As we prepare for the Radnor Hunt Races on May 21, 2011 we are working with our new Executive Chef Erin Morrison to create new and exciting menus. Today we had a tasting for one of our clients we will be working with on race day.
Even though we have catered at the races for many years now we continue to push ourselves to be at the forefront of the catering industry in terms of décor and food. We recently revamped our décor warehouse with new stainless steel pieces that accent events with a modern flare. Along with a few new linens we created a buffet with a modern springtime look. Painting the picture of the buffet on the rolling greens at Radnor Hunt is hard when in an office setting with cold and damp weather outside. Flowers, colors and lighting help set the stage, giving our clients a good understanding of what they can expect on the actual day.
The menu was an eclectic mix to excite the palate. Upon arrival guests were treated to an amuse bouche of roasted tomato bruschetta with ricotta & prosciutto. The lunch included espresso rubbed tenderloin of beef with three hour onions, a specialty of Chef Erin’s, with marinated crimini mushrooms with shaved shallots and parmesan. Grilled tandoori shrimp, truffled corn with mushrooms and roasted beet salad with haricot vert, arugula and walnut crusted goat cheese finished off the menu.
The dessert buffet featured our create your own shortcake bar. Grilled pound cake was accompanied by mixed berries, grilled pineapple, grilled bananas, shaved chocolate and homemade whipped cream.
As always we enjoy the opportunity to show our clients that we stand behind our reputation at every event; be it 2 or 200 our quality, experience and professionalism will always shine through.
