Catering for a charity event always gives us a rewarding feeling. The event was held at the Phoenixville Foundry on Friday and it was such a fun event to cater!
Cocktail hour passed hors d’oeuvres included mini meatloaf bites, mini stilton and bacon cheesecakes on a cracker crust, hoisin barbeque duck flatbread, coconut crusted chicken skewer, warm brie and pear wrapped in phyllo, and mini pizza with artichoke confit. We also debuted our new farmers market inspired crudité display which had an assortment of seasonal fresh garden vegetables accompanied by roasted red pepper and spinach dips. During cocktail hour guests were able to walk throughout the parking lot where vintage cars were on display, but it didn’t stop there! Cars were also on display inside the Foundry with the auction tables.
The tables were lined with textured charcoal grey linens and light yellow napkins along with purple lush flowers and yellow daisies. Guests started with a baby arugula salad with sliced pear, maytag blue cheese, honey bourbon pecans, red onion, and honey raspberry vinaigrette. Following the first course was a dual entrée of braised short ribs with cheesy polenta and fried shallots and a whole grain mustard marinated fillet of wild salmon with a chive essence and micro arugula. The other entrée choice was a seasonal vegetable risotto with grilled leeks, porcini broth, and toasted brioche. Both entrées were accompanied by caramelized brussel sprouts and scalloped potatoes au gratin. Desserts included a gourmet cupcake station with an assortment of cupcakes by Dia Doce and a fresh fruit display.
Our bar served a pomegranate sparkler as the specialty cocktail for guests which was vodka, pomegranate juice, topped with seltzer and garnished with a lime wheel and pomegranate seeds- so refreshing for a summer event!
