Here it is, the middle of September already! We've just completed our two Farm-To-Table dinners out at the Old 1862 Ranch. Our friends, Jan and Jim, own a ranch just north of Reno and for the last three years, we have held a Farm-to-Table dinner. The first year we offered only one dinner, but for the last two years we have offered the same dinner two Saturdays in a row. We take only 50 people (at least that's what we keep saying, lol) but the number seemed to creep up to 60 both nights. AND, we sold out two weeks before the event-a record for us!
The ranch really is beautiful and every one seemed to have a grand time! For appetizers, we served Zucchini-Basil Mini Quiches, Roasted Pear-Butternut Squash Soup (in 2oz plastic shot glasses), Morroccan Carrot Soup, Ratatioulle Tart with Caramelized Onion-Tomato Jam, and Delicata squash served two ways, one maple glazed, the other with rosemary and sage.
I am pleased to report that we got rave reviews of all the food! My sister, Janell and my friend Neda helped out this year (that's Neda plating appetizers) as well as three TMCC culinary students, Nikki, Christopher and Matt.
Jan and Jim's new neighbors, Jessica and Eric, were our servers as well as the third culinary student, Matt.
The next course was a salad course. We served an Endive and Pear Salad with a Raspberry-Balsamic dressing. Yummy!
Entrees offered were Pepper-crusted Bison Steaks with a Red Wine-Shallot marmalade or Prosciutto-Stuffed Chicken Breasts with a Wild Mushroom Sauce or Eggplant Parcels with tomato, mozzarella and herbs. Sides were Perfect Fingerling Potatoes (this recipe was from Tyler Florence of the Food Network) and Garlicky Green Beans. My sister took pictures as well as helped in the kitchen so she forgot to get a picture of any of the plated entrees.
Next, we offered a cheese course. The French say that "a dessert without cheese is like a beautiful woman with one eye." I am sure it sounds much prettier in when French is spoken! Jim made the cheese boards himself and they worked well. Aren't the red grapes gorgeous?
Next came dessert: a Mascarpone Cheesecake with Roasted Cashew Crust served with a Passion Fruit Caramel Sauce. It came out SO smooth and creamy!
It was a lot of work and consummed most of the last two weeks, preparing food, baking (I made all the dinner rolls for these events-over 120 rolls for each dinner!), shopping, planning, organizing, etc. Will I get any business out of this? I can only hope. I had some pamphlets out, and several people said they would be calling. Only time will tell if I get any catering jobs.
Time for bed now, but I will leave you with a few more pictures....
And then there's me, working hard!
