Monday, June 02, 2014

A Special Event Menu

Last week we created, produced and served a special menu for the Members' Opening of the Turner and the Sea exhibit at PEM.  We were asked to produce a contemporary menu with British overtones, for a stand-up cocktail reception.  This is what Chef Rhiannon created:

Stationed Hors d’ Oeuvres

- Gourmet "Create Your Own" Chicken Salad Station with Assorted Toasts and Lettuce Wraps: Choices to include Blueberry-Almond; Sundried Tomato and Feta; Grapes and Pecans 

- Curried Vegetables with Masala Spices and Yogurt, Served on a Bed of Basmati Rice, Mint and Tamarind Chutneys

- Passed Hors d’ Oeuvres
  •  "Mushy Peas" – Demitasse of Chilled Spring Pea Soup with Lemon-Infused Crème Fraiche Drizzle 

  •  Bangers and Mash – Roasted English-Style Sausage Round Topped with a
  •  Tiny Dollop of Truffled Mashed Potatoes 
Tiny Sharp Cheddar Cheese and Onion Pies with Heirloom Tomatoes 

  • Summer Vegetable Skewer with Persimmon and Lavender-Infused Honey 

 Potted Shrimp, Sourdough Toasts

  • Dessert Station
  • -  Sticky Toffee Pudding in a Chafing Dish,  Chantilly Cream and Assorted Sea Salts for garnish

  • -  Coffee, Tea, Decaf 
I got to taste most of these items that evening, and I can assure you that each one was more delicious than you can imagine.  If we can prepare a specialty cocktail party for you, please give us a call at 978-825-4358.

I hope to see you here, or there!

Juli

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