Biscookie at MIBU Conference

Biscookie is being featured in the inventors showcase at the MIBU conference and I am so excited for this great opportunity to promote the business! MIBU is a conference offering an array of opportunities to enhance the professional and personal lives of women in business. Pre-register for the all-day conference, which features a keynote speaker, panel discussions, educational breakout sessions, networking and a resource marketplace as well as the New Inventor Showcase and reception/awards ceremony, is almost over. Learn more and save your place at And don’t forget to buy some Biscookie at the conference and stop by the Plate It Up table as well!

Stanford Theme Celebration

This was a great Stanford themed event. It was at 4 p.m. so we did a slider selection, fry shots, corn on the cob skewers, coleslaw cups and then an ice cream sundae bar and mini blueberry cobblers in canning jars. The sliders consisted of an ahi slider with a wasabi aioli and a carrot cilantro slaw, a beef slider with cheddar and special sauce, and a Jack Daniels BBQ beef slider with onion rings and coleslaw. Here are some pictures of the event.

Maranatha Breakfast

This was a great event! I was so bummed that I forgot my camera, I apologize for the poor quality of the picture from my I Phone. This was a welcome breakfast for all the Moms at Maranatha High School. We did a Bundt Bar which included a chocolate chip bundt with caramel drizzle, an orange marmalade bundt with orange glaze, a poppyseed bundt, and a chocolate chip almond bundt with a nutella topping. We also did mini banana bran muffins, mini blueberry muffins, and mini orange cranberry scones. It was such a great gathering of women and I had a blast cooking for them!

Baby Shower Dinner Party

This was such a fun filled event! One of my dear clients Keri wanted me to cook some of the things I learned in Italy for a baby shower. We kept the dinner elegant and fun with some great dishes! The mom-to-be has celiacs disease so I made her a different course instead of pasta, but other than that everything else was gluten free! The menu consisted of an heirloom tomato salad with buffalo mozzarella for the gluten free guests and a pear and cheese ravioli with a cinnamon hinted b├ęchamel sauce and crispy pancetta and basil oil garnish. For the second course I did an arugula salad with pine nuts, parmesan and a lemon vinaigrette. The third course was a surf and turf with filet mignon with a red wine sauce and seared scallops with a prosseco grapefruit bur blanc. The fourth and final course was a favorite of Keri’s. The frozen custard was flown in and the guests got to pick their favorite flavors and add their own toppings.