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