What a great time! Not only did I have a blast cooking for these folks, but everyone seemed to have had a great time, which is always nice :)
The guests arrived at around 7:30 and were greeted by an artisan fruit and cheese platter with whole grain lavash, flat breads, crackers and spreads. Since it was such a beautiful night, the host insisted everyone eat outside on their heavily candle-lit veranda which just added ambiance to the evening. As they munched on the awesome array of fruit, cheese and crackers, I began the evening with course number one while explaining everything to everyone. The night progressed with another course, intermezzo, main course and, finally, dessert. I was full just watching everyone eat!
All ingredients were either local, organic or sustainable in one way or another. As most of you may know, I like to keep that in mind when planning my menus. It just makes things better, if you ask me.
Check out the menu and a few pictures below;
1st course – Salad
Local greens with butter poached lobster tossed in a white wine and citrus vinaigrette.
2nd course – Appetizer
Nectarine and mascarpone cheese purses with bourbon vidalia onion jam.
3rd course – Inter Mezzo
Chunky gazpacho shooter with Absolut vodka.
4th course – Main Course
Pan-seared salmon with local summer vegetables, creamy mashed Yukon gold potatoes and classic beurre blanc.
5th course – Dessert
Apple cobbler with vanilla ice cream provided by the hostess.
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Nectarine and Mascarpone Purse with Bourbon Vidalia Onion Jam.
Chunky gazpacho shooters with Absolut vodka served over ice.
Pan-seared salmon with local summer vegetables, creamy mashed Yukon gold potatoes and classic beurre blanc.
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