I’ve given you a preview of the dinner I did a week or so back but now I’m ready to reveal the full gallery and details on the event. Parsons the New School for Design asked me to cater and work with their graduate students to produce this year’s AfterTaste Dinner.

After weeks of preparation and  tons of help from the students and faculty I worked with, we produced a “black and white” themed affair. The students focused on the design elements, aesthetics, and “green” qualities of the event, while I focused on creating a menu that centered around foods that were either black, white or a combination.

The concept was to create food that counteracted the notion that healthy food = colorful food. We also wanted to use elements of shade, texture and taste to awake the taste buds and sense, as opposed to color.

I think it was quite a success. Here is the menu and full photo gallery.

Black and White Fruit and Cheese Plate
Feta Blocks with Black Olive Tapenade
Fresh Buffalo Mozzarella with Olive Oil Drizzle and Fleur de Sel
Blue Cheese
Brie
Served with sliced French Bread

White Kettle-Corn Popcorn
Served in paper cones

Spicy Roasted Cauliflower tossed in Toasted Sesame Seeds with Roasted Garlic Greek Yogurt

Raisin Caviar Goat Cheese Bruschetta on Russian Rye Bread

Angel Hair Pasta with Assorted Mushrooms, Parmesan, and reduced Balsamic Drizzle

Black Bean Soup with White Asparagus Ribbons and Sour Cream

Black and White Sesame Salmon Balls with Intense Asian Dipping Sauce

Black and White Cookies

Vanilla Bean Ice Cream with Black Candy Garnish

Having a party this spring? Contact me at ashtonkeefe@gmail.com to discuss prices and services.