Zacki's Culinary Creations

Holiday Nippers and Gift Ideas.

2011-12-20T16:10:00.003-05:00

Lime Marmalade

Ingredients:
2 lbs of fresh limes
7 cups of water
3 lbs of sugar
1/2 teasp of ground cloves
Directions:
Clean and cut limes removing as much pith as you can. Put sliced limes into a processor and mix until chunky. Place mixture in to the pot; add water and bring to boil; simmer on the medium heat for about 30 to 45 minutes or until rind is tender. It is important to cook fruit gently at this stage. Reduce heat to low and add sugar and ground cloves to the mix; stir until sugar is dissolved completely. Bring marmalade to the boil, boil rapidly uncovered. After marmalade has been boiling for about 15 minutes, remove from the heat; allow bubbles to subside; then drop a teaspoon on to a cold saucer and put in to the freezer for a few minutes to cool. If marmalade is not jelled enough, return to the heat and cook further for about 5 minutes, then test again. Marmalade should be jelled within 20 minutes. Let marmalade stand for about 5 minutes to allow fruit to settle. Pour into hot sterilized jars. Store in cool dark place.

Holiday Nippers

Ingredients:

Crackers

1 tblsp of cream cheese

1 teasp of blue cheese

1 1/2 teasp of orange marmalade

1/2 teasp of pistachios

1 minced chive

Directions:

Mix cream cheese and blue cheese together well. Add 1 teasp of orange marmalade and pistachios to the mix and 1/2 of minced chive; blend well. Spread on to 4 crackers and garnish with the rest of marmalade and chives. Enjoy!

Princess Ellie's Birthday Party

2011-07-25T08:49:00.014-04:00

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

2011-07-07T12:32:00.010-04:00

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

2011-07-07T09:07:00.013-04:00

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

2011-05-22T16:03:00.009-04:00

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 Murphy Girls present WWJE? in Concord, NC

2011-02-03T13:28:00.019-05:00

This new year, my sister, Karen Murphy Ireland, and I headed to the Central United Methodist Church in Concord, NC to present a WWJE? (What Would Jesus Eat?) program. To be more authentic, Pastor Andy had requested no utensils. In the time of Christ, the right hand was used to eat and a piece of bread was the scooper. As Pastor Andy had a conference that evening, the church team decided to have knives and forks available for those who preferred to use them.

Instead of baptismal basins for hand cleaning, Andy left us with a huge clam shell that he claimed to have discovered on a beach. We filled it with warm water as well as little bowls on each table. To add a little humor, we informed the guests that Pastor Susanna would also come around to all the tables and wash their feet. There was a audible groan when we asked everyone to remove their shoes, socks or stockings--and a sign of relief to “Just kidding.”

Another poke was to reveal some of the Jesus paraphernalia in Pastor Andy’s collection of trinkets and memorabilia. There was a talking Jesus, an “illuminated” Jesus, a bobble-head Jesus, a Jesus key ring and “Last Supper” after dinner mints. You never really know WHO is in the pulpit!

We had a huge commercial kitchen in which to prepare our food, and an excellent team of volunteers who gathered magnolia leaves for the tables. The leaves were a new shade of “winter brown” as they had been “washed” in the dishwasher.

Not only was everything set up when we arrived, but we finished our preparations ahead of schedule.

Most everyone seemed to enjoy the healthy food with nothing fried and all were good sports. Next time; no mixed salad with dressing, but large pieces of lettuce and veggies to be dipped and then “no utensils!”

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

2011-01-07T09:52:00.018-05:00

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!

A Picnic to Remember: John Beerman’s Art Class

2010-12-04T10:49:00.061-05:00

Hillsborough is ever the collective edge of talent from our prolific writers
to artists. On the new scene is landscapist John Beerman who has taken a break from teaching art in college and now offers private classes in Hillsborough, where he now resides. His classes are held in a dilapidated old blue and white filling station next to Walker's Funeral Home on the main drag.

On other days, we had the privilege of hanging out at Joe Rowand's fabulous home on old Highway 86. A recent Saturday at Joe's was an absolutely perfect setting for outdoor oil painting.

In addition to classes, our wonderful communal lunch was time
spent exchanging verbiage and sharing food. It was during one of these moments that we discovered one student raised bees. He brought us fresh honey, fig jam. We also savored chocolates from Matthew’s Chocolate Shop in Hillsborough; decadent and delicious.

Our final day together was beautiful fall weather. We concluded our paintings and celebrated with a fabulous feast. As a private chef and having been inspired by impressionist's painting of picnics, this was a special lunch to conclude our six weeks of study with John.

I would like to take this opportunity to share a recipe from a fellow student.
"Thank you Susan!"

Susan Nelson's fabulous Molasses Sugar Cookies

¾ cup shortening (2 ¼ sticks when doubling)

1 cup sugar

¼ cup molasses

1 egg

2 teaspoon baking soda

2 cups flour

½ teaspoon cloves

½ teaspoon ginger

1 teaspoon cinnamon

½ teaspoon salt

Melt shortening in a saucepan. Cool. Add sugar, molasses and egg. Beat well. Add dry ingredients. Chill. Form dough into balls. Bake on greased cookie sheet for 8-10 minutes at 375 degrees.

Even as an art major, I never learned as much about grids (yes, even “painting by numbers"), values and hues. John helped us to see colors and shapes as never before. He had us squint to view different interpretations of the scene we were creating. We all experienced “aha” moments very much as a preacher’s sermon touches our soul.

Our group had different and even eclectic backgrounds; a NYC cabernet singer, engineer to a mental health specialist. From other places, backgrounds all found common ground. We learned to interpret the beauty that surrounds us from our eye to the palette to the canvas.

Thank you John for your shared vision and experience.

For more information about classes with John Beerman: j ohnb280@aol.com

WWJE at Binkley Baptist Church

2010-11-27T10:18:00.021-05:00

We recently gave our “An Ancient Mediterranean Meal; Foods from the Time of Jesus” program at Binkley Baptist Church in Chapel Hill. “Thanks” to Dr. Linnea Smith, a wonderful psychiatrist and the wife of Coach Dean Smith, for being the conduit…and if I had not been a cheerleader at Carolina when Dean was the coach, well, none of this would have happened.

I am always nicely surprised at the response to first century foods. As I really do not know what people expect, locust and goat meat or our buffet, colorful and full of flavor, from hummus, pita, rosemary chicken and vegetables on bulgur wheat, fruits and melons which is always is well received.

We strive to continue to share our experience from a continued study of foods at the time of Jesus, to the customs of hospitality and etiquette…and may no one ever be a stranger as they may be “angels unawares.”

"Thank you for the experience of the Jesus food. Your expertise was obvious, the food was delicious and the presentation really made the dinner a feast. Your menu was not difficult to prepare and the ingredients were not so exotic that we could not duplicate some of the dishes. We, at Binkley, appreciate all your time and your patience with the "disciples" that tried to follow your instruction." Anne Winfield- student/chef at Binkley

Cooking for Friends - A Spanish Fiesta

2010-09-30T18:25:00.011-04:00

Recently, my good friend Dr. Anne Staples (http://www.hsinternational.org) and I invited a few close friends to celebrate the fruits of "our labor;" a Spanish themed dinner. As both of us have traveled extensively, we enjoy moving out of the Southern box and exploring foods from other cultures...At first we were a bit ambitious and were going to consider smoking a goat. Then Anne, decided that maybe she did not want to dig up her beautiful backyard...and I had difficulty finding someone who raised goats for meat. Finally found a farm 60 miles away. The goat owner said she just had little ones at this time, not quite ready for.... Imagining a baby goat on the spit brought us to our senses. So Paella it was with lots of shell fish and yes, chicken and smoked sausage from a hog. We started with some Spanish Tapas of Artichoke/Wheatberry/goat cheese, then little shrimp cakes in chick pea flour. Sangria and other light white wines sequenced thirst as we waited for Anne's Paella. This takes about an hour to cook once you have all the ingredients assembled which she had prepped earlier. Each component is sauteed or grilled separately. The result was just delicious. I made a mixed green salad with avocados, hearts of palm, oranges, rosemary croutons tossed with a citrus dressing. A almond/mint flan completed our feast and labor of love and hospitality!

Fritz Rentschler; CEO of Hunt-Wesson and Beatrice Foods: A Man of All Seasons

2010-07-21T08:00:00.003-04:00

Sometimes there are people who leave finger prints on your soul. One such man who left a fingerprint on my soul was Frederick Brant Rentschler who passed last week in Scottsdale.

Henry Kravits of KKR introduced us as he was taking the reins over at Beatrice; the first leverage buyout. He told me that Fritz knew a lot about branding and sauces having run Hunt-Wesson. He told Fritz that there was someone he should meet (and by the way, she has sauces).

Rentschler, president of his class, earned his bachelor degree in economics and history from Vanderbilt in 1961 and went on to Harvard University, where he earned his MBA. Fritz was a Marine, former president and CEO of Northwest Airlines, Beatrice Co., Beatrice US Foods, Hunt-Wesson, Inc., and Armour-Dial. After his retirement in 1991, he married a gal from Scottsdale, owned and oversaw the Corral Creek Ranch, a working cattle ranch in Cameron, Montana and served on the Woods Hole Oceanographic Institute, the Heard Museum of Phoenix, Arizona, and the Salk Institute in La Jolla, California.

Fritz loved my BBQ and we built the cart of carts. He told me to go out with a rifle, not a shotgun and that my Lexington style BBQ was excellent and should be my “hero.” We put the cart on 5th Ave across from the Plaza and tested it through rain, cold, and yellow jacket attacks. We taught Yankees and foreigners about our Southern hospitality and addiction to a favorite NC food.

During that time, I also developed a tangy Asian sauce. Fritz named it “Never ‘Nuff Stuff” and said it was the best sauce he ever tasted...and that was something coming from the sauce man.

Fritz was very generous to my family, friends and even built Daddy his little medical clinic behind our Hillsborough home so he could come out of retirement. We entertained all over the world from Holland, Lake Como, Switzerland to Glen Eagles, Scotland. Excellent food and hospitality was always part of the agenda. Though we had different pulls - I was ocean and he mountains; I was East coast and he was West - I will forever be grateful for this wise, caring man and always be in gratitude. Thank you, Fritz. It was quite a journey.

The Ultimate Southern Gentleman

2010-07-13T14:16:00.008-04:00

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!

Happy Father's Day

2010-06-20T19:58:00.008-04:00

Me and my Daddy, Dr. Bob Murphy
In 1966, Daddy visited me in NYC, my chosen residence after UNC. He was a protective father and had not approved of my move. Mama was excited and said, "Oh, you must live in the Village, go to Fulton's fish market in the wee hours and have oysters at the Oyster Bar at Grand Central Station."

I found a sparse and humble "basement" apartment uptown to share with a snobby Briarcliff girl on E. 67th street. It had little light and at eye level, you could watch people walking by outside. I was always imagining the "break in thief" lurking inches away just waiting for us to crack open a window without bars. (It was a hot fall).

Daddy was staying at the Algonquin Hotel, a sentimental place for him and Mom. We sipped Irish Coffee one evening and sat on old chairs in the dark wooden bar area. A resident cat found us, purred loudly and stayed to be rubbed.

The Algonquin today (source: http://www.algonquinhotel.com/); Irish coffee (source: Google Images)
Daddy kept looking at me and his gray-blue eyes grew misty. I thought he was going to do his "you are my first born" talk. (Actually, I was not the first born. There was an earlier baby named Allan, who was still born with the umbilical cord still wrapped around his neck. Even, "Iron in her blood" Mom rarely talked about this. Daddy, a pediatrician had a fetus who floated in a bottle on his desk. For years, I thought it was my brother, Allan.) No, this night, his concern was different. He simply asked if I was happy. When I replied that I was but struggling financially that "first semester" as a model, he paused...and, I will never forget what he said next: "Thank you for cutting the umbilical cord. I could not have done it myself."

Early the next morning we headed to Macy's. Daddy was going to buy me a card table and 4 chairs for the bare apartment. When he told the cab driver our destination, the cabbie replied, "That's a funny place to go on your honeymoon." Daddy just lit up that wonderful smile and said nothing. And I let him relish his moment.
Prices have changed at the Algonquin these past 46 years. There is a martini on the rocks for $10,000 now. (This includes a diamond “rock” under the olive.) The wooden bar is still there, but new chairs have replaced the old. There is a feline named Matilda, who has been the resident cat for 15 years. And I, now in Durham, still walk around with this invisible string attached from my tummy all the way to heaven and often get little tugs. You see, I never did cut mine.

Matilda, the current resident cat (source: http://www.algonquinhotel.com/)

Over 100 Guests!

2010-06-20T08:51:00.009-04:00

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.

Zacki and Will's Birthday Celebration

2010-06-16T08:49:00.026-04:00

Tina Staley, a "sister" of 31 years threw a combined B-day celebration for Nashville Country Hall of Famer, Will McFarlane and myself. Tina and I go way back to meeting in NYC, LA, Chicago, Aspen and now, Durham, NC. Our bash was at her charming Sunflower Cottage in old Trinity Park. Tina is the director of Pathfinders at Duke Oncology (www.cancer.duke.edu/pathfinders) as a liaison between patients and doctors.

We served our "Jesus Supper" from foods of the first century: unleavened bread, baba ghannouj (roasted eggplant), lamb, chicken kabobs with a minty honey and raisin sauce on top of Kashi grains of oats, barley and wheat. Part of our “Ancient Mediterranean Meal” was a mixed salad of bitter greens with a pomegranate molasses dressing. Old grape was the main beverage. Sliced melons, grapes, and mango were on the kosher menu until Will and Janet's grand kids marched in with two decadent chocolate birthday cakes and broke "the kosher law."

Will, despite laryngitis, pulled out his guitar and gospel singer, Jennifer's Evan’s lent her angel gospel voice. Everyone joined in the song fest. It was a most enjoyable evening with a close circle of family and friends.

Cooking Class at Discovery Arts Academy in Cary, NC

2010-05-25T21:50:00.005-04:00

I'm taking Zacki's Catering Creations in a different direction now with teaching, speaking and private caterings; and they all bring me personal satisfaction. One of my favorite days, is the last day of my Culinary Arts class at Discovery Arts Academy in Cary, NC. This is when the students prepare a lunch for their invited guests (teachers, friends, family) to "show and tell." It is not just about "cooking," but setting a beautiful buffet table, displaying the gift baskets filled with jams, cookies and flowers and being the ultimate host. On one such Friday, a young student proudly gave a tour to my sister, Karen. He showed her his cubby hole, shared details about the classroom and the kitchen, but when he got to the girls' bathroom, let her peek in by herself. Karen, a former teacher, was very impressed with everything! And despite the wind, we had an outdoors picnic that afternoon. This past Friday was too hot for dining al fresco, so we set the stage indoors for "An Ancient Mediterranean Meal: Foods from the Time of Jesus". Candles were lit, roses scattered and the buffet lunch of the first century was served. Even the teachers had many questions about foods of that time and the importance of keeping Kosher!

Most of our students were Russian and all seemed to enjoy learning about ancient foods and making gift baskets for moms.

Our unleavened bread was toasted pita.

Anne Graham Lotz; Speaker, Southern BBQ and Fellowship at UNC Coach Sylvia Hatchell’s Home in Chapel Hill Country

2010-05-06T19:06:00.019-04:00

Under the big oak tree, Lamb Jennifer Evans and Anne Graham Lotz

Last Sunday, was a remarkable evening at UNC women’s basketball coach Sylvia Hatchell’s home. Most of us were under a huge oak tree with a breeze; despite the humidly of the 90 degree day. This gathering was a combination of Sylvia’s bible study, The Lambs and Albert Long and Danny Lotz's combined Men’s Group. Lamb Jennifer gifted us with her personal ministry of healing and music by singing "Amazing Grace", "Jesus Loves Me", "Elijah Rock", and "He Looked Beyond My Faults".

Anne Graham Lotz was our guest speaker. She is lovely in statue with the same infinite grace and passion for preaching as her father and the beauty of her mother. Anne's AnGel Ministry is currently drawing large crowds. Her father, Billy Graham says she's "the best preacher in the family." Having last heard Anne at Phillip’s Arena Atlanta, with 28,000 attendees, Sunday's gathering was a special evening to be with her; up close and personal.

Anne Graham Lotz speaking at one of her stadium events - CREDIT: AnGel Ministries

I first met Anne when she was 17 and engaged to Danny Lotz, the brother of assistant basketball coach, John Lotz. Danny was on the ’57 UNC National Championship team. Lennie Rosenbluth and Pete Brennan, also basketball heroes, and former Duke basketball coach Bucky Waters, attended Sunday's event. Anne spoke to us without a note card. “Could have blown away in the breeze,” she humbly remarked when mentioned to her. Anne shared some personal and current information about her world-known father, Billy Graham: he is 91 and sharp of mind, but with a body in decline. As she remembered him, she noted he was not the kind of father who would tuck you into bed. He was gone much of the time, but as a Christian role model, she would not trade for any other.

Then, Albert Long spoke about our hurried nature: that we rush and scurry and don't have time to make time. All of a sudden, the breeze picked up. There was that same kind of hush when you can hear a pin drop and time, if only briefly, seemed to stand still.

The evening ended as a gaggle of geese flew over and reminded me of an excerpt from Anne's book The Magnificent Obsession about what prompted Abraham’s desire to know God. Was it when Abraham observed the migratory habits of the birds and the way the sun came up every morning and went down every evening? Abraham reflected, these things must be more than just an accident or a coincidence?

Front cover of Anne's book, The Magnificent Obsession

Kitchen Re-Imaging

2010-04-23T06:55:00.006-04:00

Years ago, after modeling in NYC, another Ford model and I put our experiences together and started "Re-Imaging Consulting." The focus was teaching people to dress, eat, walk, talk and behave. As much as personal closets were prime for de-cluttering and riddance of too much stuff, most of these same clients needed an over haul of their kitchens. I was always drawn to that part of the home. Years ago, I had first hand tutelage being around my friend Martha Stewart and also working with her as a stylist. I had admired her ability to organize and multi-task. Sometimes, part of my job was in cleaning out her pantry or freezer, restocking it with fresh product and labeling everything. In the Westport kitchen, she had wide drawers that, when pulled out would reveal everything. Nothing was hidden. Nothing was without intention.
In cooking out of clients' kitchens, I often have a yearning to help simplify their lives with more accessible items and organization. Now I am back to re-imaging and de-cluttering again. I travel with my housekeeper, Veronica or my apprentice/assistant. I assess, she cleans. I shop and she puts it back together again.
My friend Tina has little personal time heading up Pathfinders at Duke Oncology (www.cancer.duke.edu/pathfind). With a "new" old house that can be a haven for meetings outside Duke's hospital environment, a place to host dinners and just hang, it now feels like a real home. We have christened it "The Sunflower Cottage." Sunflowers always face the sun and as Tina, they radiate light. Here are a few sample photos of Tina's darling yellow cottage in Trinity park; the clutter and the result:

"Jesus Feast" in the Durham Herald

2010-04-23T06:48:00.009-04:00

From the Durham Herald

Faith in Focus:
Published: Apr 21, 2010 02:00 AM

'Jesus Feast' takes the wheel
BY FLO JOHNSTON, Correspondent

A Durham private chef is taking her "Jesus Feast" on the road. Zacki Murphy, owner of Zacki's Catering Creations, has begun offering a presentation called "An Ancient Mediterranean Meal: Foods from the Time of Jesus" to congregations in the area.

Photos of King's Park International on Good Friday. After a cooking class of foods from the first century, 65 members of KPIC attended this special night of "An Ancient Mediterranean Meal; Foods from the Time of Jesus." No fried chicken, pork BBQ, shrimp nor chocolate!

Recently she served a buffet to 125 members of Grey Stone Baptist Church and on Good Friday, she brought her presentation and the buffet to the Youth Life Foundation of the Triangle at King's Park International Church.

She goes into the churches where she teaches volunteers how to make foods of the first century and instructs them in how to set up an attractive buffet table. She gives a 12 to15-minute power point presentation, especially about the kosher laws of that time and what foods were available and how food was gathered and prepared.

"I have the help for authenticity from consultants Carol and Eric Meyers of the Duke Department of Religion," Zacki said. "They have been to Israel many times and they keep me kosher."

The $10 menu (she charges only for the food, not for her services) begins with new wine, sparkling grape juice and includes hummus with flat bread; bittergreen salad; pomegranate, with molasses dressing, vinegar and olive oil; cucumbers, scallions, herbs and honey with sesame sticks; roasted chicken, marinated in citrus juice, olive oil, and rosemary; roasted vegetables and seven grain kashi bread made mainly from wheat and barley. Prune newtons are served for dessert though they may be made with figs or apricots as well. The cake part is made of almond flour and honey.

"My lessons include insightful teachings about methods of food gathering and preparation, and I will discuss incorporating these ancient Mediterranean recipes into your daily life," she said.
A native of Hillsborough and a graduate of UNC-Chapel Hill, Zacki has sampled many world cuisines on location as a successful Ford model. Her passion for fresh regional food was rekindled as a food stylist for Martha Stewart and as owner of Zacki's BBQ in New York City before moving back to this area five years ago.

Zacki can be reached at (919)360-7744 or zackisculinary@aol.com.

Easter Weekend

2010-04-07T08:12:00.009-04:00

Our Easter weekend began on Good Friday with a cooking class at the King's Park International Church just around the corner from me. It is so big, that I describe it as "the Dean Dome with a steeple." For the Youth Foundation, we had 64 people for another successful "An Ancient Mediterranean Meal: Foods from the Time of Jesus." Everyone seemed to enjoy the healthy, low- cal menu and recipes we shared.

On Sunday, I joined my dear Croatian friends, Zoro and Zivko for an outdoor celebration at their home with tasty European fare provided by their friends: carrot and beet salads, dark yellow deviled eggs from the Z family's 5 chickens, suckling pig, smoked sausages and lots of food with much garlic and scallion. Zora's delicious homemade bread is always a treat and labor of hospitality.

Zora's Fabulous Bread - a daily staple; The path to Bob's gardens; Amalie, our Easter girl tries the doggie door

Then, onto Hillsborough to sister Karen's for an early supper. Husband Bob had transformed their backyard into 10 mini gardens where Mali and Kikko (my pups) enjoyed running around with Chip, Karen and Bob's rescued lab. A new screened in porch gave us some relief to a very warm day. After an Easter egg hunt for our young guests, we drank presco, snacked on truffled cheese, an Easter ham, fresh beets with goat's cheese, fresh asparagus, and Karen's famous yeast rolls. We ended our feast with angel food cake with lemon curd, fresh fruit and port. It was just about a perfect day.

From Genesis House to Grey Stone Baptist Church: A Healthy Mediterranean Meal Cooking Class and presentation.

2010-03-24T20:09:00.016-04:00

We recently held a cooking class in Durham's Genesis House kitchen. This is a home for 3 families in transition. Most of the enthusiastic participants were kids eager to learn. Though this was a different menu from the usual fast food fare, many stepped in to prepare a delicious supper. There was hardly a crumb left.

This Sunday, at Grey Stone Baptist Church, we briefly joined the stage with Dr. Allan Wangler of Duke. He was the keynote speaker, with his
3-D presentation of the Shroud of Turin; a topic of passion and controversy that he has devoted thousands of hours to research.

We again held a cooking class in the church's kitchen with an amazing group of volunteers, who smashed and mashed with out the aid of a food processor. They toted, decorated tables with palm fronds, served and cleaned up. After a brief talk about: An Ancient Mediterranean Meal; Foods at the time of Jesus, everyone seemed to enjoy this low cholesterol, low calorie diet...and the salad and veggies went first.
Here was our menu:
• Sparkling Grape Juice
• Hummus with Pita Bread
• Salad of Mixed Bitter Greens/Spinach with Dried Apricots and
Plums, Sesame Sticks and a Pomegranate Molasses Dressing
• Citron/Rosemary Chicken served with Seven Grains and Grilled
Vegetables (Onions/Leeks/Olives)
• Fresh Melons, Grapes and Apricot/Plum
Almond Bars

A Weekend in Laurinburg

2010-03-10T20:28:00.010-05:00

Photos of Thomas Walton Manor in Laurinburg - http://www.thomaswaltonmanor.com/

Ms. Mosberg - The Cook at Thomas Walton Manor

The last week of February, I was the keynote speaker for the annual Women's Health Event, sponsored by Scotland Memorial Hospital Foundation in Laurinburg. There were 220 plus for the Women's Health Event, a wonderful day of “Love, Laugh and Learn.” My address was titled "Attitude is Everything: What's on Your Plate?" Here is what was written:

Murphy presented four areas to focus upon as a way to help keep one's life in balance.

"The first is work and by work, I mean not only a professional job, but work you do at home," she said. "My mother was known as a 'housewife', but she did so much more. She gigged frogs, she killed 26 copperheads one summer when I was growing up in Chapel Hill, took my sister and me to all our classes and did far more than just being a 'housewife'."
On the second topic, leisure, Murphy asked the audience their favorite pastimes, which included beading, scrapbook making, baking and painting. Murphy advocated a period of "quiet time" as her third area of living in balance, a retreat she called essential to a balanced life. Murphy urged the audience to take the time to read or listen to books on tape, to take a luxurious bath, to watch a favorite movie, and to take time to pray or meditate. Fourth on the list was exercise.
"All four will help you to maintain a positive attitude," she said.

Murphy urged the audience to refrain from exposure to "toxic people", using a quote from Mohandas Gandhi to illustrate her point.

"I will not let anyone walk through my mind with their dirty feet," she quoted the late spiritual leader as saying.
"Practice positive thinking every day," Murphy said, "and don't say something to yourself you wouldn't say to others. Press the delete button in your mind if you do."
Besides, this keynote address, I spoke to their board of directors the night before on the subject of: “An Ancient Mediterranean Meal; Foods in the Time of Jesus.” Afterwards, a treat for me, was retiring to a bed and breakfast; The Thomas Walton Manor where every room was beautifully decorated and had different names. There was a tray of tea snacks; crustless tuna sandwiches, cheese crackers, fresh fruit and a mini lemon pound cake. Everything was decorated with pansy flowers and little bundles of thyme. The chef, after my own heart of using flowers/herbs is Ann Moberg and has been “heaven sent” with her delicious foods and hospitality. The following morning, she presented a breakfast of ham quiche, sliced fruit, and hot coffee in the conservatory with a view of the garden…This was a delightful weekend combined with at least 3 of the 4 areas of balance; work, leisure for a few moment and quiet time in this quaint town.

An Ancient Mediterranean Meal: Foods from the Time of Jesus

2010-01-29T15:13:00.006-05:00

During this unique and enlightening presentation, you will learn about the food of Jesus' time. Caterer Zacki Murphy will prepare a meal inspired by what the people of this biblical time ate, including insightful teachings about methods of gathering food and preparation. Zacki will talk about incorporating these ancient Mediterranean recipes into your daily life to dining etiquette in the time of Christ.

Zacki has presented An Ancient Mediterranean Meal to groups of all sizes, including UNC Women's Basketball Coach Sylvia Hatchell's Bible Study Class and 100 guest leaders for Missions to the World.

Foods from the Time of Jesus is a great learning event for your group. Zacki's Catering Creations looks forward to bringing her teachings and cooking to you; whether it's for your church congregation, youth group, Bible study or other occasion.

To schedule a catering and presentation, please call Zacki Murphy at 919-360-7744.

No Shopping, No Cooking. Supper Time & the Living is Easy!

2010-01-22T21:04:00.004-05:00

No Shopping, No Cooking. Supper Time & the Living is Easy!

We are delivering in your neighborhood. Make your selections from our menu below, place your order via email or phone by Sunday. All you have to do is heat/serve! Deliveries this winter are $10 in Durham area or pick up at home/office.

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

How it works based on 2 or more people. (Some exceptions made for 1):
Step 1: Select 5 entrees or less, one dessert, one salad and one bread. Extra entrees pp are $8, salads,soups, veggies, desserts for 1 are $5 each and soups for 1; $6

Step 2: Call or email us your order the day before and we will deliver the next day. Provide your name,address, phone number, order, method of payment and preferred delivery time after 5 pm). We accept cash or check

Cost: $100 for 2 people plus delivery charge. Numbers can be increased and food doubled.

Choose 5 Entrees: Can be doubled

1. Lemon/Rosemary Chicken on Couscous

2. Spaghetti with Tomato/Volka Sauce

3. Cheese Ravioli with traditional homemade Tomato Sauce;organic tomatoes

4. “Winter Soup’s On!” (Choose 2 pints): Beet Borscht, Carrot/Dill, Chicken and Dumplings

5. Delicious Mussels in Spicy Tomato Sauce

6. Veggies. Twice Baked Potatoes with Feta or Blue Cheese Stuffing, Homemade Apple Sauce, Hopping John

7. Hickory Smoked Lexington Style BBQ (Buns if desired)

Choose 1 Salad:
Club 21 Salad of Iceberg Lettuce Wedge/Toasted Almonds/Blue Cheese Ranch Dressing, Waldorf Salad, Mixed

Green Salad w/Feta

Cheese/Sliced Oranges/Fennel or Veggies, Cole Slaw w/ Poppy Seed Dressing
Choose 1 Bread:

Flat Bread, Whole Wheat Baguette, Dinner Rolls
Choose 1 Dessert:
Brownie Bites, Lemon Pound Cake, Southern Trifle, Persimmon Pudding, Sweet Potato Cheese Cake,
Valentine Cookies
Drinks: for additional cost) $8 for one quart
Peach or Raspberry Tea/mint/lime, delivered in a 1quart jar!

Christmas in LA …and a Taste of Algiers

2010-01-03T13:06:00.007-05:00

Sister Karen, husband Bob Ireland and I ventured to Playa Del Rey to celebrate Christmas with Nephew Jonathan, wife Lu Lu and baby Owen. Our joy, of course was having a new baby in our small family, who occupied most of our attention and amazement. Owen got the most pressies and has a wardrobe to last him a year…and from Auntie Z, lots of Carolina blue from bib to toes.

From left to right: Owen in Christmas Lights; Nephew JP, his son Owen and wife Lu Lu at Playa Del Rey; Lu's Couscoussiere & Steaming Stew

Lu’s father, Claude Mesrour is Algierian and passed onto his daughter the love of this healthy Mediterranean cuisine. She has a beautiful copper couscoussiere and the night before Christmas Eve began the arduous task of preparing the couscous. I am including a recipe from Claude and adapted it so that you do not need a couscoussiere nor hours of prepping.

A Couscous Feast

2 T. Olive Oil
I large Onion, diced
1 T. minced Garlic
6 pieces of dark and white meat Chicken
*2 cups Chicken Stock
1- 9 oz. can Tomato Paste
3 - 28 oz. cans of diced Tomatoes
1 t. Cumin Powder
1 T. Salt
1 T. fresh Black Pepper
5 Bay Leaves
½ lbs. fresh Green Beans, cut into 1inch pieces
½ lbs. diced Carrots
½ lbs. diced Celery
½ lbs. diced Cabbage
1 can Garbanzo Beans, drained
Mild Peppers in Vinegar
Box of Couscous
Water or Chicken Stock
4 oz. Butter
Salt and Pepper to taste

Heat Olive Oil in skillet and sautéed Onions, Garlic. Add and sautéed Chicken pieces. Remove from heat.

In large stock pot, heat the Chicken Stock, Tomato Paste, diced Tomatoes, Cumin, Salt, Black Pepper. Bring to boil. Add Onions, Garlic, Chicken, Green Beans, Carrots, Celery, Bay Leaves. Simmer covered about 30 minutes. Add Cabbage and Garbanzo Beans and simmer about 30 minutes more.

Prepare Couscous as on Package.

*Chicken Stock: Take the carcass of a chicken. Place in stock pot with enough water to cover. Add a couple of chopped celery stalks, a cut up carrot, onion, garlic, salt and pepper to taste…and anything leftover for flavor, such as parsley, scallions and other savory herbs and spices. Homemade stock can be put into baggies and frozen. This is so easy to make and much better choice than canned stock and a money saver…and no MSG.

In large Soup plates, ladle first hot Couscous, then add the remaining ingredients. Offer pickled Peppers.

This is a meal unto itself, as good the next day for leftovers…and with very few calories.

Bon Appetit,

Zacki

Zacki’s Catering Creations can help you with your Christmas or New Year’s Wish List…

2009-12-06T09:35:00.005-05:00

Zacki’s food styling and decorating as featured in Martha Stewart’s Christmas and locally for the Hope Valley Garden Club

Zacki’s Catering Creations can supply your holiday needs.

We will:
- Visit your home and offer an evaluation/consultation for decorating

- Utilize what you have and make suggestions for a fresh approach

- Create custom holiday gift baskets and wreaths

- Shop for you if you want special gifts and not battle store traffic

- Prepare delicious holiday food
We look forward to making your holidays more relaxing!

We are excited about the holiday season because that means warm soups, comforting entrees and decadent desserts! You’ll love our chicken and dumplings, shrimp and grits and southern trifle with fruits.

Planning your office holiday party this season? Check out our Corporate Menu for creative buffet and boxed lunch selections. Maybe you’re hosting the big holiday event at your house this year…don’t let the stress of cooking get you down…check out our Signature Entertaining Menu. Wow your guests with Zacki’s deviled eggs, homemade pimento cheese, Lexington BBQ.

If you need some help with your gift giving list, a Custom Gift Basket from ZCC is the way to go. Whether it’s your boss, your neighbor or your best friend, we’ll create a custom gift basket with the freshest food, flowers and herbs. You can find our catering and basket menus at www.zackiscateringcreations.com.

The holiday season is a great time for children and “Girl’s Night Out!” parties, too. We offer a series of custom cooking and etiquette classes in our professional kitchen, our home or yours. The purpose is to teach the basics of courtesy, cooking skills, crafts & self-esteem to kids and adults. To see our list of classes please visit our blog: http://www.zackiscateringcreations.blogspot.com.

We are now offering a weekly meal service –-- with homemade meals delivered right to your door! You choose a salad, 5 entrees with sides, bread and dessert; all you do is heat and serve! You can find our weekly menus posted on our blog.

We look forward to hearing from you and helping you make your holiday season delicious and memorable!

Cooking Classes

2009-11-16T21:42:00.003-05:00

Fall Classes
We are offering a series of custom classes at the professional kitchen EV SouthPoint Market, our home or yours. Our purpose is to teach the basics of courtesy, cooking skills, crafts & self-esteem. Our minimum is 4 persons per class. Classes are 90 minutes except where specified. Times can be arranged to suit your schedule and classes customized for your interest.
E-mail: zacki@zackiscateringcreations.com with questions or to sign up

Fall Treats
Mondays for 4-6 year old boys & girls at $35 each. Sweet treat making and card creations; all in a take home basket. Bring small basket, photos of family, pets and favorite things.

A "Sweet Pea" Tea Party
Tuesdays for 4-6 year old girls at $40 each. Our tea parties include making crafts, invitations, preparing tea faire and hosting.

Minding Your Manners
Wednesdays for children over 7 at $50 each. Over a light meal they have prepared, children learn the basics of good manners at home, school and in public. Table setting and introductions will be demonstrated. A session for the whole family called: "Taking My Manners on the Road" can be taught at your home, church or school.

AS SEEN ON WRAL
"S'more Chocolate, Please!"
Thursdays for kids over 6 at $35 each. Good Manners & chocolate treats! "Ms. Manners" will share tips on entertaining & recipes even Willy Wonka would envy!

"Girls Night Out" Soup's On!
Wednesdays are our continued classes. Minimum of 4 adults. $50 pp includes drinks, food and recipes to take home. You will be hands on making three fall/winter soups. By night's end, you will have had fun, soups to take home, new recipes to share with your family & friends!

"Girl's Night Out"- Wine Pairing & Hors D'oeuvres
Thursdays from are our classes with a minimum of 4 adults. The class fee of $60 includes wine and hors d'oeuvres. Wines are paired to match our delicious party fare such as; Gorgonzola/Pecan Grapes, Shrimp Toasts, Curried Chicken Salad in Pastry. Other custom cooking classes offered: "Holiday Treats” and “What to do with Left-Overs!”

Weekly Meal Delivery Menu

2009-11-08T11:18:00.004-05:00

Sutton Place Fall Party; NC State Starving Student Basket

No Shopping, no cooking! Supper time and the livin' is easy!

We are delivering in your neighborhood. Make your selections from our menu below, place your order via email or phone, we’ll drop off. All you have to do is heat/serve! Deliveries this fall are $10 in Durham area or you can pick up at my home/office

"Thank you so much for the delicious barbeque lunch you kindly made for my staff and me. I appreciate all that you did to make it such a special lunch. You not only make delicious food, but your attention to detail did not go unnoticed." ...Roy Williams, Head Basketball Coach, UNC

How it works based on 2 people:
Step 1: Select 5 entrees, one dessert, one salad and one bread. Extra entrees pp are $6, salads, soups, veggies, desserts for 1 are $4 each and soups for 1; $6
Step 2: Call or email us your order the day before and we will deliver the next day. Provide your name, address, phone number, order, method of payment and preferred delivery time after 5 pm).

We accept cash, check or debit and credit card payments via Paypal.

Cost: $100 for 2 people plus delivery charge. Numbers can be increased and food doubled.

Choose 5 Entrees: (Can be doubled for family portions)

1. Yummy Spaghetti with Homemade Mushroom/Tomato/Basil Sauce

2. Sides (Choose 2): Baked Potato with Spinach/Feta Stuffing, Mac and 5 Cheeses, Collard Greens, mashed Sweet Potatoes or Chipote Mashed Potatoes, Squash Casserole, Homemade Apple Sauce
3. Pork Loin with Mango/Sweet Pepper Sauce on Brown Rice

4. “Fall Soup’s On!” (Choose 2 pints): Chicken and Dumplings, Tomato/Basil,

5. Meatloaf on Mashed Potatoes with Homemade Tomato/Mushroom Sauce
6. “Milli, Make Some Chili”

7. REAL Swedish Meat Balls on Egg Noodles with Lingon/Cranberry Sauce

Choose 1 Salad: Delicious Chick Pea/Lentil/Feta Salad with Lemon/Olive Oil, Yummy Ratatouille Salad, Iceberg Lettuce with

Blue Cheese/Toasted Almonds/Ranch Dressing, Mixed Green Salad with Veggies/Goddess Poppy Seed dressing
Choose 1 Bread: Whole Wheat Baguette, Banana Bread, Zucchini Bread, Rolls, Corn Bread

Choose 1 Dessert: Chocolate/Caramel Brownies, Toasted Angel Food Cake with Strawberry Filling, Lemon Mousse, Southern Trifle

Drinks: for additional cost) $8 for one quart
Peach or Raspberry Tea sweetened w/aspartame/fresh fruit/mint, delivered in a 1quart jar!

A Jesus Feast and a visit from Mama Mary of South Africa

2009-10-30T07:07:00.008-04:00

Being the caterer for today’s study at UNC's Women's Basketball Coach, Sylvia Hatchell's Bible Study, I presented a Jesus Feast; What Jesus and his disciples would have eaten 2000 years ago. In researching this, I realized that not only was this Mediterranean Feast organic, but very healthy with simple ingredients and preparation. Jesus did not have diet sodas with Asparatame or Splenda. There was no MSG. He drank a lot of wine and water. Much raw food was consumed such as apricots, grapes, dates, apricots, pomegranates, grapes, oranges to almonds, spinach, lettuces, parsley, lentils, radishes, scallions, sesame seeds. There were no tomatoes nor potatoes. Fish was a main staple and at times, if no fire, our Sashimi and Ceviche was probably “on the menu.” They did have olive oil, lemon, vinegar, salt, feta cheese, yoghurt. Fish would have also been cooked over wood, smoked, pickled. Lamb was a special source of protein as well as chicken. Jesus would not have been addicted to my Lexington style Pork BBQ as the 4 non-kosher Jewish backers of my NYC BBQ restaurant in the 90’s.

Here is what we served today for our Jesus Feast:

Sparkling Grape Juice
Spinach Salad with beets/oranges/scallions/radishes/pomegranate seeds with dressing of olive oil/lemon juice/scallions/sesame seeds/salt
Cucumber Salad with Yogurt/lemon juice/parsley/scallions
Lentil Salad with chick peas/celery, scallions, feta cheese and lemon olive dressing
Flat breads
Sesame and Chick Pea Dip in Artichokes
Assortment of Oranges/Dates/Grapes, Almonds

Sparkling grape juice; Assistant Currie and Judy Roberts

Zacki with Mama Mary

The Journey; Memorial, Croquet & a Feast for our Beloved “Gino”

2009-09-30T21:03:00.021-04:00

Rancho Paradiso; a home/museum on the Roaring Fork River, surrounded by 200 pieces of sculpture

Gene "Gino" Adcock; November 21, 2008

Sculptor extraordinaire, chef, mentor, master flirt, consummate host, maker of "you nique" humor, artist of life. Gone to join his beloved Jeanie

My first remembrance of Gino was about 34 years ago. He picked up Jeanne Lawrence and me in his Excalibur convertible and whisked us off to the Hollywood Bowl. Don't recall who was playing, but will never forget Gene's Chinese cellophane noodles with cucumbers and sesame seed dressing.*

Given the challenge of celebrating Gene’s life almost a year after his passing, I knew that it would have to be a “Gino” feast. This would be after the service down by the river, where we took his and Jeanie’s ashes and dropped them in the water with red and yellow roses…What a beautiful day it was. What a beautiful day it was. Listen to “Take me to the River” by Talking Heads on this link: http://rhaplinks.real.com/rhaplink?rhapid=6319293&type=playlist&title=Playlist&from=sansaclip rhapid=6319293&type=playlist&title=Playlist&from=sansaclip.

Following the scattering of ashes, there was a two-hour croquet tournament. Champagne/wine was in a ice contained wheel barrow…and the feast began!

Left to right: Croquet on the lawn, Gino Antipasti Platter, Coconut Shrimp/Apple Dip Smoked Salmon with Guacamole/Ponzu Sauce

Left to right: Procuitto wrapped Asparagus, Goat Cheese, Tomato/Ginger Jam, Fig/Blue Cheese/Pecan Terrine, Giant Prawns/Spicy Cocktail Sauce

“Our sincere thanks, love, appreciation, gratitude to you for the wonderful food, meal, presentation you gave for Gene’s indescribable, special, happy/sad memorial Day. Meeting you also made it so special.”…Janet and Herb Weisbard
*Gino, an interior Designer not only had fabulous taste, but threw wonderful parties. We often gathered at his Brentwood home or Ma Maison Restaurant in Beverly Hills, where he was the ultimate host and we took cooking classes with the best chefs in California. After moving to Carbondale, Colorado, he followed his renowned sculptress wife, Jeanie, into the shaping of marble and bronze. The studio was part of their home next to the Roaring Fork River where Magpies often landed on their head.

They traveled to Italy to select their next marble, entertained with incredible style and held annually a croquet gathering and July garden party...When his dear Jeanie, passed of a second bout of breast cancer, he continued to celebrate her life, though he missed her terribly. Their art is eternal...In his last Christmas card, always hand written, were Gene's words of cheer; "Let's make sure before we leave, we are happy with the way we turned out."…So long for now and thank you for all the fun and memories!

Love always, ZM

UNC FedEx Global Event

2009-09-30T20:23:00.007-04:00

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

2009-09-08T17:23:00.015-04:00

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

Three Girlfriends

2009-09-04T11:33:00.019-04:00

Once upon a time in the 70’s, there were three, almost inseparable, girlfriends: Zacki, Melody and Ginny (pictured left). Ginny (affectionately known as Ginger) was one of the first women on Wall Street. Melody went from being an art teacher in Connecticut to Wall Street and living with Zacki in the city. They found common ground in meeting at Jim McMullen’s Restaurant, where Jim (a Ford model like Zacki) never let "the blonds" buy a glass of wine.Later, another investment mogul, Bill Fleckenstein, known today for his book, Greenspan's Bubbles: The Age of Ignorance at the Federal Reserve came in from Seattle and whisked Melody away to a life of horses, tennis, an investment in a vineyard and 26 years of marriage that produced Jacqueline, Ginger’s Goddaughter and Nicole, Zacki’s Goddaughter.
Fast forward to the present: Last weekend, with Hurricane Danny being a nuisance, everyone is gathered in Remsemburg, Long Island, NY at Ginger’s fabulous country home for Mel’s 60th birthday and a reunion.
Below: Ginny's country home and table setting of hydrangeas from garden; Family Circle magazine photo shoot taken at Ginny’s house and styled by Zacki Murphy

For Starters, Zacki made:
Roasted Shrimp with Fig Chutney and Shrimp Cocktail with Zapper Sauce
Fresh Cantaloupe with Prosciutto
Toasted Baguettes with Goat Cheese and topped with Zacki’s Tomato/Ginger Jam
Local Cheeses and Grapes
Smoked Salmon with Honey Mustard/Dill/Lemon/on Whole Wheat
Ginny's Mom's Cheddar Cheese Wafers with Rosemary

Below: Brie & local, toasted baguettes/goat cheese/tomato and ginger jam, roasted shrimp with fig chutney

For the Main Course:
Ginny, with grill maser Bill, made Chilean Sea Bass that had been marinated in a Sesame/Teriyaki Sauce

Ribeye Steaks that were manna from Heaven

Roasted Corn/Tomato side (now on my menu this week)

Tomato/Mozzarella/Basil Salad

The Grand Finale:
To finish this meal off with a bang were the most beautiful Peach Pies I have EVER seen. A local farm stand prepares a baked Crust with Whipped Cream/Custard and tops with dozens of slices of fresh local peaches with a glaze. They were a mile high!

We had more wine, Champagne and then “roasted” Mel with a skit of our beginning of lasting friendship and mostly staged, where else, but McMullen’s Restaurant. It was a wonderful gathering of old friends, Godchildren, memories and new remembrances.

Above: Melody and Paul Perkins aka "Preppy," Bill Fleckenstein and my beautiful Goddaughter, Nicole

Week of August 31

2009-09-02T23:19:00.003-04:00

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

2009-08-25T10:51:00.008-04:00

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

German Feast

2009-08-14T13:40:00.023-04:00

We created a “German Smorgasbord” at a private home in Chapel Hill. Everyone dressed up as if they were the Von Trapp family (from Austria). There was German music, icy beer and of course our feast:
Asparagus wrapped in Black Forest Ham, Fig Canapés with Mustard-Onion Jam, Sauerkraut/Potato/Smoked Ham Balls with Mustard Dipping Sauce, Sauerbraten with thick Gravy (that included, strangely enough Ginger Snaps) and boiled Red Potatoes, sides of Red Cabbage, Beets in Sour Cream and Sliced cucumbers from the "Secret Garden."
The finishing touches were two Kuchen's; German summer desserts of fresh fruit that resemble a cross of pie and cake. We did one with Granny Smith Apples and added Figs to the other.

Also, in case you’re wondering, here’s a brief history of Sauerbraten, or German pot roast.
(Source: Wikipedia)

Sauerbraten is a German pot roast, usually of beef (but other meats such as venison, lamb, mutton, pork, and horse are sometimes used), marinated before cooking in a mixture of vinegar, water, spices and seasonings. Sauerbraten is traditionally served with red cabbage, potato dumplings (Kartoffelklöße), Spätzle, boiled potatoes, or noodles. While many German-style restaurants in America pair potato pancakes with sauerbraten, this is common only in a small part of Germany.

Sauerbraten was originally made with horse meat but today it is almost always made with beef[21] The town of Eschweiler, Germany has a long horse butcher tradition, and sauerbraten is one of its culinary specialities.
Several sources believe sauerbraten was invented by Charlemagne in the ninth century AD as a means of using leftover roasted meat. Saint Albertus Magnus, also known as Saint Albert the Great and Albert of Cologne, is also credited with popularizing the dish in the thirteenth century. Julius Caesar has been assigned a role in the inspiration for sauerbraten as he purportedly sent amphoras filled with beef marinated in wine over the Alps to the newly founded Roman colony of Cologne. According to this legend, this inspired the residents of Cologne to imitate the Roman import. While quite common, these claims are largely unsubstantiated.

Sauerbraten marinating

A solid cut from the bottom round or rump is marinated for three or four days, or as many as 10, before cooking.

Red wine vinegar, wine, and/or water typically forms the basis of the marinade, which also includes earthy aromatic spices such as peppercorns, juniper berries, cloves, nutmeg, and bay leaves and less commonly coriander, mustard seed, laurel leaves, cinnamon, mace, ginger, and thyme. The marinade may also include vegetables such as onions, celery, and carrots. The acidic marinade helps tenderize the (typically tougher cut of) meat before it cooks. Buttermilk is also used as a marinade in certain regional varieties. It is frequently advised to marinate the meat in an earthenware, glass, plastic, or enamel container so the acidic marinade does not react with the vessel during the extended marinating process.

After the meat is removed from the marinade and dried, it is first browned in oil or lard and then braised with the strained marinade in a covered dish in a medium oven or on the stovetop. After simmering for four hours or more, depending on the size of the roast, the marinade will continue to flavor the roast, and as the meat cooks, its juices will also be released resulting in a very tender roast.

After the roast is cooked, the marinade is strained and returned to a saucepan where it is thickened (often with crushed gingerbread, lebkuchen, or gingersnaps, flour, sour cream, brown sugar, and/or roux) which brings both body and flavor to the sauce. Before it closed its doors in 1982, Luchow's famous German restaurant in New York City used crushed gingersnap cookies to season and thicken the gravy of its sauerbraten, one of the favored dishes. This style was made popular in the U.S. after the publication of “Luchow's German Cookbook: The Story and the Favorite Dishes of America's Most Famous German Restaurant” by Jan Mitchell in 1952. In the popular Rhineland version (Rheinischen Sauerbraten), sugar and raisins are added to the gravy in order to give the dish some countering sweetness.

Menu for week of August 10

2009-08-12T15:14:00.001-04:00

Tomatoes, basil, squash, cucumbers, mint galore and butterflies are our bounty of plenty from the “Secret Garden” in Hillsborough. We are offering some delicious buffet, picnic food, beautiful custom baskets. Go to our website for other downloadable menus: http://www.zackiscateringcreations.com/

Bulgar Wheat Salad - Fresh Ratatouille - Pasta with Pesto: $4-$6
Dr. Bob’s Pecan/Olive/Cream Cheese on German Bread - Savory Chicken Salad in Spinach Wraps: $5 – NC Watermelon or Cantaloupe: $4-$6
Sicilian Calamari Salad: $6

NEW: Delicious Little Breads (serves 2-4) Zucchini: $5-$12
Double Squash - Lima Beans and Corn: $4-$8

Lexington Style 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 - Roasted Tomato Pepper Basil Soup: $4-$8

Dessert

Yackety Yack Chocolate Chip Cookies/Raisins/Peanuts: $5-Peach Kuchen: $5
Strawberry/Rhubarb Cobbler$5 – After Monday: Chocolate/Zucchini Cupcakes: $4

Drinks

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

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

My corporate lunch special for week of August 10th for $10 is:

Sandwiches of choice-Savory Chicken Salad in Spinach Wraps or Black Forest Ham/Honey Mustard on Guglehof Bread or Dr. Bob's Pecan/Olive/Cream Cheese Sandwich

Salads of Choice - Bulgar Wheat or Pesto Pasta or Cucumber/Tomato or Ratatouille

Dessert of choice- Key Lime Bars or Coffee Brownies

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 of BBQ Chicken/2 sides/Dessert/Fruit/Tea: $18 per person with Basket
Blood Orange 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

Personal Chef Menu

2009-07-31T10:05:00.001-04:00

Save yourself time and money next week with imaginative made-from-scratch meals from Zacki’s Culinary Creations!

Zacki Murphy is a professional chef specializing in southern cuisine. She is a former restaurateur and food stylist for Martha Stewart. She uses only the freshest, local ingredients including fruits, vegetables, flowers and herbs from the “Secret Garden” in Durham. Make your selections from our menu below, place your order via email or phone, we’ll deliver and all you have to do is heat and serve!

How it works:
Step 1: Select 5 entrees, one dessert, one salad and one bread.
Step 2: Call or email us your order by 3pm on Sunday. Provide your name, address, phone number, order, method of payment and preferred delivery time (Monday delivery between 2-6pm). We accept cash and credit or debit via Paypal. 919.360-7744 or zacki@zackiscateringcreations.com.
Cost: $50 per 1 hour plus your cost of food.

Sample Menu
Choose 5 Entrees:

Tuna Nicoise Salad with Fresh Tomatoes/Olives/Potatoes
“Soups On!” (choose 1): Roasted Tomato Basil, Cucumber/Dill Soup or Tortilla/Chicken
Fresh Pesto Sauce over Bow Tie Pasta
Scampi Shrimp over Grits with sautéed Green Tomatoes
Meatloaf/Homemade Tomato Sauce over Mashed Potatoes
Chicken/Spinach Enchiladas
Tuna Casserole with Water Chestnuts, Celery and fresh Mushrooms
BBQ Chicken with Zacki’s Hot ‘Nuff Sauce with a side of Slaw
“Eat Your Veggies!”: Butter Beans and Corn, Scalloped Tomato Pudding, Yellow Squash and Zucchini
Chicken Pot Pie for two

Choose 1 Dessert:
Yackety Yack Cookies (Chocolate chip, Chocolate Raisins and Peanuts. Yum!) or Fruit Trifle or Blueberry Cobbler

Choose 1 Salad:
Potato Salad with Lite Ranch Dressing or Caeser Salad with Lemon or Lite Ranch Dressing

Choose 1 Bread:
Cornbread or French Loaf

Drinks:(for additional cost) $8 for one quart
Peach or Raspberry Tea sweetened with Aspartame and garnished with fresh fruit and mint and delivered in a one quart jar!

(Selections subject to change without notice due to seasonal availability.)

NEW! Personal Chef Menu

2009-07-09T18:54:00.000-04:00

Save yourself time and money next week with imaginative
made-from-scratch meals from Zacki’s Culnary Creations!

Zacki Murphy is a professional chef specializing in southern cuisine. She is a former restaurateur and food stylist for Martha Stewart. She uses only the freshest, local ingredients including fruits, vegetables, flowers and herbs from her own Secret Garden in Hillsborough.

Make your selections from our menu below, place your order, we’ll deliver (for free!) and all you do is reheat and serve!

How it works:
STEP1: Select 5 entrees, one dessert, one salad and one bread

STEP 2: Call or email us your order by 3pm on Saturday. Provide your name, address, phone number, order, method of payment and preferred delivery time (select a time on Monday between 2-6pm). Phone: 919-360-7744 or Email: zacki@zackiscateringcreations.com

COST: $100 for 2 people.
We accept cash, check or Paypal (for credit/debit cards).

Choose 5 Entrees:

Tarragon Chicken Salad with Gazpacho Soup
Scampi Shrimp and Grits with Sautéed Green Tomatoes
Cornish Hens with Mango Chutney and Cous Cous
Pork Tenderloin Medallions with Peach Chutney over Brown Rice
Tuna Casserole and Scalloped Tomato Pudding
Lexington-style BBQ with Zacki’s Hot ‘Nuff Sauce with buns, BBQ Slaw and Collard Greens
BBQ Chicken with Zacki’s Hot ‘Nuff Sauce with Green Beans and Country Ham

Choose 1 Dessert:
Yackety-Yack Cookies (Chocolate Chip, Chocolate Raisins and Peanuts)
Blueberry Cobbler

Choose 1 Salad:
Potato Salad with Lite Ranch Dressing
Green Salad with Lite Ranch Dressing

Choose 1 Bread:
Cornbread
Toasted Baguette

Menu for week of July 6: Box Lunches, Buffets, Picnics

2009-07-06T09:44:00.000-04:00

Our organic garden is overflowing with bounty, as well as the Farmer’s Market. We are offering some delicious buffet and picnic food and custom baskets. Our corporate catering or family size specials are listed below.

Lite Pasta Veggie Salad/Ranch Dressing/Z.’s homemade Fromage Blanche cheese: $4-$6
Curried Chicken Salad with Grapes and Toasted Pecans/Lite Dressing: $6
Tarragon Chicken Salad on Greens: $6

NEW: Delicious Little Breads for 2- 4; Zucchini/Pecan : $8-$12

Club 21 Lettuce Wedge with Blue Cheese/Ranch Dressing/toasted Almonds: $6
After Monday: Chinese Box Picnic: BBQ Chicken Drumstick/Sweet Potato Salad/Lite Pasta Veggie Salad: $6 pp - Salad Shrimp on Greens with Cucumbers/Lite Dressing: $6

Eat your Veggies: Black Eyed Peas with Green Beans/Ham - Green Beans with Onion/Ham - Scalloped Tomato Pudding – Corn Pudding: $4-$8

Lexington Style 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
Fresh Tomato/Basil - Kitty Murphy’s Brunswick Stew: $4-$8

Dessert
Yackey Yack Chocolate Chip Cookies/Raisins/Peanuts: $5 for $4
Apple/Bourbon/Craisin Pudding for 6-8: $18
Order ahead: Strawberry Cake for 20: $38

Drinks

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

Casseroles:

Green Bean Casserole with Water Chestnuts in homemade Mushroom Sauce for 6-8: $18 Double Squash Casserole for 6-8: $18

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

BLT Turkey Club Salad/Blue Cheese in a basket/Zacki’s Potato Salad/Coffee Brownies: $11
Layered Vegetable Salad/Bacon Bits/topped w 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 of BBQ Chicken/2 sides/Dessert/Fruit/Tea: $18 per person with BasketAll menus from corporate catering to entertaining menus are downloadable from Website

Blood Orange 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

Southern Peach-tini Recipe

2009-07-02T11:02:00.000-04:00

Just in time for the 4th of July, The Merry Martini (our very own Kelly) has shared her original recipe for the Southern Peach-tini. Kelly's recipe was a top three finalist on The Food Network's Cocktail Showdown, featured on foodnetwork.com and nearly made it onto the TGI Friday's Summer Menu. Perfect when paired with BBQ on a hot summer night.

Southern Peach-tini recipe
1 oz vodka
1 oz lemonade
1 oz Iced Tea
½ oz Peach Schnapps

Mix and Enjoy!

Visit The Merry Martini for great gifts, accessories and entertaining items.

The Merry Martini

2009-07-02T10:48:00.000-04:00

As announced earlier in this blog, Kelly is one of the newest additions to Zacki's Catering Creations. In addition to assisting us with pretty much everything, she is the creator, owner and manager of her own online gift boutique called The Merry Martini. When I saw it, it was love at first sight. The website is so adorable and so is everything on it! Dreamed up by Kelly herself (an brought to life by her web designer), the site is cute, whimsical and sophisticated. It is clean, simple and user-friendly. You immediately get a sense for the style and type of products you'll find here. Her offering ranges from Gifts for Her, Gifts for Him, Baby Gifts, Pet Gifts, Gifts for the Home so much more. Check out the decorative metal party tubs perfect for keeping drinks chilled at parties. Get yourself or the golfer in your life a set of designer golf head covers. (When I saw these, I wanted to run out an learn how to play golf just so I could put them on some clubs and carry them around a golf course.) Cooking in style is easy with a D-Lux 57 Apron (as seen on Desperate Housewives!) available in funky, modern patterns. And you've got to see the Rooster Salt and Pepper Cellar. So much more elegant than traditional salt and pepper shakers. I can't wait to use it at my next dinner party! Visit The Merry Martini and see for yourself. You will love it!

New additions to Zacki's Catering Creations!

2009-07-02T10:31:00.000-04:00

Posted by: Zacki

We've been busy here at Zacki's and not just with cooking and catering!

I've brought on board three talented ladies who I know are going to help me take my business to the next level.

Tiffany, a former ad exec, has been on board with me for about 6 weeks now. She brings 10 years of advertising, marketing, and PR experience and a love for cooking and entertaining.
Kelly, is an interior designer turner entrepreneur. She has combined her love of entertaining and design into an online boutique business (check out The Merry Martini). When she's not busy filling orders from her site, she's working here to help keep me organized and the business running smoothly.
Kristen, a junior in college, is our summer intern. Majoring in Hospitality and Tourism, Kristen is going to be my right-hand lady in the kitchen this summer.
Welcome aboard ladies! Looking forward to a fun and successful summer!

Trifle Tiramisu Recipe

2009-06-29T10:19:00.001-04:00

Tiramisu Trifle

Serves 20

Ingredients
6 - 8oz packages cream cheese
2 cups confectioners’ sugar
2 cups heavy cream
1.5 cups coffee liquor
1.5 cups espresso
2 cups chocolate cake, crumbled
2 cups pound cake, crumbled
1 package Lady Fingers
Cocoa powder for decoration
Optional: Chocolate flakes for decoration

Directions
Whip together the cream cheese and 1.5 cups of confectioners’ sugar until smooth. In a separate bowl, whip cream and ½ cup confectioners’ sugar until stiff peaks form.
In a small sauce pan, bring the coffee liquor and espresso to a boil and then remove from heat.
In a trifle dish, layer chocolate cake, cream cheese, espresso sauce, and then repeat with pound cake. Add a layer of Lady Fingers, either horizontally or along the sides, and top or fill with additional layers. Continue layering until dish is full. Top with the whipped cream and dust with sifted cocoa powder. Optional: sprinkle chocolate flakes on top in addition to the cocoa.

Menu for week of June 15-21

2009-06-15T14:44:00.000-04:00

PICNICS:

BBQ Drumstick/Country Ham Biscuits/Deviled Eggs/Marinated Cuke/Tomato Salad or Tarragon Chicken or Cucumber Sandwich/Corn Muffins/Deviled Egg/Lite Potato Salad:

$7 for one and $14 for two

Tomato Aspic with Avocado: $5

Collard Greens/Broccoli/Cabbage Slaw in Orange/Ginger Dressing: $4

NEW: Delicious Little Breads for 2; Banana/Walnut – Zucchini: $6

Club 21 Lettuce Wedge with Blue Cheese/Ranch Dressing/toasted Almonds: $6
Merlot Poached Pears with Toasted Hazelnuts on our garden Greens: $6

Lexington Style 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
Gazpacho Soup - Vegetable Soup - Kitty Murphy’s Brunswick Stew: $4-$8

Dessert
Apple/Bourbon/Craisin Pudding for 6-8: $18 - Yummy Apple Cobbler: $5

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

Corporate or Family Catering Menu Specials
(Order ahead. Take credit cards with PayPal.)
BLT Chicken Salad with Blue Cheese in a basket, Zacki’s Potato Salad, Coffee Brownies: $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 of BBQ Chicken, 2 sides, Dessert, Fruit Tea: $18-$20 per person with BasketAll menus from corporate catering to entertaining menus are downloadable from Website

Special Dinner (order ahead)

Blood Orange Glazed Cornish Hens/Sautéed Grapes/Broccoli/Hollandaise Sauce/Brown Rice: $14 pp

Grilled Salmon/Lime&Butter /Spring Asparagus or Green Beans with Sauteed Mushrooms/Fresh Garden Salad with Zacki’s Homemade Ranch Dressing: $14
Lemon Chess Pie or Southern Trifle: $2 extra pp

Tribute to a dear friend; the beautiful and amazing artist Ernie Barnes

2009-05-07T11:11:00.001-04:00

Ernie Barnes previewing "Meeting the Challenge" for Seton Hall

Breaking Bread with Ernie Barnes

Early this morning caught a late 70's rerun of "Good Times;" the TV show where the characterJJ is always with brush in hand and paints. Everything that JJ creates is an actual painting byErnie Barnes...There are many reminders of Ernie; a catering on Mother's Day for the Irwin Holmes family who have an Ernie Barnes painting of a tennis player in their kitchen and stories to tell of a lifetime friendship, a search on google now full of him since his passing on April 27th, an awesome late afternoon sky of mare tail clouds, so incredible that it brought tears to my eyes. It was an EB canvas.

I have known Ernie Barnes since the 70's when he hired me to play, what else but a cheerleader on "The Super Comedy Bowl." He and another pro football player (and formally Tarzan) Mike Henry, produced. When Ernie learned that I painted, he offered his studio in Hollywood and gave me a key. We have been friends ever since. He referred to me as his "Ace Boon Coon" and best little white friend....I have known him and wife Bernie for many years. Celebrated in Ernie's glory at Steton Hall where he painted a 6 ft. mural depicting the strong academic to the basketball court. Joined them at UNC where his mom Fannie, already in her late 90's, witnessed Ernie as he accepted a prestigious UNC Board of Governor's award...Below are just some of his many marks he made:

1966
- Appointed "Official Artist" for the American Football League
1984
- Appointed Official Sports Artist for the XXIIIrd Olympiad in Los Angeles.
1985
- Named first "Sports Artist of the Year" by the United States Sports Academy
1988
- Honoree, Museum of African American Art, Los Angeles
1990
- Honorary Doctor of Fine Arts Degree, North Carolina Central University
1993
- Named to the "All-Time Black College Football Team" by the Sheridan Black Network
1995
- "Contributions to Humanity Award," by the United Negro College Fund
1996
- "Treasure of Los Angeles Award," by the Central City Association
1999
- "The University Award," by the University of North Carolina Board of Governors
2002
- Honoree, by the California Legislative Black Caucus
2004
- Named "America's Best Painter of Sports," by the American Sport Art Museum & Archives.
2007
- "A Tribute to Artist & NFL Alumni Ernie Barnes: His Art & Inspiration" and exhibition sponsored by the National Football League and Time Warner, Inc. at Time Warner Center, New York City.

In remembering my good times with Ernie and Bernie, so many were in breaking bread. Whether LA, NYC, Hillsborough, Durham or the banquets where his paintings were unveiled and he was presented another distinguished award, much was shared over a meal. Our last personal celebration was when I brought B and B, family and friends together at the Roberts farm in Hillsborough, where BBQ was always my theme...and Ernie loved good southern food; Brunswick Stew, Butter Beans and Corn, Black Eyed Peas, Pecan Pie. When he visited Durham, he always had to stop by Foster's Market for Sara's Mom's Bread Pudding or Foster's Key lime Pie: http://www.fostersmarket.com/blog. But, his favorite food in the world was Butter Fish on a biscuit with molasses and anything that Fannie Barnes had on her stove top!

Reminiscing about his switch from football to art were Ernie's words: "One day on the playing field, I looked up and the sun was breaking through the clouds, hitting the unmuddied areas on uniforms, and I said, 'That's beautiful!' I knew then that it was all over being a player. I was more interested in art. So I traded my cleats for canvas, my bruises for brushes, and put all the violence and power I had felt on the field into my paintings."

So, bring on the clouds; more mare's tails please and pass the Q and Brunswick Stew!

"Ace Boon Coon," Zacki

Easter Menu

2009-04-09T10:00:00.007-04:00

Easter Box Lunches

Choice of Ham or Egg Salad on Homemade Bread – Choice of Cous Cous Salad with Orange Dressing or Primavera Pasta Salad – Dyed Easter Egg – Assorted Home made Cookies or Lime Bars: $10.50

Easter Buffet with Easter basket of Eggs
Sliced Ham or Port Tenderloin with Honey Mustard Glaze and Zacki's Chutney, Baby Carrots/Asparagus
Mixed Greens with Berries/Toasted Pecans/Raspberry Dressing
Little Rolls: $12 pp
Dessert: Lime Tarts or Pineapple Upside Down Cake: $3 pp

Corporate or Family Catering Menu: $10 per person
Spinach/Ricotta Gnocchi/Tomato/Artichoke Sauce & Greek Salad/Lemon Dressing
Lexington Style BBQ/Slaw/Corn Bread/Brunswick Stew or Mixed Green Salad
Mac/5 Cheese/Honey Baked Ham - Lemon/Rosemary Chicken/Grilled Veggies/Crusty Bread

"Thank you for doing such a beautiful and TASTE-FULL job for our Durham Symphony Orchestra Fall Fundraiser! Your food last night was really special, the way you handled it, your graciousness with folks."

....Hope I. Hills, President DSO

"Zacki's box lunches at our annual UNC Tri Delta Christmas luncheon were delicious as was the presentation. She used seasonal recyclable boxes and also had a pansy in each lunch box which was our sorority flower--what a nice touch".

....Bonnie Coats Woodruff, Raleigh, NC, Class of 1969

http://www.zackisculinarycreations.com/