Evo and a Rustic Fruit Tart
I’m probably the last person who attended Evo to do a recap post… BUT, I wanted to make sure to share this fabulous blogger conference with you! Evo was held in Park City, UT at the beautiful Canyons Resort!
While at Evo I attended a couple of Cooking Workshops which were totally awesome!! I went to the Nakano/Holland House workshop. Where we were fed an incredible lunch made with a variety of Holland House Cooking Wines… on the tram ride up I met Nikki from chef in training.com! Nikki is in the photo below- she’s a super sweet lady and I’m so glad were able to meet!
After our fabulous lunch we went inside to the Hands-on Cooking Workshop where we had a friendly little Crostini competition! We sat at tables and each table was a team, the competition was to invent/present a finished Crostini creation to be judged! You can only imagine the huge table that was laden with all kinds of savory and sweet toppings with which to work.
This photo shows some of the items our table picked to design from… we made 2 Crostini creations, one was savory and I was assigned to make the sweet! I put the yummiest chocolate and hazelnut spread on the Crostini, followed by brie cheese and a small slice of bacon, then topped it off with mint and Nakano Rice Vinegar, oregano & basil flavor, and a slice of plum! It won 3rd place!! Our table won a year-long subscription to all 3 of Martha Stewart’s magazines and other cool prizes too!! (AND just in case you’re wondering… the combination was delicious!)
Next, the Nakano Chef demonstrated how to make a Rustic Fruit Tart and each table made and ate one!! It was such a fancy, yet simple, dessert and I wanted to share it with all of you 🙂
Rustic Fruit Tart with Apricot-Rosemary Glaze featuring NAKANO® Seasoned Rice Vinegar Oregano & Basil
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 cups seasonal fruit (berries or stone fruit in the summer, apples and pears in the fall and winter)
2 tablespoons sugar
1 teaspoon NAKANO® Seasoned Rice Vinegar Oregano & Basil
4 tablespoons apricot preserves
½ teaspoon fresh rosemary, finely chopped
Preheat oven to 400ºF.
1.Arrange puff pastry on a cookie sheet and fold edges in on all sides to form 1/2-inch borders, leaving corners unfolded. Form points at corners by twisting ends and pressing them gently onto baking sheet.
2.Wash and dry fruit. If necessary, peel, seed, and slice into thin, bite-sized pieces. Arrange fruit in an even layer on top of pastry. Sprinkle with sugar. Bake until pastry is golden brown, 20-25 minutes.
3.While pastry is baking, prepare glaze. Mix NAKANO® Seasoned Rice Vinegar Oregano & Basil with apricot preserves and rosemary until combined.
4.While tart is still warm, brush fruit with apricot preserve mixture. Allow to cool completely and serve.
The Nakano/Holland Hands on Cooking Workshop was SO much fun! I really enjoyed learning about their Rice Vinegars, how to use them, and I was quiet impressed with the pop of flavor they gave the dishes we made. Last night I used some in our pasta dish and we all LOVED it!!
I really enjoyed the Truvia Cooking Workshop as well… I left my good camera in the car, BUT here a couple of highlights taken with my iphone!
Our table won 2nd place in the Truvia Trivia contest and we all won a copy of Marissa Churchill’s new cookbook, which I had her sign! The cookbook ‘Sweet and Skinny’ desserts AND one of her recipes is pictured below- A Browned Butter Chocolate Chip Cookie! To finish off the workshop White and Rice Couple gave an awesome Food Photography class!
One of the coolest parts about blogging has been all the amazing women I’ve been able to meet and the friendships that have developed!!
This is Desiree from the36thavenue.com … she’s just the cutest little lady you’ll ever meet and she has totally fabulous blog! Be sure to check it out… AND I’ve just become a monthly contributor on her site too!! Thanks Dezi 🙂
Here’s a snap shot of Nikki (from chef in training ) and I up at the Cooking Workshop… I just love her blog!
I also got to meet and hang out with a little bit, a couple of my ‘blog idols’ Shelley from House of Smiths and Kimi from No Biggie.net… They’re both just wonderful!!
AND of course my good friend Cassity from Remodelaholics … she’s just a saint! She moved 2 days before coming to Evo and I’m so glad I got to see her again!! I’m also super excited she lives close to me now 🙂
Here’s a group photo of a bunch of fabulous blogger’s AND the only picture I have of Kim (in the cute yellow) I met Kim from Today’s Creative Blog at Snap! 2012 and she was so kind to me, she sat right down and gave me a bunch of fabulous ideas for improving my blog! I love Kim (and her blog)… she’s just awesome!
Some of my family came up for the Evo Closing Family Party which was so much fun! We had a yummy dinner and then rode the zip lines, alpine slides and coaster!! I guess it made up for their momma being gone for 3 days!
AND a great BIG Thank You to Mr. Young, a family friend of ours that let us stay his beautiful condo while we were in Park City!
I learned a TON and had such a fun time at Evo!! I’m already looking forward to next year…
PS- By now you’ve probably noticed that WCw/R is under some construction… bare with us while we’re redesigning!! xoxoxo
Love your pics from the conference and that crostini is making my mouth water just thinking of that spread of delicious food to choose from.
So glad you could attend evo and hope to see you back next year!
I LOVED the conference!! You all did an amazing job… I will definitely be back next year 🙂
Sandy @ RE says
I’m so glad you enjoyed the Nakano workshop. It was delightful meeting you and your pics above are fantastic!
Sandy… it was super amazing! AND I really enjoyed your class with the Crostini competition, so fun!!
Your rustic fruit tart looks amazing . Quick question: how far ahead do you think you can make this before you serve it?
Hi Diane… you will be SO pleased with the Rustic Fruit Tart!! This dessert is semi-hardy… it can probably be made up to 2 hours before your event. After it cools just cover with a light tea-towel and it should be patient and wait just fine 🙂
Thank you for you’re kind comment! xoxo
Thank you so much. I am going to serve it at a gathering on Sunday. It will be a beautiful addition to our party.
I hope you all enjoy it! It’s a lovely dessert and very delicious end to any gathering! Thank you for the kind comment 🙂
Lucrecer White Braxton on Facebook says
Your tart looks great. I made one the week after attending the conference. It is a new favorite for me!
Isn’t it fabulous!! SO, simple yet fancy-looking which is just the perfect combination, right!
April cobb says
Looks like a wonderful adventure. I hope I can go with you some day.
You’ve got to go next year!! SO, fun and I learned a lot too!!