Over the weekend I had the distinct pleasure of being invited to cook for a forty person event. They wanted me to prepare a few of the dishes they had seen on my blog, and of course I jumped at the opportunity. The event took place at their beautiful home and it turned out to be a truly remarkable evening.
Being one of the best backyard landscapes I have ever seen, this setting made for a beautiful venue!
The floral arrangements turned out great and they really complimented the ambiance.
We had a great crew of waiters to help out while we were busy in the kitchen.
The beautiful dining room of our gracious host.
It cannot be a Clean Slate event without Jambalaya.
So grateful for all the help I received. They made the night a breeze.
Enough Jambalaya for everyone to get thirds.
Another invaluable helper!
I took a trip to the local butcher for six kilos of sirloin steak. I had this fresh ground for a petite version of the
burger recipe on the blog.
100% Ground Sirloin Steak Patties for the Petite Burgers.
Cooking burgers, while the chicken pasta sauce reduces.
Herb butter roasted chicken thighs, white wine, garlic, a dash of red chili, and fresh basil and tomatoes make a magical sauce.
Parmigiano Reggiano cheese on top along with more fresh basil and Capellini pasta.
This home kitchen had more room than most restaurants.
The yellow sauce is “Japaioli”. Check out the blog for the recipe for this crazy good condiment.
Prepping the Petite Burgers.
The brown sauce is another blog recipe, Balsamic Onion Compote.
Petite Sirloin Burgers. Nothing “slider” about these bad boys.
Building the burgers. Beautiful ingredients for the best results!
Burgers and the fish course.
Steamed Cream Dory with lemon and fresh Parsley. I topped it with a brown butter and fresh sage sauce.
The beet salad made an appearance as well! There was no way this night would have been possible without all the help I received. Sending out a big “thank you” to everyone who helped out last night.
Beet Salad, check my previous post for the recipe!
Honey goat cheese, truffle cheese, camembert, bridal brie, and bar cheddar.
Prosciutto, coppa, speck, salami, and pancetta.
A vegetable platter consisting of jicama, brocoli, carrot, and cucumber spears.
Fresh fruit and flowers!
Red dragon fruit, kiwi fruit, cantaloupe, oranges, and grapes.
Watermelon, kiwi, oranges, and red dragon fruit.
Do I spy cupcakes?
All of the desserts were provided by “The Sweet Life by Ange”.
Mini chocolate cupcakes with Dulce de Leche. One of my favourites and totally addictive.
Carrot Cake Cheesecake
Red Velvet Cheesecake
Before all the guests arrived.
First in line!
A table of guests on the lawn.
This was such a fun experience, I really had a blast doing this event. I am so lucky to have been a part of such a great banquet.
Cannot thank these ladies enough, my kitchen superstars! Thank you everyone!
Overall the night turned out great, and I am so lucky to have been involved. It was one of the most memorable events I have ever been a part of and it definitely made me want to do this full time!