It was a gorgeous day for a picnic, and Well on Wheels welcomed the change of seasons this weekend with a festive summer feast. I was asked to cater an intimate outdoor party at a home in West Hartford for a client who loves animals. Her yard was filled with beautiful flowers that welcomed birds, butterflies, and guests.
The crudites platter was accompanied by a Cannelini Bean and Artichoke Puree topped with Parsley Oil. This was a lovely and luscious taste combination enhanced by a little bit of Dijon mustard.
For the salad I tossed baby spinach and fresh organic strawberries with a balsamic vinaigrette and toasted candied walnuts. Then I scattered some cute little pansy blossoms on top for a garnish.
The hot appetizer was Mushrooms with Toasted Walnut and Spinach Stuffing. The main entrees for the meal were Pasta Primavera with Snow Peas, Stringbeans, Carrots, and Cherry Tomatoes, and Ratatouille with Creamy Polenta. Guests helped themselves to seconds and thirds while raving over how delicious everything was.
We finished with Strawberry Rhubarb Tarts and Chocolate Covered Strawberries. These seasonal favorites put a smile on everyone's faces.
Thank you, Mona, for asking me to cater your party, and for including me on this special day!