When Tyler of Made in KC first approached me about being a part of a dinner event he was putting together for Kansas City creatives my first thought was (*%&$^#@!) yea, totally. i’d love to. He and Jaclyn Joslin of Coveted Home were teaming up to put on a thank you dinner for those makers who filled the south KC boutique and made opening their doors possible. I was totally stoked (and super nervous!). It was completely flattering to even be considered as a part of KC’s creative community. And even more than that — trusted to feed all 60+ of them!
I wasn’t alone though. The main course was going to be made by Kansas City transplant, coffee connoisseur + chef, Ozzie Mendoza. (<– totally not intimidating at all, right…) And I was tasked to the appetizer. He was going to be making a Puerto Rican meal and I wanted to create something that would do justice to his delicious food. I wanted the meal to flow. I also wanted to make something that would travel well and suit the masses. So I did some research into traditional Puerto Rican flavors and put together a twist on a classic Italian bruschetta. I bounced a few ideas off of my big sister, Sheri, who has experience in the catering business and also happens to be an amazing cook! I tweaked a few things and came up with the final recipe(below).
I’m not used to cooking for a lot of people so my game plan in tackling bruschetta for 60+ was simple : 1) don’t panic, 2) love it, and 3) take my time and work in small batches. I felt like I could control the flavor and love that I put into a small batch a lot more efficiently, not to mention it was a lot less overwhelming that way.
Game day: Once I got to the Prairie Fire Museum the afternoon of the event I knew I’d made it to the home stretch. All I could do now was take a couple deep breaths, have a few glasses of wine, and own it! With help from Tyler, Ozzie, and the lovely ladies of Made in KC we got everything plated and served. It was totally surreal. It was a huge success. And I think everyone really liked it(!!)
I really can’t explain how awesome it felt to have the opportunity to do my thing and feed some of the most amazingly creative people in Kansas City. AND to be recognized as someone who’s doing something alongside them.
Not only has this collaborative given me confidence and assurance in my efforts for success, but I got to meet some truly amazing and like minded people in the process.
<3 I can’t wait to collaborate with this wonderful community again soon! <3
Here are a few snaps of the event through my lens + bruschetta recipe below :
Hosted at The Museum at Prairiefire
Floral by Blomma Floral Design
Dinnerware + Decor by Convivial Production
Tables by Brass Tacks KC
Bean + Bacon Bruschetta
– one can of cannellini beans, drained and rinsed
– two roma tomatoes, seeded and chopped
– 1 T olive oil
– 1/2 t coriander
– 1/2 t cumin
– 1 t fresh oregano
– juice of half a lemon
– salt to taste
– sliced and toasted baguette
– 1 clove of garlic, peeled
– garnish with cooked and crumbled bacon
how – to :
– in a bowl mix together beans, tomatoes, oil, coriander, cumin, oregano, lemon juice and salt
– toast bread — while it’s still warm rub the clove of garlic over the top a few times
– spoon the bean mix on top of the toast
– garnish with bacon