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Garden

From Root to Shoot

One of the most integral aspects of running a large-scale kitchen like MBC’s is minimizing waste or – as Marcey would say – using everything “from root to shoot.” As an avid cook and cultivator of an expansive garden at her home in upstate New York, she considers this something of a mantra. During her feature on Jill Blackway’s “Grow. Cook. Heal.” podcast, Marcey shared a recipe for pickled seedpods, and extolled the advantages of optimizing every component of an item, garden grown or otherwise.

“One of the things that anyone that has a large garden knows is that there’s a lot of harvest, and a lot of waste,” said Marcey. “I like to use every part of the vegetable; I like to use every part of the meat.”

In this spirit, Marcey made it a point to utilize every part of the whole lamb she prepared for her husband’s birthday last month, collecting every bit of meat for a ragu, roasting the bones, and then making a stock, reduction, and demi-glace.

“I think it’s that immigrant mentality,” she said. “My grandmother was from Poland, and she foraged. It’s just in my blood.”

This philosophy is one that resonates with the entirety of the MBC staff; at recent events, we have featured a variety of “duos” that emphasize the different flavors and textures of some of our favorite menu components. Our “Butternut Squash Two Ways” is a popular fall starter; guests are presented with a butternut squash “napoleon” with micro greens, crispy spiced pepitas, and oregano vinaigrette, and its butternut squash “cappuccino” pairing. On the entrée side, we created the “Duo of Pork”: cast iron-seared pork tenderloin and pulled pork croquettes with sautéed rainbow chard, cornbread pudding in casserole, and lapsang jus. And this summer, we debuted a Saint Louis pork rib accompanied by and garnished with corn, with a radish, apple, and summer corn succotash underneath and flash-fried corn silk on top.

We’ve braised, sautéed, seared, and puréed our favorite menu components, and we’d love to try our hand at yours. Our ultimate goal is to make your event a true reflection of your tastes – from hors d’oeuvres to dessert and from root to shoot.

Listen to the full podcast:

Episode 42 – How To Avoid Charitable Scams, How To Pickle Veggie Pods And Can Acupuncture Make IVF Success More Likely?

Jill asks charitable consult Laurie Styron how to avoid charity scams and give to organizations that really are making a difference. Then Jill joins caterer Marcey Brownstein in the kitchen, Marcey prides herself on using vegetables from “root to shoot” and she shows Jill how to pickle something many people throw away. Marcey shares a recipe for a simple veggie pod and seed pickle, that can be used to accompany meats, in sandwiches or scattered on a salad. Finally Jill talks to Chinese medicine practitioner Katy Hogan about how acupuncture can enhance fertility treatments such as in vitro fertilization (IVF).

squash watermelon pumpkins

squash watermelon pumpkins

corn and sunflowers

corn and sunflowers

lamb dinner

lamb dinner

lamb prep

lamb prep

lamb prep

lamb prep

lamb prep

lamb prep

lamb

lamb

lamb stock

lamb stock

lamb reduction

lamb reduction

lamb ragu

lamb ragu

lamb demi glace

lamb demi glace

Ladies Who Lunch

I had the pleasure of hosting some great women at my home and farmden in upstate New York recently. The wonderful photographer (and friend of mine) Amber Gress recently covered it on her blog and it was so lovely and I just think it is so gorgeous that I smile every time I look at it.

via Amber Gress Photography Blog:

As I mentioned in one of my last posts, I’m working on my online persona, and how I would like to better blend it with my actual living identity, which is part of why I am posting about more aspects than just weddings, or photography for that matter.   Part of why I chose photography as my path, is because it gives me access.  It gives me access to many worlds, many lives, and  many stories.  I love life, I love people, I love telling stories.  I want to share stories about the places I’ve been, the people I meet, and the magic that ensues.  I am very blessed to know people from all walks, and to  be invited into an array of different worlds.  Some of the things I love are gatherings, cooking, and good conversation with amazing women who are doing amazing things.  This lunch really encompassed so much of that, and I feel so blessed to have been a part of such a lovely day with some truly lovely and talented people.  The roster ranged from jewelry designer, chef, acupuncturist, event planner, to amazing self made entrepreneur.  I want to thank our lovely hostess Marcey of Marcey Brownstein Catering for bringing us all together, and opening her lovely home to us in upstate NY!  Please check out the links below to see the roster of lovely ladies who attended, and are doing amazing things for a little inspiration!

xo
amber

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