Andermack Heidi - Chowgirls killer party food: righteous bites & cocktails for every season

For more information, contact the publisher. Note for our UK readers: measurements for non-liquids are for volume, not weight. Cover design by Robert Pflaum Interior food photographs by Jennifer Marx Cover photograph by Shelly Mosman Author photograph by Sarah Whiting Edited by Susan Safyan Typeset in Adrianna, GFY Woodward, and Dickens McQueen fonts by Chank.com Library and Archives Canada Cataloguing in Publication: Brown, Amy, 1969-, author Chowgirls killer party food: righteous bites & cocktails for every season / Amy Lynn Brown & Heidi Andermack. Issued in print and electronic formats. ISBN 978-1-55152-646-1 (ebook) 1. 2. Cocktails. 3. 3.

Caterers and catering. 4. Cookbooks. I. Andermack, Heidi, 1969-, author II. Title.

TX740.B75 2016 641.812 C2016-903409-7 C2016-903410-0 Table of Contents

Paul are well known for robust farmers market and food co-op scenes, forerunners in the national trend for organics. As such, we were early adopters of sustainable cooking, the first catering company of our kind here in Minnesota. Our hope is that youll source ingredients close to home, allowing your regions local purveyors to help your food shine! Perhaps most importantly, we started Chowgirls with a shared passion for expressing ourselves creatively through cooking. Feel free to personalize and adapt our offerings to make them your own. Be inspired, share, enjoy! HEIDI ANDERMACK & AMY LYNN BROWN PHOTOS BY CHOWGIRLS STAFF RECIPES Weve chosen recipes that work best for celebrations of eight to twenty guests. A large portion of our business is dedicated to creating parties, weddings, and corporate events for 300 people or more, so most of the recipes can be scaled up to larger quantities if needed.

The cocktail formulas create batch drinks for eight to twelve guests and also can be doubled or tripled, making it easy to serve sophisticated and impressive craft cocktails without the need for a hipster bartender at your party. We also include tips for garnishes and glassware that should enhance your ability to look like a pro. RESOURCEFULNESS Off-premises caterers like ourselves spend a lot of time working in challenging environmentslike artist warehouses, where our only access to running water is a janitors sink. We once rocked a wedding in the Boundary Waters Canoe Area, a nationally protected wilderness area in Minnesotas Superior National Forest, where we had to transport all our equipment and food in by canoe, then hike it all the way into a primitive campsite for preparation. At another wilderness wedding, this one in Wisconsin, we had to cook a meal for 100 over a wood fire and use water from a lake to rinse 350 dinner plates. Through these experiences, weve learned how to make amazing dishes under any circumstances.

A big part of our success is being able to prepare not simultaneously finished dishes but rather components of dishes that are pulled together just before serving. We encourage you to work in a similar way. Make sauces, dressings, and spreads a day or two ahead of your party, then focus on the finished product right before serving. Simply thinking like a caterer can increase your chances of smooth party-throwing tenfold. CULTURE Beyond the logistics of catering, our business decisions are driven by our values. Despite an already large and ever-growing list of staffers, we prioritize a culture of kindness and humanity.