Eggin for Prom

High School Proms have changed greatly from when I was in high school almost four decades ago. The kids often go in packs now. Our Junior daughter identified about six kids she was going to join. We offered to prepare a dinner for them to keep their cost down. There were two vegetarians in the group so we expanded the menu accordingly. Here's a few photos of the event. I prepared a formal menu for the kids:

As an appetizer we made mini sweet peppers stuffed with cream cheese, pesto, and sun dried tomatoes. Some were wrapped with bacon, others were vegetarian. Both were outstanding. Thanks to Green Eggs and Jan - we were exposed to these at the recent Sunshine State Eggfest. The photo is unfortunately out of focus. I think my hands were shaking in anticipation of eating one:

For the main course we made manicotti stuffed with spinich, ricotta, and mushrooms topped with a homemade tomato sauce. No photo, but delicious. For the other main course we made flat iron steak with a mustard, thyme, balsamic vinegar sauce and topped with maple syrup sweetened pecans and blue cheese. This recipe is in the recipe section of this website. Thanks to Eggtucky for an outstanding dish:

One of the veggies was asparagus coated with EVOO and DP Shakin the Trees, roasted, and tossed with balsamic vinegar:

For dessert we served fresh fruit, chocolate cake, and key lime tartlets. Here's da crew at the table:

They cleaned up pretty good afterwards:

Everyone was enthused about the meal, and we had a blast preparing it. :woohoo: