On the Rocks with a Twist
Here’s a bright idea for New Year’s Eve events — an “On The Rocks” station by A Joy Wallace Catering with a twist on traditional raw bars. Rather than just set the seafood out on crushed ice, Corporate Executive Chef Elgin Woodman and the culinary team brought the heat up with design and concept! The result was a station which supported both hot and cold elements, centered around a glass and mirror theme.
Raw items were presented on glass trays of ice, hot items were presented on white hot rocks inside mirror containers. Candles in silver and crystal accessories added more glitz to the design.
Sauces were presented in candelabras with blinged out bowls. Raw Oysters were served with Spicy Cucumber and Horseradish Salsa, Sour Orange Mignonette, Red Onion Leche de Tigre. Shellfish was served with a choice of Pickled Pineapple Tartar Sauce, Warm Champagne Mustard Sauce, Asia Cocktail Sauce, and Mojo Ketchup.
Other raw bar items included stone crabs and cocktail shrimp.
And on the hot rocks…
Fresh Smoked Atlantic Cod Brandade with Roasted Tomato and Poblano Peppers
Smoked Octopus, Pancetta and Caramelized Pineapple
Scallops with Black Garlic Butter
Black Pepper Tempura Calamari with Sweet and Sour Jalapeno
All we can say is this look and concept is hot, hot, hot!
Photos: Ryan Oswald