My big event is just over a week away...yikes! I'm not going to jinx myself this time and say that I throw the best parties. But I will say that I've given out more invitations to this than I ever thought I would. And I seem to be getting a good response from chefs, so hopefully they'll keep their word and actually show-up! I'm keeping my fingers crossed!
I will tell you it's exciting to plan, even with all the stress. Basically, we're making this more of a cocktail party, rather than just a food show. We're having it at one of Boston's swankiest locations, with food and drinks, and then all the food that our vendors are bringing to show the chefs. The passed hors d'oeuvres are all going to be made with our food, so I get to help plan the menu!!! So far this is what I've picked...
Cold Hors d'oeuvres:
Herbed Goat Cheese with Figs
Lobster Rolls with Creme Fraiche
Serrano Ham with Piquillo Pepper Sauce
Some sort of Foie Gras as well...to be decided!
Hot Hors d'oeuvres:
Grilled Chorizo with Piquillo Peppers
Black Olive Risotto Cakes with Mascarpone
Wild Mushroom Empanadas with Roasted Tomatoes
So that's what I've got so far. We'll even have little menu cards for the trays with that food on it, so the chefs will know what products were used to make it. I'm not sure what specialty cocktails we'll have, but I'm sure if there's liquour the chefs will be happy! This is a picture of where it's being held. This place used to be a jail, but has been renovated into a hotel. We are on the top floor of the rotunda looking down over the lobby...
Ok, back to sending out invites. Have a great weekend!
Chow,
KK
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