Tamarind Barbeque Chicken with Thai Basil Puree in Savory Cones
While on a trip to New York, we experienced a fantastic little appetizer… Tamarind Barbeque Chicken with Thai Basil Puree in Savory Cones. I immediately began working on replicating the flavors.
I roasted a whole, organic, free-range chicken and pulled all the meat from the bone (I then started to prepared chicken stock with the bones, no canned stock for us, thank you!).
For the tamarind barbeque sauce, I mixed tamarind paste with honey, chile garlic paste, cilantro, garlic, hoisin, ginger and chives. Turned out sweet and tangy all at once.
The thai basil puree is pretty simple, basil, garlic, scallion and parsley pureed with a little canola, lime zest and salt.
An easy way to serve this appetizer, would be to fry wontons, top it with the chicken,drizzle with a little basil puree and top it with either a cilantro sprig or fresh chives.
One of the best things about being a caterer is playing with our food! We are going to be experimenting this week with cake “lollipops”. We are catering an event for Children’s Mercy Hospital, and thought they would be whimsical and cheery. We’ll keep you posted.
Corporate Catering, Palm Pre Launch Party
We created the menu for the Palm Pre Launch Party that was held in 10 cities nationwide. In Kansas City, the party was held at Sprint Studio. Sprint CEO Dan Hesse was on site giving interviews to local media, and talking to customers who preregistered to buy the newest phone. Cheifs players Dwayne Bowe and Matt Cassel were at the event signing autographs for the guests. What a nice way to treat your account holders.
Caprese Skewers Drizzled with Orange Olive Oil
Sun-Dried Tomato Palmiers
Smokey Tomato & Corn Bruschetta with Bacon
Petite Black Bean Tacos with Mango Creme Fraiche and Pico de Gallo
Corporate Anniversary Party
We helped to coordinate this corporate anniversary party, with the corporate event planner. We can handle all of the details from the floral design to ice sculptures. We had four different stations of food, to keep the guests entertained during the evening. We had a Bruschetta Station, Carving Station, Pasta Station and a Petite Dessert Station. It was a fun way to celebrate 20 years of success for Touchnet!
Ice Display created by Cool Carvings
Bruschetta Station with Large Floral Display coordinated with Company Colors
House Made Strawberry Shortcakes in Mini Martini Glasses
Truman Library Fellowship Event
We catered a cocktail reception thanking the fellows of the Truman Library. What a fun way to be honored! We had an opportunity to use Farm Fresh Vegetables for this event, from Goode Natured Farms. A great addition to any summer party.
Farm Fresh Vegetables from Goode Natured Farms
Roasted Red Pepper, Basil & Feta Tartlets
Homemade Sugar Cookies with Red & Blue Sugar
Corporate Catering, Berry Trifles
We recently catered a corporate event in Lawrence, Kansas. The clients wanted a fun spring dessert. We served Berry Trifles in a wine glass, the guests loved the light and seasonal flavors of this dessert.
Berry Trifles
Seasonal Spring Hors d’oeuvres
These are some nice seasonal hors d’oeuvres to have at a spring event. We served these last week at a wedding reception, and they were a hit!
Brie with Apricot Jam and Blackberries
Farm Fresh Asparagus with Nicoise Olive Viniagrette and Parmesan Curls
Beef Crostini with White Truffle Oil Drizzle