We received this lovely email "thank you" today and thought we would add it to this post:
We love sharing what we do, and especially like to do that when our guests go out of their way to collaborate with us in creating something especially beautiful, and/or truly unique.
That was the case last night with a special event we created and catered at PEM (Peabody Essex Museum.) We want to give a particular "shout out" to Lindsay Otis, our Senior Catering Sales Manager, and Rhinanon Nowak, our PEM Chef, who worked together to create such a lovely affair.
|Asian Tuna Tartare on Wonton Crisp|
|Duck Confit-Stuffed Mushrooms, Sriracha Aioli|
|Vegetable and Chicken Chinese Dumplings, Gingered Hoisin Dip|
|Tny Asian Salad Skewer with Mandarin Oranges and Almonds, Carrot-Ginger Dip|
|Sweet and Sour Baked Shrimp with Guacamole Sauce|
|Last minute adjustments before the guests arrive insure everything is just perfect|
|Getting ready to "plate up" the trays of Oysters and Sea Scallops come out of the ovens|
|Grilled Sea Scallop on a bed of seaweed salad with chile-infused honey, Baked Oyster on the half-shell with Pernod-soaked buttery bread crumbs, and Chilled Jumbo Shrimp with Blood Mary-inspired cocktail sauce|
|Local Artisan Breads and Rolls|
|Main Course, Medallion of Beef Tenderloin, Juniper and Orange Blossom Compound Butter, Braised Short Rib of Beef with Pomegranate Gastrique, Haricots Vert and Roasted Rainbow Marble Potatoes with Fresh Mint|
|Our team hard at work plating up quickly and efficiently so that the food comes out looking and tasting terrific|
|Individual Summer Berry Pavlova, Chantilly Cream and Rhubarb Syrup|