Easter Brunch

Easter Brunch with an abundant selection of delicious foods!

Always joyful servers, Patrick and Jessica...waiting to serve you!

Asparagus Phyllo Straws with Parmesan Lemon Aioli

Vermont Maple Bread Pudding with Butterscotch Sauce & Walnut Praline

Meringue "Bird's Nests" with Vanilla Cream

& Fresh Fruit

Another fabulous event for my client's Cheri & Peter in their beautiful home in Burlingame. Easter is a great time for entertaining with family and friends, celebrating new life and spring. A fabulous Easter Brunch that will intice the most finicky taste buds, family friendly and fresh with a festive attitude is what you will always expect with Butler For Hire Catering in the San Francisco Bay Area. A delicious buffet menu was presented with different foods with familiar ideas and tastes for everyone!
Easter Brunch Menu

Apricot Glazed Spiral Sliced Ham

With Pineapple Dried Cherry Chutney & Cranberry Apple Chutney
Whole Grain Mustard & Hot & Sweet Mustard
Sweet potato biscuits & chive cheddar biscuits
Mini Assorted Quiche
Spanish Smoked Chorizo, Green Chili & Black Olive and Broccoli & Cheddar
Smoked Salmon Bruschetta with Capers, Cream Cheese & Chopped Red Onion
Asparagus Straws in Phyllo with Parmesan Lemon Aioli
Mini Shrimp Cocktail served in “shot” glasses
Fresh Fruit Salad
Roasted Red Potatoes with Red Bell Pepper and Onion
Macaroni & Cheese for the kids
Vermont Maple Bread Pudding with Butterscotch Sauce & Walnut Praline & Bird’s Nests Meringue with Vanilla Cream & Berries

Simple Flower Arrangements Are The Best!

Outdoor garden party in Menlo Park

Mexican Style Going Away Party in Walnut Creek

Outdoor Garden Cocktail Party in Los Gatos

Birthday Party in Burlingame

Birthday Party in Burlingame

I believe that simple but beautiful floral arrangements work the best for most all occasions, especially with food. Just a few stems in water and you're ready to go! Adding stones, pebbles or a frog to the vase to anchor the flowers is always a good idea. The pictures are examples of some arrangements that I have used with my catering...makes me think of spring...hopefully soon!

Winter Dinner Party

Getting the tables ready in the dining room for the hungry guests
Jessica serving my famous Tuna Tartare

Scrumptious Buffet Dinner

Had the pleasure a couple of weeks ago to cater a winter dinner party for my clients' Besty & Peter in their beautiful home in Hillsborough. Twenty eight guests came in from the cold to wine and dine with each other. I was a fun night and I will have fond memories of it for years to come. Below is the menu

Menu

Hor D’Ouevres
Tuna Tartare on Crispy Wonton with Edammame Wasabi Pure
Asparagus & Pea Risotto with Lemon & Manchego served in Spoons
Assorted Fine Cheeses with Crackers
Buffet Dinner
Roasted Butternut Squash Salad Tossed with
Champagne-Maple Dressing, Goat Cheese, Pecans and Bacon
Roasted Beef Tenderloin with Dijon Port Sauce on the side
Cabernet Stewed Shitake, Crimini & Portobello Mushrooms
Roasted Squashed Red & New Potatoes with Black Truffle Oil
Individual Roasted Corn Polenta Casseroles with Spinach & Gruyere
Sautéed Green Beans with Shallots & Cherry Tomatoes
Roasted Balsamic Vegetable Strudel with Goat Cheese

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.