Let us count the ways that eQuality Farms in Buffalo, MN, is our favorite tomato grower! Not only do they grow cool varieties of organic cherry heirlooms, like Sun Golds, Black Pearls and Yellow Pears, they are also a nonprofit that offers job training, support and employment for adults with developmental disabilities
Scroll down to discover our Heirloom Tomato Tartlet recipe, featured in our upcoming cookbook, "Chowgirls Killer Party Food: Righteous Bites & Cocktails for Every Season".
Minnesota Bride Magazine's Best of 2016 Awards
For the ninth consecutive year, we've been honored with the title of BEST CATERER for a Small Wedding by Minnesota Bride Magazine! Everyone at Chowgirls puts their all into providing our clients with exceptional experiences, and being recognized for our hard work is a truly amazing feeling.
A big congratulations to all of this year's nominees and winners! We're so fortunate to be part of an incredible community filled with such talented people.
Boss Lady Heidi, Chef Ari, Boss Lady Amy, and Chef Liz accepting our newest award!
Open Streets NE
Join us on SUNDAY 8/7 for Open Streets Northeast! You can find us at the corner of 2nd St & 13th Ave, right by our HQ. Swing by and say hi! More info here.
Featured Vendor: Brett Dorian Artistry Studios
We love when our clients work with Brett Dorian Artistry Studios! Brett and her team are friendly, professional, and always provide an exceptional experience. They are such a pleasure to work alongside. And soon enough, Brett and her team will be our neighbors in the Solar Arts Building! Very exciting!
From their site: “Doing makeup and hairstyling for clients goes far beyond just rendering a service. It's about giving confidence to, and empowering, clients. It's about designing the perfect palette and techniques to enhance the natural beauty of each client in a way that is cohesive with the aesthetic of the look we are going for."
Chow Around Town
8/7 - Open Streets Minneapolis - Northeast
8/25 - McKnight Foundation Board Breakfast
We also get to be a part of wedding celebrations at Aria, Camrose Hill Flower Farm, Solar Arts by Chowgirls, as well as private residences!
Solar Arts by Chowgirls Spotlight: Summer 2016
So far this summer, we've hosted fundraisers, creative challenges, private events, and, of course, some wonderful weddings in our event space!
We love hosting all types of occasions! Let our talented team help make your next event truly remarkable. Visit the Solar Arts by Chowgirls website or email email@example.com for more info.
The following recipe is featured in our upcoming cookbook, "Chowgirls Killer Party Food: Righteous Bites & Cocktails For Every Occasion" (Arsenal Pulp Press), out October 11th, 2016!
Available for preorder on Amazon.com.
Heirloom Tomato Tartlets
1 1/2 (355 mL) cups whole milk ricotta
3/4 cup (175 mL) grated Parmesan or Pecorino Romano cheese
¼ cup (60 mL) chopped fresh basil
1 tsp salt
¼ tsp fresh ground black pepper
1 lb (500 g) heirloom cherry tomatoes, cut into 3 or 4 rounds
2 9 in (23 cm) pie crusts, softened and cut into 2.5-in (6.35 cm) rounds
2 tsp olive oil
¼ cup (60 mL) grated Parmesan or Pecorino Romano cheese
Preheat oven to 350°F (180°C).
In a medium bowl, whisk together the ricotta, ¾ cup of Parmesan or Pecorino Romano, eggs and chopped basil. Season with salt and pepper and whisk until combined.
Butter each compartment of a mini-muffin tin and gently press a round of pastry dough into each, taking care that each round meets the top of the cup. Bake, unfilled, 5-10 minutes or until beginning to brown. Remove from oven.
Using a tablespoon measure, carefully fill each cup with the cheese mixture, then top with 2 or 3 tomato slices. Brush each with olive oil and sprinkle with the remaining Parmesan or Pecorino Romano cheese.
Bake on middle oven rack for 20-25 minutes or until the pastry has browned and filling has set. Remove from oven and allow to cool on a baking rack for at least 15 minutes. Using a butter knife, gently pry each tartlet out of its compartment.
Serve warm or at room temperature.
Makes 24 tartlets.
TIP: Keep your eye open for a regional ricotta; artisanal cheeses always offer a better eating experience.
This is the pie crust Amy’s mom has made since forever. It’s really easy to work with and yields generous portions so you can make a thick, flaky crust. And this crust is awesomely flaky because it’s made with all butter.
Lynn’s Pie Crust
2 ½ cups (625 mL) all-purpose flour
1 tsp salt
2 tbsp sugar
1 ¼ (310 mL) cups cold unsalted butter, cut into ¼-inch (6-mm) slices
¼ cup (60 mL) iced water, strained
¼ cup (60 mL) cold vodka
In the bowl of a food processor, combine 1 ½ cups (375 mL) flour, salt and sugar and pulse 4 times. Add butter and pulse 15-20 times until the mixture resembles cottage cheese and no dry flour is visible. Using a wooden spoon, redistribute the dough in the bowl.
Add remaining flour and process 6-8 times, then empty mixture into a medium bowl and sprinkle with the water and vodka. On a floured surface, using your hands, mix dough with a folding motion and divide into 2 chunks. Refrigerate at least 30 minutes.
Makes 2 single pie crusts
TIP: If you don’t have time for messin’ around and you need to buy pre-made dough from the grocery store, we’ll look the other way. Been there. Done that.