Cocktails with Calluna: Autumn Inspiration Menus with Footers Catering & GB Culinary
Thursday, November 19
Here at Calluna we are always looking for new ways to highlight and honor our amazing creative partners. We feel incredibly fortunate to work with some truly talented vendors in the industry, and we’re always thrilled to shine a spotlight on our beloved Colorado wedding community.
With the turn of seasons and fall in full swing, we’re always energized by the seasonal transitions and how our surroundings inspire a wedding menu. Autumn brings a whole new set of delicious menu ideas – from seasonal fruits and vegetables, rich flavors, and seasonal spices – there are endless options to incorporating the season into your menu! Getting hungry just thinking about it?! Us too.
Lucky for us, our friends at Footers and GB Catering came to the rescue just in time for yummy recipes to bookmark for the months ahead – just in time for next week’s holiday! We’re so excited to not only support and highlight these two wonderful vendors but also can’t wait give these a whirl in our own kitchen. We’d love for you to join us!
The Footers Team shared a festive fall favorite duo: the Autumn Roasted Vegetable Salad with a Housemade Herb Focaccia. The rich flavors and different textures of the vegetables make each bite unique & is the best of both worlds, a salad and veggie medley! The Herb Focaccia bread is a simple, easy recipe for any one to make, and pairs beautifully with the Autumn Roasted Salad!
Roasted Autumn Vegetable Salad 2 cups Chopped Red Wine Poached Pears (see recipe below) 2 cups Fresh Brussel Sprouts, quartered 1 cup Fresh Butternut Squash, Chopped to ½” 1 cup Fresh Broccoli Florets 1 cup Fresh Shredded Kale 1/2 cup Shredded Parmesan Cheese 1/2 cup Dried Sweetened Cranberries 1/2 cup Balsamic Vinaigrette
Toss Brussels Sprouts, Broccoli and Butternut Squash with olive oil and salt & pepper. Roast uncovered at 350 degrees for 25 minutes, or until browned edges. Chill. Prepare Red Wine Poached Pears to recipe. Toss all ingredients together and season with salt & pepper. Makes 10 portions (or plenty of leftovers).
Red Wine Poached Pears 2 fresh Anjou pears 2 cups Burgundy Wine ½ cup Orange Juice 1 fresh Whole Navel Orange 1.3 cup Light Brown Sugar 1 Cinnamon Stick 3 Whole Star Anise *found at most grocery stores in the spice aisle
Place all ingredients except for pears in a pot, bring to a simmer. Half and core pears and add them to the simmering liquid, let poach for 20 mins or until softened all the way through. Remove from liquid and cool. Garnish on salad or alternate dish. Enjoy!
2 3/4 tsp Dry Active Yeast
6 1/4 cups All-Purpose Flour
1/4 cup Olive Oil
1/8 cup Granulated Sugar
2 1/2 tsp Kosher Salt
1/2 tbsp Dried Rosemary
1/2 tbsp Dried Minced Garlic
1/2 tbsp Dried Basil
Combine yeast and 1 cup of warm water.
Allow yeast to activate and begin to bubble.
Add in 1 1/2 cups of flour to water mixture and allow this sponge to rise in a warm place for about 30 minutes.
Once sponge has proofed put into a mixer with the dough attachment.
Slowly add in oil and sugar, and then add in remaining flour and salt.
Once dough is fully incorporated scrape dough and place onto an oiled sheet pan, cover and proof.
Once proofed, separate dough into 2 equal chunks and walk dough out onto oiled sheet pans. Cover and proof.
Walk dough out again so that the dough is stretched fully across sheet pan.
Top with fresh herbs, cover and proof again.
Before putting into the oven, sprinkle with sea salt and pepper.
Bake at 400 for 10 minutes, rotate and bake for another 10 minutes. Enjoy!
Follow this step by step instructional with Footers Executive Chef, Shelby, to make the Herbed Focaccia Bread video here!
The team at GB Culinary shared helpful tips as you prepare for your festive Fall menu and dishes this year and gave Calluna the run down on their seasonal gourmet gift box that will be sure to spice up your dishes and spark all the fall feels.
The GB Team describes Fall as a time to come home, be in your element, and appreciate all that is around you. With the many changes this year and home-life in abundance, they have seen seen hospitality transform into the art of sending an experience.
All-Colorado gourmet gift boxes are a new take-home offering from GB Culinary Boutique Caterer & Farm. Though the box contents immediately bring the feels of autumn afternoon in the backyard or a cozy evening on the couch, we recommend their chef-fy tips for enhancing your own fall kitchen and dishes this season. Their most popular elements are not only delicious as is, but can be incorporated into several different dishes and recipes!
An array of Peachtree Farmstead Pickles are more than fall’s fermented happy hour snack. The chef suggests slicing finely — whether pickled cucumbers, radishes or tomatoes — and tossing on your toast with eggs for an acidic brightness. This also wakes up your salad or your go-to household stew.
Try crumbling the Seeded Polenta Loaf to elevate your own home-made comfort foods like mac and cheese or pasta. Bake on top for a crisp fall finish.
The farm egg Aleppo Pepper Merengues go farther as a topping. Atop pumpkin pie, your day-after Thanksgiving tradition is surprisingly spicy and sweet. For a lighter day-after breakfast, sprinkle on your yogurt.
Their House-Made Bitters are useful for fine tuning your apple cider when you’re detoxing from Thanksgiving toasts (salud!)
Seasonal Gourmet Gift Box These Seasonal Gourmet Gift Boxes can be purchased in both single and large quantities. The order can be placed a week before it is needed! Local delivery is recommended, but the boxes can be mailed in a shelf-stable box to ensure smooth delivery! Contact GB Culinary to place your order at firstname.lastname@example.org.
GB Culinary also shared some of their favorite dishes they have loved preparing this season! From a spiced up charcuterie to a twist on sautéed greens, these dishes have rich flavor, bold textures, and beautiful color, bringing the outdoor beauty of Fall right to your plate.
While the 2020 holiday season may not be exactly as we’d imagined, we’re appreciating the goodness of a home-cooked meal even more. Wherever your plans take you –– an intimate pod dinner, safely gathering with family, or maybe a “zoomed” Thanksgiving, we hope you join us in feeling inspired and invigorated in the kitchen!