I recently did some catering for a friend who was having all her grad students over for a start of term barbecue. The menu was local and seasonal, and featured locally made tamales, fresh corn on the cob, sangria with local fruit, and I added in dolmades made with wild grape leaves, a colourful heirloom tomato, basil & mozzarella salad, a roasted red pepper feta dip, and homemade aioli with seasonal vegetable platter.
For dessert the host had requested fruit tarts, which included rhubarb-raspberry, blueberry and cherry, and were served with whipped cream, edible flowers and mint sprigs. I made this fruit pie for our household with the leftover fruit mixture - this was our 100-mile dessert for the weekend!
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