Catering the Start of a Beautiful Weekend by amber west

The student catered meal was a total success, with a large turnout of 42 people, including quite a few guests.

Student Chefs Lim Kang and Stephanie Schlosser taking a break to smile for the camera!

The food was great (menu below)  and the event ran  smoothly.  It was such a fun night!  I attended the dinner as a guest, and was able to see it from a completely new perspective.  Many Living Light employees attended, along with some family members of the  students.  Friends and family are always invited to the catered meal, but some of our students travel from far away, and their friends and family aren’t able to make the trip. It's always exciting to have new visitors for the event.

Instructor Martine Lussier and student Sean Moylan going over the details for dinner

We had a surprise guest, Kimmy Everett, who is a Lifemax Independent Distributor.  She is in town to speak to the students on  Saturday morning about Lifemax’s product MILA and was invited by Cherie.

Student Dawn Bitterman had her son and daughter-in-law as guests.  They'll be in town for the weekend, visiting from Martinez, California in order to support "Mom".  They’re actually the reason why Dawn is here at school, since her son got into raw foods and inspired the whole family.  Dawn says that once she tasted raw chocolate mousse she was hooked, and now she's becoming a raw chef!

Dawn Bitterman and her son at the Catered Meal

It was a beautiful weekend in Fort Bragg, bright, sunny, and surprisingly warm for January, and spirits were bright when guests tasted our delicious menu:

Student Catered Dinner Menu

A Light Mediterranean Menu of Live Organic Foods

Canapé

Golden Flax Shards & Almond Pesto Torte

Starter

Avocado, English Cucumber & Pepper Confetti Atop Chilled Gazpacho Soup

Entrée

Classic Caesar Salad

Organic Romaine Hearts, Tossed with Creamy Caesar Dressing, with Herb Croutons

Beverages

Hibiscus Cooler and Lemony Water

Dessert

Vanilla Ice Cream, Brownie Crumble, Chocolate Sauce, and Raspberry Coulis

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