Bruce & Peggy's Backyard Birthday Party

Chinese Chicken Salad In Mini "Take Out" Containers With Chopsticks

Spicy Sausage & Shrimp Skewers

Leticia Serving Pannini's

Mini Grilled Turkey Pannini with Dijon, Pesto & Provolone Cheese

Catered a double birthday party for Bruce & Peggy in Los Gatos this past weekend!! What a fun party...they had their own Bocce Ball court that their guests were playing and what a great view of downtown San Jose from their home in the hills. The menu was all appetizers and finger foods. I find that most of my events that I cater, people prefer that over just a dinner-it's more fun and the variety pleases many party guests. Here is the menu, you will notice some repeat items on this menu that I've done before, but these are crowd pleasers!!!
Menu
Grilled Spicy Sausage & Shrimp Skewers with Bell Pepper & Eggplant Dip
Wasabi Lime Crab Salad on Cucumber
Saffron Butternut Squash Risotto with Peas served in Spoons
Turkey Pannini with Pesto, Provolone & Dijon
Assorted Fine Cheeses with Crackers & Fruit
Chilled Pea Tarragon Soup served in Shot glasses
Chinese Chicken Salad served in Mini Chinese Take Out Containers
Fig & Goat Cheese Bruschetta with Balsamic Glaze & Pumpkin Seeds

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!

Menu
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

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

Entrée
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

Dessert
Rustic Apple Tart with Vanilla Ice Cream

Bridal Shower

Miniature Cheescakes: Strawberry, Blueberry & Cherry

Just did a bridal shower today in Burlingame, it went very well and the ladies loved the food! Below is the menu

Bridal Shower Menu
Fruit Salad
Ham & Cheddar Tartlets
Artichoke, Ricotta & Parmesan Tartlets
Mixed baby green salad with sliced almonds, cherry tomatoes, english cucumber, dried cranberries, chopped apple & pear gorgonzola vinaigrette
Assorted Tea Sandwiches
Turkey & Cranberry on whole grain bread
Tuna Salad on whole wheat bread
Cucumber & Cream cheese with arugula on potato bread
Assorted Fine Cheese with crackers
Miniature Cheesecakes, blueberry, Strawberry & Cherry
Double chocolate & walnut brownies

Summer Grillin & Chillin!

Just a few photos from some recent events this summer!!
no time to write an article today...will post something soon

Strawberry Goat Cheese Bruschetta with Pistachios

Up Close View

Strawberry Goat Cheese Bruschetta with Pistachios


My twist on the familiar "Brushetta", this Strawberry Brushetta is perfect on a nice spring or summer day, the combination of the tangy goat cheese and the balsamic dressed strawberries with the crunch of the Pistachios is delicious! My original recipe and some interesting facts are below...enjoy!!

Bruschetta (pron. bru'ket'ta in English, /bɾu'sketta/ in Italian[1]) is a food whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In Tuscany, bruschetta is called fettunta, meaning "oiled slice".

Strawberry Bruschetta with Goat Cheese
*Appetizer; serves 8 to 10, makes approx 25 pieces

2 pints of Strawberries, hulled and sliced
3 TBSP Balsamic Glaze (can be found at most gourmet stores)
11 oz log of Goat Cheese
6 to 8 basil leaves, chopped
1 TBSP Olive Oil plus more for brushing onto bread
½ cup of roughly crushed toasted Pistachios
Pinch of salt and freshly cracked pepper
1 narrow loaf of French baguette, sliced on a diagonal into 1/2 inch slices

Preheat oven to 375* brush bread slices with olive oil and bake for approx 10 min. or golden brown, set aside to cool. Toss strawberry slices in bowl with the balsamic glaze, salt, pepper, basil and olive oil. Spread each toast with cheese and top with sliced strawberries, sprinkle with Pistachios and enjoy!

Suggested wine pairing: Chilled Sauvignon Blanc or Pinot Grigio
All rights reserved 2008. Recipe developed by Joseph Sciascia

Hor D'Ouevres Party Galore!

Orange Tarragon Salmon with Hollandaise Sauce in Spoons
Miniature Grilled Tomato & Cheddar Pannini with Dijon
Miniature Cheddar Burgers with Rosemary Onion Jam
It was another smash hit birthday party that I catered last night in Los Gatos. This was a 60th birthday party for a new client.
She had ordered 10 different Hor D'Ouevres passed by servers and buffet style. The biggest hit of the night were the Orange Tarragon Salmon with Hollandaise Sauce served in Asian Soup Spoons, people could not get enough of those and of course the Mini Burges, who wouldn't want that, comfort food city! (menu below).

Over the years I have catered numerous parties and the interesting thing is, most of them are Hor d'ouevres parties. The reason why I think that this type of party is so popular is that people can taste many different cuisines. I get more excited over the prospect of catering a party of all finger foods. I enjoy the challenge of inventing new ones so I don't get bored and It really puts a smile on my face when I get to present foods in a "small" way that party guests don't see or get to see everyday!
Food should be fun and interesting not boring, it not only nourishes are bodies but it should nourish are imaginations and tastes. Appetizers, Small Bites, Hor d'ouevres, Finger Foods, Tid-Bits-Whatever you may call it, is always in style!

Menu
Mini Cheddar Burgers with Rosemary Onion Jam
Tuna Tartare on won ton with Edammame Wasabi Puree
Miniature individual Macaroni & Cheese
Orange Tarragon Salmon with Hollandaise Sauce in Spoons
Grilled Chicken Skewers with Peanut Sauce
Baby Lamb Chops with Honey Mint Peppercorn Sauce
Fine Cheese & Crackers
Mini Tomato & Cheddar Pannini
Asian Peanut Noodle Salad in “To Go” containers with Chopsticks
Butternut Squash Soup “Sips” in Shot Glasses with Pumpkin Seeds