Foodie Entrepreneurship Event

This past Monday, several months of exploration of Food Entrepreneurship in Seattle culminated in one amazing event at Trophy Cupcakes in Wallingford.  I’m fortunate to be on the local steering committee for my alumni association – a position that allows me to organize exciting events that explore interesting business questions across industries.

For this event, my goal was to look into the business of food/related products from an entrepreneurial viewpoint and, of course, eat. The entrepreneurs shared their stories, how they got their ideas, obtained funding, key success factors, stumbling points, how they see the future of food with evolving tools/social networking etc.  I was incredibly fortunate to have talented panelists representing a wide range of food companies:

– Jennifer Shea of Trophy Cupcakes (Baked Goods)
– Paul Bloom of Rouxbe (Online Cooking School)
– Lauren Adler of Chocolopolis (Chocolate)
– Matt Gurney of FareStart (Non-Profit)
– Jon Staenberg of Hand of God Wines (Wine)
– Angela Shen of Savor Seattle Tours (Food Tourism)
– Sharelle Klaus of Dry Soda (Beverages)

In addition to wrestling with some of the entrepreneurs’ current business challenges (e.g., maintaining brand consistency and clarity, understanding the potential impact and how to leverage social media,) I achieved a personal milestone by catering for 45 people.  The menu is listed below.  Although a glitch with the camera prevented proper documentation, I plan on re-creating several of these recipes for future photoshoots.

– Braised Moroccan-Style Lamb with Parsley-Mint Israeli Couscous
– Buttered-Radish Rava Dosa with Marinated Fennel
– Pan-Roasted Vermouth-Glazed Pork on Roasted Potato Slice with Apple-Meyer Lemon Gelee and Crème Fraiche
– Bengali Malai Curry Puff with Fried Sage
– Bite-Sized Chicken Pot Pies
– Caramelized Onion and French Lentil Salad with Cilantro and Seared Paneer

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Panch Phoron (Bengali Five Spice)

#panchphoron #bengalifivespice #bangla #fenugreek #methi #fennel #nigella #cumin #jeera #mustardseedThis spice blend, most commonly found in Bengali cooking (of Eastern India and Bangladesh) is a fragrant, full-bodied mix great for both meat and vegetarian dishes. I rely heavily on this mix in my kitchen.It can be used in a number of ways including in a rub, marinade, brine, mirepoix or bouquet garni, or a flavorful oil to garnish your final dish.

Measure equal parts of the following spice and store in an airtight container. I recommend grinding as needed, although you can toast and grind in advance, then store for up to three months (before the flavor begins to diminish.)

  • fenugreek  seed
  • fennel seed
  • nigella seed
  • brown mustard seed
  • cumin seed