Sunday, October 31, 2010

Cliff and Amaris Wedding

Yesterday we were privileged to cater for a beautiful newlywed couple and all of their family and friends. As the guests arrived, they were greeted by a table of delicious appetizers including a meat and cheese plater, a vegetable plater with roasted garlic hummus and caesar dip, honey mustard and pretzel plater, maple glazed mixed nuts, and a jar of apple and lime infused spa water.

Cliff & Amaris Wedding

The menu for at yesterday's gorgeous wedding included a pasta bar, complete with a four cheese tortellini and also rotelle pasta. Guests were able to choose from 3 different sauces: a basil pesto, alfredo, and marinara, with various toppings including a rosemary & roasted garlic grilled chicken, Italian meatballs, assorted grilled sausages, and grilled vegetables. Our famous apple harvest salad, an Italian antipasti salad, and a roasted asparagus & parmesan salad paired beautifully with the meal. Congratulations Cliff and Amaris!

Sunday, October 24, 2010

Brown and Pink

Babies are in the air! We also celebrated another baby shower this weekend for a glowing mommy to be. The beautiful mommy and her family and friends munched on 2 different salads, cucumber tea sandwiches, lemon yogurt pasta salad, quiche, a curry chicken salad sandwich, and a caprese sandwich. We loved the creative idea of stuffing baby clothing for centerpieces made by the hosts of the party. Thanks for letting us help celebrate your new little addition!

More Cupcakes!

Baby Boy

This weekend we had a baby shower for a soon-to-be sporty little boy. The guests enjoyed our famous salads, a 4 cheese quiche, chicken curried sandwiches, and turkey honey and brie sandwiches. We wish you guys the best with your new growing family!

Sunday, October 17, 2010

The Wine Affair at Valencia White House/Black Market

We had so much fun at the third annual Soroptimist International Wine Affair! Guests enjoyed great music and beer paired with some of our favorite appetizers! Ticket holders munched on our cheese platter, vegetable platter with roasted red pepper hummus, maple and rosemary glazed nuts, caramelized onion dip, and sweet potato chips with honey blue cheese. For dessert, we offered a black, white, and red (the limited edition color for the store) candies. Can't wait till next year!

Friday, October 1, 2010

Halloween Pumpkin Bread

Pumpkin Bread
Makes: 1 8X4 Loaf

  • 1 cup canned unsweetened pumpkin
  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp baking powder

1. Heat the oven to 350* F. Grease an 8X4 inch loaf pan.

2. Beat together the pumpkin, sugar, oil, and eggs in a large bowl.
Sift together the flour, baking soda, cinnamon, cloves, nutmeg, salt,
and baking powder. Add pumpkin mixture, stir to combine all
the ingredients and pour into prepared pan.

3. Bake for 60 min until top is lightly brown and skewer comes
out clean.

4. Cool on a rack. Serve with pumpkin cream cheese or cinnamon
cream cheese.

Enjoy our favorite holiday and
have a very Happy Halloween!

Lots of Boos!
-ME Catering