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Life long resident of the Pacific Northwest. I have been married 30 years and happily for 14....lol...get it? Long time cook with a lovely wife and two great (now that they have moved out) girls. Raised in a cooking and farming family. I do most of the cooking at home. My passion is cooking and my dream is to someday own a greasy spoon diner that people line up around the block to get into. My wife and I own a part-time Kettle Corn business that is highly popular in our area. I love to cook and have catered events ranging from 50 to 250. Here is a sample of the menu (served buffet style) at my daughter's wedding reception in August of 2007 attended by 250 guests. Appetizers -- Chilled Salmon topped with a Spicy Glaze served with crackers, Pimento Cheese Spread with sliced baguettes, Vegetable Platters, Meat and Cheese Platters, Antipasto Platters, Mini Quiches -- Carmelized Onion with Roasted Peppers and Savory Sausage, and my addictive Spiced Mini Pretzels. Salads -- Broccoli Salad Pasta Salad My always requested Caesar Salad Sides -- Rice Pilaf Baby Red Potatoes Baby Carrots with Glaze Entrees -- Meatballs in BBQ sauce (bbq sauce and grape jelly) Steamer Clams with Lemon/Garlic Butter (My secret) Marinated Chicken Legs and Wings Roasted Pork Loin with Raspberry Chipotle Glaze. It was my shining moment, not only because my beautiful daughter was getting married, but seeing the satisfied looks on everyone's face after the meal was over was fantastic. Even better was that I did it on an extremely limited budget!