Hi Everyone! We are excited to start a new season full of special events! We are working right now to customize our website to fit you better, so please be patient with us while we work on this ever changing task. Please don't hesitate to call us if you are ever experiencing any technical difficulties with our website, email, etc.
Thanks again to all of you for choosing Put A Fork In It!
WELCOME TO OUR BLOG!
Here is a place to read about upcoming and past events...such as weddings and private parties. See pictures and get ideas for your upcoming party as well! We also discuss food & wine from various bars & restaurants in the Phoenix Metro area! Enjoy!
Wednesday, September 26, 2012
Thursday, January 26, 2012
Dinner Under the Stars
Put A Fork In It will be hosting a fabulous Valentine's Day Dinner on February 14th, 2012! Please see below for menu options. Dinner will be held at the beautiful Boojum Tree Hidden Gardens in North Phoenix and an RSVP is required. Please call today to reserve your spot.....602.930.0603.
Sweethearts Under the Stars at Boojum Tree’s Hidden Gardens
Southwest Crispy Potstickers
-a blend of sautéed shrimp & scallops, potato, onion and chorizo, stuffed into red and green tortilla shells then deep friend and served over a bed of shredded red and green cabbage, topped with a red chili guacamole ranch sauce
Green Chili Pizole French Style
-roasted green chili, hominy & vegetables simmered in chicken broth, topped with melted provolone, sour cream dollop and tortilla stripsEntrée Choice of 1
Southwestern Blue Cheese Filet
-seared and slow roasted with southwest spices, topped with a creamy blue cheese sauce and bacon bitsOven Roasted Stuffed Chicken Breast
-seared in olive oil with fresh herbs then stuffed with asparagus tips, prosciutto & brie, coated with Italian bread crumbs then finished with a green chili crème sauceSucculent Bake Spaghetti Squash
- with garlic/sage olive oil, sun dried tomatoes, sautéed baby Bella mushrooms and parmesanMini Twice Baked Potatoes
-a blend of sweet potato and Yukon gold smashed with sour cream, mild green chili, garlic and butterDessert-Chef's Choice!
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