FAMILY STYLE CATERING RUSSIAN WEDDING RECEPTION

SWAN LAKE ESTATES, PALM DESERT CALIFORNIA

The wedding was perfect, the catered food, the open bar, the weather, the family and friends all together to celebrate!

 

Just a small-town girl and a city boy that finally took the leap. After 10 years of dating, 5 years of long distance during graduate school and residency, and years of engagement talk ... we were finally ready.

April 8, 2017 

TRAY PASSED APPETIZER - SMOKED SALMON BLINI WITH GARDEN HERB CREAM CHEESE

TRAY PASSED APPETIZER - CREAM OF BORSCHT SHOOTERS

DOMESTIC AND EUROPEAN CHEESE PLATTER WITH DRIED FRUIT, NUTS, FRESH FRUITS IN SEASON, CRACKERS, SLICED PASTRAMI AND SALAMI

RUSSIAN FAMILY STYLE TABLE SETTING

BEEF AND  STROGANOFF

STAFF SET UP

FAMILY STYLE TAKES ALOT OF PLATES AND WE NEED LOTS OF COUNTER SPACE

THEY DID IT

RUSSIAN HOUSE SALAD WITH SLICED OLIVES , PICKLED PURPLE ONION, CUCUMBERS, TOMATOES WITH LEMON AND OLIVE OIL DRESSING

WEDDING CUPCAKES DISPLAY

CATERING AND BAKING ALL DONE BY RUSSIAN DOLL BAKERY AND CATERING

 

PARIS THEMED BRIDAL SHOWER WITH SHADES OF PINK

 

Hello, Russian Doll readers! I'm so excited to share this sweet Paris in Pink bridal champagne brunch planned by loving friends Jeannene Kelly and Debbie Abel. They both designed and decorated Eiffel Towers and pink roses as centerpieces at Riverside Art Museum garden-like atrium. What's a brunch without champagne, beautiful linens and the personal touch of French inspired brunch entree's and dessert's by Russian Doll Bakery and Catering. Take a peak and be inspired my some Paris themed bridal shower inspiration! 

THE DECOR

THE FOOD

From start to finish this was a romantic and intimate event with close friends and family. We know she loved the color pink that is also included in her upcoming wedding. To keep it light and fresh the menu prepared by Chef Fenya was goat cheese and sun-dried tomato quiche with a pomegranate vinaigrette salad dressing with freshly baked croissants. Paris themed bridal shower cant go without French macarons, crepes, petit fours and ruffled cakes. It was a beautiful day to celebrate this bride to be!

Woman of the Inland Empire - Chef Fenya Konovaloff

January 2017 Inland Empire Magazine Issue

How to make the best vinaigrette at home

FIVE EASY STEPS

Here are five easy steps for any aspiring chef who wants to create delicious, fresh tasting dressings at home. Since I have always easily made my own gourmet dressings, I forget that not everyone realizes just how easy it really is! 

Buying local and fresh to make your own custom creations beats buying a bottle from the store any day; the best part is that you can change the recipe to your taste, using what’s available in your own backyard or at local farmer's markets--fresh herbs and flavored olive oils and balsamic always delight the senses! You can also adjust the recipe to make more or less dressing, depending on the amount you need.

FIVE STEPS

1. COLLECT ALL YOUR INGREDIENTS

2. PLACE VINEGAR OR FLAVORED VINEGAR IN BOWL

3. SLOWLY WHISK EXTRA-VIRGIN OLIVE OIL IN BOWL, OR USE FLAVORED OLIVE OIL

(TIP: WHEN YOU WHISK THE INGREDIENTS TOGETHER AND THE BOWLS START TO SPIN, PLACE A DISH TOWEL UNDERNEATH THE BOWL TO SECURE IT FROM SPINNING)

4. ADD YOUR HERBS, SALT, PEPPER AND GARLIC (ZESTED)

5. BLEND WELL

(TIP- YOU CAN ALWAYS USE A MASON JAR AND SHAKE IT CONTINUOUSLY  FOR 1 MINUTE AND STORE IN YOUR REFRIGERATOR)

VARIANTS:

FRESH HERBS IN SEASON (tarragon, basil, thyme, sage, parsley, oregano or marjoram )

ROASTED GARLIC

DICED GREEN ONION

EDIBLE FLOWER PETALS (rosemary flowers, lavender, dianthus,  pansies or squash flowers)

PARMESAN CHEESE

LEMON OR ORANGE ZEST

GOURMET MUSTARD

BASIC RECIPE:

½ C. BALSAMIC VINEGAR

PINCH OF SALT AND PEPPER

1 GLOVE OF GARLIC (ZESTED)

4 TABLESPOON OLIVE OIL

YOU DON’T HAVE TO USE DRESSING ON JUST SALAD; IT'S ALSO GREAT ON VEGETABLES OR POTATOES...MAKE A POTATO SALAD!  BE CREATIVE AND LISTEN, AND YOUR FOOD WILL TO TALK TO YOU!  ENJOY!

Riverside Caterer joins IDA Program - Press Release

THE LOCATION - POP UP DINNER SERIES Riverside California

WATCH PAST DINNER POP-UP DINNER HERE

PAST LOCATION DINNER MENU

 

Grilled Watermelon Salad Recipe

 

AN ELEGANT ENTREE MAKES ANY SUMMER COOK OUT COOL

 

Summer hot cooking tips feature outdoor BBQ for your desserts using watermelon.
Honey grilled watermelon salad is sweet and simple at the summer’s peak.
How to pick a good watermelon?
Visiting your local Farmers Market is the best choice, but a local supermarket is another alternative.

2 large slices of the watermelon must be cut into four triangles.
2 table spoons of olive oil
½ teaspoon salt
2 tablespoons of honey
1 pint of grape tomatoes, quartered
4 ounces of fresh mozzarella, cut in half or sliced
fresh basil leaves and balsamic glaze for drizzling


Directions
Preheat your grill to medium heat. Drizzle watermelon with olive oil and season all sides with salt and pepper. Add splash of honey over each watermelon and place them on the grill, grilling each side for about 2 minutes. Remove and add a little more honey if desired.

Assemble salads by placing two watermelon triangles on each plate, then cover with a few grape tomatoes, thin slices of mozzarella and basil leaves. Add some salt and pepper on top, then drizzle with balsamic glaze (can be purchased at your local grocery store or made at home! 

SERVE AND ENJOY

Recipe by Russian Doll Bakery and Catering