Wednesday, August 12, 2009

Catering for Foodies

Just this last weekend, I catered a party with one of my close chef friends, Kristen Schumacher. For me, there is nothing more fun than geeking out over cook books while planning a dinner party menu, especially when your co-chef is also a fan of local and seasonal cooking and not afraid of experimentation. In the summer months, ingredient options seem endless and with a little bit of inspiration, ordinary ingredients can be transformed into delicious dishes. Given the small size of the group, (nine) and a good budget, we were able to focus on ingredients and take extra care for plating. For the salad course we tossed arugula and finely chiffonade sorrel with a honey citrus vinaigrette and topped each salad with shaved pecorino, chive blossoms and a soft-boiled duck egg sprinkled with black Hawaiian sea salt.

Here was the rest of the menu:

Dragon Roll (sushi of unagi, cucumber, seaweed, avocado and toasted sesame seeds)
Herbed Goat Cheese Stuffed Peppadew Peppers

Amuse Bouche
Balsamic Pork Belly Skewers with Caramelized Figs
Arugula and Sorrel Salad with Soft Boiled Duck Egg Sprinkled with Black Hawaiian Sea Salt
Shaved Pecorino Cheese, Chive Blossoms, Honey Citrus Vinaigrette
Mango sorbet with Kaffir Lime and Mint Simple Syrup topped with Borage Flowers
Marinated Grilled Flank Steak with Basil Chimchurri
Heirloom Tomatoes, herb mash
Grilled Pound Cake with Mike and Gene’s Berry Farm Sauce
Grilled stone fruit, local cream freshly whipped

Arugula Sorrel Salad With Soft Boiled Duck Egg on Foodista

Grilled Marinated Flank Steak With Basil Chimchurri and Cherry Tomatoes on Foodista

Dragon Roll on Foodista

Goat Cheese Stuffed Peppadew Peppers on Foodista

Mango Sorbet With Kaffir Lime and Mint Simple Syrup Topped With Borage Flowers on Foodista

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