I’ve been busy catering parties for the past couple of weeks, so I thought that instead of posting a recipe today I would simply share some of the photographs I’ve taken at different events.
The photo above is Oysters on the Half Shell, served with mignonette sauce, which I prepared for an Après Ski Party for 80 in Madison Park. Here a few other treats we served at that event:
Chive and Caviar Mini Baked Potatoes
Demi French Onion Soup Cups with Gruyere Crostini were a warm starter.
Sliced Roast Beef Tenderloin with Horseradish Sauce
Lox with Cucumbers, Red Onions, Capers and Cream Cheese.
I also prepared a Holiday Ladies Luncheon for one of my favorite clients. I served a variety of salads that afternoon, including this Apple Fennel Salad with Endive and Orange-Muscat Vinaigrette, which is a refreshing winter salad.
I also made a Farro Cranberry Salad.
And Garlic Prawns.
Another holiday season event was a cocktail party for about 65 people in the private home of one of my clients on Capitol Hill. The hostess asked me to keep the menu relatively simple, so I prepared foods that where served at room temperature that could easily be eaten without utensils. These included:
Crudites: Colorful sliced vegetables such as cucumber, bell peppers and carrots, with bright red cherry tomatoes make a festive display.
I also prepared three different spreads, that could be eaten with bread and crackers, or with the vegetables (clockwise from upper left): Smoked Salmon Spread; IPA Beer Cheese; and Green Goddess Dip.
Chorizo, Andouille and Mild Italian Sausages and preserved meats, such as Prosciutto, with two different types of mustard make up this Charcuterie Platter.
Cheeses included Manchego, Beecher’s Flagship, St. Marcellin and Gres de Champenois.
And for a little something sweet, I made Chocolate-Cappuccino Cookies and Molasses Pecan Mini Tarts.
If any of these inspire you to throw a party of your own, just send me an email at thymewithsage@gmail.com and I’d be happy to help you plan a menu for up to 100 guests.
Happy Holidays!
Thyme with Sage 
Tina, The photos are great and inspiring. I spent some time on the Kramer site and learned I am okay but not great at sharpening, I also did a bit of drooling over his Knives. So my sharpening skills have improved and my Christmal list just got a bit longer. I have been elected to smoke a brisket on the Kamado at Station 22 for Christmas dinner at the Firehouse. It should be interesting. Merry Christmas!!!