Weddings fill most of our time in between corporate festivities but within the frame of our typical events we work with our clients to create uniquely elegant small dinner parties. Whether it is to reunite family, to catch up with old friends or to enjoy a meeting in a more casual setting with coworkers, a small dinner party can be every bit as chic as a wedding for 200.
In early June we catered a small dinner for 14 at one of our long time client’s homes. The fabulously decorated dining was complete with crystal dotted netting in place of a traditional chandelier. The deep blue walls and mahogany furniture combined with the sunflower centerpieces made for the perfect summer evening soiree backdrop. The one-of-a-kind room decorated with antiques from around the world was tied in with gold rimmed china, gold flatware and gold knot napkin rings.
The evening’s merriment began with a short cocktail reception featuring passed hors d’oeuvres and a choice of wine or spirits. Passed hors d’oeuvres included some of executive chef Erin’s latest creations: handmade braised duck leg ravioli was topped with sweet onion sage puree and served on a petite Asian spoon, blue cheese tasso tater tot combined spicy tasso ham and the ever popular tater tot which was served with Lea and Perrin’s Ketchup, barbeque braised short rib on Yukon chip has quickly become one of our client’s new favorites, and finally roasted apple and Roquefort on crostini offered guests a simple but flavorful bite of tangy Roquefort with the slight crispness of a roasted apple atop a crunchy, fresh toasted crostini.
Dinner began with a first course dish of grilled local asparagus, 20 month prosciutto, barrata mozzarella and Blue Moon Acres micro green salad. The second course celebrated the best of summer’s bounty in a grilled summer vegetable hummus tart with olive oil drizzle, shaved Manchego and radish sprouts.
The main entrée featured a grilled bistro filet accompanied by Kennett Square mushroom, fingerling potato hash, Chester County ramps, and roasted garlic jus. Chef’s fingerling hash is made by first roasting fingerling potatoes then sautéing onion, shallots, apple bacon, thyme, fresh squeezed lemon juice, salt and pepper and finished with fresh chives.
A Sugartown Strawberry Farms strawberry and pear tart with vanilla gelato was served for dessert and was very popular with the guests. It was a fantastic finish to the evening and everyone departed full and happy. A big thanks to our long time client and the staff for helping to put on this successful event.