Catering a celebration, in this case a graduation, is an honor. Especially when it’s for someone known, loved and respected. The gift of giving thoughtful, flavorful food and having that food appreciated by bright, laughter-filled conversation, blessed with live music and surrounded by stories and memories – that’s why I like cooking. If I had no one for whom to cook, I would still enjoy the process and final result, but its made so much better when shared with a group of one or thirty.
The menu is below and I’ll be posting a few of the recipes as the week goes on.
White Bean and Green Olive Bruschetta with Parmesan
Crudite with both Ricotta, Fried Garlic and Basil Dip and Gorgonzola and Chive Dip
Herbed Goat Cheese
Lemon Rosemary Roasted Chicken
Poached Salmon with Tri-Pepper Salsa
Asparagus with Shallot Vinaigrette
Orzo with Shitake Mushrooms, Caramelized Onions and Spinach
Lentils with Toasted Cumin, Kale and Tomatoes
Sourdough Bread
Chocolate on Chocolate Cake made tasty by The Brown Bag
with Brown Butter and Vanilla OR Raspberry Ice Cream
This was the last catering job of the winter before heading to the usual summer gig of catering for 30 people everyday on the on the Riggin. What a great way to cap off a good winter.
Annie
Thanks Iris and family!
© 2009 Anne Mahle
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