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AAUW Fund Raiser Buffet

 

Saturday, April 30th, 2005

 

An International Spring Celebration Luncheon Buffet

 

For 20- to 25- people

Salads:

 

·        Potato Salad with Haricots Verts, Roquefort and Walnut (Source: Bon Appetit, May, 1994)

 

·        Pasta Salad with Fresh Tomatoes and Basil (Source: Cook’s Illustrated, July, 1999)

 

·        Green Salad with Asparagus, Oranges and Red Onion (Source: Bon Appetit, April, 1997)

 

Entrees:

 

·        Cold Poached Salmon Fillets with Watercress Mayonnaise (Source: Michael McCabe)

 

·        Cold Poached Chicken with Chinese Garlic Sauce (Source: Michael McCabe)

 

Dessert:

 

·        Raspberry, Rhubarb and Pear Pies (Source: Bon Appetit, April, 1992)

 

·        Honeydew, Mango and Blueberries with Lime-Ginger Reduction (Source: Cook’s Illustrated, July, 2001)

 

·        Baklava (Source: Cook’s Illustrated, March, 2004)