How to host an event. Have PRI Productions set the mood and tables. Commence with a Champagne Bubble Bar. Serve up not-so-ordinary hors doeuvres like foie gras macarons, drunken apricots, and kumamato oysters with osetra caviar. Set the expectations high. Then let your awesome culinary team knock it out of the park with eight mind-blowing courses. Entrées like Hawaiian Bigeye Tuna with burnt onion purée & basil, Palmetto Farms Squab plated with ivory white lentil, fig and spruce tip syrup, or Wagyu Short Loin with parsnip, braised Ellensburg Lamb Neck and ruffled mustard. The list goes on and on, but now were hungry. Enjoy the pics.
Posted on: Mon, 10 Mar 2014 16:28:24 +0000
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