A Midweek Cater

This week Homer Council on the Arts is hosting their statewide meeting. We were honored to be asked to feed them on their first night. We began with and an antipasti collection including: oven roasted crimini mushrooms marinated in rice vinegar, soy sauce and honey, oven roasted artichoke hearts with lemon and olive oil, smoked oysters on a bed of pickled red cabbage and a savory white bean puree.

Also a simple Caprese Bruschetta, it doesn't get any better this far north than fresh basil, tomato and mozzarella...all on toasted ciabatta.

a fresh green salad dressed with a slightly sweet and tangy balsamic vinaigrette.

As a main course we served a very rich Eggplant Rolantini...the thinly sliced egglplant is dredged in flour and a seasoned egg mixture and then roasted on sheetpans. They are then rolled up with mushrooms, leeks, spinach and mozzarella and laced with housemade marinara.


And for those meat lovers, a pork tenderloin, braised in red wine and dried cherries...oh yeah!
That was so fun, how 'bout breakfast? See you at 8 am!