Birthday Parties and Food

I catered a 40th birthday party this weekend, wonderful host and hostess, wonderful attendees, beautiful home…The only problem, as with ALL in-home parties, the crowd tends to linger in the kitchen…The guests were on top of me almost from the second they arrived, but like I said earlier, they were all very pleasent, and I have plenty of experience in manuvering through crowds with platers full of food, so, in the end, all went well. Plus, honestly, any catering gig in January is worth the hassle. As for the food, the menu was very similar to the Christmas party, with the Pancetta, Flank steak and Prosciutto skewers, the Chicken sandwiches with Buffalo Mozzerella, Basil Pesto and a Balsamic Glaze, and some open faced Filet Sandies…The difference, we did a seafood skewer…with Curried Shrimp and Scallops, English Cucumber, Red Pepper and a Cucumber and Dill Sauce. They were a big hit with the crowd. I also assembled a large antipasti tray for the group, with Prosciutto De Parma, Genoa Salami, Sopprasetta, Roqueford Bleu, Aged Gouda, and Dill Crusted Goat cheeses. I also made a Grilled Portobello, Roasted Red Pepper and Goat cheese Napolean with a Tarragon Lime dressing, also well recieved. All in all, it was a fun and productive evening, and like I said before, it was a paid gig in January, so I was thrilled.
Goodbye for now, and remember
Eat Well, Eat Often, Enjoy it All

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