Some Delta Faucet clients definitely got a treat when they attended a Jonathan Byrd’s catered cocktail hour and a Cheryl Crow concert at The Palladium!
A very special group of 25 arrived in the Adams room at the Palladium about an hour before showtime to be treated to a light dinner before the show. The client wanted to ensure that the guests were able to try something a little adventurous and new, so Chef Brett made sure to create a custom menu!
The stations began with a simple, yet elegant salad display featuring a variety of salads, including Baby Tomato Dill with Sweet Onion, Grilled Corn, Asparagus and Chive, and Sugar Snap Pea, Red Pepper, and Almond.
After guests were done sampling their salads, they were free to move on to the Vol-au-vent Bar, which included a small, hollow puff pastry to be topped with their choice of shrimp scampi, chicken marsala, or chianti braised beef, see below!
The next station featured a chef-manned action salmon satay and grilled vegetable kabob. This station gave guest the choice of five different dips and sauces to ensure that they could really customize their dish! The options included Sweet Chili Glaze, Grain Mustard Demi-Glace, Ginger Fig Jam, Garlic Chive Aioli, and Toasted Walnut Pesto.
On the other half of the table, chef offered a choice of savory Barley and Rosemary or Potato Leek pancakes. Chef wanted to make sure everyone had plenty of flavor combinations so he also offered Artichoke Salsa, Spiced Onion and Apple Compote, Olive Tapenade, Roasted Tomato Chutney, and Balsamic Glazed Sweet Onions.
As a sweet treat before the concert, our Pastry Chef, Kristen made fresh berry flambe to serve over a choice of a flourless chocolate torte or white chocolate ganache pastry.