2014 Recap

2014 was another fabulously successful year for AZ Catering & Event Planning- we finally figured out how to balance work and play!  After spending 2013 so busy there was not time to stop and smell the pulled pork, we felt it was time for an adjustment.  We wanted to find an equilibrium between working with AMAZING clients, creating delicious food and finding the time to search out creative inspiration.  Mission accomplished!  Our amazing crew had much to do with achieving that balance - laughter and joking is always much appreciated when working 15-hour days (especially after working on millions of Lamb Kebabs long into the night…).

This year brought us back together with a huge roster of wonderful repeat clients:  Ashland Rowing Club, Ashland Outdoor Store, Ashland Independent Film Festival, the American Band College, the Rogue Valley Symphony, the Rogue Creamery, Jefferson Public Radio, Oregon Nonprofit Leadership Conference, and KS Wild to name a few.  It is a pleasure to work with such a wide array of remarkable people year after year. 

2014 also introduced us to some incredible new clients.  We catered an amazing five-course meal for the Rotary Club at the lovely Willow Witt Ranch.  Talk about lucky- it isn’t every day we get to cater with beautiful woodland meadows all around us!  Later in the year we had the opportunity to cater for the crew of the Food Network television show “Restaurant Impossible” as they filmed at the Ashland restaurant Mystics Treats.  And of course AZ Catering & Event Planning would like to wish all of the lovely couples from this past year’s weddings all the best.

In addition to all our events, Chef Awna found time to spend a vacation in Italy on her bicycle for a month!  She had a wonderful time and brought back with her all sorts of innovation for the recipe book including creative new ways to cook with farro.  (Recipe below.)

All in all, it was an amazing year, and we are all very excited to see what 2015 brings.  

Marvelous Jalapeno-Corn Fritters with Honey Butter.

"Thank you so much for making our day DELICIOUS!  

Everyone loved it and we'll be recommending you!" 

~Tarri and Justin, at Wisteria Gardens, 09/06/14.

Oh-so-yummy Feta Parsley Pate with Radishes on Crostini.

Crew member Brandt makes MANY frittatas 

for breakfast served at the 

2014 Oregon Nonprofit Leadership Conference.

Mouthwatering fresh, Grilled Peaches.

Our portable kitchen means we can cook anywhere, anytime!

Tender, juicy, juicy Chicken Kebabs.

Tables set for the Rotary Club at Willow Witt Ranch.

Crew member Tori prepares pasta for American Band College.

Awna and Ana are So. Excited. For. Cheese. Festival!!!

Decadent Meyer Lemon Tartlets with Whipped Cream and fresh Lemon Zest.

Beet-Pickled Deviled Eggs.  

Incredibly colorful.  Incredibly delicious.

Chef AZ and crewmember James grill up a storm 

on a beautiful summer evening!

Farmer’s Farro Salad

An AZ Catering original recipe copyright 2015

*Yield: 10-12 servings depending on size OR 5 cups finished product.

Ingredients:

2 c     Uncooked farro

2 ¾ c  Water

½ tsp. Salt

Veggies mixed in:

2 tsp.  Kalamata olives, minced

1 c      Red onion, minced

1 c      Cucumber, minced

1 pint  Grape or cherry tomatoes, cut in half

1 Tbs. Basil, minced

Dressing:

¼ c     Extra virgin olive oil 

1 tsp.  Balsamic vinegar

1 Tbs. Red wine vinegar

1 Tbs. Honey

½ tsp. Red chili flakes

2 Tbs. Dijon mustard

Garnish:

½        Bunch parsley, chopped

Preparation:

• Mix farro, water and salt in large pot.  Bring to a boil, then cover, reduce to simmer, and cook for 10 minutes.  Turn off burner, and let sit, covered, for 5-10 minutes more.  Spread out on a rimmed sheet pan and let cool completely (do not skip this step).
• Make sure all veggies are minced.
• Make dressing:  Whisk together vinegars, honey, red chili flakes and Dijon mustard.  Emulsify in olive oil.  
• Toss cooked/cooled farro with vegetables and dressing.  Stir well.  Adjust flavorings, adding salt and pepper as necessary.
• Garnish w/ parsley directly before service.

Note:

The salad is ready to serve, but can also be made and store in the fridge, covered, one day ahead.  If stored over night, more dressing will have to be added.