For years, Lisa Dupar has been proud to be apart of the Les Dames: a world wide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality.
We are excited to announce that the 2010 Les Dames fundraiser is quickly approaching! La Dolce Vita: Celebrating the Essence of Italy, will be taking place Thursday, February 25 at the Women’s University Club starting at 5:30 p.m. Tickets are priced at $95 per person and the evening will feature a mouthwatering Italian-inspired antipasti feast provided by Café Juanita, Cicchetti Kitchen and Bar, Dupar & Company, Gelatiamo, Macrina Bakery, and Salumi, with Italian style grappa by Soft Tail Spirits.
We are lucky enough to have the delightful Anne Robichaud flying in to join us who will give an insightful and humor-filled presentation (we promise she will have you smiling if not out-right giggling!) on Italian culture.
And last, but certainly not least, will be the silent auction of handmade Italian ceramics from Umbria, which are quite simply - amazingly gorgeous!
The proceeds from this event will benefit our scholarship and community out-reach programs of which our Seattle chapter is justifiable so proud of.
As of today we have only sold 12 tickets. We need your support – if every member sells or purchases just two tickets, we will have a success we all can be proud of. The purchase of a table would be fantastic. PLEASE HELP and order your tickets right away. Tickets can be bought on-line at http://lesdamesseattle.maestroweb.com or call (206) 276-5527 for more information
Tuesday, January 26, 2010
Monday, January 25, 2010
Haiti Earthquake Relief Night at Pomegranate Bistro
HAITI EARTHQUAKE RELIEF NIGHT at Pomegranate Bistro TUESDAY, January, 26th 2010 Dine and Donate - 100% of proceeds this Tuesday will go to support relief efforts in Haiti through Medical Teams International.
In an effort to raise an unprecedented amount of money in one day for the earthquake victims in Haiti, Chef Lisa Dupar has created a Dine and Donate event. Lisa will be donating 100% of the proceeds from Pomegranate Bistro this Tuesday, January 26, 2010 to Medical Teams International (www.medicalteams.org) to aid in the relief efforts for the victims in Haiti. And, in honor of the people of Haiti, Lisa has created several special Haitian dishes that will only be available on Tuesday evening.
Lisa's special Haitian dishes include:
Haitian Pois Rouges: Red Bean Soup, Salt Pork, Hot Chili & Dark Rum
Haitian Salad: Beet, Potato, Watercress & Hardboiled egg with Lime drizzle
Chicken Curry with Bananas & Sweet Potatoes
Peanut Cake
Barbancourt Passionfruit Mojito
Lisa hopes for standing room only at Pomegranate Bistro on Tuesday as she and her team work to raise as much money as possible for Medical Teams International. Reservations are recommended for parties of 6 or more.
Lisa's special Haitian dishes include:
Haitian Pois Rouges: Red Bean Soup, Salt Pork, Hot Chili & Dark Rum
Haitian Salad: Beet, Potato, Watercress & Hardboiled egg with Lime drizzle
Chicken Curry with Bananas & Sweet Potatoes
Peanut Cake
Barbancourt Passionfruit Mojito
Lisa hopes for standing room only at Pomegranate Bistro on Tuesday as she and her team work to raise as much money as possible for Medical Teams International. Reservations are recommended for parties of 6 or more.
Monday, December 28, 2009
Upcoming Wine Events
HAPPY NEW YEAR (almost)!
Everyone at Dupar & Co seemed to have a delightful holiday with family and friends! Now we are gearing up for an exciting 2010 starting with a delicious New Year's Eve dinnner menu at Pom!
We are all really excited about a new series of wine events starting late January. We have scheduled 5 amazing winemakers to join us in the catering kitchen for New American tapas-style food paired with great wines from the winemakers listed below. One wine event each month (Friday nights) through May 2010!
Everyone at Dupar & Co seemed to have a delightful holiday with family and friends! Now we are gearing up for an exciting 2010 starting with a delicious New Year's Eve dinnner menu at Pom!
We are all really excited about a new series of wine events starting late January. We have scheduled 5 amazing winemakers to join us in the catering kitchen for New American tapas-style food paired with great wines from the winemakers listed below. One wine event each month (Friday nights) through May 2010!
Wednesday, October 28, 2009
THANKSGIVING TIPS 2009
What a fantastic holiday all about food, family & togetherness! Here are a few tips on making your Thanksgiving stress free this year.
5 TIPS to a fun & stress free holiday:
1/ Have each guest bring a favorite dish - if someone hates to cook - have them bring wine!
2/ Buy items that cause stress from your favorite restaurant or catering co.
3/ Have each family member find an old family recipe that has been “forgotten” over the years. I resurrected my grandmother’s 1942 dark fruit cake recipe to give to my mom & aunts a few years ago. They were so touched and had instant memories of their mother (who was an amazing baker!)
4/ Have each guest bring a bottle of wine with a story ~ this makes for a fun and creative way to bring people together at dinner.
5/ I love the phrase “It’s not world peace, it’s Thanksgiving Dinner”. After running to pick up one more last item before dinner, my cousin came home to his dog on the table who had just eaten the entire turkey. All they could do was keep their sense of humor and make do with what they had. We have told this family story for years and still get a laugh!
What a fantastic holiday all about food, family & togetherness! Here are a few tips on making your Thanksgiving stress free this year.
5 TIPS to a fun & stress free holiday:
1/ Have each guest bring a favorite dish - if someone hates to cook - have them bring wine!
2/ Buy items that cause stress from your favorite restaurant or catering co.
3/ Have each family member find an old family recipe that has been “forgotten” over the years. I resurrected my grandmother’s 1942 dark fruit cake recipe to give to my mom & aunts a few years ago. They were so touched and had instant memories of their mother (who was an amazing baker!)
4/ Have each guest bring a bottle of wine with a story ~ this makes for a fun and creative way to bring people together at dinner.
5/ I love the phrase “It’s not world peace, it’s Thanksgiving Dinner”. After running to pick up one more last item before dinner, my cousin came home to his dog on the table who had just eaten the entire turkey. All they could do was keep their sense of humor and make do with what they had. We have told this family story for years and still get a laugh!
Tuesday, October 27, 2009
ISES ANNUAL AWARDS GALA
Here are a couple images from last Wednesday's ISES Emerald City Applause Awards. The ECAA's are always a fun time and a great chance to catch up with the Seattle events industry crowd. This year the gala was held at the hip Pravda Studios complete with a silver and purple loungey look. We had a great time catering with a Spanish family style menu that allowed us to use our fun mirrored lazy susan's. Congratulations to all the winners! Monday, October 26, 2009
DAY OF THE DEAD BREAD
Such a great foodie holiday, Day of the Dead! Enjoy a traditional Pan de los Muertos recipe below...
Such a great foodie holiday, Day of the Dead! Enjoy a traditional Pan de los Muertos recipe below...
yields: 1 large loaf
DOUGH:
2 envelopes - active dry yeast
1/2 cup - granulated sugar
1-1/2 sticks (6oz) - unsalted butter, melted
1 cup - warm milk
5 large egg yolks (room temp.)
4 1/2 cups - all purpose flour
2 tsp - salt
1 Tbs - freshly ground anise seed
1 tsp - grated orange zest
1 tsp - vegetable oil
GLAZE:
1/4 cup - white sugar
1/4 cup - orange juice
1 Tbs - orange zest
2 Tbs - white sugar
For the dough:
STEP 1) combine the yeast & granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter, warm milk & water. Beat a low speed for 1 minute. With the mixer running, add the egg yolks and beat for 1 minute at medium speed. Add flour, salt, ground anise & orange zest. Beat until everything is incorporated.
STEP 2) increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball & starts to climb up the dough hook. If the dough is uncooperative in coming together, add a bit of warm water (110 degrees) a tablespoon at a time, until it does.
STEP 3) Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil the sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.
SETP 4) Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a round ball reserving enough dough to make a "skull & crossbones" on top.
STEP 5) Meanwhile, preheat oven to 350 degrees F.
STEP 6) Place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 min. Bake until golden brown, 25 - 30 minutes. Glaze while still warm.
STEP 7) Glaze: In a small saucepan combine the 1/4c. sugar, orange juice & orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with remaining white sugar.
E N J O Y !
DOUGH:
2 envelopes - active dry yeast
1/2 cup - granulated sugar
1-1/2 sticks (6oz) - unsalted butter, melted
1 cup - warm milk
5 large egg yolks (room temp.)
4 1/2 cups - all purpose flour
2 tsp - salt
1 Tbs - freshly ground anise seed
1 tsp - grated orange zest
1 tsp - vegetable oil
GLAZE:
1/4 cup - white sugar
1/4 cup - orange juice
1 Tbs - orange zest
2 Tbs - white sugar
For the dough:
STEP 1) combine the yeast & granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter, warm milk & water. Beat a low speed for 1 minute. With the mixer running, add the egg yolks and beat for 1 minute at medium speed. Add flour, salt, ground anise & orange zest. Beat until everything is incorporated.
STEP 2) increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball & starts to climb up the dough hook. If the dough is uncooperative in coming together, add a bit of warm water (110 degrees) a tablespoon at a time, until it does.
STEP 3) Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil the sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.
SETP 4) Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a round ball reserving enough dough to make a "skull & crossbones" on top.
STEP 5) Meanwhile, preheat oven to 350 degrees F.
STEP 6) Place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 min. Bake until golden brown, 25 - 30 minutes. Glaze while still warm.
STEP 7) Glaze: In a small saucepan combine the 1/4c. sugar, orange juice & orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with remaining white sugar.
E N J O Y !
DINNER with DUNHAM CELLARS
As part of our Artist in the Night Kitchen series, Eric Dunham joined us in the catering kitchen with his amazing artwork and wines. 40 guests enjoyed a dinner by chef Grover Ramsey with the perfect pairings to Eric's wines. The duck was delicious! Jonathan pulled a surprise vintage 2004 Lewis Vineyard Cabernet Sauvignon Artist Series out of our cellar. Such a fun night. We can't wait for the next Artist in the Night Kitchen event featuring artist and winemaker Squire Broel from Foundry Vineyards on November 11.
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