Cuisine on the Desert

 

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.