My family and Carlino's Specialty Foods, Inc. have been involved in the Sandy Rollman Ovarian Cancer Foundation since its inception. We are very close to this cause for it helps spread awareness for this silent killer. Sandy was a dear friend of the Carlino family, and this organization was started in her honor and spirit to help others detect symptoms before they reach its fatal stages.
Carlino's got involved by being the official caterer of the annual gala. This gala is a beautiful evening celebrating the wonderful people involved in this charity and raising more funds for the cause!
As far as the food goes; we love to showcase what we are made of by putting out beautiful spreads in the theme of the event. Our talented team of culinary experts take the themes and run with them. This year I took it on as my personal mission to showcase the versatility of our fabulous staff. The theme was Teal Passport (a showcase around the world).
We made authentic foods that captured the true essense of these particular countries!
I decided to break up the evening into 3 parts.
Part 1: cocktail hour respresenting 4 countries (U.S.A., Morocca, Greece & Japan)
Japanese Soba Noodle Salad
The staff and I are here ready to execute the cocktail apps. Here is the Greek station where we served a Deconstructed Tzatziki (cucumber topped with tomato, kalamata olive, herbed Greek yogurt, and a fried pita chip) and a Greek Spanikopita (classic feta, spinach, and onion triangle wrapped in phyllo).
The Tafaya (classic Moroccan cous cous pilaf) on the Moroccan table where we also served Tagine Kefta (classic Moroccan meatball in a chunky tomato sauce).
At the USA table, we served friedmac n’ cheese (made with Lancaster County bacon) and a mini corndog with a spicy jalapeno mustard.
Part 2: Main course representing four more countries (Cuba, Thailand, India & Italy)
Here I am with our lovely chefs, Megan Kivitz, Jessica Perez, and Alex Perez at the Cuban table. We served Mango Barbecue Short Ribs with Fried Plaintains.
Here is our Thai tablescape. We accented the authentic setting with hand-carved fruits and vegetables and a Buddha statue in true Thai tradition! At this station we served Thai Sweet & Sour Shrimp, Thai Pork Spring Roll (pork, mung bean noodles, and bean sprouts wrapped in rice paper and served with red pepper soy sauce), and Classic Steamed Basmati Rice.
The Indian tablescape. Rich, vibrant colors everywhere!
For the Indian table we served Samosas with curried potatoes, peas, cashews in a flaky pastry crust served with a red curry coconut sauce, Spicy Indian Dahl (slow cooked lentils), and Indian Style Cauliflower with a sweet chutney glaze.
The Italian table is where we served homemade ravioli (fresh salmon stuffed ravioli in a champagne cream sauce and orechiette pasta with chicken and peas al brodo) and classic housemade caesar salad.
Part 3: Desserts representing 3 countries (U.S.A., Italy, Mexico, and France)
True, authentic Italian pastiera (hazelnut creme-filled pizzelle, amaretti, anise biscotti, chocolate biscotti, handmade torrone, cannoli and butter almond cookies).
USA desserts (mini "slice" of NY cheesecake in tart shells, mini pumpkin pie tarts, teal ribbon sugar cookies, mini apple pies, mini cupcakes).
For the French desserts we served Parisian Macaroons (Vanilla, Chocolate, Orange, Earl Grey, Coffee, Lemon, Passion Fruit, Raspberry Salted Caramal), Eclair, Lemon Bavarois in Crepe Shell, Chambord Ganache Snobinette, and Mousse au Chocolat.
At the Mexican dessert table we served Caramel Flan, Chocolate Tart with Ancho Cinnamon Spiced Pecans, Mango and Coconut Mousse with Roasted Pineapple, and Churros.
That sums up a taste of the world through food. I am proud to announce that it was the most successful gala to date! The wonderful auction tables made lots of money for the organization! Go team Sandy!