Grand Opening Gala
“VIP After Party”
Grand Opening weekend at the Clayton Center for the Arts! We were extended the privilage of catering the VIP after performance reception for the facility contributors. The reception consisted of Butler Passed Hors d’ oeuvre Trays which required me to be in the kitchen assembling the tray creations. Although I did not get photo’s of the “high profile” attendees, I did photograph our work!Spanakopita (greek phyllo pastry filled with feta cheese and spinach), Garnish-Caprese spinach cherry tomatoes and sweet Gerkins.
The Standing Cocktail tables had this centerpiece with a candle. The trays are filled with Chocolate Dipped Strawberries and Boston Cream Puffs.
New Orleans Style Crab cakes! Garnish-Pesto cream cheese stuffed celery. (very popular)
Mini Dijon Pork Tender Loin Croissants. These mini sandwiches had dijon seasoned pork tenderloin medallions and Diane Cream Sauce. Garnish-Bell Peppers.
Sparkling Grape Punch (non-alcoholic). Garnish-fresh mint leaves, floating grapes, and kumquats.
Salmon Caper Crackers, an old passed tray favorite! These Sesame crackers have dill mousse , smoked salmon, and capers. Garnish- carrots sticks.
My new favorite passed tray hors d’ oeuvre! Shrimp Canape- first a toast point of honey berry wheat , shrimp caper salad, and then a jumbo shrimp. Garnish- cheese flower olives.
Roasted Pecan Cheese balls. Garnish-Fresh Grape Clusters!
Other items served at the Gala include Rolled Ham and Olive Picks, and Gourmet Chocolate Truffles. What an honor to be a part of this special celebration weekend at the Clayton Arts Center! We look forward to many more wonderful events at the center.