Not sure if I mentioned it or not, but I'm in the process of starting a catering business. I'm specializing in 'party food' with an emphasis on global flavours made with fresh, local ingredients. I'm calling it Maeven's Kitchen, and I have a gig catering a Valentine's Day cocktail party for a chapter of the Vancouver Giro Club. The spread will all be hot & cold finger food, mostly circulated, but there will also be an antipasto buffet. The menu theme is Mediterranean, and the dishes pull heavily from Spanish, French, Greek & Italian cuisines, with a taste of Morocco & Turkey.
Last night I made about a million Empanaditas. They are miniature versions of the Spanish Empanada, a puff pastry crescent filled with an aromatic mixture of meat, fruit & spices. Mine are only an inch long, and while I almost crippled myself cutting and folding and pinching them together for several hours... I had so much fun!
The rest of the menu is mostly settled, and will include a twist on sliders (tiny gourmet hamburgers) and Albondigas (a Spanish meatball & tomato dish), with saffron & tomato aioli. Also, phyll0 wrapped asparagus with roasted garlic & lemon aioli, and my famous Cardamom Poached Apricots with Amaretto Mascarpone. Geez, my stomach is starting to rumble.
This gig I'll be catering from home, as I have a family connection in the Gyro Club, but if I'm to continue I need to find a commercial kitchen willing to rent me space by the day. This is proving tricky, but I'm working on it.