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Friday, May 10, 2013


May 2nd-4th my brother Adam had an art show. He currently lives in Brooklyn, NY but returned to the Twin Cities to sell his paintings. My mother and I planned the catering menu. Having never planned an art sale before, we had little idea of what to expect. We planned to make heavier appetizers for the first evening and then cut down a bit for the next two nights. The show ended up being a success for my brother Adam and a success for me, as I was able to promote my catering services. Check out a few of the recipes and menu below:

On the menu:

- Caprese 
- Gravlox Crepe Rolls
- Marinated Mushrooms
- Salsa Butter
- Fig and Mint Tapanade
- Chickpea Dip
- Smoked Whitefish Dip
- French Bread
- Ginger Snaps
- Brownies 
- Apple Crisp Bars 

Fig and Mint Tapanade:

2 cups kalamata olives
1/2 cup dried, chopped figs
2 tbsp capers
2 garlic cloves
1/4 cup fresh mint
2 anchovy fillets (optional)
1/4 cup olive oil
Pinch salt and pepper

Add all ingredients into a food processor. Spread on french bread or crackers. 

Smoked Whitefish Dip:

2 cups flaked smoked whitefish (careful to remove all bones)
1- 8oz package cream cheese
2 tbsp mayo
1/2 cup sour cream  
1/4 cup chopped red onion
Juice of 2 large lemons
1 tbsp Worcestershire sauce
1 tsp fresh garlic
Pinch salt and pepper 

Combine all ingredients and serve with chives and lemon to garnish. 


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