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Saturday, February 5, 2011

catering a birthday dinner in San Jose, tonight

Homemade breads and dips:
Pumpkin seed multigrain rolls, pita breads
with beet nut pate, and hummus.

First Course:
Blood orange-fennel-watercress salad,
with a blood orange vinaigrette.

Second Course:
 Topped with caramelized leeks, sun dried tomatoes, olive tapenade. Mizuna salad,

Third Course:
Vegan quiche
 Custard made of silken tofu and homemade soymilk with caramelized onions, spinach,
green onion and shitake, cognac and herbs. Arugula-radicchio salad.

Fourth Course:
Collard rolls
Stuffed with apple roasted tempeh, wild and basmati rice,
and caramelized onions, with a tahini dipping sauce.

Fifth Course:
Almond cheese ravioli with wild mushroom sauce
 (hedgehog, black trumpets, truffle oil) with basil pesto, brocollini.

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