We had the pleasure of cooking for an executive retreat in Avon, NC. The clients were extremely happy and truly a pleasure to serve.
We started them off with a taco bar on Sunday evening featuring carne asada steak, ancho lime shrimp, chipotle chicken with key lime tart for dessert.
Each morning we served breakfast that included bagels with pesto and sundried tomato cream cheese, smoked salmon with avocado and capers, grain-free granola with Greek vanilla yogurt and berries, apple streusel muffins and pumpkin scones.
For lunch we had vegetable soup, sandwiches with smoked turkey and cuban pork, salad with grilled chicken or steak and one day we featured blackened tuna.
For the second dinner we served crudité with hummus and tzatziki, Greek salad, grilled and roasted marinated vegetables, lemon garlic herb baked cod with herb rice pilaf, souvlaki style marinated roasted chicken breast and potatoes and lavender honey baklava for dessert.
Finally for the third dinner we served pomegranate & pistachio wedge salad, carved, slow roasted leg of lamb with choice of chimichurri, gremolata, mint chutney, rosemary potatoes, harissa & honey roasted carrots, roasted onion rosettes and chocolate crème brulé for dessert.
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