not your average house party part 2

Our goal at this party was to wait for guests to recover from the initial shock of our extravagant decor, then further overload their senses with aromas of our remarkable fare! Here’s how we did it…

We circulated the room with scrumptious hors d’ oeuvres. Tempura battered squash blossoms filled with herbed goat cheese (below), tamarind glazed shrimp and poblano duck, just to name a few.

Then we opened a sushi buffet for everyone who needed a bit more. A mix of traditional and eclectic rolls and sashimi! 

   

And for those who weren’t painfully stuffed just yet, we opened a paella station and a sophisticated dinner buffet.

The dinner buffet housed several items. Sizzling grit cakes with texas-style barbeque crab and braised beef short ribs dusted with gremolata (both shown below), being my two favorites!

We should have had caution signs about warning guests to leave room as they snacked, because then came dessert.

We passed crunchy pears with chocolate dipping sauce and gold tipped macaroons.

We even recreated one of the guest in attendance’s wedding cakes as a surprise for their anniversary (but with 2 tiers instead of 6)!

Let’s just say (as if you weren’t already convinced!) no party is complete without our exquisite culinary creations.