Last month, we catered a dinner for the Board of Directors of the nonprofit organization, Dēmos. The TomCookery team was honored to serve such a forward-thinking organization by doing what we do best – dinner! This event was even more special as fellow Milton Academy alumna, Heather McGhee presided as President for her first board meeting. We adore Heather.
We partnered with Marisa Flores of House of Flores Event Planning + Design, who did a brilliant job (per usual) developing an “urban rooftop” décor for the event. Plug: Rooftops are kind of becoming our specialty. Book yours today. Our friends at Noirstyle Invites provided TomCookery’s mango colored menu cards designed especially for the occasion. Who says corporate branding has to be boring?
When coming up with the menu for this event, we had a few dietary restrictions to work around. Some catering companies dread dietary restrictions…we say bring ‘em on. We love being challenged to come up with creative approaches to comfort food that our gluten free/lactose intolerant/vegetarian friends can enjoy. Check out our entirely gluten free menu below. Yes, we even had a gluten free version of our White Peach and Raspberry Crisp.
DĒMOS BOARD DINNER MENU
Roasted Corn and Avocado Salad with Queso Fresco and Chili Oil
Your choice of:
Jerk Mahi Mahi with Caribbean Sweet Potato Purée
Southern Shrimp and Grits with Andouille Sausage
Roasted Wild Mushrooms served over Stone Ground Grits
White Peach and Raspberry Crisp á la Mode
The first course, secretly my favorite course, was the Corn and Avocado Salad with Queso Fresco (yum!) and Chili Oil.
Some of our guests chose the Jerk Mahi Mahi with Caribbean Sweat Potato Purée. This purée is a crowd favorite. It provides such great balance to a huge variety of proteins and we made this awesome coconut saffron pan sauce to tie it all together.
Some of our guests chose the Shrimp and Grits. Seriously, what is comfort food without shrimp and grits? This dish is very flexible and sits comfortably on summer and winter menus. We just adjusted our shrimp sauce to be “roux-less” and served it over stone ground, cheesy grits.
Always save room for dessert when TomCookery is in the kitchen. For the final course we served a White Peach and Raspberry Crisp á la Mode. Our gluten free version relied on crushed walnuts and almond meal for the “crisp” topping. We thought this dessert was a casual finale to our breezy rooftop dinner of New Comfort Cuisine.
We’re wishing you a pleasant week filled with a surplus of summer friendly, light and satisfying comfort food. And leave comments below. As always, we love hearing from you and most of all, we love food!
-The TomCookery Team
Photo Credit: Yanqi Chang Photography
When Valentine’s Day falls on a long weekend, a Sunday night cooking class for lovers and friends is the obvious next step. Right?
So that’s exactly what we did. This VDay, TomCookery hosted “Cook Eat Love-Valentine’s Weekend Cooking Class.” I can’t speak for everyone else, but my Assistant Instructor Sara and I had a blast with this group of foodies. I was definitely a proud mama watching this dream team drink, dance and bang out a four course meal in about an hour and a half.
Roasted Shrimp, Corn and Avocado Salad with a Lemon Shallot Vinaigrette
Squid Ink Linguine with Jerk Salmon in Vodka Sauce
Grilled Lamb Chops with Caramelized Onions and Herb Butter
Coconut Basmati Rice & Peas
Chocolate Soufflé with Whipped Cream and Berries
-The fire at Rob’s lamb lollipop grilling station and my uncharacteristic lack of concern. “It will take care of itself.”- said nobody about any fire, ever. Except me.
-Mustard-herb butter. And the group vote that it be elevated to a main course.
-My resident Jamaicans making the jerk salmon. No pressure, TomCookery.
-That salad that stole the show. Tails-on shrimp…a must!
-So. Much. Souffle. Hats off to the couple who kept track of all 24, yes, 24 egg whites. And the stand mixer that whipped them into shape.
-Kenny asking for, and being awarded an internship at TomCookery LLC.
-The pasta and vodka sauce group not so secretly declaring themselves to have the best dish. Pass the parmesan please!
-My old-lady recipe interpretations (pinch of this, dash of that) for rice and peas and the ever patient student.
Thanks to Marisa, event planner extrodinaire at House of Flores for her clutch tablescaping and flower arranging.
If you are interested in a cooking class or cooking party, contact us at firstname.lastname@example.org.
Until next time,
An apron, a side towel and a recipe booklet are the keys to success in this class.
I love this couple AND these aprons!
Poster child for cooking class wholesomeness.
Great to have some old friends in the kitchen.
I know. I’m also sad we’re on the last course :(
Salad? Don’t mind if I do!
Painstakingly prepared this salad with more elements than you can shake a stick at!
If you can’t stand the heat…just stay in the kitchen and keep cooking. -Tom
There are few things that make me happier than seeing people happily eating ;)
Hey girl, hey! The inspiration for the class sitting right here.
Snapshot of what all we made.
Tired of the same old V-Day Plans? Nothing says bonding like watching your soufflé rise with your boo, bestie or new friend that you just met an hour ago! TomCookery’s COOK – EAT – LOVE Valentine’s weekend class is perfect for people who want to learn some serious kitchen skills in a laid-back environment. Part class, part dinner party, come ready to cook, sip, boogie, and chow down.
Email us today at Events@tom-cookery.com or register on Eventbrite https://www.eventbrite.com/e/valentines-weekend-cooking-class-tickets-10452272027. The class is intimate and its filling up fast!
You drooled over the mandelbrot. You fantasized about the kugel. Now its time to see how it all came together.
Last November, while you were probably still recovering from your Thanksgiving or Thanksgivukkah food comas, TomCookery was planning one boy’s coming of age.
-Subtle Elegance. The bar mitzvah boy wouldn’t be riding in on an elephant. Rats!
-Kosher Luncheon Menu for a southern and Caribbean comfort food chef? TomCookery loves a challenge!
-Have it be an enjoyable experience for the kids, tweens, teens and adults. Piece of cake…right?
So we obviously accepted and the rest was history. We honored tradition with Mommom Sylvia’s mandebrot and kugel recipies, we kept it kosher with our menu and overall we were really pleased with the transformation of the Riverdale Temple ballroom into a swanky midday lunch venue complete with an ice cream sundae bar, Jenga tournaments, dreidel, gelt and juice boxes on ice.
Special thanks to our event planner House of Flores. They were the backbone of this event and we couldn’t have done it without them. I’d also like to mention some of my other go-to vendors that worked with on this event. Makini Regal Designs (florals), Noirstyle Invites (printing and signage) and From Cupcake with Love (Cake).
Photo credit: Martina Micko Photo
Riverdale Temple ballroom in the Bronx, NY
We all scream for the ice cream sundae bar.
Pickled Herring with Cream and Onions and Gefilte Fish
Driedel and Gelt
Juice boxes. Shaken.
Our buffet lines are a happy place.
Main course was Pan Seared Halibut with Brown Butter Sauce.
A whole lotta kugel.
Winter salad with goat cheese, apples, walnuts and crispy shallots.
The kids table got Mac & Cheese. The adults got jealous. Understandable.
The gift that keeps on giving. Mandelbrot favors with the recipe attached.
Menu Cards by Noirstyle Invites
Don’t worry, its sparking maneschewitz. Kids like bubbly too!