Last night we catered a cocktail party for the Public Affairs section. The guests were mainly reporters from Mexican TV and Newspapers, so we doubled the amount of food! From our experience, reporters arrive hungry, and last night was no different.
The host served some wonderful 2006 Mondavi that we shared in the kitchen after the gig - now that is the type of cient we love!
The menu for the evening:
Passed Appetizer Menú
Served Warm
Classic Gougères
Warm Gruyére Cheese Puffs with a touch of Cayenne
Antipasto Bites
Peppered Italian Salami with Pesto & Caramelized Onions baked in Mini-Tarts
Warm Brie Bites
Creamy Brie with Red Grapes in Crispy Wonton Cups
Served Room Temperature
Smoked Salmon Canapés
Smoked Salmon Mousse with Capers served in a Cucumber Cup
Beef Crostini
Tender Beef Tenderloin Crostini with Dijon Cream
Grilled Chevre Crostini
Goat Cheese with Tri-Color Marinated Roasted Peppers
Thai Salad Rolls
Fresh Rice Rolls of Marinated Tofu & Julienned Vegetables with Teriyaki Dipping Sauce
Dessert
Mini Brownie Bites with Rich Chocolate Frosting
Fresh Strawberries
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