Silver Spoon Catering

10/04/2024

What are your weekend rituals?

We love to go into nature and watch the Sunday morning news. :)

𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐢𝐥𝐲 𝐒𝐩𝐞𝐚𝐤𝐢𝐧𝐠
Chef Mark Dinaldo
Owner, Silver Spoon Catering

𝐖𝐚𝐟𝐟𝐥𝐞 𝐖𝐞𝐞𝐤𝐞𝐧𝐝𝐬: 𝐖𝐡𝐢𝐩 𝐔𝐩 𝐁𝐮𝐭𝐭𝐞𝐫𝐦𝐢𝐥𝐤 𝐁𝐥𝐢𝐬𝐬 𝐰𝐢𝐭𝐡 𝐲𝐨𝐮𝐫 𝐅𝐚𝐦𝐢𝐥𝐲

In a world where time feels ever more precious, we believe in the power of weekend rituals to nourish our souls and strengthen our bonds. As we continue to be busier and busier with work and family responsibilities our time together during rare moments when not working is somehow more important than ever.

In the heart of rural Appalachia, nestled near the serene Monongahela National Forest, we celebrate the simple joys of slowing down and savoring weekends with our loved ones.

We cherish every moment we can steal away from the hustle and bustle of weekday life. Here, in our cozy corner of the forest, we relish these moments of gathering in the kitchen with the scent of buttermilk waffles wafting through the air, creating precious memories.

This recipe is a perfect way to get children involved in cooking. Let them help you measure out and add the ingredients to the recipe. See their excitement as you all wait for the batter to cook in the waffle iron. After cooling for a few minutes, they can easily help separate the round waffles into four squares. They will remember mornings like this for the rest of their lives.

If your family is like mine our weekend mornings are the only time we get to slow down. Often, however, we find ourselves just as busy doing home projects or heading into the National Forest, close by National Park, local State Parks, or elsewhere for some other outdoor adventure. It is so hard to slow down sometimes.

So, don’t have time to make waffles for the weekend? No problem! These tasty and fluffy waffles easily freeze to be re-heated or packed in a bag for a hike whenever you have time to spend together. Check the notes at the end of the recipe for tips to easily freeze and reheat these waffles.

I hope you will embrace the warmth of these homemade waffles and the joy of togetherness with your family, one delicious bite at a time.

𝐁𝐮𝐭𝐭𝐞𝐫𝐦𝐢𝐥𝐤 𝐖𝐚𝐟𝐟𝐥𝐞𝐬
Chef Mark DinaldoSilver Spoon Catering

Yield: 18 – 20 Waffles
Equipment needed: Waffle Iron
Ingredients:
4 C. | All-Purpose Flour
1 t. | Kosher Salt
3 T. | Sugar
3 t. | Baking Powder
1 ½ t. | Baking Soda
5 C. | Buttermilk
6 | Large Eggs
½ C. | Butter, Melted
1 T. | Vanilla Extract

Directions:
1.) Whisk together flour, salt, sugar, and baking soda.
2.) Mix together buttermilk, eggs, butter, and vanilla.
3.) Pour into dry mixture and stir together just until combined. *
4.) Pour batter into waffle iron and cook to your iron’s instructions.
5.) Serve immediately with your favorite syrup.
* If the batter seems dry as you are combining you can add up to another ½ C. of buttermilk
To freeze:
• Allow waffles to cool completely in a single layer on a cooling rack.
• When cooled, divide and package into zip-top freezer bags.
To reheat after freezing:
• Simply remove the number of waffles you would like to prepare for your meal from the zip-top bag and toast in your toaster oven according to your toaster directions.

09/04/2024

“In the heart of rural Appalachia, nestled near the serene Monongahela National Forest, we celebrate the simple joys of slowing down and savoring weekends with our loved ones.”

𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐢𝐥𝐲 𝐒𝐩𝐞𝐚𝐤𝐢𝐧𝐠
Chef Mark Dinaldo
Owner, Silver Spoon Catering

𝐖𝐚𝐟𝐟𝐥𝐞 𝐖𝐞𝐞𝐤𝐞𝐧𝐝𝐬: 𝐖𝐡𝐢𝐩 𝐔𝐩 𝐁𝐮𝐭𝐭𝐞𝐫𝐦𝐢𝐥𝐤 𝐁𝐥𝐢𝐬𝐬 𝐰𝐢𝐭𝐡 𝐲𝐨𝐮𝐫 𝐅𝐚𝐦𝐢𝐥𝐲

In a world where time feels ever more precious, we believe in the power of weekend rituals to nourish our souls and strengthen our bonds. As we continue to be busier and busier with work and family responsibilities our time together during rare moments when not working is somehow more important than ever.

In the heart of rural Appalachia, nestled near the serene Monongahela National Forest, we celebrate the simple joys of slowing down and savoring weekends with our loved ones.

We cherish every moment we can steal away from the hustle and bustle of weekday life. Here, in our cozy corner of the forest, we relish these moments of gathering in the kitchen with the scent of buttermilk waffles wafting through the air, creating precious memories.

This recipe is a perfect way to get children involved in cooking. Let them help you measure out and add the ingredients to the recipe. See their excitement as you all wait for the batter to cook in the waffle iron. After cooling for a few minutes, they can easily help separate the round waffles into four squares. They will remember mornings like this for the rest of their lives.

If your family is like mine our weekend mornings are the only time we get to slow down. Often, however, we find ourselves just as busy doing home projects or heading into the National Forest, close by National Park, local State Parks, or elsewhere for some other outdoor adventure. It is so hard to slow down sometimes.

So, don’t have time to make waffles for the weekend? No problem! These tasty and fluffy waffles easily freeze to be re-heated or packed in a bag for a hike whenever you have time to spend together. Check the notes at the end of the recipe for tips to easily freeze and reheat these waffles.

I hope you will embrace the warmth of these homemade waffles and the joy of togetherness with your family, one delicious bite at a time.

𝐁𝐮𝐭𝐭𝐞𝐫𝐦𝐢𝐥𝐤 𝐖𝐚𝐟𝐟𝐥𝐞𝐬
Chef Mark DinaldoSilver Spoon Catering

Yield: 18 – 20 Waffles
Equipment needed: Waffle Iron
Ingredients:
4 C. | All-Purpose Flour
1 t. | Kosher Salt
3 T. | Sugar
3 t. | Baking Powder
1 ½ t. | Baking Soda
5 C. | Buttermilk
6 | Large Eggs
½ C. | Butter, Melted
1 T. | Vanilla Extract

Directions:
1.) Whisk together flour, salt, sugar, and baking soda.
2.) Mix together buttermilk, eggs, butter, and vanilla.
3.) Pour into dry mixture and stir together just until combined. *
4.) Pour batter into waffle iron and cook to your iron’s instructions.
5.) Serve immediately with your favorite syrup.
* If the batter seems dry as you are combining you can add up to another ½ C. of buttermilk
To freeze:
• Allow waffles to cool completely in a single layer on a cooling rack.
• When cooled, divide and package into zip-top freezer bags.
To reheat after freezing:
• Simply remove the number of waffles you would like to prepare for your meal from the zip-top bag and toast in your toaster oven according to your toaster directions.

25/03/2024

Chef Mark's mom, Linda, instilled a love of food and cooking in him. She supported him every step in his journey to becoming a chef and loved putting on her apron and working alongside him at Silver Spoon Catering events.
We miss her dearly, but we continue to find inspiration through her love of preparing healthy and delicious meals for our family and friends.

What are your favorite family gathering memories?

Food Columnist Mark. Dinaldo. With his mom family is important

25/03/2024

With Easter, just around the Corner this week's "Culinarily Speaking" column in The Nicholas Post LLC by Silver Spoon Catering owner, Mark Dinaldo, shares a family favorite perfect for any holiday or special occasion.
What are your family's favorite dishes to share during holiday meals and family gatherings? Please share them in comments, below.

𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐢𝐥𝐲 𝐒𝐩𝐞𝐚𝐤𝐢𝐧𝐠
Chef Mark Dinaldo
Owner, Silver Spoon Catering


𝐇𝐚𝐯𝐞 𝐘𝐨𝐮𝐫 𝐆𝐫𝐞𝐞𝐧𝐬 𝐚𝐧𝐝 𝐋𝐢𝐤𝐞 𝐓𝐡𝐞𝐦, 𝐓𝐨𝐨
Holidays are a time that makes us think about family and also the food prepared and shared during these special occasions. Easter is a day when families tend to gather to rejoice in celebration.

Every family has traditions and favorite foods shared around the table during Holiday meals. The recipe I am choosing to share with you this week is the most requested dish in my own family during any holiday or special occasion.

This delicious, kid-friendly, recipe will have even the staunchest non-spinach eater consuming that iron-enriched vegetable. I hope your family enjoys it as much as mine does.

𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐓𝐡𝐚𝐧𝐤𝐬
My mom was a kitchen rockstar. She made us homemade dinners every night of the week when I was a kid. She instilled in my sisters and me a love for food and cooking. She encouraged us all to eat healthy and to learn to cook for ourselves and our families. I miss her, especially on Holidays.
Thanks, Mom, for the love of cooking, this beloved recipe, and, most importantly, the memories of meals prepared and shared as a family.

Spinach Balls

Yield: 60 Balls

Equipment needed: Baking Sheet, Oven, Parchment Paper *

​​Ingredients:​

2 Packages 10 oz. Frozen Chopped Spinach

2 Cups Store Bought or Homemade Dry Herb Stuffing

6 Eggs (Beaten)

2 Small Onions (Chopped Fine) *

½ t. Ground Thyme

1 t. Accent

½ C. Grated Parmesan Cheese

¾ C. Melted Butter

Garlic Powder and Black Pepper, To Taste

​​Directions:​

1.) Cook & Drain spinach (get as much of the liquid off the spinach as possible) *

2.) Put all dry ingredients in a large bowl and mix to combine

3.) Add beaten eggs and melted butter to the dry ingredients and mix until well blended

4.) Cover the bowl with saran wrap and refrigerate overnight *

5.) Pre-heat oven to 350°

6.) Shape into small balls (approximately 1” - 1 ½” balls) and place on a parchment-lined baking sheet leaving a ½” or more around each ball to allow for more even baking

7.) Bake for 20 minutes turning the pan once during baking

8.) Let the pan rest for at least 5 minutes before removing the baked balls from the pan

𝐂𝐡𝐞𝐟'𝐬 𝐍𝐨𝐭𝐞𝐬

- Parchment paper is an optional preference.

- Substitute fresh onion with ¼ C. reconstituted minced onion.

- To get the liquid out of the spinach I use a wire colander and press repeatedly. Feel free to use some paper towels, etc., to help if you are having issues.

- The mixture needs to be refrigerated for at least 6 – 8 hours. I tend to make the mix and let it rest overnight, but you can prepare the mix in the morning and have it ready to serve that evening.

11/03/2024

Chef Mark is super excited to share his new bi-weekly column in the The Nicholas Post LLC.

Pesto is a wonderful sauce that can used in numerous ways and lasts for days in the refrigerator.

If you try the recipe make sure to post pictures!

Anyone Can Cook
Chef Mark Dinaldo

It seems like we are busier now than ever so having a quick yet healthy dish to prepare for dinner is often exactly what you need.

Pesto is a versatile Italian sauce that can be used to top your favorite pasta, drizzled over sliced garden tomatoes and fresh mozzarella for an easy Caprese, or even as a dressing inside a sandwich or wrap.

When you need a dinner full of nutrients and protein without a lot of time or mess this is the perfect dish. In the time it will take your favorite pasta to cook this colorful and flavor-packed Italian sauce can be prepared. You can even add your favorite vegetable (i.e., broccoli) and top it with grilled chicken or salmon.

A wonderful sauce to make in advance Pesto will keep fresh in the refrigerator for up to three days, or it can be frozen in small or large batches for later use.

Pesto
Yield: 4 to 5 Servings
Equipment needed: Blender, Food Processor, or Emulsion Wand
Ingredients:
2 Cups Packed Fresh Basil
½ Cup Parmesan Cheese
2 Cloves Garlic
2/3 Cup Olive Oil*
¼ Cup Pine Nuts
Salt & Pepper To Taste

Directions:
Combine the basil, garlic, pine nuts, and some of the oil and blend until coarsely chopped. Add remaining oil, salt, and pepper and pulse until smooth. Incorporate in parmesan cheese.

Variations:
- Substitute Basil with Arugula, Spinach, or other similar green
- Substitute Parmesan cheese with Romano or cheese of choice
- Substitute Pine Nuts with Walnuts or other nut of choice

Chef’s Note:
* When you are blending in the olive oil it is better to blend with a pulsing motion rather than a steady blending motion as over-friction can cause the oil to heat up and become bitter.

10/03/2024

Using our skills and talents to give back to the amazing community we call home is something we cherish doing any time the chance arises.

Mark and Amy Dinaldo always serving and helping the community of Richwood, WV. This photo was taken during Thanks for Giving (Let's Feed Richwood).

12/02/2024

Send a Valentine's Day card to a child at St. Jude's. It's free and just takes a minute!

Choose a sweet e-card featuring layouts inspired by patient art, and then select a pre-written message, or create your own!

18/11/2023

I have a HUGE but SMALL favor to ask.

Go to the Business Page>> Vibes Yoga & Sound Therapy and Silver Spoon Catering Go to the 3 little dots on the side of page, Hit “invite friends”

Select "invite all" & done

You've SUCCESSFULLY supported our Small Business for $0.00!! 🥹🫶🏻🩷🥰

Use this template to help support YOUR small business.

10/07/2023

Amy Dinaldo owner vibes and silver spoon catering, Mark Dinaldo and Tracy McCoy summersville CVB

29/11/2022

25/04/2022

🌎🌎 This Earth Day, April 22, 2022, we were honored to be part of a special family's special visit to Richwood. 🌎🌎
🌞🌱🌞 We were commissioned by Suzanne Pearl to provide our personal chef services for her family and were asked to prepare a vegan ramp dinner with gluten-free options for each course this weekend which should have been the 83rd Feast of the Ramson Ramp Festival. 🌞🌱🌞
🏡💐 The weather was amazing for serving all four courses outside on the beautiful Front Porch of The Front Porch Inn, the ramps were fresh, and the love of family and food was abundant. 💐🏡
💓 Thank you for letting Silver Spoon Catering be such a huge part of your Richwood visit. We can't wait to see you all again on your next trip to our beautiful gem of a community. 💓