One of my dear clients in San Diego asked me to cater her 45th birthday for all her friends. This was such a fun party to cater and I felt so honored to be apart of the event. We decided to do an Italian menu. Here is what we served. (Sorry for the lack of pictures, I didn’t have time this job to really take pictures)
Homemade Fettucini with Prosciutto, Peas and Honey Goat Cheese
Homemade Butternut Squash Ravioli with Brown Butter Sauce
Homemade Wild Mushroom Ravioli with Tomato Sauce
Baked Ziti with Italian Sausage
Arugula Salad with Heirloom Tomatoes, Parmesan, and Pine Nuts
Shrimp Skewers with Pesto
Brioche Crostini with Honey Goat Cheese, Prosciutto, Caramelized Onion and Heirloom Balsamic
Artichoke Stuffed Mushrooms
Apple and Onion Crostini with Gorgonzola
Mocha Crinkle Cookies
Peanut Butter Kiss Cookies
Lemon Coconut Cookies
This was a wonderful event for a client who had just graduated from grad school. We decided to do an elegant and more sophisticated theme and went with a fresh Mediterranean style. Here is what I served.
Are you interested in learning how to make healthy delicious meals for your friends or family? How about making them homemade pasta with fresh basil and shrimp or decadent white chocolate ganache filled chocolates. It is cooking class season and I have a ton of fun classes for your family and friends. Cooking classes range from $45 to $60 per class. Get together your girlfriends, college buddies, or co-workers and sign up today! Also leave a comment with your email if you want to receive monthly newsletters with cooking class news and specials.
A Taste of Class Choices:
College Dorm Room Cooking, Summer Time Cooking, Outdoor Eats, Tapas Eats, Vegetarian Cooking, Decor and Cuisine, Homemade Pasta Workshop, Chocolate Creations, Family Cooking, Onepot Meals, Crockpot Meals, Healthy Kids Cooking Class, The Ultimate Italian Dinner, Asian Fusion, or a topic of your choice
These centerpieces were meant to balance the rustic burlap table toppers and go along with the rustic Mediterranean theme. I used a combination of terracotta pots with fresh herbs, glass milk bottles with sunflowers, fresh citrus and vine ripe tomatoes with moss, and ball jar glasses with sand and candles.