Sunset in the City

“EASY AND ELEGANT” is the goal for many who entertain at home, especially where the views command attention. For this impromptu, after-work soirée at Steve Springer’s Harbor Club penthouse, Ray Kau (pictured here), ca tering expert and member of the Whole Foods marketing department, created a menu from items “off the shelves, with no pre-ordering necessary.”

From seared London broil to a cheese plate with Mission figs, the spread not only looks delightful but is also full of flavor.

“What we chose gives the host a range of items that taste good, look good and require minimum assembly,” says Kau, who also brought three wines to complement the menu: Blackstone Sonoma Reserve Merlot, Presto Prosecco Brut and Sterling Vineyards’ Special- Release Sauvignon Blanc.

Yucatán Platterb
Mayan ceviche butter lettuce wraps with fresh cilantro; pico de gallo containing jicama, cucumber, orange and pineapple with fresh lime and chile; red peppers stuffed with goat cheese.

Light Entrée Platter
Seared London broil with spinach pesto; Caprese salad with fresh buffalo mozzarella and local heirloom tomatoes, balsamic vinaigrette and fresh basil chiffonade; baguette croutes.

Cheese Platter Capricho de Cabra Pepper Goat Round; Neal’s Yard Dairy Lincolnshire Poacher; and Grana Pa da no cheeses, with fresh black Mission figs and mixed nuts, served with organic water and deli crackers.

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