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Springtime Supper



Officially it is supposed to be spring. The vernal equinox was on Wednesday, but here in the Washington, DC area, it is gray, gray, gray, very windy, and rain is predicted for the afternoon. Oh yes, it’s still chilly too!


To escape this miserable atmosphere, here at Brian Beal Moore Catering, we created our own. Elegant and delicious, the table and menu reflect our need for subtle color and bold flavors.


We just love Chicken Pot Pies, and it is still cool enough to enjoy them. But we’ve had many over the winter months and just want a taste of those memories. Re-imagined as a canapé, it is a delectable little bite that to me is rather Proustian, bringing forth remembrances of things past. Mmmmmmm…



What the world is currently lacking in verdancy is vanquished by our first course, A Very, Very, Very Green Salad. Vibrant and fresh, brilliant and subtle shades of green remind us that summer isn’t that far away either.


The main course is a spark of flavors that brighten our eyes and stimulate dormant taste buds. Grilled Ahi Tuna, with just a slight drizzle of sesame oil, celebrates the senses! It is aromatic, a sight to behold, with a dense and firm texture that adds to its lush flavor. Accompanied by an aggressively seasoned Szechuan Stir Fry of Bright Vegetables paired with the subtle and calming Jasmine Rice, it is a great composition on one’s plate and palate.



Now you may have noticed that tangle of white. This my friends is a wonderful addition of Flash Fried Angel Hair Rice Noodles. They are quick and simple, with a nutty crunchy flavor that is unique and always appreciated!


Now, let’s splurge! Pineapple Upside Down Doughnuts are sooooo good! Warm and intriguing, with a scoop of Madagascar Vanilla Bean Ice Cream, is simply magical…



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Created by Gustavo A. Mendoza. All rights reserved.

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