Tony, my beautiful assistant, and I took Forkful of Simplicity on a road trip last Friday and what a great day it was. We were invited to host a food sample demonstration at the corporate office of Dress Barn in Suffern, New York that my sister, Nicole - the assistant accessory buyer - arranged for us!
Dress Barn Corporate is extremely employee oriented and often hosts various vendors, on site yoga classes, and many more activities. So it was the perfect opportunity to spend some time in the cafe of the corporation with a soup and snack sample from Forkful of Simplicity Cookbook.
So onward and upward to the north we go. The Garden State Parkway to the New York Thruway with our crock pot in tow - this is the second time in a short period of time our crock pot has traveled.
We arrive early to set up and we are warmly welcomed by Diane who takes us to the section of the cafe we will be occupying for the next few hours. She helps us settle in and even gives us a tablecloth. Tony and I set up the crock pot of Jersey Corn Chowder and we fill the Tostitos Scoops with the black bean deliciousness creating the original Moschello Black Bean Bite!
For the next four hours we talk about Forkful of Simplicity Cookbook, we talk about our blogs, we answer questions, gave out tons of samples, spend some time with Nicole, met some of the nicest people, have our picture taken by Gerri, and sell some Forkful of Simplicity Cookbooks. We are well received and got so many compliments on our soup and bites. We were invited back to do a summer sample menu in a few months. I am telling you it really was a great day.
Thank you Nicole and Dress Barn Corporate for hosting Forkful of Simplicity. We cannot wait to come back for take II.
Jersey Corn Chowder
1 Large Onion (chopped)
2 Cloves Garlic (Chopped)
Vegetable Oil
1/4 Teaspoon Red Pepper Flake
2 Boxes Frozen Corn (10 oz. each)
3 Cups Low Sodium Chicken Broth
1 Cup Half/Half
Salt/Pepper
6-8 Slices Pre-Cooked Bacon (cut into bite size pieces)
Over medium heat coat the bottom of a Dutch Oven (or stock pot) with vegetable oil
Add onions and garlic
Cook till soft about 5-7 minutes
Add red pepper flake and cook, stirring, for 2 minutes
Add corn, cook additional 2 minutes
Season with salt/pepper
Add broth and half/half
Bring to a boil then turn down heat to simmer for 15 minutes
***Allow soup to cool
Transfer half of the soup to blender and puree till smooth
Return pureed soup to pot
Re-season if necessary with salt/pepper
Stir in bacon...Enjoy
***Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing
Dress Barn Corporate is extremely employee oriented and often hosts various vendors, on site yoga classes, and many more activities. So it was the perfect opportunity to spend some time in the cafe of the corporation with a soup and snack sample from Forkful of Simplicity Cookbook.
So onward and upward to the north we go. The Garden State Parkway to the New York Thruway with our crock pot in tow - this is the second time in a short period of time our crock pot has traveled.
We arrive early to set up and we are warmly welcomed by Diane who takes us to the section of the cafe we will be occupying for the next few hours. She helps us settle in and even gives us a tablecloth. Tony and I set up the crock pot of Jersey Corn Chowder and we fill the Tostitos Scoops with the black bean deliciousness creating the original Moschello Black Bean Bite!
For the next four hours we talk about Forkful of Simplicity Cookbook, we talk about our blogs, we answer questions, gave out tons of samples, spend some time with Nicole, met some of the nicest people, have our picture taken by Gerri, and sell some Forkful of Simplicity Cookbooks. We are well received and got so many compliments on our soup and bites. We were invited back to do a summer sample menu in a few months. I am telling you it really was a great day.
Thank you Nicole and Dress Barn Corporate for hosting Forkful of Simplicity. We cannot wait to come back for take II.
Jersey Corn Chowder
1 Large Onion (chopped)
2 Cloves Garlic (Chopped)
Vegetable Oil
1/4 Teaspoon Red Pepper Flake
2 Boxes Frozen Corn (10 oz. each)
3 Cups Low Sodium Chicken Broth
1 Cup Half/Half
Salt/Pepper
6-8 Slices Pre-Cooked Bacon (cut into bite size pieces)
Over medium heat coat the bottom of a Dutch Oven (or stock pot) with vegetable oil
Add onions and garlic
Cook till soft about 5-7 minutes
Add red pepper flake and cook, stirring, for 2 minutes
Add corn, cook additional 2 minutes
Season with salt/pepper
Add broth and half/half
Bring to a boil then turn down heat to simmer for 15 minutes
***Allow soup to cool
Transfer half of the soup to blender and puree till smooth
Return pureed soup to pot
Re-season if necessary with salt/pepper
Stir in bacon...Enjoy
***Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing
