Photography by Emilie Anne Szabo
Brooke Faudree, owner and chef at Minneapolis-based boutique caterer Quince, offers a fresh take on curated events. The company’s meaningful and memorable meals are almost too beautiful to eat — almost. Offering full-service catering and incredible attention to detail, Quince crafts unmatched dining experiences. Faudree chatted with us about her company and even shared a recipe that home chefs can pull off (we promise!).
How did you get your start?
Quince grew from my time working as a personal chef. I saw a need for intentional catering that was intuitive, time-honored and thoughtful; events that matched the type of memories we want to make with long, meaningful dinners. I cooked for families four to five nights a week and naturally started doing dinner parties for my clients and their friends on weekends.
How do you think up the beautiful designs that adorn your pastries?
I am a classically trained artist and believe that all of our food should be artfully designed. People come together to celebrate and enjoy something special, and our food and desserts should match that experience. We draw inspiration from Old World recipes and techniques, adding in fresh, seasonal layers of local produce. The art of cooking is so much more about connecting with people and nourishing their needs, and events give an even greater opportunity to delight and satisfy.
Photography provided by Quince
Do you have a dream chef with whom you’d like to cook?
I am especially fond of legendary cookbook authors. I think cooking Bolognese and pappardelle with Marcella Hazan would be exceptional. Secondly, baking bread with Chad Robertson from Tartine. He understands the soul of bread and has always been a great inspiration to me.
How has working as a personal chef impacted your catering?
We consider ourselves a “personal-chef approach to catering.” Our offerings always begin with a conversation with the hosts, and the menu and format are extensions of that conversation. It’s important that our process and food are very personal both to us and to those we take care of. Working as a personal chef is about meeting human needs then exceeding expectations at every unassuming turn. This mentality has similarly led us to success with events.
How did the name of your company come about?
Quince, the fruit, has always been a favorite of mine since it has to be cooked to be enjoyed. I love the floral, sweet-tart flavor that lends itself well to both savory and sweet applications. Techniques and processes are very important in cooking, but it all starts with quality ingredients, and we wanted our name to reflect that.
How do you develop your recipes?
Because every event is customized, every event has its own journey of research and development. If we’re doing a Bordeaux wine dinner for a client, we’re digging into the region and poring over books and references on the subject then working to source and create the very best entrecote bordelaise or tasting all the Roquefort we can find for the cheese course. Recipes are always evolving, as are our events.
Do you have a favorite season to cook in?
It’s definitely exciting to cook in Minnesota during the spring, summer and fall months; the abundance of local produce is by far my favorite to work with. That being said, we love to host dinner parties at our own home in the winter, serving lamb that’s been braising for eight hours and finishing the night by the fire with chocolate tart, preserved cherries and vintage Armagnac. How can any Minnesotan, especially a chef, not appreciate the beautiful variables of our seasons?
Can you share a favorite recipe that a home chef can pull off?
This recipe is so satisfying for a party, lunch or even brunch (optionally add sliced soft-boiled eggs on top). You can use store-bought ricotta, but making your own is ideal.
Homemade Ricotta and Fresh Pea Tartines
- 4 cups whole milk
- 2 cups heavy cream
- 1 tsp. kosher salt, plus more to taste
- ¼ cup white wine vinegar
- 1 cup fresh English peas, shelled
- 4 green onions
- ½ cup flat-leaf parsley
- ¼ cup olive oil, plus more for garnish
- 6 slices artisan sourdough bread
- ½ bunch thinly sliced radishes for garnish
- Chives for garnish
- Flaky sea salt for garnish
1. To make ricotta, combine milk, cream and salt in a large pot and bring to a boil. Turn off heat and add vinegar. Let sit 1 minute then stir a few times. Let sit 10 minutes. Pour over a cheesecloth-lined colander or sieve. Let drain 1 hour. Discard whey (or use in your favorite bread recipe).
2. To make pea pesto, prepare an ice water bath in a large bowl. Bring a large pot of salted water to a boil. Add peas and cook 30 seconds. Strain and submerge in water bath. On a cutting board, coarsely chop peas, 3 green onions and parsley. Transfer to a bowl and add olive oil and salt to taste.
3. To assemble tartines, toast bread until lightly burnt along edges. Spread with ricotta, drizzle with pea pesto, and top with 1 thinly sliced green onion, radishes, chives, sea salt and a drizzle olive oil.
