Occasionally one of our very own gets to be on the receiving end of a Juniper Spoon catered wedding. Congratulations to Becca and Brian! Becca has been a server for many events over the years during her tenure as a student at Purdue University. Her husband Brian has recently been roped in to help as well. We had the honor of making their wedding dinner Saturday night at St. Alphonsus Ligouri Catholic Church in Zionsville. They even took a moment to stop in at the kitchen for a photo op.
Juniperize your hat, backpack, shirt, camping gear, and home goods with a Juniper Spoon sew-on patch! They're only $3.50 each!
We'll send your patch in the mail! Write us a note with your shipping address along with a check made out to The Juniper Spoon.
The Juniper Spoon
4668 E. 570 N.
Crawfordsville, IN 47933
Questions? Email firstname.lastname@example.org
The Juniper Spoon catered an all-vegan wedding dinner for a lovely couple at the Biltwell Event Center on March 3 in Indianapolis. On the menu: bread and spread station featuring Amelia's Bread, Panang Thai coconut curry, duo of savory baklava, seasonal salad, root vegetable gratin, and Indian pakoras. Servers stationed along the buffet line introduced menu selections to guests. Gold chargers, candelabras, and dusty rose accents gave the space an old-world, elegant charm. Beautiful Bride!
Celebrate an early Thanksgiving with friends at the Crawfordsville Masonic Temple, Friday, November 17, from 6pm to 9pm.
We will be serving cuisine from the country of Turkey:
lamb moussaka, sumac chicken, Armenian chop salad, imam byaldi (delicious baked eggplant dish), Riz (Syrian Rice Pilaf), and Pide (Turkish pizza topped with fried eggs, veggies, meats). The night will be capped off with a Baklava Bar featuring an assortment of familiar (and not so familiar!) baklava flavors. Stay tuned for sneak peeks of Chef Emily's sweet and savory creations!
We will have a cash bar with beer and wine offerings.
This event is open to the community! Entrance is $30 per person, or $100 for four people. Please email email@example.com by Monday, November 13, to reserve your tickets.
We look forward to feeding you!
Last week The Juniper Spoon had the pleasure of catering the 50th anniversary of the Tom Wood Group. The celebration took place inside the Tom Wood hangar at Fisher's Metro Airport. Around 400 guests circulated through our six food stations and gathered together for a banquet presentation.
- Churrasco Meat and Sauce Station - a sizzling selection of grilled meats including skirt steak, pork loin, and leg of lamb
- Hot Broth Fondue Station - a delicate consomme, distilled on-site, with an array of garnishes
- Scallion Pancake Station - twist on a Vietnamese street food, savory pancakes for stuffing with fresh herbs, baby shrimp, julienne carrots, kohlrabi, and yummy dipping sauces
- Harvest Board Station - assorted domestic & international cheeses with fresh fruit, homemade pickles, and bread
- Autumn Hors d'Oeuvres Station - roasted root vegetable skewers, goat cheese spinach tart with caramelized onions, ham & brie phyllo triangles, boursin stuffed mushrooms
- Elegant Dessert Buffet - key lime pie, hummingbird cake, chocolate layer cake, apple crumble pie, peach pie
Photos courtesy of Kenneth Bland, Image Specialist at Tom Wood Lexus, and Lali Hess, owner of The Juniper Spoon. Produce and food products provided by Amelia's, Beutler Meats, Caprini Creamery, Fair Oaks Farms, Farm Valentino, Howard Orchard , Silver Valley Farm, and The Juniper Gardens.
The week before last, three of The Juniper Spoon staff went to a four-day national catering conference in New Orleans sponsored by Catersource and The Art of Catering Food. There was so much to see and do! We divided up the conference activities and shared what we learned back at the kitchen when we returned. And since we were in the heart of Creole & Cajun country, we made sure to get our fill of gumbo, jambalaya, crawfish etouffee, po-boys, and muffulettas.
Juniper Spoon owner, Lali Hess, attended sessions on leadership and management. Libby Pinkerton, our office manager, focused on social media platforms and marketing. And Sous Chef Jared Slaven went to "The Art of Catering Food, " which featured an array of workshops ranging from cooking techniques & prep methods to creating innovative appetizers to setting up dazzling dessert stations.
Together, we attended an enormous tradeshow with displays of decorations, equipment, and serving platters, and we were able to see some interactive demonstrations. One of our favorites was by Chef Eric LeVine, who shared ideas presented in his book, "Small Bites Big Flavor: Simple, Savory, and Sophisticated Recipes for Entertaining." We returned refreshed and inspired, and we can't wait to whip up some dishes for everyone.
Berry Goods Farm – Hancock County – red Russian kale
Big Brick House Bakery – Wabash County – rotini
Caprini Creamery – Henry County – feta, chevre
Christopher Farm – Randolph County – garlic, ginger, salad greens, spinach
Easley's Farms & Nursery – Rush County – all purpose flour
Engleking's Country Beef Shop – Hancock County – beef
Essenhaus Foods – Elkhart County – Amish noodles
Fair Oaks Farms – Jasper County – cheese
Farm Valentino – Montgomery County – butternut squash
Full Hand Farm – Hamilton County – carrots, cilantro, rutabaga, turnips
Garcia's Gardens – Marion County – cilantro, microgreens, scallions, tomatoes, horseradish, ancho chile powder
Greenfield Coffee Company – Hancock County – coffee
Harris Sugar Bush – Putnam County – maple syrup
Harvestland Farm – Madison County – gold rush apples, hakurei turnips
Healthy Hoosier Oil – Miami County – sunflower & canola oil blend
Hoosier Harvest Market – online marketplace – popcorn
Langeland Farms – Decatur County – black beans, rolled oats
Nightfall Farm – Jackson County – whole chickens
Silverthorn Farm – Clinton County – salad greens
Silver Valley Farm – Montgomery County – lamb
Sirocco Ridge Farm – Clark County – garlic
Smoking Goose Meatery – Indianapolis – charcuterie
Souder Farms Sweet Corn – Rush County – sweet corn
Traders Point Creamery – Boone County – yogurt
Wea Creek Orchard – Tippecanoe County – gold rush apples
Well Done Beef – Hancock County – beef
Sometimes I wish there were a magic portal from my home to The Juniper Spoon kitchen. This was one of those times. On Saturday, while I was at home making myself a peanut butter sandwich at my kitchen counter, Lali was preparing an extraordinary Syrian dinner for the Wabash Center. She sent me these photos: Syrian moussaka made from Juniper-grown eggplant and zucchini, tomatoes, onions, and potatoes. Silver Valley Farm leg of lamb with Dan Rogers' red wine vinegar ("Daniger") & Christopher Farm garlic. Butternut squash from Farm Valentino. I could only imagine the aroma of sweet Middle Eastern spices floating through The Juniper Spoon. Cardamom? Nutmeg? Allspice? Where IS that portal?? Later that night, I was surprised by a knock at my door. Lali had materialized on my threshold with a tray of what little was left over from the event and handed it to me to try. And yes, it tasted as good as it looks. Better even. Magic! Libby Pinkerton, Office Manager
Spice up your life with Korean food at our Supper Club on January 27 at Hidden Hollow Farm, a large venue just outside of Crawfordsville. The meal starts with appetizers from 6:00-7:00 p.m., followed by a buffet dinner from 7:00-8:00 p.m. We'll also have a cash bar with beer and wine.
Price: $30/person or $100/4 people
Location: Hidden Hollow Farm, 4519 W 300 N, Crawfordsville, Indiana
Food stations open from 6 to 8; linger until 10pm
The Menu Includes:
Bulgogi - traditional Korean barbecued beef sirloin
Bibimbap - Make-your-own rice bowl with fresh and steamed vegetables, fried egg and sauces
Spicy Korean Stir-fry (meat and veg. available) over sticky rice
Fresh Spring Rolls
and many more items!
Visit us on Facebook to sign up!
This weekend we'll be serving up goodies at the Fantastic Food Fest at the State Fairgrounds in Indianapolis. Come try out our Yam, Bacon, and Chevre Spoons, Costa Rican Black Bean Soup Sips, and Mini Coconut Pavlovas in the Tasting Pavilion 12:00 - 5:00 p.m., Jan. 21 & 22.
Warm up your winter bones with a bright Brazilian meal & good company in the cozy Tannenbaum Center. The Juniper Spoon is gathering the community together to catch up with friends at our Pop-Up Supper Club. It may be winter, but we will be serving up local greens, meats, cheeses, and -- surprise! -- delicious Indiana fresh-water shrimp!!
Entertainment: "Nuthatch," a Crawfordsville band that plays a high-energy mix of Celtic & American music
Price: $30/person or $100/4 people. Cash or check at the door
Location: Tannenbaum Center -- 107 W. Spring St., Crawfordsville (behind the Rotary Jail Museum)
Food stations open from 6:00 to 8:00 p.m., but you may linger until 10:00 pm
MENUDeep Fried Empanadas of Goodness including Hearts of Palm and Queso
Churrascaria Barbecued Meats (featuring Four Season’s Market offerings)
with Chimichurri and Creamy Aji Green SauceCheese and Root Skewers for vegetarians
Moqueca Prawn and Coconut Stew
featuring fresh water shrimp from RDM Aquaculture in Fowler
Pao de Queijo
the most magical chewy cheese puffs ever--and they are gluten-free!
Feijoada Black Bean and Pork Stew with Rice(a meatless version will be offered)
Heart of Palm & Avocado SaladBrazilian Kale & Mango Salad
Brigadeiros Dessert Truffles
in both chocolate and coconut varieties
Sous Chef Jared Slaven puts the finishing touches on our delicious vegetarian Goat Cheese Tarts, which we served last night at a holiday party for Purdue's Department of Political Science.
Even with temperatures dropping and snow falling outside, we were still able to source the main ingredients. We extend our appreciation to Four Seasons Local Market for the sunshine-yellow eggs, Little Prairie Farms for the bright spinach, and Capriole and their goats for the chevre. The onions came from our very own Juniper Gardens root cellar.
Check out this beautiful fresh ginger from Christopher Farm! We're using it in Cape Malay Curry, a South African favorite, for a reunion of pastors who visited the country in October as part of the Wabash College Pastoral Leadership Program.
In addition to the curry we're also making a whole South African meal:
Chakalaka (a stewed vegetable dish)
African Yellow Rice
South African Grilled eggplant salad with tomatoes and cucumbers
Malva with sweet cream and apricots
A sneak peak of our desserts for tonight's Annual College of Agriculture Dean's Club Dinner at Purdue Beck Ag Center.
It's not too late to get tickets for The Bicentennial Harvest Moon Ball on October 8 at the Masonic Temple. It's also a great opportunity to try out some Juniper Spoon appetizers!
Here's what we're serving:
Stuffed Party Eggs
Vonnegut's Scotch Eggs
Florence Henderson's Slaw Eggs
General Lew Wallace Classic Deviled Eggs
The East Chicago - mini sausage, sauerkraut, cheddar cheese
The Crawfordsville - pork tenderloin, lettuce, spicy mayo, hoagie bun, sweet pickle
The Indianapolis - mozzarella, cherry tomato, cucumber, smoked salmon
Duel of Crostinis
The Hoosier - roast beef, roasted red pepper, horseradish cream
The Boilermaker - three-pepper bacon, golden roasted pepper, goat cheese
Corn Fritters served with sour cream and sweet chili
Blackberry Swirl Mini Parfaits
Mini Apple Pie with Five-Spice Crema
The Big Swing Band will be playing dance tunes and there will be a cash bar. Tickets are $40. Proceeds go to the Montgomery County Historical Society educational program. Call 765-362-3416 to get your tickets!
Native Hoosiers and Transplants Alike!
Dress up in your best threads (from any era!), put on your dancing shoes, and come celebrate Indiana's Bicentennial at the Harvest Moon Ball at the Masonic Temple in Crawfordsville on October 8.
The Juniper Spoon will be serving up General Lew Wallace's favorite Hoosier hors d'oeuvres, and we'll all be snapping our fingers to the City Swing Band.
What: Bicentennial Harvest Moon, sponsored by the Montgomery County Historical Society
Where: Masonic Temple, 221 Washington St., Crawfordsville, IN
When: October 8, 2016
Time: 7:00 - 11:00 p.m.
Cost: $40.00 per person (proceeds benefit the MCHS educational program)