaurant in America.
* Travel & Leisure chose it for its rankings of “America’s Top 50 Restaurants” and the “twenty-five best dining experiences in the world.”
* USA Today recently featured the Zagat Survey's 100 Top Hotel Restaurants in America. Based on on food quality, decor, and service, The French Room is #1.....
* "The French Room is only one of two Zagat rated restaurants worldwide to receive ratings of 29 (of 30) across the board in the last five years." - Tim Zagat
* "A Religious Experience....Five Stars for Food, Service, and Ambiance" - Dallas Morning News
* "One of World's Top 25 Dining Experiences" - Travel & Leisure Magazine

* "Top 11 American Restaurants" - AOL Food

We dined on exquisite French cuisine under 18-foot cathedral ceilings covered by frescoes. Louis XVI high-back chairs, silver, crystal and fine china exuding Old World grandeur rounded out the experience. I was pleasantly suprised by the amuse-bouche: pork loin served with diced watermelon and curry. The amuse-bouche is served right before the hors d'oeuvres and literally means "to amuse the mouth." It sets the tone for the meal to come and give you a glimpse to the chef's approach to cooking. Under the romantic glow of a single taper candle, I indulged on Maine Lobster with white asparagus soup. Between the first and second course, we were presented with an intermezzo to cleanse the palate: refreshing raspberry sorbet. What I liked most about the intermezzo was the presentation! It was served in this lovely glass lilly that was frosted in the freezer. I almost thought it was an ice form. Presentation is everything and, unfortunately, I didn't have my camera. For my second course, my gulf red snapper was broiled to perfection, with three large gulf shrimp garnishing it and served with steal-cut oat risotto. The second intermezzo was banana soup with a banana nut crouton. And for my final act, I finished with the French Room chocolate souffle.

It is almost sinful to eat such rich and sumptuous food all in one sitting! And we only had the three course meal. Can you believe that they offer a prix-fixe thirteen course meal? My favorites included not what was on my plate, but what was on my friend's plate: the signature jumbo lump crab cake served with lemongrass-ginger infused lobster sauce and perfectly seared pecan encrusted foie gras. My absolute favorite: white chocolate and goat cheese polenta. I wanted seconds and thirds although they would seem to be such strange bed fellows, the white chocolate and goat cheese. . .

As you can see, I can talk about this food all day! And I haven't even mentioned the impeccable service (three cheers for Francisco!). But, I wanted to let you all know why I hadn't been posting in the last few days. The French Room and the Adolphus Hotel get my recommendation if you are in the Dallas area. Now--back to our regularly scheduled program. . .

The World Is Your Oyster

Oyster bars have become very popular so it is no surprise that this dining experience has been incorporated into wedding celebrations. Grilled oysters have been touted at the next big thing in weddings by the latest Brides magazine. I guess it doesn’t hurt that oysters have been long considered to be aphrodisiacs. As long as this isn’t the only food choice, you may consider incorporating this hot trend into your cocktail hour. Butler-passed upon entrance, this will make a great impression on your guests, especially the mollusk lovers.

In talking with your caterer about serving oysters, there are some things you should know: Oysters in the shell must be sold live by law. They should feel heavy and full of water. Live ones will be tightly clamped shut, or will clamp shut when tapped. Dead oysters will have loose shells, will not close when tapped and must be discarded along with those which have broken shells. The flavor is best when they are consumed within twenty-four hours of purchase. Below is a recipe to try, courtesy of Gold Band Oysters. It’s easy enough to try at home, so your professional caterer should have no problems.

3 dozen fresh oysters

1/2 cup minced onion

1-1/2 cup parmesan cheese

3 bacon slices - minced

1 clove garlic - minced

pepper to taste

Preheat oven to 350 degrees F. Place opened fresh oysters onto rock salt or crumpled foil on baking dish. Sprinkle with onion, bacon, garlic, parmesan, butter, and pepper. Bake, uncovered, 15 to 20 minutes or until edges of oysters begin to curl. Remove from oven, sprinkle with parmesan and serve immediately.