ade made with lemon juice, dried lavender, simple syrup and club soda and the Raspberry Mint Mocktail Mo- jito created with lime juice, mint, fresh raspberries and club soda that are served at Catering by Design events.


Loevy noted that, as a boutique caterer, Catering By Design’s clients know they’ll find food that’s full-fla- vored and something different. For a holiday menu that’s sure to whet the appetite, the chefs take attendees on a culinary tour of Latin America. Loevy suggests a fun cocktail menu that pairs well with creations like Sweet Plantain Arepas “Samiches,” Pepper Tamales with Cilantro Mojo Sauce and Venezue- lan Style Mini Dogs.


In addition, the menu accents dishes from Japan and the Middle East. Persia will be a particular focus this year with an array of dishes, such as Citrus Spiced Salmon, Herb Yogurt, Moroccan Couscous, Harissa-Tomato Haricot Vert and Lemon Espuma. A vegan dish that’s sure to entice every palate is the Spice Roasted Acorn Squash, Spinach, Pomegranate Seed, Pistachio Pesto and Tart Tomato Sauce.


The mocktail trend carries through the holidays with creations like Apple+ Pomegranate Ginger Spritzers, Apple Cider Sangria, Grapefruit and Rose- mary Mocktail, and Cranberry Harvest Punch. Alcoholic beverages for the hol- idays include delicious Negronis, which are Italian cocktails made of one- part gin, one-part vermouth rosso and one-part Campari and garnished with an orange peel. The non-traditional va- rieties that use mescal or bourbon with Campari and vermouth are great op- tions, as well.


For the holiday season, Catering By De- sign boasts plenty of twists on classic dishes, such as the Grilled Beef Tender- loin that’s paired with garlic red miso butter sauce, which is a favorite. Ac- cording to Loevy, braised meats are al- ways in demand as the weather gets colder. A Persian take on a fall classic is Short Rib Tagine, Sour Cherry Relish, Sweet Potato Puree, Roasted Brussels Sprouts with Fermented Dressing and Toasted Almond.


4­ 8 September­z October­2019


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