Meatless Friday

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Looking for a great easy-to-make Lenten meal?  Try this one!

Eggplant Parmesan

Ingredients (Serves 4)

1 eggplant
6 ounces milnot
4 ounces oil
.50  pound of Parmesan breading
.25 pound flour
.50 ounces of parsley
1 ounce Parmesan cheese
6 ounces mozzarella cheese
10 ounce of marinara sauce

Peel eggplant. Slice about 1/4″ thick. Should yield about 16 slices. Place eggplant in flour, then milnot then breading. Set on tray. Cover and refrigerate for hour. Cook eggplant in a deep fryer at 300 degrees for about 6 minutes. Strain off oil. Allow to cool for a few minutes. Dip eggplant in marinara sauce and place on baking dish. Top with a little more sauce. Sprinkle mozzarella cheese and Parmesan cheese on eggplant. Heat at 250 degrees for about 15-20 minutes. Garnish with parsley and serve.

Enjoy!

Patti

 

Lenten Special

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Trying to find non-meat recipes for lent can be a little overwhelming.  Savor this favorite from the Victoria Banquet’s Vault:

Veggie Frattata

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Ingredients (Serves 6)

12 eggs
6 ounces fresh spinach (chopped)
1.5 green bell peppers (diced)
6 ounces mozzarella cheese
6 ounces milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon baking powder
3/4 teaspoon butter
6 ounces Spanish onion (diced)
6 ounces potatoes (diced)
2 tomatoes

Preheat oven to 350 degrees.  Saute spinach, bell peppers, onions, potatoes and tomatoes in butter.  Place eggs in large bowl and beat.  Add milk and beat.  Add remaining ingredients and sauteed vegetables.  Grease a 9 x 12 baking dish.  Poor mixture into baking dish.  Cook for 15 minutes.

Enjoy!

Patti

 

Memorial Day Picnic Favorite

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Are you looking for something to bring to a Memorial Day Picnic that will be a huge hit?

Victoria Banquet’s Boccini Kabob

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Ingredients (Yields 25)

25 Bamboo skewers
25 Grape tomatoes
1.25oz Fresh Basil
25 Bocco (mini cheese balls)
5 TBSP EVOO
2.5 TBSP Balsamic vinegar
1.25 tsp Kosher salt
1.25 tsp Black pepper
25 Black Italians pitted olives (oil/cured)

On a serving platter, drizzle evoo and reduced balsamic vinegar. Sprinkle black pepper.

Assemble skewers:
1 Grape tomato
1 Small basil leaf
1 Fresh mini bocco ball
1 Olive

Lay skewers on a serving platter. sprinkle with a dash of kosher salt.

Enjoy!

Patti

Mother’s Day Favorite – Victoria Banquet’s Signature Bloody Mary

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A special request from the Victoria Banquets Vault. Just in time for Mother’s Day!

Victoria Banquets Bloody Mary

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Drink Ingredients
6oz Tomato Juice
1 Stalk Celery
1/4 tsp Horseradish(prepared)
1/4 Squeezed Lemon
1/4 tsp Worcestershire Sauce
1/4 tsp Celery Salt
2 tsp Tabasco Sauce
3oz Vodka

Garnish
1 Iced Shrimp
1 Slice of Salami
2 Green Olives

Combine all drink ingredients into a pint glass. Drape Shrimp on edge of glass. Fold salami in half and then in half again and spear between two green olives.

Enjoy this refreshing Mother’s Day drink!

St. Joseph Day, Pasta Fagioli

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We posted a St. Patrick’s Day recipe and we couldn’t forget about St. Joseph’s Day!

Pasta Fagioli
Yields 1 gallon

Garlic – 1.5 oz.
Onion – .50lb
Pepper – .25 tsp
Olive oil – 9.6 oz.
Cannelinni beans – (5) 15 oz. cans
Marinara sauce – 4 oz.
Red pepper (crushed) – .10 oz.
Oregano – .06 oz.
Romano cheese – 1 oz.
Basil(dry) – .05 oz.
Pasta (paternosti) – llb.
Chicken stock – 3.2 oz

Topping
Romano cheese – 1.6 oz.
Basil (fresh) .40 oz.

Cook pasta (Cook for 12-15 minutes until done, don’t over cook.)
Finely chop garlic and onions.
Heat oil.
Saute garlic and onions.
Add beans, pepper, oregano, pasta sauce, red pepper and dry basil.
Add 1/2 chicken stock.  Cook for 30 minutes.
Chicken stock will reduce.
Add remaining chicken stock.
Place pasta and chicken stock into soup tureen, mix.
Add topping, 10 minutes before serving.

Enjoy,

Patti

St. Patty’s Day Potato Pancakes

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Potato Pancakes
Yields 40

Potatoes – 4
Onion – 4 oz.
Egg – 1
Flour – 1.5 TBS
Salt – .75 tsp
Baking powder – .25 tsp
Pepper – .25 tsp
Apple sauce – 6 oz.
Sour cream – 6 oz.

Peel and shred potatoes. Soak potatoes in water for 10 minutes. Drain and squeeze potatoes dry in towel. In a large bowl combine all ingredients and mix thoroughly. Poul oil onto skillet to a depth of 1/8 in. thick, place over medium heat. For each pancake, portion 1/2 cup potato mixture into pan. Flatten slightly. Cook about 8 minutes until crispy and brown, turning once. Serve with a side sour cream and apple sauce.

Enjoy Patty!

A Great Photo Sharing App For Your Wedding

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Some of the most memorable photos taken at a wedding are the ones taken by your guests.   Some you may see and some you may never see.  And once you see them what do you do with? With the app, Wedding Snap, you can easily allow your guests to capture, store, and share their unique wedding photos in one central place, your own online photo album.  Wedding Snap offers a few different package options.  Check them out @www.weddingsnap.com.

Happy planning!

Patti

Recipes from the Victoria Vault – Banana’s Foster

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For a long time now, a signature dessert at Victoria Banquets has been Banana’s Foster. If you have ever witnessed this truly one-of-a-kind production you will understand why our customers love it. The production has been choreographed to Buster Poindexter’s, Hot,Hot, Hot and features our waitstaff and chefs dancing around the tables and delivering the banana’s foster to the guests.

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Banana’s Foster
(serves 10)

Ingredients

2/3 cup butter
1/2 cup brown sugar
1lb bananas
6 1/2 oz imported rum
(10) 1/2 cup servings of French vanilla ice cream
1/2 oz cinnamon

Melt butter in large skillet.  Add brown sugar.  Get mixture hot, almost carmelized.  Pour half the rum into the mixture.  Add sliced bananas.  Make sure to get mixture hot. Light with a butane lighter.  Slowly add remaining rum.  Watch out, the flames get high.  Ladle mixture over individual servings of ice cream.

Enjoy!

Patti

Spinach, Strawberry and Walnut Salad with Raspberry Vinaigrette

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A recipe from the Victoria Vault!

Spring is a little more than a month away!  When we think of Spring we think of a lite menu which includes one of our favorites, Spinach, Strawberry and Walnut Salad with a Raspberry Vinaigrette Dressing.

Ingredients (Servers 10)

20 oz. Spinach
20 oz. Raspberry vinaigrette dressing
1.5 pint Strawberries (quartered)
1 1/4 cup Walnuts (halves and pieces)
5 oz. Red onion
5 oz. Gorgonzola cheese

Clean spinach the day before, refrigerate
Rinse strawberries and quarter
Toast walnuts
Plate 2 oz. of spinach on plate, garnish with onions, strawberries and walnuts.
Do not pour dressing until ready to serve

Enjoy!

Patti

BeauJolie Gets a “10,000” Star Review

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A few months ago, Victoria Banquets hosted a wedding for a couple whom lived in Atlanta and were returning to Chicago to have a big family wedding. The couple, having never visited any of the Victoria Banquets facilities, booked the BeauJolie location in Schiller Park. Thought our followers might enjoy reading.

BeauJolie,
If we could give Victoria’s Banquets 10000 stars we would. If you are looking for Class, Elegance, 5 star food and excellent customer service; book your wedding and reception at Victoria’s Banquet. My dream was finally coming true, through hardships(a flood, lightening hitting our home and jobs losses over the years, I was finally marrying my soul mate after 16 years and engaged 11 years our wedding was finally coming to fruition. Our wedding had to be done by the best. I had planned my wedding in my mind over a thousand times. It had to be over the top like me and very classy. We lived in Georgia; we decide to have our wedding in my hometown of Illinois, so all our family could attend. Let me start off by saying that I have been in the customer service field for over 20 years; poor customer service is my pet peeve, I do not tolerated it nor do I excepted spending my money for poor service. From the first phone call with Patty of Victoria’s, we knew we were in good hands. We shopped around looking at other venues, none compared to Victoria’s. Victoria’s has been in business for over 30 years, that tells you that they know what they are doing and has raised the bar for other venues to try to keep up. Victoria’s class and knowledge is truly unmatched. Tracey – is truly GOD sent, we booked our wedding 10 months in advance until 4 days before the wedding, so basically Tracy was the person that made sure everything was perfect. Tracey returned calls immediately, handle any concerns we had at a drop of a dime, being out of town and planning a wedding is very stressful, TRACY made this experience for us beyond our dreams and stress free, from wiping my tear before I walking down the aisle , to make sure no one seen me before the wedding, to helping me not have a totally melt down before I walked down the aisle, rolling down the aisle runner (yes I forgot this detail) to making sure every detail was perfect; Tracy went over and beyond to make sure our wedding was the most memorable event for the both of us and our family. After the hundreds of emails and phone calls(from me) Tracy was truly stellar, her encouraging words and attention to detail , my last minutes changes, Tracy was the epitome of customer service at the Platinum level. Our wedding was truly a fairytale wedding. Tracy we will never forget you and we thank you from the bottom of our hearts. (Ginga) was was truly amazing, even though we didn’t spend a lot of time with Ginga the little time we spent with her, her customer service and attention to detail is amazing. (Eric-) was truly amazing, when I got to Chicago I was stressing, I thought that I would have to decorate my venue the day before the wedding, Eric was truly my knight and shining amour, he took all of our items, check them off on a list. I told him my vision, he asked if I would trust him to make it beautiful, my stress was on 100(due to my family stressing me) but Eric did not disappoint. He was very attention to detail and made sure our venue was amazing beyond our wildest dreams. Eric has a true gift of tablescapes, lighting, placement of item for the reception; Eric gave us and our guest, the WOW FACTOR that I dreamed of. When we came into the reception after the wedding, we were totally blown away at the beauty of the venue. Our guest after four months are still talking about how breathtaking our wedding/ reception was and how good the food was. (Joey) – (Victoria’s Tuxes, up lighting and transportation) Joey thank you for everything. We shopped around for Tuxes; we were quoted double the amount at other Tux shops, Victoria’s was half the cost. We had the most debonair groomsmen, the Rolls Royce was beautiful, SUV limo held our huge wedding part. The up lighting was truly amazing. –
The venue is beautiful; we were in the Le Chocolate room which held 250 people our guest list was for 125 people so there was ample space. The chandeliers was amazing, the lights from the airport was truly amazing. Please don’t’ get concerned about the airport we didn’t hear not one airplane. The food was truly five star, I had my sister to go Victoria’s routinely food tasting, she was blown away at how good the food was. The wood staircase with its intricate details is very Classy and made our photo truly amazing. I would have to say to any couple looking for a wedding venue and reception venue book with Victoria’s, we will be having our 20th year celebration Victoria’s they are now like extended family to us because they care. I promise you will not be disappointed. We will treasure everything Victoria’s did for the most beautiful day in our lives; thank you Victoria’s Banquets for a very memorable, classy wedding and reception.

-Sherry Laster
Atlanta, Georgia