Living My Dream!

Tomorrow at 10am I will be interviewed on the radio show Resilience is the Brilliance! The intent of the show is to inspire women who are stuck in their own limitations, wishing life would be different but don’t move forward. This show is meant to share stories of women that have overcome, lack of confidence, fear, lack of education, lack of experience or any other limitations that will inspire others.

I left a comfortable life of nursing and real estate because I was over looked for a well deserved promotion, to follow my dreams! There have been ups and downs, but over the last ten years we have made our business, CVC Catering Group, what it is today.

Here is an outline of some of the questions I will be asked;

1. What is your favorite success story you can share?
2. What were your life experiences up until the time you began your business or career?
3. Did you have heroes or heroines growing up and how did they effect or influence your adult path?
4. How did you feel about your life? Motivation, Struggles, disappointments, high points, low points, etc…
5. What was your “why” for starting a business? Was it your idea? Someone else’s idea, Money, fame, helping, etc…?
6. What has been the funniest turn of events in owning your business?
7. Did the “why” turn out to be the real why or did you discover a much deeper purpose or outcome?
8. What do you know now that you wished you knew when you were 20-years-old?
9. What were the hurdles you had to overcome to make your business a success? Prejudice, no life, no time, opposition?
10. Are you glad you did it? Is it worth it? Why? Are you able to enjoy your business? Integrate a purposeful life?
11. How did you benefit? Community, personally, self esteem personal growth?
12. What are some of the pitfalls to watch out for? Arrogance, complacency, lost sight of who you are? 
13. If you got off track, how did you get yourself back on the right track?

To listen hear the show, go to divatoolbox.com. On the left side look for Diva tool box radio, click on hosts. The next page will take you to a listing, the name of the show is Resilience is the Brilliance the closer it comes to the show starting, it will move up to the top. It is also recorded, then downloaded and you can retrieve it from iTunes.

Looking forward to the show and would love to get your comments!

Why I Want to Meet the Clinton’s

For many years I dreamed of becoming a caterer. Finally in 1999 Chuck and I moved to Maine and started our business full time. I realized that I achieved my dream and was actually living it and having fun as hard as the work is.

In 2002 I decided that I wanted to cater something big – just like Wolfgang Puck. I decided it would be great to cater Chelsea Clinton’s wedding when she became engaged. Now is the time!

If you know the Clinton’s or have a insight into how I might get a shot at this dream, please contact me!

Chef Nancy

Paula Cole Concert

I am star struck! We had so much fun listening to Paula and her band practice prior to her concert at The Landing at Pine Point. She has so much energy. The lighting system is incredible too.

I prepared a spinach and feta pie that was a big hit for their dinner prior to the concert.  Try the recipe:

Your favorite pie crust recipe

2 eggs

3 packages of fresh baby spinach, sauteed and drained thoroughly

15 oz ricotta cheese

8 oz crumbled feta cheese

1 tsp finely grated lemon peel

1/4 tsp of freshly cracked pepper

1/8 tsp of nutmeg

Beat eggs and stir in other ingredients until mixed well.

Place in pie plate over pie dough. Cover with pie dough to make a pie.

Bake 375 degrees for 45 minutes or until golden brown.

Yum!

Paula took the leftovers home!

Check out her website!

http://www.paulacole.com/

The Grand Opening at The Landing at Pine Point

Last weekend we catered the grand opening at The Landing at Pine Point! We are excited to add this venue to our list of approved venues!

Check it out. it is a beautiful venue renovated from an old church. It is charming and stat of the art!

Lighten Up!

Now that spring is in full gear, I like to make lighter foods to eat. I came across this recipe on the internet:

http://www.mattleeandtedlee.com/recipes/newambrosia.php

I added finely chopped ginger and lime juice along with the juices of the citrus fruits I used. I used Tangelo, Ruby Red Grapefriot and Oranges. I did not use the dressing in the recipe.

Wow what flavor! Simple and clean tasting. Sweet and spicy!

Try it and see what you think!

Bon Apetite!

Chef Nance

Try a Little Taste of Hawaii- Right Here in Maine!

I think it is time to start thinking warm and hazy days! Okay it is still a little ways away-but-we did havd a taste of summer a few weeks ago!

Think tropical and try these drinks from Chuck’s recipe folders:

Cape Elizabeth Sunrise;

 Combine 3 oz. of cranberry juice

1 oz. of fresh lime juice

1. Combine ingredients with crushed ice in a cocktail shaker. Shake well and pour             into a chilled wine glass. Garnish with a lime slice & fresh sprig of mint.

You can add vodka to add an edge to the drink.

Pine Point Clam Digger:

This is a great drink for a Clam Bake.

8 oz. of Clamato juice

1 oz. fresh lime juice

3-5 dashes of tabasco sauce

3-5 dashes of worcestershire sauce

Dash of fresh ground pepper

Celery salt to taste

¼ tsp of horseradish

Combine all ingredients in a cocktail shaker and shake well.

As with James Bond, this drink is better shaken rather than stirred.

Garnish with a slice of lime and a Celery stalk.

Yes, 2 oz. of gin or vodka will add a zip to this drink.

Coco Cola:

 2 oz. of coconut milk

1 oz. of fresh lime juice

Cola

Combine coconut milk and lime juice in a cocktail shaker and shake well

Pour over ice into a chilled highball glass

Fill glass with your choice of cola and garnish with lime wedge.

1 oz. of dark rum will add a knick to this drink

Alcoholic Tropical Drinks:

Zombie:

2 oz. of dark rum

2 oz. of light rum

1 oz. of 151-proof rum

1 oz. triple sec

1 tsp. of Pernod

1 oz. fresh lime juice

1 oz. fresh orange juice

1 oz. pineapple juice

1 oz. guava juice

1 tbsp. of Grenadine

1 tbsp. of Orgeat (almond) syrup

Combine all ingredients with cracked ice in a blender.

Blend until smooth

Pour into a chilled Collins glass and garnish with pineapple spear and a sprig of fresh mint

You can also add a plastic eye ball to the top of the drink

Singapore Sling:

3 oz. of gin

1 oz. of cherry brandy

1 oz. fresh lemon juice

1 tsp. of bar sugar

Sparkling water

maraschinco cherry

Orange slice

1. Combine all ingredients, except sparkling water, brandy, and fruit, with cracked             ice in a cocktail shaker. Shake well and pour into a Collins glass over ice cubes.             Fill with sparkling water and float brandy on top. Garnish with the orange slice.

Scorpion:

This is one of my favorites.

2 oz. dark rum

1 oz. brandy

½ oz of orgeat (almond) syrup

11/2 oz. fresh lemon juice

11/2 oz. of fresh orange juice

Combine all ingredients with cracked ice in a blender

Blend until smooth and pour into a margarita glass

Garnish with slices of orange and lemon slices

1. If it is a special or romantic occasion, float a fresh gardenia on the drink. It works          every time.

Enjoy your summer and let us know what new special drinks you have developed!

Leiko! (Let go!)

Hello world!

Happy Cinco de Mayo! Cinco de Mayo is sort of a holiday in Mexico.

More importantly- it is my sister Suzanne’s birthday!

Check out this link for info:

http://www.vivacincodemayo.org/history.htm

Try this great appetizer:

Nancy’s Mexican Torte

6 flour tortillas

Recipe Ingredients:

6 Flour Tortillas
1 1/2 cup Cream Cheese mixed with Taco Seasoning to taste
1/2 cup Sour Cream
1 cup Red Onions chopped

1 cup Scallions chopped
3 cans Refried Beans
4- 4oz. can Green Chiles diced
3-2 oz. can Black Olives sliced
Cilantro
1/2 cup Monterey Jack Cheese shredded
1 medium Tomato diced

 

Method:

1. Mix cream cheese and taco seasonings, sour cream and red and green onions.
2. Spread cheese mixture then refried beans on each tortilla. Distribute the remaining ingredients on each of the layers.

3. Place each layer on top of each other. Place onto greased cookie sheet.

3. Bake stacks in a 375 degree F oven for about 20 minutes. Cut each tortilla stack into quarters.

Bien Comiendo Amigo!

Happy Birthday Suzanne!

Chef Nance