Ah the food… Whats an event without incredible things to eat.
The direction from Seth was for the food to be very healthy with a focus on being low fat and organic. I immediately thought of Taste Catering because of their business philosophy of all things natural and sustainable. I’ve known Meme of Taste for many years and I knew she would excel with this event. I’m the type of event producer that hires great vendors and then steps back and lets them do their job. This is true with Taste. I never worry about the food once I turn it over to them.
I could write forever about every little nuance about the menu but I won’t bore you with the tiny details. I’ll let the images and the menu take you through the culinary part of the event.
Bon appetite!
Catering By Taste
Passed Hors d’ oeuvres
Napa Cabbage and Shitake Mushroom Spring rolls With plum Sauce
Smoked Salmon, Osetra Caviar & Crème Fraiche on Petite Cornmeal Blinis
Ginger Prawns, Prawns sautéed in White Wine, fresh Ginger, Lemon and Garlic
Chicken Satay With Cilantro Peanut Sauce
Corn, Ginger and Kaffir Lime Soup with a “swirl” of Coconut Milk, served in Demi Tasse
Tuna Tartare in Petite Sesame Cones with Wasabi Caviar
Mini Corn Tacos With a brunoise of Peppers, Haas Avocados, and Yellow Corn Relish
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Ice Bar
Fresh seasonal Oysters shucked tableside served with Grapefruit Tarragon Granita
Chilled Lobster, Burrata and Baia Nicchia Tomato Salad
Scallop Carpaccio with Cauliflower Puree Topped with Osetra Caviar
Red snapper Ceviche with jalapeno, lime, mango, pumpkin seed oil
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Small Plates Buffet
Marin Sun Farms Ribeye with Demi Glaze and Cippolini Onions and Pt. Reyes Bleu Cheese Soufflé
Star Anise marinated Quail with Pomegranate Salsa served over Faro Pilaf
Watermelon Watercress & Mint Salad
Ginger Brined Glazed Pork Loin with Frog Hollow Peach Chutney and Autumn Jus
Vietnamese Style Green Papaya Salad
House made Beet Ravioli with Wild Arugula, fine herbs and caramelized Walnuts and shaved Holly Springs Goat Cheese
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Passed Sweet Ending
Valrhona Chocolate Bites with Mandarin Orange Confit
Milk Chocolate Cremeux Coupes with Indian Chai Tea Infusion
Lemon Verbena infused Crème Brulee with Berries
Light Coconut Cake with Passion Fruit-Vanilla Bavarian
Chocolate-Coffee Parfait, gianduja crumble and cardamom cream
Layered Espresso Cake with French Praline Cream
Mini Laurel Scented Crème Brulee.
Asian Pear Tart Tatins with cinnamon cream
