Now that’s what I call a patio! In April of this year, Culinary Capers Bejing (a division of Culinary Capers Catering) served a four-course meal to 120 guests on the Great Wall of China.
A snippet of what was served:
For the first course, servers poured long pepper duck consommé tableside from tea pots around a duck confit and scallop mousse; the next offering was a 20 component Asian salad presented on a gold Great Wall designed serving dish over smoking dry ice; the entrée was a duet of grilled beef tenderloin and jumbo prawns with sticky rice cake and grilled asparagus; followed by a delectable dessert trio of warm toffee spice cake, roasted apple flan and candied ginger ice cream.
I have a pretty long list of dining fantasies and this just got added to it. ~PK
