Orcas Island Fun House Fundraiser

 The year my company was selected to cater the Annual Orcas Island Fun House Fundraiser. It was awesome! The venue was a private airplane hanger in East Sound. There was a whole team of volunteers taking care of every detail. The decorations were over the top. My job was to design a delicious plated sit down menu complete with appetizers and a plated dessert that could be executed on site with minimal facilities.

    I have the best crew and we got it done! 

Everyone had a great time and they exceeded their fund raising goal.

MENU

BAR 
Spiced bar nuts

Stationary Appetizers
Artisan Cheese Selection including House made Ricotta with Seasonal Spiced Fruit Compote , Layered Pesto Torte sprinkled with Pine Nuts, with Homemade Toasts, Crackers
Hummus with Market Crudity

Tray Passed
Brie with Fig Jam served on Currant toasts
Fresh Mozzarella on Giovanni with herb pesto
Diablo prawns lime cilantro aioli
5 Spice Lamb meatball with plum chutney
Chorizo stuffed Dates wrapped in Bacon

Organic Island Baby Green with Blue Berries, Candied Pecans, and Gorgonzola dressed in balsamic Vinaigrette 

Cedar Plank Roasted Salmon with orange, ginger,  miso sauce
Quinoa Tabouli with tomatoes, cucumbers, fresh mint and parsley
or
Duo of Stuffed Summer Squash and Pepper. Quinoa, currants, sweet onions, garlic, kalamata olives, basil, italian parsley, toasted pine nuts. Served with fresh tomato relish and crumbled Feta 

Pesto Green Beans

Cornbread with  jalapeno honey butter

Dessert Trio
Double Chocolate Zucchini cake Piped ganache 
Coconut Macaroon Tarts with Lemon Curd Filling 
Hazel Nut Carmel Bar

Stationary Appetizers

Artisan Cheese Selection including House made Ricotta with Seasonal Spiced Fruit Compote , Layered Pesto Torte sprinkled with Pine Nuts, with Homemade Toasts, Crackers

Hummus with Market Crudity

5 Spice Lamb meatball with plum chutney

Chorizo stuffed Dates wrapped in Bacon

Cornbread with  jalapeno honey butter

Cedar Plank Roasted Salmon with orange, ginger,  miso sauce

Quinoa Tabouli with tomatoes, cucumbers, fresh mint and parsley

Duo of Stuffed Summer Squash and Pepper. Quinoa, currants, sweet onions, garlic, kalamata olives, basil, italian parsley, toasted pine nuts. Served with fresh tomato relish and crumbled Feta 

Dessert Trio

Double Chocolate Zucchini cake Piped ganache 

Coconut Macaroon Tarts with Lemon Curd Filling 

Hazel Nut Carmel Bar

White Point Wedding Picnic Brunch

 I loved catering this event, a casual but delicious picnic brunch the day after the Big Roche Harbor Wedding. The weather was perfect! The site was a beautiful undeveloped waterfront lot. There was a hose but not much else. We brought in tents, tables, chairs and cornflower blue tables clothes. The hostess and her daughter and I brainstormed up the menu with the instructions that I use the best seasonal ingredients. Of course! 

The Menu

Pulled Pork Sliders served with house made pickled red onions, ginger molasses BBQ  sauce,  jalapenos, pickles and shredded cabbage

Oyster Poor Boy Sliders with sweet spicy tarter sauce and shredded cabbage

Lamb Sliders served with feta and mint, parsley pesto

Platters of Salmon Lox served with capers, slivered onions, lemon dill cream cheese

pumpernickel rye bread and toasts

Imported and Local Artisan Cheese and Salumi Board garnished with olives, cornichons, salted nuts and sliced melon, crackers and breads 

Organic Local Green Salad with Red Wine vinegar orange vinaigrette

Fingerling Potatoes, Green Olives, Celery,  Scallions, Tarragon

            Italian Parsley marinated in a grainy mustard vinaigrette  

         

Platter of Chilled Asparagus with drizzle of lemon olive olive a finely chopped egg

Fresh Fruit Short Cake using best of the season Berries

Coffee and Tea 

Bloody Mary Bar Set-up. Mixer and Garnish

Plus 10 Dozen Roche Harbor Donuts!

Oyster Poor Boy Sliders with sweet spicy tarter sauce and shredded cabbage

Lamb Sliders served with feta and mint, parsley pesto

Imported and Local Artisan Cheese and Salumi Board garnished with olives, cornichons, salted nuts and sliced melon, crackers and breads 

         

Platter of Chilled Asparagus with drizzle of lemon olive olive a finely chopped egg

Organic Local Green Salad with Red Wine vinegar orange vinaigrette

Platters of Salmon Lox served with capers, slivered onions, lemon dill cream cheese

pumpernickel rye bread and toasts

Fresh Fruit Short Cake using best of the season Berries

Plus 10 Dozen Roche Harbor Donuts!