EVENT: Orlando Opera Company Gala Dinner

Last Saturday night (November 17, 2007), I went over to Orlando to help at a catering event. It was the Orlando Opera Company's 50th Anniversary Gala Dinner, and a very talented friend put together the menu for the event, which was sort of a 'thank you' to their patrons.

As we were backstage preparing for dinner service, the Orlando Opera Company performed a set. When they were finished, they escorted the patrons to the lobby for cocktails while we moved tables onto the stage and set up.

The staff was mostly women, and we were all dressed in black pants, white shirt, white aprons; we all looked really nice. The energy was high, and it was exciting. Here's a look at dinner:

Menu and Table Arrangement
Assorted Hors D'oeurvres
Crab Curry, Smoked Salmon, Prosciutto on Toast Points
First Course
Duck Confit, Caramelized Onion, Mushroom Empanada with Roasted Tomato Coulis, Pickled Haricot Vert Salad
Second Course
Cypress Grove Goat C heese Stuffed Poached Pear with Baby Arugula, Candied Macadamia Nuts, Dried Cranberry Vinaigrette, Citrus Supremes
Third Course
Togarashi Seared Sea Scallops, Steamed Vegetable Roulade, Truffled Ponzu Glaze
Intermezzo
Chilled Lobster Gazpacho Shooter
(no picture available)
Fourth Course
Five Spice Dusted New Zealand Lamb Rack with Cardamom-Orange Sweet Potato au Gratin, Petite Glazed Vegetables, Cinnamon and Clove Infused Red Wine Reduction
Fifth Course
Dessert Trio: Bourbon Bread Pudding, Blood Orange Creme Brulee, Flourless Chocolate Cake with Cafe du Monde Coffee Infused Mousse
Herbal Tea and Coffee Service

Fin

I had a great time working. I hadn't spilled water on anyone and no one reprimanded me, so it was all good. It was fun having to dress up and rewarding to put in a lot of hard work. And at the end of the night, I felt the sense of accomplishment and camaraderie I've desired for a long time.

Cori and Pom, Me dressed up

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