Swinging Sixties Birthday Bash - you bet your bippee this Party will be fun

As custom boutique caterers we are often asked to
come up with menu and decor ideas for a specific theme celebration

This week the challenge and fun was to envision ideas for a

SWINGING SIXTIES 65th birthday bash for a client in Connecticut.

here are some menu thoughts that reflect the swinging sixties theme...,

choose 6-10 savory selections

~ Swiss Miss Wine + Cheese Fondue 

with Dippable crusty breads, 

baby potato + veggies    

~ Pass the Pastrami Cigars 

Spice Cured Pork Pastrami dabbed with honey mustard, 

wrapped around a honey whole wheat pretzel stick

served from a cigar box

~ Go Go Mac-n-Cheese Lollipops


Amazing balls of Moms homemade 

mac-n-cheese kicked up a bit
Rolled in panko 

Crispy Gooey Deliciousness on a Lollipop Stick!!

other mac and cheese ideas

mac and cheese station served from demitasse cups

Lobster Mac and Cheese Pots

Singing the Blues Gorgonzola Mac and Cheese

Porky the Pigs Mac and Cheese with Pancetta 

Chicken of the Sea Tuna Casserole

Mac and Cheese Cupcakes

~ Cows in the Comforter 


All Beef kosher mini hot dogs  

blanketed in pastry blanket 

+ served from a catchers mitt 

with zesty apricot mustard

~Franks n Beans 

Kobe Beef Hot Dogs with Gourmet Baked Beans

in individual mini kettle pots 

~ Swedish meatballs glazed with ligonberry sauce 
with pretzel stick "skewer"

~ Elvis' P + J  Hound Dog Pinwheels

Organic Peanut Butter, Banana, 

Strawberry Amaretto Jelly + Crispy Nieman Ranch Bacon

not your mom's Peanut butter and Jelly

~ Mod Squad Meatloaf Cup Cakes 

Mom’s beef or turkey meatloaf baked in a mini cupcake 

and “frosted” with wasabi or traditional mashed potato 

topped with a cherry tomato with a chive “stem” 

served from a old fashioned cake stand platter  

(can have a few vegetarian sheppards pie for vegetarians)

~ Short Plate of Short Rib Meatloaf with Gravy , 
Mashers + Petit Point Peas

~ Twisted Chicken Pot Pie Martinis 

served in cocktail glass topped with 

rounds of flakey puff pastry

~ Deviled eggs with Curried Mango Dressing 

~ Andy Warhols 

Tomato Soup & Grilled Cheese Sandwiches


Roasted Tomato Soup Sips in Tall shot Glasses 

served with wedges of mini grilled pepato cheese, 

mango chutney + scallions 
other options - grilled cheese + crispy bacon, 
st andre + apricot mustard, cheddar + maple horseradish,
gorgonzola + pear

~Hawaii Five-O coconut crusted shrimp (or chicken) 

served with asian honey lime chili jam 

on a “swimming pool platter” with a lei garnish 

~New School Peking Duck takes a Bow  

Hudson Valley Smoked Duck with 

hoison plum sauce + scallions in mini bao.  

Sizzling Slider Bar

cooked fresh in front of your guests by the Chef

*selections can include beef, turkey, chicken, lamb, veggie burgers

 

   

choose 4-6 sweet selections 

warm chocolate chip cookies and cold milk shots 

fresh from the oven yummy  chocolate chip cookies 

with ice cold milk shooters

 

frosting shots 

homemade double chocolate, raspberry swirl  

or coconut meringue frosting shots 

served with demitasse spoon


soda jerk  milk shakes
frosty chocolate, vanilla + strawberry shakes

mom’s apple pie tartlets – sautéed brown sugar 

+ cardamom organic apple, 

graham cracker crumble + cinnamon 

spiked whipped cream in a bite sized tart shell

chocolate and pistachio crusted cream puff lollipops

or martini glasses with trio of cream puffs

reeses pieces – handmade pastry cup 

brushed with chocolate and 

filled with creamy peanut butter mousse

nostalgic rock candy swizzle sticks 

crunch the colorful rock candy right off the stick

 

banana rama  poppers 

mini ice cream cones with sliced banana, 

fudge sauce and whipped cream

I dream of Jeannie Apricots – sun-dried apricots 

piped with rosewater scented mascarpone 
dotted 

with pistachios and dried cherries

new age baked Alaska -  rosemary shortbread 

crust, grilled pineapple, fresh coconut meringue 

and vanilla bean ice cream, prepared by 

our chef in front of your guests – can be done 

as a large or individually bruleed portions...

                                           

Comfort Food >>>> Finger Food with an Summer Attitude

shrimp and chips

- not your daddy's fish and chips

Philly Cheesesteaks the CuisinEtc way -

with filet of beef, pepato cheese fondue

& caramelized zinfandel onion chutney

summer corn salsa

with grilled corn & grilled pineapple

in mini corn cups

cilantro corn fritters

with tequila shrimp & chipotle crema

citrus marinated shrimp

summer berry vodka gastrique pipette

sail away with

cones of tortellini antipasto salad

whimsical housemade cheesy flatbreads

tuscan pesto & sundried tomato cheese torta

thai lotus cups with peanut chicken -

skewerless satay

no picks, sticks or mess...

jelly donut bytes

with double chocolate milk shake sippers

Priscillas Graduation - Sweating in CT

Rick and Jo-Ann Babchak are long time customers who have become friends throughout the years. They are the proud parents of 4 gorgeous young woman and we are proud to say that we have catered many of the important events in this family's life. Eleven years ago we catered the "baby" of the family, CiCi's baptism and just this past weekend we catered the eldest daughter, Priscilla's high school graduation party.

This weekend was the start of record breaking horrible hot weather and unfortunately

there is no airconditioning in the Babchak residence

- although we did persuade Rick to put a window unit in the dining room

to keep the food at a cooler temperature.

The rest of the party was a hot mess, but fun anyhow....

Despite the heat everyone

from the staff

to the smallest kids

to the older relatives

and adults had a blast

- it was a fun party and we all enjoyed it.

The first hour and a half consisted of

Chef Andrew pumping out

"comfort food with an attitude"

we served mostly kid friendly hors d'oeuvres

with a few twists

...cows in the comforter - a signature presentation

of mini all beef hot dogs wrapped in a

pastry blanket served in a catchers mitt in a field of wheatgrass

...house made pizza bytes on tomcat foccacia

...meatball sliders in housemade cheddar biscuits

...moroccan salmon cakes spiced with chermoula

...tempura shrimp with sesame lemon glaze

...smoked salmon biscuits with wasabi cream cheese

...4 cheese puff cigars

...jewels of siam - filet mignon with asian glaze

atop cucumber crowns with veggie jewels

...sassy indian samosas

- mini potato and veggie bytes

served with our signature coconut cilantro chutney

...Priscilla's chicken parmesan crostinis

- a special request for the guest of honor

I think there were a few more offerings but for the moment they escape my memory

the dinner buffet was awesome - there was something for everyone
and lots of unusual offerings that the guests went gagga over

Chef Andrew Crossan and his assistant Chef Tom Kaelin
worked a flambee cheese station

using a half a wheel of pecorino romano,

the cuisinEtc chefs flambeed the cheese
with Grappa,

scrapping the softened cheese

and added orchetta pasta that
had been heated and tossed with

fabulous walnut basil pesto

that I personally
made using farmers market basil,

lots of fresh garlic, fresh california walnuts

and fruity EVOO.

I didn't seem to get a photo of the flames

but here's how the chefs did it

Tom and Andrew make a good team


and here's a photo of the kids oggling the whole procedure

for sure the flambe cheese station is a quick fire draw,

it gets everyones attention and they are always amazed

at how cuisinetc does this!

doing what cuisinEtc does best, eater-tainment...

Because the guest count of 150 or so,
was equally divided between adults and kids
(ranging from 8-18) we decided to go heavy
on the pasta offerings.

The asian crab salad featured a recipe
based on Vietnamese crab coleslaw
with julienne of nappa cabbage and carrots,
bean sprouts, fresh crab,
fresh asian spinach noodles
(yes more pasta) with a chili jam
lime & cilantro vinaigrette

The crab coleslaw is
a refreshing summer offering
and looks so pretty in the
red asian takeout boxes
sitting atop our signature apple riser.

It also makes for easy eating
since there is always limited seating
house parties like this

orange bbq glazed meatballs

a kidz in all of us favorite

(comfort food with an attitude)

cajun bbq crusted chicken fingers

don't ask - don't tell

a cuisinetc secret as to why they are so addictive...

caribbean coco loco chicken drummers

- yummer drummers - falling off the bone goodness.

thai style broccoli salad with sweet pepper rings and sweet and spicy vinaigrette

aren't our copper chafers gorgeous... the hostess was so impressed with them...

french potato salad with haricot vert, marinated artichokes and dijon wholegrain vinaigrette

minted tortellini greek antipasto salad

with chickpeas, dolmatis,

lots of fresh mint, oregano, feta, fire roasted bell peppers,

tortellini and more...

that's Ben serving the mac and cheese - we offered it two ways,

traditional and an adult rated aged pepato provolone enhanced version

DOUBLE YUM!

Dessert was a chocolate fountain with lots of goodies to dip, a nice graduation cake and lots of fresh fruit. Let's just say that no one went home hungry!

as the guests were leaving and we got a slew of thank yous and "it was incredible and outstanding" one of them remarked that we should get a bonus for working in the heat.

well the bonus was that we still managed to have a great time and produce a great party where everyone went home happy and thinking about the wonderful celebration. I was happy to get this nice email today from Jo-Ann thanking us.

"Lisa, Thank you so much!
Everyone has been Raving about you!
Everything was perfect.
So sorry about the heat.

Your staff is amazing.
Jo-Ann "

30th surprise birthday party out east

Chef Andrew Crossan and Host Duane King

the fire roasted asparagus were delish

and look so pretty with the edible petals

happy birthday Jenn

- now you know why I was trying to get you out of the house

Killer Heath Bar Trifle Birthday Toast!

before the birthday girl arrives
a table of goodies for guests to nibble while mingling and waiting for jenn to arrive

med rim breads and spreads

~spanish chorizo salami corenets wrapped around assorted olives

don't the salami coronets look fantastic!
~chili jam shrimp atop seedless cucumber crowns

~brie topped with olive tapenade

~rondele cheesecake layered with roasted pepper tapenade and pesto

~mango salsa with golden tortilla chips

~blue and gold potato and multi colored terra chips

~artfully arranged crudités vegetables

various crostini,
housemade grana padano flatbreads,
european crackers and sesame sticks


CuisinEtc's everchanging breads and spreads display




once Jennifer arrives we will start passing hors d’oeuvres

.…shrimp tempura with chipotle mayo or japanese ginger ponzu dipping sauce
served in a three masted wicker sail boat.


…crab critters – delicate version of crab cakes – fresh crab mixed with vermicelli pasta ginger, scallions & garlic, flash fried and crispy outside with crab tendricals and delicious crab filling – skewered coming out of wheatgrass.

…big city country biscuits filet mignon,
and red pepper pesto or wasabi cream in a mini parmesan buttermilk biscuit


…mini Italian garlic and herb chicken sausage and peppers on garlic crostinis –
with roasted fresh fennel and grilled red peppers, served on a onion brioche

…finger poppin' honey boneless buffalo strips with dragon wing dust
and ''bluer than blooze'' cheese dip


…portebello chicken marsala bytes served on an asian spoon


…mushroom truffle risotto luxurious flavors in a crisp phyllo flower
served on chinese long beans atop a piece of driftwood

…pot of gold mac and cheese balls – gooey mac and cheese
enlivened with peppered pepato cheese
and rolled in panko crust,
served skewered in a gold pot.

…italian lollipops – fresh mozzarella, farmstand
sweet 100's cherry tomatoes
and basil on pretty skewers
floating on a bed of greens.

we were so busy once Jen arrived we forgot to take photos of the hors d'oeuvres,
I was a tad mad at myself for that because we used some new serving trays and presentations but at least this time I was able to get some great shots of the martini mashed potato bar, our gorgeous new copper chafers from and the garden of buffet - as well as the tablescapes. There just isn't enough time to do everything and we were a bit set back when the tables and chairs arrived a few hours late and I had a piece fall on my head and had to patch myself up a bit... The life of a caterer is never dull!



garden of eatin’ main course buffet
…..rosemary & garlic marinated london broil served with

watermelon, feta and mint salsa - an amazing summer relish!
so many guests asked me the recipe for this,
by the way, simple to make
farmstand seedless watermelon cubed
fresh feta cubed
fresh mint chopped
fresh lime juice

typical of most chefs I don't have an exact recipe but just kept tasting until it was right - isn't my job "awful". Seriously we are so blessed with our work and our clients. Last night was another great event where we felt so priviledged to be able to contribute and help Duane, a veteran of the Iraq war, who just got back in March, to honor his wife and celebrate with friends and family.



minted watermelon feta salsa in pretty 1940's bowl


…..sliced stuffed chicken breast with mushrooms, broccoli & carrot

…..romaine with buttery herbed croissant croutons,

fresh mozzarella, farmstand sweet cherry tomato & olive oil and balsamic dressing



Waiter and Chef's Assistant Tom Kaelin
serving the grilled veggies
he so artfully arranged

…..fire roasted asparagus (plattered seperately) grilled portebellos and baby mushrooms, zucchini, yellow squash & peppers with garlic balsamic herb glaze


…..quinoa pilaf with peppered provolone and portebello mushrooms



martini mashed potato bar – traditional and wasabi mashed potato





sharp cheddar
chives
crispy bacon

and short plate station with
…..tilapia fish tacos with mango salsa and avocado butter


delicious desserts: the final indulgence

decadent lava dipping pond
with belgium milk chocolate and carmamel dipping sauce

and dipping goodies such as
marshmallows, fresh fruit, cookies, fingers of cake,
twizzlers, nostalgic candy, and more...
Finger food desserts like fruit tarts, cream puffs,
and Duane's Kaluha Toffee Crunch Trifle




Duane wanted the party to be not the same old same old and so I suggested we do some interesting tablescapes using wheatgrass, flowers and some of the collections of display items Andrew and I have collected in our travels around the world. The head table had a goddess theme in honour of Jen with the Asian 1940's womans's head flanked by a wise sitting Oaxacan market woman in that stunning black Oaxacan pottery and the flying funky goddess hand crafted by an artist named Barbara xx from Emeryville, California that incorporates old silverware and funky findings.

the batik sarongs complimented the modern Ikea fabric runners and wheatgrass.