A gorgeous sunny day marked the beginning of a new chapter for the guest of honor whose retirement was celebrated with a touching farewell party. Laughter, tears, and delectable food were shared all around, paying proper tribute to the closing of a long, impactful career.
V – Vegetarian N – Contains Nuts GF – Does Not Contain Gluten
Pulled Brisket Barbacoa
Set atop a mini jalapeño corn muffin garnished with chopped parsley.
BBQ Chicken & Jalapeño Jack Cheese Dumplings
With crisped onions and BBQ sauce.
Shrimp Pico de Gallo GF
Served in a tortilla cup.
Quiche Lorraine Diamonds
Shrimp, crabstick, asparagus, cilantro, spicy mayo and tempura crunch inside, topped with Japanese guacamole, potato crunch and green and red tobiko.
Petite Falafel Burgers V
Served in halved mini pita with shredded lettuce, diced tomato, tahini and harissa.
French Fries V I GF
Served in a paper cone with ketchup.
Wild Mushroom Pizza Squares V
Topped with smoked mozzarella cheese.
Tomato Herb Relish Bruschetta V
Hors d’oeuvre size Tuscan crostini topped with tomato, onion and fresh herb relish.
Corn & Zucchini Quesadillas V
Provided by host.
Sweet n’ Salty S’mores N
Candied bacon, torched marshmallows and Nutella® on brown sugar shortbread cookies.
Mini Turtle Cheesecake Tartlets V I N
Café French Macarons V I N I GF
With coffee cream filling.
Praline Choco Taco V I N
Chocolate wonton filled with praline butter cream, garnished with a white chocolate drizzle.
Strawberry Shortcake V
Garnished with a whipped cream rosette and a sliced strawberry, served in a mini martini glass with a silver demitasse spoon.
Apple Pie Lollipops V