Last evening, I had the pleasure of preparing meals for 175 ladies at our church's annual Miss & Mrs. Tea. I spent a good part of the week preparing parts of the meals (or prepping ingredients), and Friday my team and I assembled, cooked, plated, garnished and cleaned until we almost couldn't move any longer!
Our menu for the evening:
- Chilled Blueberry Soup with Lemon Mascarpone Cream
- Raspberry Chipotle and Orange Marmalade Palmiers
- Strawberry Salad with Citrus Poppy Seed Dressing
- Garlic Rosette Rolls
- Spinach and Artichoke Stuffed Chicken
- Loaded Carrot Cupcakes with Orange Glazed Pecans and Warm Cinnamon Sauce
I have a few pictures to share. (I'm really sorry I didn't snap any pictures of the first two courses before they were served!)
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| A little perspective. There were two more crates that didn't fit on the counter! |
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| Loaded Carrot Cupcakes with Orange Glazed Pecans and Cinnamon Caramel Sauce |
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| A little less than half of the desserts. |
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