We recently had the pleasure of catering a fundraiser for a local temple in Phoenix. Fundraisers are always a fun time ~ the atmosphere is upbeat and electric, the entertainment entertaining, and it’s nice to be a part of a good cause ~ and Saturday night was certainly no exception!
The evening started with a silent auction and cocktail hour in the courtyard. We served light butler-passed hors d’oeuvres while the guests bid on items and enjoyed a simply beautiful evening.
See all the photos from this event in our Photo Gallery
PASSED HORS D’OEUVRES PRESENTATION
Cucumber Rounds Topped with Rice Wine Marinated Pan Seared Fresh Ahi Tuna, Avocado Puree and Candied Ginger
Toasted Baguettes Topped with Grilled Plum Tomatoes and Aged Balsamic Reduction
Miniature Chicken Tartlets Topped with Fresh Pineapple and Homemade Lemon Basil Pesto
Belgian Endive Boats Filled with Fresh Herbed Tomato Concasse & Crispy Flash Fried Basil
After the silent auction, the guests were ushered into the dining room. The salad course and challah rolls were pre-set for the guests to enjoy during the presentations and speeches. For 250 people, we set up two double-sided buffet tables on opposite sides so the guests could be served quickly.
BUFFET DINNER PRESENTATION
Freshly Baked Challah Dinner Rolls Served with Parve Margarine Rosettes (served pre-plated)
Freshly Baked Whole Grain Dinner Rolls Served with Parve Margarine (displayed on buffet)
Baby Field Greens Salad with Red & Yellow Cherry Tomatoes, Jicama, Toasted Walnuts and Fresh Strawberries Served with Lemon Poppy Seed Dressing
Seared Roulades of Chicken Filled with Shaved Almonds and Homemade Sweet Potato Puree Drizzled with Fresh Sage Butternut Squash Sauce
Vegetarian Option: Roasted Acorn Squash Filled with Israeli Cous Cous, Pine Nuts, Cranberries, Lentils and Minced Bell Peppers
Roasted Fingerling Potatoes with Fresh Rosemary and Garlic
Sautéed Fresh Balsamic Glazed Asparagus
After the exciting live auction and dance duo, the band (an awesome party band ~ so much fun!) sang Happy Birthday to the Rabbi and a gorgeous birthday cake and dessert was served.
DESSERT AND COFFEE PRESENTATION
Mini Cocktail Pastries Including Flourless Dark Chocolate Triangles, Apple Caramel Tartlets, Honey Pecan Diamonds & Chocolate Cups with Seasonal Berries & Chambord Reduction
Freshly Baked Chocolate Cake with Chocolate Mousse Filling with Inscription
Regular and Decaf Colombian Coffee with Crystallized Sugars, Whipped Topping & Chocolate Shavings
We look forward to catering this fundraising event again next year!