We had a fun and savory tasting session yesterday for a new client featuring a bunch of new small plates we created to add to our menus! The evening began with the traditional meat and cheese board but filled with local Utah spirit – our cured meats came exclusively from Creminelli’s Fine Meats and included prosciutto and two different kinds of salami. Our cheeses were also all locally sourced and included our own signature flavor, Black Pepper Chive, created in conjunction with Heber Valley Cheese (keep your eyes peeled for a future blog post featuring our newest cheese flavor made exclusively for LeCroissant Catering & Events!) as well as Barely Buzzed  from Beehive Cheese. Our meat and cheese assortment was served alongside our fantastic focaccia bread, baked in-house in our bakery, as well as bruschetta, and house-made hummus with freshly baked pita bread! Lastly, our guests also enjoyed caprese salad skewers with fresh, thickly-sliced mozzarella cheese and drizzled in balsamic vinaigrette.

Caprese Salad Skewers with fresh, thickly-cut mozzarella and drizzled in balsamic vinegar and olive oil.

But enough about the starters, on to the main courses and our delectable new small plates…

To start, we took inspiration from French Onions Soup and channeled that inspiration into a puff pastry spiral filled with caramelized onions and gruyere cheese served on a bed of arugula, lightly dressed in house-made champagne vinaigrette (my favorite!).

French Onion Soup Inspired Small plates: puff pastry spiral with caramelized onions and gruyere cheese.

Next we served a pink peppercorn chicken skewer topped with a sherry cream sauce and speckled with freshly cracked pink peppercorn.

Pink Peppercorn Chicken Skewer Small Plates topped with sherry cream sauce

For the third course of our small plates series, we served a chicken wellington bouchée: a puff pastry cup filled with chicken in a creamy sauce and topped with freshly chopped parsley.

Chicken Wellington Bouchee small plates from LeCroissant Catering & Events

Next was creamy tomato basil soup shooters topped with fresh basil and garnished with a mini grilled cheese sandwich made with Beehive Cheese’s Promontory cheddar.

Creamy tomato soup shooters

Creamy tomato soup shooters served with mini grilled cheese sandwiches small plates from LeCroissant Catering & Events

The fifth course, we took a trip to the East coast via mini lobster rolls with a side of gourmet kettle chips.

Executive Chef Jane Hamilton finishing off our mini lobster roll small plates with dried parsley

Mini lobster roll small plates served with gourmet kettle chips

Next, Chef Tony prepared grilled polenta cakes topped with arugula, Sevillo sun-dried tomatoes  and drizzled with a balsamic reduction.

Grilled polenta cakes topped with arugula before being finished off with sun-dried tomatoes.

Finished grilled polenta cakes topped with a sun-dried tomato salad with fresh arugula and a balsamic reduction.

We saved the best small plates for last: a grilled black pepper polenta cake served alongside slow-cooked pork belly in an apple onion cream sauce and topped with a salted caramel drizzle – absolutely to die for!

Salted caramel drizzle on our pork belly polenta cake small plates by LeCroissant Catering & Events

Finished pork belly polenta small plates with a sweet salted caramel drizzle and garnished with a bright green Granny Smith apple.

Finally, no meal is complete without dessert. Our bakery freshly prepared a variety of hand pies: berry, apple, pumpkin and pecan. Sweet!

Variety of hand pies for catering and weddings. By LeCroissant Catering & Events

This was one of the funnest tastings we’ve ever done and were very happy with the beautiful small plates we created. To have these served to your guests at your next events, reach out to us and have a menu custom created!

Bon Appétit!


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