How flattering to be asked to cater a 30th birthday party, one at which your cooking is to be the main surprise. In the past couple of years, we have learned (on the spot and with a lot of great help and support and cheerleading) how to cook up some courses for people who are not members of our sometimes opinionated but always forgiving immediate families.
Starting from 4 courses/8 plates/30 popsicles, and at last count, 5 courses/28 plates/all tomatoes, we've lucked out with many opportunities that just cropped up. We've taught an occasional vegetarian cooking class, and in February, we assembled a birthday party picnic for about 20 folks...but catering? Now that's something big. Something, well...intimidating. Bravely, we jumped right on in and did it, though, because why not? Happy to say it ended up being a great experience last weekend.
The Manns and their wonderful friends and family welcomed us and made us feel at home at their party. We happily planned and tested for weeks and prepped non-stop from end-of-winter morning farmers' market to early afternoon last-minute grocery run; a minute or two of panic and nerves gave way to calm and focused pre-party assembling with the goal of making 6 all-from-scratch vegetarian appetizers pretty and delicious. Here's what was on the menu.
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Peanut Noodle Salad Lettuce Wraps with Basil and Cucumber and tied with Spring Onion
Green Pea Hummus with Pea Shoots and Blooms
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What a good time we had sharing our kind of cooking with such appreciate folks. And now we're wondering -- and kind of plotting a little bit and dreaming a whole lot -- what's next on the agenda? We'll be sure to keep you posted.