A local business was hosting newly located members of its team to have a relaxed atmosphere for introductions and relationship building. Our host asked for the room to feel warm and inviting, and the food the same. For the intimate event, Chef Daigneau prepared an impressive Antipasto Station that included his personal selection of cheeses, charcuterie meats, house-baked breads, gourmet crackers, apples, grapes, marinated olives and garlic chipotle bruschetta. To top off the grand display, Chef added his signature Fried Brussels Sprouts with Sweet Chili Aioli.
Complimenting this station were delicious passed hors d’oeuvres such as Chef’s personal take on Lobster Salad presented in an edible spoon (pictured). Guests commented on the bits of mango and kiwi that added a special sweetness to its taste, a welcomed variation!