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.
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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.
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