Governor General of Canada visits Los Angeles Back

Posted April 28, 2014

CC 4.29.14 4             We were honored to cater two important evenings hosted by the Consulate General of Canada in which "His Excellency the Right Honourable David Johnston, Governor General of Canada" visited Los Angeles. It was especially momentous as this was "the first time a Governor General of Canada has visited the West Coast of the United States." On Monday 4.28.14, the occasion was the "Order of Canada and Friends of Canada Reception," and Tuesday was an important address to key Canadian and American business leaders at the annual Canadian CEO dinner on the occasion of the Milken Institute Global Conference. It was "an opportunity for the Governor General to interact with conference attendees and to promote trade and investment between our two countries."   CC 4.29.14 6 bar set upCC 4.29.14 2   CC 4.28.14 4   Follow the link below to read the Governor General's speech:
CC 4.28.14 7

The Menus Included

tray passed hors d’oeuvres  Prosciutto Wrapped Chicken with Spinach and Maple Glaze Shitake Crusted Filet of Beef on Bamboo with Black Cherry Brandy Dip Salmon Roulade and Lemon Dill Cream in Spoons Tomato Caprese Tarts with Burrata Cheese and Fresh Basil   Macadamia Crusted Chicken Cakes with Mango Salsa Mahogany Chicken on Bamboo with Orange Coulis Teriyaki Beef on Bamboo with Roasted Sweet Potatoes Kobe Beef Sliders with Cornichons and Thousand Island Lump Crab Cakes with Avocado Salsa Smoked Salmon on Potato Cakes with Sauteed Apples & Crème Fraiche Thai Vegetable Spring Rolls with Plum Dip Wild Mushroom Tarts with White Truffle Oil Vegetable Dumplings with Ginger Sesame Dressing   BUFFET Dinner Organic Greens with Artichoke Hearts, Olives, Bell Peppers, Cucumbers, Red Onions, Garbanzo Beans, Goat Cheese and Red Wine Vinaigrette Lemon and Herb Crusted Chicken with Chardonnay Caper Sauce 6-Hour Braised Boneless Beef Short Ribs with Wild Mushrooms and Merlot Sauce Polenta Cakes  and Griddle Baked Saffron Risotto Cakes with Roasted Red Pepper Coulis Roasted Vegetables: Carrots, Parsnips, Asparagus, Cauliflower and Haricot Vert Wild Mushroom Tarts with Shaved Parmesan and Smoked Salmon Tarts with Blue Cheese •••••• Dessert Buffet Peach Crunch Crumbles CC 4.28.14 6 Berry Brulee Shooters Mango-Kiwi Tarts Pistacho Coconut Shortcakes Cinnamon Cheesecake Beignets Mango Kiwi Tarts Crème Brulee Tarts Mini Apple Pies with Whipped Cream Chocolate Ganache Baby Cakes Raspberry Brioche Bread Puddings with Chantilly Cream Fresh Fruit Tarts   CC 4.29.14 3.2 Fresh Fruit Tarts CC 4.29.14 5 mini apple pies