Even More Dinner Party Menus!
May 17th, 2006 at 3:49am
Well, it seems to be the season for parties and entertaining! I’ve been quite busy these past couple of weeks with special events for clients (hence my rather infrequent posting here - sorry!).
So here is a menu I’m preparing tonight for a post lecture reception for 30 for a noted speaker here in New York City. This meal will be served buffet style, so you can prepare most dishes in advance and keep warm when the guests arrive.
Buffet
Citrus-Glazed Roasted Pork Loin
Pork Loin Roast Glazed with a Sweet and Minty Orange Soy Sauce
Pork Loin Roast Glazed with a Sweet and Minty Orange Soy Sauce
Champagne Salmon and White Bean Salad
Flaked Poached Salmon with White Beans with a Basil Lime Dressing
Vietnamese Lemongrass Chicken with Caramel Sauce
Asian chicken stir fry with lemongrass and a caramel sauce
Barley and Corn Salad with Endive
and Basil and Chive Dressing
Baby Spinach, Grape Tomato and Crouton Salad with Miso Ginger Dressing
Dessert
Champagne Biscotti Bites
Chocolate Crackle Cookies
Champagne Biscotti Bites
Chocolate Crackle Cookies
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!
