A Mediterranean Spread

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    My favorite part about catering is creating a beautiful menu.  And what I love even more is when my client is totally up for anything and lets me choose the menu.  When this happens I usually decide on a Mediterranean theme, keeping it to what I know well and enjoy best!

    This particular menu was for an event the Harvard Graduate School of Education was hosting for about 50 prospective Bay Area applicants. Brie Honey Comb and Pomegranate Seeds
    The Event was held at San Francisco’s beautiful Fort Mason Center

    Brie Honey Comb and Pomegranate Seed

    Greek Salad over Quinoa with lemon Zest and Fresh Herbs
    Homemade Pita (reular and whole wheat) searved with a Trio of Dips:
    Roasted Red Pepper, Cacik (yogurt and cucumber dip, also known as Tzatziki) and Hummus
    Falafel and Tahini
    Brie Cheese, Dried Fruit and Rosemary Mixed Nuts
    Berry Tartlets, handmade (by scratch) by the lovely and talented Jennifer of 3 Bee Baking

    Berry Tartlets

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