In the Kitchen with Tim - Part 2

Last evening, The Winter Group hosted a fundraiser for a Dauphin County judge candidate, and Tim catered the event. Natalie and I helped him prep the food (also see previous post). Below are more prepping pictures, along with the food display at the event.

The smoked salmon on cucumber chips and the Prosciutto-wrapped asparagus with a balsamic reduction

Grilled Fruit Kabobs of fresh pineapple, mango & peaches - grilling the fruit makes the fructose extra sweet.

The shrimp was marinated in the Spanish paprika olive oil and then par-grilled on Sunday. On Tuesday, Tim finished them in the oven.

Here is the shrimp with the Mango & Roasted Red Pepper Coulis for dipping.

Here Natalie and Tim add and mix the meatball ingredients: ground beef, loose Italian sausage, ground lamb, chopped red onion, eggs, salt and pepper. Later Tim made a Spanish sauce out of Goya sofrito sauce and recaito sauce, and then added roasted almond slices.

Natalie did an excellent job of rolling a sea of meatballs (like 200)! She quickly overcame her dislike of handling raw meat!
Here are the meatballs at the event.

There was also a spinach and artichoke dip served with sliced foccacia bread.

Everyone, including me, raved about the food! It was delicious!