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  • Recipe: Chocolate Pretzel Chunks
    Posted: February 13, 2015 at 1:39 pm

    Warm Chocolate Pretzel Chunks
    (makes 5 dozen cookies)

    2.5 cups flour 
    1 tsp salt
    1 tsp baking soda
    2 sticks butter (room temp)
    3/4 cup light brown sugar
    2 eggs
    1 tsp vanilla
    6 oz semi sweet chocolate chips
    6 oz butterscotch chips
    3/4 cup crushed thin pretzels

    1. Sift together flour, salt and baking soda – set aside.
    (NOTE: For double chocolate cookies, use 1 3/4 cup flour and 3/4 cup cocoa powder.)
    2. With an electric mixer, beat butter and both sugars until light and fluffy.
    3. Add egg and vanilla and continue to mix.
    4. Slowly add in dry ingredients until well combined.
    5. Fold in chocolate chips, butterscotch chips and pretzels.
    6. Refrigerate cookie dough overnight (or at least two hours).
    7. Scoop to desired size and bake at 375°F  for 8-10 minutes or until golden brown.

     

     

  • AK’s “Get Fizzy” Themed Cocktail Party!
    Posted: January 22, 2015 at 12:29 pm

    To celebrate the start of a new year, we were thrilled to put together a “sparkling” themed cocktail party for nearly 100 guests at The TimesCenter in New York City — only steps away from the iconic ball drop days prior.

    The stylish and sophisticated environment was designed by Martin Jobes Design with generous support from Green Room Event Rentals and Party Rental Ltd.

    Chef & Partner Alison Awerbuch designed a fizzy cocktail menu that bubbled, popped and sparkled. As guests arrived, they were greeted with individual bottles of sparkling white wine and sake sparklers on customized trays.

    The evening’s cuisine began with mouthwatering small bites including Quail Eggs Benedict and Mini Lobster Tacos. As the night progressed, guests enjoyed heartier passings including our Gastro Shrimp Cocktail with a gin martini cocktail sauce and Gorgonzola Brulee topped with blistered grapes and rosemary peppercorn biscotti. A crowd favorites was our industrial designed Fondue Cart offering savory smoked chicken sausage, pickled vegetables, fresh fruit and demi baguettes that guests’ covered in a choice of truffled cheddar or gorgonzola ale fondues. This created a delicious warm bite that paired perfectly alongside a sip from our accompanying Beer Infusion Cart with elixirs and shrub flavors like blood orange honey and pomegranate maple.

    Guests were also invited to the stage of the 378 seat theater where they were surprised with our festive Fizzy Granita Table as they took in the sounds from DJ Jason of Generation Events.  Lime Basil Granitas were served with a splash of sparkling Bottega Platinum Moscato, while the flavors of the Port Red Wine Granitas were accented with Bottega Rosé Moscato.

    The final pop of the evening was our Effervescent Truffles and Fizzy Fruit Skewers speckled in Pop Rocks, and our popular Chocolate Chip Cookie Cups filled with Fizzy Nutella Chocolate Egg Creams. The perfect ending to a sparkling evening!

  • Featured Wedding: Giselle & John
    Posted: January 15, 2015 at 3:39 pm

     

      

    “John scheduled our annual vacation trip to Europe, all while holding onto the engagement ring for 7 months! This time he chose the city of Prague, where he resided in his teenage years,” says Giselle. “The first night, as we walked back from dinner, we stopped to look at the glimmering castles near the Charles Bridge. He told me for the first time that he always imagined proposing to his future wife on the Charles Bridge, next to the good luck statue — St. John of Nepomuk. Then he plopped down to one knee and exposed the ring while I cried hysterically and said yes!” 

     

      

    Giselle and John’s romantic vintage themed wedding came to life with the help of her best friend Paul Tsang-Diaz of floral designing company SPINA. The couple chose The Brecknock Hall in Greenport, Long Island with a North Folk romance vibe in mind. “Guests were welcomed through a paths created of hundreds of Chartreuse Antique Hydrangeas,” says Paul. “The antique foyer table, which held the place cards, was dressed with an over-sized garland of Antique Hydrangeas that overflowed to the floor, accented with several petite mercury vases that held blush Feathered Peonies. The walkway was outlined with lanterns, hurricanes and white hydrangeas; at the end a Sperry tent with peaks and flowing flags awaited for the dinner and dance reception.”

     

     

    Bride: Halibut Beurre Blanc

    Groom: Artisan Steakhouse Beef

     

      

    “The catering staff members came onto the dance floor with a batch of those amazing mojito granitas and the crowd went wild! They are all still raving about it and are begging me to get AK to give up the recipe!” says Giselle. “Once the reception ended we went back to our suite and found a care package with a congratulatory note from the AK team.  AK did such an amazing job at catering to my husband and I that we never felt we missed a step. They made the entire experience for everyone very smooth.” 

     

      

    “I’ve heard that this was one of the most romantic, exquisite and delicious weddings they had ever attended!” says Giselle. “They asked when were we renewing our vows so that they can experience AK’s catering service again! They loved the how attentive the staff was and how delicious everything was.”

     

      

    off-premise venue: Brecknock Hall | floral design: Spina By Paul Tsang-Diaz| photography/videography: Matthew Sowa Photography/Sunnyville Films­ | entertainment: La Orquesta Cani & DJ Samurai | wedding dress: Sarah Janks | groom’s attire: Custom | maid of honor dress: Adrianna Papell | flower girl’s dress: Custom made by the bride

  • 6 Days of Hot Toddies!
    Posted: December 22, 2014 at 10:36 am

    Now that winter is upon us, it’s time to break out the firewood and brace ourselves for those subzero conditions. And what better way to stay toasty than with a hot toddy! While a traditional recipe may call for boiling water/tea, bourbon, honey and some citrus, we’ve taken the classic winter warmer to the next level with 6 flavorful variations!

    Grapefruit: hibiscus tea ∙ brandy ∙ muddled grapefruit ∙ sugar in the raw ∙ ginger

    Lemon: lavender tea ∙ st. germain ∙ honey ∙ lemon peel ∙ mint

    Cranberry: chamomile tea ∙ rum ∙ cranberry juice ∙ rosemary

    Apple: chai tea ∙ apple jack brandy ∙ cider ∙ cinnamon stick

    Orange: orange pekoe tea ∙ spiced rum ∙ orange segments ∙ agave

    Maple: earl grey tea ∙ whiskey ∙ maple syrup ∙ cloves