Dinner on the Desert was beautifully prepared by Fabulous Food, a local catering company. Sometimes I cringe at catered food served for huge groups but I have to admit they did a superb job with this meal.
We started with this beautifully plated salad of micro greens, cherry tomatoes, shaved asparagus, zucchini and yellow squash with tri-colored quinoa and herbed champagne vinaigrette. It was delicious.
The main course was filet of beef with black garlic, baby carrots and cauliflower on a roasted purple potato puree. I was delighted to see that my steak was just the way I like it and the vegetables and sauces were very tasty.
Dessert was a Yuzu tart served with fresh raspberries, butterfly pea and a blood orange chip. I had never heard of butterfly pea before but I discovered it is an Asian plant used quite a bit in teas. The whole dessert was excellent with a lemony flavor.
As we were leaving, we were encouraged to take a donut for the road. I did and I saved it for breakfast the next morning. So my delicious evening carried over to the morning.