With all the hot temperatures lately comes thoughts of light and fresh foods.
Last week we fed 450 guests at the Franklin Park Conservatory. The American Public Gardens Association dined under the stars while enjoying summer favorites.
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Vegetarian Quinoa with black beans, edamame,
roasted zucchini, and squash
and garnished with microgreens. |
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Chicken-Stuffed Chicken
served with a Summer Vegetable Succotash |
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Watermelon-palooza with watermelon served three-ways added a juicy summer treat (and great color) to a day-glo party last weekend.
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| Sweet & Savory Watermelon, Watermelon with Balsamic Glaze, and Watermelon with Queso Fresco & Mint |
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And of course, you cannot forget good ol' traditional barbecue. (Well, maybe not so traditional!) We have been serving corncakes off the griddle from our
Sweet Carrot Food Truck.
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| Corncake topped with housesmoked pulled pork, fresh cole slaw, and our famous corn salsa. |
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Traditional summer picnic barbecue, sides like mac n cheese and corn pudding, and banana pudding dessert are available on our
Sweet Carrot menu.
