Last month, we catered a dinner for the Board of Directors of the nonprofit organization, Dēmos. The TomCookery team was honored to serve such a forward-thinking organization by doing what we do best – dinner! This event was even more special as fellow Milton Academy alumna, Heather McGhee presided as President for her first board meeting. We adore Heather.
We partnered with Marisa Flores of House of Flores Event Planning + Design, who did a brilliant job (per usual) developing an “urban rooftop” décor for the event. Plug: Rooftops are kind of becoming our specialty. Book yours today. Our friends at Noirstyle Invites provided TomCookery’s mango colored menu cards designed especially for the occasion. Who says corporate branding has to be boring?
When coming up with the menu for this event, we had a few dietary restrictions to work around. Some catering companies dread dietary restrictions…we say bring ‘em on. We love being challenged to come up with creative approaches to comfort food that our gluten free/lactose intolerant/vegetarian friends can enjoy. Check out our entirely gluten free menu below. Yes, we even had a gluten free version of our White Peach and Raspberry Crisp.
DĒMOS BOARD DINNER MENU
Roasted Corn and Avocado Salad with Queso Fresco and Chili Oil
Your choice of:
Jerk Mahi Mahi with Caribbean Sweet Potato Purée
Southern Shrimp and Grits with Andouille Sausage
Roasted Wild Mushrooms served over Stone Ground Grits
White Peach and Raspberry Crisp á la Mode
The first course, secretly my favorite course, was the Corn and Avocado Salad with Queso Fresco (yum!) and Chili Oil.
Some of our guests chose the Jerk Mahi Mahi with Caribbean Sweat Potato Purée. This purée is a crowd favorite. It provides such great balance to a huge variety of proteins and we made this awesome coconut saffron pan sauce to tie it all together.
Some of our guests chose the Shrimp and Grits. Seriously, what is comfort food without shrimp and grits? This dish is very flexible and sits comfortably on summer and winter menus. We just adjusted our shrimp sauce to be “roux-less” and served it over stone ground, cheesy grits.
Always save room for dessert when TomCookery is in the kitchen. For the final course we served a White Peach and Raspberry Crisp á la Mode. Our gluten free version relied on crushed walnuts and almond meal for the “crisp” topping. We thought this dessert was a casual finale to our breezy rooftop dinner of New Comfort Cuisine.
We’re wishing you a pleasant week filled with a surplus of summer friendly, light and satisfying comfort food. And leave comments below. As always, we love hearing from you and most of all, we love food!
-The TomCookery Team
Photo Credit: Yanqi Chang Photography