Co-Sponsoring it and providing the food, our stationary hors d'oeuvre tables and display, were designed by our two talented event coordinators, Gina and Dave, creating fantastic settings for several small plate presentations.
A clothes line of Wonton Crisps (imprinted with the Saltwater Farm Crane) hung above our "Hot Rocks" Station with Chef Bills homemade Naan Breads - both accompanied by pickled vegetables and chutney's.
Butlered Hors d'oeuvres were: BLT Sushi with Wasabi Aioli; Calamari in Paper Cones with Lime Zest; Buffalo Chicken "Pops"; Skewered Watermelon, Grape, Tomato and Basil with Balsamic Drizzle; Fruit "Pearls" on Corn Lime Edible Spoons. Then we surprised some of the 250 Guests with our "Fizzy Grapes" and House Made Basil Sorbet served on Chocolate Edible Spoons.
Big Thanks to both the Mystic and Eastern Chambers for putting this great event together!
