March has gone by faster than a meth head’s heart rate.
(Henry has been watching Breaking Bad quite a bit, so I think about meth addicts more than usual lately.)
There was the Bar Mitzvah Barbara and I cooked for. The following weekend, not only did I get to see Sir Elton-the-Mutha-Fucking-Queen-Bitch John for my dear friend Shawn’s birthday…
(I did not film this, by the way. I simply marveled at my knight in glittery armor.)
…but then Barbara and I hosted another awesome dinner party, for which I hope to soon acquire photos so I can post on that. When I thought I’d have some time to chill out, I ended up working all of St. Paddy’s Day weekend, then this past Saturday, the 24th, Barbara and I were at it yet again for the Badass Business Women’s 2nd annual party.
The party took place at a venue called The Stage, in Miami. Of course, you can’t see the actual stage, as we were designated to be set up outside. This sucked simply because when we were putting everything together, it was still daylight, and therefore, HOT. As a South Florida native, I know I should be used to this, but heat and humidity irritate me in some circumstances. I think I’m cold blooded, as I have a hard time maintaining my internal temperature… By the time the party started though, the sun had been on its way down and I was cute and cuddly again.
Stupidly, we failed to get some good photos of the food we served. Which is the main focus of this post. Doh.
Anywho, I made my Mushroom Carpaccio, marinated in a simple vinaigrette with a bit of Marsala wine. I put that on top of crostini with some avocado whip. I was pleasantly surprised at people’s reactions. A good cook should not be surprised, I suppose, but I often worry, particularly when I make something “alternative”. We eventually ran out of mushrooms and just served the avocado whip on crostini. Barbara fried up some marinated tofu cubes and skewered them with green olives and a preserved lemon and cilantro sauce. That one was an awesome combination of textures and flavor.
She also did brandied meatballs on top of mini broccoli sformato (basically an Italian souffle). Barbara insisted I at least try the brandy sauce for the meatballs, but I just couldn’t, since it was made with beef and veal bones. I can appreciate it from a culinary perspective, but it’s just not t kosher for Rabbit. I did have the broccoli sformato though, which was absolute comfort food.
I took care of dessert– mini raspberry macarons, and doughnuts with three dipping sauces: spiced rum dulce de leche, chocolate with hazelnut liqueur, and wined up guava. I actually screwed up the doughnut dough… but people seemed none the wiser. Err…
And Tatiana helped us! Fo realz, Tati, you were awesome. Could not have pulled this off without you! It’s one thing to have an extra pair of hands, but when those hands also have artistic, think-on-your-toes food capabilities, that’s a win.
Ah, yes, Absolut Vodka was one of the sponsors. Free booze. More win.
The aim of this gig was to market ourselves. Which means we did not get paid. Though I wonder what would have happened if we had a tip jar… But it was a lot of fun, definitely a boost to our egos, and hopefully, we’ll get a few clients out of this.
Oh, and no more Redbull and vodka for Barbie.
Thanks to the Badass Business Women Facebook page, and the professional photographer they had, I was just able to hijack a few photos of our spread!
Meatballs and Broccoli Sformato
Mushroom Carpaccio with Avocado Whip
And Raspberry Macarons