The best part of cooking for
a crowd is seeing the different reactions as people try new foods, develop new
tastes, and expand their horizons. I recently catered a team building retreat
for twelve very different people. The way the event was organized allowed the
guests to be in and out of the kitchen. There were no real boundaries and it
was more like a large family gathering than a paid job. Having conversations
with the guests made the compliments at the end of the meal all the more
heartfelt. At the end of the day, my two amazing chefs and I went out for
champagne to celebrate a job well done. As far as the food goes, a picture is worth a thousand words.
Freshly picked carrots of all colors
Ready for roasting
Coconut prawns with sweet chili sauce
Dessert trio of lavender earl grey creme brulee, blueberry lemon curd tart, and pecan brownie
(Forgive the lack of an entree photo. Kitchen chaos is entirely to blame. For those who are curious, it was chicken breast with garlic wine sauce, citrus rice pilaf, and roasted carrots)
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