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| 2009 Mezzaluna Catering Staff |
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| Ahi Tuna Tartare Martini's |
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| Autumn salad |
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| Jane Goodall |
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| Miniature Drunken Amaretto Cherry Trifles |
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| Miniature Reuben Sandiwches |
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| Sea Scallops with Apple-Onion Marmalade |
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| Summer spring rolls on sweet potato puree with cucumber-ginger |
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| Mousse Tubes |
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| Chef John with Portland Trail Blazer, Steve Blake |
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| Soba Noodle Salad |
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| Cupcakes |
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| Chocolate Pots de Creme |
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| A Gorgeous Dinner on a Portland Canal |
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| Balsamic Cake |
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| Crusty Crocks of Mac & Cheese |
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| Nectarine Trifles |
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| Chef John's Signature Bruschetta |
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| Pumpkin Gingersnap Tiramisu |
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| Gorgonzola, Walnut and grape salsa tartlets |
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| Key lime tarts |
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| Torta |
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| Seared sea scallops with fiery tropical fruit salsa on broco |
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| Table setting |
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| Buttery shortbread cookies |
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| Seared rare albacore tuna on Chinese vermicelli salad |
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| Rum Raisin Rice Pudding |
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| Mounds of roasted vegetables |
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| Deviled eggs |
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| Cornish Game Hens with Herb de Provence and Carrot puree quenelles |
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| Blood Orange Swedish Creams |
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| Madeira Beef |
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| Dessert Buffet |
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| Edamame, asparagus and ricotta puree with crostini |
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| Cream Horns |
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| Rose Blancmange with raspberry cream |
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| Miniature Yukon gold baked potatoes with sour cream and caviar |
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| Gingered chicken cakes with cilantro ailoi and brunoise of mango |
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| Cream of butternut squash soup with curry creme fraiche and fried sage |
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| Fresh berry English trifle with creme patisserie, ginger snaps, almond brittle, whipped cream and fresh raspberry sauce |
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| Salad in a parmesan basket |
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| White chocolate peppermint mousse with pink peppermint Chantilly cream and candy cane crunch |
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| Petite cranberry upside down cakes |
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| Beef tenderloin fillet on crostini with wild mushrooms and caramelized onions |
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| Sweets in jars prepared for our chocolate fountain |
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| Sweet potato french fries with smoked paprika aioli |
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| Petite pecan tarts |
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| Fig and persimmon salad |
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| Peppermint white chocolate mousse in miniature peppermint shot glasses |
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| A gorgeous table setting |
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| Herbed goat cheese in lacey parmesan tuiles |
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| English trifle in hurricaine jars |
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| Artichoke and green chile pate in phyllo cups |
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| An hors d'oeuvre party
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| Chocolate covered strawberry topiary flanked by two sugared grape topiaries |
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| Shortbread "snowflake" cookies on lollipop sticks |
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| Gingered chicken cakes with cilantro aiolii and diced mango |
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| Chef John Paulk |
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| Cranberry cakes with hot buttered rum sauce |
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| We'll coordinate all your rental items for you |
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| Crispy prosciutto-smoked gouda chicken cordon bleu with gorgonzola mornay sauce |
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| Succulent Oregon figs |
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| Crisp white linens for an elegant table |
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| Pumpkin-bourbon ice cream in a handmade nutmeg tuile cup |
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| Punch in a jar! |
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| Pumpkin apple streusel bread pudding with creme anglasie and caramel |
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| Late summer melon salad with brioche & herbed chevre, microgreens and balsamic reduction |
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| Honey & thyme roasted pear salad with stilton and grapeseed oil-verjus dressing |
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| Fillet of Beef with wild mushroom rub a la Bordelaise, pan-fried asiago polenta, & caramelized shallots |
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| Marsala-soaked genoise layed with pastry cream and bitterswwet chocolate chunks |
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| A lovely garden wedding for 80 |
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| A sleek, contemporary dinner for 20 |
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| Asparagus, raspberry & gorgonzola salad |
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| Broiled chorizo with cilantro-pumpkin seed pesto |
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Butter lettuce, candied bacon, fresh cherries with
green-goddess dressing |
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| Caribbean-themed fundraiser for Oregon Episcopal School |
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| Coconut panna cotta with mango coulis |
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| Crab salad with sliced mango & wasabi mayonnaise on brioche |
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| Dozens of fresh fruit Pavlova's |
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| Fillet of Salmon |
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| Lime zest shortbread filled with tart lime curd |
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| Macadamia-crusted albacore tuna with mango chutney |
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| Mezzaluna designs elegant tables |
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| Mini-Jamaican Jerk Burger Sliders |
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| A Beautiful Silver and Blue Table Setting |
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| An Elegant Event in December |
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| Hazelnut and Cranberry Cakes at a Recent Mezzaluna Event |
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| Wild Mushroom Mascarpone Crostini |
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| An Event Washed in Blue Light |
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| A Beautiful Wedding Hors D'Oeuvres Event |
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| Mezzaluna Coordinates Beautiful Tables |
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| Apple Pancakes with a Grey Goose Shot |
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| Smoked Salmon Fillet with Capers |
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| Mezzaluna's 1st Christmas Party of the 2007 Season |
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| Crispy Apple Potato Pancakes |
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| Golden and Red Beet Salad with Mache and Pistacio Vinaigrette |
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| Roasted Pork Loin with Apple-Brandy Sauce |
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| Warm Banana-Caramel Bread Pudding |
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| Crown Roast of Pork with Wild Rice-Cherry Stuffing |
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| Rack of Lamb with Roasted Winter Vegetables |
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Muscovy Duck Breast on a handmade sweet potato chip,
plum jam & pomegranate seeds |
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| Mezzaluna's famous mini Crabcakes with spicy Thai Chile Aoili |
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| Flakey, Delicious, Caramelized Onion, Pear, & Dry Jack Cheese Strudels |
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| Cinnamon Apple Crisp with Creme Brulee Ice Cream & Caramel |
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| Golden Beet, Persimmon & Honey-Roasted Pear Salad with Tangerine Vinaigrette |
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| Pumpkin Cheesecake with Gingersnap-Pecan Crust |
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| Cocktail party in a gorgeous Pearl District loft |
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| Prosciutto, Melon, & Mozzarella Salad |
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| Creamy Brie-Walnut Tarts with Red Grape Salsa |
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| Chef John's Thai Flank Steak Salad |
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| Chef John, & Mezzaluna's 2007 Staff |
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| Sea Scallop Ceviche in Shot Glasses |
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| Chef John preparing Dijon-Cognac Cream Sauce |
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| Ancho Chile-Glazed Salmon & Pineapple with Lime Creme Fraiche |
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| Melted Gorgonzola, Toasted Almonds, & Black Sage Honey Crostini |
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| A Beautiful Wedding Hors D'Oeuvres Event |
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| Sausage-Stuffed Mushroom braised in Pinot Grigio |
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| A beautiful table set for a Mezzaluna Dinner Party |
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Chef John serving dinner to cast members from
MTV's 'The Real World' Las Vegas |
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| July's AM Northwest Appearance |
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| Chocolate Pots de Creme with White Chocolate Whipped Cream & Candied Orange |
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| Blueberry-Lemon Cornmeal Cake |
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| Caprese Salad with Oregon Tomatoes |
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| Caprese Skewer Bouquet |
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| Our edible Grape & Strawberry Topiary Centerpieces |
Chef John's Topiaries & flowers by Old Town Florist |
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| Macadamia-Crusted Salmon, Lentil Puree with Champagne Beurre Blanc |
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| Fresh Fruit Pavlova with Chocolate Sauce |
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| 2007 Hawaiian-Themed Dinner Party |
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| Summer Cream of Asparagus Soup |
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| Saffron Panna Cotta with Fresh Peach Sauce |
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| Mezzaluna's Lemon Bars |
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| Mezzaluna prepares elegant soirees |
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| Black Forest Ham and Fontina Pannini's |
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| A Mezzaluna Cocktail Party |
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| Mouth-Watering Entrees from Mezzaluna |
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| Bittersweet Chocolate Mousse Desserts |
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| Refreshing White Gazpacho Great for a Summer Starter |
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| Spicy Ahi Tuna Tartare on Wontons |
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| Caprese Salad Skewers |
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| Hors d' Oeuvres Skewers |
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| Andouille Sausage Pups on a Stick |
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| Chocolate-Almond Truffles |
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| Green Tea Cheesecake with a Cookie Crust |
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| Gorgonzola & Walnut Salad in a Parmesan Bowl |
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| Cooking with Your Kids on April's AM Northwest |
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| Alex (age 7 on right) teaching cooking skills |
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| Dinner for 34 in a Client's Home |
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| Members of the Columbia Symphony Orchestra Playing at a Dinner Party |
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| Bridal Shower Cake with Basketweave Buttercream |
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| Banana Creme Brulee on Silver Spoons |
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| Wild Mushroom Goat Cheese Turnover with Cabernet Sauvignon Sauce |
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| Fillet of Beef Crostini with Gorgonzola Sauce |
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| Wanda plating Hors D'Oeuvres for a 2006 New Year's Eve Event |
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| Cranberry Cakes with Hot Buttered Rum Sauce |
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| Red Curry Chicken Won-Tons |
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| 400 Handmade Palmier Cookies for the Portland Art Museum |
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| Endive, Walnut, and Roquefort Salad |
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| Blanched Asparagus with Wasabi Sauce |
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| A Mezzaluna Brunch |
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| Dutch Apple Pie with Lattice Crust |
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| Lacy Parmesan Bowls for a Spring Salad |
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| More Kids Cooking on AM Northwest |
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| Bittersweet Chocolate Fondue and Dippers! |
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| Pam Donegan, Concierge for the Portland Trailer Blazers, is one of Mezzaluna's Favorite Clients |
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| AM Northwest Host, Helen Raptis, with Chef John |
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| Chocolate Shortbread Hearts with Herringbone Decoration |
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| Pesto and Sun Dried Tomato Torta |
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| Apricot-Hazelnut Squares Under Domes |
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| A Mezzaluna Cooking Class |
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| Fillet of Beef and Roasted Winter Vegetables |
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| Chef John Tasting Wine for a Client Event |
A Holiday Dinner in Vancouver |
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| Champagne Cocktails for a Holiday Event |
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| Banana-Hazelnut Upside Down Cake with Creme Anglaise and Chantilly Cream |
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| A 2006 Christmas Event |
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| Megan putting 24-carat Gold Leaf on Espresso Brownies |
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| Caramelizing Shallots for a recent event |
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| Torching Pecan-Bourbon Creme Brulee |
Chef Jordan on the Radio discussing cookies! |
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| Chef John appeared in December on AM Northwest |
Client Gary Bordon's 40th Birthday Celebration |
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| Chef John Cooking on AM Northwest |
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| 2006 Christmas Cake |
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| Mezzaluna Sweets for an October Party |
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| Mezzaluna's Autumn Dinner |
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