Mr. and Mrs. Lipscomb! ♥

Kelsie Ann Burnside and Boden Tanner Lipscomb got married on Saturday, October 15, 2011.  The wedding ceremony itself was amazing - Kelsie looked beautiful in her wedding dress and Boden looked great as well.  I attended the wedding rather than helping cater, but it was still a great time.  The food prepared for the reception was delicious.  There was tri-tip, scalloped potatoes, cheese raviolis, fruit salad, green salad, and beans.  The wedding cake was tasty as well.  It was a four-tiered cake, frosted with vanilla butter cream, decorated with a hunter green ribbon wrapped around each tier, and green flowers placed about.  The four flavors of the cake were confetti filled with pastry cream, strawberry filled with strawberry filling, chocolate filled with chocolate mousse, and banana filled with banana filling.  Kelsie then had her own personal mini cake which was confetti with whipped cream, because she dislikes butter cream.  Everyone in the class did a great job from what I could tell.  I brought Summer with me as my +1, and we had a fun time.  We danced the night away with great friends and loved helping Kelsie and Boden celebrate their big day!

Sammy and I with the beautiful bride, Mrs. Kelsie Lipsomb!

Sammy and I with Kels and Bobo!



Whoo whoo whoooo loves cake pops?!

Here's a little picture of the attempt Summer and I made at making Owl Cake Pops.

We're off to a good start!

In the past few weeks, we've had quite a few projects - staff lunches, caterings, and in-class cooking.
Our first staff lunch, we made spring rolls with tom kha gai soup and coconut lime whoopie pies.  Last week, we prepared lime chicken, or lime portobello, rice, and mini Mexican hot chocolate cream pies.  This week we will be serving fettuccine Alfredo, chicken or veggie, garlic rolls, and upside down apple cakes for dessert. 
The two caterings that we have done so far were both retirement parties.  The first was for a woman at the Humboldt County Office of Education, and they had the same foods as we did for our first staff lunch - with the addition of deviled eggs, asparagus wrapped in prosciutto, fruit kabobs, and a pink camouflage cake.  The other retirement party was for a woman who worked here in our business office.  We, much like the other party, made them the same food as we did for lunch, again with the addition of corn and black bean salsa, and a retirement cake.
Summer and I also made mini creme brulee pies.  They were small, cute, and, not to mention, delicious! 
We are now working on apple strudel. 

and, just an FYI, next week is Homecoming Week, and us Seniors are getting ready to dominate!