New Year's Eve Sit Down Dinner Party

Catered a marvelous New Year's Eve party this year for my new client's Peter and Cherie in Burlingame. What a fun crowd; a sit down dinner party for 14. Here is the six course menu with photos. They were so delighted with their event, I am pleased to say that they booked me for next year's event and their Easter event this year.

Hor D'Ouevres

Bing Cherry Fennel Bleu Cheese Bruschetta

Artichoke, Ricotta and Parmesan Tartles

Seated Appetizer

Lamb Chops with Mixed Mushroom Risotto with Honey Champange Mint and Pomegranite Sauces

Soup

Butternut Squash Soup with Sour Cream and Roasted Pumpkin Seeds

Salad

Mixed Baby Greens with Feta Cheese, Pistachios, Beets, Oranges with Gorgonzola Pear Vinaigrette

Entree

Roated Raspberry Chiptole Pork Tenderloin with Blackberry Sauce

Prawn Brochette with Grapefruit Sauce

Mushroom Parmesan Bread Pudding, Green Bean with Walnuts & Tomato

Dessert Sampler Plate

Mini Double Chocolate Cheesecake, Vanilla Pot De Creme,

Tempura Strawberries with Chocolate Sauce

Christmas Party Highlights

Pear & Black Forest Ham Bruschetta with Bleu Cheese

Mini Berry Tartlets, Chocolate Ganache Cupcakes, Walnut Cranberry Tartles

Dessert Tower

Mini Individual Chicken Pot Pies

Wow, Christmas is gone just as fast as it came upon me this year, but isn't that always the truth! Hope all of you had a wonderful holiday this year. Catered just a few cocktail parties this holiday season and a suprise party. Here are some photos of a few of my guests favorites.

Entertaining in Fall

Vegetable Crudites with Assorted Dips Served in Carved Pumpkins

Gorgonzola & Butternut Squash Quiche

Crispy Asparagus Straws with Lemon Parmesan Aioli

Crispy Asparagus Straws with Lemon Parmesan Aioli
This is a delicious appetizer, you can prepare them ahead of time
and bake off just before serving.
36 asparagus spears
4 sheets of phyllo dough, thawed
6 oz. Parmesan cheese, grated
¼ cup butter, melted
salt and pepper to sprinkle on top
Preheat oven to 425° F

Trim ends of asparagus. Blanche asparagus in boiling salted water until lightly
tender to the bite, about 3 minutes.
Place one sheet of phyllo on a cutting board. Set aside the remaining sheets,
cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet
into nine rectangles, two cuts down from the top, two cuts across. Place an
asparagus spear at the bottom of the short side of the rectangle with the tip
sticking out from the dough by 2 inches. Sprinkle on a teaspoon of cheese. Roll
up spear and seal with butter. Finish with remaining spears.
Place on cookie sheet lined with parchment paper. Sprinkle with remaining
cheese, salt and pepper. Cover the exposed asparagus tips with foil. Bake until
golden brown and crispy 10 to 12 minutes. Serve warm.

Lemon Parmesan Aioli
½ cup Sour Cream
¾ cup Mayonnaise
1 cup finely grated Parmigiano-Reggiano Cheese (2 ounces)
2 Tablespoons fresh lemon juice
Fresh Lemon Zest from 2 lemons
1-teaspoon black pepper

1 clove of garlic, pressed
½ teaspoon kosher or sea salt
Preparation:
Whisk together all ingredients in a bowl and let chill for 2 hours

Makes 36 single asparagus straws.

Recent Mailer

Above is a recent postcard mailer that I sent out. (click on image for full size) If you are not on my mailing list, please let me know and I will put you on it. I send out recipe postcards about once every 4 months or so. Enjoy this recent recipe of "Cranberry Fig Relish" at your Thanksgiving dinner! As soon as I can update my website, I will scan and post my past recipe cards so you all can enjoy the recipes that I enjoy...until then; remember...Good food is Always in style!

Autumn Cocktail Party

Miniature Cheesecakes:

Pumpkin with Butterscotch Carmel, Cherry and Blueberry

Chicken Salad Stuffed Phyllo Shells

with Dried Cranberries and Pecans

Miniature Individual Chicken Pot Pies

Catered a fun cocktail party for Jeff and his lovely wife Erin in Hillsborough this past Saturday night on November 1st. The party they were hosting was a celebration of their good friends recent marriage. The menu was assorted Hor D'Ouevres, buffet style and some items passed out by servers. The menu perfectley coincided with the first rain storm of the Autumn season. Guests were arriving from the cold, windy and rainy weather to jazz music in the background and warm, comforting food and good friends! What else could you ask for? It was great to serve such a wonderful comfort food with Chicken Pot Pie in miniature as an Hor D'Ouevres, the party guests were all suprised by it.

Autumn Cocktail Party

Assorted Fine Cheese with Crackers
Cherry Tomato & Mozzarella skewers with Balsamic Glaze
Saffron Butternut Squash Risotto with Peas in spoons
Tuna Tartare on crispy wonton with Edammame Wasabi puree
Chicken Pecan Salad with Dried Cranberries in Phyllo cups
Miniature Chicken Pot Pies
Dijon Rosemary Petite Lamb Chops with Fresh Mint SauceMini Cheesecakes: Cherry, Blueberry & Pumpkin with Carmel Butterscotch

Retirement Party At UC Berkeley

Buffet table ready for the rush!

Party guests at the buffet licking their chops!

Patrick serving Baby Carrots & Green Beans with Orange Thyme Butter

Catered a big crowd of one hundred guests at UC Berkeley last night at the Alumni House. Had the pleasure of working with many of the guests that were there at previous events. This was a double retirement party. The menu had an Italian flavor to it and we all had a great time and people were toasting and remembering good times!!!
Menu
Appetizers
Artichoke, Ricotta and Parmesan Tartlets
Cherry Tomato & Mini Mozzarella Cheese Skewers
Fresh Tomato Bruschetta
Dinnner
Mixed Baby Greens with Bleu Cheese, Walnuts, Cherry Tomato halves, Chopped Apple and Balsamic Vinaigrette
Baby Carrots & Green Beans with Thyme Orange Butter
Chicken Marsala
Pesto Cheese Tortellini with Asparaus, Red Bell Pepper and Mushrooms
Dessert
Cake, Cookies and Peet's Coffee