My latest catered event – a buffet dinner for 35 last Saturday night. The event was part of a healthy living retreat, so the focus was heavy on organic and natural ingredients. The menu: chicken marsala; butternut squash risotto; grilled vegetables; baby greens salad with dried cranberries, toasted pecans and apple cider vinaigrette; and multi-grain dinner rolls. For dessert: oven-roasted peaches with a mixed-berry coulis and toasted almonds. (I could kick myself for not getting a photo, it was beautiful!) And I whipped up a batch of cinnamon-ginger meringue kisses for a little bonus dessert nibble.
All in all, everything went swimmingly, and the client seemed to really enjoy it. Gillian, my sous-chef, was a fabulous help, and even bought along two small champagnes in a can for us to celebrate after serving! What a gal!