“Thank you again for all your help. Everything was wonderful, as always, and our team really enjoyed the night. One of our co-founders actually showed up for the first time in about 7 years and commented how great it all was! Thank you again to you and the team for another success!
We look forward to another great event next year!”
“All went extremely well. Everyone really enjoyed the food – I can’t get over how delicious that popcorn is.
Additionally, your staff was so on top of everything. They really did a phenomenal job.
1 cup brown sugar
½ cup granulated sugar
¾ cup unsalted butter, melted
1 egg yolk
2 tablespoons light or dark corn syrup (totally optional, but adds a touch of chewiness that I like)
3 teaspoons vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 cups chopped chocolate or chocolate chips
1 cup roughly chopped walnuts
1. Preheat your oven to 350° degrees F. Add your brown sugar and granulated sugar to the bowl of your mixer. Melt your butter in a microwave-safe bowl, then add it to your sugar. Beat for 3 minutes or so, until well combined – the mixture should look like wet sand. Add in your egg, beat fully, then add in your egg yolk, and beat until fully incorporated. Scrape down the sides of your bowl. Beat in your your corn syrup (if using) and vanilla.
2. In a medium-sized bowl, whisk together your flour, baking soda, and salt. Add half of the flour mixture to your dough, beat to combine, then add in the rest, and beat to combine, being careful not to over-mix your dough. Fold in your chocolate and walnuts.
3. Roll your dough into 2-tablespoon sized balls and place them about 2 inches apart on parchment-lined baking sheets. Bake for 11-13 minutes or so, until golden and mostly set but not browned. Allow the cookies to cool slightly on your baking sheets for 5 minutes or so, before moving them to another surface to cool completely. These will keep well, covered in an airtight container, at room temperature, for up to 5 days. These cookies will also freeze well for up to 3 months.
Recipe originally posted on Munchies.com.
300 gm coarsely minced pork
80 ml (1/3 cup) each
Shaoxing wine and soy sauce, combined
1 tbsppeanut oil
20 gmginger, finely chopped
2 garlic cloves, finely chopped
1 tspcoarsely ground Sichuan peppercorns
1 tbspchilli bean paste
1 litre (4 cups)chicken stock
2 tspcornflour mixed with 1 tsp water
1 bunchChinese chives, finely chopped
500 gmsoft tofu, cut into large cubes
1 small lettuce (baby cos or butter), leaves separated
- Combine pork and half the Shaoxing and soy mixture and set aside.
- Heat oil in a wok or large saucepan over high heat, add ginger and garlic and stir-fry until fragrant. Add Sichuan pepper and pork and cook until pork is starting to brown (5-10 minutes). Add chilli bean sauce and chicken stock, remaining Shaoxing and soy, and bring to the boil. Stir in cornflour mixture to thicken the soup, then bring back to the boil.
- Add chives and tofu to soup and stir gently until tofu is just warmed through (1 minute). Divide lettuce among bowls, then pour in soup and serve.
Original recipe from Gourmet Traveler.
“On behalf of the St. Bernard’s Great Skate Team, boys and families) thank you from the bottom of our hearts for an amazing evening for our school, children and their families. Your team really knows how to go the extra mile and flawlessly execute a party! We are so grateful to work with such an amazing crew! Thank you, thank you! We hope you have a great winter and will look forward to 2018!
Great Skate 2017 Co-Chairs”