With Memorial Day right around the corner, for Croissants, it officially kicks off BBQ season and our kitchen staff will be busy handling orders for picnics through the rest of the summer. From graduations to 4th of July to those impromptu get togethers on Sunday afternoons that end up with friends lazing by the pool and your kids eating leftovers all week, Croissants catering has everything you need!
I just LOVE this cake! Our American Eagle cake is especially popular around Memorial Day and 4th of July.
Considering the posts you see on Croissants’ Facebook Page, it might be easy to mistake us only for a Bakery and Bistro. Truth be told (and I might be a little biased here…), we can do just about ANYTHING when it comes to food. :) Ok, ok – maybe not ANYTHING, but our catering team has picnic food go’in on!
A must have on every BBQ menu – Country Ham Biscuits! The Cole Slaw is making an appearance there in the back as well. Wouldn’t be a picnic without slaw!
We are at the beach so bring on the fresh local shrimp cocktail and the crab cakes!
Croissants has your veggie and fruit platters ready to go – Heirloom Tomato and Grilled Cheese Finger Sandwiches are a nice addition to your picnic menu.
Southern twist on Pimento Cheese Bruschetta-Artichoke & Pimen
Those summer nights await (insert Grease tunes in your head for the rest of the day) and Croissants has your BBQ and picnic menus ready to go so you can sit back with a tall glass of lemonade, put your feet up and enjoy yourself. How can we help? Give us a call today and let us know how we can turn your BBQ into a summer night no one will forget! 843-448-2253
CROISSANTS BISTRO & BAKERY EXECUTIVE CHEF BRADLEY DANIELS AWARDED BEST CHEFS AMERICA
Less than one percent of professional cooks in America are honored in the 2013 Edition of Best Chefs America, and you, Chef Bradley Daniels, are among them.
Bradley Daniels, the Executive Chef at Croissants Bistro & Bakery, has been honored as one of the country’s top culinary talents in the 2013 edition of Best Chefs America. According to a press release, Best Chefs America, which was designed as a guide for chefs, conducted more than 5,000 confidential interviews with nominated chefs around the country to produce a coffee table book. Less than one percent of professional cooks in America are honored with this award. Two other local chefs were also honored with this prestigious award: Andrew Gardo of Sea Captain’s House and Curry Martin of Aspen Grille.
The 411 on Chef Brad!
Originally from Orlando, Fl, Bradley’s passion for cooking was sparked by the memories of watching his Grandmothers cook. Graduating from Carson-Newman College in Jefferson City, Tennessee in 1997 with a Leisure Services degree, he then attended Le Cordon Bleu in Orlando. While attending school he worked for celebrity chef Todd English at his eclectic seafood restaurant Bluezoo. He left Bluezoo to expand his culinary knowledge at the exquisite Blackberry Farm in Walland, Tennessee. At the Relais and Chatuex property, he was introduced to “Foothills Cuisine” and the concept of drawing from indigenous ingredients and cuisines. As Executive Chef at Croissants Bistro & Bakery, Chef Daniels continues that concept of using local and fresh ingredients, drawing from the many farms and fisherman that South Carolina has to offer.
From all of us at Croissants: Congratulations to Chef Brad!
Mothers Day, we asked our customers to submit a one of their mom’s best dessert recipes and the winner would receive a gift certificate to Croissants as well as have their recipe served up at our Mother’s Day Brunch. By the time I got back to the kitchen to try some of Pamela’s mom’s Mississippi Mud Pie, there was not a crumb left in sight, so FYI, as I am writing this blog post, I am making out my grocery list of ingredients because this looks amazing!
Pamela and her Mom on Mother’s Day!
This recipe reminds Pamela of Sunday night family dinner… Do you think the next time you can invite us?
Mississippi Mud Cake
1 C butter 1 (4oz.) semisweet chocolate baking bar, chopped 2 C sugar 1 1/2 C flour 1/2 C unsweetened c ocoa 4 eggs 1 tsp vanilla 3/4 tsp salt 1 (10.5 oz.) bag miniature marshmallows 1 C chopped pecans, optional
Preheat oven to 350. Combine butter and semisweet chocolate into a microwave safe bowl and heat at high for 1 minute or until melted and smooth. Stir at 30 second intervals.
Add sugar, flour, cocoa, eggs, vanilla and salt into chocolate mixture. Pour batter into a greased 15 x 10 x 1 inch jelly roll pan.
Bake at 350 degrees for 20 minutes. Remove from oven and sprinkle with marshmallows. Bake for an additional 8-10 minutes of until marshmallows begin to brown. Remove from oven and drizzle warm cake with chocolate frosting (see below)
Chocolate Frosting 1/2 C butter 1/3 C milk 1/4 C unsweetened cocoa 1 -16 oz. package powdered sugar 1 tsp vanilla
Melt butter in pan over medium heat. Add in milk and cocoa, and bring mixture to a boil. Stir constantly. Remove from heat. Add in powdered sugar and stir until smooth. Add vanilla. Use immediately. If you need to thin it out add a little milk. Sprinkle with chopped nuts and Voila!
I’d love to know what all of you think of this recipe? You can bring me by a slice at Croissants Bistro and Bakery. I am there most days.