Fan Girl Wannabe

My Caterer had another gig tonight.  It was light dinner-type food for a business meeting for 20-25.  We had a request for "finger foods" or things easy to eat and balance on your knee for about $6/person.  They weren't asking for much, were they?  This is the menu:

Fruited Chicken Salad and Baby Spinach on cocktail-sized Croissants

Smoked Turkey, Gruyere, and Cranberry Mustard on Herbed Biscuits

Hummus and Tabbouleh Rolled in Spinach Tortillas

Craisin, White Choc Chip and Oatmeal Cookies

Peanut Butter Cookies Dipped in Semi-sweet Chocolate

Fresh Grapes and Clementines

We presented the sandwiches on separate trays with the fresh fruit tucked inbetween and dropped off the trays just before the meeting started.  barley52  and I tag-teamed on this one, and we pretty much hit the food budget we were going for, so I'm pleased with the effort on this one.

Last night was the last of our 2-dinner catering job for Isthmus.  It was a really cool contract because we got to provide dinner for 10 at one of the reserved tables at Concerts on the Square (a 22-yr long tradition in Madison).  In case you don't know C.O.T.S., every summer, the Wisconsin Chamber Orchestra plays a free weekly concert on the steps of the capitol building, and the area in front is set up with about 100 reserved tables.  The streets around the block are closed and the streets and capitol lawn are filled with approx. 30,000 people on blankets and camp chairs, picnicking in the lovely weather, enjoying each other's company, and enjoying the music. 

We only had a few days to prep for the first week, and the June 29th event was a bit stressful and hectic, because we'd never worked that venue before.  We felt so professional!!  And the head guy for the Madison Concourse Hotel catering seemed impressed by our efforts.  Also, his staff was very friendly, and we enjoyed working side-by-side with them.  They even asked us last night if we were coming back this season (there are only 4 more weeks left).  Okay, maybe I'm tired, but reading this back, it sounds kind of disjointed or unorganized, so I apologize.  Here are the menus:

June 29

Antipasto platter, Goldy's Gazpacho garnished with a trio of skewered & grilled Shrimp, Fire-roasted vegetable Bruschetta, Orzo Salad with Pesto & Grape Tomatoes, Kiwi-Raspberry Tart, Lemonade and Water.  (We don't have an alcohol license, so the diners brought their own wine).

July 6

Antipasto platter, Artichoke Manicotti with Lemon Bechamel, Fire-roasted vegetables, Prosciutto-wrapped melon, Puff pastry Twists with Sesame or Poppy Seeds, Strawberry Swirl Cheesecake (props to Chris B!), Lemonade and Water.

So yeah, we had a bit of a repeat on some items, but when you're doing 3 dinner parties in 8 days, you tend to buy in bulk <g>.

June 28, we did a back deck dinner party for a friend (who actually referred us to Isthmus):

Shrimp with Pineapple Salsa (served in a pineapple shell bowl), Strawberry Bruschetta, Feta Custard in Phyllo Cups (New! Easy! and worth repeating), a Meditteranean Platter, Hummus, and Goldy's Vegan Paella.  Our friend added a platter of yummy Ginger-Sesame Asparagus Spears, Fresh Papaya, and homemade Halvah for dessert.  We'd never had Halvah before, and it was quite good.

The most memorable moment of the evening was when we stepped out onto the back deck and received a standing ovation from the guests.  Yay!  Next most memorable:  full body hugs from the hostess every time we were within arm's reach. Mmmmm.

Next up:  there's a proposal out for Hors D'oeuvres for 30 at a business networking event on July 19. <crossing fingers>