Keeping Score at Sports Authority Field at Mile High

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Obviously Peyton Manning and the Broncos team garners LOTS of attention on game day; and we wouldn’t have it any other way. But what happens before, during and after the game for our own Epicurean/Broncos team is something to brag about. If we were the type to brag, that is.

We’ve been the exclusive premier concessionaire at SAF for over 20 years. That’s a lot of football. It’s also a lot of work. And a LOT of fun. What does it take to make game day a winner (at least off the field – we can only do SO much!)? Well, the numbers don’t lie:

  • 1800 pounds of prime rib, tenderloin, strip loin, turkeys and rotisserie chickens (all leftovers are donated to We Don’t Waste) to feed guests in -
  • 133 suites during each game which leads to the clean up of over -
  • 600 hotel pans and -
  • 1000 sheet pans which are par for the course for our -
  • 150 employees on site each game day; they can often be found in our  -
  • 1450 square feet of walk in refrigerator storage – the envy of every chef that’s every seen it. We use every single inch during the busy season which includes -
  • 220 special events including corporate parties and weddings. To get geared up we spend -
  • 3 weeks of traveling nationally and internationally during the off season, allowing our chefs and leadership team to research new trends. And by ‘research; we mean eat and drink our way across the globe. Not a bad gig. By sampling foods in different regions of the country, we can customize game day menus to reflect the opposing team. Think fish tacos when we play the San Diego Chargers; fried ravioli for the St. Louis Rams. Tackling all of this takes -
  • Unlimited amounts of energy and stamina to tackle the 1.7 million square feet of space at the stadium which seats over 76,000 fans, not including us – the biggest fans you’ll find.

Mirror Mirror On the Wall – Who’s the Cheapest of Them All?

Madonna_Money_by_Madonna1250 (this might be all you get from the Material Girl)

I know the story about President Obama’s choice for Attorney General is way, way more important than  “Hollywood’s Best and Worst Tippers” on the MSN homepage, but….

I couldn’t help myself. There’s something so addictive about finding out just how generous (or not) the rich and famous can be. I won’t ruin it for you, but if Rachel Ray or Madonna or Bill Cosby walk into your section, don’t start planning that fancy beach vacay.

Parker Presley, our favorite pooch-about-town, wrote a blog on this very subject a few years ago. I dug it up to share with you because the weekend is here – go forth and eat and drink!  Happy Friday!

submitted by Stephanie Blackford

Creepy Cocktail Is So Easy It’s Scary

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Halloween happens on a Friday night this year – all the more reason to add a spooky cocktail to the menu which, for me, usually includes an appetizer of candy corns followed by a main course of sixteen fun-sized Snickers.

Obviously it would be nice to have something festive to wash it all down.

This recipe comes from Your Southern Peach (a fabulous site I happened upon in my hardcore research). The original recipe works for kids, but I’ve added vodka to make it, um, way better.

Ask your pharmacist for a stash of syringes and feel free to use any glassware you like – these would be chic in a martini glass. So easy it’s scary. Happy Halloween.

halloween-shirley-temple

Bloody Shirley Temple (Grown Up Version)

Ingredients:

  • Sprite
  • Grenadine
  • Vodka
  • Ice
  • Syringes

Directions:

  • Pour sprite and vodka over ice and garnish with a bloody (grenadine) syringe.

submitted by Stephanie Blackford

Leftover Oatmeal? Try this!

Muffins like to be surrounded by their friends : butter and hot cocoa.

Muffins like to be surrounded by their friends known as Butter and Hot Cocoa…

Oatmeal is on the breakfast menu every week at our house. Not that there is a menu, per se. There is simply an eat your breakfast situation – similar to that of lunchbox finds and dinner delicacies. You get what you get. You’re welcome.

You’d think I’d learn not to make so much oatmeal, but I was never good at math – so I always end up with more than needed. And I find it hard to sell oatmeal as an after-school snack.

You know what I can sell as an after-school snack? Muffins. Especially right out of the oven. Especially paired with a cup of hot chocolate. Especially on a blustery fall day.

Georgia is a muffin master...

Georgia is a muffin master…

So yesterday I asked our Epi kitchen pros if I could make muffins out of leftover oatmeal. The kitchen team totally loves it when I go to them in the middle of a busy work day and ask them questions like this. They act like they are super duper busy prepping for a huge event, but I know, deep down, that they would be disappointed if they didn’t have the chance to stop everything and discuss oatmeal muffins.

I realize that many of you out there don’t have access to a full kitchen of professional chefs so I am sharing this recipe with you. It’s fast, it’s healthy, and it’s delicious. And it leaves more room in your fridge for the important things. Like vegetables. And Chardonnay. Speaking of, these muffins pair well with Chardonnay.

There's simply no room for oatmeal...

There’s simply no room for oatmeal…

Epicurean’s Play It Again Oatmeal Muffins

Prep time: 10 minutes | Bake time: 25 minutes | Servings: 12 muffins

Ingredients:

  • 1 1/2 cup flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1/2 cup milk (I used almond milk)
  • 1 egg, well beaten
  • 2 tablespoons butter or oil, melted (I used coconut oil)
  • 1 cup cooked oatmeal (my leftover oatmeal already included raisins and brown sugar – feel free to add these items or others such as blueberries, chocolate chips, etc. – creativity, like chocolate chips, is encouraged in the Epicurean kitchens!)

Directions:

  • Preheat oven to 400 degrees.
  • Butter or spray or line muffin pans.
  • Combine dry ingredients together in small bowl.
  • In a separate bowl, stir the egg, milk, and butter into the oatmeal.
  • Stir until well blended.
  • Combine the two mixtures and mix well.
  • Spoon each muffin cup 2/3 full of batter.mes out dry when inserted into the center.
  • Bake for about 20 minutes, or until a toothpick comes out clean.

submitted by Stephanie Blackford

How to Justify A Pan of Chocolate Chip Bars (totally doable!)

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I am (supposed) to be following an anti-inflammatory eating plan that (in theory) does not include things like flour, sugar, alcohol and M&Ms. This is what Dr. Weil’s anti-inflammatory food pyramid looks like:

Anti-InflammatoryDiet

Hmmm. Pass.

There is a great site called Tasty Yummies that I’ve been perusing on and off hoping to generate some more ideas for the anti-inflammatory lifestyle. While I am not in love with the name of the site, considering it sounds like something a mother who dresses herself and her child in identical homemade outfits would use, the recipes are great. Today’s highlighted recipe was this fabulous Roasted Curry Cauliflower with Feta and Cilantro dish.

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Hmm. Pass.

So instead, I did a little more digging for you, dear readers, and found this delish surprise. And then I made it. And then I ate it. For you. You are so welcome.

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Grain-Free Chocolate Chip Cookie Bars – Gluten-Free + Dairy-Free (courtesy of Tasty Yummies)

Prep time: 25 minutes | Bake time: approximately 25 minutes | Total time: 1 hour

Ingredients:

  • 2 1/2 cups blanched almond flour (I use Honeyville)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 
1/3 cup honey
  • 2 extra-large local farm fresh brown eggs
  • 
1/4 cup coconut oil, melted, plus extra to grease the pan
  • 2 teaspoons vanilla extract
  • 
1 tablespoon unsweetened non-dairy milk
  • 3/4 cup dairy-free gluten-free semi-sweet chocolate chips

Directions:

  • Preheat the oven to 350º F and lightly grease the bottom and sides of an 8″ square baking pan with coconut oil.
  • In a large mixing bowl, whisk together all of the dry ingredients.
  • In a smaller bowl, add all of the wet ingredients.
  • Mix well with a hand mixer or a whisk.
  • Add the wet ingredients to the dry and mix very well with a hand mixer.
  • Fold in the chocolate chips you didn’t eat along the way with a spatula.
  • Pour all of the batter into the greased pan and spread evenly with a spatula or your hands and gently press.
  • Bake for 20 – 25 minutes until the top is nice and golden brown and the center is no longer doughy.
  • Allow to cool 10-15 minutes before cutting into bars (or they could fall apart.

*These keep best in an air-tight container in the fridge. They can be warmed in the microwave for a few seconds when serving to take the chill off.

 

 

submitted by Stephanie Blackford

Celebrity Weddings – Even The Rich and Famous Keep It Sweet and Simple

Lauren Conrad celebrates her husband's infamous name by adding red, ripe apples to her centerpieces. Easy and inexpensive!

Lauren Conrad celebrates her husband’s infamous name by adding red, ripe apples to her centerpieces. Use another favorite fruit to highlight the ‘Perfect Pair.’

A recent issue of Us Magazine features celebrity Lauren Conrad’s wedding photos. As hard as this is for me to admit, I don’t really know who Lauren Conrad is or why she is famous. I am over 40, you see. Barely over, but over. The only reason I saw the magazine was because I was getting a manicure; a manicure that included polish in a nice, subtle, tasteful shade of pale pink. The teen-woman next to me was getting blue glitter on every other nail. Betcha she knows all about Lauren Conrad.

Still, the piece on Conrad’s wedding caught my attention because it highlighted her small, sweet, personalized wedding. I’m a sucker for personalized anything. I take after my grandfather who, for reasons unknown but appreciated nonetheless, wrote his name (Norman Babor) on everything, including his (corded) phone.

Conrad was lucky because she married a man named William Tell; so personalizing with apples and arrows was obvious. (According to folklore, the original William Tell was a peasant who defied Austrian authority and was forced to shoot an apple from his son’s head in order to avoid being killed.) But even if you don’t marry William Tell – and you shouldn’t, because he’s taken – you can put your stamp on your own wedding or special event or telephone. Conrad made a freezer-full of apple pies for her wedding day. Over the (many) years, Epicurean has re-created signature dishes for brides and grooms; most recently a hand-tossed fig pizza as part of the cocktail hour eats. You know Larry DiPasquale must really believe in love if he is game for using another man’s pizza recipe.

Here is some celebrity inspiration that will make you shine like a star:

Lauren Conrad and William Tell sealing it with a kiss.

Lauren Conrad and William Tell sealing it with a kiss.

Amal Alamuddin had cufflinks custom made for husband-to-be George Clooney. His name was engraved in Arabic to reflect her her heritage.

Amal Alamuddin had cufflinks custom made for husband-to-be George Clooney. His name was engraved in Arabic to reflect her her heritage.

When Dawn O'Porter and Chris Dowd married in 2012, they put their names in lights. DIYers could pull this off in a weekend.

When Dawn O’Porter and Chris Dowd married in 2012, they put their names in lights. DIYers could pull this off in a weekend.

Katie Couric and John Molner’s  skipped the traditional white concoction for their favorite Lemon-Strawberry Cake

Katie Couric and John Molner skipped the traditional white concoction for their favorite Lemon-Strawberry Cake.

When Angelina married Brad, she had their children's artwork embroidered into her dress. Too colorful? Have children's artwork screen printed on a handkerchiefs for the bride, groom, and other special guests like grandparents. Sweet and sentimental.

When Angelina married Brad, she had their children’s artwork embroidered into her dress. Too colorful? Have children’s artwork screen printed on handkerchiefs for the bride, groom, and other special guests. Sweet and sentimental.

Speaking of dresses, Beyonce's mother made hers.

Speaking of dresses, Beyonce’s mother made hers. This is a big ask. This could make your mother into your “something blue” depending on her sewing skills…

Miranda Lambert wore her mother's wedding dress when she said 'I Do' to Blake Shelton.

Miranda Lambert wore her mother’s wedding dress when she said ‘I Do’ to Blake Shelton. She also shot the deer that was served at dinner. At Epicurean, we’ve done a lot of custom menus…but…wow.

Reese Witherspoon and Jim Toth included a s'mores station at the reception. This Epicurean specialty continues to be on the menu for many of 'our' couples.

Reese Witherspoon and Jim Toth included a s’mores station at the reception. This Epicurean specialty continues to be on the menu for many of ‘our’ couples.

Princess Diana's famous sapphire and diamond engagement ring was the same one Will used to propose to Kate.

Princess Diana’s famous sapphire and diamond engagement ring was the same one Will used to propose to Kate.

 

 

submitted by Stephanie Blackford

Feel The Beet

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According to historians, beets have been around since 800 BC (who decides to research this stuff is beyond us, but who are we to judge?). Turns out these interesting vegetables were found in the Hanging Gardens of Babylon which, by the way, are one of the Seven Wonders of the World. So does that make beets extra special? Are they a hanger-on to The Hanging Gardens’ claim to fame?

Who knows, but beets are enjoying their plate popularity these days; and finding their way into all kinds of recipes from salads to soups to smoothies.

Beets do boast loads of nutritional hutzpah, including lowering blood pressure, boosting stamina, and fighting cancer. And they add a great texture and bold color to any dish. They are pretty AND smart.

Epicurean recently served a version of this delicious beet salad at a fundraiser and the live auction went gangbusters! See – that boosting stamina thing is real.

Epicurean’s Feel the Beets Salad

Serves: 4| Prep: 10 mins| Cook: 30 mins

Ingredients:

  • 4 medium beets cleaned and halved
  • 1/2 cup chopped walnuts
  • 3 tablespoons maple syrup
  • 1 (10 ounce) package baby spinach
  • 1/2 cup frozen orange juice concentrate
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 ounces goat cheese
  • 2 avocadoes, chopped

Directions:

  • Place beets into a saucepan, and fill with enough water to cover
  • Bring to a boil and cook until tender (approx. 30 minutes)
  • Drain and cool, then cut into cubes
  • While the beets are cooking, place the walnuts in a skillet over medium-low heat
  • Heat until warm and starting to toast, then stir in the maple syrup.
  • Cook and stir until evenly coated
  • Remove from the heat and set aside to cool
  • In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil
  • Place a small amount of dressing on each plate (this is a good trick, adds flavor at the bottom and keeps greens from sliding off the plate!)
  • Place a large helping of spinach onto each of four salad plates,
  • Divide the candied walnuts equally and sprinkle over the greens.
  • Place equal amounts of beets over the greens, and top with dabs of goat cheese and avocado
  • Drizzle each plate with some dressing
  • Enjoy

 submitted by Stephanie Blackford