I'm making pork medallions with Madeira sauce and chicken medallions with Marsala sauce. I'll have these made up ahead of time, but want to demonstrate how to sauté a medallion and create a quick pan sauce, so I'll be doing two of each as a demo. I'll also have "smashed" potatoes with cheese and green onions, a FABULOUS salad I've recreated from a wonderful French restaurant here in San Antonio, a couple of appetizers and a trio of mini desserts.
My appetizers will be mini quiches and cucumber boats filled with crab salad, as well as cheese and crackers, olives, etc.
My dessert trio: chocolate ganache torte squares, spumoni cookies (the classic pistachio, cherry, and chocolate cookies) and macadamia-coconut blondies.
For drinks I'll have red and white wine, punch, and coffee.
I thought I'd also demonstrate a couple of fun napkin folds. Everyone will leave with hopefully a full stomach and a booklet of all the recipes I prepared.
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