Tick tock! The holidays are fast upon us. Have you planned your party? Book Chowgirls to cater your shindig!
We've created a special holiday menu that will serve you well whether you’re hosting a dinner party or a cocktail soiree. Even better, you'll enjoy a FREE Chowgirls Classic Dessert Bites platter when you book your holiday party - whether it’s in November, December, or January - using this special menu by November 21.
A NEW HOME
At long last, our dreams of a new kitchen and headquarters for our Chowgirls family are on schedule to come true! In July we purchased Joseph Catering at 336 Hoover Street N.E. With that purchase, we grew our fleet of vehicles, gained storage space, found two new great people to join our team, and landed lots of big equipment. Just last week, we completed the purchase of the property and have scheduled renovations to start right away. Work on the building will take a few months to complete. Until then, we’re chomping at the bit to see this vision created by our pals at Locus Architecture.
CHOWGIRLS KILLER PARTY FOOD COOKBOOK LAUNCH
On October 20, Chowgirls founders Heidi and Amy celebrated the release of their first cookbook in grand style at the Food Building here in Northeast Minneapolis. It was a fantastic party with loads of party fare from the cookbook, DJs Dawg & Papersleeves, and a couple hundred of our friends, family, colleagues, and clients.
Heidi and Amy’s book tour takes it to the highway starting Friday - with stops in Madison, Spring Green, Denver, Omaha, Chicago, Lexington, KY, Ann Arbor, and Detroit. Locals fear not! You can catch the Chowgirls at any of these local gigs as we head toward the holiday season.
Bachman’s Savor the Season Holiday Inspiration Night
Wednesday, November 2, 4:30 p.m. – 6:30 p.m.
6010 Lyndale Ave. S. Minneapolis
St. Anthony Village Shop Small Holiday Market
Saturday, November 26, 10:00 a.m. – 3:00 p.m.
3301 Silver Lake Rd. St. Anthony Village
Patina Small Business Saturday
Saturday, November 26, 1:00-4:00 p.m.
2305 18th Ave NE, Minneapolis
Bibelot Holiday Event
Thursday, December 8, 4:30 – 8:30 p.m.
1082 Grand Ave., St. Paul
Content Books / Winter Walk Festival
Thursday, December 8, 5:00 p.m. – 8:00 p.m.
314 Division St., Northfield
Nordic Ware Cooking Class
Tuesday, December 13, 12:00 – 2:00 p.m.
4925 MN-7, St. Louis Park
Saturday, November 5 & Sunday, November 6, 11:00 – 5:00 p.m.
300 2nd Street SE
Minneapolis, MN 55414
We’ll be the exclusive food vendor at Northern Grade, a cool ensemble of hand-crafters from nearly every category. You’ll find eclectic American-made products: music, clothing, shoes, spirits and locally produced foods. We hosted this event at our own Solar Arts by Chowgirls space last year, but this year, it’s at the Machine Shop, our favorite new venue in Minneapolis. We’ll be selling Chow Frites, crisp potato wedges with incredible toppings, along with Gerhard’s Brats (our featured vendor, see below), vegan offerings, Peace Coffee and Rishi Tea. Pick up a copy of our cookbook while you’re there!
VENDOR SPOTLIGHT: Gerhard's Brats
One of our favorite local vendors, Gerhard Riautschnig, created his traditional German sausages to capture the essence of his Austrian grandmother’s recipe. His brats are all natural - no fillers, chemicals, or allergens - and handmade in small batches. Often times Gerhard himself delivers his brats to our kitchen!
As noted above, we'll be serving Gerhard's Brats at Northern Grade with our Chow Frites. We also use Gerhard's smoked brats for our Winter Squash & Sausage Skewers.You can find their brats at grocery stores all over the Twin Cities, including most co-ops.
Pork Tenderloin with Cherry Marmalade
Let’s NOT talk turkey! ;) Here’s a great pork recipe that works for an appetizer bite or as a dinner entrée (adjust your portions accordingly). Below is the recipe as it is featured in Chowgirls Killer Party Food.
One of our most original and perennially popular combinations, this pork and cherry pairing looks great as a small plate-or sliced on a wooden carving board with the marmalade on the side, garnished with fresh rosemary sprigs.
1 pork tenderloin (about 2 lb/900 g)
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/4 cup (60 mL) finely chopped fresh parsley
2 garlic cloves, minced
Heat a gas or charcoal grill to about 375°F (190°C).
Rinse pork tenderloin and pat dry. In a small bowl, stir together salt, pepper, parsley, and garlic. Rub spice mixture on pork tenderloin, covering it completely, and set aside.
When grill is ready, place tenderloin in the center and close lid. Roast for 12 to 15 minutes, turning about every 3 minutes, until tenderloin is nicely browned and reaches an internal temperature of 160° F (70°C).
Allow pork to rest for 10 minutes, then carve and serve with Cherry-Rosemary Marmalade (recipe below).
Makes 8–12 appetizer servings, depending on how ravenous your guests are
2 tbsp olive oil
3 small shallots, diced
2 garlic cloves, minced
1/2 cup (125 mL) white wine
1 cup (250 mL) dried cherries, coarsely chopped
1 cup (250 mL) chicken or vegetable broth
2 tsp finely chopped fresh rosemary
salt and pepper, to taste
In a large frying pan on medium, heat olive oil until sizzling, then add shallots and garlic. Sauté for 2 to 3 minutes, until slightly softened. Increase heat to high and add white wine, stirring well until reduced by half. Stir in cherries and broth, reduce heat to medium-low, and cook, stirring occasionally, for 15 minutes or until cherries have softened and mixture takes on a glossy appearance. Stir in chopped rosemary, salt, and pepper. Let cool slightly before serving. Can be refrigerated for up to 2 weeks.
Makes 1 cup (250 mL)
TIP: Leftover Cherry-Rosemary Marmalade is a great addition to any cheese plate, too. We especially like it with triple-cream Brie!