I knew it had been a while but how is it possible that I haven’t posted since June?? I will try to make amends.
While I will make nearly anything a client wishes — with the exception of things including mini-marshmallows — I try to offer menus with multiple options for vegans and those avoiding gluten. This means lots of my marinated salads and savory appetizers that don’t depend on cheese.
Lately I have catered graduation parties, wedding brunches, family reunion picnics and political fundraisers. Coming up in Sept is a vegan wedding dinner. Here are some sample menus for you to chew on.
Menu for Keith Ellison’s Birthday Party: farmers’ market veggie tray; creamy vegan curry dip; wasabi dill veggie spread; roquefort green olive cream cheese; baguettes & gluten-free crackers; ginger cilantro quinoa daikon salad; coconut curry chicken chunks; green beans marinated in sesame black-bean dressing.
Menu for Summer Picnic: French lentil & roast beet salad in balsamic dressing; tossed green salad w/ heirloom tomatoes; chicken tenderloins with sesame sage butter; pesto potato salad; vegan chipotle rum baked beans; baguettes; fruit salad.
Menu for Bride’s Luncheon: Low-fat Creamy Dill Smoked Trout & Potato Salad with Marinated Green Beans (vegetarian option has no trout); Tossed Green Salad; Parmesan Polenta Squares; Spicy Carrots & White Beans; Fruit with Chocolate Sauce.