The Cowboy and The Rose Catering finished up the Grand Junction Colorado Wedding Show on Sunday evening January 28, 2007. The event is one of our biggest booking shows of the year, in that it fills in the few remaining weekend slots we have available for the 2007 calendar. And also helps with the 2008 slots that are starting to book since last December.

No big story here year but I wanted to show a few plates that we put together prior to the show. These are just little kitchen shots, but they are what we do for a show like this.

The tastings lined out like this:

Chef Mike and I cut live sushi for the event

Zane carved Prime rib and brisket.

Ray served up hot wings and mini chile rellano

The ladies served up meatballs three ways, Mediterranean sauce, Chile sauce and bourbon cocktail sauce.

We put together some of our normal real food test plates. And after two years of research we brought to the public the Churrasco four ways complete with chimichurri!

A few pictures to start and I will get to other blogs as I sort through the 300 pictures my son took.

This is the chicken and my fabricated lamb skewer:

The chimichurri sauce so popular in Argentina

Plated up a real ribeye steak plate with saffron twice baked and chef cuts:

Also plated up a Chile Rellano plate with Mexican Rice and beans

Put together a puff shrimp platter with a take off of Jon’s blueberry shrimp, pulling together a blueberry horseradish sauce with vanilla vodka.

Family style pork tenderloin with apple red quinoa slaw and asparagus.

Featured a whole grilled pork tenderloin sliced covered by a rose wine cranberry sauce served with red quinoa and grilled asparagus and roasted artichokes.

Last is the most work we have ever done, this is a picture of the preperation for the sushi as well as the first of the tuna pieces.

This was just to give you an idea of the plates we did at the show, I will get into the presentation pictures over the next few weeks to give you a better feel for the entire booth, which featured a unique event this year, Mary Lou insisted that there be something for the future husbands this year, so for the first time we advertised and set an entire area up for the bachelor party. Poker chips, beer, pizza, and a lady’s legs coming out of a giant “chef Al” cake!

‘Til we talk again, pop the top on a brew and have a real nice steak, as many times as I make steak I still love to look at it, smell it and eat it! What a damn perfect dish!

Chef Bob Ballantyne
The Cowboy and The Rose Catering
Grand Junction, Colorado, USA