hmmmm....well local food.....I started the first growers market in STL as well as Chef's Collaborative for 5 years.
So, typical food for me.....tomorrow I've got a dinner for NPR, small group.
2 passed aps....
buffet, salmon with shiitakes and pesto
tomato platter with basalmic vinagrette
roasted veg platter, haricot verte with dillweed, roasted red onions, roasted new potatoes/blue/sweet with garlic and rosemary, red and yellow peppers
ciabatta, butter
poached pear, caramel, almond ameretti cookie
Sun, I'm catering a local chef's wedding.....
broke down the pig today, he's got pulled shoulder and ham, sliced loin
homemade hamburger buns, coarse mustard, chutney, BBQ (I made) sauce, caramelized onions
tomato plate, veg platter, basalmic and buttermilk dressing
Shrimp remoulade with hearts of palm and melba toast
Cheese platter....manchengo with quince paste, lavosh (I make), almonds, cheddar, brie with cranberry tangerine goo......etc.
I make scratch baked goods....this past week was breakfast for 10 same day as breakfast for 130.....pumpkin muffins, banana walnut bread, cranberry bran bread, whole wheat bagels....yes I make boiled bagels., etc....
I put up pickles, baby artichokes, jams, beets.....render leaf lard for pastry...etc.
Food is fun..... |