Willow Writer Dana shares wedding pics!
Dana and Justin are still waiting on their professional photos, but they wanted to share some wedding pics that their guests took for all of you. Congrats again to the Smiths!
Keep checking back for more pics to come!
2010 Mon Valley Job Fair To Take Place At The Willow Room
The Annual Mon Valley Job Fair will be held Thursday, October 7th from 10am – 2pm at The Willow Room.
For more information, please contact The Mon Valley CareerLink at 724.379.4750 or monvalleyjobfair@live.com
The Willow Room Girls Meet David Tutera!
We were so excited to meet David Tutera of WE TV’s “My Fair Wedding” at the Wedding Clickers Bridal Show yesterday. David gave everyone some great ideas on event planning, and he was nice enough to take a photo with us at our booth. We also enjoyed meeting with all the brides and grooms, and look forward to working with you in the future.
September Recipe From Chef: Pumpkin Bisque
This is a recipe that will make your chilly fall days a little warmer and add a special touch to your autumn dinner parties. – Chef Haberle
Pumpkin Bisque
Makes about eight 8 oz bowls
½ cup fresh onion finely diced
¼ cup carrot, peeled and finely diced
¼ cup celery sliced thin
1 TBSP. fresh thyme. (dried will work as well )
½ stick butter
½ cup flour
½ cup Amaretto
1 quarts chicken stock, (College Inn brand is very good)
2 pounds fresh roasted pumpkin, (you can substitute canned pumpkin)
1 quart heavy cream
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. white pepper, (black will work also)
½ cup toasted sliced almonds
Procedure
- Preheat oven to 375 degrees. Cut pumpkin in quarters. Drizzle with oil and place cut side down on a roasting rack.
- Roast until tender, approximately 1 hour. Scoop out flesh and reserve.
- Heat a 4 to 5 quart sauce pot and melt butter.
- Add the onion, carrot, celery, and thyme. Sweat until tender.
- Stir in the flour and cook for 8 to 10 minutes over medium heat stirring occasionally.
- Add the Amaretto and deglaze the pan.
- Add chicken stock and stir with a wire whip until the flour is dissolved. Bring to a boil, reduce heat to a simmer add heavy cream, cinnamon, nutmeg, pumpkin and cook for 40 minutes stirring occasionally.
- Remove from heat and puree the mixture in a food processor or blender until smooth.
- Season with salt to taste
- Before serving, sprinkle four to five toasted sliced almonds on top of the soup
Words of Willow 