Birthday Dinner Party in Menlo Park

Passed Hor D'Ouevres: "BLT" on Brioche with Gorgonzola Cream, Baby Heirloom Tomato,

Arugula, Bacon & Basil Aioli
Passed Hor D'Ouevres: Cherry Tomato & Mini Fresh Mozzarella "Caprese" Salad Skewer with Balsamic Glaze

Seated Appetizer: Sharp Cheddar Souffle with Crumbled Bacon

Highlights from recent Graduation Party

Yummy....Cheesecakes!! I think it should be one of the four food groups
Death by Double Chocolate Brownies

Mango Curry Shrimp Salad in Phyllo Cups with Toasted Coconut

Summer Dinner Party "Surf & Turf"

Curried Corn & Crab Hushpuppies
Shrimp & Boursin Cheese on Fresh Cucumber Slice

Mini "BLT" on Brioche with Arugula, Gorgonzola Cream & Basil Aioli

Spring Dinner Party

An elegant setting for a perfect Spring Dinner Party!

Fresh Tarragon Pea Soup with Crab Cheddar Toast

Butter Lettuce Salad with Pear Champagne Vinaigrette

Game Hen with Wildflower Honey & Orange with Buttermilk mashed Red Skinned Potatoes & Asparagus with Balsamic Glaze & Shaved Parmesan

Triple Chocolate Truffle Cake with Raspberry Sauce

I catered a wonderful party in Atherton last night for my new clients' Kelly & David. The weather yesterday was a beautiful spring day, a perfect backdrop for this dinner party. Fantastic views into the garden from the elegantly set dining table would set the mood for the evening.

As guests arrived we served them cocktails and butler passed hor d'ouevres of a delicious Korean spiced Tuna Tartare on wonton with Edammame Wasabi puree and a flaky Artichoke Phyllo tartlet with a mixture of creamy ricotta cheese and Parmesan.

After guests were seated in the dining room, we served the first course of fresh Pea Tarragon soup topped with a Crab & Cheddar toast, followed by a salad of tender Butter lettuce dressed in a a Champagne Pear vinaigrette with grapefruit, avocado, goat cheese and sunflower seeds.

We temped the party guests enough with small morsels, so we then presented them with the main course of roasted Cornish game hen with wildflower honey & orange, buttermilk chive mashed red skinned potatoes, asparagus with balsamic glaze and shaved Parmigiano Reggiano. A sweet ending to a fantastic dinner party was a triple chocolate truffle cake with raspberry sauce, made with three different kinds of chocolate-it was rich, creamy and fudge like...YUM!