Menu for Cocktail Party
August 24th, 2005 at 4:14pm
Here is the Menu for the cocktail reception I’m doing for COMPLEXIONS Contemporary Ballet tomorrow night. I spoke about this in Podcast #4. I’ll post pictures after the event.
Polenta Cubes with Mediterranean Fillings
Pesto Genovese, Macedonian Pinjur and Wild Mushroom Porcini Marinara
Tropical Corn, Black Bean, and Mango Salad with Honey Vinaigrette
Served in mini cocktail cups
Sweet Piquillo Peppers
Stuffed with Herbed Goat Cheese
Multi-Colored Torte
Chopped Egg, Avocado, Champagne Onions, and Granoff Royal Roe with Crackers
Mixed Crudités with Hummus and Cream Dressing
Assortment of Cheeses
Dilled Danish Havarti, Australian Cheddar, Jalapeno Jack and Norwegian Jarlsberg
Chocolate Fondue Fountain
with Fresh Fruits, Marshmallows and Pretzels
Mini Tarts with Assorted Fillings
Bavarian Cream, Apricot, Strawberry, Chocolate, and Lemon
Posted in Uncategorized
Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
