Picture thanks to super photographer Giula Vecchiati
So I had an amazing time a few weeks ago catering for 40 for my sisters blowout 25th bday. We pulled out all the stops and decorated the bottom floor of a trendy new bar Smuck http://foursquare.com/venue/10380985 like a jungle! I'm talking huge tropical leaves, lots of bright huge island flowers, tons of candles, glass mirror serving trays, moss and butterflies filled inside of glass boxes, etc. This all came with a menu fit for a queen for a Midsummers night theme in Paris. I told my sister she should send her "Sweet 25th b-day party" video to MTV b/c it might rival a MTV sweet 16 special.
Essentially we came up with menu that was quite delicious yet very aggressive in terms of depth. Aggressive i.e. we filled up 3 grocery carts at a Parisian huge grocery store by Porte d'auteil and were asked where our American resto was :) Also aggresive in terms of me working like a mad women day and night, not sleeping for 3 days and probably losing a few pounds from stress :) But.. let me tell you it was worth it!
I think the menu complimented perfectly the soiree and went along great with the cucumber, mint martini's and tropical mojitos!
Menu:
- Mini salmon burgers wasabi lemon olive oil and sliced cucumbers, microgreens and brioche buns
- Little Smoked Salmon Square toasts topped with lemon crème fraiche and thinly sliced green onion
- Mousse of Avocado topped with a sliver of radish and purple broccoli sprouts
- Parmesan Tuile with Mushroom Duxelle Filling
- Mini Roasted Beet and Herbed Goat Cheese Napoleons with purple microgreens
- Small verrines (glass cups) filled with chicken poached in coconut jus with red curry, lemongrass, thai basil and fennel
- Small verrines of chicken seared with parmesan crust served with mini diced potato and pan seared pancetta
- Mini Mac and Cheese with white truffle oil
- Dessert-A 2 Tier White and Chocolate Buttercream Cake with cascading orchids and lit with sparklers
- *Recipes to come!!
Above: The chef and sous chef hard at work serving and and a little glimpse of the glass box decorative boxes which the appetizers were served on top of
A little glimpse of the perfect space for a soiree. Smuck bar. Next time we will bring in some banana trees to finish the look :)
Hand made parmesean cups with 3 Mushroom filling
The cook and Allison the #1 Sous Chef!
Goat Cheese and Beet Napoleons with 2 dressings and topped with Broccoli Sprouts- The winner of the night. Recipe: http://thetastysidetolife.blogspot.com/2010/12/appetizers-beet-and-goat-cheese.html
Two Verrines filled with bouillon, parmesean crusted chicken, potato and proscuitto. Also red curry, coconut milk, lemongrass chicken verrine. Recipe already posted previously just substitute scallops for small diced chicken here. http://thetastysidetolife.blogspot.com/2010/04/scallops-3-ways-poached-in-coconut-jus.html
Four Cheese Mac and Cheese: Gorgonzola, Gruyere, Parmesan, White Cheddar with White Truffle oil 
Mini Salmon burgers with slices of cucombers, brioche buns topped with microgreens dressed with a homemade lemon and wasabi olive oil 
Avocado and creme fraiche mousse toped with a thin slice of radish and purple broccoli sprouts served on a spoon. Recipe: http://thetastysidetolife.blogspot.com/2010/12/avocado-mousse-served-on-spoon-w-lemon.html
Smoked salmon toast with lemon creme fraiche and chives
Ahh the beautiful cake!! Vanilla cake filled with a layer of dark chocolate and a mocha buttercream frosting and topped with exotic live orchids and sparklers.
And now the Partying really begins.....
