Parties That Cooks Date Night: Couples Cooking through the eyes of a staff member

On a Friday afternoon, I arrived at Dacors kitchen showroom to help prep the kitchen, greet our guests and ensure drinks flowed.It was the first Date Night cooking class of the new year, I was new to the Parties That Cook team, and this was my first experience withtheir hands-on cooking events. Date Night with Parties That Cook is a couples cooking class, but from what I saw, it could be better than couples therapy.

Guests began trickling in a few minutes before 6 pm, many coming directly from work, all hungry and eager to start cooking. The attendees checked in, suited up in Parties That Cook aprons and mingled with other attendees chefs-in-training.

The lead chef (Executive Chef, Tanya) gathered the group in the kitchenfor an introduction and cooking demonstration. Tanya shared tips and tricks of the trade with a captivated audience. As they listened intently to the instructions, guests stood with arms draped over their partners shoulders.The couples seemed excited to be there, ready to cook together, meet new people, and have funexcept for one.

This particular duo came in when the cooking demo was already underway. Unlike the other couples, they didntsmile when I greeted them. They stood behind the crowd, she with her arms folded across her chest and lips pursed. He also appeared distant and disinterested. Watching them, all I could think was, Wow, its going to be a long night for these two.

After the demo, the group broke into teams to begin working on the evenings small plates recipes. Chefs circled the floor happy to help if and when questions arose.Most attendees were fairly new to cooking and delighted by the process. Still, I couldnthelp but focus on the averse couple.To my surprise, they had begun to warm up. We really mean it when we say youll heat up the kitchen at Date Night.

As the night progressed, wine was flowing, new friends were made and delicious dishes were coming together. I found the originallyhesitant couplesmiling and even laughing together. Date Night with Parties That Cook must have been just what the doctor ordered! They ended up having a wonderful time, and even bid us farewell with huge thanks, full bellies and smiles on their faces. Several couples exchanged phone numbers and think a few may have even gone out for drinks following the class. An excellent evening, indeed.

Working the event was fun; almost as entertaining as participating as a guest! This, I found out two weeks later when I took the class with my spouse. Stay tuned for a second Date Night blog, written from the perspective of an attendee (me!).

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Parties That Cook Reflects on the Top 12 Accomplishments of 2012

We managed to survive the madness of the holidays, only to find ourselves waist-deep in January events! Just as we did last year, were about to dive into Parties That Cooks Top Accomplishments of 2012.

1. Broke our Own Records. In 2012, we hosted our largest event to-date (can you even picture 213 guests?!) and laterbooked our largest event to-date. This January, well be sure to welcome all 275 guest with open arms!

2. Launched New Events. 2012 brought the almost accidental development of Cooking with Kindness, a corporate event where groups come together in the kitchen of a local family shelter to cook for, serve, and dine alongside its residents.

3. Became a Certified Women-Owned Business. Thats right. Not only is PTC founder and CEO, Bibby Giginilliat, a woman (surprise!), she also passed the rigorous application process and proved herself as visionary of the company.

4. Hosted another Successful Womens Initiative Fundraiser. We are on a roll, folks! Cooking up Success for Womens Initiative has surely taken off.Raising $17,500 is nothing to be ashamed of!

5. Celebrated Birthdays and Birth Days. Not only did we host awesome birthday celebrations (per usual), but we also welcomed 2 new little guys to the PTC family! HUGE congratulations to Erin and Rosie!

6. Grew like Crazy in Multiple Markets. Talk about a growth spurt!When 68% growth (Chicago) isnt the biggest change youve seen, you know youre doing something right. Hello, 675% growth in Portland!!

7. Cooked up Romance. Weve conquered Date Night proposals in 2011, so we thought wed challenge ourselves with Singles. Who better to partner with, running approx. 30 events in 3 cities, than Match.com?

8. Won Awards and Made Headlines. We were awarded 63 on the list of Fastest Growing Small Businesses by the San Francisco Business Times and earned a spot on the Inc. 5005000 List of Americas Fastest Growing Private Companies for the first time! Man, it feels good to be a baller. Were proud to say we were featured in Crains Chicago Business for the first time. See it for yourself here.

9. Worked on Cohesion within Our Team. A series of workshops with facilitator, Abby, raised our corporate and personal consciousness. Things have never been smoother.

10. Positioned PTC to Make BIG Moves in 2013. Remember how we moved Carolyn to Portlandia to manage the NW territory? Talk about a good move! We also hired some amazing new office talent, AND managed to let go of bulk. We have officially embraced our new mantra: less is more.

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Parties That Cooks Cheese Lovers Recipe: Philly Cheese Steak Bites with Peppadew Peppers

Feeling weak on day 10 of your soup & salad diet? Not to tempt you, but sounds like you need a tasty break! Try ourPhilly Cheese Steak Bites with Peppadew Peppers. The creamy, gooey, melty cheese sauce (homemade, might I add?) is a far cry from wit or witout whiz. One bite is sure to tantalize yourtaste-budsand leave you wanting more. Make a batch for yourself, serve them as an appetizer at your next party, or see them in action at our Date Night couples cooking class! Just make sure you dont ask for ketchup.

Consider yourself a cheese lover? Grab a date and meet others like you at our Valentines Date Night for Cheese Lovers! Take a peak at the sample menu, and theres no going back.

PhillyCheese SteakBites with Peppadew Peppers
This recipe can also be found in our Appetizer Recipe Library

Ingredients
Steak:
1 pound piece of flank steak, trimmed of fat, semi frozen if possible
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
3 large leeks, whites only, sliced thin and washed
3 garlic cloves, minced
10 peppadew peppers, halved and thinly sliced
2 Tablespoons olive oil, divided
1 1/2 teaspoons sherry vinegar, divided

Gruyere Cheese Sauce:
1 cup Gruyere cheese, grated
1/4 cup Parmigiano-Reggiano, grated
1 Tablespoon unsalted butter
1 Tablespoon all-purpose flour
1 1/2 cups whole milk
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Crostini:
1 baguette, sliced into 1/4-inch slices
1/4 cup olive oil
2 teaspoons kosher salt

Methods/Steps
Butterfly and Slice Meat: Lay the steak on a work surface. Press one hand flat on the meat to steady it. Using a long, sharp knife, butterfly the flank steak. Open the flank steak like a book then cut it all the way through into two thin pieces. Turn the thin pieces of steak so the grain runs from left to right. Slice the meat into strips about 2 inches long and as thin as possible (semi frozen meat will help get a very thin slice). Season the sliced meat well with half of the salt and all of the pepper. Set aside.

Slice Aromatics: Cut the dark green end off of the leeks. Cut the leeks in half lengthwise through the root and then slice into 1/4 inch half moons. Place leeks in a bowl full of water and agitate well to remove any sand. The sand will sink to bottom of bowl. Leave leeks in the water until next step. Finely mince the garlic and set aside. Halve the peppadew peppers and thinly slice as well. Set aside.

Cook Aromatics: Heat a large saut pan over high heat. Add half of the oil to the pan. Lift the leeks from the water and add to the hot saut pan. Add the rest of the salt to the pan and saut until they start to caramelize a bit, 2-3 minutes. Add in the garlic and continue to saut for another 30 second to 1 minute. Add half of the vinegar and mix well. Turn off heat and stir in the peppers. Divide the leek mixture into two bowls. One bowl is for garnish the other is used in the next step. Reserve the saut pan.

Cook Steak: Add the other half of olive oil to the same saut pan and place back onto high heat. When the pan is very hot, add the steak slices and stir fry steak until it starts to look cooked through, about 1-2 minutes. Add half of the cooked leek mixture back into the pan and continue to cook steak until all liquid evaporates. Add the other half of the vinegar and cook steak until it turns golden on some edges, about 1 minute. Keep steak warm until ready to assemble bites or re warm before assembly.

Grate Cheese: Use a box grater to grate both cheeses into a bowl. Set aside.

Make Sauce: Melt butter in a small saucepan over medium heat. Using a heat proof rubber spatula mix in the flour to create a roux and cook for 30 seconds to 1 minute. The roux will look like a small ball of dough. Slowly whisk in the milk, and cook, whisking often until it boils and thickens slightly, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the Gruyere and Parmesan until combined; season with the salt and pepper. Taste and re season if necessary. Keep warm until ready to use or re warm before assembly.

Make Crostini: Brush the bread slices on one side with olive oil. Sprinkle with salt. Arrange the slices on a baking sheet and cook until the slices are golden around the edges and crisp, about 10-15 minutes.

Assemble Bites: Re-warm steak and sauce if necessary. Working on the sheet pan of crostini, divide the steak mixture evenly among the crostini, about 2 -3 pieces of steak per crostini. Place a teaspoon or so of sauce on top. Garnish each bite with a teaspoon of the reserved leek mixture. Transfer bites to a platter and serve immediately.

Recipe created by Parties That Cook www.PartiesThatCook.com

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Parties That Cooks Top 10 New Years Resolutions for 2013

Weve almost made it through the year. And boy was 2012 a doozy Luckily, the only thing left to do is sit back, relax, and start prepping for 2013! First things first: Your New Years Resolutions. Last year we provided a quick list of our resolutions for inspiration, and this year is no different. Feel free to jump on our bandwagon, and adopt any of the following ambitions, goals and resolutions.

De-clutter Your Life: Less is more. This might be Parties That Cooks motto for the year. 2013 will be all about cutting back on excess, cleaning out, and making our operations effortless!

Get Healthy: Whether it be in the physical sense (cutting back on wheat and dairy, or drinking more green smoothies) or improving your sanity, work on bettering yourself this year. Yoga, meditating, or just reflecting on the day/week might help, but the key is to NOT spread yourself too thin at work or in play.

Stay Focused: I know we encouraged adventure last year, but it seems a certain PTC Planner took our advice to the extreme. She now recommends actually saying No more often. Stay focused and energized for whats really important in life. Of course you can still have your fun, but in the end it seems to come down to priorities.

Get Active: Dont forget to make goals that dont revolve around the office! Weve got a couple of PTC ladies training for a half marathon, another crazy rock climber, and yet another embarking on an A-Z restaurant challenge this year. Aim high and expand horizons.

Have More Fun in the Kitchen: Dont look at cooking as a chore! Start a cookbook club (follow ours if you need inspiration), take a few cooking classes, or just perfect your beurre blanc at home. If the cooking process doesnt excite you, youre crazy start a food fight at least the results will be delicious!

Continue Learning: This resolution may look familiar and it should! We resolved to continue learning in 2012, and never want to stop. If its not a new skill youre interested in, try learning about the people around you. Your environment is always changing, even if things may feel the same on the surface. (Note: Teaching can be an equally impressive feat. Try getting your new puppy to sit and stay!)

Paint the Town Green: Start a garden! Try growing your own herbs or tasty veggies like radishes & green beans. Not only will you fit in with the trending farm-to-table movement, but the results will leave you with a rewarding sense of accomplishment. To those in tiny apartments with no yard: I feel your pain, but it can be done!

Practice Fiscal Responsibility: Yet another recurring goal makes an appearance on this list. Just because you behaved yourself, limited your spending and saved some money in 2012, does not mean you can go crazy in 2013. (We all know you didnt really cut your lunch budget for work days, anyway.) Challenge yourself this year, and actually bring your lunch to work 3 times a week! If I can do it*, so can you.

Give Back: Volunteer at a local shelter, mentor youth, heck, host a Cooking With Kindness event for your company! Get out there and make a difference it only takes one person (YOU).I promise that the benefits of giving back (joy,fulfillment, warm fuzzies) far outweigh any cost (time, money).

Make Big Moves: At work and in your personal life, you want to come out of 2013 feeling like a champion. Its not about planning to do something; just do it. Kick butt (can I say that?) in your sales territory, blow your goals out of the water, go on that dream vacation youve been craving! Any amount of progress on your goals will feel like a WIN.

*Not saying I did.

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Parties That Cooks New Years Day Recipe: Brothy Lacinato Kale and Potato Soup with Tasso Ham

First things first: Happy New Year!
Now that weve taken care of business, what are your resolutions for the new year? Eating healthy? Losing weight?? Cooking more?! Hosting more dinner parties!?! Im going to let you in on a little secret: The recipe below does all of the above! No, this isnt your average infomercial message and frankly, Im a little insulted by your asking. We just want you to accomplish your goals this year, whatever they may be. This healthy, hearty, delicious, easy to prepare, Brothy Kale Soup* is the dish to kick-off 2013. Trust us.

*as not seen on TV

Brothy Lacinato Kale and Potato Soup with Tasso Ham

This recipe can be found in our Soups, Salads & Pastas section!

Ingredients
Soup:
1 large yellow onion, thinly sliced
6 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil + 2 Tablespoons, divided
1/2 pound lacinato kale, about 1/2 bunch
1 pound small waxy potatoes, such as Yukon Gold
1 Tablespoon kosher salt, divided
1/8 teaspoon freshly ground black pepper
2 oz piece of Parmigiano Reggiano with rind
6 cups low-sodium vegetable broth, hot
1/2 pound Tasso ham, cut into 1/4 inch dice

Herb Puree Garnish:
1 garlic clove, peeled and minced
1/3 cup (fully-packed) fresh parsley leaves, roughly chopped
1/8 cup (fully packed) fresh oregano leaves, roughly chopped
10 basil leaves, roughly chopped
1/2 lemon, zested
1/2 lemon, juiced
1/2 teaspoon kosher salt
Pinch of ground black pepper
1/3 cup olive oil

Methods/Steps
Prepare Aromatics: Cut both ends off of the onion and cut onion in half. Peel away the papery skin and discard. Thinly slice the onion into long pieces. Peel the garlic cloves and thinly slice as well. Heat cup of olive oil in a Dutch oven or large soup pot until shimmering. Add the onion and 1/2 teaspoon salt and cook until soft and beginning to brown, 10-12 minutes. Add garlic and cook until fragrant, 1-2 minutes more.

Cut Kale and Potatoes: Using a sharp knife, cut the stems off of the kale. Stack the leaves of kale on top of each other, roll then cut into 1/4-inch strips. Cut the potatoes into inch dice. Add the kale and potatoes to the pot with remaining 2 teaspoons of salt and the black pepper. Saut vegetables for about 5 minutes more.

Simmer Soup: Add the hot stock to the pot and bring to a boil then reduce heat to a simmer. Cut the rind off of the Parmigiano Reggiano and add just the rind to the soup. Reserve the rest of the cheese for garnish. Simmer until the kale and potatoes are tender, about 20 minutes.

Saut Tasso: Cut the tasso into inch dice. Heat 2 tablespoons olive oil in a medium saut pan. When hot, lightly saut the tasso until it starts to get crispy on the edges. Do not add into the soup. Set aside until service.

Puree Garnish: Add everything to the bowl of a food processor or blender and process until smooth. Taste, adjust seasoning if necessary. Pour into a small bowl and set aside.

Serve: Lay out all of the soup bowls onto a clean work surface. Ladle the soup into bowls. Top the soup with a spoonful of the herb puree. Divide the tasso among the bowls (omit from vegetarian bowls). With a rasp, grate some parmigiano reggiano on top. Wipe rim and serve immediately.

Serves/Makes
One batch serves 8. While this recipe might make enough to share, delicious flavors might have you fighting feelings of selfishness.

Recipe created by Parties That Cook www.PartiesThatCook.com

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Parties That Cook 2013 Food Trend Predictions

Were excited to report that the worlddidntend on December 21st! That means more gastronomical glory to unveil and savor in 2013. Hooray! As we bid farewell to 2012, welook forward to exotic ingredients, unconventional preparations, and mouthwatering dishes that will greet us in the new year. While we havent narrowed this down to a exact science,wevesurveyed our sources and consulted our crystal ball to compile Parties That Cooks Top 13 Food Trend Predictions for 2013.

1. Vegetables - Eating your vegetables just got more fun as restaurants across the country serve up veggies in cocktails, desserts, and everything between. Keep an eye out for beet-infused spirits, sauteed cauliflower entrees and roots like fennel, parsnip and celery appearing in desserts.

2. Chia Seeds - Remember Americas obsession with cha-cha-cha-chia? Well chia seeds are back, but not as your long-lost ceramic watering pet. With a nutty flavor and crunchy texture, these powerhouses of omega-3 are popping up everywhere in smoothies, salads, and even in drinks found in your grocers refrigerator (Kombucha, anyone?).

3. Smoked Foods & Condiments - Smoking isnt just for the barbeque anymore. Smoked olive oils, smoked cocktails, and even pasta made with smoked flour are gracing menus everywhere.

4. Brazilian - Food. Get your mind out of the gutter! Brazils got more to brag about than Aa berries, Caipirinhas, and world-class steaks. As we gear up for 2014 events like the World Cup and Winter Olympics, Brazilian food is due to be hot, hot, hot!

5. Popcorn - Not just for movie watching. Popcorn will be the snack to have in 2013. Light, crispy, and (*cough* usually *cough*)lowfat with a variety of sweet and savory flavor options can it get any better?

6. New Cuts of Meat - Move over filet mignon. Look out for new cuts of meat like pork flat iron and teres major, rendered from the shoulder of the animal. These exotic cuts prove to be delicate and tender at a fraction of the cost of more traditional cuts.

7. Stevia - Soon Stevia will join the ranks of the yellow, blue and pink packets of sweetener found on your favorite diners tables. Unlike many artificial sweeteners available, Stevia is a natural plant extract with twice the sweetness of sugar and none of the chemicals.

8. Prix Fixe Menus - [pronounced:pree fiks] The popularity of fixed menus is due to grow in the new year. A great way to score a complete, balanced, perfectly-paired meal, look for them in fine dining restaurants.

9. Farm to Table Dining - Pioneered by chefs like Alice Waters of Chez Panisse, the practice of local sourcing has been in high demand for a while now. Some would even say its over. Luckily, advocates for the movement have not given up! The emphasis on fresh, locally sourced, and in-season fare has some restaurants cultivating their own gardens on rooftops and in backyards.

10. Crowd Funded Restaurants - With all the new restaurants, food trucks, and pop-ups popping up, competition in the food industry is pretty stiff. Food and hospitality connoisseurs are finding news ways to gauge demand and launch their ventures with new funding platforms like Kickstart and FundMe.

11. Revamped Brunch Menus - Move over eggs benedict! Fried chicken (and waffles!), cinnamon toast pizza (with strawberries, bananas, and Nutella!!), and other kooky concoctions are here to put the fun in brunch.

12. Ramen - Once considered a dorm room staple, ramen has been given quite the make-over. Not only can you find gourmet ramen on menus of the hottest restaurants, but ramen is now making a splash with unconventional ingredients like matzo ball and Montreal-style smoked pastrami. Talk about a fusion food!

And finally

13. Healthy living - If you cant tell from the sudden influx of motivated gym-goers in January, the New Year often provides a much-needed rekindling of healthy lifestyles. Keep an eye out for accompanying trends like skinny plates and exercising to eat more, small platesall continuing the pursuit of healthy living and the decadence of delicious food.

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