All you can eat buffet...

Wednesday, December 20

The buffet presentation went well. We set up the room so that we were providing buffet service from behind tables. I served up my ceasar salad and croutons to order, and it was quite popular. Other dishes included a cream of mushroom soup that was made vegan with olive oil and very good. Besides this there was focaccia with herbs, chicken with cloves of garlic, hashed brussel sprouts with carrots and poppy seeds, herbed quinoa, rice pilaf, a whole poached norwegian salmon (large salmon cooked in a roundeau pot so that it took on a rounded form and when cooled the skin was removed with a pairing knife and it was decorated with thinly sliced cucumbers), a lemon dill mayonaise and cucumber citrus salsa to be served with the salmon, kidney bean salad, oatmeal dulse crackers, red lentil pate, and tempech scaloppini. Besides the main table, there was a dessert table with rugelach cookies (delicious), apple oat crumble, almond torte beautitfully decorated with fresh fruits on top (yummy), and vegan baklava.