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May/June 2010 Newsletter
Amazing Edibles Gourmet Catering Newsletter |
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Greetings!
 Summer has arrived! Although I'm wondering if we live in Chicago or Seattle with all of this rain! But I am optimistic that the summer will be beautiful and we will have many sunny days outside to enjoy our lovely surroundings.
At Amazing Edibles, June has been as busy of a month as we had in the heart of the holiday season last December! We exceeded our goals by 60% and we are not done yet! We have been presenting our picnic menu to all of our clients looking to have an Amazing outdoor event this summer. Don't forget that we can do a picnic almost anywhere for either your business event or a personal event. We also continue to do many professional development programs with our beloved educational clients and we even have had the honor to cater some of our good friend's weddings. We are feeling optimistic that this will be our best year in business and that is due to your continued trust and confidence in what we do.
Because of our incredibly busy May and June, we have been studiously working through our new menu, but not as quickly as hoped. I promise that you will see a beautiful new menu in July with great new options, a new look and of course, we kept your favorites too!
In this issue, you will get to know Andrea better, we'll conclude our 3 part series of articles about local/organic/sustainable, you will learn about the benefits of cracked pepper, we'll show you a large event that we did for University of Chicago's Social Service Administration's commencement, we have new cooking classes to present and of course, there are always yummy recipes and Amazing Specials!
We have several wonderful interns working for us that you will meet in future newsletters. They come from Kendall College (we have chef interns and administrative interns from there) and Cornell College (working on marketing and business process). We've also had some great interns from IIT who helped us build calling lists and marketing materials. I mention this special part of our team because starting in this newsletter, the Cornell interns, Namita and Nga, helped me greatly by writing some wonderful articles to share with you.
We hope you get some time to go out and enjoy the beautiful Chicago summer and maybe even have a barbeque or two! |
 meet andrea
amazing edibles' president and founder
This month we are excited for you to get to know Andrea Herrera, our amazing President of Amazing Edibles, a little better! She started Amazing Edibles 15 years ago to deliver fabulous food and service to you. Many of you have already met Andrea or spoken with her on the phone, but we wanted you to know the brains behind our amazing company. She is inspirational with her energy, quest for knowledge and dedication to doing things well.
Andrea is a very busy woman; her typical routine starts at 5 or 6am when she arrives at the office to check in with Chef Liz and operations manager Yvonne, then she leaves for about an hour to take her son to school. At 7 or 8 am after most employees arrive, she often checks with everyone to make sure everything is on track. As the president, she is the cornerstone of the busines and she is always working to help her clients by creating proposals and working with them over the phone or in person. She also does a lot of strategic planning and makes the high level decisions that continue to bring Amazing Edibles to new heights. She also works collaboratively with the staff to get input on direction and strategies. She is a leader by nature who enjoys the responsibility of being in charge and nurturing and supporting her team. We all take Andrea's lead when working with clients to make them feel important and well cared for which sets us apart from other companies in our industry.
In addition to being a dynamic leader, Andrea is also a single mom. Her 13 year-old son, Jake, graduated from elementary school recently and Andrea describes him as funny, smart, very into sports and a sweet kid - you can even find him working at Amazing Edibles from time to time!
As a child, Andrea was influenced by both her mother and father. She learned a lot of things from her mother, a single mom who worked really hard to get ahead in the corporate world. Her father was more like Peter Pan and enjoyed having fun. He loved to take the family on vacations and other adventures to keep magic in his children's lives.
She was 13 when she got her first restaurant job at D.B. Kaplan's at Water Tower Place, where she worked from 11am to 4pm on Saturdays and Sundays and made $50-75 a day (which is pretty good for a 13 year old kid back then!). She worked at different restaurants throughout high school and college. Andrea went to Cornell College in Iowa and earned a degree in English, Art history and Music history. She wanted to come back and run the Art Institute but ended up in restaurant management jobs.
Before Amazing Edibles, her last big job was General Manager at the Levy Organizations. She ran restaurants and bars for them and managed the staff of about 25 people. Because the restaurant business is so fast paced, she burned out after several years and eventually quit her job to pursue other options. She took some time off and went on a cross-country motorcycle ride, then spent some time by the pool to clear her brain and decide on what she wanted to do next in life. She came to the decision that if she was going to work 60 or 70 hours per week she should work for herself. That is why she opened Amazing Edibles in 1994.
Andrea loves Amazing Edibles. She was destined to own a catering company not only because of her vast experience in the industry, but also because she loves celebrations and good food and considers catering to be a part of people's lives that can make an event even more fun and delicious. She enjoys working on spectacular events such as a Lamborghini Open House, Caritable Cooking Classes for Girls in the Game, and large commencement events at University of Chicago as well as being able to provide the simple pleasure of a really great sandwich and delicious side salads for Chicago Public School teachers at their professional development sessions.
Andrea is about to be a published author for a chapter she wrote for the upcoming book "Risk to Reward" being released by the Entrepreneur's Organization in the fall of 2010. She was also just interviewed by Gary Stern for an article in CNN Money online (which has not yet been published) as well as being recently interviewed for a piece in Café Magazine (Chicago) for an article about Latina entrepreneurs due out in September, 2010. (Yes! Andrea is of Hispanic heritage on her father's side (with a little Jewish thrown in) - but you would never guess because she has at least ½ German and English from her mother's side and that is where she got her looks.) In addition to Amazing Edibles, Andrea is on the board of many other organizations. She is a co-champion of Accelerator, an Entrepreneurs' Organization (EO) program, which helps emerging entrepreneurs and growing businesses get to million dollar level. She has been very active on the national alumni board at Cornell College, and she is also on the board of directors at ICNC-Industrial Council of Nearwest Chicago.
When she is not here, Andrea loves to read, and her favorite book is Alice in the Wonderland! She likes going to restaurants and having a glass of wine while hanging out with great friends. She also loves to go to Mexico and loves beaches and scuba diving. Andrea went to Italy last year and had a wonderful trip with her son in Rome, Florence and Venice. Her next dream vacation is Spain. She wants to go to Barcelona; drink Sangria, eat Tapas, and tour the beautiful architecture there.
As an art history major, Andrea also appreciates art of all kinds, but mostly enjoys Modern Art and is even more drawn to Classic Art. Two of her favorite artists are Monet and Ansel Adams. Oh, and it was interesting to learn that she loves 70's music like James Taylor & Carly Simon but also listens to Greenday and Coldplay to get a little cool hip music time with her 13 year old son.
Amazing Edibles wouldn't be AMAZING without this extraordinary, warm and inspiring woman.
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organic/local/sustainable
- part 3
in the conclusion of this mini series of articles, we'll talk about sustainability and what it means to you
Have you ever wondered exactly what "sustainable" means? From what I've found, it is often confused with organic or local, but actually buying organic and local products are parts of sustainability.
It is a pretty simple and wholesome idea. People who practice sustainability believe in raising food and creating products that are healthy for people and animals, don't adversely affect the environment, are humane for both workers and animals, provide fair wages and economically strengthens the local community. Basically, sustainability keeps the welfare of workers, consumers and the environment as a foremost practice.
Sustainable agriculture helps the environment through conservation and preservation. The land and resources (such as water, soil and air) are replenished within the farm's own ecosystem, preventing pollution and waste buildup. Pollution is also reduced by staying as locally-based as possible, reducing transportation and fuel costs. As a way to keep the biodiversity of the area rich and natural, sustainable farms use little to no chemicals. Animal farms try to treat their livestock with respect by allowing them to behave as they naturally do. They are free to graze, roam outdoors and eat foods that are a part of their natural diet. Animals on sustainable farms live quite a different lifestyle than their counterparts in factory farms.
Sustainable farms also pay their workers a fair wage, which not only helps the workers and their families, but also contributes to the strength of rural communities. The workers don't have to be dependent on subsidies from the government. And also, on top of helping the community as a whole through investing in local business, these men and women are in a safe work environment with good living conditions and food.
So now that you know what sustainable agriculture is, you are probably wondering what benefits you can get from it (other than knowing that you are helping people, animals and the environment). There are actually many reasons why sustainably produced food may be better. Everyday more health benefits are found with sustainable meat. A study shows that grass-fed beef has about the same amount of fat as chicken breast and two to six times more omega-3 fatty acids (a "good" fat). Take a look at this article at the American Grass Fed Beef Website.
Part of sustainable food is buying local, so you know that the time in between harvest and when the food reaches your plate is significantly reduced and more nutrients are preserved. Many people claim that sustainably raised foods taste better. With all the additives and chemicals foods are injected with for cosmetic improvements, much of the natural flavor is lost in foods not raised sustainably or organically. Also, factory farms produce a significant amount of pollution. From huge amounts of animals waste to large quantities of fossil fuels needed to run the farm to harsh chemicals used for the crops, it has been found that industrial farms can be a major cause of the degradation of the environment. Farms that practice sustainability, on the other hand, are much more eco-friendly. And everyone knows that if there are fewer environmental pollutants, everyone will benefit in the long run.
I know this is a lot of information to take in, but here are a few places to start your sustainable food path: Chicago Green City Market is a year-round farmers' market that promotes local and sustainable foods and the people who support them; Farm Direct is a program that connects producers and farmers directly to consumers (they feature over 600 growers and 200 farmers' markets); and if you are looking for more Chicago-based businesses that are sustainable, the Chicago Sustainable Business Alliance is a great resource for you! If I have piqued your interest, please use Sustainable Table as a great way to learn more! And also Eat Wild is a website that is a source for safe, healthy, natural and nutritious grass-fed beef, lamb, goats, bison, poultry, pork, dairy and other wild edibles.
I highly encourage you to buy sustainable food to keep your food investments local and to support the small family farmers who are trying to bring you the best, healthiest food they can. They are people who understand the need to maintain and nurture our environment, animals and people in good, healthy ways. Try to show these farmers that their efforts are appreciated; I think you will be happy you did.
Amazing Edibles does what we can to buy local, nutritious foods to pass on to you. We are happy to get local, sustainable foods for your events when you request it - but it often comes at a higher charge.
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spicing up your life
pepper - the workhorse of the kitchen
 Of the basic seasonings in everybody's kitchen, pepper is guaranteed to be present. Unfortunately, the pepper most commonly found in people's kitchens is the store-bought old, preground variety, not the truly flavorful freshly ground peppercorns. The difference is simply astonishing and once you make the switch, you will never go back to the pepper you used to use.
If there is one simple way to improve your food, I would recommend you try changing your pepper habits. Start using freshly ground pepper and you will realize that you have been missing out on great flavor, texture and aroma! There are four types of peppercorns you might be interested in, depending on your tastes. Each has its own merits and uses. Each should be available at your local store, or even better, get a mix for a more complex flavor.
Black: This is the most popular kind of peppercorn and is harvested from the biggest part of the pepper crop. The berry in which the peppercorn seed lies is plucked at full size but is still not yet ripe. The berries are removed from their stems, laid on a mat to dry in the sun, after which the outer skin turns black and wrinkled. When selecting your black pepper, look for peppercorns with few or no light berries with no white spots. Black peppercorns have a bold flavor that is immediately noticeable in your dishes.
White: Different types of peppercorns are actually all from the same plant but are harvested at various times and are cured in different ways. White peppercorns are yellow or orange berries that are picked a week or so later than those for black pepper. These berries are put in bags and submerged in rivers so that outer skin rots away. What's left is a cream colored core that is dried. White pepper is more subtle in flavor than black and is used when you want a quieter flavoring that blends in with the rest of your spices. Check out the white pepper that comes from Indonesia and is sold under the name Muntok. White peppercorns should be creamy white to beige and should have very few discolored corns.
Green: Green peppercorns are fresh, undried black peppercorns. They are picked a few weeks before the black peppercorns and aren't cured in the sun. They have a flavor of green fruit and eucalyptus and are crunchy. They have a short shelf life, so now they are often freeze-dried or packed in brine.
Pink: Often mistaken for a true peppercorn, the pink peppercorn is actually from a different plant all together. It comes from Brazil and is actually the dried fruit of the Baies Rose. They have a sweet peppery flavor that is good for vinaigrettes or as a coating on meats. They have a slight citrus flavor as well as a delicate, fragrant and spicy taste. Pink peppercorns are great for fruit sauces and desserts. Their color also adds a splash to your sauces and other dishes!
You will quickly see the wide gaping chasm between the unscented, dry, and flavorless preground pepper and the bright, aromatic and flavorful peppercorns. And the beauty of grinding your own pepper is that you can select how coarsley or finely you grind it.
Make the change! Your dinner guests (and taste buds) will appreciate your choice! |
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We have new cooking classes! Check them out!
we also still have our cooking class special price. give us a call to sign up!
 When are they?
Our cooking class events are from 6:00- 8:00pm for weekday classes and 1:00-3:00pm for Saturday classes. They are held in our kitchen at 2419 W. 14th Street, Unit C in Chicago.
We currently have classes scheduled as follows:
We are always adding more to the schedule - stayed
tuned and check our website regularly for updates!
Please note that if we have less that 6 people signed up for a class, we will reschedule.
How do they work?
We assign 8 to 10 people to work with each chef to create some delicious dishes. As items are ready, all students will come together to try each other's amazing creations. This is a wonderful opportunity to cook and play in a real industrial kitchen!
Our special price for our regular classes is $45 and here's what you get from us:
We are located 1 block west of Western and 2 blocks south of Roosevelt. You must access 14th street from Western Ave.
Off street parking is available in a fenced in lot directly east of our building. We will have balloons on the fence and signs posted to direct you where to enter the parking lot.
What else do you need to know?These events are BYOB, so bring your favorite bottle of wine or beverage. Also wear comfortable clothing and shoes because you will be on your feet for 2 hours and you may get a litle messy, but you will have fun!
Please do not hesitate to contact our office with any questions at 312.563.1600. |
| event spotlight
univeristy of chicago ssa commencement event
 One of our longest standing clients who we just love to work with, Angela Carruthers, CMP at Univeristy of Chicago, gave us the honor of catering her large commencement event recently. University of Chicago School of Social Service Administration (SSA) is dedicated to working toward a more just and humane society through research, teaching, and service to the community. As one of the oldest and most prestigious graduate schools of social work, SSA prepares working professionals to handle society's most difficult problems by developing new knowledge, promoting a deeper understanding of the causes and human costs of social inequities, and building bridges between rigorous research and the practice of helping individuals, families, and communities to achieve a better quality of life.
Amazing Edibles was entrusted to provide fabulous food for the graduates and their families. No one expected it to be a rainy day and all the guests who would normally come and then dash off to a wonderful lunch with their graduates decided to stay in the warm, dry building that had delicious food and drinks!
Here are some great photos that Namita, our intern from Cornell, took. It makes me hungry just looking at them!
Caprese Croustades |
Lemongrass Chicken Skewers |
Tri-Color Torellini Skewers |
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amazing picnics!
we are featuring picnics this whole summer! let us show you how to create an amazing picnic for your event this year!
Click our cool picnic logo to get our picnic menu! |
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A 4th of July Barbeque
here are some recipes that we think will help make your 4th of july amazing!
On the menu:
- 4th of July Shooters
- Pico de Gallo and Guacamole
- Grilled Corn on the Cob with Flavored Butters
- Grilled Potato Salad
- Southwestern Flank Steak
- Portabella Mushroom Burgers
- Lemon Curd Trifle
4th of July Shooters
 The layered effect of this shot will only work if the ingredients are poured in the given order: grenadine, vodka then blue curaçao. It also helps to chill the glasses in the freezer before making the shooters.
Ingredients:
1/2 oz grenadine
1/2 oz vodka
1/2 oz blue curaçao
Method:
Pour the grenadine into a shot glass. Float vodka on top of the grenadine (use a syringe or eye dropper and dispense it slowly). Float the blue curaçao on top of the vodka (again, using a syringe or eye dropper will make your life much easier here). This makes a beautiful red white and blue shot!
 Pico De Gallo
Ingredients:
1 white onion, finely chopped4 ripe plum tomatoes, seeded and finely chopped2 or 3 jalapeño peppers, seeded and finely chopped½ cup fresh cilantro leaves, chopped1 tablespoon limejuiceSalt to taste
Method: Combine all the ingredients, cover, and refrigerate for an hour. (Makes 2 ½ cups)
Guacamole
Ingredients:  3 ripe Avocados
1 jalapeno pepper, minced 1 vine ripened tomato, seeded and diced
1/2 onion, minced
1/2 bunch fresh cilantro, chopped 1/4 teaspoon ground cumin
Juice of 1/2 lime
1 clove garlic, minced and mashed
Salt to taste Method:
Cut avocados in halve and scoop out flesh into a bowl. Mash the avocados until broken into many small pieces so it is creamy but chunky. Add remaining ingredients and stir gently until well combined. Chill for at least an hour before serving. If you don't want your guacamole to turn brown, we recommend putting one of the pits in with the finish batch. It actually seems to help!
Grilled Potato Salad
Ingredients
4 large Yukon gold potatoes, sliced 1/4-inch thick
5 tablespoons extra-virgin olive oil, divided
2 tablespoons Montreal Steak Seasoning (by McCormick Grill Mates)
2 tablespoons rosemary leaves (~3 sprigs) stripped and chopped
2 navel oranges, peeled and chopped
1 small red onion, thinly sliced
4-5 cups arugula, chopped (~2 bunches)
2 tablespoons red wine vinegar
Method
Place potatoes in large bowl and toss with 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.
While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and about 2 tablespoons extra-virgin olive oil.
Remove the potatoes from the grill and add to the dressed oranges and onions, toss to coat. (When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.)
When ready to serve, add the arugula to the potatoes and toss to distribute.
Grilled Corn on the Cob
First, clean that corn! Cut off excess silk hanging from the end and remove any loose husks. This step is not necessary, but I like to do it because excess silk and husk will burn and ash. Completely submerse all of the corn you will be cooking under water. This will provide extra moisture for cooking. Let the ears of corn soak for at least 15 minutes prior to cooking. While your corn is soaking, prepare the grill.
Remove the corn from the water and pour out any excess.  Place the corn on the grill and cover.
If you are using a charcoal grill, you can get away with turning the corn every 10 minutes, but make sure you check after the first 5 minutes to see how they are doing. If you are using a gas grill, keep the heat on med-high and turn the ears every 5 minutes. If you don't turn them enough, the corn will char.
The ears will turn brown and might even catch on fire - this is fine, let them cook. Just be sure to turn them often. The water that you soaked them in is steaming them inside the husks.
When the corn is charred looking and all the green is gone from the husks, it's done! Remove the corn from the grill with tongs, it's very hot!
Grasping one end with a dish towel, peel the silk and leaves from the top down (like a banana). They should all come off in one piece. Ashes will get on the corn, but don't worry. If the corn is too hot to handle do this part in the sink under warm running water.
Once you've removed most of the silk, rinse the corn under warm running water and any excess ash and silk should wash right off.
Now the fun part! Select your favorite flavored butter and enjoy!
Flavored Butters for Grilled Corn on the Cob
Basil Butter, Dill Butter, Parsley Butter, Rosemary Butter, Sage Butter,
or Tarragon Butter 1 cup butter 1/4 cup chopped fresh basil, dill, parsley, rosemary, sage or tarragon 1 clove minced garlic (optional) 1/4 teaspoon salt Makes 1 cup Chive Butter
1 cup butter
2 tablespoons fresh minced chives or more to taste
Variation 1: Add 8 drops Worcestershire sauce or 1/8 teaspoon fresh-cracked pepper
Variation 2: Make Lemon Chive Butter by adding 1/4 cup fresh lemon juice and 1 tablespoon grated lemon zest
Makes 1 cup
 French Herb Butter
1 cup butter
2 tablespoons dry white wine
1 tablespoon finely chopped shallots
1/2 teaspoon finely chopped fresh garlic
2 teaspoons chopped fresh parsley
3/4 teaspoon chopped fresh thyme
1 tablespoon small capers (optional)
Makes 1 cup
Garlic Butter
1/2 cup butter
4 cloves peeled, puréed garlic
2 tablespoons chopped parsley
2 tablespoons minced shallots
(optional)
1 tablespoon fresh lemon juice
(optional)
Salt to taste
Makes 3/4 cup
Mexican Herb Butter 1/2 cup butter 2 tablespoons chopped fresh cilantro 2 teaspoons ground cumin 1 teaspoon fresh lime juice 1/4 teaspoon salt Makes 1/2 cup With all the butters, make sure your butter is at room temperature before you begin. Cream all ingredients together and set aside (either in the refrigerator or on the counter) for about an hour to let the flavors meld.
Ingredients:
 1.5 lb Flank Steak2 tbsp chili powder2 tbsp ground cumin2 tbsp brown sugar2 tsp garlic, minced1 tbsp paprika1 tsp onion poweder1/2 tsp salt1/4 tsp black pepper1/4 tsp cayenne pepper2 tsp cider vinegar2 tsp soy sauce Method:
Combine all of the spices, vinegar and soy sauce in a bowl. Spread the spice rub on both sides of the steak. It's best to use your hands and really rub it into the meat and pour any excells over the top. Let the steak sit with this marinade for at least 15 minutes before you grill it. Grill the steak for 6-7 minutes on each side for medium to medium rare. We recommend slicing this flavorful steak thinly across the grain.Number of Servings: 4-6
Grilled Portabella Mushroom Burgers  Ingredients:
2 tablespoons your favorite herb butter, melted2 medium (about 4 inches in diameter) portabella mushrooms2 onion slices2 whole wheat hamburger buns, split2 romaine lettuce leaves2 slices tomatoMethod:
Heat gas grill to medium or charcoal grill until coals are ash white. Brush melted herb butter over mushrooms, onion and cut-sides of buns.
Place mushrooms and onions on grill. Grill, turning once and brushing with remaining butter mixture, until mushrooms are tender (6 to 8 minutes). Place buns on grill, cut-side down. Grill until toasted (1 to 2 minutes).
To serve, place lettuce on grilled bun; add grilled mushroom, tomato and onion slice (you can grill your thick onion slice too if you prefer!)
Lemon Curd Trifle
This beautiful dessert gives you a wonderful Red, White and Blue centerpiece for the day!
 Ingredients
6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Lemoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish
Method
To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep whisking it vigorously for a good 10 minutes until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
To build the trifle: Put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
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Thank you for reading! Please do not hesitate to call or email with any questions. We're always here to help! We'd be happy to prepare a proposal for any event you have, large or small. We do it all!
Happy Summer!
You are what you eat - - BE AMAZING!!
From your friends at Amazing Edibles Gourmet Catering P.S. Check out our Summer Specials Below! |
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Summer
Specials |
Drop Off Picnic
Here's a twist on our new picnic menu that would be perfect to add a little outdoor flair to your indoor meeting!
Veggie Burgers
Sloppy Joes
(2 sandwiches per person)
Veggie Pasta Salad
Garden Salad with Assorted Dressing Packets
Watermelon
Potato Chips
Cookies
Rolls & Condiments
Papergoods
$10 per person
Chicago Red Hots
Do you just love hot dogs? Here's the lunch for you!
Hot Dogs
Veggie Burgers
(2 sandwiches per person)
Dill Potato Salad
Baked Beans
Watermelon
Potato Chips
Cookies
Rolls
All the Chicago-Style Hot Dog Condiments
Papergoods
$10 per person
Southern Hospitality
Have a taste for some of the good ole' Southern cooking? We have just the thing!
Pulled Pork with either citrus cinnamon glaze or barbeque sauce
Macaroni and Cheese
Tomato & Cucumber Salad
Baked Beans
Watermelon
Assorted Chips
Cookies
Rolls
Papergoods
Add assorted regular and diet sodas and water for $1 per person.
Add regular and decaf coffee service for $1 per person.
Summer Treats
With the Summer comes a longing for the outdoors. Let us bring the outdoors in with these wonderful ideas:
- Ice Cream Bar Snack $2.50 per bar
Minimum 50
We have a wonderful variety of frozen treats for you and your guests.
Give us a call and we'll bring it right on over!
- Ice Cream Sundae Bar $5 pp plus staff
Minimum 20 people
We'll scoop the ice cream, you put on all your favorite toppings!
Vanilla ice cream with chocolate topping, fresh cut strawberries,
caramel sauce, M&Ms, crushed Oreo cookies, crushed nuts,
maraschino cherries and whipped cream
Minimum 20 people
Tortilla chips with nacho cheese sauce, pico de gallo, pickled
jalepenos, black beans, diced tomatoes and shredded cheese.
Amazing Edibles has a $200 minimum order policy.
There is an additional charge for delivery. | | Offers Expire: July 31, 2010 |
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