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:
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.
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.
If any of these inspire you to throw a party of your own, just send me an email at firstname.lastname@example.org and I’d be happy to help you plan a menu for up to 100 guests.