Tonight I got to put on my white chef jacket and help St. Cloud with their catering for an Seattle Audubon event at Seward Park. I've not catered in a long time. I think the economy hurt the catering business pretty hard, but seems like things are picking up. St. Cloud is calling me.
This was a fun event and fairly easy. Plated dinner for 35 people. When I help with catering, it's not much cooking. It's usually assembling appetizers or dinners on site or executing the final touches. It's usually a lot plating and coordinating. This one was mainly about plating.
I don't have pics because my camera is broken right now. Plus I would need to ask St. Cloud if they are okay with me taking pics and posting. Here was the menu:
-Grilled Salmon with Smoked Tomato Vinaigrette
-Farro Risotto (Farro is so good! It's a hearty wheatberry like grain.)
-Sauteed Greens
-Cookies and Sorbet
More than anything, it was good to see and work with some of the fun people I've not seen in a while. It's never "work". It's just fun for me...
-Grilled Salmon with Smoked Tomato Vinaigrette
-Farro Risotto (Farro is so good! It's a hearty wheatberry like grain.)
-Sauteed Greens
-Cookies and Sorbet
More than anything, it was good to see and work with some of the fun people I've not seen in a while. It's never "work". It's just fun for me...
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