The Menu for the Designer's Event included: Tray Passed Appetizers: Beer Braised Beef Short Ribs in Cornbread Muffins with Mustard Cranberry Cream Butternut Squash and Mascarpone Pizzettes with Basil and Micro Greens A Wonderful Savory Buffet:  Rosemary Chicken Bites with Cornmeal Dumplings Roasted Pork Tenderloin with Spiced Blackberry Compote Traditional Chestnut Sage Stuffing In Individual Containers Gourmet Macaroni and Cheese in Individual Containers Roasted Vegetable Crudite with Beets, Brussels Sprouts, Carrots, Parsnips, Squash with Fresh Herbs and Balsamic Glaze   And for Dessert: Mini Apple Pies with Bourbon Whipped Cream Pumpkin Pie Bites with Ginger Icing Chocolate Peppermint Mousse Shooters