Blog

found loves: bits and sips

October 4, 2011

here are a few up and coming ideas for catering to salivate over.

 

Brulée cinnamon French toast with seared fois gras, ice cider gelée glazed with choice of cape gooseberry, bing cherry, blackberry, or apple coupled with Antolino Brongo Cryomalus ice cider from Kindred Spirits Catering in Toronto

Arancini de riso with butternut squash, sage, mascarpone, and brown butter pancetta vinaigrette paired with a pumpkin martini with cream liqueur, vanilla vodka, pumpkin spice syrup, and garnished with whipped cream and a cinnamon stick from Choura Events in Long Beach, California

 

Lindsey