Sunday, August 24, 2008

Ray's Suprise Birthday Party

My client Judy in Los Gatos decided to suprise her husband Ray for his birthday this year this past Saturday night. He gave her a suprise birthday party a couple of years ago and now it was pay back time for Ray. Beautiful balmy summer night, a perfect setting for Ray's day in their wonderful patio in their garden. There were 50 of Ray's close friends and family that gathered to share in the event with cocktails and appetizers. Amongst their guests were three other clients of mine, it was fun for me to serve them new and exciting food and I'm very thankful for all of the referrals that I have received by many of them over the years!
Bacon Wrapped Almond Stuffed Dates
Mini Cheddar Burgers with Rosemary Onion Jam
Mini Shrimp Cocktail in Shot Glasses
Tuna Tartare on Crispy Won Ton with Edammame Wasabi Puree
Baked Orange Salmon with Hollandaise Sauce in Spoons
Rosemary Dijon Lamb Chops with Honey Peppercorn Mint Sauce
Cheddar Sundried Tomato Grilled Pannini
Cherry Tomato & Mozzarella Cheese Skewer with Balsamic Glaze
Fine Cheeses with Crackers

60th Anniversary Party

Fig Salad with Goat Cheese Walnut Truffles & Foccacia Croutons

Pork Tenderloin Wrapped in Prosciutto, Mushroom & Spinach
with Apricot Pistachio Relish & Pomagranite Glaze
Lemon Manchego Risotto with Aspargus & Peas

Rustic Apple Tart with Vanilla Ice Cream

I felt privileged to cater a 60th anniversary party in an intimate setting of four guests this past Friday night. What an accomplishment to be married for 60 years. Rhoda and Lester were very charming and they had another couple celebrate their special day. I wish them many more wonderful years together!

Hor D’Ouevres
Shrimp & Spicy Sausage Skewer
with Roasted Red Bell Pepper Aioli
Mini Artichoke & Sun-dried Tomato Pizzas

Mixed Baby Greens with Pickled Beets, Goat Cheese Walnut Truffles, Fresh Mission Figs, Foccacia Crouton Tossed with Gorgonzola Pear Vinaigrette

Pork Tenderloin wrapped in Prosciutto, Mushroom Duxelle and Spinach, wrapped in a delicate Phyllo Crust,
surrounded by Pomegranate glaze & Pistachio Apricot relish
Served with Asparagus & Pea Risotto with Lemon & Manchego Cheese

Rustic Apple Tart with Vanilla Ice Cream