For our summer salon, we couldn't thing of a better way to serve up tasty bites for our guests than by partnering with FIG Catering. Co-owner and head pastry chef Molly Schemper graced us with her talented cooking skills and presence during the evening's conversation. Her calm and collected nature prepared delicious dishes in the Firehouse Chicago kitchen for a small intimate gathering of women. Check out that gorgeous spread!
The menu was utterly delicious - watermelon radishes, carrot slaw, smoked trout cake, deviled duck eggs, sungold tomato BLT, mink chocolate truffles, carrot whoopie pies, beet thyme marshmallow s'mores bites, and mini strawberry shortcakes, oh my! We asked Molly what inspired the menu. Her answer?
I'm always thinking seasonally so I start with ingredients that I know we'll be getting fresh from our farmers. Then I think about the crowd and often try to think of a name/theme for the menu that helps guide my ideas. The theme for the Forth menu was This American Food – inspired by one of my favorite public radio shows – and riffed off of classic American dishes.
We're showcasing the summer salon spread below, in all its beautiful glory. Tomorrow we're bringing you an interview with Molly to learn more about FIG Catering. Don't miss it!
Deviled Duck Eggs with Trout Roe
Sungold Tomato BLT
Carrot Slaw with Golden Raisins
Smoked Trout Cake with Cherry Mustard
Watermelon Radishes with Black Sesame Seeds and Sea Salt
Beet - Thyme Marshmallow S'mores Bites
Mini Strawberry Shortcakes
Mint Chocolate Truffles & Dark Carrot Whoopie Pies with Honey Cream Cheese Filling