Catering is not just about serving great food. It’s about the hospitality and listening to the client and truly understanding what they want to present and provide to their guests. When preparing menus for catering jobs I take all things into consideration. The guests, their preferences, health or dietary needs and restrictions, the occasion, etc. As I prepared for an engagement party for guests that required a vegetarian and gluten-free menu I decided that it should be elegant, beautiful and delicious (obviously). This was to be a significant event in the lives of the bride and groom to be, so I wanted to give them a memorable menu full of dishes they would remember and hopefully recreate in their own kitchens.
Fist on the list was a Roasted Vegetable Platter containing green beans, sweet peppers, Portobello mushrooms, jewel cut carrots, asparagus and zucchini. This is a simple and delicious way to serve vegetables hot or cold. All you have to do is preheat the oven to 350 degrees, toss your vegetables with extra virgin olive oil and sprinkle with salt (I use Kosher) & pepper and roast on a baking sheet for approx. 20 minutes. The presentation is beautiful and the flavor is amazing.
I also made Endive Boats Filled With Pears, Crumbled Blue Cheese Dusted With Crushed Walnuts. The filling possibilities are endless and the endive makes a great vessel that’s easy to serve and is an elegant finger food.
Next on the list was Tapenade with gluten-free crackers. This is such a simple recipe that you can make it quickly to serve to unexpected guests or make ahead and keep in the refrigerator for an event or to enjoy anytime.