Wedding Shower!

Appeteasers was thrilled to be able to cater an afternoon wedding shower for the sweetest couple last month! We created a fun spring menu that was entirely gluten-free and tree-nut free for friends and family to enjoy while celebrating the couple's upcoming summer wedding.

Main Course

• Arrangement of fresh fruit skewers
• Salmon Caesar Salad with homemade croutons and dressing
• Strawberry Spinach Salad with goat cheese, dried cherries, orange-honey dressing
• Individual Fritattas: Spinach, mushroom and feta cheese/White Rose Potato, ricotta and fresh herbs
• Crab Cakes with roasted garlic and dill aioli
• Lamb Chops with Tzatziki sauce
• Miniature sirloin & turkey burgers on heart-shaped gluten-free crostini with caramelized onions and chipotle mayonnaise

Gluten & Tree nut-Free Dessert Bar

• Chocolate Ganache truffles dipped in white and semi-sweet chocolate, rolled in various chocolates, butterscotch and M&Ms
• Rice Krispie and flourless-Cheesecake 'Pops' dipped in white and semi-sweet chocolate, rolled in various chocolates, butterscotch and M&Ms
• Miniature pavlova with whipped cream and fresh strawberries
• Individual frozen lemon souffles with vanilla gluten-free crust, topped with a lemon blackberry-blueberry reduction

Congratulations - It was a pleasure being included in your celebration!

Menu Tasting

Happy Monday Everyone!

With the addition of the photos from this weekend's menu tasting, the Appeteasers website is nearly finished. In the meantime, this blog has been created to provide a sneak peek, while hopefully gaining feedback from the attendees.

Thank you again to Lori and Ken Pollock for inviting the guests, and thank you to everyone who accepted their invitation. It was lovely to meet all of you, and there is nothing I enjoy more than cooking for friends and family!

Please do not hesitate to share your comments and suggestions about the food (see survey below photos) or the business, I am always open to new ideas and ways to create delicious food.

Tasting Menu - January 9, 2010

• Baked Scallops - wrapped in prosciutto with balsamic reduction glaze
• Broiled Dates - stuffed with goats cheese & wrapped in prosciutto
• Brie Melt - with dried cherries and chopped walnuts
• Salmon 'Pops' - Grissini bread sticks with caper lemon cream cheese & smoked salmon
• Chevre 'Truffles' - date-filled goats cheese balls rolled in chopped pistachios
• Crab Cakes - all claw meat cakes with zesty aioli
• Thai Shrimp - grilled, served with green curry coconut dipping sauce
• Spanokopita - Traditional Greek spinach and feta pie with tzatziki sauce
• Portobello Mushroom Ravioli - handmade with spinach walnut pesto dressing
• Sirloin Burgers - on bite-size handmade buns with chipotle mayonnaise
• Yam Frites - with spicy paprika mayonnaise and balsamic reduction
• Lamb Chops - 24 hour marinated with rosemary and
• Beef Wellington - covered in black pepper boursin & prosciutto, wrapped in pastry
• Chocolate Truffles - semi-sweet chocolate with walnut & coconut crust
• Chocolate Covered Strawberries
• Pavlova - miniature meringues with whipped cream and fresh berries