Friday, February 4, 2011

Sunday, January 30, 2011


Weddings, birthday’s, social gatherings, cooperate events, all have one thing in common Food! Culinary trends are leaning more towards satisfying all the clients senses with food as a focal point. With the correct atmosphere, professional event caterers with experience can make an event special and memorable. Beautifully prepared food alone can appeal to the senses of taste, smell, and sight – perhaps even touch, but the decorations and ambiance can play a significant part in a successfully catered event!

Contessa’s has been in the food and beverage industry for 15 years, working at several upscale resorts such as the Royal Hawaiian, in Oahu, The Kapalua Bay hotel in Maui, the Ritz Carlton, and Mexico. In all of these resorts our chefs have worked side by side with some of the best chefs in the country. The chef graduated from the Art Institute of Seattle with a full degree in Food Science. And has been on several food expeditions threw out Mexico and many regions of the US.

We can cater parties as small as a romantic dinner for 2 people and as large as a wedding for 200+. Offering many different types and styles of cuisines, box lunches, office parties, high tea, just to name a few!

What sets our food apart from any other catering company is our attention to detail, and true passion for food and upscale presentation, We personally taste everything that leaves our kitchen, only using the finest ingredients. Many of our products are also made from scratch, breads, crackers, pastas, sauces. Contessa ‘s will go the extra step that makes your event memorable for you and your guests. Our banquet captain has 22 years of serving experience from The Ritz Carlton, all of our wait staff has been extensively trained. We look forward to making your next event extraordinary. Please visit our website for Menu's and more photos
Contessa is the Official Cater for Arizona Women Networking!

Monday, November 29, 2010

Holiday Cupcakes at Phoenix Electric Parade

Cake Contessa will be selling cupcakes and hot chocolate at the Phoenix Electric Light Parade during the Parade. We will be in front of the bakery on 7th street between Camelback and Highland.

Holiday Cupcakes at Phoenix Electric Parade
Time Saturday, December 4 · 6:30pm - 10:00pm

Location Cake Contessa
4711 n 7th street
Phoenix, AZ

If you have any questions oe would like to place an order please call 480-720-7104

Sunday, November 28, 2010

Gluten-Free Christmas Sugar Cookies

Gluten-Free Christmas Sugar Cookies

3 cups powdered sugar
2 cups granulated sugar
2 cups butter
6 eggs
1 Tbsp salt
1/4 cup vanilla
1 cup amaranth flour
2 cups potato starch
2 cups sweet rice flour
4 cups brown rice flour
2 Tbsp xanthan gum
3 Tbsp baking powder
Preheat oven to 325. Mix together the flours, starch, xanthan gum and baking powder with a whisk until well-combined. Set aside. Cream together the sugars, butter, eggs, vanilla and salt. Add flour mixture, about 1/4 at a time, stirring with a wooden spoon. Once the flour mixture is mostly incorporated, knead the dough in the bowl, slowly punching the dough down in the middle and folding the sides of the dough into the middle. Or, put the dough on a non-stick surface (like a silicone mat or a marble slab), and knead it on there. The mixture will have the consistency of Play-Dough, but not too soft. If it is too dry, add a Tbsp of water at a time until it will gather into a ball. Resist adding water if at all possible. The dough works best if it is not very moist.
Roll out your cookies and cut them unto your shapes.Brush with egg and sprinkle with colored sugars.

Friday, October 29, 2010

Candy Lady Apples!

Thoughts about candy apples, I think apples are beautiful, Normally I do not use the red food color although traditional I think a clear candy shell allows the apple to be itself! I also do not use the cinnamon but there is nothing wrong with that either, If using cinnamon I would suggest using a cinnamon jolly rancher just throw it in with your ingredients. Also recommend just literally for 15 seconds boil a pan of water and dip your apples to remove the wax, Make sure they are completely dry before you dip them in the candy.

Candy Apples

6-8 Pink Lady, Gala, or McIntosh Apples
2 cups granulated
1 1/3 cups light corn syrup
2/3 cup water
15 to 20 drops red food color( optional)

Special Equipment: 6 apple sticks

Put 3 inches of water in a 3 1/2-quart saucepan and bring it to a boil over high heat. Insert the stick into each apple. Dip the apples, 1 at a time, into the boiling water for 20 seconds to remove the wax coating. Wipe dry with a paper towel. Transfer apples to a half sheet pan lined with parchment paper or a silicone baking mat and set aside.
Combine the sugar, corn syrup and water in a 2-quart saucepan and set over medium heat. Cover and bring it to a boil, 4 to 6 minutes. Remove the lid and clip on a candy thermometer. Continue cooking the syrup until it reaches 300 degrees F hard crack, approximately 15 minutes. When the syrup reaches temperature, take the pot off the heat and remove the thermometer. food coloring, and optional jolly rancher stirring thoroughly to combine. Cool until the bubbles calm and begin to subside, about 3 minutes.
Dip each apple in the warm syrup, turning slowly to coat. Continue to turn, allowing the excess to drip back into the pot. Cool the apples completely on the prepared half sheet pan. Wrap individually in waxed paper and plastic wrap or store for 2 to 3 days in an airtight container.

Wednesday, October 13, 2010

Thanksgiving Dinner Delivered

Cake Contessa deliverers Thanksgiving dinner to your door Hot and ready to eat! See menu below!
Turkey options
Herb butter roasted
Apple cider marinated
Chipotle maple glazed
All turkey is accompanied by gravy
Pancetta sage
Bacon-Herb and Apple
Dried Apricot Rosemary Stuffing
Mashed potatoes
Horseradish Mashed Potatoes
Your choice of 3
Homemade cranberry sauce
Broccolini with Smoked Paprika, Almonds, and Garlic
Green beans
Glazed carrots
Butternut squash soup
Sweet potatoes
Corn pudding
Braised Turnip Greens with Turnips and Apples
Garden salad
cranberry pecan spinach salad
Biscuits or Homemade rolls
Pumpkin pie

Sunday, September 26, 2010

White Bean Bruschetta

White Bean Bruschetta
1 15 oz. can or jar of good quality cannellini beans
1 tablespoon olive oil
1 fat clove of garlic)
Pinch of sea salt
½ ounce of parmesan or ramono
8-10 leaves of basil
Large batard or similar loaf of bread
Kalamata olives

Slice the bread into 1-inch thick slices and place the slices in a grill pan over medium-high heat for about 4-5 minutes a side. You can do this dry, or you can brush olive oil on each side, depending on your preference. You will need somewhere between 6-8 slices for 1 can of beans.

In a small saucepan, heat the olive oil and cook the green garlic for 3-4 minutes over medium-high heat, until it is soft and fragrant. Do not brown the garlic.

Add the cannellini beans and warm through. Blend the cannellini/garlic mixture in a food processor or blender, adding a pinch or two of salt to taste. I left the consistency a little chunky.

To assemble the bruschetta, spread a couple of tablespoons of the white bean puree on the toasted bread. Then sprinkle on a few ribbons of basil add olive and tomatoe drizzle in olive oil.