If you ask any one of our MANY team members, most will say, their favorite part of the day is tasting DELICIOUS new recipes! For our core staff, we can slip into the production kitchen at any time and beg for scraps of food – but for our clients, we spoil them with beautiful presentations and wait on them while they select from samplings of a new menu.
Some of our lucky clients were presented with one of these delectable tastings on Wednesday at the Association of Former Students for their Annual Gala Event. We will be catering a plated dinner for over 650 of their esteemed guests held in October. Our Chef James Gaines arranged many delectable entrées and accompaniments for us to try!
Our seafood entrée was a pecan crusted halibut with chiffonade-basil and layered with a creamy chardonnay sauce. Chef James also added grilled asparagus and garlic parmesan mashed potatoes garnished with a fried plantain.
Check out this grilled 6 oz. prime sirloin layered with creamy horseradish-chive sauce. Chef James then roasted fresh artichokes and sautéed wild mushrooms infused with black truffle oil. This was AMAZING!
Next, he took butterfly shrimp and stuffed them with jumbo lump crab meat. This was a sumptuous side selection!
Chef James then arranged an eggplant Napoleon for our Vegetarian friends. The seared tomatoes and eggplant accompanied with sliced mozzarella was the perfect color combination. He then drizzled it with a balsamic glaze and topped it off with a sprig of basil. This was a very refreshing dish!
I had this picture taken to showcase all of the plates that were prepared by Chef James (and the beautiful ladies who devoured his creations). We had a delectable lunch and the end result was a final menu selection for Gala this year!