and Walnut Salad
Coffee Brined Ribs
Salmon Marsala with Lemon Cream Sauce
Brown Sugar Glazed Lamb Chops
Red Velvet Trifle
Sweet Potato Pie Waffle a la mode
These were the items that our clients enjoyed yesterday. The pace was hectic. The presentation was captivating. The taste profile was delightful. The aroma was intoxicating. The feast was INCREDIBLE.
We had the opportunity to serve over 30 individuals — men and women whom we respect — and it was a situation where we wanted everything to be just right. We pulled out all the stops ~ Solidified Elements, Linens, the deserts, a robust crew. It was a dinner to remember.
So we decorated four tables. Sat them all and commenced with sharing Pinx culinary vision. As always the honey rolls (a staple for any dinner or lunch event we cater) were a hit. Dangerous, addicting and mmmmm were words that flowed from the lips after the rolls had entered them. The salads were all scarfed.
We moved to the entrees and they were as well received as the last day of the school year to graduating seniors. Some of the sides were such a departure from the “norm” that the recipes were requested. The salmon was neither pedestrian nor mundane.
We ended the journey with sweets that were as visually appealing as they were tasty. When the Executive Chef made her appearance, there was a roar of approval. Sadly I was sequestered in the kitchen and unable to see her response. I am certain it was worth the price of admission.
Then after the evening was done, and all the party was gone…we were left alone in the client’s home. To set the proper expectation, you must understand that the homeowner did mention to us several times (4 to be exact) that his kitchen had never looked like that: shall we say…extra utilized. Well we put team Pinx to work on the clean up under the direct supervision of Sarge aka Monk. After we had put in our labor and it was all said and done the homeowner told us the kitchen looked as good if not better than when we came. Way to go Sarge.
As one person said,” [we] made the common uncommon.” After all when you eat, though it is a necessary function of life, it should not be utilitarian, it should be satisfying and stimulating to every taste bud nestled in the mouth. Why shouldn’t the sweet and savory glands sing in harmony when a morsel melts on the tongue? Who says spicy and cool glands shouldn’t simultaneously resonate while relishing a bite? Carpe diem! No, rather carpe knife and fork! I’m sorry, I did it again didn’t I?
Life is short…eat something memorable.