Saturday, November 9, 2013[nggallery id=2 template=carousel images=7]
One of the auction items to be won at our September 28th fundraising dinner was Catering by Linh Truong, one of our board members. Linh has been spoiling us with her mouthwatering cooking and baking at each one of our meetings. Through a little bit of persuasion, she kindly offered to be the Chef du Jour for 4 to 6 people as one of the auction items for CVBF.
Hoan and Jim McQuarrie were the lucky winners of Linh’s Catering. As part of the package, they met for a consultation on food allergies, the dishes to be served and the date of the dinner. All costs for the ingredients were included.
The final menu was:
Appetizer: Spring roll, coconut coating deep fry shrimp, sugarcane shrimp stick.
Salad: Fresh cucumber salad with shrimp with a tangy lime and fish sauce dressing
Entree: Sautéed beef cubes in oyster and garlic sauce on a bed of butter lettuce, tomato, cucumber, with a side of rice.
Dessert: Creme brulee with a hint of coffee and fresh berries.
The dishes looked great, especially when served from the Royal Dalton dishes from Hoan’s cabinet, and they tasted even better. Yes, Linh even spoiled her servers by providing us with samples of what she made.
It was a fun experience and we would do it again in a heartbeat.
Special acknowledgements go to Hang Pham for helping to prep the food ahead of time and to Hoan for setting the table for us with her beautiful swan origami napkins.