BLOG

Housewares show Design Debut

Verve Culture - Wednesday, March 21, 2018

We were invited to participate in the Design Debut at the Chicago Housewares show - a great success with lots of customers and enthusiasm for our products.

Ben Salmon, the owner of Kitchen a la Mode in South Orange, N.J., spoke to HFN at the recent International Home + Housewares Show about his growing gift category and the items for which his customers are looking. For all your industry news visit: http://www.hfndigital.com/

 


 

Housewares show in Chicago

Verve Culture - Saturday, March 03, 2018

The Housewares show in Chicago attracts buyers from all over the world and Verve Culture has been lucky enough to be invited by show management to receive a complimentary booth in the Design Debut section. This exposure to so many companies will be a great boost to Verve as it provides an opportunity to not only show our signature collection from Mexico, but also to talk about our next culture - Thailand.

 


Steamboat Springs Start UP!

Verve Culture - Monday, December 18, 2017

When creative ladies get together, you create an environment that fosters wonderful energy and the birth of start up companies. Chill Angel had its incubation along side Verve Culture and see them both featured in Steamboat Today. 

 

Two great articles to read and thanks for all your support! Click or copy these links....

 

 

http://www.steamboattoday.com/news/hot-new-steamboat-start-up-brings-cultural-chic-to-the-kitchen/

 

http://www.steamboattoday.com/news/steamboats-own-shark-tank-contest-helps-fund-new-merino-wool-

 

 

Uncommongoods Blog

Verve Culture - Friday, December 15, 2017

 


Read this great blog! UncommonGoods was one of our first customers and have an exclusive on the Habanero Sauce by Tierra Brava from Mexico City. They are the only company offering this sauce as part of our kit.

http://blog.uncommongoods.com/2017/gift-lab-will-our-homemade-tortilla-kit-crush-the-competition/

 



 

Dinner tonight

Verve Culture - Monday, December 11, 2017

Making tortillas is easy, fun and healthy. Just two ingredients - masa flour and water! Masa is readily available in all supermarkets and you just follow the simple directions on the pack. 1 cup of masa mixed with 1 cup of water - or multiples thereof! AND gluten free.  Baja Fish Tacos

 

The key to the crunch is to coat the battered fish in the remaining flour mix. Delicious and easy for 6.

INGREDIENTS

1 1/2 cups of flour

2 tsp pepper

1 tsp salt

2 Tbsp. paprika

1 egg, beaten

1/2 cup of beer (plus more if needed)

2 pints’ vegetable or peanut oil

2 lbs. of firm white fish such as cod, tilapia or halibut,

cut into 2oz fingers

1/2 small head of red or white cabbage or both, finely

shredded

24 corn tortillas

3 limes cut into wedges

1/2 cup finely chopped fresh cilantro

Crema sauce:

Combine a cup of Mexican Crema and 2 Tbsp. Mexican

chile sauce eg. Tabasco or Cholula.

Pickled red onions: 1 thinly sliced red onion,

1 Tbsp sugar, 1/4 cup white vinegar, 1/4 cup hot water.

Combine and seal in an airtight jar and refrigerate.

Lasts up to 4 weeks.

And now the cooking and assembly.

Mix the flour, salt, pepper and paprika and then divide in half. Use one half of the dry mix to make the batter by adding the egg and beer, mix well. You want the batter to cling to the fish but also drip excess away so think of the consistency very heavy cream or paint. Heat 2 pints of vegetable oil in a large deep frypan or wok. Dip pieces of fish into the batter and let excess batter drip off then toss the battered fish in the remaining flour mixture to coat. Place the battered and floured fish into the hot oil and turn until golden on all sides. This only takes about 3 minutes to cook the fish. Place on paper towel to drain then repeat until all the fish is cooked.

Use a double stack of warm tortillas, top with shredded cabbage, 1 piece of fish, pickled onions, chili mayo and cilantro. Serve with lime wedges and enjoy!

 

And this is how it turns out!

 

Early days

Verve Culture - Thursday, December 07, 2017

These are the screens that Greg from Creative Bearings did for us! Hand made boxes and lots of work set the stage for our current range of packaging. 

We are already working on our next Culture so stay posted.

Maria at the market

Verve Culture - Sunday, November 26, 2017

We had loads of fun chatting with Maria as she squeezed hundreds of oranges at the Sonora Market in Mexico City. Great for lemons and lime too!

Check out our travels at  https://www.pinterest.com/verveculture/travels/

#verveculture

 

Our travels

Verve Culture - Tuesday, November 21, 2017

We meet wonderful people. This artisan had beautiful necklaces and we treasure not only the time we found her, but also the time we enjoy wearing them.


Recipe of the Day: Spicy Chicken Tacos

Gregory Effinger - Wednesday, October 25, 2017

 


 

 

INGREDIENTS

  • 1 1/2 lbs. skinless chicken thighs sliced into thin strips and seasoned with salt and pepper
    • 2 tsp your favorite hot sauce, such as Tabasco or Cholula or Tapatio
    • 1 red onion thinly sliced
    • 1 to 2 jalapeño, stem and seeds removed, and finely chopped (optional)
    • 1 Tbsp. ground cumin
    • 1 Tbsp. dried oregano
    • 1 tsp salt
    • 1 cup chicken stock
    • 2 Tbsp. fresh juice from 2 limes
    • 1/2 cup of cilantro leaves
    • 2 ears of corn kernels, sautéed for 2 minutes to soften but not overcook.
    • 2 ripe avocados, pitted and sliced
    • 1/2 cup of crumbles either Queso Fresco, Cotija cheese or feta
    • 24 corn tortillas warmed on a skillet and wrapped in a cloth to keep warm
    • Lime wedges for serving
  • And now the cooking and assembly. 
  •  

 

Heat the oil in a skillet over a medium to high heat until it just starts to smoke, then add the chicken until browned – about 5 minutes and transfer to a plate while you make the sauce.

In the same pot add the onion and jalapeño and cook for a couple of minutes until wilted. Turn heat to low and add the hot sauce, cumin and oregano, mix then add the chicken broth stirring to combine, and cook for 1 minute.

Return the chicken strips to the pot and adjust heat to maintain a gentle simmer until the chicken is cooked through – about 3 to 4 minutes then add 1 tablespoon of the lime juice.

Combine corn, cheese crumbles, cilantro and remaining lime juice.

 

 

 

Use a double stack of warm tortillas and spoon on the chicken filling. Top with the corn salsa and serve with the avocado slices and lime wedges. Serves 6.

 

Customizing our Verve Artisan Citrus Juicer

Gregory Effinger - Wednesday, October 25, 2017

Erasmo casting our Verve Culture Citrus Juicer near Puebla Mexico.

 

We are so thrilled to have these beautifully hand polished juicers custom created with 'Verve' on one side and 'culture' on the other.

 

See the final Product

 


Copyright © 2018 Verve Culture, All Rights Reserved.