COCKTAIL HOUR

Stationary

• Fresh fruits & assorted imported & domestic cheeses with crackers

Passed

• Rosemary Skewered Marinated Cocktail Shrimp with traditional tomato-horseradish dipping sauce
• Blanched Snow Peas piped with Boursin & Papaya
• Petite Sweet Potato Biscuits filled with country ham & apple chutney

BUFFET DINNER

• Grilled Spice-rubbed Pork Tenderloin, served sliced with mango chutney aioli
• Grilled Citrus-brined Chicken Breasts, served sliced with caramelized vidalias, orange, & lemon mojo sauce
• Roasted Sweet & New Potato Salad tossed with lemon and scallions
• Herbed Basmati Rice with sautéed assorted peppers
• Grilled aspragus spears with tangerine-ginger drizzle
• Sugar snap peas, snow peas, baby peas, carrots, & mint
• Mixed Baby Greens Salad with strawberries, shaved Manchego, sliced almonds, & balsamic vinaigrette
• Assorted breads & rolls with butter crocks

COCKTAIL HOUR

Stationary

• Vegetarian Antipasti Display with steamed & fresh crudités, roasted vegetables, fresh fruits, & assorted domestic & imported cheeses, dips, & spreads with crusty breads & crackers

Passed

• Mini Crab Cakes with homemade tartar sauce
• Blanched Asparagus Spears wrapped with Boursin & Prosciutto
• Minted Fresh Fruit Skewers

BUFFET DINNER

• Grilled Bacon-wrapped Beef Tenderloins, served sliced with Granny Smith apple horseradish sauce
• Sides of Poached Salmon with fresh fruit salsa & lemon-dill aioli
• Roasted New Red Potatoes with roasted garlic & fresh mint
• Herbed Orzo Salad with roasted peppers, zucchini, shallots, & red wine vinaigrette
• Layered Caprese-style Platters with garden tomatoes, fresh mozz, & basil leaves
• Blanched Haricot Verts with roasted grape tomatoes, toasted pinenuts, & parmesan
• Baby Spinach Salad with raspberries, goat cheese, walnuts, & balsamic vinaigrette
• Assorted breads & rolls with butter crocks

Marty Van Santvoord

Culinary experiences for Marty began in a renovated U.S. Mail Truck in coastal Downeast Maine back in 1978 with the birth of Eastern Sun Burritos and subsequent birth of son, Tobey, in 1979. Slinging burritos and tacos with partner, Beth Pastore, and their husbands, at country fairs and along coastal Rte. 1 (accompanied by the infant boy in the laundry basket on the dashboard of the cab) set the stage for her next break into food service in 1990 with the grand opening of the Firehouse Café in Orange. Her B.A.degree in Psychology and Accounting background prepared her far better for this endeavor than any Culinary Institute degree.

With business partner, Dornin Formwalt, Marty braved 10 years at the Firehouse Café – years of love, hard work, creativity, and frustration. During the last 5 years the Firehouse was lucky enough to snag Chef, Currey Hay, to take on the weekend dinner scene for the restaurant. One thing led to another… and Marty and Currey joined forces once again in 2001 in the creation of Beggars Banquet.

Currey Hay

Currey broke the rules at age 14 when she began her trip down the food service highway when she hostessed at a corporate restaurant in Maryland. Through college and beyond she continued to come back for more – whether mopping floors, managing the bar, or grilling a steak.

Her multiple degrees in Communications, Film, Woman studies, and Afro-American Studies led her to ESPN and the Seniors and PGA tours, along with four years at Channel 29 in Charlottesville. Her 29 career culminated in the role of Robert Van Winkle’s sidekick in the Channel 29 Sweepstakes.

Currey met her future partner in food crime at a catering consultation at the Firehouse Café, planning the menu for her own wedding in 1995. Shortly thereafter she left her TV career and joined the ranks at the Firehouse Café where she took the dinner scene to another level, and also withstood three pregnancies during the same time period. And the rest is history ...