Sample Menu from Sunset Catering

We often have requests for sample menus. Late last summer we did a wedding reception for a friend at her family's farm. It was a beautiful day and everyone enjoyed the dinner and desserts as well. This is the menu the couple chose.

Late Summer Wedding Menu

Sparkling Blackberry Lemonade Punch

Ice water with Lemon slices

Fresh Greens with Assorted Dressings and Toppings

Greek Fresh Vegetable Salad with White Beans

Fresh Fruit Platter

Dinner Rolls

Roasted Red Potatoes with Rosemary

Smoked Salmon Linguine Alfredo

Roasted Seasonal Vegetables

Greek Herb and Lemon Chicken with Feta Cheese

Northwest Seasoned Prime Rib, sliced at the Buffet

Coffee and Tea Selection

Dessert Selection:
Nanaimo Bars
Almond Triangles
Strawberry Meringue Kisses
Lemon Mousse Mini Butterfly Cakes
Petite Chocolate Tiramisu

Contact Sunset Catering for a menu to suit your taste and that will work with your budget.

Sunset Catering, Evelyn Hoefakker

sunsetcatering@hughes.net  (360) 927-8551

Crepes for New Years Breakfast

Welcome the New Year with a delightful breakfast of Crêpes!

Crêpes were a special part of an event I catered a couple weeks ago. I used oat* flour for some of them for a gluten free option. Both varieties were enjoyed immensely! 

We find that Crêpes are good right out of the frying pan! Crepes are also good stuffed with fruit or topped with sugar and cinnamon.  And, even just as yummy, with a savory spinach filling! They are healthier than pancakes because of their generous egg content and the omission of oils.

The Recipe for Crêpes:

3 large eggs
1 cup milk
½ cup water
2 tbsp. melted butter
1 cups flour (regular flour or oat* flour)
1 tbsp. sugar
¼ tsp salt

Method:

• Beat together the eggs and milk with a wire whisk.
•  Whisk in the melted butter.
• Stir the flour with the sugar and salt in a small bowl.
• Add the flour mixture to the egg mixture using a wire whisk.
• Cover and chill the batter for at least 30 minutes.
•  Pour the prepared batter into a round heated and slightly greased frying pan. Tilt the pan to make a perfect circle.
•  Flip the crêpe after about 2 minutes. Cook 1 minute more on the other side.
•  Keep crêpes warm until serving. Place wax paper between the crêpes to keep them from sticking together.

  *Oat flour is gluten free if it is grown in a wheat free area and ground on gluten free equipment. 

  Remember to contact Sunset Catering for all your special events! 

  Email sunsetcatering@ hughes.net or call (360)927-8551

  And LIKE Sunset Catering with Such Great Recipes on Facebook!

Christmas Engagement? Contact Sunset Catering!

 He went on one knee and you said YES!! The planning begins...flowers, photographer, the venue and of course the caterer!

Sunset Catering and their staff, would love to cater your special day. 

The Mocha Cake pictured here is a delicious dessert choice...

And so are the Mini Eclairs!

Once again feeling the need to begin with the freshest possible!

Contact Sunset Catering for a consultation. We love to work within your budget and also love to help you select the perfect menu.

Evelyn Hoefakker

sunsetcatering@hughes.net

Ready to Accept Catering Bookings for 2017!

 Presentation is very important to Sunset Catering. The buffet needs to look inviting and tempting even before the guests come to the buffet.

We offer desserts to match your theme and to entice your taste buds!

 Sunset Catering delights in using the freshest ingredients for the best color and food value.

Appetizers before your main event make your evening very special.

Sunset Catering would love to make your Whatcom County event very special.

  Evelyn Hoefakker at sunsetcatering@hughes.net 

 (360)366-5297 or (360)927-8551

Check out Sunset Catering on Facebook! Sunset Catering with Such Great Recipes