This weekend we catered a special fundraiser for The Silverlake Conservatory of Music. The menu was vegetarian, but Matt still made it delicious for the carnivores. Just thought I'd share the menu because the next day, I am still thinking about it and wishing I had a doggie bag.
TRAY PASSED APPETIZERS
Wild Mushroom Ragu and Crispy Polenta Cake with Rocket Arugula
Cumin Carrot Agnolotti with Roasted Cauliflower and Maple Sage Brown Butter
Heirloom Tomato Gazpacho Shot with Charred Burrata and Basil and Black Olive
Twice Baked Purple Potatoes with Sweet Corn Infused Creme Fraiche
PASTA AND SALAD PLATTERS
Organic Baby Mixed Greens and Frisee with Sweet Corn, Cherry Tomatoes, Haricot Verts, Pickeled Fennel and Peppers in Sherry Vinegar and Taggesche Olive Oil
Yukon Gold Potatoes in Chianti Vinegar with Scallions and Fleur de Sel
Grilled Endive with Shaved Fennel, Feta, and Tomato Marjorham Vinaigrette
Charred Baby Leeks with Hazelnut Romesco and Peppadew Peppers
Fried Japonese Eggplant and Sweet Potatoes with Sea Salt and Chestnut Honey
Confit Baby Artichoke Lasagna "Cupcake" with Preserved Lemon, Sage, and Parmesean
RUSTIC ENTREE PLATTER
Pan Seared Black Garbanzo Bean and Sprout Piadina with Spiced Yogurt and Caramelized Squash Puree
Grilled Wild Swordfish with Lemon and Fennel Frawns, Sweet and Sour Cipolinni Onions and Salsa Verde
Stone Fruit Parfait with Marscarpone Cream, White Chocolate Toasts, Raspberry Merlot Sauce and Shaved Pistachios
Coffee by the Intelligensia Crew:
Guests enjoying Josh Groban singing Ave Maria.
It was a lovely evening.