The Chef’s Table
Sweet little tea candles hung daintily from rustic flower covered branches. Tiffany blue satin linens, soft grays, pale yellows and silver accents from Signature Party Rentals, rounded out the “Go Beach” theme we created to better introduce ourselves to one of our new clients, the California State University, Long Beach.
The six course chef’s table evening began with tray passed hors d’oeuvres of Wild Mushroom Duxelle Dumpling acocompanied with a Burn Miso Sauce served in a Chino Spoon, Tuna Tartare Tacos in a wonton shell with shredded bok choy and wasabi cream, and Stonefired Flatbread finished with organic Wild Mushrooms, White Truffle Oil and Fennel Pollen.
Our signature Champagne and St. Germaine cocktail with blueberries was tray was also passed.
The next course was a sampling of our Wild Mushroom Bisque.
Followed by our infamous TGIS Chopped Salad!
The main course consisted of a double served entree of Mini Chicken Towers with vegetable bundle and roasted fingerling potatoes AND Beef two ways – Tenderloin served with caramelized onion and smoked paprika potato accompanied with Shrimp Parsaillad over Sherry Farro Risotto, and Slow Braised Borollo Short Ribs.
Dessert was a delightful sampling trio of our Red Velvet Lollipop, Homemade Handcrafted Mini Kit Kat and Lemon Berry Shooters.
The guests, which consisted of select staff from CSULB, did not leave home empty handed but got to take home a caramel, white chocolate and cinnamon sugar candy apple with a tag that read: “You are the Apple of Our Eye!”
Cheers to the 49’ers and a great new relationship!