I survived my first catered event ever. I was to provide 4 appetizers for a Christmas cocktail party for 50 people. The food cost ended up being about 28% which I'm really happy about. The menu was nothing special and the food wasn't my finest, but it was a really good experience. This is the platter I made for the spring rolls to go on.
The Menu
Classic Bruschetta
Mini Vegetarian Spring Rolls
Spinach and Artichoke Dip
Sesame Chicken Skewers with Soy Dipping Sauce
This is the dressing I made for the tomatoes which were tossed right before I built the bruschetta on site. I will probably make it again because it went so nicely with the mushy hot house tomatoes - it is December.
Sherry-Tomato Vinaigrette
1/4 cup sherry vinegar
1T amontillado sherry
3/4 cup good EVOO
1 Tbs tomato paste
2 Tbs chopped garlic
1 Tbs minced shallot
25 grinds black pepper
1/2 tsp sugar
1 1/2 tsp salt
Heat 1-2T of the olive oil in a pan. Add the tomato paste and cook until both oil and tomato paste are rust colored. Add sherry and reduce au sec. Set aside to cool. Combine all ingredients in a small container with a tight fitting lid and shake vigorously to emulsify right before serving.
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