Another banquet

On Saturday, we had to make appetizers for a party that the school was having on Sunday.  The school has two locations - one is mainly professional classes (like I'm taking) and the other, the original location, holds mostly recreational classes.  The original location is in an old house-type building and has been under renovation for the past year (it needed it).  They finally opened and wanted to have a grand re-opening party.  So, we made appetizers for them to serve at the open house the next day.

My table made grilled zucchini roulades with goat cheese topped with a balsamic reduction.  A bit of work, but very tasty.

Things made by the other tables included asparagus wrapped in prosciutto, shrimp cocktail and deviled eggs topped with Bombay chicken curry (these were really good!).

      

The reason we have them plated for service is we were supposed to serve about 30 prospective students that Saturday.  They were coming in for an open house to learn more about the professional programs.  Only about 4 people showed up, so we had a feast after they left.  

Coming up?  Rabbit!