Small dinner parties are one of our most requested catering services. Menus are always customized to the tastes and budgets of our clients. This was a dairy-free dinner we did at a local institution of higher learning.
The idea was to do a Spanish inspired menu. My original proposal was to start with the classic Gazpacho. However, one person had an aversion to the dish. So, I took the elements of the gazpacho and made a salad instead. I pickled the onions instead of using them raw and used the peppers and tomatoes as a decorative element. We followed with a seafood only paella and a light fruit and sorbet dessert.
Chef Michael Hutchings
Deconstructed Gazpacho Salad
Seafood Paella
Roasted Pineapple - Raspberry Sorbet
