It’s difficult to truly capture our chef’s beautiful creations on camera. At the tasting yesterday our very own Julianne Faris captured the food perfectly by setting up a linen canvas and taking advantage of the natural sunlight. This first vibrant photo depicts the sesame beef skewers with scallion dipping sauce. The pale peach-colored linen makes the orange plate pop while the sesame seeds on the skewers give a 3D effect that draws you in even more. Our miniature caprese salad skewers are simply mozzarella balls, grape tomatoes, and basil leaves on a stick but when drizzled with balsamic vinaigrette and garnished with sliced peppers and lime, it adds more color to this plate making it appear like candy!
Cashew chicken salad turned into a work of art when placed into crispy wonton cups and served in a mini canoe-like tray. The rich wood accents the green scallions in the salad while the sliced cashew on the top provides a nice finishing touch. Moving onto the next color-filled picture, we have gorgonzola cheese and tomato walnut bruschetta. The lime green plate contrasts magnificently with the red diced tomatoes making it look just as good as it tastes. Even the shrimp spring rolls have color against the royal blue plate and next to the bright orange sweet chili sauce.
At first glance, the baguette rounds appear to have sliced ham on them, but look a little closer and you will see that it’s actually ruby port caramelized pear with chevre. Look even closer and you will see the crispiness of the toasted baguette and the thickness of each pear slice. Next, is my favorite hors d’oeuvre picture showing the tuna with mango and lime ceviche corn cups. This glass tray is gorgeous, but still doesn’t take away from the beauty of the toasted corn cups. Notice how clearly you can see every diced mango and piece of tuna. The angle also allows you to observe the depth of each cup.
There were two entrees that we presented; the gulf coast pan roasted red snapper with citrus zest and lemon, lime, and grapefruit extra virgin olive sauce and the seared tenderloin of beef au poivre. Each of these selections was accompanied by grilled vegetable batons and parmesan and garlic smashed potatoes. Once again, these photos were taken so well that you can actually see the spices that went into the fish, beef, and potatoes.
It goes without saying that this tasting was a success and our clients were very pleased with the variety of foods offered.
