Tuesday, July 9, 2019

Myaamia Heritage Museum & Archives

I was honored to cater for two events at the Myaamia Hertitage Museum in Miami, Oklahoma. The first night consisted of desserts and punch for the exhibiting artists. The next night was the public opening where I brought the savory out in addition to desserts. Meghan, the director, was fabulous to work with. She is part of a close-knit, passionate community. Special thanks to Julie Olson, a member of the tribe, for recommending me to Meghan. Score one for Facebook. Meghan requested that I work in traditional ingredients such as corn, squash, nuts, berries, maple and honey. Challenge accepted. Many attendees expressed sincere gratitude for the deliciousness of my food; I soaked in the compliments happily!

The spread and my sweet helper.
She worked for the lemon tartlets LOL.


Creamed Corn and Hominy, Smoked Almonds,
Candied Maple Pecans






Roasted Parsnips and Carrots

Three Sisters Salad

Veggie Chips and Beet Hummus


Summer with the Hedmans

I love cooking for my Monday client, the Hedmans! They appreciate everything I make and let me be creative and try new recipes on them. It’s SUMMER and it’s unreal humid, so time for lots of fresh salads. These mixes don't need to be drowned in mayo, just a touch sometimes is enough. It's really the varied vinegars and mustards that make the dressing. Always using fresh herbs and lemon or lime brightens any dish, especially this season. 

Bacon and Egg Potato Salad 🥓 🥚 🥔 

Bean and Corn Summer Salad 🌽 

Broccoli, Shrimp and Bacon Salad  🥦 🍤 🥓 

Pan Roasted Chicken with Blistered Pesto Tomatoes and Zucchini 🐓🍅

and

Sriracha Hummus and Sliced Cucumbers 🥒 
Cherries 
🍒

Hummus Madness

The farmers market scene has become a super important venue for the business. An honor working alongside such passionate farmers, vendors, and artisans at Joplin Empire Market. They are letting me play, experiment, demonstrate, sell, and plug my personal chef service as I try to figure out what people want to eat, and how and where they want to eat it. Bottom line, I just want to feed folks delicious, healthy food. Special thanks to Joanna at Mauve Designs for helping with my labels, and to USA Print for printing them every week. Also a shout out to regular customers at Empire Market; your business is greatly appreciated!



Beet, Garlic, and Sriracha SOLD OUT

Grilled Garlic Flatbread sold in packs of 3
SOLD OUT

Cucumber and Heirloom Tomato

Tomato, Cucumber, Onion, Blueberries, Mint tossed in a Lemon Vinaigrette
over Plain Hummus
Sampled at Joplin Empire Market

Monday, May 27, 2019

Special OFFER


Memorial Day SALE!   THIS WEEK ONLY!

Book my personal chef service: 2 meals, 4 portions each. 8 total meals for you and your family. Cooked in your own kitchen. In the fridge when you get home! 

$90 includes groceries. Regular price $125.

Consider it a trial run! Message me and we can schedule a short interview in your kitchen to determine what types of food you want and need. 

"I have tried several meal prep avenues and I would get burned out a bit. Either too much of my time involved or not enough flavor diversity. What I needed is exactly what Josie has to offer. Full, healthy and diverse meals, all ready to eat. " -client

Spot on KSN's Living Well






I had a GREAT time with Shelby on Mike on Living Well, talking about my personal chef service and a recipe for creamy cashew queso. Producer Dave Smith liked it enough to offer me a monthly spot! Yay for free advertising! Click link to see it!

Monday, May 20, 2019

Small Scale Catering

ANNOUNCING: Small Scale CATERING! YAY!

Having a wine pairing party? Birthday party? 
Any excuse for a party?

Have some family or friends coming in to town and 
don't want to cook for them or go out to eat every meal?

Contact me for a menu and pricing. 


Pairings Party hosted by Jeannette Royle and Stacey from WineShops at Home

"I felt like I was back in Napa, sipping great wine and the 
most amazing food. Who knew this kind of food was 
available here in Joplin! I can’t wait to use Josie for all my future wine/dinner parties!"
-Natty Red


Google Data Seminar at Joplin Area Chamber of Commerce

Sunday, May 12, 2019

Dips and Spritzers


Dips and Spritzers!
Kick off Memorial Weekend right 
with a large, gorgeous spread of 
dips and refreshing spritzers.
Friday, May 24
My house in Carthage
831 Prospect Avenue
6-8pm
$30


Tuesday, May 7, 2019

HOST a Meal Kit Party!


BOOK NOW THROUGH JUNE
Contact me to book. Josie.josiemai@gmail.com or 
417-483-9336


MAKE 5 MEALS FOR YOUR FAMILY, 4-8 servings each!
Cost: approximately $100 per person! 3 hours
Healthy Whole Foods, Refrigerate or Freeze

6 people in the host kitchen. BE A HOST and INVITE 5 FRIENDS to your kitchen!


Chef plans, shops, coordinates

Includes foil, gallon freezer bags, recipes, labels, and snacks

You bring a cooler, cutting board, chef knife, and a beverage to share

MENU

Southwest Breakfast Burritos

Baked Chicken and Broccoli Alfredo

Baked Meatballs and Marinara

Roasted Pork Tenderloin and Green Beans

Italian Sausage and Tortellini Soup






Saturday, May 4, 2019

ORDER NOW: May 7 / May 9 Handcrafted Meals

ORDER BELOW

It's a 'stuff it and top it with cheese' kind of week!
THE SHOP IS OPEN!
PLEASE SHARE!

Handcrafted delicious and healthy meals! 
2 portions for $20. 4 portions for $35. 
Pay/order by midnight MONDAY.
 Pick up only TUES and/or THURS at back door of 420 Grand, Joplin.


TUESDAY  Blue Cheese Twice Baked Potatoes & Steamed Green Beans




THURSDAY  Beef, Veg & Brown Rice Stuffed Pepper with Refried Black Beans



MAY 7 / MAY 9 Handcrafted Meals




Week of May 7 & 9

Thursday, April 18, 2019

ORDER NOW: APRIL 30 / MAY 2 Handcrafted Meals

ORDER BELOW
THE SHOP IS OPEN!
PLEASE SHARE!

Handcrafted delicious and healthy meals! 
2 portions for $20. 4 portions for $35. 
Pay/order by midnight MONDAY.
 Pick up only TUES and/or THURS at back door of 420 Grand, Joplin.



TUESDAY  Verde Chicken & Bean Enchiladas with Tangy Mexi-Slaw




THURSDAY  Turkey Meatloaf with Mashed Sweet Potatoes and Roasted Brussel Sprouts



APRIL 30 / MAY 2 Handcrafted Meals


April 30 & May 2

Monday, April 1, 2019

Menu: The Stuff I Can Cook for You

Entrees

Sheet Pan Chicken
Lemon Garlic Chicken
Creamy Turmeric Chicken
Coconut Curry Chicken
Whole Roasted Chicken
Meatloaf
Eggplant with Italian Sausage
Shepherd’s Pie
Braised Short Ribs
Slow Cooked Pork
Pork Tenderloin
Enchiladas
Street Tacos
Sheet Pan Nachos
Flatbread/Cast Iron Pizza
Egg Cups
Egg Bake
Shakshuka
Sesame Peanut Noodles
Sweet and Sour Noodles
Sesame Tahini Stir Fry
Grain Bowls
Shrimp and Grits
Crispy Salmon
Baked White Fish
Scallops and Shrimp
Falafel
Veggie Burger
Loaded Baked Potatoes
Stuffed Portobellos or Peppers

Appetizers 

Cheese Board
Pesto
Hummus
Tzatziki
Spinach Artichoke Dip
Feta Dip
Romesco
Salsa Fresca
Guacamole
Crostini
Curried White Bean Dip
Spinach Feta Bites
Tabbouleh Cups
Tapenade
Crustless Quiches
Veggie Chips
Roasted Chick Peas
Jammy Eggs
Cauliflower Buffalo Bites
Bacon Wrapped Dates
Loaded Potato Bites
Chili Lime Pickles
Spring Rolls with Peanut Sauce
Crab Rangoon
Pork Dumplings
Pork Apple Cheddar Bites
Avocado Toast
Stove Top Popcorn

Sides and Salads 

Roasted Anything
Mashed Potatoes
Seasoned Fingerling Potatoes
Aromatic Green Beans
Royal Rice
Black Beans
Caramelized Onions
Grilled Zucchini
Marinated Mushrooms
Tomato Tart
Roasted Beets and Goat Cheese

Grilled Corn Salad
Fatoush
Caprese Salad
Cobb Salad
Seasonal Garden Salad
Shaved Vegetable Salad
Chicken Salad
Sugar Snap Pea Salad
Watermelon Feta Mint
Homemade Croutons
Balsamic Vinaigrette
Cilantro Lime Dressing

Soups

Three Bean Chili
Pork Posole
Sausage Spinach Sweet Potato
Sweet Corn Chowder
Scallop Chowder
Butternut Squash
Pumpkin Thai
Egg Drop
Hot and Sour
Gazpacho

Bread 

No-Knead Boule
Toasted Crostini
Jalapeno Cheddar Cornbread
Foccacia

Dessert 

Lemon/Vanilla Custard Tarts
Won Ton Custard with Berry
Acorn Squash Custard
Seasonal Crisp
Seasonal Galette
Ricotta Panna Cotta
Lemon Olive Oil Cake
Brown Butter Cake
Balsamic Strawberries