Executing a party in someone’s home adds an extra element of fun for us in the catering world. Not only are we able to prepare food for a slightly smaller crowd but we have the ability to utilize an even more critical attention to detail.
Typically passed hors d’oeuvres are only seen at larger parties and weddings. Adding this movement to your party encourages guests to get up and move around. Here we have miniature crab cakes with a horseradish creme, pear and goat cheese tart topped with caramelized onions and Indian chicken sate, with a traditional peanut sauce.
Having a seated meal then allows guests a chance to relax and enjoy wonderful food in courses. This client chose a harvest salad with arugula, pumpkin seeds, gorgonzola cheese, cranberries and raspberry vinaigrette, for the first course. The entree consisted of three choices, chicken florentine, chilean sea bass with a lemongrass and rosemary infused butter sauce and a vegetable gallete with a wide array of grilled vegetables, topped with fresh mozzarella and drizzled with a balsamic reduction. Each was accompanied by green beans with an almond brown butter and roasted rosemary red bliss potatoes; hard to say but delicious to eat.
And of course, what would a meal be without a tempting dessert. Here we have an unbelievably light and airy chocolate mousse in a tempered chocolate shell. The client chose a simple blue and white color scape, perhaps to represent the recent snowfalls. It was a simple dinner party in theory, but a truly elegant affair in practice.
