One of the evening events was a faux wedding reception, catered by Culinary Crafts from Utah. I can not imagine having to produce an event in another state for a discriminating group of fellow caterers. Talk about a challenge! It was a cute idea complete with the bride & groom, their parents and freaky friends, and all the "drama" that we see at real receptions.
Artichoke and Parmesan Chicken Bites w/ Sundried Tomato Pesto & Chive
We were met with waiters passing hors d 'oeuvres.
Smoked Rocky Mountain Trout on Wild Rice Pancakes w/ Lemon Creme Fraiche
Skewered Chorizo and Baby Bakers w/ Shallot Grand Marnier Glaze
This presentation was from the groom's menu. Hot wings & lager. I passed on this one. I was really there to get some good photos and study the presentations.
Chef Carved racks of Pasture-raised Lamb w/ Cider Vinegar & Mint Marinade served atop Mediterranean Couscous and Cumin Plantain Chips
A dessert station in the round.
Honey-soy Marinated Sable Fish pan-seared and served over
wilted Spinach and Parsnip Puree