Event at the New York Times Building for British Telecom

Last weeks event at British Telecom at their offices in the New York Times building.  Chef Patrice Del Casino and her Sous Chef Rommel Del La Santos prepare their well known pass h'orderves and appetizers.

Fresh tomato mozzarella bruschetta on a toasted crostini.

Chicken salad with harriet cote verts and raisins in a tart crust shell.

Goat cheese and caramelized onions tartlets.

Fennel crusted peppered tuna with a wasabi soy dipping sauce.

Chef Patrice prepping her food.

Sous Chef Rommel plating and arranging food to be passed.

Chicken sautee with a peanut dipping sauce.

Crab cakes with a chipolte aïoli sauce. 

Three mushroom streusel filo