An event for 300 with Yifat Oren and Associates tasked our team to create all sorts of elegant brunch bites as tray passed appetizers. I’ll take you through the menu which was righteously delicious:
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Wild Salmon Tar Tar
with Beet Mousse and Cucumber Salad
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French Toast Sticks
with Strawberries and Creme Fraiche Mousse
Veggie Quiches
with Sautéed Fennel and Kale on Flakey Pastry
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Chicken & Waffles
with Blueberry Maple and Creme Fraiche
Deviled Eggs
with Peppadew Peppers
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Avocado Toasts
with Ricotta and Candied Pecans
Twice Baked Fingerling Potatoes
with Bacon
Grape & Cucumber Skewers
with Spicy Cheddar
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Oh, yes, and an assortment of warm, buttery breakfast pastries by Chef David. By the time this event ended it was noon and a weekday, but I’m pretty sure no one had room lunch.
Photos: Yolk & Flour
