Spring Update

Today is such a beautiful day outsite. It is by far the warmest day of the year, as the temperature is pushing 80. It is the first day of Passover, and Easter is just a few days away. Last night, we had some guests over for dinner, and I just had to share what we had. I created the menu to be a light menu that can be served anytime during the spring.

To start, we had a baby arugula salad with shaved Parmesan. This was dressed with a light lemon and white balsamic vinegarette highlighted with kosher salt and fresh cracked pepper. The entree was simple - a nice filet of sea bass with a Balsamic glazed. We served it with Lebanese baked eggplant with tomatoes, goat cheese, and almonds as well as some roasted asparagus. Finally, there was some rustic grilled roasted garlic bread that went with everything.

The contrast of colors, textures, and flavors was so light and refreshing, there wasn't a drop left on anyone's plate. When served with a crisp pinor noir, it was such a memorable meal.

As with any Inspired Occasion, it would not be complete without a memorable dessert. We stuck with the light and flavorful theme and served fresh strawberries with house-crafted strawberry and Grand Marnier Sorber and paired those up with some light chocolate souffle cookies.

What better way to start the spring season than with an Inspired Dinner with great friends?

In the days and weeks to come, stay tuned for all the news and honors that have come to us at Inspired Occasions. From being nominated for an 8th consecutive Best Caterer award to presenting 4 seminars at the international catering convention, it has been a very eventful past couple of months at Inspired Occasions.