"The more pasisonate the cook, the better the flavors" -Charles M. Carroll

Monday, January 7, 2013

Elegant Winter Dinner

For one of our events in December we decided to play off the colors of the season.
They had a wonderful dining table and with our decorations the setting was very glamorous.

 Lots of silver, crystal, white and glitter to make this dinner an elegant feast.

 silver beads, mirrored plates, and crystal beads

 Elegant white, iridescent, and silver Christmas tree bulbs were perfect

 And finally flickering candlelight from tea lights and votives 
was the perfect finishing touch

To welcome the guests we provided them with our classic Blood Orange Pomtini

 For our Amuse Bouche we had Green Apple and Wasabi sorbet garnished with green apple bits

For one of our appetizers we served a warm Pork Crostini: seasoned pork, sage cream, sauteed onions on top of an herbed crostini and garnished with a fried sage leaf

 Hard at work assembling the pork crostinis

 Our salad had pears, blackberries, walnuts, and handmade
Bleu cheese dressing, stacked vertically

Sometimes, it's the presentation that puts a dish over the top.

Keeping busy at the stove!

 Our main course was a dish native to Argentina. Matambre is a rolled flank steak with proscuitto, spinach, bread crumbs and seasonings.
Here, we accompanied it with a serving of mashed potatoes and shelled edamame.


  1. WoW!!! Beautiful!!! My mouth is watering!!!

  2. yummmmmy!!!!!! would love to taste the green apple wasabi sorbet.

  3. It looks as delicious as it is beautiful! Wow, what a wonderland of feasting.

  4. Everything looks so elegant and gourmet (and delicious of course!). I think Grandma Fern must be smiling down from heaven to see such an accomplished team making excellent food!