One of the downsides of my job during December is that I have no work holiday parties to attend. Most people wouldn’t call this a “downside,” but trust me, come December I don’t see my 9-to-5-ers. And no, despite my sisters’ opinion that I’m the world’s biggest dork, I promise, I have friends …

Truth be told, starting a small business can be lonely. There I said it. Despite the flexible hours, euphoric feelings of accomplishment, bills, travel, food, it’s an uphill battle. Champagne, party of one? Doesn’t sound as appealing does it …

Luckily, being in the food service industry allows for me to attend other people’s holiday parties. Well, kinda. I cater them, so in a sense, it’s the best of both worlds.

In honor of that, I asked my favorite chefs, bartenders and freelance friends that have helped me in the past to work the Bollare Public Relations Holiday Party 2011 with me. Holiday season was about a month ago, but never too late to share some merriment. January doesn’t have to be so depressing … and even better I have my 9-to-5 friends back.

Menu

Holiday Cocktail

Sparkling Pear and Cranberry Cocktail
garnished with rosemary

Artisanal Cheese Board (3 passed cheese canapes)

Bosc Pears with creamy Camebert, Honey and Oregano
*
Prosciutto wrapped Aged Cheddar on Pumpkin Bread
*
Feta, Grape and Olive stack

Additional Canapes

Mango Crab Stacks
lump crab atop toasted brioche

Belgian Endive Cups
goat cheese quenelles, fig, and caramelized pecans

Dessert

Speciality Monogrammed Bollare Petite Fours