Italian cuisine is my favored style after French. We recently prepared an Italian inspired buffet for a client that had recently been to Florence, Italy, for an art museum tour. The home is an elegant example of a George Washington Smith designed home from the 1920s. It has an air of an elegant, European estate. Food presentations are always enhanced by the right "staging."
The guests enjoyed the dinner, especially the Tiramisu that the hostess helped pastry chef Christine Dahl prepare at her commercial kitchen. It was a show stopping presentation with homemade ladyfingers.
Chef Michael Hutchings
Michael's Catering
Buffet
Local Abalone with Lemon
Tartine al Burri di Gamberetti
(shrimp on toast)
Bigné al Funghi - Mushroom Puffs
Insalata Caprese - by Hostess
Carciofi con Spinachi
(baby artichokes with spinach and goat cheese)
Insalata di Avocado
(chef's version with sweet lettuces and lemon dressing)
Salmone con Salsa di Olive
Salmon Fillet Baked with olives and potatoes
Pollo ai Funghi
Chicken braised with mushroom
Parmesan Polenta
Grilled Asparagus
Desserts
Torta di Nocciole - Hazelnut Cake
Tiramisu - By Hostess
Italian Breads with Olive Oil
Olive Bread, Foccacio, Ciabatta
Avocado Terrine
Caprese Salad
Pollo ai Funghi
Chicken braised with mushroom
Torta di Nocciole - Hazelnut Cake
Tiramisu - By Hostess and Christine Dahl Pastries
