Princess Ellie's Birthday Party

Princess Ellie turned 3 yesterday. She and her friends were entertained in her home by Flutterby Granny Rena and Flutterby-in-Training Miss Lizzie. We provided storytelling and a princess feast. The princesses and princes made mini-pizzas and sugar cookie crowns that they decorated themselves. Even the adults joined in the royal fun. Flutterby Granny Rena made fruit kebabs on field straw with all of the kids. Princess Ellie had a beautiful pink birthday cake that matched her ballet tutu. The princess pink theme didn't end there. We mixed up a pitcher of pink lemonade with strawberries and fresh mint from our garden.

We coordinated this children's party in Durham and made sure that the parents and guests had fun too. The adults nibbled on apricot meatballs, roast beef pinwheels, tomato and cucumber sandwiches, vegetable crudites and chicken wings.

Pictured: Miss Lizzie and Princess Ellie got to know each other before the festivities (left). Watermelon basket with fresh summer fruits (right). One of our little guests in a tiara (bottom left).

Happy Hour Baby Shower & 2-Step Margarita

Summer hadn't even started and the temperatures were in the high 90s for our surprise Happy Hour Baby Shower catering in Durham. The heat made it difficult to arrange our hydrangea, daisy and assorted herb centerpieces around the pool, but whenever the weather doesn't cooperate you have to be prepared to shift gears quickly! We made it work indoors for our crowd of 35 until the sun hid behind the clouds long enough for everyone to venture poolside.

It's always fun keeping a happy secret and we had a blast surprising the mom-to-be, Lauren, with her custom Happy Hour Baby Shower. The event was held at Lauren's mother's home, and it was particularly difficult for her to keep the secret since Lauren lives right next door! Long-time family friend, Emalyn, planned the surprise party and flew in all the way from Key West. We wanted to bring her bright tropical personality into the party theme, so in addition to crunchy coconut shrimp with a tangy peach-orange marmalade, we mixed up a simple two-step grapefruit margarita. Try it at home with the recipe below!


Two-Step Grapefruit Margarita Recipe

Servings: 4

1 wedge of lime
2 teaspoons coarse margarita salt
1 pint grapefruit juice
1 ounce lime juice
8 ounces tequila
4 ounces triple sec
4 wedges of grapefruit

1. Rub the lime wedge around the rims of four margarita glasses and dip into salt.

2. Combine grapefruit juice, lime juice, tequila and triple sec in a blender (several ice cubes optional). Blend until well mixed and serve in salt-rimmed margarita glasses with a slice of grapefruit.

Second Time Around - Wedding Celebration in Hillsborough

Family and parishioners present sipped on peach iced tea with mint and slices of orange and lime as they celebrated Margaret Kluttz's wedding--again. Margaret and Steve married each other 30 years ago. After a divorce and 10 years apart, they married each other once more on June 26, 2011 at St. Matthew's Episcopal Church in Hillsborough (my hometown!).

As June is the most celebrated month for weddings, our menu featured our equally notorious Hot 'Nuff sauce on mini BBQ sandwiches and meatballs with an apricot dipping sauce. Instead of a cherry on top we had chocolate-covered strawberries and even whipped up our decadent gluten-free chocolate cupcakes.

My team and I have provided event management services for weddings in Durham and the greater Triangle-area for 6 years. Out of all the celebratory functions I have had the honor assisting with, it was particularly delightful working on a special event for two people who found each other all over again. They know what they want!

Our Royal Wedding in Hillsborough

Christina Draper, my Finnish friend who owned Encore Boutique in Durham, wed her long-time fiancée, Mike Rosenthal, on May Day. The picture perfect day allowed them to share the celebration with about 60 family and friends outside of their Scandinavian-type log home. The chuppah they built together was a festive addition as well as a May pole and planters of blue hydrangea. Assistant Ed seared a beef tenderloin that was the most popular food--scoffed down in about 10 minutes!

Blue cheese and toasted almond-coated grapes were a hit as always. Other crowd-pleasers were the watermelon pickle deviled eggs and mini crab cakes with horseradish mustard. Friends from the Finnish Embassy in DC brought Karelian pastry and other delights. There was a strawberry cake which is typical Scandinavian fare and Rena’s pastel petit fours were a big hit.

The Reinhelmer's: An intimate gathering; New Year's Birthday Celebration

An intimate gathering; New Year's Birthday Celebration

With snow still on the ground, we helped set the ambiance for Bob Reinhelmer's 60th birthday party. Patti (Bob's wife) and I had met a month earlier and selected a menu to take them through a three stage buffet dinner into the New Year's celebration.

It was an informal evening with a small gathering of family, friends and beloved pets in their beautiful home, which can only be described as "comfortably eclectic" and full of the wonderful collections they have amassed through their travels.

Our menu was truly comfort food. As we fried chicken legs for the entree part, our concern was the smell wafting throughout their home. It turned out to be a good thing as everyone walked through the kitchen, whiffed, sighed and kept coming back.

To begin our party, there were chilled bottles of wine set on the deck as well as champagne and iced vodka in the kitchen.

It was all self-serve, but Bob seemed to be the ultimate bartender.

We set an appetizer arrangement on a lovely table set with candles and magnolia leaves from their yard.

We served:

Deviled Eggs with Watermelon Pickles

Pimento Cheese in Veggie Cup with Celery sticks/crackers

Hot Collard/Artichoke Dip with Bread Sticks.

The main event was:

Mini-Bun Lexington style BBQ with BBQ Slaw

Hot 'Nuff Sauce

Fried Drumsticks

Mini Corn Muffins brushed with Honey and served with Hot Pepper Jelly

There were Ham & Black Bean Salad in Endive leaves and Potato Salad with a Vidalia Onion Dressing

My Assistant, Rena, made the fabulous Vanilla Cake with Butter Icing (topped with Lego candles). Late night noshes were Mini Pecan Tarts .

It was an evening to remember and a perfect party to bring in the New Year!

The Ultimate Southern Gentleman

My father, Dr. Bob Murphy, was the ultimate southern gentleman: gracious, giving, and charming. People loved him not only because he was a doctor who would make house calls at 4 a.m., but also because he cared. There is another southern gentleman and his name is Joe Rowand. Joe is the owner of Somerhill Gallery, a place of beauty that reflects Joe's excellent taste and has been around for 28 years. I met Joe with my Daddy at one of his gracious gallery parties, perhaps 20 years ago. Joe still hosts wonderful gatherings and I am a lucky girl to sometimes be part of the "Joe Team." Yesterday, at his lovely white house on a hill with vistas looking into woods and over an Angus cattle field, we honored the historical Burwell School in Hillsborough. It was "Tomato Sandwiches and Poetry." Jaki Shelton Green was the reader who brought prose to life and tears to this girl's eyes. I provided the tomato sandwiches and with a little white wine, a slight breeze, and lovely guests, it was just about perfect. They stayed and stayed, and maybe some of them are still in the pool!

Over 100 Guests!

On June 10th, at the Hayti Center, my sister Karen and I prepared, on premise, a spread for over 100 guests. Senator Floyd McKissick was honored by People of Faith Against the Death Penalty. The center was filled with clergy and friends celebrating the successful efforts to ensure passage of the North Carolina Racial Justice Act.

For the reception, we made gallons of fresh peach iced tea with mint from my garden, served a cheddar cheese ring filled with hot pepper/cranberry jam, an artichoke/parmesan dip without the usual spinach, but with collard greens instead. There was tortellini with a parsley pesto sauce as well as a marinara sauce, and meatballs with a pineapple sweet and sour chutney. An assortment of pecan wafers and sugar cookies surrounded a basket of fresh strawberries with whipped cream. Herbs from my garden and hand painted wooden platters of sunflowers were the backdrop for a festive late spring celebration.

UNC FedEx Global Event

We did a coffee and dessert gathering for UNC'S Asian Studies group and the setting could not have been more beautiful; the YMCA, a 150 year old building in the heart of the universities oldest structures. The cathedral feeling was updated with huge modern paintings. Besides Carrot Cupcakes with Candied Corn decorations, we served Carmel/Coffee Brownies, a fruit platter with candied Walnuts, clusters of Grapes, slices of NC Cantaloupe and Apples. Our finishing dessert touch were Iced Sugar Cookies in the shape of acorns.



POZEN:

Earlier in the week, ZCC served lunch to the Board of Directors of POZEN; a pharmaceutical company focused primarily on products for the treatment of migraine, acute and chronic pain and other pain-related conditions. Treximet is one of their star drugs used for migraine headaches.


ZCC created a southern theme for Dr. John Plachatka and his board. This included Buttermilk Fried Chicken, BBQ Chicken, NC Potato Salad with Water Melon Pickles, Honey Corn Bread, a huge garden fresh salad with Zacki's Ranch Dressing. The finishing touch with NC Peach Cobbler and Raspberry Iced Tea with Mint from our garden...No headaches here!

100th Anniversary of B-ball at UNC; and return of the Alum stars

Above: Dean Dome, Fans waiting outside, Tyler Hansborough, Michael Jordan, Roy Williams

“I zigga zumba, zumba, zumba, I zigga zumba, zumba zay” was an uplifting chant when I was a cheerleader during Coach Smith early days. This past Friday night, I felt like one again. For the first return of the top players, many now coaches such as Larry Brown of the Charlotte Bobcats, NBA greats as Michael Jordan, the National Champions for 2009, it was a celebration night. As a caterer of this picnic at the Dean Dome for Coach Smith and his family, it had to be very special, from freshly picked Magnolia branches to set the ambiance and delicious/healthy food…We arrived 2 hours earlier and found enthusiastic fans behind a gate, just waiting to see some of their favorite stars and coaches…Ran into former head coach Bill Gutheridge who offered to carry a basket of goodies in. Later, at the celebration, assistant Belinda, who had never been to the Dean Dome, this 21,000 seater (slightly larger than Madison Square Garden) was rather awesome and so was just the pure love of the crowd…and no one got a longer nor louder standing ovation than the beloved coach of coaches; Dean Smith!

Above: Dean Smith and Zacki Murphy in 1995 at Madison Square Garden

Below: Picnic at the Dean Dome prepared and presented by Zacki's Catering Creations

Above: Blackberry Peach Cobbler and Roasted Corn and Tomato Salad
Pre-game, here is what I prepared for their picnic feast:

Pork Tenderloin w/ Biscuits/Tomato & Ginger Jam/Mango Chutney
Yummy Chicken Salad
Pimento Cheese...with Whole Wheat Bread
Roasted Corn/Tomato Salad
Butter Bean/Bacon/Marinated Red Onion Salad
Cucumber/Pineapple/Parsley/Salad
Blue Berry Cobbler
Raspberry Iced Tea

Week of August 31

Just coming back from a catering in quaint Remnesburg, LI where we also shot the above photo in the 90’s. This weekend we created new feasts from local farmer's and fishmongers...Now, back in NC, we are harvesting the last of tomatoes, basil, squash, cucumbers, mint galore from the “Secret Garden” in Hillsborough. We are offering delicious buffet, picnic food, beautiful custom baskets. Go to our website for other downloadable menus and our current blog: http://www.zackiscateringcreations.com/. Our corporate catering or family size specials are listed below.

Ginger's Island Roasted Corn/Tomato Salad – Pasta Primavera: $4-$6 – BLT Club Salad: $6 Choucroute Alsacaienne (Pork with Sauerkraut): $7
Eat your Veggies: Broccoli Casserole – Double Squash Casserole
Ernie Barnes's Lima Beans/Corn: $4-$8

Thursday: Sicilian Calamari and Shrimp Salad: $7

Lexington Style Hickory Smoked BBQ: $10 lb

“I’ve tasted lots of barbecue, but none as uniquely delicious as my friend Zacki’s barbecue and sauce.”
…Martha Stewart

Soups
Weight Watchers Diet Cabbage/Tofu Soup – Curried Carrot Dill: $4-$8

Dessert
Strawberry Cupcake: $5 – Mile High Peach Pie with Custard Bottom: $5 (whole Pie: $28) – Pineapple Upside Down Cake: $5 (whole: $22)

Drinks
Raspberry Iced Tea with fresh Fruit/Mint and Aspartame: $3

Corporate or Family Catering Menu Specials
(Order ahead. Take credit cards with PayPal.)

Trip around the World
(Inspired by places I have visited, dined or dreamed)

A Taste of the Mediterranean
Greek Moussaka
Layered Salad with Feta Cheese/Olives/Tomatoes/Celery/Lite Balsamic Dressing
Crusty Bread - Lemon Mousse: $12

Southern Borders
Chicken Enchiladas with Spinach/Black Beans/Sour Cream/Cheeses/Cilantro
or Chicken Tamale Pie - Mixed Greens with Oranges/Hearts of Palm/Lime Dressing
Choice of: Almond Custard or Cold Carmel Souffle: $13

Ensalada Mexicana
Spinach/Chicken/Pinto or Chick Peas/Guacamole/Red Onion/Mexican Cheeses/Tortilla Chips/Tomatillo Salsa
Choice of above desserts or sliced Mangos: $12

A Taste of Spain
Arroz Con Pollo (Chicken/Vegetables/Saffron Rice)
Gazpacho - Almond Custard: $12

BLT Turkey Club Salad/Blue Cheese in a basket/Zacki’s Potato Salad/Coffee Brownies: $11
Layered Vegetable Salad/Bacon Bits/topped with Cheese, Caesar Salad, Lime Squares: $11

Layered Tuna Nicoise Salad in a basket, Crusty Bread, Lime Squares: $12

Box Lunches of Egg Salad or Curried Chicken Sandwiches/Cous Cous/Orange or Fingerling Potato Salad/fresh Fruit/Homemade Cookies: $10
Picnic Basket: BBQ Chicken/2 sides/Dessert/Fruit/Tea: $18 pp with BasketOrange Glazed Cornish Hens/Sautéed Grapes/Asparagus/Brown Rice: $12 pp

Grilled Salmon/Lime &Butter/Asparagus or Green Beans with Sauteed Mushrooms/Fresh Garden Salad with Zacki’s Homemade Ranch Dressing: $14

Blueberry/Raspberry Cobbler /Strawberry & Rhubarb Cobbler/Lime Chess Pie or Apple/Cranberry/Bourbon Bread Pudding: $2 pp

UNC's FedEx Global Education Center Luncheon

FexEx Global Luncheon

We had a great catering last week for the wonderful people at the UNC FedEx Global Education Center.

Here are some reviews of the food:

"...thanks to you for the absolutely delicious lunch you prepared for the meeting at the Global Education Center. The presentation was just lovely – and the taste exquisite." - Jane Rosenberg, Asst. Director

"I just wanted to let you know how much I enjoyed the food you brought to UNC’s Global Education Center yesterday for lunch. It was such superior quality to anything I have had here in Chapel Hill before. The flavors, textures, and esthetics were amazing. You do a fabulous job!!" - Karla Nagy, Dept. Mgr.

"Thank you so much for such a delicious and beautiful lunch. My colleagues were very impressed!" - Laura Griest, Events Coordinator

Here are some pics from the luncheon:

Peach Iced Tea with Peaches and Mint

Layered Vegetarian Basket Salad

Fig/Madarin Orange/Garden Fresh Greens w/Raspberry Dressing

Cous Cous Salad w/Orange Dressing

Dr. Bob's Cream Cheese, Olive & Pecan Sandwiches

Chocolate Torte