Recently one of the accounts that we are getting ready to open wanted to have an open house for possible residents. Chef Brian Williams, Nicole Cochran, Kevin McLaughlin and myself put together an hors d'oeuvres luncheon that consisted of :
· Hummus Shot Glasses w/veggies and pita chips
· Assorted Bruschetta-
o Olive Tapenade
o Tomato, Basil, & Balsamic
o Grilled Asparagus w/ Borsin Cheese
· Antipasto display-genoa salami, capicollo ham, marinated olives, marinated artichokes, roasted red peppers and assorted cheese
· Quinoa and Avocado Salad-avocado halves with a quinoa salad on top
· Mini Salads in Mason Jars
o Potato, Farro, & Kale Salad
o Cobb Salad
· Mini Croissants with Chicken Salad
· Beef Baguette with Pesto and Roasted Red Peppers
· Turkey, Sage, Provolone and Apple Butter Focaccia
· Dark Chocolate Bark-dried cherries, blueberries and almond
· Fruit Tray or Fruit Kabobs
· Mini Berry Cobbler Bites in spoons
After the event the client and residents are having a hard time waiting for the account to open. It was a great success and we are going back to do another similar event later this month.
Phillip Emerson | Regional Executive Chef, DDS