No party is complete without a specialty cocktail or mocktail. This peach champagne cocktail is the perfect refreshing summer drink. You can also mix this up with mango, passionfruit, pear or any one of your favorite juices.
This first course trio set the tone for the dinner portion of the evening. From right to left we have the 18 Ingredient Shanghai Slaw originally created by Toben in the kitchen’s of Susur Lee. Next we served a Seared Scallop with Mango Kim Chi, Beluga Lentils with a Purple Kale Salad and a Mango-Ginger Vinaigrette. To finish off the course we served a Summer Quinoa with Peking Style Chicken, Sugar Snap Peas and a Miso-Mustard Vinaigrette.
Passed mini desserts are a great way to end a fabulous meal. From the top we have vanilla and chocolate cheesecake lollipops covered with milk and white chocolate. Bring back the nostalgia of your youth camping trips with the mini s’more tartlets below. And who can say no to a sinfully decadent bite sized brownie. These are just a few of our wide array of available desserts.
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