10.17.2011

IPC Youth Oyster Roast

It was such fun to tag along with my three teenagers to their youth group oyster roast at the Van Puffelen/McLean Farm. The cool weather that's finally coming around couldn't be more perfect for this fall oyster roast with games, hayrides and a bonfire.

A game of pumpkin bowling on the lawn, anyone?


Or a little canoeing on a beautiful lake? Benjamin, our mascot, looks rather nervous here.


Pumpkin carving! Hmmm......I was glad I was busy taking photos.

OK, I'll confess that the only reason I invited myself to this was to have some great oysters. And my favorite elder was going to cook it. So I made myself the official event photographer. Pretty sly, eh?


And did we have some beautifully steamed oysters.




My little friend, Catherine, shucked oysters like a pro and offered them to the guests around her. And she doesn't even eat them. This is the largest oyster she shucked for the day.


For those who dislike oysters or oysters disliking them, there were plenty of hot dogs and chili to be eaten.
And after the kids rode the hay rides around the lake, s'mores and hot chocolate were in order. It's just doesn't get better than this in Savannah....


Oyster Roast for 65
9 Boxes of oysters (40 lb box); for youth group 7 person/box of 40 lb. For adult gathering 5 person/box with other foods
2 quarts of cocktail sauce
65 hot dogs
15 quarts of chili

10.10.2011

Feeling Babette-ish....

Now that I am a church cook, I rarely get to prepare fancy, schmancy party foods. So I look forward to October each year, when I can re-live my catering days and feel like Babette preparing a feast for my dearest friends.
The cool October days in Savannah are so welcoming. And the weather couldn't be prettier to sit out on their front porch. Here are some photos of what we enjoyed this past weekend.

Crab Rangoon served with red chili sauce

Arugula and Edamame Crostini (recipe by Jenna Hall, Tasty Kitchen Member)

Ahi Tuna Bites

Beef Tenderloin grilled on TEC infrared grill. Yep, this grill is amazing. I'll come up with any excuse just to grill something on this awesome thing.
And so my host friend and I did! Veggies for the Israeli couscous salad...

And the asparagus to toss with hazelnut vinaigrette.


And this scary looking salmon. But it sure tasted great.


Twice Baked Potatoes


Israeli Couscous with grilled vegetables.


And for dessert, my friend made her famous key lime and coconut cream pies. I am kicking myself for not taking the photos of them!

Sorry to make you drool. But I had to share. 'Cause it may not be until next October when I can feel like Babette again.

Dinner Party Menu for 24

Appetizers
Crab Rangoon with Red Chili Sauce
Ahi Tuna Bites
Arugula and Edamame Crostini

Main Buffet
Beef Tenderloin with Horseradish Cream
Poached Whole Salmon with Creamy Dill Sauce
Barbie's Yeast Rolls
Israeli Couscous with Grilled Vegetables
Grilled Asparagus with Hazelnut Vinaigrette
Twice Baked Potatoes

Dessert
Coconut Cream and Key Lime Pies