A Tex-Mex Bbq: 20 guests (including a few kidos)
(all the ingredients for this party were as organic, local, grass-fed, & whole-grain as possible)
- Homemade salsa & guacamole served with tortilla chips
- Fajita feast: grilled chicken, flank steak & shrimp with grilled bell peppers & onions and a jalapeno-cilantro sauce
- Southwestern-style salad: crunchy romaine lettuce, slow-simmered black beans, pan-roasted corn, cherry tomatoes, & an avocado-citrus dressing
- Macaroni & cheese
- Buster-bar parfait ice cream dessert: chocolate cream cookies, whipped cream & hot fudge
- Yellow cupcakes & ganache
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Washingtonian Magazine recommends Victoria Cortes Personal Chef Service to Cancer Patients (October 2012)
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