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Party Menu


As promised, here is the party menu for the 2008 Desert GTG:

The items with a * are do ahead and freeze, and the items with 2**, the caterer did
(I had to order 3 things from her to get my kitchen helpers!)

** Baby lamb chops
** baked red potato bar with toppings
** Fresh fruit display in tiers

Chicken (Brad grilled 20 chicken breasts, and I served it cold and sliced with 2 sauces)
Tonnato sauce
Thai Peanut sauce

Bourbon shrimp wrapped in bacon on skewers
Jerry's grilled veggies and asparagus
hunk of parmagiano with honey (from Bologna)
other assorted cheeses
prosciutto-salami platter
hot crab dip
baked brie with fig jam
hot artichoke dip
seared lime sea scallops with adobe chile sauce
corn salad
Baja bites
caprese skewers
shrimp dip (cold)
fennel, orange, spinach, red onion salad

*ham, gruyere, honey mustard palmiers
*pear-gorgonzola in pastry boats
*sausage, mushroom goat cheese in puff pastry
*cheese puffs
*phyllo,blue cheese, pecan, honey pastries
*eggplant caponata

Caramel Marscapone cake
Salted butter caramel ice cream
Italian amaretti and candy

Comments (5)

You're amazing!


What an amazing feast!! As usual, you and Brad were the ultimate hosts. Grazie mille!!

Just one recipe request - the artichoke dip. I couldn't find it on your blog.

Barb Cabot:

Is the corn recipe on your blog? I LOVED everything! You are one very incredible party giver! I am very greatful for all the care, hardwork and genuine love you and Brad put into the preparation of this great event. Thank you again for a lovely, lovely weekend.

All I can say is AMAZING!

Sounds like a great time was had by all!

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