Back in mid-November (2012), we had the honor of catering a 60th birthday dinner. The dinner took place in the Asian Garden at Naples Botanical Gardens. As you can see from the photos below, the garden was decorated beautifully. The people, the food, and the atmosphere made for a great evening for celebrating a birthday.
The evening started with some passed hors d'oeuvres consisting of hot parmesan puffs and house cured pork belly and double creme brie atop delicate green apple chips, as well as a signature cocktail prepared especially for the birthday guest of honor called "sweet surrender."
After everyone mingled for a bit, people started taking their seats and dinner was ready to get under way. Greg came to the table to introduce each course, giving the meal an extra special touch. Dinner started with a roasted butternut squash soup infused with fresh ginger, thai basil, and a hint of coconut milk, topped with two sugar and spice prawns. The second course was a non-traditional carpaccio, shaved pickled fennel and toasted sesame seeds. After that, the guests were presented with sous vide petite filet infused with tarragon, roasted baby root vegetable, and a hollandaise sauce base. Following dinner was a delectable dessert of roasted pineapple with a coconut cilantro dressing, macadamia nut brittle and key-lime buttermilk sorbet.
By the end of the night, everyone's bellies were full and satisfied. We are so grateful to have been able to cater such a wonderful group of people. We hope that everyone enjoyed themselves just as much as we did. Here are some pictures from the evening.
(The photos below were taken by Luminaire Foto. Nanette and Karl hosted the birthday dinner for Nanette's father. They do really amazing work! If you have an extra minute, go check out their website: http://www.luminairefoto.com)
The evening started with some passed hors d'oeuvres consisting of hot parmesan puffs and house cured pork belly and double creme brie atop delicate green apple chips, as well as a signature cocktail prepared especially for the birthday guest of honor called "sweet surrender."
After everyone mingled for a bit, people started taking their seats and dinner was ready to get under way. Greg came to the table to introduce each course, giving the meal an extra special touch. Dinner started with a roasted butternut squash soup infused with fresh ginger, thai basil, and a hint of coconut milk, topped with two sugar and spice prawns. The second course was a non-traditional carpaccio, shaved pickled fennel and toasted sesame seeds. After that, the guests were presented with sous vide petite filet infused with tarragon, roasted baby root vegetable, and a hollandaise sauce base. Following dinner was a delectable dessert of roasted pineapple with a coconut cilantro dressing, macadamia nut brittle and key-lime buttermilk sorbet.
By the end of the night, everyone's bellies were full and satisfied. We are so grateful to have been able to cater such a wonderful group of people. We hope that everyone enjoyed themselves just as much as we did. Here are some pictures from the evening.
(The photos below were taken by Luminaire Foto. Nanette and Karl hosted the birthday dinner for Nanette's father. They do really amazing work! If you have an extra minute, go check out their website: http://www.luminairefoto.com)
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