Monday, May 25, 2009

Catering in 24 hours

My first foray into catering took place at a friends exhibition titled The Future is Neon Bright.

Might give myself more than a day to prepare next time.

I could never have pulled it off without the help of MJ, Becki and Linda. Others deserving an appreciative beverage include Jessamy, Jordan and Croz.



Strawberries macerated in mint and lemon juice with a sweet balsamic cream





Persimmon wedge draped in brie and wrapped in prosciutto topped with honeyed crispy sage


















Rosemary roasted beetroot skewered with goats chevre resting on crushed walnut lines
















Ras el hanout spiced shredded chicken with currants, lemon and toasted almonds served on Turkish bread




Dutch carrots and parsnip spears roasted with maple syrup and served with Nigella-spiced Dukkah



Baby mushrooms filled with a roasted red pepper, white sherry vinegar pesto and thyme





Edible design – a palette of Milawa cheeses on canvas with fruit and nut accompaniments






Coconut lemon cupcakes iced with The Future is Neon Bright








Chocolate brownie cupcakes iced with Black + White

















Stay tuned for the launch of a new high end catering operation. Perfect for the recession.

2 comments:

thatjessho said...

Hmm, that was surely one of the most tasty nights.

Always impressive, Joel. Always impressive.

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