Food for Art

Last night I catered an artist reception for the "Art in a Healing Place" Art Place exhibit at the Yale Medical Building. The exhibit was gorgeous and I think everyone was pleased with the spread.

I made a nice Vegetable Crudites with Artichoke Butter Bean Dip, Morroccan Roasted Eggplant and Red Pepper Caviar with Pita Wedges, Pistacio Crusted Herbed Tofutti Cream Cheese Ball with Crackers, Kalamata Olive Tapenade on Crostini, Eggless Egg Salad on Endive Leaves (this one drew the most attention from newly converted non-vegans!), Cherry Tomato Halves with Avocado Cream and Fresh Fruit Platter.

Thanks to all who came and enjoyed!

Kalamata Olive Tapenade on Crostini, Eggless Egg Salad on Endive Leaves, Cherry Tomato Halves with Avocado Cream

Vegetable Crudites with Artichoke Butter Bean Dip