City Catering Events
07.10.2008 : : Thursday : : 5:30 - 7:30PM
A Year of Photography with Wall Space
Wall Space is a fine art photography gallery located in Pioneer Square. We have been working with them to showcase some wonderful photography talents in Little City, our gallery and event space on Capitol Hill.
On July 10, we will host an artist's reception for Seattle native, Gregg Krogstad. Gregg has been an architectural photographer for more than 20 years. For this show, Gregg will show off some of his pinhole photographs.
08.15.2008 : : Friday : : 9:00PM
Midsummer's Big Night
As the heat of summer reaches it peak, we all tend to eat a little later and lighter. City Catering will host a special, late-night Big Night in August. Summer's freshest produce will be highlighted in this wine-paired, late-night dinner.
09.11.2008 : : Thursday : : 5:30 - 7:30 PM
A Year of Photography with Wall Space
Wall Space brings us another great, local talent in September. Mark Vercammen's art will be hung at Little City, our gallery and event space on Capitol Hill.
Mark's photographs are moody and intimate. The male nude has proved an excellent subject for this emotionally charged style that renders his models in a most honest and vulnerable way.
On September 11, we will host an artist's reception.
Recipes
Stumptown Tart Clams
These clams are cooked in Stumptown Tart beer from Bridgeport out of Portland. The beer is infused with Marionberries. We served the beer with the clams and thought it worked great. For a picture of this dish, check out our Big Night Report
Ingredients
- 22oz Bottle of Stumptown Tart Beer
- ½ pound butter, cubed
- 3 pounds Manila Clams, cleaned*
- 1 pint raspberries, washed
- 1 pint blackberries, washed
- 1 oz. Thai basil, chiffonade**
- Slices of bread or crostini
Preparation
Bring the Stumptown and Butter to a boil in a pot large enough to accomodate the clams. Add clams to pot, cover, and steam until they open
Take off heat. Discard any clams that do not open. Place clams in individual bowls (or a large common bowl) with broth.
Garnish with berries and basil. Serve with bread or crostini for soaking up the broth
Serves 4 as an appetizer
*Cleaning Clams: Uncover clams as soon as you get home so they can breathe. Soak clams in tap water for 20-30 minutes. The clams will expel sand and salt water. Lift clams out of water and scrub shells to remove any stubborn dirt.
**Chiffonade: this is slicing method. Stack 4-5 basil leaves together and roll. Slice the rolled leaves into thin ribbons.
Clara
This drink comes from Spain. We've had it all over the country, but it seems most popular in Barcelona. Order a Clara there and you will get a tall glass of Estrella Damm and Fanta Limon -- half light-style lager, half lemon soda.
We like it because it is light and crisp. Refreshingly perfect for hot summer days sitting on the patio. In the U.S., Estrella Damm is hard to find and Fanta Limon is impossible. Considering you can't easily get either ingredient in the U.S. we make it a bit differently with similarly delicious results.
- 1 bottle Heineken
- 1 can Limonata by San Pelligrino
Preparation:
Fill two glasses each half way with the beer and the rest of the way with the limonata. Enjoy.
