A loyal, corporate client recently held its annual holiday party with us in our fully decorated Event Room. The client wanted a completely mobile feel (no seating) to encourage socializing paired with small food bites with a modern flare. To accomplish this, Chef Daigneau presented an array of stationed and passed hors d’oeuvres that he created, taking “old favorites” and adding his own personal twist. The result kept guests’ food experience continuous, fun and new.
A sampling of the evening’s menu included Scallops wrapped with Pork Belly Cotton Candy, Mini Meatloaf “Cupcake” complete with Mashed Potato “Frosting” and Mango Habanero Ketchup Glaze, Truffled Mac & Cheese in a Sea Salt Edible Spoon, Colored “Devilish” Eggs with Smoked Salmon Mousse topped with Tobika Caviar and Mini Grilled Chicken Sliders with Bacon Aioli, Muenster Cheese and Kale Kohlrabi Slaw.
The center of attention certainly went to the Chef Selected Mini Dessert “Bar” as shown here. From the top level down are Fresh Toasted Marshmallow S’mores in a Chocolate Edible Spoon with Graham Cracker Crumble, Chocolate Covered Oreo Ball Bites, Fresh Assorted French Macaroons, Chocolate Covered Peanut Butter Bites, Cinnamon and Sugar Beignets with Sides of Chocolate and Raspberry Dipping Sauces and Delicous Lemon Squares and Fudgy Cheesecake Squares.