A few weeks ago we returned to one of our long time client’s home in Philadelphia to cater an intimate dinner for 14. You may recall a similar event at this same location back in July. This lovely home, filled with antiques from across the world, is the perfect backdrop for the casual yet elegant gathering. Passed hors d’oeuvres, first course, main entrée and dessert were served. The gold theme was echoed throughout from the hors d’oeuvre trays to the dining room table. Sommerfield Design Flowers provided the floral centerpieces placed down the middle of the dining room table.
From time to time in off-premise catering we run into complications with client’s equipment malfunctioning. Though few and far between, as caterers, we have to be prepared to handle any situation that may arise. In this case the oven shut down for no apparent reason. With 14 guests arriving in less than 2 hours, Chef Matt prepared dinner with only a stove top and two extra casset feus (stand alone burners) to cook. He pulled it off without a hitch, delivering the high quality our clients have come to know and expect; proving once again, that nothing will stop us from producing a fantastic event for our clients.
As guests arrived our dedicated team took coats and drink orders; following closely behind was a selection of Chef Erin’s passed hors d’oeuvres. Arugula and prosciutto tossed with light olive oil was served on a fresh grilled Crostini topped with blue cheese. Herb roasted shrimp with lemon garlic aioli and roasted tomato Asiago Bruschetta were two of our client’s favorites. Other guests remarked on the creativity and artistic presentation of the espresso crusted chicken skewer with cranberry glaze. Roasted leek and Portobello tart rounded out the selections, delicately topped with local Shellbark Hollow goat cheese.
Once everyone had arrived and enjoyed a few passed hors d’oeuvres, guests turned toward the dining room to enjoy the seated dinner planned for the evening.
The first course featured butternut squash ravioli, amaretto lemon cream and toasted almond served on a large square plate. The square of the ravioli played off the square plate divided by the circular sweep of the amaretto lemon cream. After all, you eat with your eyes first.
For the main course guests enjoyed a pan seared 28 day dry aged strip steak. The protein was accompanied by cauliflower potato puree, roasted Brussels sprouts and shallot reduction. Micro greens tossed with a touch of oil, salt and pepper gave the garnish a subtle sheen.
Of course, the meal wouldn’t be complete with one of Chef Erin’s fantastic dessert creations. Warm cheesecake wontons served in gratin dish with cappuccino soup, shaved milk chocolate, chocolate covered espresso beans and sliced strawberries capped off a wonderfully indulgent evening.
Despite initial technological challenges, the evening was a great success and all the guests left having enjoyed delightful conversation and delectable treats. Thanks to our long time client for inviting us back to their home once again, and to our staff for their stellar execution under unique and trying circumstances.
