|Classic New England Lobster Rolls with Tarragon-Caper Mayonnaise|
|Couscous Salad with Grilled Summer Vegetables and Dried Cranberries|
Trio of Dips
Garden Fresh Salsa with Mango
Served with Homemade Spiced Pita Chips and Assorted Fresh Vegetables
Classic New England Lobster Roll
Spice Rubbed Steak Tips
Grilled and Topped With Fresh Herb Sauce
Grilled Chicken Skewers
Marinated With Mixed Herbs and a Mustard-Lemon Sauce
Grilled Summer Vegetables and Dried Cranberries
Hand-Pulled Roasted Garlic Croutons and Homemade Caesar Dressing
Grilled Corn on the Cob
Coated with a Lime-Chile Parmesan Spread
Strawberry Shortcake with Basil Whipped Cream
Homemade Chocolate Chip Cookies
Once the planning was done, it was off to six different grocery stores in two days, including a stop to my favorite store, Restaurant Depot, a members-only food warehouse (similar to a Costco, only specifically for people in the food business and only carrying food and food service supplies.) A trip to Restaurant Depot means hanging out around food and restaurant supplies while chef coat clad professionals fill their carts with mass amounts of food. What can be more fun than that?
|Spice Rubbed Steak Tips, Grilled and Sliced with|
After the shopping was done it was into the kitchen to start prepping the food. Hours later, we were left with a messy kitchen and limited refrigerator space. On the day of the event, we packed up our chef gear and after a quick stop for some much needed Starbucks, were off and ready to get cooking. Once the grill was hot and the oven on, we got to work, pumping out some serious food, all the while talking with guests, plating food and serving it. In total, we spent about 8 hours cranking out food for guests and then cleaning up the aftermath of our day in the kitchen.
|Grilled Corn on the Cob with Lime-Chile Parmesan Spread|
At the end of the day, we drove home almost too exhausted for conversation, silently watching the fireworks bursting around us and the sense of accomplishment hanging heavy. Yesterday I worked my tail off making people happy through the food that I made and it was the most satisfyingly kind of exhaustion I've ever felt. In two weeks, we're catering a wedding in Maine and I can't wait to do this all over again. What can I say? I love my job.