In our most recent tasting, we offered our clients a variety of hor d’oeuvres and a couple of appealing entrees. They first got to experience our steamed vegetable dumpings stuffed with cabbage, celery, carrots, onions, peas, scallions, tofu for extra protein, and sprouts. We also offered a dark citrusy ponzu sauce for dipping that adds a tart flavor to the vegetables.
Our miniature portobello quesadillas involve mushrooms with a rich, strong, earthy flavor, sliced red peppers, and carrots for color and taste on a lightly toasted corn tortilla. This dish is stylishly garnished peppers and white flowers for a summery look.
By soaking the chicken in lime, a rich zesty flavor is added to the meat making it nice and tender for our chicken skewers. After soaking, we grill the chicken which gives it a distinctive aroma. Our rich and creamy avocado dip has a lighter flavor but when paired with the skewers, they balance each other nicely. Perfect for a luau, BBQ, or summer pool party.
The first entrée we presented was a juicy, succulent sliced beef sirloin with gorgonzola cheese and bourbon sauce. What makes the sauce special is its ability to seep into the beef and give it a sweetly smooth taste. The green beans and rice on the side add variety and flavor for a complete meal. Lastly, they tried our delicious fresh wild salmon with a mustard seed horseradish crust. The mustard seed and horseradish give the salmon an intense flavor with a spicy, aromatic rustic taste. What we stress to our customers is, wild salmon is not only healthier for you, but it also tastes better. We pride ourselves in serving only the best to our clients which is why this tasting was a sensation.
