Archive for the ‘Special Occasions’ Category
We recently had the honor of catering a Retirement Party for one of our longtime clients. As the menu will attest, the firm pulled out all the stops!
The early evening party was held in the firm’s offices: the reception area served as a wine & beer bar and the main conference room was used for the buffet items. Our staff passed wine and hors d’oeuvres to the guests, covering both floors of the firm, making sure everyone was tended to. The menu features elegant and inventive items perfect for an upscale early summer event.
Seasons Gourmet Catering is your Corporate Catering connection ~ for a simple luncheon or VIP extravaganza, experience the very best of catering with Seasons.
PASSED AND BUFFET HORS D’OEUVRES PRESENTATION FOR 150
Miniature Parfait Cups Filled with Red & Yellow Pear Tomato Salsa, Lime Crema, Avocado Puree and Chilled Shrimp Ceviche
Gruyere Infused Yukon Gold Whipped Potatoes Topped with Red Wine Braised Short Ribs and Fresh Chive Garnish
Toasted Baguettes with Honey Roasted Garlic Spread, Double Crème Brie Cheese and Raspberry and Apricot Compote Garnish
Toasted Crostini Topped with Herbed Ricotta Cheese, Oven Roasted Tomatoes and Crispy Basil
Miniature Tenderloin Filet of Beef Roulades Filled with Maytag Bleu Cheese Crème and Roasted Peppers
Butted Poached Lobster Cakes Served with Sweet Bell Pepper Remoulade and Tropical Fresh Fruit Salsa
Petite Phyllo Nests with Topped with Homemade Mascarpone Mousse, Caramelized Apples and Fresh Vanilla Cream
Miniature Chocolate Cups Filled with Assorted Fresh Seasonal Berries and Drizzled with Homemade Champagne Zabaglione
In our sixteen years of business, we’ve been welcomed into countless homes ~ including some of the most beautiful in the Valley. This past weekend, we returned to one of our favorites in Paradise Valley overlooking Camelback Mountain. We did an similar event at the same residence late last year and were so excited to be asked back. It is truly an awesome party house!
At this particular residence, our hostess asked that we keep all of our equipment, prep work, and cooking out of the house so as not to interfere with the party. No problem! We used the garage to create an on site kitchen ~including stove, oven, and warming cabinets ~ to create an amazing meal.
The party guests ~ a group of 50 guests from Europe ~ arrived by bus and were greeted by passed hors d’oeuvres and wine. The guests took their seats as the sun set and dinner and dessert were served.
PASSED HORS D’OEUVRES MENU
Chilled Shrimp Ceviche Presentation with Red and Yellow Tomatoes, Lime Crema and Avocado Puree
Panko Crusted Gruyere and White Cheddar “Mac & Cheese” Bites with Crispy Pancetta
Toasted Crostini with Herbed Rondele Cheese & Red Onion Jam
PLATED DINNER PRESENTATION
Freshly Baked Seeded Eppi Rolls with Mascarpone Cabernet Butter
Heirloom Tomato Salad with Fresh Goat Cheese, Raspberry Balsamic Vinaigrette and Seasonal Micro Greens
Kona Coffee and Spice Encrusted Tenderloin Filet of Beef with Roasted Vidalia Onions and Three-Peppercorn Gravy
Vanilla Butter Poached Lobster Tail Drizzled with Fresh Citrus Beurre Blanc
Parmesan Encrusted Chicken Paillards Served with Homemade Lemon Beurre Blanc (offered as an alternative entrée)
Roasted Acorn Squash Filled with Israeli Cous Cous, Pine Nuts, Lentils, Cranberries and Mixed Bell Peppers (offered as a vegetarian alternative)
Yukon Gold and Sweet Potato Gratin Towers
Roasted Brussell Sprouts and Cauliflower Topped with Crispy Basil Bread Crumbs
Cinnamon Spiced Phyllo Nests Topped with French Vanilla Ice Cream and Garnished with Caramelized Rum Bananas
Freshly Brewed Regular and Decaffeinated Coffees