Hello UK - Home at last with some american influences

Home at Last:
Chris and Sara’s Housewarming Party Continuous Passed Hors D'Oeuvres and Stations of Food
***A Whimsical Fusion of Fun and Delicious Delights***
with a bevy of healthy indulgences

After many years of catering for these clients and the fabulous send off party, CuisinEtc was delighted to be asked to cater the welcome home party in Oxford England. We packed up the suitcases and crates with catering equipment and speciality items that are hard to find in the UK and off we went. Once in the UK - Andrew's family, who have been in the hospitality business for a hundred years (english expression for a long time) helped us source equipment and staff that ensured another successful event - even so far from our home base.

Fusion Food Station

Late Night Takeout Station

........from NY to London and back ......


served in Chafing dishes and trays-





plated in individual Red Chinese take out containers


Stir Fried Veggies in Garlic and Black Bean Sauce

Basmati Rice Pilaf

Sassy Samosas - Crispy Piquant Samosas with Vegetarian Potato Fillings

Tandoori Chicken Drummers

Coconut Chicken Fingers

Passed Hors D’Oeuvres

~~~~~~

· G & T Olives - gin infused giant olives wrapped in puff pastry

~~~~~~

· Skewered Asian crab critters served in a treasure chest

~~~~~~

· Stilton Bytes - stilton and sundried cranberry in lotus cups

~~~~~~

· Filet of beef and roasted pepper pesto crostini

~~~~~~

· Salmon caviar with crème fraiche in lotus cups

~~~~~~

· Peking chicken pinwheels with hoisin and scallions

~~~~~~

· Lamb kibbee drizzled with Greek dill yogurt sauce

~~~~~~

· American Gigilio Quesidilla

- Grilled Cheese, Crispy Bacon, Tomato & Scallion
-best grilled cheese ever!!!
· Eurotrash Quesadilla

– Spinach, Gruyere and Caramelized Mushrooms

~~~~~~

· Little Italy Mushroom Risotto Bundles

- luxurious flavors in a filo Package

~~~~~~

· Jewels of Siam

– cucumber crowns mounded with strips of Filet Mignon and a tiny dice of colorful peppers, mint and cilantro

~~~~~~

· Enchilada Tartlets - southwestern cheese and chili tartlets

~~~~~~

· Alaskan Smoked Salmon Sushi

with Parisan herbs served on a framed Inuit picture

~~~~~~

· Mini Ruebens

– pastrami, swiss and russian dressing on mini rye toast

~~~~~~

· Mission Fig poached in Port dolloped with crème fraiche

~~~~~~

· Duck and Ginger Spring Rolls with Chili Jam

~~~~~~

· Pizzettes:

...St Andre Brie and Raspberry
...Goats Cheese and Eggplant Caponata
...Fresh Mozzarella with Olive Tapenade

~~~~~~

· Smoked Tofu and Edame in baked wonton cups

~~~~~~

· Peanut Chicken Satay on Colorful Shrimp Chips

~~~~~~

· Moroccan Carrot Pinwheels with Hummous, Spinach and Lemon Scented Carrots

~~~~~~

· Coconut Black Rice in Sweet Lotus Cups, Profiteroles and Tuxedo Strawberries


Stationary Foods placed around the house,

back garden
and under the tented Marquis


Crudité Display with British and French Cheeses

Spanish Marinated White Anchovies

BBQ Chicken Satay

Coconut Chicken

Lemon Scented Dolmatis with Feta and Red Pepper

Housemade Flatbreads and Crackers

Dessert Buffet
Chocolate Dipped Strawberries

~~~~~~

Honey Wholewheat Chocolate Pretzel Cigars
~~~~~~

Profiteroles Drizzled with Chocolate
~~~~~~

Black Sticky Coconut Rice in Lotus Cups
~~~~~~

Fresh Fruit Platters
~~~~~~

Assorted Mini Cookies, Shortbreads and Macaroons