A Nice-Looking Tasting

from Elizabeth

Here’s a look at the tempting selections Chef Brad put together for a recent menu tasting for one of our brides:

Tasting Menu 040316


shrimp ceviche—citrus-marinated shrimp with garlic and aromatic vegetables
bruchetta—tomatoes with balsamic vinegar and fresh basil
sweet and sour meatballs

Spinach and strawberry salad—with feta, candied pecans finished with a lemon poppy seed vinaigrette

jerk-spiced salmon—with mango chutney
roasted red potatoes—with fresh herbs
blanched broccoli—tossed in a lemon butter sauce…


Delicious Open House Appetizers

While we offered you a couple peeks at our bridal open house from earlier this month, we can’t neglect some of the yummy treats Chef Brad made for us.

Here’s our stationary appetizer station, where Brad dished up avocado hummus garnished with fried chickpeas; charred tomato salsa; Buffalo chicken dip garnished with chives; cannoli dip with graham crackers; and artisanal crackers, crostini, and tortilla chips.

As passed appetizers, Brad made balsamic blueberry crostinis; cajun chicken and andouille sausage skewers with …