Rebecca Briody
Chef on the Go
Buffet Supper
Hors d'oevres
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Shrimp Cocktail |
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Cheese with Crackers and Red Grapes (Brie and Manchego) |
Buffet Supper
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Rolled Pork Loin (Stuffed with California Raisins, Sun Dried Tomatoes, and Herbs) |
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Basmati Brown Rice |
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Grilled Vegetables (Red Peppers, Carrots, Snap Peas, Zucchini) |
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Salad Greens (With Pears, Feta Cheese and Glazed Walnuts/Garlic Herb Vinaigrette) |
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Crusty Bread and Sweet Butter |
Dessert
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Brownies |
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Pecan Squares |
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Coffee |