Our theme was finger foods, so most of the food was basic: cheese, crackers, grapes, crudite. And then there was homemade hummus — which I am always a huge fan of. The chef's recipe included plenty of roasted garlic and tahini, and it was delicious.The chefs also made snap peas stuffed with chicken mousse — a laborious project that involved creating a delicately seasoned mousse from poached chicken and garlic chicken sausage, slicing open each snap pea, piping the mousse in and topping each pea with crumbled bacon. Laborious, but totally worth it!
I was charged with slicing and dicing and helping to assemble veggie sushi rolls which were filled with cucumber, carrot, red pepper, sprouts and a touch of wasabi.
The rolls were sprinkled with toasted sesame seeds and a tasty chili sauce, served with soy sauce and wasabi.
The food and the benefit party were a rousing success. And I was happy to be a part of it all.
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