Planning a Party: Great Food Ideas

The most important part of any party is the food. These recipes are courtesy of Chef Kelli Lewton of 2 Unique Caterers & Event Planners:

Local Corridor Sausage Bar

Chorizo pork, ancho & pasilla chilies, cinnamon, clove, garlic, oregano
Serve with;  queso fresco and tortilla "hay"
Division St. Banger pork, fennel, orange, ginger, nutmeg
Serve with; fennel slaw
Buffalo Chicken chipotle, blue cheese, celery seed
Serve with; ranch dressing. Julienned carrots & celery with a sprinkle of blue cheese
Bacon & Beer Brat with Aged Swiss bacon, beef, pork, 100 day aged Swiss, mustard, mace
Serve with; your favorite sauerkraut 
Vietnamese Chicken lemongrass, lime leaf, wild ginger, Thai chilies, shallots, cilantro
Serve with; Thai coleslaw *
Garlic & Juniper Pork Brats mustard, mace, sage, marjoram
Serve with;  crispy golden onions  & jalapeno mustard
Green Curry & Pork house-made curry paste (contains shrimp paste), coconut milk, Thai basil
Serve with; quick local kimchee
Apple, Sage & Pork dried apples, coriander, sage, maple
Serve with;  apple onion relish *
Moroccan Lamb & Fig figs, balsamic
Serve with; feta cheese, cucumber & harissa yogurt
Spicy Italian Pork garlic, coriander, fennel, marjoram
Serve with; spicy mustard and grilled vegetable medley *
Merguez lamb, toasted chilies, caraway, coriander, fennel, garlic, red wine vinegar
Serve with; shaved beets, citrus vinaigrette & goat cheese crumbles
Turkey & Red Mole tomatillo, chilies, cocoa nibs, raisins, sesame, spices
Serve with; roasted poblano pepper & grilled onion 

* See recipes below

Sausage Topping Recipes

Rustic Slaw
6 cups white cabbage (or shredded, 1, 10 oz bag)
4 flowering kale leaves, julienned
½ of a small red onion, julienned
½ cup organic mayo
3 tbsp. Braggs. apple cider vinegar
2 tbsp. Spicy brown mustard
1 tbsp. honey
1    tbsp. Horseradish (prepared white)
1 ½  tsp sea salt
1 tsp fresh cracked pepper

Mix all ingredients

Quick Local Kimchee
1 head Napa cabbage, about 1 to 1 ½ pounds
2    carrots~ medium thin slices
1 red pepper~ matchstick cut 
¼  cup kosher salt
½ cup & 2 Tbls cup rice vinegar
1 tbsp. sugar
2 tbsp. Chopped parsley
2 tbsp. hot chili paste (recommended: Srirachi Hot Chili Paste)
1 tbsp. heaping fresh ginger, grated
2 cloves garlic, finely chopped
3 scallions, finely sliced
Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into thin 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours, add carrots and peppers.

In a separate large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired.

Spicy Thai Vinaigrette
1/3 cup rice wine vinegar
2 tsp. fresh lime juice (to taste)
2 tbsp. chili garlic sauce
1tsp. honey
1tsp. minced fresh ginger, peeled
1tsp. minced garlic
1tbsp. fresh basil, chopped
1tbsp. fresh mint leaves, chopped
1tbsp. fresh cilantro leaves, chopped
¼ teaspoon black pepper
1 ½ teaspoons toasted sesame seeds
½ tsp. ground coriander
½ tsp. sea salt
1tbsp. toasted sesame oil
½ cup peanut oil
¼ cup mayo
Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.

Roasted Vegetable Topping
      2 tbsp. olive oil
1 green bell pepper
1 red bell pepper
3 tbsp. of olive oil
1 yellow onion, sliced
3 portabella mushrooms, sliced
1 15oz can of diced tomatoes
¼ cup fresh basil leaves~ fine julienne
1 tsp. of dried oregano
1 tbsp. of balsamic vinegar
1 tbsp. chopped garlic
½  tsp. sea salt
½  tsp. of fresh ground black pepper

Heat olive oil in heavy bottom sauté pan and sauté onions for about a minute, add mushrooms and garlic then sauté for another minute. Add peppers, continue to cook, stirring vegetables in pan for another minute or so; then add diced tomatoes, oregano, balsamic and spices.  Cook down over medium low heat for about 5 minutes, and then stir in basil.

A whimsical assortment of Local farmers markets tastes and flavors; presented with flat breads, crackers & crostini's

•    Caramelized onion, fig & gorgonzola; sage, olive oil
•    Vine-ripened tomato, fresh basil & garlic
•    Wild mushroom & goat cheese, balsamic drizzle
•    Smoked salmon with capers & chive cheese spread
•    Organic roasted beet; with citrus notes *
•    Spring asparagus & artichokes ; parmesan, white balsamic reduction *
•    Baby kale and farro salad with charred shrimp

Roasted Beet Bruschetta with Citrus Notes
2 large red beets
2 large yellow beets
3    navel oranges
2 tbsp. virgin olive oil
4    tbsp. virgin olive oil (reserve for mixing salad)
2 tbsp. white balsamic syrup
8 basil leaves ~thin strips/julienned
1 tsp. sea salt
½ tsp. Fresh cracked pepper
1 cup goat cheese crumbles (optional)
1 cup arugula

1.    Par boil beets about 40 minutes until cooked but firm, let cool, cut in small wedges then toss in 2 tbsp. virgin olive oil and roast in 350 degree oven for 20 minutes until roasted.

2.    Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.

3.    Add remaining 3 tbsp. olive oil, white balsamic syrup ; season with salt and pepper, and whisk to combine

4.    Mix beets and oranges with vinaigrette, place arugula on serving platter, top with beet salad and garnish with crumbled goat cheese

Spring Asparagus Bruschetta
2 bunches of green asparagus
1 cup of artichoke hearts quartered then cut into smaller slices
½ cup shaved Parmesan 
5    tbsp. white balsamic reduction
¼ cup virgin olive oil
Sea sat & pepper to taste

1.    Blanch asparagus quickly for about a minutes (leave firm) then plunge into ice water, dry and slice on the bias
2.    Mix asparagus, Parmesan, then drizzle with balsamic syrup, olive oil and season with sea salt & pepper

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