The Gold event was just that. Golden. Golden in theme. Golden in every way!

This reception featured some interesting apps. We really pushed the envelop here. Ideas put us to the challenge in execution and presentation.

Let’s start with the overall GOLD reception menu and we’ll walk thru each photo with a more complete description.

• Parmesan and Beef Chimmichurri Cannoli, Roasted Beet Horseradish Slaw and Buttermilk Bacon Cheddar Potato
• Crispy Risotto Cake with Butternut Squash, Roasted Red Pepper Coulis and Oven-Dried Mushroom Shavings
• Prosciutto and Gorgonzola Amuse Bouche with Caramelized Onions and Roasted Pear
• Tofu with Spicy Daikon, Ginger, Chives and Bonito Soy
• Mojito Cheesecake Shooter
• Raspberry Tart with Passion Fruit Curd
• Roasted Banana Rum Torte with Toasted Marshmallow and Dark Chocolate
• Chocolate Strawberries with Grand Marnier Shooter
• Citrus Agua Fresca
• Strawberry Agua Fresca
• Cranberry Orange Sangria

GOLD Event Reception Menu

This simple and delicate asian spoon, based off miso broths which are quite common in Japanese cuisine. Here we added complexity with some Bonito, soy and spicy diakon. We tightened the broth with some help from gelatin to give it more body. Tofu is featured with the backdrop of broth and garnished with asian micro greens.

Shaved Prosciutto is rolled with a stuffing of blue cheese and cream cheese mixture. The mild pungent flavor of blue cheese is a nice counterpoint to the salty prosciutto ham. This is set up on a small bed of roasted pear and caramelized onion chutney-like jam. Garnished with a sugared walnut.

Southwestern chicken spoon with mac and cheese is spicy flavored spoon accented with chilis, cumin and chili powder. The smokiness of the mac and cheese is lightly fried, to hold its final shape. The spoon is garnished with a crisp, crunchy mesquite BBQ chip. The overall textures and the play of savory smokey goodness vs spice and heat work well. A bit of comfort food.

Using Parmesan cheese, we created a rolled cannoli with chimmichurri beef thinly sliced, grated roasted beets and fresh horseradish. This is all set into a small piping of buttermilk and bacon cheddar mashed potatoes. A little complexity from a flavor profile point of view.

A cheesy risotto formed into medallions, lightly breaded with panko bread crumbs and fried to hold its shape. Prepared butternut squash puree with roasted red pepper coulis set the backdrop. Very fall-like with added earthiness of seasoned and oven-dried mushroom shavings for garnish.

We really thought this was an interesting and different twist on a deconstructed Mexican shrimp cocktail. The idea is to take the eyedropper filled with a cocktail sauce made with chipotle sour cream and dress your jumbo shrimp. We made a guacamole with avocado, cucumber and cilantro. Piped this onto the small asiette plate and stabilized the shrimp to remain upright. Skewered the shrimp with the eyedropper. This called out attention to itself. A bit unorthodox, but interesting none the less.

Staying with the eyedropper idea, we filled the eyedropper with Grand Marnier orange liquor. The tuxedo berry was another attention getter! Chocolate and orange liquor work very well together. There are a couple of ways to approach this. One is to bite into the strawberry with chocolate and shoot the shot of Grand Marnier as a chaser, for a wonderful and warm delicious sensation. The other is to squeeze the eyedropper and inject the chocolate strawberry itself, and then delivery to your palate. One per, please!

Another colorful eye catcher. A crisp chocolate wafer with white chocolate ganache. Another layer of passionfruit puree and topped with fresh raspberries.

We made miniature banana torte with thin layers of marshmallow fluff and cream cheese filling. These little morsel cakes are each topped with a gooey, rich and dark chocolate ganache. The asiette plate is painted with a bit of caramel sauce. Topped with toasted marshmallow garnish.

Lastly, we have a mojito dessert shooter. Made with rum, lime and cheesecake mixture. Its an in-between state of solid and liquid. The tension of should I eat this with a spoon or should I drink this, plays with your mind.

Categories: Receptions