A Beautiful Day for a Catered Event
Chef Anthony Gans
Stacked Ring Salad with Pomegranate Fig Vinaigrette
Duck Confit over Parsnip Pureé
Cooking for Keith Richards
Assemblage
Australian Lamb Chops with Chef Anthony's Balsamic, Fig and Onion Sauce
Chef Anthony Gans
Duck Breast in Tiger Fig Tulip with Crème Fraîche and Hatch Chile Jam
Green and White Crudité Platter
Tray Passed Cubano Sandwiches
Lemongrass Chicken 'Pops' with Coconut Mole
Japanese Shrimp Spoons with Pickled Vegetables and Seaweed
Crudité and Cheese Display
Ready for anything
Korean Gochujang Meatballs
Salted Caramel Crème Brûlée
Chilled Cucumber Gazpacho with Crème Fraîche and Dill
Shaved Chicken with Romesco and Queso Fresco on Crostini
Such a character!
Charcuterie Platter with Chef Anthony's Duck Prosciutto