March 02, 2014 Slideshows » Food & Drink

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Opera Memphis' Fifty Shades of Game Gala 

Chef Steven Coletta
A wine pull was part of Saturday’s festivities. For $20 guests could purchase a mystery bottle of wine and hope the masked bottle reveled a higher price tag. The gamble paid off for this bottle, which had a $29 value.
Chef Gary Draper of Draper’s Catering put a spin on traditional brochette, topping these toasted baguette slices with tender venison strips.
Corn, wild boar, and red peeper tarts prepared by chef Catherine Bowling-Dean of Me and My Tea Room Catering.
Chinese lion head soup with venison meatballs prepared by Draper’s Catering.
This might sound like a strange pairing, but Catherine Bowling-Dean’s quail, bacon, cheddar and key lime donuts with a cranberry reduction were a delightful balance of sweet and savory flavors. “They [guests] seem to like everything that I put out there,” she says. “I just kind of made these things up….they [Opera Memphis] just gave us free-range to come up with whatever we wanted to come up with.”
Moroccan elk bruchette with smoked eggplant jam by Catherine Bowling-Dean.
Duck poppers provided by Just for Lunch.
Chef Michael Francis’s Heart & Soul Catering adorned this porky friend with a few “50 Shades of Game” decorations.
Frost Bake Shop, located in the Laurelwood Shopping Center, served dessert for the gala….no wild game was incorporated into these tasty cake options!
Duck decoys, feathers, candles, and dim lighting set the “50 Shades of Game” mood. The braver partygoers even came adorned in hunting gear.
Chinese lion head soup with venison meatballs prepared by Draper’s Catering.
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