Last weekend was a busy one for the Ginger Snap team, with two weddings and a birthday party to cater for. Event manager Alice and Chef Jonathan were working at the birthday party in Penicuik, so on Saturday afternoon the team of 3 chefs, 5 waiting staff and Alice headed to the borders for a fantastic white-themed party.
Our waiting staff set the tables and prepared everything before the guests arrived. On arrival, each guest was greeted with a pina colada or a chilled glass of rosé, and canapés of smoked salmon blinis and honey mustard chipolatas were served throughout the first hour of the party too.
When dinner was called, each guest was served a pisco sours cocktail, which contains pisco Quebranta, lemon juice, sugar syrup and egg white, shaken over ice for 13 seconds and garnished with a drop of Angostura bitters.
The meal itself was a sharing style, so platters of each dish were served to the tables for guests to help themselves to their favourite things. The menu included a seabass ceviche and salmon ceviche:
Plantain chip with guacamole:
The main course was slow cooked shredded spiced lamb, with chimichurri, a Peruvian avocado and bean salad, and a roasted red pepper salad. For dessert, the guests were treated to barbecued mango, served by Chef Jonathan:
The party continued late into the night and all of the guests were so complimentary about the food and service. Thank you to everyone involved for making it such a fantastic event, if you would like Ginger Snap to cater for your party just get in touch! firstname.lastname@example.org .