More Photos of the Catholic Charities "Peacock" Event

Every year we are asked to come up with the theme for the annual Catholic Charities of the North Shore gala.  We are given a fairly free hand in conceptualizing the theme and menu, as well as doing the decor for this event.

Here is the menu and a number of photos from this year's event, which used the Peacock as a theme.  We used the strong colors, and complementary colors, of the peacock to come up with the menu items, as well as in decorating each room.  They were bright blue, teal, purple and hot pink.

I hope you enjoy seeing all of this.

Juli

The Menu:

PASSED HORS D'OEUVRES

Ratatouille Stars

Fig and Fontina Triangle

Artichoke Hearts Parmesan

Smoked Salmon Pin Wheels

Brie and Raspberry Filo Stars

Spinach Roll Ups and Spiced Sour Cream

Manchego, Serrano and Quince in Pastry

Asian Tuna Tartare, Wontons, Micro Sprouts

Mini Asparagus Fold – Cous Cous, Shiitake and Lemon

Roasted Tomato and Olive Bruschetta with Purple Kohlrabi

Multi Colored Vegetarian Sweet Peppers Stuffed with Boursin

Salmon Cake with Smoked Paprika Aioli and Miso Red Amaranth

Blue Cornmeal Cakes with Lime Sour Cream and Micro Bulls Blood

Four Colorful Stations of Contemporary American Cuisine

Station One

Braised Chicken with Goji Berries, Apricots and Spring Garlic

Rainbow Chard Cooked with Apples and Raisins

Red Rice with Rainbow Lentils

Station Two

Sliced Skirt Steak Fajita Style, Colored Flour Tortillas,

Multi Colored Corn and Cilantro Salsa

Blue Corn Chips with Tomatillo and Pico de Gallo Salsas

  

Station Three

Smoked Shoulder of Pork, Braised Red Cabbage with Red Berries

and Port Wine, Boiled Micro Patriot Potatoes

American Hard Cheese Display

Cheddars from Across the USA,

International Blue Cheese Display, Flat Breads, Crackers,

Mini Toasts with Red and Green Grapes

Breads and Crackers, Fruits and Berries

Station Four

New England Red Fish, Baked with Ginger Orange Sauce with Stripes of Pomegranate Gastrique, 
Red Noodles with Garlic Peas and Scallions

Belgian Endive and Radicchio Salad with Poached Asparagus and Citrus Vinaigrette, Toasted Pine Nuts and Shredded Manchego Cheese

Station Five

Carved

Steamship Round of Beef,

Homemade Steak Sauce, Horseradish,

Sour Cream and Spicy Harissa Dipping Sauces

Bibb and Frisee Salad with Blueberries, Mandarin Oranges,

Shaved Sweet Onions and Raspberry Vinaigrette

  

DESSERTS

Assorted Macaroons, Bright and Colorful

Strawberries Dipped in Dark and White Chocolate

Peacock Fruit Skewers, Kiwi, Mango, Strawberry,

Honey Dew, Cantaloupe, Watermelon

Colorful Spring Petit Fours

Coconut Layer Cake

Red Velvet Cake

Mini Fruit Tarts

 These beautiful silver teapot flower arrangements were done courtesy of:  The Arrangers of Marblehead -- Anne Flynn, Sarah Hitchcock, Rebecca Robinson, Diane Sponholtz, Nancy Donaldson, Judy Rawding and Cheryl Conte.
Marblehead Neck Winter Garden Club -- Rosemary Doorly, Barbara Schaye and Ann Dowling Green.
Nahant Garden Club -- Laura Erlich, Marie Ford and Edie Hunnewell
Nells Pond Garden Club -- Virginia Doocy and Norma Burnett.

The teapots themselves were donated to Catholic Charities a number of years ago, and this new purposing of them proved to be a big hit.  Each arrangement was sold that night for at least $50.  This helped to raise additional funds for Catholic Charities good work.