November Events: A Sampling

Beautiful Night at the Flagler Museum

We recently did a wonderful event at the Flagler Museum.  What a beautiful venue!  Guests were butler passed Main Lobster Pot Pies, Tuna Tartar, Stuffed Cremini Caps, Short Rib Sliders and Lamb Bruschetta.  

Tuna Tartar

For dinner, several food stations were set-up which included Buffalo Tenderloin, Cedar Plank Salmon, Fiocchi, Seafood Station with East Coast Oysters and Jumbo Shrimp and Crab Martinis. 

Seafood Display

Oyster and Shrimp Bar

Buffalo Tenderloin Station

Elegant desserts like Warm Cinnamon and Sugar Beignets with Caramel Bourbon Sauce, Chocolate Espresso Bread Pudding with Bailey’s Irish Cream Infused Mousse, and Key Lime Martinis were passed around.  Before guests left, they enjoyed drinks from the Cappuccino and Espresso Bar with a decadent array of Chocolate Truffles and Vanilla-Honey Pistachio Biscotti.

Cheese Display

Colorful Temple Event

At Temple Beth El, we catered a very fun and colorful B’Nai Mitzvah.  Guests munched on the following butler passed hors d’oeuvres:

Baked Brie Tartlets with Apricot and Candied Walnuts

Grilled Margarita Flatbreads with Tomato, Basil and Mozzarella

Grilled Chicken and Broccoli Rabe Sausages with Honey Grilled Apple

Vegetable Spring Rolls

Orange Chili Beef in Mini Wonton Cups

Seared Tuna on Chilled Spoons with Mango Ponzu


In addition, guests enjoyed the Sushi Bar and Carving Station with Garlic Marinated Beef Tenderloin.  Entrée stations included a Mediterranean station with Lamb Schwarma, Tahini and Mango Chutney, Israeli Couscous, Cucumber and Tomato Salad and Pita Bread and an Asian Stir-Fry Station with Chicken Stir-Fry, Stir-Fried Vegetables, Fried Rice and Lo-Mein Noodles.

Carving Station

Sushi Bar

After dinner, adults were treated to a Volcano Cake Station while kids enjoyed the Candy Bar and Chocolate Fountain. 

Candy Bar

Gone Fishing

Linzi Events did an excellent job with decorating at an event we catered at the Fishing Hall of Fame.  Guests enjoyed the underwater décor while dining on hors d’oeuvres that included:

Hoisen Glazed Baby Lamb Chops
Franks in a Blanket

Turkey and Brie Sliders with Caramelized Onions

Seared Tenderloin on Crisp Potato Pancake with Horseradish Cream

Peking Style Duck in Mini Cones

Macaroni and Cheese with Truffle Oil in Demi Tasse Cups

Baked Brie Tartlets with Apricot and Candied Walnuts

Baked Clams Oreganato on the Half Shell

Sushi Station

Jumbo Shrimp and Snow Crab Display

Franks in a Blanket

Shrimp and Snow Crab Display

For the first course, guests sipped on Fresh Tomato Gazpacho accompanied by Mini Burratta.  The entrée was a dual plate of Grilled Filet Mignon with Crispy Steakhouse Onion Rings atop Savory Herb Risotto Cake and Maine Lobster Tail drizzled with Mango Beurre Blanc atop Cream Spinach Terrine.

The kids loved the Slider Bar with Curly Fries, Chicken Fingers and Caesar Salad Cones.  After dinner, they enjoyed fresh fried Donuts, Cheesecake Lollipops and Ice Cream.  They also sipped on Frozen Hot Chocolate throughout the night.