The "Menu" for upcoming catering

Ten Foodie's Menu

Cocktail
Asian Pear- Cardamom Cosmo

One
Mozzarella A’La Minute, Prosciutto Mousse, Red Bell Pepper Nori,
Spherical Olives, Pickled Seasonal Veggies
Fresh Baked Baguette

Two
Casaba Melon Salad
Quail Egg, Shiso leaf, Ginger
Carbonated Champagne Vinaigrette

Three
Olive Oil Poached Ono, Chili Citrus Glaze, Summer Slaw

Inter-mezzo

Golden Tomato Sorbetto

Four
Harris Farms Hanger Steak, Umami Jus
Asparagus and Wild Onion

Five
Blueberry Pie
Peach Cheesecake Ice Cream
Vanilla Grains of Paradise Gelato

Seven Kids Menu
Mac and Cheese For The Kid In You
Lacquered Bacon, Béchamel Sauce

This is going to rule, Time to go shopping for some cool plates to serve it on.

Deviled Eggs, Vehicle to end all Vehicle

So the fourth of July evokes many things for many people, fireworks, gatherings of friends and family. Hot-dogs, hamburgers, potato salad, chips and dips, and the pinnacle of the spread: the deviled egg. A stand alone culinary marvel, eaten out of hand in a passed appetizer or presented on a tray as part of the buffet, these little beauties can go farther than your average holiday fare. Additions include Caviar, Avocado, Bay Shrimp, Crab Meat, Finishing Salts, Herbs, Pickled Items, Meats,Vegetables and Sauces and Oils.

Deviled Eggs

12 Lg. Eggs
1/4 cup Mayo
1 tsp Honey
2 tsp Hot Sauce
Juice of Half a Lemon
Zest of Half a Lemon
1 tsp Olive Oil
ToTaste Salt
ToTaste White Pepper

Cooking Hard Eggs (Without the Green Ring Every Time)
Place eggs in sauce pan, with water to cover with a tbsp of Vinegar.
Bring To a Boil, at a boil, turn flame off. Place tight fitting lid and let rest for 12 minutes, then run under cold water for 10 minutes, and refrigerate covered in cold water for half a hour. Peel. For storage, place peeled eggs in plastic container covered with water and a squeeze of lemon juice