City Catering Events
POSTPONED DUE TO WEATHER
A Year of Photography with Wall Space
55 artists from around the country contributed art. One-of-a-kind, limited images are priced at under $200. Art that fits your budget. Collectible is a wonderful way to expand your collection or gain exposure to the photographic art medium.
Boutique Wedding Show
Each year we select a few partners for our boutique bridal show. Flowers, stationery, photography and, of course, catering are just a few decisions to make when planning a wedding. Hosting a boutique wedding show allows us to both showcase a sampling of our food and have real conversations with brides and grooms.
With all the frenetic planning involved with a wedding, slow it down at Little City with a much deserved cocktail. Then, chat up real industry professionals about your big day.
A Year of Photography with Wall Space
Wall Space brings us another group show in February. New Directions is their Annual Juried Show dedicated to finding emerging photography talent.
New Directions is always unexpected and thought-provoking. The above Wall Space links will open up 2008's show.
We will host a celebration cocktail reception at Little City with George Slade, the New Directions juror.
Big Night: Bon Hiver!
Bon Hiver! Good Winter. There is no denying that come February the novelty of winter has worn off. Our seasonal Big Night dinner promises to warm you up over a wonderful French inspired, wine-paired dinner.
We absolutely love pumpkin cheesecake for Thanksgiving dessert. Rich and seasonal -- it is a decadent dessert. This recipe is fairly involved, but worth the effort. It is adapted from a Cooks Illustrated recipe I got from my mom a few years ago. A stand mixer with paddle attachment is near essential for this recipe.
- 1½ cups graham cracker crumbs (or gingersnap crumbs)
- 3 tblsp. sugar
- ½ tsp. ground ginger
- ¼ tsp. cinnamon
- ¼ tsp. ground cloves
- ¾ stick butter, melted
- 1 ½ cup sugar
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ground allspice
- 15 oz. can pumpkin puree (not pie filling)
- 1½ lbs. cream cheese, chunked at room temp.
- 1 tbsp. vanilla extract
- 5 large eggs, at room temp.
- 1 cup heavy cream
Preheat oven to 325°. Mix crumbs, sugar, spices together. Gently mix in melted butter. Spread crumb mixture into a lightly greased 9" springform pan. Press crumbs down with a flat-bottom glass. Bake 10-12 minutes. Cool on rack.
Dry Pumpkin Puree: Layer a baking sheet with 3-deep paper towels. Spread puree on towels. Put another layer of paper towel on top of the puree and press firmly. Remove top layer and put a fresh one on. Flip puree. Peel off the now-top layer (old bottom layer), put on some freshie-towels and press again. Discard towels and set aside puree. Removing this excess liquid yields a more velvety texture in the cheesecake -- it also lets you skip the flour that many pumpkin cheesecakes call for.
You are about to start mixing and scraping. Put about a gallon of water on the stove and bring to a boil. We'll use that for the water bath
Mixing, Mixing, Mixing: Cream cheese doesn't always play nice in the mixer. It takes work to blend everything. Smaller additions followed by mixing and then scraping of the sides and bottom of the bowl are the way to go when working with cream cheese. Place cream cheese chunks in the mixer. Mix at medium-low speed for about a minute then scrape down the bowl. Add half of the sugar then mix and scrape. Add the other half portion of sugar, then your spices, pumpkin puree and vanilla, 3 eggs, 2 eggs, and finally the cream. After each addition, mix and scrape the bowl. Give it a final mix by hand.
Bake: Set the springform pan in a roasting pan. Pour the filling into the springform pan. Place roasting pan in oven and pour boiling water to come about halfway up the sides of the springform pan. Bake until center is slightly wobbly about 1½ hours. Temperature will be about 150°.
Cool: Remove roasting pan from oven and place on a wire rack. Cool the cheesecake in the water bath for about 45 minutes. Remove the springform pan from the water bath. Run a pairing knife around the edge of the pan (this will ease removal later) and continue cooling on wire rack for another 3 hours. Wrap with plastic and chill for at least 4 hours prior to service.
Whipped cream: Buy a pint of whipped cream when you go to the store. Use the other cup to make whipped cream. Place the cream, ¼ cup sugar, and 1 tsp. vanilla in the mixer. Beat at high speed using the whisk attachment until soft peaks form.
Brown & Haley
We served this signature cocktail at an event in Tacoma. For those who don't know, Brown & Haley -- makers of Almond Roca -- call Tacoma home. We received many requests for the recipe. It is particularly nice around the holidays. This balanced cocktail is not too creamy and not too sweet.
- 1½ oz. Absolut Vanilla Vodka
- ½ oz. Amaretto
- 3½ oz. Pre-mix
- Crushed Almond Roca for garnish
Pre-Mix for a single cocktail
- 1 tsp. instant espresso
- 1 tsp. sugar
- 1 tbsp. very hot water
- 3 oz. half & half
Pre-mix: dissolve the instant espresso powder and sugar in the hot water. Mix in the half & half. Chill until ready to use.
In a cocktail shaker: Fill with ice. Add all ingredients except garnish. Shake until your hand hurts because the shaker is so frosty. Strain into a martini glass. Top with a small scoop of crushed roca.
Do you want a different gift for the host or want to stock your party bar with a winner? Use the measures below to mix up a cocktail for a crowd. Fill a couple bottles with your cocktail and keep it on ice at the bar. Guests can add it to a shaker filled with ice and just shake and strain. This recipe will make 1.5 liters (in other words it will fill 2 wine bottles).
Mix it for a crowd
- 3 tbsp. instant espresso
- 3 tbsp. sugar
- 1 cup very hot water
- 3 1/3 cup half & half
- 1 3/4 cup Vanilla Vodka
- 1/3 cup Amaretto