Yesterday I catered a small open house for a Realtor in Estes Park, Colorado. He was showcasing a newly built home to other realtors in town. The house looked incredible. I should have taken some pictures of the place. The client wanted a simple “wine and appetizer” menu, and wasn’t very picky with what I came up with. We discussed the budget and I came up with, what I felt like, a nice menu that would match the feel of the house. Here’s the menu I decided on:
Spinach and feta phyllo triangles
Wid Mushroom and Blue Cheese phyllo triangles
Pepper crusted Sirloin and Pearl Onion kabobs
Molasses Spiced Cookies
Cranberry Phyllo Baskets
I paired the food with a Gewürztraminer from Columbia Crest and a Beringer Founder’s Cabernet Sauvignon.
When catering an event like this I think it’s important that the food is complementary to the venue. The house that was being showed was brand new. It had a balanced feel of modern and rustic (it is Estes Park, after all) and there were great attention to details in each room. My goal was to have the food offer a similar feel. I folded each phyllo triangle myself. I made the phyllo baskets rather than buying an inferior pre-made shell. It takes time to focus on these details, but the end result speaks for itself.
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