The Felician
Sisters Michigan in Livonia recently had the privilege of hosting a
Communicating Value Workshop presented by Mike McFall. The
presentation was well received by all participants and so was the luncheon beforehand. Recipes will follow in a future blog post.
Our menu consisted of:
Main Course
Italian Sub on Focaccia-Capicola Ham, Genoa Salami and Provolone on Focaccia topped with
shredded lettuce, tomato, and a house-made Italian Dressing.
Smoked Salmon on a Pretzel
Bun-Smoked Salmon on a pretzel bun topped with micro green and a
horseradish aioli.
Caprese Panini-Fresh mozzarella, roasted red peppers, and tomatoes topped with
balsamic jus.
House Made Chip-Caribbean Jerk and Plain
Salad
Grilled Vegetable Quinoa
Salad-Golden Quinoa Blend, grilled
asparagus, onion, carrots, and red peppers tossed with a Citrus Vinaigrette
Hummus Shots-Fresh made hummus with fresh vegetables displayed in individual cups
Michigan Salad-Mixed greens tossed with strawberries, almonds, bleu cheese,
cranberries, red onion and a house made Raspberry Vinaigrette and drizzled with
a Vanilla Balsamic Reduction.
Dessert
Chambord Mousse Tart-Fresh Chambord Macerated Berries whipped into vanilla mousse and
topped with a raspberry coulis
Miscellaneous Mini
Cheesecakes-O Buy Product-Red Velvet,
Strawberry, Plain
Phillip Emerson | Regional Executive Chef, DDS