Last night I sat down with a potential catering client to discuss the possibility of handling the catering at her house and I have to say that I'm really excited. It's an opportunity for me to do a variety of different jobs, themes, and styles. Basically it seems like a creative outlet that can round out my life behind the editor's desk.

I spent the night and the morning thinking up ideas. Here are some:

Slow Roasted Moullard Duck Breast in a Fresh Cherry & Burgundy Sauce Accompanied by a Roasted Garlic Mousse & Crispy Rosemary Potatoes

Sweet Potato Pancakes w/ Roasted Red Pepper Creme Fraiche & Chives

Whole Grain Flatbread w/ Oven Roasted Hannover Tomatoes, Geneovese Basil & Buffalo Mozzarella

Local Trout in a Brown Butter, Scallion, Pine Nut & Lemon Sauce

Goat Cheesecake Drizzled In Raspberry & Port Syrup

Rockfish in Mango Barbecue Glaze Over A Spicy Black Bean Sauce

Chilled Grilled Shrimp w/ a Tomato Ginger Jam

Grilled Crab Manicotti

Salt & Pepper Caribbean Lobster Tail

Cornmeal Crusted Oysters w/ Curried Tartar

Wild Mushroom Wontons

Now of course my brain is seizing up and I can't think of any more at the moment. I suppose that is the way it always is. I still need to brainstorm more and then move into developing recipes that work from both a cooking and serving standpoint.