Cold hors d’oeuvres
Shrimp Mousse, Raw Bar – Shrimp, clams and oysters served on the half shell.
hot hors d’oeuvres
Stuffed mushrooms, clams casino, chicken satay
Salads
Wedge salad, Greek salad, Watermelon and feta salad, Beet, arugula, and avocado salad
What the Guests See
A Unique Environment
This is one of my favorite things! Creating and designing is so much fun and allows me to share my vision. Inspiration comes from everywhere. It can come from a beautiful vase, a painting, or mother earth. The universe provides me with a magnificent pallet that feeds my soul and imagination. Whether I am designing a baby shower, beach party, or cookout paying attention to detail and making everyone feel special, produces that “WOW FACTOR”.
Featured Appetizer Recipe
Oysters Rockefeller
- 1 medium onion, finely chopped
- 1/2 cup butter, cubed
- 1 package (9 ounces) fresh spinach, torn
- 1 cup grated Romano cheese
- 1 tablespoon lemon juice
- 1/8 teaspoon pepper
- 2 pounds kosher salt
- 3 dozen fresh oysters in the shell, washed
In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.
