Monday, November 30, 2009

Buffet for the Carb-Conscious

This weekend we did a super fun Post-Thanksgiving Par-tay for the Carb-Conscious Featuring:

Lettuce Wrap Bar

Duck Confit with Sweet and Sour Cippolinni Onions, Roasted Fall Vegetables, and Saffron Chicken Salad

Vegetable Buffet

Sweet Potato Mash with Black Eyed Peas and Apple Compote

Roasted Pepper Soup with Mint Salsa Verde

Meat Buffet

Rib Cap Steak, Whole Roasted Sea Bass, Grilled Jidori Chicken


Carmelized Bananna Trifle with Flourless Chocolate Cake and Creme Fraiche

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