International guests recently gathered at the Phoenix Art Museum for a delightful evening event catered by Artisan by Santa Barbara Catering.  Guests were greeted with a glass of champagne as they began the stunning evening which the Phoenix Art Museum and Santa Barbara teamed up to arrange.  Those attending were  directed to the museum’s Sculpture Garden as they dined on hand passed hors d’oeuvres and enjoyed the cool spring weather.  The hors d’oeuvres menu included:

Squash Blossoms stuffed with Grilled Corn and Goat Cheese

Grilled Baby Lamb Chops served with a Cojita Cheese and Jalapeno Fondue

Local Tepary Bean Hummus a top Crisp Herbed Pastry Round topped with Toasted Pumpkin Seeds

Guests later moved into the Great Hall for an elegant dinner and festive, live music. Attendees dined at tastefully arranged tables; adorned by exquisite southwestern floral created by Petal Pushers floral.  Dinner began with a plated citrus salad, which included a mixture of local greens and crisp romaine, along with a juniper berry dressing, fresh citrus sections, pumpkin seeds, and garnished with a ciabatta bread spear.  The main menu presented a variety of dish choices consisting of:

Tenderloin of Beef with Anaheim Chilies and Leeks topped with a Roasted Shallot-Sage Sauce

Pan Seared Chicken Breast topped with Cilantro Beurre Blanc

Quinoa and Wild Rice Stuffed Acorn Squash topped with Herbed Wild Mushroom Cream Sauce

All Entrees were accompanied with Summer Squash, Roasted Tomato, Roasted Asparagus & Southwestern Sweet Potato “Spears”

The entertainment was a lively, Latin band playing an eclectic mix of salsa, Merengue and Bachata.

The band integrated vocals, conga, trumpets, keyboards, drums, timbale, guitar and bass to put on an outstanding performance.  Guests finished the evening in the Rineberg Gallery to view the museum’s unique collections.  While enjoying the art, the attendees partook of a gourmet desert buffet including delectable items such as:

Layered Pumpkin Spiced White Chocolate Truffle Tortes topped with Pumpkin Brittle

Chestnut Cake “Pipettes,” Moist and delicious, these petite bites of gourmet cakes are displayed with mini pipettes filled with a perfectly a perfectly paired shot of Frangelico liqueur to exquisitely compliment the flavor of the cake

Chocolate Pot de Crème served in an Espresso Cup & garnished with a Mini Almond Cookie

Honey-Glazed Beignet “Doughnuts” served with an Ancho-Chocolate Sauce and Local Fruit Preserves

The decadent dessert buffet was a hit, and afterwards guests finished the evening with the Ansel Adams exhibit: