Posted in - Poultry, Catering

Catering: Craisins Chicken Salad on Crossiant Sandwich 

You Mean The World To Us Thanks A Latte Luncheon 

I had the pleasure of catering a special thank you luncheon for some wonderful children’s ministry volunteers this past Sunday. The luncheon menu…

  • Chicken Salad Sandwich (recipe below) with Deviled Egg Potato Salad and Fruit Cup
  • Italian Hero Sub with Deviled Egg Potato Salad and Fruit Cup
  • Kids Meal: Ham and Cheese Sandwich with Chips, Fruit Cup, & Veggies & Dill Dip


  • International Beverages: Water, American Lemonade with Raspberry or Strawberry Mix-ins, Italian Hot Chocolate, Cambodian Coffee, German Coffee, Mexican Coffee, Regular and Decaf Coffee 

  • International Desserts: British Trifle, Scottish Shortbread, American Cupcakes, French Macroons, and Swedish Kringle


Chicken Salad

Serves 75

  • 15lbs. cooked chicken, diced and shredded
  • 3 bunches celery, finely diced
  • 3-4 cups Craisins
  • 2 T. granulated garlic salt
  • 1.5 T. pepper
  • 2 onions, finely diced
  • 2 (30 oz.) real mayonnaise
  • 4 cups cashews, optional
  • 6 lettuce heads, for serving
  • Full size Croissants

Prep Ahead: Combine chicken, celery, craisins, garlic powder, onion powder and mayonnaise in a bowl. Mix well to combine. Chill overnight before serving.

Serve Day: Slice croissants layer with lettuce and chicken salad. Close sandwich and serve. Enjoy!

Posted in Catering, Side Dish

Catering: Roasted Brussel Sprouts with Caramelized Onions and Pistachios


I had the pleasure of being part of a team for our church’s annual youth fundraiser dinner. The teens are raising support for their summer mission trips to Urban Imapact New Orleans and Rock Ridge. They met and surpassed their financial goal! Mallory, Doug, Paulette, Ben, and I were blessed to have wonderful adults and students to excute the event and meal vision. Could not have done it without them. Thanks again for all your hard work and can’t wait till next year!



Here is the most requested recipe of the night… 

Roasted Brussel Sprouts with Caramelized Onions and Pistachios

Serves 4 

 1.5 lbs. Brussels sprouts, ends trimmed and cut in half, if large 

 1 T. olive oil 

 1/2 tsp salt 

 1/2 tsp freshly ground black pepper 

 1 T. butter 

 1 T. Bacon fat 

 2 large onions, cut in half and thinly sliced 

 1 tsp sugar 

 1/2 cup pistachios, hulled and chopped



Prep Ahead: Toast pistachios in a 200 degree oven for less than 4 minutes. Let cool, and coarsely chop. Store in air tight container.

Cut Brussels sprouts in half and store in ziplocs. Refrigerate for later use.

Thinly cut onions. In a large short and wide stock pot, melt butter and bacon fat over low-medium heat. Add onions and sugar; cook, stirring occasionally, until onions turn dark golden brown and caramelize, about 30 minutes. Cool and place in storage container. Refrigerate for later use.



Serve Day: Preheat oven to 425F. Place Brussels sprouts, olive oil, salt, and pepper in large bowl and toss to coat. Pour onto a baking sheet. Roast in oven for 20 to 40 minutes, shaking pan every several minutes for even browning. Dark brown color signifies that the Brussels sprouts are done.

Reheat caramelized onions till warm in a sauté pan.

Toss together onions and Brussels sprouts. Sprinkle pistachios on top. Serve hot.


P.S. I unlocked my Terrace on Chicago Fundraiser Dinner recipe board so if you are interested in the recipes you can get them directly. One disclaimer for TOC we did tweak a few of the recipes to fit our taste and quantities to make them work. So these might not be exactly what you ate or drank.

Posted in Catering

Come and Enjoy My Food for a Good Cause!

I’m one of the head chefs for this event, but more importantly I want you come out to support these youth!

Terrace on Chicago is a annual youth fundraiser to help support students’ of First Ev. Free Church for their summer mission trips. This provides an opportunity for students to serve as well as raise funds for their trip. This summer the students will be traveling to New Orleans to serve with John Gerhardt and Urban Impact.

Event Details: Terrace on Chicago will be held on March 14th, 2015 with seating options at 5:00 & 7:00 p.m. Childcare will be provided for 5:00 p.m. seating. This dinner is a semi-formal event, so feel free to dress up and enjoy a night out here at First Free! To reserve a spot or for a group, sign up by either calling the church office (612-827-4705) or by signing up at the reservation table on Sunday mornings at First Ev Free Church.

This year’s menu is French cuisine with a gardenesque type of feel for the venu. Here’s a peek at this year’s menu…

Le Menu

 Apéritif – Mint Citrus Blueberry Punch*

Hors d´oeuvres – Endive Shrimp Salad* and Charcuterie Sampler*

Entrées (Please Choose One) – 

BOEUF BOURGUIGNON (Red Wine Beef Stew served over Celery Root & Potato Purée with a side of Sautéed Peas & Asparagus)*

BOUCHÉE À LA REINE (Ham and Mustard Béchamel Sauce served over Puff Pastry Shells with a side of Roasted Brussels Sprouts & Caramelized Onions topped with Toasted Pistachios)

Salade – SALADE DE ROQUEFORT (Cucumber Wrapped Mixed Green Salad with Bacon & Blue Cheese served with a Blush Vine Vinaigrette)*

Dessert (Please Choose One) –

GÂTEAU DE MOKA AVEC CRÈME FRAÎCHE (Flourless Mocha Flavored Chocolate Cake with a Thick Fresh Cream)*

POMME CONFIT (Slow Baked Apple Slices with Salted Caramel and Whipped Cream)*

 *The punch, appetizers, salad, beef burgundy & sides and both desserts will be gluten free.

Childcare Food Details: Nursery (2 and under) — Fruit, crackers, cheese, and meat will be provided. Parents, please bring a labeled cup for your child. 3 and up — Pizza will be provided.

 If you have any questions about the event, childcare, or wish to reserve a seating, contact the church office at 612-827-4705. We are located on 51st and Chicago Ave.

Looking forward to seeing you on March 14th at Terrace on Chicago!