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On February 23, 2007, Angel Food Catering will be at the Rachel Darnell Gallery for the 10th Annual Art Feast Gallery Walk.
After great success last year with our tiny gilded cupcakes and marzipan and red chile chocolate truffles, we will be returning this year with an edible art piece (it's a secret!), as well as delicious canapés, both savory and sweet.
Past Events
On June 14 Shirley Pisacane, Cindy Turner and Emily Swantner represented
Angel Food Catering (the "A" in Angel put us in the first position inside
the entry) at the Buckaroo Ball. We made food with an Asian theme: kasu
roasted salmon with stir-fried vegetables and sesame seed sauce in/on a red
endive leaf AND Vietnamese shrimp and sweet potato cakes with the
traditional Vietnamese dipping sauce, nuoc cham, with daikon radish and
carrot. Later in the week we made the shrimp and sweet potato cakes as the
filling for rice-paper spring rolls with lots of fresh cilantro and mint.
In May Angel Food Catering served pueblo-inspired hors d'oeuvre at the
opening of "Changing Hands: Art Without Reservation" at the Museum of Fine
Arts in Santa Fe. This spectacular show of contemporary native American art
from the southwest will show until August 24. Angel Food is proud to be a
member of the Museum of New Mexico Foundation's Business Council.
On Thursday July 24 Shirley will teach a cooking class at Comida de Campos,
the delightful farm and cooking school of Margaret Campos and her mother
Eremita Campos, a longtime vendor at the Santa Fe Farmers' Market -- and the
Taos Farmers' Market and the Los Alamos Farmers' Market.
Early on the morning of the 24th we'll gather the produce, then retire to
the outdoor kitchen to do some "producing" of our own. We'll make Swiss
Chard Enchiladas with Roasted Tomato and Chipotle Chile Sauce, Spicy Carrot
Chutney, Sweet and Sour Red Onions with Eremita's incomparable red onions,
Grilled Eggplant with Pomegranate Molasses Vinaigrette and more.
On July 11, the angels will gather at the Clay Angel in Santa Fe for an
invitation-only party to showcase clay artists from France, Mexico, Spain
and Italy. The food will reflect the countries of origin of the artists.
We'll be making African food for the Museum of International Folk Art's
Fabled Tables event on November 7.
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