A Gluten Free Birthday Celebration

 I was approached by a friend who was catering a birthday party for about 50 people, where the client’s son had celiac disease. All she asked for was a gluten free cheesecake and a flourless chocolate cake, but I was consumed with the idea of catering a whole event gluten free. We got to work, planning the menu, offering choices and in the end having the client select what she wanted us to serve her and her guests. There was an hour and a half of passed hors d’oeuvres and then a room temperature buffet, followed by dessert. I have to say, this was a real challenge but also a real treat; On the sixth floor in a penthouse in Tribecca, with live jazz playing in the background and a rooftop deck for the guests to enjoy their wine, it was a pleasure to be able to serve my food. In the end, everything was gluten free and cows milk free (except the cheesecake) and I really hope to do something similar again soon. The menu was as follows:

 ~Passed Hors d’oeuvres~

 Shrimp Tempura with Thai Chili Sauce

Seared Filet Mignion with Goat Blue Cheese

Caprese Skewers with Basil Pesto

Fennel Crusted Seared Tuna with Wasabi Aioli

Truffled Mushroom Risotto Balls with Scallion Aioli

 *Also served with a crudite accompanied by spicy red pepper hummus

and a creamy dill dip.

 ~Buffett~

 Grilled Spice Rubbed Chicken with Corn and Pepper Salad

Dressed with a Lime Cilantro Vinaigrette

Slow Roasted Barbecue Pulled Pork

Roasted Root Vegetables with a Thyme Dijon Vinaigrette

Mediterranean Quinoa Salad with Goats Milk Feta

Mint, Parsley and Lemon

Roasted Beet and Goat Cheese Salad with toasted Walnuts

and a Lemon Dijon Vinaigrette

 ~Dessert~

 Mascarpone Cheesecake with a Coconut Crust

Flourless Chocolate Cake

Macerated Berries in Elderflower Liquor

Vanilla and Key Lime Gelato

Mango Sorbet