- Lorenzo Delmonico born (1881)
Go Under the Sea with Canard, Inc.
Today on The Daily Meal
Recipe of the day
With surf, sun, and sand on the agenda this summer, it’s nearly impossible to avoid seafood this season. That is, unless you’re allergic, in which case you should stop reading — now. With endless opportunities to go "under the sea" with your themes and menus in the coming months — clambakes, boils, lobster bashes — why not take a nod from the pros?
Last week, more than 300 people gathered at the South Street Seaport Museum to support the museum. Canard, Inc., a high-profile caterer, has pleased the palates of many at events and weddings across Manhattan, and the luxe company catered the cocktail reception and featured a seaport-themed menu, featuring delicious treats ranging from crab cakes to a "modern" shrimp cocktail.
Below is the full menu from the cocktail reception; note the balance with meats and grains as well — a great accompaniment to surf and turf! Here is the perfect inspiration for your fish-filled fetes this summer:
Crab Cakes: Lump crabmeat and herbs, with a spicy orange remoulade
Large Gulf Shrimp: Flash cooked and marinated in mustard dill marinade
Julienne of Spring Vegetables: With radish sprouts, ginger, tofu, and spicy plum sauce in aromatic rice paper
White Truffle Arancini: Crispy risotto puffs with white truffle pâté and Parmesan
Modern Shrimp Cocktail: Ribbons of fresh shrimp with crispy cocktail sauce
Philly Cheese Steak: Deconstructed sliced filet of beef atop warm Cheddar-stuffed air bread, with scallion garnish
Organized Caesar Salad: Sushi-styled Caesar salad wrapped with jicama and topped with Parmesan foam
Signature Cocktail — "Seaport Sunset": Two parts vodka, half part fresh lemon Juice, dash of elderflower liqueur — shake on ice and into glass. Top with a dash of chilled ginger beer.
Pair this menu with appropriately themed décor, like various shades of blue, silver, and sea foam green. Also, fill glass cylinders with seashells or goldfish for an added flair.
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