Heating Up and Cooling Off

GOURMET EVENTS HAWAII * 808 735 7788 * Info@GourmetEventsHawaii.com | May 26, 2016
Heating Up

Photo Courtesy of Urban Decay
To announce their new line of lipsticks, Urban Decay went with a hot after hours theme. Guests could “check-in” to a No Tell Motel to test the new hues. Inside the motel, various boudoir rooms featured oversized lipstick sofas, romantic beds and lighted makeup mirrors. 

Cooling Off

Photo Courtesy of Ice Bulb
No matter what you’re guests are drinking, you can brand it with your own custom ice cubes. Companies such as Ice Bulb create unique and custom ice cube that are meant to cool off your drink, but maintain a long lasting shape. Ice such as this one in atypical shape also minimizes dilution. Even if you don’t need a custom shape, Ice Bulb makes ice balls and ship all over the US.

Smokin’ Hot Flavor

Photo Courtesy of Joshua Bousel
Bring back the heat with a Smoky Chicken Tinga Tacos. Tinga, which is a mixture of onions, tomatillo, fire roasted tomatoes and chipotles give it the smoky and spicy flavor

INGREDIENTS1 tablespoon extra-virgin olive oil

1 1/2 pounds skin-on, bone-in chicken thighs

1 cup medium diced white onion

2 medium cloves garlic, smashed and peeled

1 large tomatillo, husk removed, rinsed, and roughly chopped

1/2 teaspoon Mexican oregano

1/4 teaspoon ground cumin

One (14.5-ounce) can fire-roasted diced or crushed tomatoes

2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce from one (7-ounce) can

1/2 cup homemade chicken stock or low-sodium chicken broth

1 bay leaf

Kosher salt

Warm corn tortillas, tomatillo salsa, onion, cilantro, grated cotija cheese, and lime wedges for serving



Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs skin-side down and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.



Add onions and garlic to Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.



Transfer sauce to the jar of a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165°F in thickest part of thigh on an instant-read thermometer. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.



Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.


Spoon chicken into warm tortillas and top with tomatillo salsa, onion, cilantro, and cotija cheese. Serve with lime wedges.

Chillin’ Out

Photo Courtesy of Jagermeister
Photo booths are always popular at events, but why go for traditional when you can go shocking? Guests at the Electric Daisy Carnival in New York were blasted with cold carbon dioxide as they entered the photo booth room to capture a surprise reaction.



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