Open House

Catering of Creative Gourmet Food; Soiree, Wedding and Party Planning

Open House

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Open House or Drop In style catering is perfect for occasions where mingling and having guests in motion is the theme. The intent is not to provide a complete meal but rather to have light and/or heavy hor's d'oeuvres available for a specific time period - usually afternoon or early evening. Generally there is some type of bar area for the beverages - either attended or self serve - and a very nicely decorated buffet or set of stations for the food. Passing of hor's d'oeuvres is also often incorporated. I have included on this page three such menus that were presented to three internet corporations during the 2000 Holidays in the South of Market section of San Francisco. I have also included a few alternative choices that were considered. These menus worked well and were well received but, although they seem similar, each was created with specific results in mind. Chef Joel Catering looks at an Open House as a canvas on which to paint a wonderful culinary picture!


Originally Served to 250 Guests over a 3 hour period	Originally served to 85 guests on board a chartered Yacht Cruse for a 1 hour hors d'oeurve period. Easily prepared as a "drop off" to be served by on- board staff	Originally Served to 250 Guests over a 3 hour period
ON DECORATED BUFFET	PASSED ON SILVER TRAYS	ON DECORATED BUFFET
Aram Sandwiches Turkey, Roast Beef, Veggie (avocado, tomato, sprouts) Deviled Eggs Chicken Satay Thai Peanut Dipping Sauce (warm) Crudité Display Roasted Onion Dip Seasonal Fresh Fruit and Berry Array Baked Brie en Croute Grapes, Toasted Walnuts, Honey and Baguettes Displayed on Marble (warm)	Jumbo Prawns Sauce New Orleans Spinach and Ricotta Spana Kopita (warm) Smokes Salmon Canapés Cajun Style Crab Cakes Roasted Red Bell Pepper Aioli (warm) Endive Spears with Gorgonzola and Toasted Pecans	Cajun Style Crab Cakes Roasted Red Bell Pepper Aioli (warm) Swedish Meatballs (warm) Chicken Satay Thai Peanut Dipping Sauce (warm) Crudité Display Roasted Onion Dip Artichoke, Mushroom and Roasted Chili Frittata Baked Brie en Croute Grapes, Toasted Walnuts, Marmalade and Baguettes Displayed on Marble (warm) Crystal Bowl of Fresh Berries Assorted Petite Fours





Flowers and ancillary buffet decoration		Flowers and ancillary buffet decoration
PASSED on SILVER TRAYS		PASSED on SILVER TRAYS
Jumbo Prawns Sauce New Orleans		Jumbo Prawns Sauce New Orleans
		Spinach and Ricotta Spana Kopita (warm)