Skewers and Sliders
Our Hors D’oeuvres menu had an amusing twist tonight: sliders! We served up bite-sized burgers with spicy ketchup and dijon mustard on a toasted brioche bun. A cousin of this burger is the portabella mushroom slider with bell pepper aioli.
Hot fried Falafel balls (see last week’s picture-esque post) with an ice cold lemon-tahini dipping sauce come together with a perfect temperature balance.
The Greek Spanakopita triangles made a return on this menu with their filo dough stuffed with warm feta, spinach, and a rich aged parmesan.
We set up a simple and flavor packed buffet that started with a Mediterranean Salad: crunchy romaine lettuce with chopped vine-ripe tomatoes, salty olives, shredded carrots, scallions, feta cheese, and Bay-Area sour bread croutons, tossed in a fresh lemon-mint vinaigrette
Much like our lake-side grills, we brought out the local chicken and vegetable skewers hot off the grill and straight out of a lime, garlic, rosemary, and spice marinade.
A cheesy eggplant parmesan presented itself as the thick, rich dish of the buffet with melted Mozzarella and bread crumbs baked to a golden brown topped off with parmesan cheese and layered between hot marinara sauce.
Lastly, we had our Roasted Vegetable Medley. If you’d like to make this one yourself, follow the link to the recipe we posted. Send us pics of your creation!