Abundance can be shared in many ways, through food, conversation, companionship. These are great acts of celebrating what we have, what we feel grateful for and what we hope for others! This year we want to share with you a favorite holiday recipe and some pictures from a wonderful fundraising event that give us so much joy, all celebrating abundance, yours and ours.

Recipe for Stuffed Baked Brie​

Ingredients:
1 sheet puff pastry, thawed
All-purpose flour, for rolling
1 round brie cheese (8 to 12 ounces, 5- to 7-inch diameter)
 Jam or Chutney of choice
1 large egg, beaten
Additionally:
Fruit, Crackers, Baguette for serving
Equipment:
Baking sheet or pie plate
Parchment paper

1. Thaw puff pastry (following instructions on box, usually about 45 minutes to an hour).
2. Pre-heat oven to 350 F
4. Top with your choice of jams or chutneys - some of our favorites are apricot, raspberry, fig and almond paste.
5. Roll out the puff pastry (dusting the work surface helps so that it doesn't stick) so that you can fold sides over the brie.
6. Beat egg to make an eggwash.
7. Place the stuffed brie in the center of your rolled out pastry and fold the sides over brie, short side first. You can add flair by overlapping the corners, twisting the dough as you bring it up to cover the brie. Be sure to seal brie and jam.
8. Brush the entire pastry with eggwash, especially at sides to seal.
9. Place on parchment lined baking sheet in pre-heated oven until golden brown. Let cool for several minutes after removing from the oven. 
10. Surround with fruits and candied nuts. Serve with bread and/ or crackers.
* You can make ahead one day by skipping the eggwash step and putting in the refrigerator.

We are so grateful for our neighbors, friends and communities that support worthy causes and love being a part of the celebrations and giving back. We had an absolutely fabulous time at the Great Gatsby themed fundraiser for the West Seattle Food Bank, who raised over $1,500! 

From all of us at Nola's

We are excited to dazzle you with our delicious organic foods at Woodland Meadow Farms 
for the Snohomish Wedding Tour
Sunday June 3, 10 am - 4 pm
Tickets for the tour are FREE with registration on the wedding tour website.
​​
​We will be serving small bites from our popular Northwest Dinner Menu.
Please join us for a relaxing, fun filled day on the farm!

We have also  implemented some new systems in our office and are welcoming new faces to the company! 
We would like to welcome Daniel Calhoun as our new Kitchen Manager and John Sharp as his Sous Chef and we are excited to share their love of food and talents with you and offer some new exciting menus! One of those new faces we are welcoming is Baby Finley, our Lead Coordinator Tarrahan’s precious new baby boy! We like to start them young, like my son, Blaze, who grew up in the catering business who turned out to be a fantastic chef in his own right.
With all these changes and new growth we are dedicated to offering our clients an even greater Catering and Event Experience.

Nola and Team