Retirement Dinner (Meat & Potatoes)
Just last week we were invited to cater a retirement dinner for one of the long-time employees of a local Dr's office. 22 of her co-workers and friends made it out for a beautiful evening and dinner service by the pool.
The goal of the evening's menu was to be simple but sophisticated and I think Chef Teddy delivered. Here are a few of the dishes...
This was a grilled then chilled shrimp cocktail with a roasted tomato aioli. It was one of the evenings starters.
This was the other starter. A puff pastry filled with a goat cheese mousse and topped with port poached pear.
After everyone was seated, we began table service with a Roasted Tomato Bisque that was topped with a parmesan crisp, oven roasted tomato and an herbed crouton.
The main course was the group favorite. A thinly sliced NY Strip on a bed on garlic mashed potatoes. The side is caramelized cauliflower topped with pickled raisins and toasted pine nuts.
Congratulations to Gladys! Enjoy your retirement!