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Tips and Easy Recipes to Help Host a Cheap and Hassle-Free Super Bowl Party

Tips and Easy Recipes to Help Host a Cheap and Hassle-Free Super Bowl Party


Beer Bites Recipes served on bamboo trays and bamboo plates

Take game day grub from typical to extraordinary with recipes from the cookbook Beer Bites: Tasty Recipes and Perfect Pairings for Brew Lovers by Christian DeBenedetti and Andrea Slonecker (Chronicle Books, 2015).

Wow your friends with upgrades on two classic football food hits: quesadillas and sliders. Present these recipes with pride on our own bambu serving trays and specialty bamboo cutting boards, which reflect the perfect mix of casual yet stylish for an afternoon appetizer spread.

And our Veneerware disposable plates come in a variety of sizes for easy, environmentally friendly, cleanup after the game. Go team!

RECIPE: Kimchi Quesadillas with American Pale Lager

The next generation of American beer food has arrived. Inspired by the Kogi Korean BBQ taco truck in L.A., these ultra-savory snacks demand a clean, cooling beer that will stand up to the heat and spice of the kimchi without washing out completely. Since the invention—and global domination—of pilsner and other pale and golden lagers in the 1840s, the overarching family of pale lagers has become an international standard. But the surprising thing is how many variations within this “international lager” category there are. Seek out a craft-brewed version of the style, such as American Darling by the Pretty Things Beer & Ale Project, out of Boston; Anchor California Lager; or Full Sail Session Lager. Serve very cold, with gusto.

Beers to look for:

- American Darling (Pretty Things Beer & Ale Project)
- California Lager (Anchor)
- Hoponious Union (Jack’s Abby)
- Session Lager (Full Sail)
- Joe’s Premium American Pilsner (Avery)


Makes 4 quesadillas; serves 4 to 6

  • Four 8-in/20-cm flour tortillas
  • 1 1/2 cups/130 g shredded Mexican-style four-cheese blend
  • 2 cups/270 g cabbage kimchi, drained and chopped
  • 1 Tbsp peanut or vegetable oil
  • 4 green onions, white and green parts, thinly sliced
  • Handful of fresh cilantro sprigs, thin stems and leaves only

Place the tortillas on a work surface. Cover half of each tortilla with the cheese mixture and then the kimchi, dividing them evenly. Fold the empty half of each tortilla over the fillings.

Heat a 12-in/30.5-cm skillet, preferably cast-iron, over medium heat. Add 2 tsp of the oil and swirl to coat the pan. Put 2 of the quesadillas in the pan and cook, turning once, until the cheese is melted and the tortillas are nicely toasted, 3 to 5 minutes per side. Transfer the cooked quesadillas to a cutting board. Add the remaining 1 tsp oil to the pan and repeat to cook the 2 remaining quesadillas.

Cut the quesadillas into wedges and arrange them on a platter or individual plates. Sprinkle with the green onions, mound the cilantro sprigs in the center, and serve immediately. 

RECIPE: Gougère Sliders with Dry Irish Stout

Sure, gougères, the airy, Burgundian cheese puffs typically washed down with wine, are a treat by themselves. And sliders may be the ultimate beer snack, whatever their bun. But for this elegant riff, we signed that pillowy puff to jam with a juicy, mini ground-beef patty. The resulting decadent duet is delicious and a perfect beer-tasting nosh. And for the brew to go with these special sliders, Dry Irish Stout—the style that Guinness made into a global powerhouse—is just the ticket.

Beers to look for:

- Dry Irish Stout (Guinness)
- Dragoons Dry Irish Stout (Moylan’s Brewery)
- O’Reilly’s Stout (Sly Fox Brewing Company)
- Old No. 38 Stout (North Coast Brewing Company)
- Old Plowshares Stout (Whole Foods)


Makes 12 sliders; serves 4 to 6


  • Unsalted butter for greasing
  • 1/4 cup/60 ml milk, plus more for brushing
  • 1/4 cup/60 ml water
  • 3 Tbsp unsalted butter, cut into cubes
  • 1/4 tsp fine sea salt
  • Pinch of freshly ground pepper
  • 1/2 cup/60 g all-purpose flour
  • 2 large eggs, at room temperature
  • 3 oz/85 g Gruyère cheese, shredded

Pickled Shallots

  • 2 large shallots, thinly sliced
  • 3/4 cup/180 ml red wine vinegar
  • 1 tsp sugar
  • 1/2 tsp fine sea salt

Mini Beef Patties

  • 1 1/2 lb/680 g ground beef
  • 2 tsp fine sea salt
  • 1 tsp freshly ground pepper
  • Dash of Worcestershire sauce
  • 2 Tbsp peanut or vegetable oil

Dijon mustard, finely shredded iceberg lettuce, and mayonnaise for serving

To make the Gougères: Position racks in the upper and lower thirds of the oven and preheat to 400°F/200˚C. Lightly grease 2 rimmed baking sheets with butter.

Combine the milk, water, butter, salt, and pepper in a medium saucepan and bring to a boil over medium-high heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour. Return the pan to the stove top and reduce the heat to medium. Beat the dough vigorously with the spoon until it is smooth and glossy and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and beat in 1 of the eggs. When the first egg is completely incorporated, add the second egg, along with about half of the cheese. Stir vigorously to combine.

Drop tablespoonfuls of the dough onto the prepared baking sheets, spacing them at least 1 1/2 in/4 cm apart. Brush the tops lightly with milk and sprinkle with the remaining cheese. Bake until puffy and golden brown, about 25 minutes, rotating the pans top to bottom and front to back in the oven halfway through.

To make the Pickled Shallots: Put the shallots in a small bowl. Add the vinegar, sugar, and salt and stir to mix well. Set aside at room temperature to marinate until pickled, about 30 minutes.

To make the beef patties: In a large bowl, combine the beef, salt, pepper, and Worcestershire sauce and stir gently to combine; do not overmix. Form the mixture into 12 small patties, again being careful not to handle too much. Heat the oil in a large skillet, preferably cast-iron, just until it begins to smoke. Add half of the burger patties and cook, turning once, until browned and crusty on both sides, about 2 minutes per side. Transfer to a plate lined with paper towels to drain. Repeat to fry the remaining patties.

To assemble the sliders, cut the gougères in half horizontally and spread the bottoms with mustard. Position the burger patties over the mustard and top each with a big pinch of lettuce and some pickled shallots. Spread the top halves lightly with mayonnaise and place over the sliders. Serve immediately. 

Beer Bites

About the Authors:
Christian DeBenedetti is founder of Wolves & People Farmhouse Brewery in Newberg, OR, in production now and opening to the public in the Spring of 2016. His award-winning first book The Great American Ale Trail (Running Press, 2011) comes out in an expanded and revised edition in May, 2016.
Andrea Slonecker is a cookbook author, food stylist, culinary instructor, and recipe editor for Kinfolk magazine. Her other books include The Picnic (Artisan), Eggs On Top, and Pretzel Making At Home (both Chronicle).
 Authors, Christian DeBenedetti and Andre Slonecker


NFL photo by Adrian Curiel on Unsplash


How to Host 'and' Have Fun at Your Holiday Cocktail Party

How to Host 'and' Have Fun at Your Holiday Cocktail Party

Holiday Appetizers on Veneerware Bamboo Plates

Whether you're organizing the annual office party or hosting a cocktail soiree at home, elegant, finger-friendly hors d’oeuvres are all about entertaining with style. From Crisp Cucumber Rounds with Fresh Ahi Tuna to deliciously Decadent Deviled Eggs, with Bambu All Occasion Veneerware® and some thoughtful menu planning, it’s entirely possible to host an elegant evening without slaving away in the kitchen. That’s right, you can—and should—enjoy the party too! 

Here are our tips…

Don’t Overdo It

There’s no need to go gangbusters when planning the menu. Serve four to six items, and choose recipes that can be made ahead to keep the cooking fun and avoid the stress of eleventh hour prep. A perfect example is Olive Tapenade on Crostini—the flavor of the spread gets even better a day or two after it’s made, and the little baguette toasts will keep for up to a week. 


Include Some No-Prep Bites

Things like a Cheese and Charcuterie Plate with Pickled Vegetables can be served with very little work on your part, but are total crowd pleasers. Be sure to incorporate some of these no-prep items into your party spread. 


A Mix of Healthful and Indulgent Items

Everyone is inundated with rich foods at the holidays, so it’s nice to serve some lighter options too. If you’re dishing up hearty Sweet and Sour Meatballs, counterbalance with Pickled Peppers Stuffed with a Vibrant Curried Rice Salad. 


Skip the Dishes

With Bambu’s All Occasion Veneerware® Bamboo Tasting Plates and matching compostable Bamboo Sporks, hosting a holiday party is a whole lot more fun. Not only do you save on the cost of purchasing stacks of non-disposable plates, but cleanup is made infinitely easier when those same stacks won’t need to wait their turn in the dishwasher. Stylish, eco-friendly, and the perfect size for finger foods, our tasting plates will make your next cocktail party much more manageable and, most importantly, fun!

Big thanks to contributor, Andrea Slonecker for this post. Andrea is a cookbook author, food stylist, cooking teacher, and consultant based in Portland, Oregon. She is also the recipe editor for Kinfolk magazine.




Enjoy the Celebration, Skip the Dishes

Enjoy the Celebration, Skip the Dishes

bamboo eco plates

When it comes time for holiday celebrations, first we consider the guest list, and then the menu and festive decor. But when all is said and done at the end of a joyous evening, what’s left is a mountain of dishes! Enter the Bambu All Occasion Veneerware®. Our disposable bamboo eco plates and flatware are a convenient and stylish alternative to piling up the kitchen sink when you’re feeding the whole family or hosting a communal “Friendsgiving.”

It’s classy and compostable—the perfect answer to other types of disposable dinnerware. Plus, they come in a range of shapes and sizes to serve at every course, and holiday cocktail parties too. Our diminutive square tasting plates are just the right size for an elegant hors d’oeuvres, and are perfectly accompanied by a charming little spork.

Dinner settings come in several sizes, from 7-inch salad and dessert plates to 9-inch entrée plates in round or square, and our 11-inch round buffet plate is ideal for loading up with turkey and all the fixings. With matching bamboo spoons, forks, and knives, you’ll have each place setting covered.

When we developed Veneerware® over a decade ago, the only option for disposable tableware was paper or plastic. Today, while there are more options in disposables, we are proud to say ours still stand alone in quality and consistency. The bamboo we use is grown without fertilizers, cured and then hand cut and selected for peeling. Every year we have our sources audited, and we can still say that we’re the only company with Certified Organic products for the kitchen and table. We've gone even further by earning Biobased certification, and becoming Compost Approved. You can't get a cleaner, greener, better quality disposable plate.

And yes, you can use them more than once!



Get Inspired

Get Inspired…..with our bamboo Veneerware® green elegant serveware
Our compostable Veneerware® bamboo plates are the green eco-friendly choice of dinnerware for countless parties, weddings, events large and small, casual and formal. Serving up good food to friends and family with elegant, stylish green serveware. The original bamboo plate, and the only plates and cutlery that are made from Certified Organic bamboo.
We have gathered some of our favorite events, and settings where bambu Veneerware had a place at the table. Birthday luncheons, outdoor events, receptions, stylish picnics, and the trend towards green, and more informal weddings, paired up farmhouse, down home simple eats, and mason jars to drink from, and you have the ingredients to a fun, green and sustainable event. 
And in the word of one of our many long-time customers - 
"We love using Bambu Veneerware plates where they are a wonderful alternative to disposable plastic plates. They are durable, sturdy and leak proof, and the quality meets our demands for the best. The plate’s stylish design and neutral color blend seamlessly into various settings –from a seated luncheon to a casual picnic to a formal wedding."
There's lots to like about our Veneerware plates (link to shopify). Our plates and cutlery are the only bamboo range of plates that are Biobased Certified. Not only that, they have been designated 100% Biobased Certified. To learn more about what all that means, go here.
Consider green – clean – certified - bambu Veneerware for your next 'good food and friends' event.