Tuesday, July 13, 2010

40 Under 40 Event ~ Business Examiner

Event images from the 40 Under 40 Event that we did for the Business Examiner ~ July 8th 2010. We were the proud venue sponsor for 360 guests this year. It was a great event and I am honored to be an alumni of the 40 Under 40 group.

{The menu}
Mini Gourmet Grilled Cheese Sandwiches 
Tomato Vodka Soup Sips 
Lobster Soup Sips 
Chef Attended Pasta Station 
Build Your Own Caesar Station 
Bruschetta Bar 
International Cheese, Fruit & Crackers 
Build Your Own Sundae Bar with all the Toppings 
Espresso Beverages by Black Tie Espresso 

Friday, July 2, 2010

Bake It ~ 4th of July Dessert

My sister and I made this last year for a party that we went to. I did post this last 4th of July but thought it was worthy of a re-post. So if you do not have your dessert planned for your 4th of July festivities this weekend this is a yummy and fun one to make. Happy 4th of July to you! 



  • 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
  • 3 cups sugar
  • 6 extra-large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups flour
  • 1/3 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda

For the icing:

  • 1 pound (4 sticks) unsalted butter at room temperature
  • 1 1/2 pounds cream cheese at room temperature
  • 1 pound confectioners' sugar, sifted
  • 1 1/2 teaspoons pure vanilla extract

To assemble:

  • 2 half-pints blueberries
  • 3 half-pints raspberries


Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
~recipe from Ina Garten, Barefoot Contessa, Family Style