Tuesday, October 22, 2013

A Night to Remember

Yes, we are a catering business, but we also get our hands dirty with event planning too! Last Saturday we catered and planned an entire wedding from beginning to end, all in one location. It was a dazzling and intimate affair near AT&T park with a pre-ceremony reception, an elegant buffet dinner and a dessert table lined with treats influenced by modern art. 
While we organized and prepared the passed appetizers and dinner, the bride and groom prepared a late night lasagna for all of their guests! We love that this simple idea that keeps the fun going all night!


Cocktail hour passed appetizers

Smoked salmon, sweet potato latka, chive
Duck and cherry mini meatballs, quince mustard

 Station one

Chopped romaine salad, cherry tomato, avocado, jicama, spiced pepitas, scallions, chili lime vinaigrette
Achiote marinated grilled chicken, fire roasted tomato salsa  
Grilled flank steak, chimmichurri sauce, grilled red onions
Fried plantains and Sweet potato with Amarillo chili dipping sauce

Station two

Grilled prawns, lemon, garlic, rosemary, chili, romesco sauce
Pork tenderloin roulade, stuffed with swiss chard, currents, pinenuts
Sautéed shredded brussels sprouts, pancetta, fried shallots
Roasted cauliflower salad, pickled red onion caper relish


Client to provide dessert - Left Coast Catering to help platter and serve
Mr. Espresso organic coffee and Mighty Leaf teas

Late night

Client to provide lasagna – LCC to heat and serve from chaffing dishes

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