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A Food Fairy Brunch Meeting 12 guests – Avocado Toast Bar – Avocado and hearty baguette toasts Semi-soft-boiled eggs pickled onions chevre crumbles Smoked trout crispy bacon New potato cups filled with crème fraise and caviar – Salad – Vegetable tray with arugula, pea shoots, cucumbers, radishes, roasted peppers Niçoise green bean salad
Fall Political Fundraiser with Light Hors d’oeuvres Full-service standing buffet/2-hour event/40 to 50 guests – Savory Delights – Seared halloumi, roasted tomato, basil skewers (a variation on a Caprese skewer) Parmesan stuffed mushroom caps Prosciutto shrimp Sausage, apple, and cheddar “Pigs in a Blanket” Petite ham biscuits Bacon jam + caramelized brussels sprout “lollipop” –
Butter Chicken with Basmati Rice; Naan or Papadums Pork Tenderloin with Cranberry Pan Sauce with Butternut Squash, Steak Fajitas with Onions and Peppers; Guacamole, and Salsa Spaghetti and Meatballs, Spinach Salad with Bacon Dressing Sweet and Sour Chicken; Chinese Crunchy Salad
Slow Cooker Five Spice Pork with Snap Peas and Rice Country Style Steak; Roasted Red Bell Pepper Cauliflower Almond-Crusted Grilled Salmon with Garlic Sauce; Roasted Root Vegetables and Brussels Sprouts Steak Diane with Lemon Roasted Fingerling Potatoes; and steamed Spinach Shredded Korean Chicken with Coconut Rice
Chicken and Mushroom Marsala; Cauliflower Paleo Gnocchi Sheet Pan Cumin Pork Chops and Brussels Sprouts Grilled Tuna with White Bean and Charred Onion Salad Curried Lentils and Sweet Potatoes Beef Stroganoff with Cauliflower Rice
A June Birthday Dinner Prepare & Leave / 10 guests – Seafood charcuterie – Smoked Trout Rillettes, Poached Salmon, Boozy Potted Shrimp Accouterments: Pickles, olives, pickled cucumbers, endive, radishes, gruyere – Salad – Blueberry salad with honey-lemon dressing and sweet almonds – Hot dishes – Pecan-horseradish crusted beef tenderloin bites with parmesan cream fondue Herb
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