Glamping Guide: Sophisticated Sustenance for your Troop

Greetings all! It's our favorite time of any gathering - food and drinks! For once in my life I'm going to zip my lips and let this speak for itself. Please enjoy the following recipes from my favorite brother, Ian Bartholomew.              

Eggplant Caponata Bruschetta / Tuna Nicoise in a Jar / Peach Mint Julep

Eggplant Caponata Bruschetta

Eggplant Caponata Bruschetta

- 4 Servings - 

1 ½ Cup Eggplant…Medium Dice

¾ Cup Roma Tomato… Medium Dice

½ Cup Red Onion

1Tbsp Garlic

2 Sprigs Thyme

2 Tbsp Champagne Vinegar

1Tbsp Fried Capers

¼ Cup Shaved Parmesan

Salt & Pepper to taste

Rustic Baguette

1. Sweat onions over medium heat until cooked through. About 5 minutes

2.  Add tomato, garlic, thyme and eggplant. Cook through stirring often. About 115-18 minutes.

3.  Deglaze with vinegar. Take off heat and let cool.

4.  When ready to serve toast slices of bread. Add toping and garnish with capers and Parmesan.

Tuna Nicoise in a Jar

Tuna Nicoise in a Jar

- 4 Servings - 

4 8-10 oz jars

16 oz. canned tuna (higher quality the better)

4 Eggs (Hard Boiled) Halved

½ Cup Green Beans Halved

½ Cup Baby Red Potatoes Quartered

1/8 Cup Klamath Olives Halved

1/8 Cup Parsley Leaves

1/8 Cup Shaved Radishes

1/2 Cup Roasted Garlic & Parsley Vinaigrette:

  •             6-8 Cloves Roasted Garlic
  •             ¼ cup Parsley
  •             ¼ Cup White Wine Vinegar
  •             1/8 Cup Dijon Mustard
  •             1 ½ Tbsp Salt
  •             1 tsp White Pepper                                                          
  •             ¼ Cup Extra Virgin Olive Oil

a. Add all ingredients too blender or food processor except olive oil. Blend thoroughly.

b. Slowly add oil and emulsify with rest of vinegar.

1.  Blanch green bean until tender. Do the same to red potatoes.

2.  Start layering jars in order in which you prefer but hold homemade dressing off to side.

3.  Whenever you are ready to serve, open layered jars and distribute evenly. Lightly shake dressing jar and serve. 

 

On this installment of Grilling My Brother:

Q: What’s the hardest thing about working with your sister?  

A: We are both very strong minded and when we agree on things it works great, when we don't it's hard to get either of us to budge. 

Q:Best Dive Bar in Denver?

A: The best dive bar is always the closest dive bar, which currently is Lions Lair. But I will always have a soft spot for Campus Lounge.

Q: Who would you most like to collaborate with on a menu for an over-the-top one night event?

If I can choose someone no longer living I choose Charlie Trotter. When I hear the words "over the top", he is the first person that comes to mind.

Interview with Ian Bartholomew of Bartholomew Foods

Contact for catering, private chef, or a date with a super eligible guy who can cook > ibartho21@gmail.com > 303.525.1205

Peach Mint Julep 

1 cup bourbon whiskey

1 can peach nectar

1 can ginger ale

1/4 cup simple syrup (rosemary brown sugar)

1 lime

1 handful mint (bruised)

1/2 cup water

1/2 cup brown sugar

4 sprigs fresh rosemary

 

Stay tuned for glamping hair and beauty tips, and fall fashion from our favorites!

 

Photography: From The Hip Photo

Floral: poppy & pine

Hair: Jessica McIntyre, Double Dutch Hair

Make-up: Mary Kate Addyman, Revival Aesthetics

Food: Ian Bartholomew, Private Chef

Fashion: Inspyre Boutique

Outdoor Decor: Creative Living