Cocktail party on a Saturday Night.

So I had the opportunity to work with Chef Daniel on a private cocktail function last Saturday night. We catered to a crowd of VIPs who were too rich for my understanding of richness. Long story short, here are the pictures of the food we made and served. My favorite was the lamb chop and the lemon tart made with a recipe by Pierre herme. Butter, butter, and more butter. It's good though- that's until it gets to your heart, that is.

Okay starting with my favorite. Mini Lemon Tart with the biggest black berry I've ever seen.

Tomato Water with brunoise of cucumber and watermelon. Served in shot glass.

Classic French Macarons. We had a few different flavors, but they were all gone before I could take a picture.

Chocolate BonBons. Each with a different unique flavour inside. My favourite was the Cilantro Hazelnut praline filling.

Another winner dish of the night. Southeast Asian Lamb rack with sweet chili plum sauce.

The lamb racks were cooked perfectly and so moist and tender, I had to take a close up shot.

A simple self serve line with beet cured smoke salmon, 4 types of cheeses, dips and sauces.

Pickled yellow and red beets with goat cheese spread and toasty crustini. Chive garnish.

Another Southeast Asian influenced dish. Chicken lollipop with special sauce. It's a secret to me.

There were two other dishes that I didn't get pictures of, but one of them was another winner of the night. It was a tuna tartare tossed in a spiced mayo and wrapped with rice paper and basil or mint, I think. It was served like a maki roll and it was delicous.