T&T's engagement party

On Saturday we hosted a formal cocktail party to celebrate Tammy & Todd's engagement. I had a LOT of fun with the food, trying to hit upon some of T&T's favorite dishes and cocktail combos. The original plan was grander, but i'm getting better at scaling back as the event approaches to something do-able. A big toast to my sous-chef for the afternoon - Patrick - and his mad plating skills! The menu is below; pictures are behind the thumbnails. Tell me in the comments which recipes you want posted!

tortillaspiralthumb.jpg cevicheensemblethumb.jpg spreadtriobestthumb.jpg cowgirlthumb.jpg tartsnthingsthumb.jpg mushroomtartsthumb.jpg

An assortment of red wine
Damiana Margaritas
Persephone's Punch

Tasty things:
Carrots, celery, bread & crackers

A trio of dips: Millennium tofu spread, asparagus pesto and roasted red peppers with artichokes

Mushroom & leek tartlettes with goat cheese and fig balsamic vinegar

Tuna tartare with shallots and pumpkinseed oil on cucumber rounds

Puff pastry with asparagus pesto, smoked salmon, sour cream, and caviar

Tilapia ceviche with mini tortillas and red cabbage

An assortment of cheeses (Red Hawk, Pierce Point, Mt. Tam, Bianchiatti al tartuffo, and paranno)

A mountain of Joseph Shmidt's mosaics

The Leckmans' signature gingerbread tiles (thank you, Leckmans!)

Posted by shock on November 19, 2003 | TrackBack

Wow, that looks amazing!!! I have a slight obsession with cocktail party menus. They're just so much fun. A few questions:

1. Did you make or buy the mini-tortillas?
2. How do you make Persephone's Punch?
3. Could you post the recipes for your ceviche and the mushroom and leek tartlettes?
4. Did you serve everything at room temp?
5. What did you make in advance?

Posted by: Anne on November 20, 2003 6:39 AM

1. I bought big tortillas, and used a ring mold to cut them down. I wanted to make them, but ran out of time. (see #5.)
2. I'll post the recipe for that up here.
3. Sure, look for them over the next few days.
4. Yep. I took out the cheeses a few hours in advance, so they could come up to temp. The only thing a little off was the tuna tartare - i plated that about 20 minutes before guests arrived, straight out of the fridge.
5. Everything was made that day - i got up and started cooking around 8am. There were a few grocery runs, and Patrick came over around 2 and helped out until 6.

Posted by: meriko on November 20, 2003 6:59 AM

Thanks for the fast answers, I'm excited to try out some of your recipes. By the way, how many guests did all that food serve?

Posted by: Anne on November 20, 2003 8:36 AM

Somewhere between 50 and 60?

Posted by: meriko on November 20, 2003 8:58 AM
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