Monday, April 08, 2013

Extraordinary Menu Anchors Extra-Special Event


On Thursday, May 2 there will be an extraordinary event taking place here a the Hawthorne Hotel.  It is an evening dedicated to all the good works that Catholic Charities of the North Shore does  for the people of the North of Boston Region of Massachusetts.  Yes, it is a fund-raiser, but this one is a truly FUN event, especially for people who LOVE good, interesting and even sometimes slightly exotic food.

If you love to travel, or wish you could, this is an event for you.  Every year when we do this event for Catholic Charities, we create a theme for it, and a good part of the theme is carried out by the food and drink that we serve.

The public is definitely invited -- you only need to buy your tickets, and you will be doing two great things -- supporting the good works of this worthy organization, and having a great time for yourself.

This year we are utilizing a World Markets theme, and we are featuring a "farmers' market" kind of look and feel to the decor and the food.  Here are the regions we will feature:  Traditional American, French, Irish, Hawaiian. and Mediterranean/Greek.

Now, without further delay, here are the menus.

Traditional American 

Attended Station
Local living salad green station

Locally grown living salad leaves clipped by attendant and served over fresh mozzarella and tomato salad, tossed with herb vinaigrette.

Assorted crudités served in Mason jars in garden basket with handle, assorted fresh dips.

Three local cheeses displayed on brown paper over granite slabs, served with sliced breads, crackers and cheddar biscuits, local honey and mustards.  

Chowder Station:  Seafood Chowder, oyster crackers (presentation to be determined).

Lemonade Stand: Regular, Basil and Raspberry (presentation to be determined).

Assorted Handmade Sandwiches, wrapped in brown paper, sliced short.  Made with ficelle and Iggy’s soft bread sticks.  Served in bushel style baskets.

Eggplant, feta, tomato, basil pesto
Prosciutto, fig, goat cheese, arugula
Mozzarella, arugula, tomato, basil

Passed Hors d’Oeuvres
Traditional chicken pot pie
Farmers Market Tart, scallion, goat cheese, apple bacon, cranberry, fig, maple syrup.
Baked stuffed mushrooms with sausage
Waldorf Salad in radicchio “cup”
Faux Crab Salad in mini hot dog bun

Dessert:
Chocolate Mousse Cups, crumbled Oreos and gummy worms
Apple Pie
Chocolate Covered Strawberries

~~~

French Farmer’s Market

Three French Cheeses (labeled) displayed on stones; wedges with fruit and berries.  Display of breads, baguettes, ficelle olive bread.

Provencal Traditional Sausages, few hanging, remainder sliced on wood, smooth and grained mustards in stoneware crocks .

Two Olives (Provencal and Nicoise) in crocks.

Stationed Chafers

Beef Bourguignon -- Beef braised in red wine with mushrooms and pearl onions.

Filet of Sole Bonne Femme

Attended Caesar Salad: made to order and served by attendant.

Passed Hors d’oeuvres

Escargot, garlic butter in mushroom cap
Balsamic fig flatbread with cheese
Mini Quiche Lorraine
Petit Gougere Farci

~~~ 
Hawaiian 

Two pineapple palm trees decorated with tropical fruit skewers (stuck in pineapple trunk).

Kilauea Chicken Salad -- mixture of greens with crispy chow mein noodles, crushed macadamia nuts, shredded chicken teriyaki with a sweet and tangy soy dressing.

Kim Chee – Marinated Napa Cabbage Salad

Stationed and Attended: Three Chafing Dishes

Kalua Pork, pork cooked in banana leaves (Attendant will unwrap and plate for guest).

Chicken Long Rice -- chicken strips, mushrooms, green onions, cellophane noodles.

Vegetable Fried Rice

Passed Pupus

Crispy vegetable spring rolls, lemongrass vinegar dipping sauce

Maki sushi

Coconut Shrimp, orange ginger dip

Ahi Poke-Raw Tuna, spices, ogo seaweed, diced cucumbers

Beef Teriyaki Skewers


Dessert
Haupia - Coconut Pudding
Pineapple Upside-down Cake

~~~

Ireland - Tavern

Attended Mashed Potato Bar: 

Three different “mashed” potatoes -- Yukon Gold, Idaho, and Sweet potatoes

Toppings to add:
Caramelized onions, chopped bacon, shredded cheddar, blue cheese crumbles, sour cream, roasted garlic spread, chopped scallions, roasted kernel corn, basil pesto, toasted pepitas.

Attended Carving Station:  Steamship Round of Beef with Horseradish Sour Cream Sauce.

Passed Hors d’oeuvres

Mini Shepherd’s Pie
Smoked Salmon Canapé with Fennel on Dark Rye Bread
Stout- and Onion-Braised Irish Sausages.

Dessert
Guinness Ice Cream
Bailey’s and Irish Cream Pistachio Fudge
~~~ 

Mediterranean

Display of chilled and room temperature mezes 

Green Olives, marinated gigandes beans, feta tabbouleh, hummus, assorted peppers, white bean Baba Ganoush, pearl onion escabeche-style, marinated artichokes, flat breads, soft and crispy pitas

Watermelon and Feta Salad with fresh mint.

Three Chafer Dishes
:
Lamb tagine, raisins and almonds
Spanakorizo – vegetarian green rice with spinach and dill
Roasted garlic and oregano-marinated boneless chicken thighs with olive oil and dry white wine

Passed Hors d’oeuvres

Fried falafel with tahini dip
Seabass ceviche (spoons)
Mediterranean flatbread, arugula  and eggplant
Chicken samosas, minted date dipping sauce

Dessert:
Assorted miniature baklava
Loukoumades -- fried yeasted dough, drizzled with cinnamon-honey and walnuts



Tickets to the event also include all beverages, and we do offer both a full bar, as well as themed beverages throughout the different venues.

Here is the link if you want to purchase tickets, or to otherwise support this very worthwhile organization.
http://www.ccab.org/NorthGala/

I hope to see you here.

Juli


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