Happy New Year!

Cheers to a new year!  Here is hoping that 2011 will be a great year for everyone!

A New Year's Eve to Remember

Chez Gourmet closed the year with one of our best and most fabulous parties yet!  We rang in the New Year oceanside with a spectacle of entertainers, decor and, of course, food!  However, it would never have come together without some great collaboration.  Chez Gourmet would like to give special thanks to the following:

Tent n' Events for setting up the floor and tenting  

Event Studio Productions for providing the Lady Gaga Impersonator

Top Hat Productions for providing the fortune teller and amazing contortionist

And last, but certainly not least, Dazzle Creative Events who were instrumental in creating the spectacular vision and coordinating the entire evening from the very cool glow in the dark stilt walkers and jugglers to their excellent team of professionals including Jose Graterol Designs who provided the absolutely stunning flowers and centerpieces, SFL Productions for the lighting and technical equipment and Nuage Design for the bold and beautiful furniture.

Now, let's get to the food!  We did an exquisite array of butler passed hors d'oeuvres that included Lacquered Scallops with Orange Chili Sauce, Ahi Tuna on Chilled Spoons with Papaya Ponzu, Grilled Calamari Rings with Lemon Aioli, Diced Mozzarella & Tomatoes on Edible Spoons with Balsamic Drizzle and much more. 

Grilled Calamari Rings with Lemon Aioli

For dinner, guests enjoyed small plate selections served tapas-style.

Lobster Three Ways - Grilled Lobster Tail with Key Lime Butter, Lobster Risotto, Lobster Cake with Spicy Mustard Sauce

Vegetarian Option - Grilled Portabello Mushroom with Herb Chevre, Roasted Bell Pepper and Arugula

Poultry Course - Chinese Chicken Char-Sui with Mango Salsa and Sesame Noodles

Meat Course - Balsamic Glazed Lamb Chops with Caramelized Onions and Pan-Seared Silver Dollar Potato Crisps

From the Sea - Seared Wild Salmon with Sundried Tomato Vinaigrette and Fresh Tomato Bruschetta on a Bed of Wilted Garlicky Spinach

And finally, thank you to our staff for all of your hard work!  

Happy 2011 Everyone!