When I tell people I work at EQ, the cooking school @ The Party Source most ask, “What does
EQ stand for?” I reply, “EQ stands for Entertainment Quotient, and we are here to raise
yours!” Today I received an e-mail and photos from EQ customer Sue Poling. All I can say
is “WOW!” Sue and her friends ended 2008 with a dinner party chock full of EQ recipes from
the classes they attended. This group of women embraced all EQ stands for and we are
touched by their enthusiasm for great food, wine and spirits. Below you will find the e-mail, recipes and photos from the dinner party.

Connie Volker, EQ Event and Marketing Director

Julie Henderson and I started taking Party Source Cooking Classes (demos only as we think it is more fun to have someone else do the work) in January 2008 when Julie’s husband gave her a gift certificate for a free cooking class for two. Our experience was so wonderful that we signed up for more and encouraged our friends Susan Schroeder and Loy Jonson to join us.
Thus it went. We attended at least one demo class per month and a few E-Quickies in
between. Towards the end of the year they started offering A Toast to Tuesday (Cocktail
Class) which quickly became a new favorite for us. Also to expand our horizons (more…)

Straight from from the kitchen at the Polo Grille, this delightful summertime soup definitely improves by the next day.

This is a bonus recipe from the EQ at the Party Source podcast, Mixing It Up At The Polo Grille.

Cookware/Chef’s Tools Needed

• measuring cup
• measuring spoons
• large bowl
• cutting board
• sharp, non-serrated kitchen knife
• food processor

Ingredients
Gazpacho

• 1 � Quarts Whole Canned Tomato
• 2 Cucumbers – peeled and seeded
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Jalapeno – seeded
• 1 � Kosher Salt
• 1 t Black Pepper
• 1 Bunch Cilantro
• � C Yellow Onion
• Juice from 2 Limes
• � C Rice Wine Vinegar
• � t Tabasco
• 1 T Fresh Garlic
• � C Extra Virgin Olive Oil

Garnish
(� inch dice on all vegetables)

• � Cucumber- peeled and seeded
• � Red Bell Pepper
• � Green Bell Pepper
• 1 � Roma Tomato
• � C Red Onion

Avocado Crab Salsa

• 5 Roma Tomatoes- diced
• 2 Ripe Avocados- diced
• Juice of 2 Limes
• 1 t Kosher Salt
• � lb Lump Crab Meat

Instructions

Gazpacho

• Puree tomatoes in food processor then strain through colander to remove seeds.
• Roughly chop cucumber, peppers, garlic and onion and pulse in processor with tomatoes, seasoning, lime juice, vinegar, Tabasco, and cilantro until a smooth consistency.
• Add olive oil slowly while processor is running being careful to incorporate it into the gazpacho.
• Add garnish to pureed mixture to provide texture.
• Check seasoning and serve with Avocado Crab Salsa (see below).

Avocado Crab Salsa

• Combine all ingredients, check seasoning and serve.

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