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| Pan Seared Duck Crostini w/ Caramelized Balsamic Onions & Poached Cherry and Plum Reduction. This passed appetizer will be a sure delight at our up coming Wedding at The Tea Plantation, Hosted by Lawson Roberts of White Tuxedo Productions |
As a Chef my goal is to create menus based on clients likes and dislikes. As a Chef/Owner sometimes I have to be more focused on the clients budget of the event. After all I do like to keep my lights on and my team paid. I will say for my clients, my love for being a Chef always wins over being the Owner. What can I say, I am a food guy. My passion runs wild with food not operations. I feel that is just one of the key components with New Dream the clients and food always comes first at an event, after all we are a catering company.
There are ways to get high end flavors into your menu with out spending a small fortune.
Example Picture Above: This is a good way to incorporate Duck into a menu. Its sliced thin and the Chefs are able to make many of these by using a single duck breast. By adding a poached cherry and a reduction sauce helps create bold & fresh flavors. A much more cost efficient way than serving a whole duck breast as your main course. Try using these as a passed appetizer for your cocktail hour. Like wise with photo below.
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| Fresh Ginger & Honey infused Tuna Tartar served in a Mini Cup |
