It takes a great deal of hard work from everyone in the organization to constantly refresh our outstanding lineup of available Hors d'oeuvres. This dedication starts at the top, with our owner/President Sam Milliken and Chef Noga Andriani tirelessly trying new and exciting combinations.
Just like every job, working for a catering company has its perks. While teachers get there summers off, and investment bankers get absurd bonuses, we get a chance to be the taste-testers for these five star creations. Recently, Chef Noga and his staff treated the office to one of these tastings. Below is a description of a few of the recently-nominated Hors d'oeuvres.
Chicken Molรจ
This Mexican infused creation was a sweet, smokey, and spicy surprise. The pulled chicken meshes effortlessly with the mole sauce, and the home-made blue tortilla chips provide a perfect "crunch" as a base.
Short Ribs South of the Border with Yucca
The shredded short ribs were outstanding; perfectly spiced and immaculately cooked. If there were still a bone for them to fall off of, they undoubtedly would've. The yucca base was a great surprise, providing all of the taste of mashed potatoes but none of the heaviness. The light, airy yucca paired with the short ribs is a personal favorite of mine, and will likely be a favorite of clients in the near future.
Lobster Profiteroles
The final one for me to share with you today is a delicious take on a bite-sized lobster roll. The hand-made profiteroles provide a delicate yet substantial base for the lobster salad. The airiness and flakiness of the puff acts as a perfect counteract to the filling bite of perfectly cooked lobster. Whereas many places overwhelm the eater with too much lobster, this creation allows for a perfectly portioned bite.
So...are you jealous yet? No need to be. Just come to one of our upcoming events (Charity Poker Showdown and Wedding Salon) and try our award-winning Hors d'oeuvres for yourself!
No comments:
Post a Comment