Monday, February 25, 2013

Food, Glorious Food and Midnight to the Boom


For the Members' Opening of this great exhibit, our PEM Chef, Rhiannon Nowak, created an exciting menu of contemporary Indian-style foods.  Here is the menu and some photos:

EIMA Midnight to the Boom

Passed Hors d’ Oeuvres

-          Sunflower and Jerusalem Artichoke Hummus with Chile Oil and Chive on a Cucumber Round
-          Raclette on Crostini with Apricot and Pistachio Relish
-          Petite Turkey Koftas with Lemongrass and Ginger-Infused Barbecue Sauce Dunk
-          New Potato Stuffed with Paneer, Crisp Bacon and Tomato, Onion and Coriander Salsa


Stationed By-The-Bite Plates

-          IPA Braised, Sliced Chicken Breast, Chile-Infused Basmati Rice and Sweet and Spicy Cucumber-Sambal Relish, Crispy Ginger
-          Braised, Shredded Lamb, Cilantro-Mint and Coconut Chutney, Black Lentils
-          Roasted Eggplant, Goat Cheese, Spiced Tomatoes, Orange and Fennel Salsa
-          Seared Salmon, Spiced Potato Round, Wilted Arugula, Masala-Infused Mango Pickle

Dessert Station

-Coffee and Tea Service including Masala Tea

-Warm, Petite Cardamom Bread Pudding with Grand Marnier-Infused Crème-Anglaise
- -Assorted Indian-Inspired Tea Cookies



Melted Raclette Cheese on Crostini with Apricot and Pistachio Relish


On the right and top side of the plate above, you see Roasted Eggplant topped with Curried Goat Cheese,
Spiced Tomatoes, Orange-Fennel Salsa.  On the bottom of the plate you see the item noted in the photo.






-          IPA-Braised, Sliced Chicken Breast, Chile-Infused Basmati Rice and (not shown) Sweet and Spicy Cucumber-Sambal-Relish, Crispy Ginger

-          Seared Salmon, Spiced Potato Round, Wilted Arugula, Masala-Infused Mango Pickle
Are you a member of PEM?  If not, shouldn't you be?

I hope to see you here, or there.

Juli

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