Cooler days visited over the weekend, and it set the inspiration for a dinner that embraced the seasonal change! At Brian Beal Moore Catering, we crafted a simple, yet indulgent, evening that was perfectly delicious.
During cocktail hour, Veuve Clicquot poured freely while several of our exclusive and exciting canapés were enjoyed. I certainly don’t believe that there is one other caterer in the country that offers Venison and Cherry Sausage on a Hoe Cake with Crunchy Purple Slaw! It is a bit rustic, and a tad sophisticated - and a great conversation starter.
Seated at the table, guests were served an artfully composed salad, whose farm-stand ingredients were fresh and seasonal, combining a variety of tastes and textures. (We prepare our own Roquefort Dressing, and it really adds a certain “umpff!” that is unquestionably delightful.) The bitter Arugula and sharp Endive riffed easily on the sprightly Fennel. We roast our own Organic Beets, and perfectly paired them with supremes of Floridian Tangelo. Scattered about the composition were Broken Walnuts and Sunflower Kernels adding bits of crunch with every bite.
Now the the most luxurious offering of the evening was our Chicken Pot Pie. What’s that? You don’t think of a Pot Pie as being a luxury item? Well…
Every ingredient is organic and of the best quality. We roast the chicken bone-in and skin-on, to achieve the best flavor - then we take the roasted bones and prepare a rich homemade stock. Right there you’ve the strong foundation! To this we incorporate the fresh vegetables, with a not too sinful amount of butter and cream. Finally, we roll out a multi-layered crust that becomes a crisp/tender/flaky crown that one simply cannot help but devour.
As we often do, we end a meal with an Affogato. It is so chic and delicious, and always welcome. This evening we passed a carafe of Kahlua and let the guests add a bit to their liking..
Of course, if you would like any of our recipes, re-written with the home cook in mind, just let us know!
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