The Lunch Rush

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The National Restaurant Association recently released the top trends for 2011. Number 9 on the list? Simplicity and back to basics. Number 13? Smaller portions for smaller prices.

We recently told you that breakfast is the new lunch – so that must mean lunch is the new dinner, right? The event world has always been big on the lunch hour – fundraisers, corporate events and even conventions use the mid-day meal as a way to do business without spending precious commodities (think time, money and the wine headaches of yesterday).

Liz Baltimore, event designer extraordinaire at the DCPA, has partnered with Epicurean Catering chefs to create amazing but affordable bistro-style lunch items perfect for the non-profit crowd. Check out a few of our client’s favorites:

CHILLED ORZO TIMBALE WITH LEMON ROSEMARY CHICKEN
Orzo Pasta with Tomato, Roasted Sweet Bell Peppers, and Sliced Black Olives, Tossed in Sundried Tomato Vinaigrette with Oregano and Placed on Ribbon Cut Spinach, topped with Athena Crumbled Feta Cheese and Served with Chilled Sliced Lemon Rosemary Chicken Breast

CHILLED TUSCAN PASTA WITH PESTO CHICKEN
Pasta Tossed with Cloverleaf Spinach, Sautéed Mushrooms, Chunks of Roma Tomato, Ribbon Cut Basil Leaves, Sun Dried Tomato Vinaigrette with Shredded Parmesan Cheese and Topped with Pesto Chicken.

BISTRO TORTILLA CRUSTED TILAPIA FILET
Delicate Whitefish Coated in Corn Cut Tortilla, Garlic, Lime, Chili Flakes and Spices, Placed on Saffron Infused Rice and Stacked with Roasted Southwestern Peppers, Onions, Green Chiles and Spices – Served with a Fire Roasted Ranchero Sauce and Coriander Coulis.

SALMON PAPILLOTE
Salmon Dusted with Cracked Black Pepper, Julienned Squashes, Carrots and Leeks and Topped with Fresh Basil Walnut Pesto, a Lemon Wheel, Dill and Buttery Chardonnay- served in a Piping Hot Parchment Paper

PAN SEARED MAHI MAHI WITH CASSOULET
Hot Flashed Mahi Mahi Placed on a Northern White Bean Cassoulet with Apple Wood Smoked Bacon, Carrots, Onions, Tomato and Garlic and Nestled Under a Scallion Potato Puree and Crispy Spinach Leaves

-Cheers

Stephanie Blackford
Marketing Director, Epicurean Culinary Group
sblackford@epicureanCG.com

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