September 10, 2010

On the Job - September 6-11

The cheese and fruit platters are ALWAYS a hit with the clients!

The mushroom soup station set up

This soup is FABULOUS!!!

This is a spring mix of greens with pineapple, kiwi, orange wedges and cashew nuts and is topped with a grilled chicken breast and the vinaigrette is a lemon and mint vinaigrette.
This is also a very popular choice for groups wanting a healthier entree.

This is a Chocolate Marqui in a Creme Anglaise and topped with fresh fruit and pistachio.  VERY yummy!!!
Group shot!  ;)
For Wednesday night dinner we made...
Pot Pies
Macaroni and Cheese
Pound cake and Gluten free pound cake...
We always package the gluten free separately
We put a warm dried fruit compote with coconut over the top... and it also soaked in Port before we heated and served it.  Fantastic Autumn flavors!

We always get to eat when we are done... here is my plate!  :)  Broccoli and green beans/carrots were also on the menu and very tasty!
I am going in to bake dessert stuff today for next week's menu.  Something chocolate is all I know right now... but I will have a better plan before I head to work later today.  :)

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