MM Event Services

July and August bring forth an abundance of fresh produce, fruits and vegetables, and it is just about the most glorious sight to wake up each morning just after sun rise to see the morning dew still clinging to the day’s harvest. Picking won’t begin until later in the day, after full sun dries out the plants, but the anticipation of preparing the menu for the day, and planning what produce will be put away for winter is exciting. This year the tomatoes, squashes, peppers, and a plethora of herbs abound, while the beans seem to resent the extreme heat. Okra is flowering, and pods will be ready later in the summer through the fall. And the corn will be ready for the 4th, then we will plant again for a fall crop. The Farmer’s Market is loaded with squashes, beans, tomatoes, berries, peaches, egg plant, corn, peppers, and peas. So there is plenty for us all. We add buttermilk fried chicken, grilled pork tenderloin, shrimp and grits to the menu with roasted vegetables, corn pudding, platters and platters of tomatoes, corn bread loaded with crazy special flavors, like jalapenos, okra, blueberries, and herbs. Then add some angel biscuits with freshly made peach preserves, cobblers and ice cream….. Ahh, the summer flavors of the South! The good news is there will be plenty put by for the winter too, in case you do not get your fill now.

After a very busy springtime filled with some great parties, I am finally able to pay some much needed attention to the gardens. The floods we had back in May slowed down the blooming of my tomatoes, but with some additional nutritional support they seem to be blooming and my first Early Girls are already ripe. This morning I picked more broccoli, snow peas, some yellow squash and some bush beans, Sheer bliss. The herbs are glorious and the drying process is already beginning so all of you will get fresh organic dried herbs all year round. It is actually time for the first batches of pesto.
This summer I will be working on some new recipes, roasted street corn off the cob with red chile creme fraiche, shrimp fritters with jerk sauce for dipping, grilled chicken with white bar b que sauce, and roasted local vegetables. Also, I am offering a twist on a favorite southern staple, cheese grits topped with homegrown tomato, basil, and balsamic reduction.
And then there are the cobblers.
Give me a call, I’ll bring some over.

April 12, 2010

The planting begins after a slow start to the spring. But with a wonderful new crop of organic compost, some green sand, and some mushroom compost I am ready for the first crops to begin to grow. So far I have lots of beautiful herbs, some lettuces, and am counting the strawberry blossoms daily. In the meantime, we still have to rely on the farmer’s market and some wonderful Flordia produce to see us to our own growing seasons. Tomatoes are just beginning to go in. I am pleased to bring some early fresh herbs to the tables!  Just for the fun of it, I am adding some smoked sea salt and some Himalayan Pink Sea Salt to the table as well. And I have finally had success in making a creamy lemony homemade mayonaisse, thanks to Julia. Just in time for tomato sandwich season!!

March 1, 2010

With  thoughts of spring peeking through my head, like those first tiny sprigs of mint peeking through the leaf mulch, we are  planning for what looks to be a very busy spring season. The menu planning we have done all winter is beginning to work  its way into production, starting with news from local farm sources that this year will be a bumper crop year for strawberries, which is encouraging as I planted several plants in my own garden and am hoping for at least a few handfuls. But that is the thing about gardening, you just have to be patient, see what Nature provides and enjoy what you do harvest.m We  still have plenty of pesto, sun dried tomatoes, dried herbs, pumpkin, and preserves as well as some local peaches, berries, and zucchini left in the freezer to offer on  menus, and am planning for some great local produce to be available this spring. Feel free to ask what is in season.This winter I did a little more work on perfecting wheat biscuits, a slightly crunchier, nuttier version of the angel biscuits, and also on flat bread, Italian bread, pizzas, and savory crackers. What else are you going to do on  cold and snowy days?  It was of interest that Whole Wheat graham flour was actually named for a pioneer in healthy eating , Sylvester Graham, who invented the flour in 1829. I will be working the rest of the winter and on in to the spring on home made graham crackers to go with the homemade marshmallows I have been making for about 3 yearts now, s’mores anyone?
Marian Worley

February 6, 2010

If you have navigated all the way through my web site, and find yourself reading this first post, I want to thank you personally for visiting MM Event Services. In fact, there are several people I would like to mention and thank for helping me throughout my career. So much of the food we prepare is either from or adaptations of recipes that have come from family and friends. Our rolls are originally from a Womens’ circle from my church, the Angel Biscuits are adapted from my good friend Marybeth and her family recipe. My favorite cake, Red Pound Cake is my mother in law, Mary Jo’s, and we owe the granola to Miss Betty. Growing up I have very vivid memories of the sights and smells of wonderful creative dishes being prepared in our home by my mother, who, ahead of her day, was an extraordinarily innovative cook, and also her mom, Great, who made the most unbelievable pies and cakes. These women passed along their knowledge and love of cooking to both my sister and myself. And it is upon those and many other shoulders that I stand in my endeavours to provide these and many other dishes prepared with the same love of cooking that I witnessed as a child. Without question the most thanks and gratitude goes to my sister, who has her own catering company and in fact,I encourage you to visit her web site at Susans Catering.Com. We love working together and are in the process of developing a product line of our specialty items available to go. Be on the look out for Sisters Cooking line of home made products.
And so, for now, I hope you will call or contact us for your next event, or just for a chat about cooking. It is always a pleasure to be a part of your special occasions.
Marian Worley