Neely Winery is Portola Valley’s first public winery. Congratulations on their first wine club pickup! It started with a bunch of flowers from the yard. We added some pretty tomatoes Some great volunteers And of course delicious wine to get… Herb Cheese Watermelon Radish Dill Pickled Carrot Flatbread Garlic Spread Tomato Zucchini Basil Fried Caper… continue reading
Pictures are not always easy to get during a catering, but here are a few along with the menu for Laird’s recent Tiger Day in Portola Valley. Tiger is an investment and peer education group for high-net worth individuals. Lunch Wine Braised Brisket Charred Broccoli and Red Onion Salad* Caesar Salad* Orzo Feta Lemon… continue reading
We made some great food for Sammy and Riley’s spooky Halloween Party! Spider Deviled Eggs Witch Lady Fingers with Blood Dip Black and Orange Twice Bakes And Mummy Dogs A yummy buffet and fun party!
Back to the beautiful Ananda Valley Farm in Half Moon Bay for this day retreat. Bowl Bar Menu EZ Seasoning Veggie Melange: Maple Dijon Brussels Sprouts, Carrots with Cumin Seed Mustard Seed and Lime, Cauliflower Rice with Caper Roasted Winter Squash with Green Chilies Lemongrass Tofu Multicolored Quinoa Chickpea with tomato and basil Raw… continue reading
Happy 50th Everyone Menu a private dinner party for 10 guests Charcuterie platter Fresh Romaine Starter with Avocado and Grapefruit Standing Devils Roasted Fig Blue Cheese Roulade Chicken Guacamole Cornbread Tower Kale, Date, Pecorino, Pinenut Avocado Salad Laura’s Moussaka Roasted Carrot and Striped Zucchini with Pistachio Yogurt Maple Dijon Brussels Sprouts with Ras el… continue reading
We did the appetizers for this fantastic party! Caprese Skewer | Basil, Tomato, Marinated Mozzarella | Parmesan Shortbread Beef Carpaccio Crostini | Fried Caper | Dry Jack Brie quesadilla | Pickled Jalapeno | Raspberry Chipotle Sauce | Heart Garnish The heart is a umeboshi-pickled watermelon radish. Congrats to both of you!
A group of good friends always talked about traveling to Morocco for a girls trip, but never made it. So for a surprise 50th birthday, we turned an old barn into Morocco instead! Start with a red rug. Add tables supported by milk crates, benches, parachutes to fill the ceiling and walls. and lots of… continue reading
“We were delighted to have Laura be our private chef for a dinner party at our house. Her food was delicious and she was a joy to work with. We can’t wait to have another party and work with her again.” Grassfed Beef Crostini | Green Pepper Corn | Dry Jack | Daikon Sprout Three… continue reading
Shrimp in Homemade Ice Bowl And the cookies!!! Caramel Turtles
Preparing the entree – Grilled Flank Steak Time for Appy Hour! Appetizers were Mango Mint and Crab Spring roll with Grilled Pineapple Salsa And Candy-Coated Brie The entree was Grilled Flank Steak Pinwheels with Prosciutto, Provolone and Basil Dessert – cheesecake from Prolific Oven, Palo Alto Make a wish! Wishing you many, many more.