A great year of parties yet again. From Baby namings to Kiddushes and bar/bat mitzvahs to wedding showers, college graduations, fundraisers, weddings, wedding anniversaries, birthday parties, corporate holiday parties… we’ve been a busy bunch over here. Our clients like to entertain and that makes us very happy. As it’s been shown in studies, new social experiences which create memories, make us happier than new possessions. Life gets in the way of course, but what breaks the monotony of a cold winter night better than a party! I was on my way home from one of my events the other night in fact, when I forced myself to turn around and head to a party my friend was throwing. I ended up meeting a new friend who has the same passion for food that I have. I also got to taste some authentic Mexican cuisine and dance salsa and merengue all night. That is why we entertain- to make that connection, to create a memory. Being in New England, it seems easier to hide and hibernate, but just think about how much better you feel after you have a party or go to one!
So, here it goes… pics, menus and some recipes from some of our events in 2012!! Enjoy and hope we inspire you all to give that next féte!
First up, the fundraiser Artrageous at Emerson Umbrella for the Arts in Concord. Comedian Jimmy Tingle loved our food by the way! Beautiful dance performances, great staging by the committee of women who ran this. They did a spectacular job!
Guests really enjoyed the food at this event:
Shrimp, cucumber and dill butter canapés
Filo cups with crab salad and roasted pine nuts
Crispy Asparagus Straws with prosiutto and parmesan
Fresh Pea Puree on crostini with shaved parm reggiano, baby arugula
Mini Beef Wellington with demi glace
Pacific Rim Station
Maki Rolls like Spicy Tuna, California, Avocado, Cucumber, Salmon
Crispy Chicken Dumplings
Shrimp Shumai Dumpling
Roma Tomatoes with fresh mozzarella
Truffled Harvest Pizza with butternut squash, arugula, caramelized onions, fontina cheese and white truffle oil drizzle
Thai Chicken pizza with pulled chicken breast, satay sauce, melted mozzarella, scallions, cilantro and aged soy
With marinated feta cheese, grilled cumin spiced zucchini, lemon brined green and black olives, mini falafels, trio of dips including Armenian red pepper and feta, hummus and lemon tahini, toasted pita chips and pita bread
An array of Latin bites including mesa style chicken bites with Ranchero sauce, black bean and vegetable quesadillas, chorizo tamale balls, and nacho chips with sides of sour cream, salsa and guacamole
Assorted Mini cupcakes
Chocolate dipped strawberries
Next up, a beautiful Wellesley College Graduation complete with a local A Cappella group, theme colors of blue/turquoise and green, and of course the grad’s favorite- a make-your-own Sundae bar.
We did passed hors d’oeuvres, followed by:
Wild mushroom and goat cheese
Roma tomatoes and fresh mozzarella
Grilled Beef Tenderloin Platter with tiny dinner rolls, horseradish cream and caramelized onions
Sweet corn and avocado salad with tomatoes, onions and cilantro
Caprese orecchiette pasta salad with tomato, fresh mozzarella and basil
and the Sundae Bar along with a beautiful celebratory cake- lemon cake filled with lemon mousse frosted with a cointreau buttercream! YUM.
Next up on June 3rd, we planned and catered an absolutely gorgeous baby naming for a great client of mine. Theme colors were dark and light blue based on the adorable cookies she found. We did an entirely Southwest/ Mexican theme for the food and made it as authentic as possible down to the dulce de leche ice cream and the clients incredible recipe for “Iced Mexican Coffee” that I’ve supplied here:
2/3 cup ground dark roast coffee, medium to coarse grind
1 qt. water
1 cinnamon stick
1 (3-inch) piece orange peel
5 ounces piloncillo* or 1 cup packed dark brown sugar
In medium saucepan over medium heat, add coffee grounds with 1 qt water, sugar, cinnamon and orange peel. Stir to combine and bring to slow boil, stirring to dissolve sugar. Remove from heat and let steep covered 5 minutes. Strain, through a fine mesh strainer into cups and serve. Serve with cream.
*Piloncillo- is unrefined cane sugar found in the shape of small cones.
Guests feasted on Chili braised pork belly on corn arepas with crema; chicken empanadas, guacamole and a variety of chili based salsas; a Taco Bar replete with Carne Asada, grilled local black bass, pulled chicken, pineapple and habanero salsas.
One of my favorite clients threw a small wedding shower for her future daughter-in-law. It was so classic and lovely and simple. We served a buffet of finger sandwiches like lobster salad; poached chicken salad; goat cheese, sundried tomatoes and grilled zucchini; and roast beef, caramelized onions, arugula and lemon aioli. Alongside the sandwiches which were served on tiered trays, we added two salads- a Pomodoro Fresco Pasta Salad with orechiette pasta, tomatoes, basil and fresh mozzarella; and a Fruit Salad. Champagne was abundant. We finished off with tiered stands containing yummy morsels of chocolate truffles, lemon meringue tartlets and linzer raspberry triangles. We rented these fun plates that also held a coffee cup for the dessert:
Next up, a 50th wedding anniversary for a client’s parents held in their South End Boston condo. We intended to hold the party outdoors on their roofdeck but it literally started pouring out of the heavens as soon as we finished setting up. The party was quickly moved to their condo space and it worked out beautifully!
This is a beautiful wedding that I blogged about back in August. July 14th summer wedding on a private 200 acre farm in Dedham. Words can’t describe how perfect this reception was… from the farm itself, to the design, the food, the bride and groom. Absolutely gorgeous. I’m sure you’ll agree.
Other snippets from parties:
Outdoor Cocktails for 45 in Weston
Yakitori Chicken Skewers with Scallion
Wasabi dip with Cocktail Shrimp, Asparagus and Cuke Spears
Local Goat Cheese topped with garlic, olive oil, pink peppercorns, sea salt and fresh cracked pepper
A Kiddush for 120 at Temple Shir Tikva in Wayland
Lox and Bagels with all Accoutrements
Silver Dollar Pancakes with Sour Cream and Applesauce
Fresh Fruit Salad
Fresh Squeezed OJ in glass dispensers
Coffee and Tea
Party for a departing Partner of a Large CPA firm- moving to London.
Lots of passed hors d’oeuvres like sliders, mini lobster grilled cheese, Jamaican Jerk shrimp, pulled pork on mini buttermilk bisquits. Stationary items included Sushi, Raw bar, Beef Tenderloin and more…
Holiday Party- CEO Financial Services – high end
This is a favorite party that we do each year. 150 guests. Beautiful home. Heavy passed hors d’oeuvres and heavy stationary as well. Everything from tiny grilled cheese and truffle sandwiches, to lollipop lamb chops, a roasted red pepper soup adapted from a favorite at “Upstairs on the Square”; flowing shrimp cocktail, crab cakes, hams from Honey Baked, Beef tenderloin with tiny rolls, abundant amounts of Sushi- both Nigiri and Maki… and oh, so much more.