Miles Card Intro Reception

By iguana-cook on April 13, 2015 • ( 0 )

It’s been sometime since I posted last. We continue with some new and interesting ideas here.
Vicki was kind enough to allow us the opportunity to cater her last event.

The Menu:
Tuscan Shrimp & Olive Skewer with Lemon-Caper Aioli in a Petite Martini Glass
Toasted Canapés with Smoked Salmon, Greek Yogurt and Spinach on a Petite Plate
Mini Rolls with Rosemary Chicken and Sun-dried Tomato Quinoa in a Bamboo Boat
Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce
Rueben Egg Roll with Thousand Island Dipping Sauce
Ancient Grains Arrancini (vegetarian ball made with quinoa)
Chocolate Drizzled Butter Popcorn in a Decorative Cello Bag
White Chocolate Raspberry Cheesecake Shooter

I was excited about some new ideas we were playing around with.
Particularly, a composed salad that was easy to pick up. Using a rice paper roll to contain all our components of this composed salad. We offered this as an entree during lunch on our salad bar and it was quite popular. Here we managed to bring this into the appetizer world. Prepared as a cold selection, we presented the Rosemary Chicken Quinoa Roll in a bamboo paper boat. Easy to pick up as a mini plate. We cut the roll on a bias to visually expose the content of the roll. Not only did this roll look attractive, it tasted phenomenal! We looked at how we would serve a composed salad that was easy to pick up. The solution was using a rice paper roll to hold all the components together. This roll had elements consistent with Italian cuisine. Adding quinoa was a nice addition to the overall texture of the roll. The roll consisted of marinated rosemary garlic grilled chicken, spinach, toasted pine nuts, sun-dried tomatoes, goat cheese and quinoa all layered and wrapped in rice paper. Excellent presentation and very popular with our guests. This is a keeper! And many more variations can be imagined by using the rice paper roll technique and combining interesting flavor profiles.

Mini Rolls with Rosemary Chicken and Sun-dried Tomato Quinoa in a Bamboo Boat

Toasted Canapés with Smoked Salmon, Greek Yogurt and Spinach on a Petite Plate

Tuscan Shrimp & Olive Skewer with Lemon-Caper Aioli in a Petite Martini Glass

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

Ancient Grains Arrancini (vegetarian ball made with quinoa)

Rueben Egg Roll with Thousand Island Dipping Sauce

White Chocolate Raspberry Cheesecake Shooter