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September 1, 2016
September is a perfect time to serve our fabulous Gazpacho Jars! Ideal for outdoor parties, this fresh cold soup is the perfect way to show off beautiful heirloom tomatoes and cucumber, whether they’re homegrown or picked up at your local farmers market that morning.
Northeast Minneapolis Farmers Market: Harvest Gala
As Hospitality Sponsor of the Northeast Minneapolis Farmers Market, we’re hosting a cool fundraiser for the organization at Solar Arts by Chowgirls. In addition to a live auction and silent auction, the 5th Annual Harvest Gala pairs vendors with local chefs to create amazing appetizers using ingredients sourced from the Northeast Minneapolis Farmers Market, Beez Kneez, Grlk, Bonicelli Kitchen, The Mill NE, and Chowgirls (natch!). At the bar you can sample drinks mixed with St. Paul Switchel and Gray Duck Chai while you groove to the vinyl that The Ring Toss Twins are spinning.
Shout out to Chowgirls server Nicollazzi for the cool design work on the Harvest Gala poster!
Own. List. Rent. Repeat.
Rentivist is a community where the owners of stuff connect with those who want to rent it.
"We’re committed to making renting and listing easier, faster, and way more convenient. We want to help people find a new revenue stream by showing how the things they own might be the very things someone else wants to rent. Really, our goal is to make the world a much more styled place, one rentable at a time."
We love working with the amazing folks at Rentivist! They are a creative, professional, and knowledgable collective of truly talented business women, and we are fortunate to count them as collaborators and friends.
The Rentivist Team:
Gretchen Culver // Co-Founder & CEO
Alyson Newquist // Co-Founder & CINO
Mary Ellen Reihsen // Co-Founder & General Counsel
2 cups (500 mL) roughly chopped tomatoes
1 cup (250 mL) roughly chopped yellow bell pepper
1 cup (250 mL) roughly chopped cucumber
1/2 cup (125 mL) roughly chopped white onion
4 garlic cloves, chopped
6 cups (1.5 L) tomato juice
1/3 cup (80 mL) olive oil
1/4 cup (60 mL) red wine vinegar
3 tbsp lemon juice
3 tsp kosher salt
1 tsp fresh ground black pepper
1 tbsp fresh chopped dill
In the bowl of a food processor, pulse the chopped tomatoes about 10 times until coarsely chopped. Transfer to a large bowl. Add the yellow pepper and cucumber to the food processor and repeat the process, pulsing until vegetables are coarsely chopped but not pureed. Transfer to bowl with tomatoes. Finally, add the onion and garlic to the food processor and pulse about 10 times. Add to bowl, stir in tomato juice, olive oil, red wine vinegar, lemon juice, salt, pepper and dill and combine well.
Transfer soup to 4 oz (114 mL) canning jars, seal and refrigerate 2 hours or up to 3 days.