Guilty's going Green and it's long overdue. .

There is not enough Crown Royal Maple to dull the pain of working 140 days straight.

There is not enough Don Julio tequila in my shot glass to quench my thirst for fun.

Perhaps a change in my vacation plans is afoot. I am actively searching the web for opulent accommodations and cheap airfare.  That dicey combo is always a fantastic search criteria.  We have had enough of drudgery of winter. The recent cold snap has empowered us to fight back against the extreme weather with a Guilty vengeance. We considered several options like a 3 day trip to Vegas or a Manhattan getaway weekend that includes a shopping spree at Brooklyn's Smorgasburg.  That weekly open air market is a Guilty Pleasure sanctuary.

Both of options sounded good, but we need mountaintops.  Guilty and Thin Mint are planning a winter getaway to Snow Basin.  It's one of the Guilty's favorite hideouts, Removing yourself from the paralyzing process of work and skiing where the Eagles glide, is the key to my relaxational recovery. Skiing in Utah with a stopover in Colorado in late March is a Guilty Dream.

Guilty's going green and it's long overdue.

Guiltilicous Southern Crawl is totally Charleston

The most memorable days in the catering commissary are when the event calendar is completely full and the chefs are preparing all kinds of delicious food.  I tend to get spellbound by all the great sauces, incredible entrees and tasty side dishes especially when our Dixie smoker is billowing against a frozen sky.  It's totally awesome. My Guilty Meter is maxed out. Then, all of this fantastic food comes together in an Epicurean dance that is strictly cutting edge. Our goal is to make sure each menu is a gastronomic feast that's meant to be savored and pared.

Then it the middle of all this full scale production, one chef slips away and makes a surprise breakfast for everyone. How great is that?  Today's Guilty Feast was scrambled eggs. southern grits with smoked ham & red eye gravy accompanied by miniature grilled Fontina Cheese sandwiches with Orange Marmelade.  It was totally Charleston. I love that Southern crawl across my plate.

All that was missing were those warm Guiltilicious Apple Fritters with snow on top. How scrumptious does that sound.

No Mas No Mas

I feel like Roberto Duran.  NO MAS  NO MAS!!!   I've had more than enough of this deep freeze challenge. Nobody wants to play a round of Survivor without the tropics. Certainly not me. However, regardless of the temperature in Philadelphia, Guilty must carry on. That's because even on the worst days of the year, Guilty and the Guilty Pooch need to be walked.  We're inseparable on the sidewalk.

I am now back inside from an Artic blast that is almost indescribable. Let's just say it's six degrees outside and my eye lids were frozen shut?  TOTALLY SHUT. OMG Now ten minutes removed from the bitter elements and my teeth are still chattering. This weather is surreal and most unwelcome. I'm just happy to be inside, thawing out and enjoying the greatest Guilty Pleasure of them all, a HEATED HOME.

Others aren't so fortunate to be at home.  Have you noticed the hoards of people stranded at airports across the country because of the cold or Homeland Security concerns.  It's insane. Traveling this winter has been treacherous. There are so many travelers impacted by these frigid temperatures it's difficult to even comprehend.  I want no part of that nightmare.  Thankfully, I am attached to a massive shaggy dog with a cold nose and huge appetite.  Loving your pet is definitely a pleasure, guilty or not.

Cold Day, Hot spicy soup. We will survive

Wow!!!  The weather is really extreme.  It was almost tropical this morning and the downpour was like a Monsoon.  However, no one cares.  That's because everyone is waiting for the thermometer drop 50 degrees this afternoon when we get hit by a Polar Vortex.  We are preparing for the Ice Age.  Break out the hand and foot warmers, it's Artic Monday in GuiltyTown.  

Our winter weather this year  has been horrible.  Shivering in the cold makes a grown man crumble. Thankfully we have a Guilty skill set to combat the elements. Someday's we look to the kitchen for nourishment and someday's pleasure.  Today we seek warmth and escape.  Let the daydreaming begin.  I am Jonesing for a change in the weather.  While no vacation is possible,  we need some Guilty relief to melt away the ice.

The chefs are in this morning at 7 am for full production and relief is on the horizon.  I have put a spicy Pork Ginger soup with mustard greens and Asian noodles on the top of the production list.  I need that fire from within.

Guiltytown embraces Alternative Medicine.

Going green Guilty style.

I want to eat healthier in 2014 and beyond.  That means incorporating more vegetables into my diet.  With a new International Market close by, Guilty is going green.  I love my veggies and it's time to get serious. about my diet.  Lately I have been enjoying whole artichokes with our son, Guilty Too.  He loves spicy food and that includes these Mediterranean vegetables.  Low in calories and high in vitamins, these garden globes are awesome in so many ways.

Once you know the rules of eating them, artichokes are a true Guilty Pleasure.  From purple to green. artichokes come in many beautiful colors. There are so many delicious artichoke recipes to enjoy and you always get a huge portion.   Have you noticed the size of these enormous veggies. They can grow to be as big as a volleyball.  Whole artichokes can be stuffed or savored leaf by leaf and the best part is that you don't have to share them.  The leaves are endless and fun to eat. With the right yogurt dipping sauce, you don't even have to count calories.  Here are some cooking light recipes that are quite tasty.

Or you can cut them into quarters and enjoy the hearts.  Here are some other recipes and cooking tips.

M&M Commercials are a Guilty Pleasure

I love those new M&M commercials.  They are really fun and quite clever.  I especially like the slightly devious chocolate M&M strutting about in her white high-heels with the chocolate toe.  Her sophisticated look and feisty personality is winning me over. She's really cunning and looking quite tasty in her 5th Avenue pumps. With those Foster Grants, that stylish candy is Guilty hot!!!

                           
                                             
Rumors are circulating that a certain sophisticated cutie may join the Guilty Pleasures Club.    

                      
                                                               

                                                                  
      

                       We welcome delicious new club membership like this!!!

Snowed in and working wonders

The entire Northeast is being whipped by a major winter storm.  When did we become Manitoba?  Worse than the blanket of icy snow, the frigid temperatures and killer winds are life threatening.  Businesses are closed and we are hunkered down for a long weekend.  Of course, I am well-prepared for a Guilty Pleasure or three.  

However, I am getting a little antsy from a business prospective.  It's just too much down time for me. The idleness of the holidays must end.  I want to get back to work. January is always an important month for business development and filling up our event calendar. Snow days do not help our regional economy. Yet somehow we are working wonders and meeting with six brides this weekend at the beautiful Lochwood Estate.

Lochwood is a new to market venue and prime wedding dates are starting to fill up. The estate is one of the former locations of American Bandstand.  This venue features a classically refurbished barn with a funky balcony and Hemingwayesque built-in bar.  With four rolling acres. Lochwood is the perfect location for a rustic Guilty Pleasures Wedding, Company Picnic or Family Reunion.  Breakout the smoker, share a micro brew and dance round the firepit.  Let's have some country fun.  Think outside the box.  There's a great Guilty time waiting for you in Skippack, PA.  Give us a call.  610-539-8330.

Onion Ring Junkie or Guilty Pleasure Enthusiast. You decide.

I have a dark and crispy secret that needs to be disclosed.. There is no way to ignore the truth.  I must come clean to all of you in this opulent forum.  I have waited years to publicly disclose my secret decadent addiction to my Guilty Brethren.  

I am an Onion Rings Junkie and the Lord of the Onion Rings. There, I have said it!  I cannot live in the dark shadows anymore and ignore the societal burdens associated with this ultimate Guilty Pleasure. My darkness with a fryer runs deep. If I could main line this deep-fried salted delicacy into my taste buds, I would. Is that sinful or ingenious? You know my answer!

With that sense of logic and lordship, who wouldn't be clandestine? My quest for battered and fried onions goes well beyond the double fryers at work.
I have made it through many a Funeral Repass or Shiva luncheon with my hand stuck in a bowl of salty Onion Straws.  They are so addictive, providing a crunchy comfort to your friends and family. You cannot stop eating them.

There are so many different varieties of Onions and Onion Rings recipes to enjoy.  I crave them all.  Are we loving deep-fried Vidalia's? Are we savoring spicy fried Red Onion rings? Is there a Tempura Onion platter that I have not dreamed about?  Are we mingling with a rotund Spanish onion?

Are we giving a new purpose to mild white onions? They are all so tempting.  From the wide ringlets served up in Dixie's finest dives to Tony Roma's famed Onion loaf  to Emeril's spicy offering, there is no better Guiltorious indulgence than a galaxy of deep-friend orbs. While the Tony Roma onion loaf recipe is always the headliner, take a look at this recipe on the helpful, yet . I particularly like their "Hints for a Tiny tummy."  

With a Guilty addiction, you need every trick in the book to beat the calorie counter.

It's Primo Party Time Guilty Nation. Philadelphia has arrived!!!

Happy New Year GuiltyNation and welcome to the Front Row. It's getting a little crowded in this corner of Guiltytown, but we love having company. New Years Day is the perfect time to plan an exciting Winter or Spring party. Why wait for the Super Bowl to have Guilterrific Bash?  The NFL playoffs start this Saturday and there's four weekends of primo partying just around the corner. With or without Philadelphia's beloved Eagles, all of these thrilling games deserve the pleasure of Front Row Hospitality. Make this year's playoffs special with a chic and happening party catered by Provence.  Enjoying our Mardi Gras menu with The Birds and the Delta Blues is definitely a fantastic Guilty Pleasure celebration.

We love spicy Cajun food and NFL football.  Five percent of all of our football parties will be donated to Habitat for Humanity and their stellar efforts in rebuilding the Crescent City.

Here is the Ultimate Super Bowl Party menu-Cajun style. The entire Super Bowl experience is always a Guilty Pleasures Jubilee. Welcome to the show!

HORS D’OEUVRES

CAJUN SHRIMP

Gulf shrimp marinated in Cajun New Orleans spices, barbequed

and served skewered with a sweet chili dipping sauce.

DELTA LAMB

Ground lamb seasoned with fresh herbs, blended with

goat cheese, collard greens and toasted pine nuts

wrapped in puff pastry, baked until golden.

BAYOU CAKES

Crawfish, langostino lobster and white fish blended with sweet

Vidalia onions, red and green bell peppers, fresh garlic and herbs pan sautéed served with a spicy creole mustard.

BOURBON STREET BEEF

Tender strips of flank steak marinated in garlic, cilantro and tequila,

grilled and skewered, served with a teriyaki dipping sauce.

ANTIPASTO DE PROVENCE

An assortment of cheeses and meats to include Pepperoni, Genoa salami, kalamata olives, Vermont Cabot Cheddar, Brie and Swiss Emmenthal accompanied by roasted red peppers, grilled zucchini, yellow squash, marinated mushrooms, eggplant, red seedless

grapes, sliced French baguettes and Carr’s wafers.

DINNER MENU

CAJUN MAPLE SMOKED LOIN OF PORK

House smoked loin of pork marinated in dry spices and loin of pork

slow smoked over mesquite wood. Served with a Jalapeno Corn Salsa.

LOBSTER AND CRAWFISH PIE

Petite morsels of langostino lobster, Lousiana crawfish and applewood

smoked bacon baked in a pie topped with a flaky filo crust.

CHICKEN FRENCH QUARTER

Boneless breast of chicken seared with cracked black peppercorns

accompanied by a traditional brandy, shallot and mustard demi glace.

ORZO NOLA

Toasted orzo blended with roasted garlic moons, toasted pine nuts and fresh herbs

GRILLED SOUTHERN VEGETABLES

Roasted and grilled farm fresh zucchini, yellow squash, portobello mushrooms, sweet Vidalia onions, carrots, bell peppers, eggplant seasoned with extra virgin olive oil and fresh thyme.

SAVANNAH GREENS

Red leaf, romaine, radicchio and frisee lettuces tossed with cucumber, red Bermuda onions, grape tomatoes and candied pecans drizzled with a sweet and spicy tarragon vinaigrette.

COUNTRY BREAD BASKET

Served with sweet butter.

DESSERT

DUO OF CREME BRULEE

Traditional vanilla infused creme brulee served two ways:

Cayenne Pepper and Black Sesame seed.

BANANA'S FOSTER

A "Nawlins" classic. Cooked to order in a sautee pan.

CONFECTIONS

Blondies, brownies, cookies and bar style treats.

    Spicy Nawlins food, the red hot Eagles and BB King. OMG!!!  
   Let's cheer the Birds on in style Guilty Nation.