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Filet Mignon, Scampi, and all the works

January 21, 2016

Heads Up Folks…

I’m preparing a food gig for 150 guests at my MPSMC facility in Woodside, Ca… this weekend…   We’ve got 5 servers and 4 in the kitchen to pull of the following menu for the SMCHA Gala Event on Saturday 1/23/16…

A near repeat of last year, with the two exceptions of my great buddy, who is now free and clear of his temporary medical challenges, Chef Micheal Piccolotti assisting me in the kitchen, as well as the fact that rather than 110, we’re preparing this menu for 150+…

We’ll start with simple mixed nuts at the bar, with stationed hors de’ voures of artisan cheeses and pate with stone fruit and grapes, smoked salmon with sliced baguette, along with chopped egg, caper, and vidalia onion accouterments, and a crudite’s of fresh veggie snacks…  followed with passed soup shots of creamed potato and kale soup garnished with herbed-cheese rye toast, peanut ginger chicken skewers with grilled pineapple, browned butter and garlic tortellini bites, and grilled watermelon and basil bites…

A Salad of butter lettuce, with tomato, blue cheese, almond, and white balsamic vinaigrette will be served family style prior to the entree buffet…

Buffet dinner choices are Roasted filet Mignon, Prawns Scampi, Farfalle Alfredo, Smashed Horseradish infused Yukon potatoes, with Mushroom Gravy, Creamed Spinach, or a vegetarian  selection…

Followed by coffee service, celebration cake and ice cream, and dancing with a great live band…

Keep an eye out for pics and stories…

until then…

Happy Heating !!!Featured Image -- 651



One Comment
  1. Lora Linn permalink

    Mark, Do you need more help? I work for food. Lynn Possibly Frank too.

    Sent from my iPad



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