Flank Steak Crostinis Thinly Sliced Grilled Flank Steak Layered on Top of a Bleu Cheese & Sundried Tomato Spread. Drizzled with Arugala Pesto & Topped with Shaved Parmesano Reggiano. Smoked Salmon on Buckwheat Pancakes with Dill Crème Fraiche Duck Rillettes - Duck confit pâté served on Crostini toasts with Apple and Cranberry Chutney Wesley's Catering Pesto Pasta Penne Pasta Tossed with Fresh Basil Pesto, Sundried Tomatoes, Kalamata Olives & Feta Cheese. Black Bean Salad Black Beans, Avocados, Tomatoes, Red Onion & Multi-Colored Peppers Tossed with a Cilantro Lime Vinaigrette & Garnished with Roasted Corn. Seasonal Fruit Seasonal Fruit Beef Tenderloin Platter Peppercorn & Coriander Rubbed Tenderloin Sliced Thin. Drizzled with our Basil Chimichurri. Roasted Red Skin Potato Salad Oven Roasted Red Skin Potato Wedges Combined with Hard Boiled Eggs, Celery & Onion and Tossed with our Dill Dijon Aioli. Pear Pecan Salad Romaine & Mesclun Greens Tossed With Candied Pecans, Pears, Red Onion & Dried Cranberries. Dressed with an Apple Cider Vinaigrette & Topped with Parmesano Reggiano. Pesto Linguine Topped with a Pan Seared Sea Scallop Served along side White Wine Steamed Mussels. Beef Tenderloin Homemade Herb Rolls Grilled Vegetable Platter and Crudités with Hummus Sweet Corn Salad Beef Tenderloin Platter Peppercorn & Coriander Rubbed Tenderloin Sliced Thin. Drizzled with our Basil Chimichurri. Pickled Tomato Salad Housemade Pickled Cherry Tomatoes infused with Apple Cider & Balsamic Vinegar, Sugar, Kosher Salt & Garlic. Tossed with Fresh Mozzarella Balls, Basil & Extra Virgin Olive Oil. Grilled Lamb Chops New Zealand Lamb Chops Drizzled with Rosemary Chimichurri and Served wth a Wild Mushroom Risotto Cake. Accompanied by Maltese Sauced Asparagus Purses. Pan Seared Halibut Sauced with Roasted Tomato Puttanesca atop a Bed of Arugala Salad with a Lemon Vinaigrette. Crabcakes Jumbo Lump Crab Gently Folded with our Bayou Herb Mixture. Baked & Sprinkled with Multi-Colored Peppers, Parsley & Our Special Rémoulade. Asparagus with Hollandaise Proscuitto Wrapped Asparagus with Maytag Blue Cheese Dipping Sauce Caprese Skewers with Balsamic Drizzle Wild Mushroom Crostinis Fruit Kabobs with Nutella Drizzle Basil Gazpacho Shooters Lox and Bagels with Tomato Concasse Gourmet Mac & Cheese Bites in a Proscuitto Cup Philly Cheese steak ready for buns Citrus Shrimp Puff Pastry Tomato Jewels - Cherry Tomatoes Stuffed with Herbs and Goat Cheese. Baked into a Puff Pastry Crust. Grilled Shrimp - Drizzled with Special Rémoulade and Lime Zest Chef Todd Wesley Brown with Grilled New Zealand Lamb Chops with a Zinfandel Red Wine Demi-glace Parmesan and Herb Crusted Walleye - Dredged and Pan Seared. Finished with a Lemon Caper Butter Sauce. Mixed Berry Short Cake - Strawberries, Blackberries and Blueberries Marinated in a Lemon Simple Syrup. Spooned over a Buttermilk Short Cake and Topped with Canoli Cream. Gourmet burger sliders with caramelized onions & smoked gouda cheese placed on our homemade rosemary buns. Served along with chipotle ketchup, rosemary dijon mustard & roasted red pepper mayonnaise Gourmet burger sliders up close and personal Seasonal Fruit Platter and Strawberry Spinach Salad with Honey Lemon Vinaigrette Honey Pecan Chicken Salad Tartletts Thai Chicken Skewers with Asian Slaw Grilled Beef Tenderloin Medallions Marinated in Herbs & Olive Oil. Sliced & Paired with Wild Mushroom Cognac Cream Sauce and a Wild Mushroom Risotto Cake. Kahlua Baked Brie Topped with a Brown Sugar, Kahlua & Walnut Glaze Spinach and Three Cheese Ravioli with a Tomato Cream Sauce Basil Gazpacho Vine Ripened Tomatoes Pureed with Cucumbers, Garlic & Sweet Peppers. Infused with Extra Virgin Olive Oil & Aged Sherry Vinegar. Topped with Fresh Basil Oil, Sour Cream and Homemade Herbed Croutons. Zucchini & Squash Medley served with Basil Basmati Rice and Wilted Baby Spinach Sautéed with Shallots, Multi-Colored Sweet Peppers & Finished with a Splash of Balsamic Vinegar. Asian Slaw in individual servings Penne Pesto Salad in individual serving cups Roasted Red Skin Potato Salad in individual serving cups Individual servings of Penne Pesto, Asian Slaw and Potato Salad Individual servings of Penne Pesto, Asian Slaw and Potato Salads Corn cobettes ready for boiling to be served with multiple herb compound butters Turtle Chocolate Chip Cookies The staging area . . . Grilled Chicken Breast with Michigan Cherry Chutney Lamb Chops with Chimichurri Citrus Shrimp Spinach and Three Cheese Ravioli Tuna Tartare Frisée Salad Tossed with a Sherry Vinaigrette and Garnished with a Poached Egg and Pork Belly Croutons. Cheese Flight Assortment of Premium Cheeses Ranging from Hard Cheddars to a Soft Goat Cheese Served with Mixed Crackers. Portobellos Stacked with Roasted Red Peppers, Smoked Gouda Cheese Served on Herbed Wheat Rolls with Basil Pesto on the Side. Honey Pecan Chicken Salad with Apples & Pecans Served on a Mini Croissant
Todd with Chef Jamie Oliver Todd with Chef Anthony Bourdain Chef Tyler Florence and Todd's wife Kathy Chef Cat Cora and Chef Todd’s wife Kathy Chef Todd and the results of his hard work for a wedding at River Art Gallery. What a great venue for the wedding . . . River Art Gallery Beautiful decorations and venue Yumminess! Preparing Kahlua Baked Brie Great staff at the River Art Gallery event Buffet decorations Guests preparing to dig in! Dig in! The Tools Onions in Action Chef Todd working over the onions Getting the fruit display ready Getting ready Chef Todd's daughter Ruby helping with the homemade herbed rolls Cutting Tenderloin Getting the buffet line ready Wesley's Catering Wesley's Catering A great crew Lining up the salads Pickled Tomato Salad Replenishing Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Drizzling Olive Oil atop the Pan Seared Sea Scallop and Mussels with Pesto Linguine Saucing the Halibut with a Puttanesca Sauce Great Gatsby Dinner Party Chef Todd Wesley Brown - Great Gatsby Dinner Party Wesley's Catering Chelsea High School 2012 Prom Dinner Party at Inverness Country Club. Great bunch of kids. Wesley's Catering Easter Brunch Easter Brunch Chef Todd Wesley Brown at Easter Brunch Wesley's Catering - Chef Todd Wesley Brown Wesley's Catering - Chef Todd Wesley Brown Wesley's Catering - Chef Todd Wesley Brown Wesley's Catering Wesley's Catering Wesley's Catering - Chef Todd Wesley Brown Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering - Chef Todd Wesley Brown Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Wesley's Catering Christmas Dueling Pianos Event Christmas Dueling Pianos Event Christmas Dueling Pianos Event - Table Settings Hustle in the Galley Chef Todd calling directions from the Galley Jonah showing us his knife skills! Aikia preparing tasty Tuna Tartar! Chef Todd and his creations. Another great holiday event sponsored by Terry Lucas and other local Chelsea business owners. Holiday hors d'oeuvre and buffet decorations Holiday hors d'oeuvre and buffet decorations Holiday hors d'oeuvre and buffet decorations Chef Todd and Jason Wickman Baby Shower at Chelsea Depot Baby Shower at Chelsea Depot Graduation Party on Blind Lake Chef Todd Wesley Brown ready for catering battle. Graduation Party Staff on Blind Lake Graduation Party Staff on Blind Lake Chef Todd Wesley Brown hitting the stairs again to check the buffet. What a beautiful scene for a tasty buffet Some delectable appetizers.