chef secrets - blog

A Delray Dinner Party

I recently had the honor to prepare and cook for a large dinner party. The theme was my favorite: Italian Festival of Fishes. I couldn't wait to get started!

Hot Antipasti, grilled red & yellow peppers, zucchini, yellow squash, asparagus spears, artichoke hearts, mushrooms, pancetta, shrimp & scallops with a drizzle of rosemary lemon juice. I also prepared a cold Antipasti alla Veneziana with marinated shrimp, shrimp scampi, mussels, clams, calamari, lobster, extra virgin olive oil, thinly sliced garlic, hot chili flakes, italian flat parsley with a bit of lemon zest, juicy lemon wedges that rested on bed of red mustard greens.

Their appetizer included lightly herb-battered fried calamari and served it with a white wine garlic herb sauce and side marinara sauce for dipping pleasure. Next, I served baked Clam Oregenato and their main course featured Florida Lobster Tail smothered with a sauteed Rock Shrimp Scampi.

And last but not least, dessert! Wonderful Panna Cotta with fresh berries, chocolate almond pignoli cookies
and Lemoncello popsicles.

If you have a private party event planned, call 561-945-1471 for a complimentary consultation and proposal. 

1 comment (Add your own)

1. Dinner Party Chef wrote:
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Tue, May 30, 2017 @ 6:09 AM

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