Friday, 2 October 2009

Catering a reception...


The menu:
- sundried tomato palmiers
- gruyere gougers
- potato and pesto tortilla
- caramelised onion and gorgonzola pizzettas
- mushroom mini focaccias
- five spice duck and mango salsa croustades
- cucumber boats with smoked salmon and pickled ginger
- salmon, ricotta & sage crepe rolls
- miniature chocolate chip cup cakes

Note: this is quite a few dishes for a reception. Generally for a pre-dinner reception, you would make between 6 and 8 pieces per person, and probably only 4-6 different items. But I get bored myself with being faced with the same dishes over and over again (unless they are particularly delectable) so do tend to make a few more dishes. The salmon, ricotta and sage crepe rolls were a last minute addition, as I had been told that there would be 50 attendees, and then on the day was informed that in fact they had had 70 people rsvp positively.