/ "Birthday Cake for a Wine Lover "
09.15.07
"Grilled Beef Filet “Bistecca-style”
/ "Raspberry-Thyme Tart with Lemon Crème Fraiche Souffle
and Raspberry Sorbet"
04.11.08
Yale Center for British Art / 94 Guests
Cocktail reception and formal three course sit-down dinner
for Honorary Degree Recipients.
Special surprise guest and honoree - Sir Paul McCartney.
Our client, a tea connoisseur and owner of "Honest Teas", had a special request for his birthday celebration - create a menu incorporating various types of teas as a main component in each menu item. Our chef put together a unique menu for this occasion that would please any tea lover!
Once hats and apron were in place, the class learned about classic French "Pate a Choux". Each pupil piped with a pastry bag their own baking pans of swans, eclairs, cream puffs, and Paris-Breast. And while the pastries were baking, the class got a demonstration on how to make Creme Brullee. They also took turns spinning the lettuce dryer, visiting the walk-in-freezer, and the pantry filled with exotic ingredients - including 10,000 year old eggs! After baking, they filled and dipped with white and dark chocolate along with strawberries and grapes.
It was hard to end the field trip, but everyone left with a smile and a baker's box filled with goodies!
Performance: “Halloween Night @ The Museum”:
A gracious gentleman gives 75M (M = million) to the new
Thanks to Richard Leach and our pastry chef Christopher Brueweiler.
Family-style / 130 Guests
A return to basics for Anna & Andrew's Garden Wedding. A very cool couple who live in L.A., but with family ties to New Haven.
We planned it all in three hours. They had to catch the red-eye back to Cal. She wanted tin dinner plates and a Raw Bar. He wanted Tartufo and Grilled Steak. We gave them everything. Community side dishes, the bride and her mom's blueberry preserves, and our best housemade watermelon and squash pickles ever helped make a wonderful feast and wedding celebration!
Stations / 100 Guests
Stephanie worked for Culinary Concerts for two years - one of our staff members on the Bush's event. When it came to her wedding - the catering was easy as pie. Creative stations of Steak & Pizza, Nantucket Seafood, Things Asian, and Tapas with Paella was perfect!
President Levin's residence / 26 guests
Formal, three course, sit-down dinner for the Board of Directors.
Highlights: fireside chat with Q & A session;
champagne toast and musical performances
Wadsworth Mansion / 124 guests
World traveled client who requested a different "fusion" menu . . .
highlights of the evening included an Amuse - Bouche, Plum Wine Sorbet served in white lotus bowls, hot hand towels (caterer's compliment), and an Asian Fusion Pagoda Cake. . .
Cocktail Party / 75 Guests
In the spirit of LeCirque, or Carnival, this menu was created with our desire to serve traditional carnival foods with a gourmet spin. The Provincial fried dough and the chicken sausage in a griddled bun with melted leeks (akin to sauerkraut) and rosemary mustard were particularly appealing.
Formal Dinner/ 75 Guests
Specifics? Thirty-four staff for seventy-five guests, cooking
on a freight dock, and plating in an elevator.
Results: Merriment and expectations exceeded.
Yale School of Drama & The Yale Repertory Theatre
Formal Dinner / 160 Guests
