Wednesday, April 30, 2014

Creative "California" Cuisine, Tasty and Beautiful for the Salem Chamber of Commerce

On Wednesday night last week Hawthorne Catering was honored to be the chosen caterer to provide the dinner for the celebration of the Annual Celebrate Salem Awards event hosted by the Salem Chamber of Commerce.  We were asked to prepare a creative menu that focused on "California-inspired" cuisine, since the theme of the event centered around the Peabody Essex Museum's show, California Design.

Here is the menu that Chef Rhiannon created, along with some photos of the event.  I hope you enjoy seeing them.  If you want to hold an event at PEM, (or at the Hawthorne Hotel) we want you to know that we always love working with a theme, and are happy to help develop menu suggestions just for you!

Passed Hors d’ Oeuvres
  • Seared Scallop Medallions with Cilantro, Jalapeno and Watermelon in a Won Ton Crisp
  • Grilled Corn and Edamame Cakes with Basil, Green Goddess- Inspired Aioli
  • Smoked Duck, Lemony Ricotta, Grapefruit Relish on Crostini
  • Cola-Marinated Steak Skewer, Sorrel- and Scallion-Infused Chimichurri Dunk
  • Apricot-Glazed Pulled Chicken in Filo Cup with Toasted Almonds, Red Onion Confit

Stationed Hors d’ Oeuvres
  • California-Inspired Bruschetta Station with Crackers, Flat Breads, Grilled Breads, Focaccia and Baguettes
    • Avocado and Corn Bruschetta with Lime, Roasted Pepper Puree and Cracked Peppercorns
    • Olive Tapenade with Arugula Pesto and Roasted Yellow Tomatoes
    • Wild Mushroom Melange with Rapini and Basil
Salad Course
California-Inspired Caesar with Citrusy Dressing, Toasted Pistachios, Julienned Dried Apricots and Sourdough Croutons, Parmesan Cheese

Soy-Marinated, Slow-Roasted Beef Brisket with Caramelized- Pineapple-Dotted Wild Rice Pilaf, Baby Bok Choy

Seafood Duo – Petite Wasabi-Crusted Salmon Filet and a Crab Louis-Inspired Crab Cake with Asparagus, Tomato and Chile, Served with Steamed Rapini, Corn and Black Bean Salsa

Vegetarian- Poblano and Cheddar Polenta Cakes with Grilled Corn and Avocado Relish, Grilled Heirloom Tomatoes, Bell Pepper Coulis


Individual Cheesecake with California Cabernet and Blackberry Drizzle – Whipped Cream and Berry Garnish

Here are some photos of some of the attendees,

Sandy Heaphy, Businesswoman of the Year Winner

Thomas MacDonald, Director of Sales, Hawthorne Hotel and Walt Lederhaus, Quality Manager, G.T.McCarthy Insurance
Paul VanNess, VanNess Creative and President, Salem Chamber of Commerce

Creative use of color reflects the special exhibit at PEM -- California Design:

I hope you enjoy this look at some of the work that we do.


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