Food! - Table of Content

We had our first tasting with a potential caterer this week! Ready to go on a virtual dinner tour with us? First up, passed hors d'oeuvres:

Clockwise from top left:
Maple Roasted Scallops and Water Chestnuts Wrapped in Bacon with Warm Maple Dip
Thai Vegetable Spring Roll drizzled with Nuoc Cham Dipping Sauce
Chipotle Barbecued Duck on Grilled Onion Bruschetta with Salsa Crème Fraîche
Alternating Apple and Pear Slices, Blythdale Farms Jersey Blue Cheese Dollop & Spiced Walnut
Almond Chicken Loli Pops With Sage & Grafton Village Vermont Cheddar Accents & Tangerine Drizzle 


Now that your appetite has been teased, we can move onto the first course:

Arugula with Vermont Chèvre and Raspberries (I think the viniagrette was Pomogranate?)

Second course: 

Lemon sorbet intermezzo with candied zest

Now for the main course(s):

Elegantly Carved Herb Roasted Tenderloin
with Slow Roasted Pearl Onion, Red Wine Reduction
Traveling with Crispy Parmesan Potato Sandwich
Petit Spring Vegetables & Frizzled Leeks

 

OR (seriously, the best dish EVER):

Grilled Potato, Leek and Vermont Farmed Goat Cheese Tart with
Marinated Olives aside Petit Spring Vegetables

 Now that you are thoroughly stuffed, how about some dessert?

Petit fours, miniature lemon tarts, and miniature French pastries.

Did ya'll enjoy your meal? We did. We have two more tastings set up with different caterers over the next few weeks. It's going to be a blast!

**All photos taken by me (with my Nikon D7000 and Nikkor 18-105 f/3.5-5.6, an early Christmas present to myself).