3 Monkees Events

Infrastucture

reeljerc — Mon, 16 Apr 2012 01:07:05 +0000

Create a proposal based on your budget, make venue recommendations and facilitate reserving the site, work co-operatively with the venue for support of resources & awareness of regulations, acquire permits, coordinate transportation and parking, event staff and security, police, fire, portable toilets, signage, emergency plans, health care professionals, create an itinerary, create and manage the production schedule, manage load in of all suppliers, technical direction and itinerary management day of show. Manage clean up with an emphasis on donations to local shelters and recycling.

Balloons

reeljerc — Mon, 16 Apr 2012 01:06:32 +0000

[[Show as slideshow]]

Stage & Lighting

reeljerc — Mon, 16 Apr 2012 01:06:03 +0000

[[Show as slideshow]]

Entertainment

reeljerc — Mon, 16 Apr 2012 01:05:34 +0000

Book entertainment that is appropriate for the occasion. Our entertainers come from a myriad of backgrounds; ranging from the Burning Man community for the cutting edge, to prestigious symphonies for the more traditional. We also handle talent booking for world famous bands & entertainers on our client”s behalf.

Catering

reeljerc — Mon, 16 Apr 2012 01:05:02 +0000

[[Show as slideshow]]

Theme & Art Direction

reeljerc — Mon, 16 Apr 2012 01:04:34 +0000

[[Show as slideshow]]

Tangerine Glazed Ham with Baby Carrots

reeljerc — Tue, 12 Apr 2011 23:55:52 +0000

Ingredients

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled

Directions

Preheat the oven to 300 degrees F. Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze. For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes. After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes. Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze. Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Corn Beef and Cabbage

reeljerc — Sun, 06 Mar 2011 21:09:04 +0000

Servings: Makes 6 to 8 servings Ingredients:

4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
salt and freshly ground pepper

Preparation: Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender. Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.

Chocolate Covered Chocolate Tart

reeljerc — Mon, 28 Feb 2011 16:36:47 +0000

Chocolate Covered Chocolate Tart

What an Aphrodisiac, perfect for Valentines Day

Servings: Makes 8-10 servings

Total Time: 2

Roast New York Strip Loin with Garlic

reeljerc — Mon, 28 Feb 2011 16:15:17 +0000

Roasted New York Strip Loin with Garlic

Servings: Makes 10 servings

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches)

Ingredients:

4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper
(1) 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

Preparation:

With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.

Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)

Chocolate Covered Chocolate Tart

What an Aphrodisiac, perfect for Valentines Day

Servings: Makes 8-10 servings

Total Time: 2 ¾ hrs.

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we”ve come across in a long time

Ingredients:

For Crust-

9 (5 x 2¼ inch) Chocolate Graham Crackers (Not Chocolate Covered)
5 tablespoons unsalted butter, melted
1/4 cup sugar

For Filling-

1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt

For Glaze-

2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water

Equipment-

a 9-inch round fluted tart pan (1 inch deep)

Grocery List:

*Baking/Nuts/Spices*
bittersweet chocolate	1 3/4 ounces
bittersweet chocolate (not more than 65% cacao if marked), chopped	9 ounces
large eggs	2
light corn syrup	1 teaspoon
pure vanilla extract	1 teaspoon
salt	1/4 teaspoon
sugar	1/4 cup

*Crackers and Snacks*
chocolate graham crackers (not chocolate-covered)	9 – 1 cup

*Drinks*
warm water	1 tablespoon

*Dairy*
heavy cream	1 1/4 cups
heavy cream	2 tablespoons
unsalted butter	1/2 stick
unsalted butter	1 tablespoon

Preparation:

Make crust:
Preheat oven to 350°F with rack in middle.

Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

Make filling:

Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Make glaze:

Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Cooks” note: Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.