We HATE to say goodbye. And while parting is sweet sorrow and all the proverbial truths, we do like to throw a good party for a good friend as we kiss them goodbye. This Bon Voyage event was no exception. We did everything from the planning to the food of course!
The setting was outdoors and transitioned beautifully from day to night with mood lighting and candles.
The hand passed appetizers of: Fish & Chips w/ Curry Aioli; Caramelized Pork Belly Tacos finished with a Siracha Crema AND Wild Mushroom Dumpling Shooters served with a Burnt Miso Sauce; were a sure hit and didn’t last long.
We set up several stations for the ensuing courses.
The salad station comprised of three different salads.
A more traditional green butter leaf salad with parmesan and pecans.
A show-stopping presentation salad comprised of fresh heirloom tomato, oranges, red onion, cucumber, fennel and burrata cheese. Finished with sea salt and balsamic syrup.
And the third was our always requested and very popular TGIS Chopped Salad.
While guests enjoyed their food in the California night, they listened to crowd favorite tunes provided by the DJ.
I have to say…. I chose several of my favorites as well!
Another popular station we are adding to more and more parties is the Paella Station.
This massive Paella Valenciana Mista is a simmered rice dish with black mussels, little neck clams, Mexican jumbo shrimp, scallops, squid, fresh white fish, diced
chicken and Spanish chorizo.
The Sopes station was set up with some of our favorite south of the border flavors. Mini masa queso cakes served with toppings that included Oaxcan chicken, tomatillo pork, fresh avocado relish, grilled escabeche, pickled red onions, and queso fresco.
We used the large pizza oven for a station that cooked up everything but pizza!
The salt crusted Mediterranean sea bass was baked in the oven and opened to reveal tender, flaky, perfectly seasoned morsels of the fish.
The marinated lamb chops were also wood fired in the pizza oven.
The cauliflower was braised in the oven with thyme, onion and roasted garlic.
Of course we never forget dessert. Our dessert wall contained three different confections in little pails kept warm with tea lights. These were Peach Streusel Crisp, Warm Buttercake with Cajeta, And the Chocolate Pails (Chocolate cake, Chocolate Bavarian, Peanut Butter Mousse layered and topped with warm chocolate praline ganache. All were served with salted caramel gelato and vanilla bean gelato.
Both George and my sister, Eleni were there to say farewell to the good friends of our family.
The slide show featuring memories we have all shared with the family was enjoyed by all.
We will miss you all. Bon Voyage!