CaterArt

It's always great news to read about another clients happy experience.

Corporate event: ahi tuna on won ton chip, pesto and burrata crostini, fried chicken and waffle sliders, honey Dijon dill glazed salmon on couscous, and cheeseburger sliders.

Corporate event: Ahi tuna with won ton chips, coconut curry chicken satay, honey Dijon dill glazed salmon, New York roast with Demi-glacé, au gratin potatoes, roasted asparagus and carrots, chocolate ganache tarts, and apple pie tarts.

Another great review. Thank you.

It's always a great compliment to hear that I make my clients happy with the food I cook for them. Thank you.

Another fun and successful event. Greek salad, pasta salad, pesto and burrata crostinis, coconut curry chicken satay, salmon and couscous, and sliders.

Smoked salmon crostini with smoked paprika creme fraiche.

Soy and honey glazed swordfish with shiitake mushrooms served over sweet potato cake and mini carrots.

Fig and burrata crostini with prosciutto and balsamic glaze.

French style breakfast: traditional eggs Benedict served with roasted rosemary marble potatoes and mixed greens.

What a fun and successful night! Wedding for nearly 200 people and it was all possible with the help of these two and the rest of the crew! Caprese skewers, mixed greens salad with dried cranberries, cherry tomatoes, feta, sliced greens apples and honey Dijon balsamic vinaigrette, herb and garlic chicken with white wine mushroom cream sauce served over quinoa and asparagus, wild salmon filet with citrus glaze served over wild rice and asparagus, and carved beef tenderloin with Demi glacé served over garlic whipped potatoes and cream of spinach.

Easy tart made with puff pastry, kalamata olives, grilled eggplants, cherry tomatoes, pesto and feta.

Wrapped up another private dinner for Da Camera Society. It's been a great season and I'm looking forward to the next one. Mixed greens salad with cherry tomatoes, herb goat cheese, candied walnuts and honey Dijon balsamic vinaigrette, king salmon with white wine lemon caper cream sauce served over red and white quinoa and roasted seasonal vegetables, and carved been tenderloin with Demi glacé served over garlic whipped potatoes and roasted seasonal vegetables.