We just featured another beautiful campus venue in this month’s Stanford newsletter. The Gunn Building on Galvez Street was the site of a delightful dinner we catered on campus last month. Even though these buildings are exclusively used for Stanford events, I thought everyone might like to see some nice party pics.
The evening started with a cocktail reception in the courtyard. We served a variety of passed appetizers including Mushroom Truffle Risotto in Phyllo , Cold Carrot Soup Sips, Vegetarian Antipasto Skewer and Savory Gougeres.
The buffet featured Spring Mix Salad with sliced strawberries, Laura Chenel goat cheese, spicy pecans and white balsamic vinaigrette, Oven Roasted Potato Medley, Pan Seared Boneless Skinless Chicken Breast topped with a Mediterranean mixture of olive oil, sun-dried tomatoes, fresh sweet 100 tomatoes,thyme and capers, Filet Mignonwith Balsamic Glazed Vidalia Onions and Cabernet Demi Glace, Cold Poached Asparagus Spears with house made Meyer lemon aioli, Sweet Polenta Ravioli with Roasted Red Bell Pepper Sauce, Fresh Fruit Platter and Artisan Breads/Rolls.
Mini Desserts included Fresh Fruit Tarts, Imported French Macaroons, Cheesecake Lollipops, a Variety of Mini Cupcakes and our new Bite Size Stanford “S” sugar cookies with red sugar sprinkles…our latest signature dessert.
The Courtyard at the Gunn Building ready for the reception
A delicious buffet dinner
A lovely water feature in the courtyard.
June 28th, 2011
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