Food by Claudia Gibson Catering, 434 263 4172

June 6

Moira Nelligan

Antipasto Plate with greek olives, coeur a la creme cheese, roasted red pepper, marinated mushrooms, marinated asparagus, roasted red pepper hummus served with organic Italian bread.

Morrocan meatballs with dipping sauce

Curried Chicken Salad

Artichoke Dip with crostini

Italian Pasta Salad

Dolmades

Vegetable Sushi

Vegetable Tarts

Dessert Carrot Cake with cream cheese icing

May 16

RIVER CITY RADIO HOUR
Guacomole in tortilla cups
Quesadillas
Bean Enchiladas
Pollo en cacahuate (chicken with peanut sauce)
Taquitos de puerco & frijoles (small taco's with pork or beans)
Mexican rice
Ensalada

Assorted desserts

April 11

Danny Schmidt, with Carrie Elkin
Fettucine Alfredo
Bruschetta with pesto, mozzerella and tomato
Antipasto plate with coeur a la creme cheese dip, roasted red peppers, Greek olive mix, marinated asparagus- Italian meats- served with fresh homemade organic Italian bread and crostini.
Sweet and sour vegetable caponatina
Artichoke dip in wontons
Mini calzones- vegetarian or sausage with marinara sauce
Torta Rustica

Dessert: Tiramisu and biscotti.

March 21

Cleek & Graham with Good Foot Dance Company
Colcannon-(Traditional Irish potato dish)
Skewered caramelized vegetables
Salmon pate`on Irish soda bread rounds
Stuffed cabbage leaves
Mini meat and/or vegetable pies
Vegetable fritters

Dessert: Trifle and scones with clotted cream and jam.

February 28

Dr. Levine and the Dreaded Blues Lady
Fresh Vietnamese Spring Rolls with Peanut Sauce
Curried Chicken Salad in Wontons
Steamed Chinese Pork Dumplings
Japanese Sweet Bean Paste Buns
Eggplant Fritters
Moroccan Meatballs with Sourcream Cardamom Sauce
Orange Peel Fried Rice
Sweet and Sour Vegetables

Dessert:
Warm Chocolate Orange Cake

November 15

Jan Smith
Antipasti Plate with roasted red peppers, olive mix, marinated artichokes, marinated mushrooms, Italian meats, cheeses served with homemade organic Italian bread.
Penne Pasta with Basil Alfredo Sauce or Penne Pasta with marinara and sausage.
Foccacia
Fall Salad with viniagrette
Bruschetta with melted brie and fig and Bruschetta with melted brie and mango chutney
Roasted red pepper hummus
Vegetarian dolmehs

Assorted desserts

October 18

Tom and Emily
Pulled pork tenderloin on organic sour dough rolls
Chicken enchiladas
Spinach feta and pine nut empanadas
Vegetable tarts
Artichoke dip with crostini
Fall vegetable kebabs with dipping sauce
Vegetarian dolmehs

Assorted desserts

September 13

MOLIMO
Morrocan meatballs with yogurt dipping sauce
Vegetable sushi with wasabi, pickled ginger and soy sauce
Marinated vegetable kebabs with dipping sauce
Spicey asian noodles with sesame, ginger and scallions
Okonami Yaki (japanese vegetable cakes) with ginger sauce
Fresh Vietnamese spring rolls with peanut sauce
Curried chicken salad in wonton cups
Assorted brushetta's on homemade organic French bread

Assorted desserts

June 14

TigerLily
Morrocan meatballs with yogurt dipping sauce
Spring rolls with peanut sauce
Soba noodles with ginger, sesame and snow peas
Bruschetta with pesto, mozzerella and sun dried tomatoes
Curried chicken salad on endive
Chinese steamed bar-b-que pork and vegetable buns
Artichoke dip with crostini
Roasted marinated vegetables

Assorted desserts-

May 10

Barbara Martin and Mac Walter
Smoked salmon on endive
Vegetable sushi with pickled ginger, wasabi and soy dipping sauce.
Moroccan meatballs with yogurt dipping sauce
Pesto Palmiers
Mini quiche
Eggplant fritters
Assorted Bruschetta

Desserts: Carrot cake and key lime pie

April 26

Danny Schmidt
Antipasto with mixed olives, roasted red peppers, asparagus, marinated mushrooms and asparagus, Italian meats and garlic blue cheese dip- served with homemade organic Italian bread.
Thai Chicken Spring Rolls with peanut sauce.
Penne Pasta with beef and mushroom sauce and Penne Pasta with roasted red pepper sauce.
Olive tampanade on crostini
Empanada's: both spinach, feta and pine nut and spicy sausage and apple.
Bruschetta with melted brie and fig jam.

Assorted Desserts

March 29

Paul Curreri
Vegetable sushi with wasabi, pickled ginger and soy.
Fresh spring rolls with dipping sauce
Chinese steamed buns both bar-b-que pork and bar-b-que vegetables
Curried chicken in wonton cups and raddichio
Soba noodles with ginger sesame and peanut sauce
Vegetable rice cakes

And for dessert: Baklava and assorted cookies

March 1, 2008

Charlottesville Playback Theatre

Falafels with tahini sauce
Dolmeh's
Roasted red pepper hummos with pita chips
Multi grain pilaf
Middle eastern flat breads with herbs and garlic
Assorted desserts

January 18, 2008

Stephanie Nakasian & Hod O'Brien
Tortilla cups with vegetarian chili and guacomole
Bruschetta with sundried tomatoes or melted brie and fig
Curried chicken salad on raddichio
Chinese steamed bar-b-que pork and vegetable buns
Marinated vegetable kebabs with peanut sauce
Wonton cups with spicy sausage
Roasted red pepper hummos

Dessert : Chocolate Rugelach & biscotti

Food for the Cabaret is provided by Claudia Gibson Catering

Catering for All Occasions -
Weddings, Anniversaries, Special Orders, Retreats, Birthdays, Private Parties

Personal Chef for any need, for any theme.
Cooking Classes, Private & Group also available.

Contact 434 263 4172 or claudiacatering (at) gmail.com.