No one wants to be bored. Children complain when they are not sure what to do next with cries and whines almost equivalent to actual pain, "I'm bored," or, "I don't have anything to do." I can become bored with food or maybe that is a bit harsh, but I look forward to seeing and trying new things just as much as I love the classics.
Being invited to a catered party can evoke images of particular foods and yes, they can be boring. I had a good feeling though, I have had treats from Culinary Creations when they were in Pine Bush. Their current location is on the property of Orange County Airport.
The event included complimentary plane rides and though I was a bit too scared to partake, many other guests had enjoyable experiences. I kept my feet on the ground and a plate in my hand.
Here is an example of simply making food different to the eye and so the brain interprets it as "new," and cancels out the feelings of boredom with the familiar. Yes, they are veggies with dip, but look, they are individually sized and served in paper cones. Double dipping is not only allowed, it is encouraged.
Totally different. Cold noodles with pulled pork in an aioli were presented in the cutest individual Chinese takeout style containers along with chop sticks. Refreshing not only for the non-tasting senses, but the palette as well. It was delicious enough for me to ask the server for more details.
Yes, a cheese platter. Mix the familiar and classic with the trends (sort of like fashion) and the masses are happy. I thoroughly enjoyed the fresh fruit for both a splash of color and the taste variation with the cheese.
Another blend of standard with modern was the shrimp tempura paired with a spicy dipping sauce. I confess, I didn't try this one, but it looked so fabulous and was a crowd pleaser so I thought it couldn't hurt to share.
The eggplant was sliced into pieces thicker than shoestring potatoes, but not quite steak fries and yes, they were crispy and salty like a french fry. My senses were now firing on all cylinders and I was feeling culinarily invigorated (yes, I can take liberties with language). I started to really look forward to what ever else would be passed or placed on the buffet in the center of the space.
Mere minutes later, I was rewarded once more and with duck breast bruschetta. What!? It was amazing with carmelized onions as the first layer over the bread and then the duck. The textures and flavors were complimentary; a bit of sweet and savory, crunchy and soft. Heaven. Yes, I had more than one.
Oh and then the Town of Wallkill Rotarian's honored their officers from last year and presented the new board. I know that is the reason why I was present, but if good food is involved, everyone who knows me is aware I will likely write a blog about the event as well.
I am not a huge cupcake fan. In fact, I am not really a cake lover at all unless it is to honor a birthday or wedding. Even then, I am quite selective. However, that doesn't mean I cannot appreciate the beauty of a thoughtfully prepared cupcake.
The foods were all presented with care and attention to detail in an artful manner. Yes, as a result of this private party I would love to return for dinner or lunch to the Culinary Creations located on the property of Orange County Airport in Montgomery. I was revived and Fed Well.