Cornish Hen stuffed with Cinnamon clove scented rice, honey dill glazed carrot and cranberry chuttney.
Raz el hanout roasted strip loin, currant cous cous, fig jam and crispy onion.
Pan roasted red snapper, olive quinoa grape leaf, tahina, roasted lemon & cucumber salad.
Basbousa. We served it with a honey cream and fresh berries. Not your typical wedding fare to say the least. I really enjoyed the evening and all the food prep. It's fun to switch up a routine and concentrate on just one thing every once in a while and its great to be able to teach the chefs a new approach or two. We did about 350 plates plus several stationary hor'derves, which is always fun to see come out of tiny kitchen.
Cornish Hen stuffed with Cinnamon clove scented rice, honey dill glazed carrot and cranberry chuttney.
Raz el hanout roasted strip loin, currant cous cous, fig jam and crispy onion.
Pan roasted red snapper, olive quinoa grape leaf, tahina, roasted lemon & cucumber salad.
Basbousa. We served it with a honey cream and fresh berries. Not your typical wedding fare to say the least. I really enjoyed the evening and all the food prep. It's fun to switch up a routine and concentrate on just one thing every once in a while and its great to be able to teach the chefs a new approach or two. We did about 350 plates plus several stationary hor'derves, which is always fun to see come out of tiny kitchen.
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