We Made This

1 Sep

Blueberry-Black Pepper Pie

with cornmeal crust, lemon cream and basil

This was the final dessert served at the aforementioned horseshoes tournament. We used blueberries picked from a friend’s property. E. Dohrmann made the crust and I made filling and lemon cream, which is really just homemade lemon curd mixed with crème fraiche. Our friend Tim from Pupil Photo took a beautiful photo of our truck in the park. Evan said this is his favorite picture of Lucy to date. She does look mighty fine.

Photo courtesy of Tim Roth, Pupil Photo

The horseshoes tournament was being put on by our friends over at Urban Honking. We were asked to create a custom meal fit for a casual “cookout in the park.” Many of the guests were vegan or vegetarian so we decided to make all of the sides vegan. When Evan and I were vegan we tended to like things fairly spicy. Unsurprisingly, a lot of the dishes we made for the event incorporated chiles, fresh herbs, smoked spices and fresh squeezed lime juice. We shopped a local farmers market for all of the produce. My favorite part came when we selected the beans for the succotash. We used favas, blue lakes and purple burgundy beans. Here is the rest of the menu from the day.

Peach-Mint Julep Popsicles
Veggie Beet Burgers
balsamic pickled beets, avocado, butter lettuce and caper berry pesto (goat cheese optional)
80/20 Beef Bacon Burgers
gorgonzola, butter lettuce and tomato-peach Jam
Summer Succotash
corn, green beans, cherry tomatoes, mushrooms, sweet onion and shell beans
Spicy Baked Beans
pinto, black, butter, garbanzo and kidney beans baked with onions and peppers in spicy bbq sauce
Jalapeno-Lime Kale Slaw
lacinato kale, cabbage, carrot, red onion and jalapeno with lime dressing
Sliced Watermelon with Lime
Vegan Coconut Peach Rice Pudding

One of my favorite parts from the evening was passing out the peach mint julep popsicles. It was fun seeing adults’ faces light up with glee at the thought of a popsicle containing bourbon. These were a huge hit and a great way to start the meal. Many thanks to our friend and personal girl friday, Erika Polmar from Plate & Pitchfork, who successfully tracked down popsicle molds for us so late in the season.

I also got a kick out of the tournament prizes. 1st:Hancocks Presidential Reserve bourbon, 2nd: Old Grand-dad Kentucky bourbon, 3rd: Pickle juice.

Evan and I would like to thank the peeps over at Urban Honking and specifically Steve, Mike and Judah for including us in this spectacular  (biannual) event. It is definitely one of the highlights from this summer and certainly one of our better catering gigs.

One Response to “We Made This”

  1. Tinkerbelle (@Lillyheart999) September 2, 2011 at 3:04 am #

    looks AWESOME!

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