Gateway School Gala, November 2014

Catering a fundraising party for Gateway Public School. We served a menu of Mediterranean influenced heavy Hors D’oeuvres.

The two new additions to our ever expanding food selection were buttermilk biscuits topped with crab meat and artichoke hearts dip, and pulled beef and Point Reyes Blue cheese Sliders. We baked the biscuits throughout the evening, so they were always fresh and hot. Both items were a big hit.




Stationary Appetizers

Mediterranean Platter

Goat Cheese and roasted bell Peppers marinated in lemon Zest, Parsley, Anchovies, grilled Fennel and extra virgin Olive Oil with Baguette Slices


Hummus and Butternut Squash-Ginger Dips, with homemade Pita Chips


Passed Hors D’oeuvres

Pulled Beef Sliders

Pulled Beef Bourguignon and crumbled Blue Cheese on bite size Brioche Buns


Grilled Chicken kebabs

Marinated in lemon Juice, Garlic, Sage and parsley, served with Tzatziki Sauce


Organic Medjool Dates

Stuffed with Cambozola Cheese and salted pecan


Falafel (fried to order on site)

With Tahini dipping Sauce


Artichoke, Crab and Cheese Dip

In bite size Buttermilk Biscuits (freshly baked on site)


Eggplant Bruschetta

Toasted Baguette Slices topped with classic Italian Eggplant Caponata

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