Last night we catered an annual event for one of my clients. They have a beautiful home with a double backyard, since they purchased the house next door to increase their back yard size and are currently renting out part of the house. It’s a magnificent setting, pool, dining area, sitting area, fireplace, bar, grill you name it lots of wonderful amenities.
The number of guests over the years has ranged from 30-75. This year they ended up with 40, it was scheduled one week prior to her normal date. They usually have it the weekend prior to Labor Day Weekend. I think a lot of her invitees were still away on vacations. I’ve a strong feeling next year it will return to that schedule.
We spend two days doing shopping, prepping, cooking, serving, and of course cleaning up. We bring help with us, thank you to RIHuff’s who were able to get down and help us out. Our local Daughter was also there to help with prep but was called away for a work emergency. She was sorely missed! But we pulled it off.
SousChef Kathy was also the photographer for the food, but alas, we were in the weeds so to speak and there wasn’t enough time to get snaps of all the food! But here are the ones she did get.
These are only part of the appetizers, we also had Edamame Pods at the bar; Grilled Lamb Burgers w/Tzitziki Sauce; Grilled Marinated Beef Strips; and Grilled Chesapeake Spiced Shrimp on the Grill; Mini Spanakopitas and Roasted Cherry Tomatoes and Herb Goat Cheese Phyllo Cups passed.
This is the one and lonely pic of the main courses! This is the time we were “in the weeds” so photography wasn’t a choice. The main courses were Jerk Chicken w/Pineapple Chutney; Spice Rubbed Roasted Pork Tenderloin w/Mango Basil Sauce and Roasted Swordfish Steaks with Rainbow of Peppers and herbs.
The side dishes were: White Basmati & Wild Rice Pilaf w/Toasted Pine Nuts & Cilantro; Orzo and Tomato Salad with Mint and Basil and Lemony Red Wine Vinagrette; Balsamic/Soy Marinated Vegetables at room temperature; Mesclun Salad w/Roasted Garlic Balsamic Vinaigrette and of course bread.
Desserts were mostly purchased: Cheesecakes; Carrot Cake; Rugelach; a guest made Apple Empanadas for us to fry and add powdered sugar and we prepared a fruit platter with Creamy Mascarpone/Frangelico/Hazelnut dip.
The reviews were raves! We put out some very tasty (and spicy) food this year and they responded very well to it.
We’re tired but supremely proud that our efforts were appreciated. Nothing beats watching guests devour your food!
Eat Well….Be Well!