Vanilla Orchid is proud to announce that we will be catering a Pasta Event for Kelly & Patrick Tansey, our most loyal & BEST Fans! This event honors Patrick for all his service as a Major in the US Marine Corp. .and from what I understand is referred to as the backbone of the armed services…so again I repeat..this is an honor.

Kelly is a a Sr. Sales Director for Mary Kay and from personal experience from Candida, she has encouraged her to be all that I can be…(yikes it’s that ‘s the Army motto) .. nevertheless Kelly is my go to person when it comes to taking care of teh ladies adn men if thier man enough to own it!

Kelly & Patrick have 2 great boys and live in a beautiful home that definitely expresses the welcoming feeling that they give all that enter their home!

Kelly and Patrick have chosen the following menu for approximately 73 people:

Appetizers: Sweet Blues (Patrick’s Favorite) – Various cheese crackers & fruit platters – Buchetta

Entrees: Penne Pasta with Bolognese Sauce  – Linguini with  Rose’ Cream Sauce with Herbs

Sides: Caesar Salad – French Baguette

Desserts: Supplied by Debbie (Kelly’s Mom.. who by the way is an extremely lovely lady who I had the honor of planning this event with…Debbie if you ever want to move to Virginia, you have a career with us!)

Easter Dinner Menu

Semi-Boneless Leg of lamb with a Chianti reduction sauce (herbs used, rosemary, thyme, garlic)

Breast of Turkey (for those who don’t like lamb or ham)

Mashed Potatoes/Gravy

Grilled Asparagus with Panchetta

Mixed Spring Garden Salad with Olive Oil & Red Wine Vinegar Dressing

Strawberry/Apple Crumb (Rhubarb was no where to be found…Granny Smith apples were a great substitute)

Served with the same Chianti that was used to make the sauce, which was suggested by my favorite wine connoisseur “Dan the Wine Man” at Gainesville Wegmen’s .                                                          Rocca Delle Macie Famiglia Lingarelli 2008 Chianti Classico. They also have a Reserve Chianti which I will definitely try next time.

Wine paring for the turkey was Barone Fini Valdadige 2009 Pinot Grigio

Yesterday we had my mother’s 91′s birthday party. I remember that her favorite meat is veal so I called Ayrshire Farms and ordered 2 veal shoulders.  I began cooking it on Friday since the cooked meat needs to cool and set in the frig overnight. I cooked the veal with thyme, rosemary, garlic, porcini mushrooms and beef bones. This made a flavorful sauce but it didn’t overpower the veal.I decided to make a side of mushroom risotto using shitake & cremini mushrooms. I used the same wine to cook the veal & the risotto…2009 Barone Fini Valdadige Pinot Grigio. The vegetable side was a recipe from Thomas Keller, http://www.frenchlaundry.com a combination of carrots, celery root, turnips  and beets in a butter sauce.

The finish was another Thomas Keller recipe.. Sabayon Pine-Tart Tart with Honeyed Marscapone Cream…but for those who were chocolate freaks I cheated a little and took Ghiardelli Brownie mix, baked them like cupcakes, topped with marshmallow and served over Haagen Daz Vanilla Ice Cream.

We had a wonderful time and I’m happy to report that not much of the food was left… another successful dinner that is deserving of finding a spot on our menu.

We are Candida (Candy) and Derek Verrilli, a mother and son team who decided to embark on creating a unique catering business. If you’re looking for the same old run of the mill cater, we are not for you. If you’re looking for a caterer that will impress those people who need impressing, we are what you’re looking for!

Our culinary background goes back three generations from the Friuli region of Italia.

Armed with old family recipes and their passion for food, Candy and Derek have created old and new culinary delights that will not disappoint you.

Vanilla Orchid Catering