Gourmet Caterers did another outstanding event in Orange County for the JNF. We catered for 150 guests. A special Donor Appetizer event took place before the dinner. We served incredible appetizers - Portobello mushroom bruchetta, which includes butternut squash and goat cheese, balsalmic vinegar onions. Crunchy asparagus rolls- with cream cheese, chives, asparagus and parmesan cheese. Mini eggplant rolls broiled and stuffed with herb and goat cheese and served with a homemade tomato sauce . Mini won ton cups with creamy warm artichokes, topped with almonds. Baked brie tartlets served with a grape relish with balsalmic vinegar and fresh rosemary. The main dinner was a martini glasses filled with layered salad and fresh breadroll. Fresh Halibut marinated in a teriyaki sauce and broiled and served with a delicious fresh salsa of mango and cantelope, red onion, ginger and cilantro. Wild rice with toasted pine nuts, green onion, red pepper, parsley, mushrooms and asparagus. Grilled vegetable kebabs with mini bell peppers, baby zucchini, and baby patty pans , red onion and mushrooms. Dessert was fresh fruit tartlets, with strawberry, kiwi fruit fruit and mandarins.
June 2, 2009
December 21, 2008
For a hundred invited guests this was a great barmitzvah in a great setting. Held in a beautiful home, Gourmet Caterers served the adults Cashew crusted halibut with a fruity salsa, boneless chicken breast cooked in wine, herb and mushrooms. A mixed salad with yellow and red beets, cherries and a lime dressing. Wild rice with dried apricots and toasted pecans, and roasted mixed vegetables, marinated in a balsalmic vinagrette. The kids had a pasta bar with alfredo and marinara sauce, and roasted crumbed chicken legs. Desserts was a delicious moist Mexican carrot cake and chocolate brownies. See pictures at :