Last Friday, we presented a variety of hors d’oeuvres to potential clients. The first was a Monte Cristo slider which consists of two pieces of French toast with layers of ham and cheese stuffed in between them. On the side, we offered maple syrup for drizzling onto the sliders. When drizzled, the syrup became absorbed into the bread and gave it a sweeter taste. The sweet syrup and French toast balances nicely with the salty ham.
Next, we made spanakopita which is a traditional Greek dish filled with a chewy spinach and feta mixture that is wrapped in crispy phyllo dough. The other wrapped hors d’oeuvre that was offered was a shrimp spring roll with a sweet chili dip
Our other items that included dips were the bacon wrapped scallops with horseradish dipping sauce and the sesame beef skewers with scallion dipping sauce. The sesame seeds gave the skewers a rich nutty flavor while the sauce gave them a pleasant onion spice.
Last but not least were the ruby port caramelized pear with chevre on crunchy baguette rounds. Chevre, which is French for goat cheese, is known for its creaminess. This type of cheese goes great with most fruit and when paired with a baguette, gives the dish added texture.
For a starter, there was bibb and romaine salad with sweet sundried cherries, juicy plum tomatoes, and feta cheese with pesto vinaigrette. The two entrees that were offered after the salad were seared tenderloin of beef au poivre and a baked black sea bass served with warm fall caponata. These high-protein dishes were accompanied by roasted fingerling potatoes with tarragon and green beans with red and yellow pepper confetti.
