Sunday, April 14, 2013

Spring Wedding

With April comes the beginning of the wedding season!

Yesterday I had the pleasure of catering at Clise Mansion at Merymoor Park.
If you have a romantic streak and love a sense of history and place, this is arguably one of the prettiest sites to have a wedding.  This building embodies all that charm surrounded by a lush park.


It was a morning wedding with a casual menu:

Crab Cakes with a Caper Tarragon Remoulade
Truffled Mushroom Crostini with Shaved Regianno
Fennel Marinated Buffalo Mozzarella and  Roasted pepper 

Lunch Buffet
Aleppo Deviled Eggs

Romaine Hearts with Champagne Vinaigrette and Lardons

Mixed Greens Salad with Shaved Spring Radish and a Sherry Vinaigrette

Mini Croque Madames with Carlton Ham
Maple Dijon, Swiss cheese and a sunny side up Quail Egg
Roast Beef Sandwiches with Fresh Horseradish crema

Brie, apple and pickled shallots on Brioche

Humbolt Fog and Dinah's Cheese platter, dried fruit mostarda and roasted nuts

They were Top Pot lovers 
Doughnut towers rounded out their celebration!~  

I want to thank Brian Casey for so generously sharing his photos with me.
He did them all except the Iphone shot I took of the appetizer platters and the image of  Clise Mansion came off their website.  To reach Brian Casey for perspective work:
To see more of Brian's amazing work, visit his website!

Tuesday, February 12, 2013

Crave ONO Revival Dinner

CRAVE Revival Dinner:

Very excited to be a part of the amazing  


I will be cooking up some Crave favorites on February 23rd at 

Hot off the Press Menu:

Crave ONO Dinner

Rosemary flatbread
Crave’s sweet blue cheese spread
Roasted pears, balsamico

Lemon & Orange peel thyme marinated warm olives 

1st Course
Golden beets, living watercress
Pickled Shallots
Champagne Vinaigrette

2nd Course
Goat Cheese Gnocchi, Rrosciutto & Pea Vines

Duck Confit, Drunken Fig Compote
Green Chili Savory Bread Pudding

3rd Course
Bacon Brulleed Brussels

Garlic sautéed escarole

4th  Course
Coriander Braised Short Ribs
Saffron & Golden Raisin Israeli Cous Cous Cakes
Pine Nut Gremolata

5th  Course

Apricot Mostarda, Delice, Macrina's Volkorn

6th Course
Brown Butter Pistachio Cake
Rose Syrup and Ginger Gelato
 Could not have done this dinner without Michael LaRoche of the Clove & Hoof
He was my left and right hand!

Espresso Fudge Madeline’s
Candied Orange Peels

Huge Thank You to Jason Crume who deftly decided our beverages for the evening~

And the Sweet Amanda Friedman for her tables

Food could not have found it's way to the guests without the help of 
Melissa Peterman & Kristen Watts Schumacher

 And of course I have to thank the two masterminds behind this amazing dinner party
Julien Perry and Melissa Peterman

 And the talented Baydra Rutledge for her photographic masterpieces!