Culinary School is officially over. I still have one more post after this on our final day in class, but I thought I would take a moment to ponder what I will do now that Culinary School has ended. It was a truly amazing experience, one I wouldn't trade or change - despite the fact that I have complained throughout the endeavor. There were definitely things I would have done differently if I were in charge of the school, but since we were changing owner's hands and school titles and goals - I pretty much have to give them a break. I think once they figure out how they actually want to run and organize the school, and control and grade the students, it will all turn out well.
Right before Culinary School ended, my mom asked me to come to Laguna Beach to help her cater an engagement party she was throwing. I love catering for my mom, she is the best Sous-Chef in the entire world, and we have a blast working together in the kitchen. She also has an incredible kitchen, and it's lovely to be able to cook and enjoy the ocean view at the same time (something I grew up with, but never get tired of). I quickly started compiling a menu, including appetizers, salads, soup, sides and main entree. The only request the bride and groom had was that there be salmon, one of their favorite fish. As I adore cooking salmon, this was not a problem. Especially since Whole Foods now offers sustainable salmon at a reasonable price.
Normally when I cater something, I like to do a cheese plate with fruit and nuts as well as around 3 other appetizer options, including one dip. For this party I decided to go with these appetizers:
Zucchini and Caper Dip with Crackers
Walnut Crostini with Figs and Goat Cheese
Caprese Skewers with Balsamic Reduction
Cucumbers with Salmon Mousse and Pomegranate Seeds
Butternut Squash Soup Shooters
For the main course I decided to do 3 salads accompanied by the salmon which I wanted to roast since that is the easiest way to cook fish in bulk. These were the salads I decided on.
Farro Salad with Sun Dried Tomatoes
Lentil and Red Pepper Salad
Corn and Black Bean Salad
Arugula Salad with Lemon Vinaigrette
Salmon with Fennel and Onions
This entire meal took me 2 days to prepare and make, making as much as possible the day before the event. Fortunately, all of the salads were served cold so I made them the morning of the event and was able to concentrate on things that needed to be prepared right before service. Everything turned out incredibly well and I think the bride and groom enjoyed the entire event. Here are pictures of my menu:
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| Cheese Plate with crackers, fruit and nuts. |
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| Beautiful decorations provided by Schluter |
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| Walnut Crostini with Goat Cheese and Figs. Cucumber with salmon mousse and pomegranate seeds. |
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| Cucumber with salmon mousse and pomegranate seeds with mint. |
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| Walnut crostini with goat cheese and figs. |
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| Cheese plate |
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| Zucchini Caper Dip |
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| Caprese Skewers with Balsamic reduction |
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| The set-up |
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| Drinks in honor of the bride and groom |
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| Butternut Squash Shooters |
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| Roasted Salmon in a Soy Vinaigrette |
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| Corn and Green Bean Salad |
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| Farro Salad with artichoke and sundried tomatoes |
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| Lentil and Red Pepper Salad |
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| Arugula Salad with pine nuts and lemon vinaigrette |
I really loved this meal - and it was amazingly tasty. My mom and I were both exhausted after the event, but over all it went extremely well.
