These are some of the menus from past events. The past is history and the future is a mystery.
Summertime Wedding
Scallop Rockefeller tartlet- spinach cream, bacon, big scallop, and bread crumbs
Prawn cocktail- fresh tomato-horseradish juice and pickled red onion
Crab cake with herb aioli
Chicken skewer with peanut sauce
Chickpea and butternut squash dip with vegetables and bread
Cheese platter:
Walnut, chevre, and beet roll
Stuffed cherry tomatoes
Parmesan pastry twists
Pecan crusted baked brie with berry compote
Greek salad bite
Lemon tartlet
Carrot cake with cream cheese icing
Anniversary Dinner
Chicken breast stuffed with spinach, tomato and chevre
Broiled carrots with orange cumin glaze
Asparagus and mushroom mixed green salad with artichoke, and lemon basil dressing
Mixed grain pilaf or brown rice, spelt and quinoa
Christmas Craft Fair
Butternut squash and caramelized onion tart with wild rice and sunflower seeds
Beet, apple and celery root salad with chevre and walnuts
Ginger anise roasted pineapple, orange and kiwi fruit salad
Blueberry and vanilla bean marshmallow sugar cookie
Chewy chocolate cashew cookie
Candy cane and cream cheese bittersweet brownie
Funeral Reception
Almond crusted baked brie
Flax seed hummus
Ham, squash, lettuce and caramelized onion sandwich
Bruschetta
Shrimp and cucumber tortilla pinwheels
Pineapple-banana upside down cake squares
Candy cane brownies
Blueberry sugar cookies
Rakish Angles CD Release Concert
Candied almond, chevre and beet roll
Butternut squash and caramelized onion tart with Cauliflower and raddichio gremolata
Coconut curried eggplant and bell pepper
Grand Opening
Couscous Stuffed Zucchini
Almond, Chevre and Beet Rolls
Exploding Stuffed Mushrooms
Thyme Roasted Squash and Tomato
Ginger Lime Melon and Strawberry Skewers
Dinner for “Another Enchanted Evening of Music”
Roasted squash and red wine poached pear spinach salad with toasted almonds and lemon Vinaigrette
Stuffed chicken breast with braised cabbage and chanterelle mushroom gravy
Apple Crisp with cranberry orange sauce and vanilla ice cream
Community Dinner and Movie Night
Beet, almond and chevre roll appetizer
Watermelon, feta and apricot appetizer
Vegetarian three bean chili
sourdough spelt cornbread
smoked tofu tomato salsa
Roasted pineapple and strawberry shortcake with whip cream
Environmental Film Festival Local Lunch
Butternut Squash Tart with coleslaw
Papardelle Autunno- Kale, wax beans, potato and cream sauce
Apple Crisp With honey mousse and crabapple caramel
Gibsons Landing Art Stroll
pesto cherry tomato skewers
Hummus with homemade pita and crudite
Almond, chevre and beet roll
Parmesan pastry twists
Chocolate ganache cake petit fours
Food Security Forum Local Lunch
Sweet pepper wedge, roasted turnip, hazelnut and mustard green-basil pesto
Cucumber, snap pea, radish and Asian green mix salad with creamy sorrel-chive dressing
Potato and Mushroom Quiche
Broiled tomato with brie and bread crumb crust
Herbaceous pita bread
Carrot cake with honey mousse, upside down rhubarb cake, and blackberry mousse profiteroles.
Three meals for a workshop
Saturday lunch:
Sushi salad – short brown rice, cucumber, avocado, julienne beets and carrots toasted nori and sesame vinaigrette
Spring vegetable soup with homemade bread and aioli
Edamame, miso and scallion dip with veggies and crackers
Saturday Dinner:
Sweet potato, eggplant and spinach yellow curry with quinoa and raita
Cyprus salad- leaf lettuce, orange, almond and dried fig with honey and pine nut dressing
mixed berry shortcake
Sunday lunch:
Fung-ky goddess salad – mixed greens, mushroom saute, snap peas, tofu croutons and green goddess dressing
rice paper rolls
Tuna, artichoke, caper, olive and roasted pepper tortilla pinwheels
Sunshine Coast Yoga Teachers Gathering
Date and almond loaf with pear conserve
Kale and potato coconut curry
mixed grain pilaf of quinoa, spelt and rice
Shredded carrot and beet salad with cashews
Raspberry chocolate cake with honey cocoa nib frosting
“The world according to Monsanto” Movie night
I did my best to exclude any genetically engineered foods!
tomatillo and avocado mizuna salad
Warm pac choy, kohlrabi and snap pea salad with ginger dressing
Poached pear with molasses spice cookie and orange custard
