Blog

August 27, 2010

An Array of Flavors

By

Today I'd like to showcase a truly epicurean event!  Not only was the food delicious, but it was a collection of a lot of different tastes, cuisines, and styles...  Added together making an overall masterpiece for the guests palate! Here are a few photos of some of the custom designed chef action stations and small plate hors d'oeuvres!

Guests were greeted by a waiter offering champagne with a raspberry gem.  How beautiful!

We prepared custom small plate hors d'oeuvres ranging from handmade empanadas to duck spring rolls.

Butler passed hors d'oeuvres included cold beet borscht with a Yogurt ice cube, coconut shrimp, crab and gruyere nachos, and sultana bruschetta.  Not only were they gorgeous, they were delicious!

Look at these scrumptious soft shell steak tacos with tomatillo sauce, fresh cilantro, and crème fraiche, served with cumin-scented black bean salad!  Yum!

My favorite action station: Premium Kobe beef sliders topped with bacon, caramelized onion, shitake ketchup and a fried quail egg and sweet potato fries with chipotle aioli on the side!

The sticks and skewers station offered a little bit of everything including lemon and saffron chicken brochettes, sesame soy glazed beef skewers, grapefruit scallop ceviche skewer, and lemon chili shrimp sticks paired with sesame soba noodles in an Asian to go.

What a spectacular plate! Carved gaucho bison tenderloin with chimichurri sauce served with a grilled pita and three tomato salad with goat cheese and croutons.

Lastly, ther halibut parcels with cilantro and coconut chutney saffron rice served with cucumber raita and naan.

What a wonderful display of  eclectic flavors and foods!  I hope this got your imagination reeling with all the possibilities you could try too!

Check out more menu ideas at www.culinarycrafts.com!

Photo Credit: Logan Walker of ZumaPhoto

20x winner Utah’s Best of State

16x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year