Friday, May 16, 2014
Hoosier Mama Pie Company, a men's fashion show hosted by Details Magazine, and a summer entertaining party featuring exotic cotton candy from Spin-Spun and fun mocktails from Tim Williams of Pour Souls. Music, candy, cocktails, and pie was something Brandy just couldn't say no to.
Starting at 12:00 on the dot, performers from Motown: the Musical (currently playing at the Oriental Theatre downtown) took the stage on the lower level to invoke the spirit of the 1960's Detroit with dead on imitations of The Supremes, the Temptations, and other oldies favorites. The crowd quickly got into the performance, especially when one of the male singers grabbed an elderly lady to dance with, who surprised everyone (including the performers) by dropping to the floor in a split! "I could do that, if I wanted to," Brandy informed the people standing near her, "You might hear a lot of metallic creaking from my titanium hips, but I could do it."
Hoosier Mama Book of Pie was dedicated to the making of the all important crust. Going through the specifics, like the type of salt she uses, the amount of sugar, and how she treats her butter to get the perfect flaky texture, showed just how much work Paula has put into the recipe and just how proud she is (and should rightly be) of that work.
Next Chef Paula showed how to make a very simple rhubarb filing, which had both a sweet and tart flavor and was perfect for summer. Just watching her crimp the pie crust by hand was enough to hypnotize the audience and kept most of the crowd in their seats, even after the Chicago Dance Company took the stage behind the demo to put on a show of modern, contemporary, and jazz dance. "It's nice that they gave us backup dancers," Chef Paula joked with her comrade Allison Scott, who takes charge of all the savory recipes for Hoosier Mama.
Next, Chef Allison took the lead by demonstrating how to make a fresh and simple asparagus and ricotta quiche, even making her own ricotta live in front of the crowd. Samples of the quiche were passed around so that everyone could experience its silky texture for themselves. "The best part is, you can adjust this recipe for any season," Chef Allison said, "Asparagus is in season right now, but you can use any vegetables you'd like. At the shop right now we're doing a bacon and cheddar quiche, a mushroom gruyere quiche, and a pea and ramp quiche."
You can see tons of pictures from yesterday's events on Bunny and Brandy's Facebook page!
The writers of this blog have been compensated by Everywhere Society for the information contained in this post, but the opinions of the writers have not been dictated or influenced.