East Meets West Asian Inspired Dinner Party
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Earl Grey Tea, Blueberry and Sparkling Lemonade 'Mock'tail
Vegtable and Rice Noodle Spring Rolls with a Tangy Chili Sauce
Handrolled Pork and Shrimp Wonton Soup
Sesame Crusted Seared Ahi Tuna with a Soy Saki Glaze
Wasabi Mashed Potatoes
Orange Ginger Marinated Veggies
Candied Ginger Spice Cake with Cardamom Whipped Cream
Hand Rolled Spring Rolls with Rice Noodles, Carrot, Cucumber, Fresh Mint & Cilantro and Bean Sprouts were the perfectly light beginning of a journey with
Asian Flavors, which I love so much!
When else can you make a meal that includes fresh garlic, ginger, cilantro, mint, scallions and fresh squeezed orange juice? The bold and fresh flavors are a tasty HIT!
Nothing warms the soul like homemade soup!
Fresh Shrimp and Rich Pork make these dumplings irresistible!
The Main event of the East meets West Dinner Party is perfectly sliced
Fresh Ahi Tuna that has been rolled in Sesame Seeds and pan seared,
which locks the flavor in and keeps the center a nice rare.
The sweetness of the Saki Soy Glaze on the Ahi is balanced with the heat
and bite of Wasabi mashed potatoes and the tang of the vegtables,
including purple onion, pineapple, eggplant, cherry tomatoes, and bell peppers.
A sweet and sticky molasses Ginger Cake completes the East meets West meal, finished with a cardamom spiced whipped cream, sprinkles of candied ginger and fresh mint.
Asian Flavors can bring a adventure and excitement to your table of friends, offering fresh new flavor combinations and beautiful color and texture!
A Festive Feast, Fresh from the Sea
One of the best things about the Holidays is that people are motivated to entertain friends and family for celebration long over due. I am happy to offer my clients the opportunity to serve amazing food within the comfort of their own homes- without the stress! From cocktails to cleanup, all the details are covered and the Party Host is free to.... well, Host!
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Rombauer Chardonnay
Smoked Salmon Galette
Butter Leaf Citrus Salad
Pan Seared Halibut with a Lemon Beurre Blanc Sauce
Truffle Tossed Parpadelle with Chives
Roasted Broccolini with Lemon and Toasted Pinenuts
Apple and Cranberry Cobbler
Handmade embossed placecards are not only functional and helpful when it comes time to sit for dinner, they add a festive and personalized touch to the table!
The meal served this evening was to be light, fresh and classic. For a starter I prepared a Salmon Galette; a cast iron skillet crust of thin sliced potatoes and clarified butter, a spread of creme fraiche and cream cheese, topped with smoked salmon and green onions.
Next came the salad course. In anticipationof the citrus halibut to come, I prepared a butter leaf salad with mandarin oranges, toasted almonds, avocado, crumbled blue cheese, purple onion and a light champagne vinagarette.
For the main course we served the most delicate and delicious fish of all: Halibut! Cooked to perfection, the halibut was served on a layer of homemade lemon Beurre Blanc, accompanied by truffle butter tossed parpadelle with chives and parmesan curls and roasted brocolini with pinenuts and lemon zest.
This meal is perfectly rich and satisfying, balanced with citrus the crunch of the brocolini.
Celebrating the Classics
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Manhattan Martinis, Rombauer Chardonnay and Rombauer Cabernet
Italian Sausage Stuffed Mushrooms
Paresan and Thyme Butter Crackers with Cheese Assortment
Spinach Salad with Roasted Beets, Feta, Balsalmic and Garlic Croutons
Beef Wellington with Demi Glaze
Thyme and Truffle Scalloped Potatoes
Roasted Carrots, Parsnips and Green Beans
Devils Food Layer Cake with Chocolate Ganache, Vanilla Buttercream and Peppermint Whip
Beef Wellington is the perfect choice for serving a good ole' beef lovers meal
that is elevated and appropriate for a formal dinner!
Hearty, deep in flavor and downright delectable, it is a perfect 10!
Stuffed Mushrooms are an easy and delicious appetizer to serve as guest arrive and grab a cocktail or glass of wine. Stuffed with Italian sausage, fontina cheese, sun dried tomatoes and toasted pinenuts, they are a filling little bite that is able to stand up to a
manhattan martini or bold cabernet.
Nothing is more classic than a cheese and cracker sampling.
For a formal celebration I like to take the extra step in making
\homemade buttery crackers flavored with fresh minced thyme and salty parmesan.
A proper Beef Wellington is made by stuffing a beef tenderloin with a Duxelle (above). A Duxelle is a paste made from cooking down a mixure of mushrooms, onion, shallots, white wine and herbs. The paste infuses the tenderloin with an earthy flavor that enhances the beef flavor.
To accompany the Beef Wellington we served classic scallopped potatoes
that were baked and crisped in a cream sauce steeped with
truffle oil, thyme, garlic and cayenne pepper. Heaven on Earth!
To complete the beef the tenderloin is quick seared before it is wrapped in puff pastry and baked to a golden brown. Served medium rare atop a pool of homemade demi sauce, this meal is a true treat for the guests and host. Keeping with the 'Classic" theme, we served the tenderloin and scalloped potatoes alongside roasted carrot, parsnips and greenbeans tossed in butter and fresh parsley.
Nothing says "Celebrate" quite like a homemade layer cake.... I made a dense devils food cake from scratch, with each layer being seperated by a smooth bittersweet ganache and a light and fluffy vanilla bean butter cream. The cake was finally frosted in a peppermint whipped topping, perfect for a December Birthday!
