Hello again my fellow foodies,
I’ve been working like crazy this summer as the new Sous chef for Buckboard Catering / Calserve Gourmet. I am also currently recipe testing for new additions to our menu as well as our upcoming holiday menu. Here is just a few pics of what I have been doing. Nothing over the top crazy, just fresh ingredients and simple techniques for our summer event season.
Antipasto kebob w/ herb infused olive oil & micro basil
Tamarind Thai Basil satay
Shrimp cocktail shooters, mini tostadas, & charasco kebobs
Seared Ahi w/ roasted edamame relish canape
Thanksgiving bites: A Turkey loaf loaded with all your T-day classics. Topped with a spicy chili panko crust
za’atar spiced hummus w/Roasted chic pea salad in a phylo cup