"Bubbles and Bites"

Our lastest catering party was a birthday celebration and the theme of the night was 'bubbles & bites!' We had canapes as well as platters, including crudite, a raw bar, cheese platters, and a bruschetta bar. As guests arrived, they were greeted with a glass of sparkling wine. We had set up a bar in their downstairs den, including small platters to nibble on, while the upstairs had an inviting center table of tastings to be tried and easy enough to still mingle around.


Canapes/ Passed:
-Hanger steak crostini with garlic aioli and a shallot confit sprout salad on top
-Caprese salad en brochette (cherry tomatoes, mozzarella, basil emulsion and balsamic syrup)
-Watermelon and Prosciutto en brochette with balsamic syrup
-Blintz bites with creme fraiche smoked salmon mousse, with russian caviar on top

Platters:
Raw bar- raw oysters, mussels, clams along with shrimp cocktail, crab claws, mignonette dressing, and lemon slices
Crudite- using the ingredients of the season- broccoli, cauliflower, italian beans, red & yellow peppers, radishes, and cucumbers. caramelized onion dip & spicy aioli
Bruschetta bar- sweet baguette with seven different toppings- tomatoes, zuchini & squash, white bean & rosemary spread, babagnoush, roasted red pepper aioli, hummus, mushroom
Cheese platters- Hopeful Tomme, Roaring Forties Blue, Boucheron, and Brillat Savarin. accompaniments champagne grapes, fresh figs, harvest song apricot jam, marcona almonds, fig & almond cake, dried cranberries

Wedding Reception at The Cheese School of San Francisco

80 ppl
We helped out the Cheese School with a wedding reception they were having. Along with the cheeses and some platters, the Bride requested two hot passed hors d'oeurves.


.
Passed Hors d'oeouvres

Bacon wrapped dates

Canapé in puff pastry cup with caramelized onions, Laura Chenel's Chevre, and pickled yellow and red beets

Along with these, we helped Sara (the director of the school) with platting up the platters of cured meats, side bowls of peppadew peppers, mushrooms, olives, and marcona almonds. We set up the table in a manner that was easily accessible from all angles for the guests to enjoy themselves comfortably.

Downtown Cocktail Party for Dennis Herrera

100 ppl
This event was for San Francisco City Attorney Dennis Herrera in support of his re-election campaign.

Platters

Raw bar- raw oysters, clams and mussels on the half shell with black pepper mignonette and lemon, cracked crab legs and shrimp cocktail

Antipasto- meats, cheeses, pates, smoked fish, olives and various garnishes with a variety of crackers and breads and spreads

Crudités- a variety of the freshest spring veggies with various dips and pita

Passed Hors d’oeuvres

Warm phyllo wrapped mushroom strudel with asparagus tips and redwood hill farm goat cheese

Warm bacon wrapped scallops on brochette with fin herbs

Bite sized rolls of blintz filled with crème fraiche and fresh tarragon, topped with Russian Sevruga caviar

Bite sized pickled yellow and red beet canapé in puff pastry cup with horseradish creme fraiche topped with mirco greens

Small Plates Holiday For Our Favorite Butcher

45ppl

Platters:
Crudités
Shrimp cocktail

Main:

Rosemary and garlic braised lamb shank cannelloni with artichokes barigoule, roasted radicchio, and beluga lentils

Intermezzo: Tangerine sorbet

Duck leg confit with warm roasted cabernet grapes and endive salad, spiced hazelnuts and red wine grape jus

Intermezzo: Naval Orange brochette

Grilled all natural American Kobe hangar steak “fiorentina” with roasted fingerling potatoes and a ragout of sun choke and spinach

Intermezzo: Chilled Clementine soup shot

Salt cod brandade cake with crème fraiche and ossetra caviar

Torchon of foi gras with blood orange marmalade, tarragon celery salad and grilled brioche toast points

Maryland style crab cakes with spicy remulade and salad of frisee, smoked fennel, cornichons and roasted red peppers

Japanese Kobe beef carpacio rubbed with lemon, drizzled with olive oil, and topped with shaved white truffle and parmesan, peppery watercress salad and a pinch of sel gris

Warm baked brie “en croute” with tangelo gastric

Dessert:

Platter of Abby’s assorted baked goods including, but not limited to, cheese babka, crumb cake, winter squash bread, assorted chocolate truffles, cookies, lemon bars, candied fruits

Small Plates and Cocktail Party

50 ppl

Passed Hors D'oeuvres:

Eggnog Shooter: home made warm rum spiked eggnog

Beef Wellingtons: bite size filet mignon baked in puff pastry with wild mushroom duxelle and Cabernet demi

Scallops: fresh day-boat scallops wrapped with local apple wood smoked bacon with fin herbs and smoked French sea salt

Finger crepes: warm savory buckwheat crepes rolled with arugula, prosciutto and imported provolone, dressed with olive oil and drizzled aged balsamic

Platters

Crudités: a mix of vegetables, some roasted, some raw, with caramelized French onion dip, roasted garlic aioli, and garlic herb cream

Charcuterie: various smoked and cured meats with smoked golden trout mousse, pickled vegetables, wild mushroom duxelle, shallot confit, and red pepper puree

Cheese: a variety of our favorite artisinal cheeses from around the world, with ripe winter citrus fruits, dried fruits and spreads

Bread: Breads and crackers to accompany the other platters with roasted garlic and rosemary infused olive oil for dipping

Mini- entrée

Goose: Sliced roulade of goose rolled and traditional stuffing, on potato puree with game demi

Soup: Fish and bread soup shooter in espresso mug with chive oil

Duck: Confit of duck leg with white wine braised endive, roasted hazelnuts and cranberry coulis

Dessert

Dessert: Holiday cookies, cakes, candies, fruits, chocolates and other sweets

Birthday Brunch

45 ppl

Platters
Cheese platter- an international selection of some of our favorite cheeses

Crudités- assorted seasonal raw veggies with various home made dips

Charcuterie- salamis, smoked and cured meats, smoked trout, pickled vegetables, condiments

Pastries- A variety of Abby’s home baked goods including scones, croissants, danish, muffins, cookies, cup cakes and more, and fresh baked Acme breads and bagels with whipped cream cheese and honey butter for spreading

Hot food:
Quiche x 3
Lorraine- bacon lardons, onion and lots of fresh parsley
Mediterranean- artichoke hearts, mixed olives, and watercress
Florentine- Spinach and Swiss Emmentaler

Soup- Abby’s favorite Potato celery soup

Kids (Family Style):

Baked macaroni gratin
Crispy roasted chicken thighs
Glazed carrots

Holiday Hors D'oeuvre Party

35 ppl

Passed Hors D’ Oeuvres

Beef Wellingtons: bite size filet mignon baked in puff pastry with wild mushroom duxelle and Cabernet demi

Scallops: fresh day-boat scallops wrapped with local apple wood smoked bacon with fin herbs and smoked French sea salt

Finger crepes: warm savory buckwheat crepes rolled with arugula, prosciutto and imported provolone, dressed with olive oil and drizzled aged balsamic

Potato soup: espresso mug shooter of Abby’s potato celeriac soup topped with chive oil

Blintz: Russian style blini rolled with crème fraiche, parsley, and shallot confit cut into bite size pieces and topped with Russian Sevruga caviar

Platters

Smoked fish: hot smoked Chilean Sea Bass, hot smoked golden Trout with traditional accompaniments and chive crème fraiche mousse

Crudités: a mix of vegetables, some roasted, some raw, with caramelized French onion dip, and roasted garlic aioli

Charcuterie: various smoked and cured meats, duck rilletes, goose mousse, with pickled vegetables and wild mushroom duxelle, shallot confit, and red pepper puree

Breads and crackers to accompany the other platters and with spreads and roasted garlic and rosemary infused olive oil, rose petal confit and fig almond spread