It is a super-busy, extra-celebratory time of year, Everybody. There are a plethora of parties on the calendar. Are you hosting a celebration this year: Graduation, Communion, Bridal Shower, Brunch, Confirmation?
Want me to be in charge of the kitchen? Call me up and tell me what to do!
I catered a few very special events last week: The Annual Teacher Appreciation Lunches for the two middle schools in my hometown. The teachers we so gracious and thankful and the parent volunteers were nothing less than helpful, organized and outstanding.
We are so lucky to have such magnificent educators, and they deserved a lunch fit for a king (and queen.)
Here is what we served. I can tell you one thing, no one left hungry!
Fresh Roasted Turkey, Herb Stuffing, Whole Cranberry Sauce, Petit Pan
Crisp Romaine, Fresh Feta, European Cucumber, Yellow Grape Tomato, Orange Bell Pepper, Kalamata Olives and Pepperoncini
ROAST BEEF AND SWISS WITH OH-SO-SPECIAL AIOLI ON MARBLE RYEThin Sliced Roast Beef, Finlandia Swiss, Homemade Tarragon-Dijon-Horseradish Aioli, Marble Rye
SEASONAL STRAWBERRY SALADMixed Baby Lettuces, Shaved Fennel, Fresh Strawberries, Shaved Parmesan and Rice Wine Vinaigrette
Here is the set up…. Featuring ITALIAN ANTI-PASTA SALAD
Mild Salami, Diced Provolone, Fresh Red and Green Bell Pepper, Oregano and Delicious Herb Marinade
AND THE PRESENTATION
Guinness Pulled Pork Sliders, Cole Slaw
Tomato, Basil Mozzarella Platter
(Both were gobbled up before we took out the camera, obviously.)
SPARKLE ON, FRIENDS!