Wednesday, March 16, 2011

Some Delicious Samples of Chef's Cooking

A sampling of our passed hors d'oeuvres (left to right):

Pork Potstickers, Smoked Salmon & Cucumber Canapkes, Coconut Chicken, Sundried Tomato and Goat Cheese stuffed Mushrooms

The hors d'oeuvres plates that are used for a display table:

Filet Mignon with garlic mashed potatoes and seasonal vegetables:

Lobster Tail with goat cheese risotto and seasonal vegetables: