Mr. Barrettes spoke with our potential catering company yesterday, and we’re up to our eyeballs in heavy hors d’oeuvres. My mouth waters just reading the list of potential players:
- French crepes with Boursin cheese, asparagus, and fire-roasted peppers
- Grilled fig and goat cheese crostini
- Salmon tartare on potato gaufrette with creme fraiche and caviar
- Tandoori grilled prawn with mint and cilantro aioli
- Lobster spring roll with avocado and spicy red grapefruit aioli
- Wild mushroom crostini with pancetta and triple-cream brie
- Black pepper herb-crusted beef tenderloin with sun-dried tomato chutney and horseradish cream
- Petite croque-monsieur with black-forest ham, havarti, swiss, and cranberry mustard
And the list goes on and on… how are we ever going to decide when there are something like 45 options to choose from? There is a veggie list, a shellfish list, a coastal fish list, a poultry list, a meat list, a hot list, a cold list, a stationary list, etc., etc., etc.
At the very least, we have decided against chicken. Sorry, chicken. It’s not that I don’t love you. I eat you often, and I assume most of my guests do as well. But you’re just not special enough to make the list for the big day. You taste the same all the time. Even if you’re marinated, fried, skewered, glazed, or roasted, you still taste like chicken. We’re not flying to Napa Valley to eat chicken.
How did you decide what to keep and what to cut?