Here's a taste of what they served up! Plus some favorite tips from Chandelier Events on event food inspired by these innovative creations as seen in these beautiful images (all shot by one of our favs, Allan Zepeda). Oh, and Executive Chef Tessa Leibman's recipe for the most addictive, you'd-never-guess-they're-vegan Green Papaya Rolls ever!
Guests were greeted with fresh-poured water served with orange slices & rosemary.
(Obviously, the most elegant way you, too, can serve H2O!)
Shiraz dreamed up the French Toast Trio--
a passed version of their make-your-own french toast bar.
HEART BEET FRENCH TOAST
BEET JULIENNE, FENNEL, PEA SHOOT SLAW
GOAT CHEESE MOUSSE
FINES HERBES FRENCH TOAST
SMOKED SALMON, WATERCRESS CAVIAR
VANILLA BEAN FRENCH TOAST
CHAMPAGNE POACHED PEAR
PEAR CARAMEL REDUCTION, MINT LEAF
(Yes, French Toast-Three Ways is another idea you can serve up for a housewarming brunch, bridal or baby shower, or breakfast wedding reception--now that's chic!)
Quail Egg Sprinkled With Smoked Salt Resting on Frisee and Lardons Salad
served on a Porcelain Spoon
(Sunny & Divine!)
Green Papaya Roll, House Pickles Carrots, Walnut Pate,
Vietnamese Herbs, Lime Dressing
(For some reason these kept mysteriously disappearing!
Wink, wink. I loved them so much Tessa sent me the recipe ... see below).
Neroli Scented Ricotta Trifle
Broiled Grapefruit & Saffron Rock Candy
Shiraz's Green Papaya Roll with Pickled Carrots and Walnut Pate
Sent by Executive Chef, Tessa Liebman
This roll is great for vegans and anyone who enjoys healthy, South-East Asian inspired dishes. The walnut pate uses techniques popular in the raw food movement, making this extra energy-giving and healthy! It is also a great balance to heavier hors d’ouevres and perfect for spring and summer.
For the Roll:
1 green papaya (small, about 1.5 pounds)
1 medium sized carrot-julienne, about 2 inches long
¾ cup seasoned rice wine vinegar (I like Maruchan brand)
¼ cup water
1 tsp sugar
½ box of fresh pea shoots, trimmed to about 2 inches long (discard long stem or use in salads)
¼ cup cilantro leaves, picked off stem
½ cup mint leaves, picked off stem
1 cup walnut pate (see recipe below)
2 cups raw walnuts; soaked in water for between 2 and 12 hours (the longer you soak, the less acidic and more easily digested the nuts become)
1 shallot, roughly chopped
1 Tablespoon freshly squeezed lime juice
1 ½ Tablespoons soy sauce
2 teaspoons agave syrup (light)
Sea salt and cayenne pepper to taste
- Prepare the carrot pickles. Heat rice wine vinegar, water and sugar on the stovetop. Boil for one minute then allow to cool to about 150 degrees. Pour over julienned carrots and let cool to room temperature. Refrigerate when cooled.
- Peel, halve and seed the green papaya. Cut into rectangles of 2” x 3”. On a Japanese mandolin, slice into thin sheets (approx. the thickness of a nickel).
- Line up sheets on a cutting board and spread a thin layer of the walnut pate on each. Lay about 5 pickled carrots (drain liquid first), 3 pea shoots, 2 mint leaves and 2 cilantro leaves on each papaya slice. Roll up and secure with a small skewer or toothpick.
- If you need to store rolls (should be served as soon as made) for no more than a few hours (before party begins) wet and wring out a paper towel with water so it’s damp and drape on to of finished rolls. Refrigerate.