The final number given was 100 guest had RSVP that they would attend; However on the evening of the party many of the guest choose not to show up costing the client to have to pay for food that was not consumed.  This is so disrespectful to your host be it a small house party or a huge wedding if you say you are going to attend it is a commitment and should not be taken lightly .http://people.howstuffworks.com/question450.htm

The first time I visited the Aquarium they were kind enough to allow me to bring my grand children Jada and Jordan to do the walk through for a catering job I was doing at the location. We went to the Dolphin show there was two dolphins in one pool and Winter alone in another. Th two healthy Dolphins were not in the mood to perform that day and the staff told us that they never feed them to do a show if they did not want to. Winter in the adjacent pool was making dolphin noises like a kid ” me me I’ll do it ” . We watched them put on his prosthetic tail and this amazing animal gave us a show to be remembered

Shooters

• • Melon chilled –refreshingly good
  • Ginger carrot chilled
  • Bloody Mary- shrimp float-

Sushi 2011

• Thai Mahi roll -baked panko-crusted mahi blended with thai red curry mayo layered with carrots and purple cabbage
• Grilled Island chicken roll Jerk seasoned grilled chicken layered with cucumbers pickled onions shredded carrots
• Summer veggie roll fresh and abundant local vegetables make this roll an exciting evolving experience.

New Orleans Dreamboat

• Crayfish or shrimp nestled in a cucumber boat floating on Creole sauce with pickled ginger

• Southern comfort meets Thai*
• Red Thai curry meatballs sits on a bed of savory mango sweet potatoes
• Ebony meets Ivory
• Roasted peppers garlic and basil topped with basil goat cheese served on a crostini

• Smooth Sailing on a half shell
• Chilled muscles marinated with lime ,cilantro roasted garlic and olive salsa
• • • No woman no cry -its that good
• Sweet plantains wrapped in salty bacon will bring all of your taste buds alive

• Sliders of the Sun
• Yard bird slider –Ground chicken infused with jerk spices grilled and topped with pickled onions
• Gulf side slider Salmon with a cilantro butter topping
• Meadow slider Grilled beef topped with a Tropical bbq sauce
• Ital slider Marinated grilled portabella mushroom topped with a balsamic reduction

Curry chicken toppers.

• Island curry chicken chopped and blended with granny smith apples raisins parsley and celery tops a pita round for pop in your mouth goodness

• • SALAD
• Katoffelsalat
• German style garden herbed vinaigrette potatoes tossed with tomatoes julienned peppers and red onions

• Achilles
• Grilled portabellas diced and blended with red peppers tomatoes fresh garlic topped with a balsamic brown sugar reduction

• St Petersburg
• Honey Key limes kefir blend with grilled vegetables for a surprising Joyfull experience

• • Salmon dill with a papaya ginger coulee

• • DESERTS
  • Desert Sushi fruit
  • Mango empanadas
  • Banana Cheese cake
  • Guava moose in a pastry cup
  • Tamarind lollipops

The best of the best new and creative

Working at the historic Tampa Cuban Club brought out the creativity of Catering by Saffrons and the outstanding staff that represents us

· Apps

· Fruit display- Fruit in season creatively displayed

· Spinach artichoke Humus

· Roasted red pepper olive tapenade served with pita and multigrain crackers

· Portabella brochette

Entrees.

• Black bean cakes on a bed of sweet potatoes and carrots
• Jasmine Rice
• Roasted Vegetables
• Jerk Tofu Stir fry
• Sweet Plantains
• Rolls with herbed olive oil dip on table

• Ginger ice tea
• Coffee Station

So if you want a Vegan wedding or any funtion to showcase unique VEGAN cusine call me Chef Jackie so we can work together to make your event the TALK OF THE TOWN

Ingredients

• 1 cup quick-cooking brown rice
• 2 medium ripe tomatoes, chopped
• 2 tablespoon chopped fresh cilantro I like cilantro so I use more
• 1 tablespoon fresh lime juice Fresh is important not bottled
• 1 tablespoon(s) finely chopped pickled jalapeno slices
• Salt 
• 1 can pinto beans, rinsed and drained Or beans of choice black beans work well
• 1 cup fresh corn kernels
• 1 clove garlic, crushed  or more to taste
• 1/2 teaspoon(s) ground coriander
• 1/4 teaspoon chile powder
• 1 tablespoon(s) vegetable oil
• 4 hamburger buns
• 4 Boston lettuce leaves
• 1 ripe avocado, thinly sliced if not avl. Use Guacamole

Directions

1. Cook rice as label directs; let cool.
2. Combine tomatoes, cilantro, lime juice, jalapeño, and salt.
3. In food processor, pulse rice, beans, corn, garlic, coriander, chile powder, 1/2  salt, until combined but still chunky. Shape mixture into 4 (1 inch thick) patties. (This can be refrigerated, covered, up to 4 hours.) will hold together better
4. In 12-in. nonstick skillet, heat oil on medium 1 minute. Cook burgers 8 to 10 minutes or until browned, turning once. Serve on buns with lettuce, tomato salsa, and avocado.
5. Or serve as a meal with A carrot sweet-potato puree and mix green salad

Menu

 Jerk Chicken paella - a mix of Island and Spanish flavours

Mango glazed pork medallions

Sweet Potato Cakes

Bacon wrapped plantains- the perfect mix of sweet and salty on a skewer

Port Salud cheese wheel garnished with fruit skewers,

The menu at Catering by Saffrons is always evolving to suit the needs of our customers we create individualized menus for you and your guest. Saffrons works with you to satisfy all your needs and to bring your vision to reality.

Working at the historic Tampa Cuban Club brought out the creativity of Catering by Saffrons and the outstanding staff that represents us

·        Apps

·         Fruit display- Fruit in season creatively displayed

·         Spinach artichoke Humus

·         Roasted red pepper olive tapenade served with pita and multigrain crackers

·            Portabella brochette

Entrees.

• Black bean cakes on a bed of  sweet potatoes and carrots
• Jasmine Rice
• Roasted Vegetables
• Jerk Tofu Stir fry
• Sweet Plantains
• Rolls with herbed olive oil dip on table

• Ginger ice tea
• Coffee Station

 So if you want a Vegan wedding or any funtion to showcase unique VEGAN cusine call  me Chef Jackie so we can work together to make your event the TALK OF THE TOWN