• Gotham Hall
• Far Hills
• Manhattan Loft
• International
• Roxbury
• New York Bridal Salon
 

• New York Harbor Birthday
• Valentine's Day
• Board of Directors
 

• Beth Israel Medical Center
• Stephen Wise Free Synagogue
• Pumpkin Patch Project
 

• Ladies Degustation
• Guggenheim Museum
 

• Riverdale Luncheon

A prominent and highly respected international exhibition and event designer based in Madrid called Barraud Caterers when Art Basel of Switzerland and the Guggenheim Museum of New York launched their ‘Spanish Painting from El Greco to Picasso’ exhibit with an exclusive, private viewing followed by a Spanish luncheon at the extraordinary, best kept secret Hispanic Society of America Museum and Library in Washington Heights.

The invitation only guests were the culturati and glitterati from Spain, Switzerland, France, the U.K., and South America as well as the U.S.

Barraud presented an authentic Spanish meal in this most stunning old world environment amid treasures of Spain and the Hispanic world.

Croquetas de pollo y huevo
(Chicken and egg croquettes)

Iberico y picos
(Iberico ham and grissini)

Lechuga con Tete de Moin y vinagreta de mostaza
(Bibb lettuce with Tete de Moin and mustard vinaigrette)

Tostada de Melba con sobrasada y heuvo de cordoniz frito
(Melba toast with sobrasada with honey and fried quail egg)

Tio Pepe Fino

Sopa de esparragos verdes con gambas al pimenton
(Asparagus soup with pimenton shrimp)
Marques de Riscal Rueda Verdejo Blanco 2005

Lomo de cordero adobado con pave de patata — salsa de tomillo y vino tinto
(Roast loin of lamb with potato pavé — red wine-thyme sauce)
Marques de Riscal Rioja Reserva 2001

Ensalada de endivias, arrugula y perejil con albaricoques secos y sorbete de gazpacho y almendras — vinagreta de comino y vinagre de Jerez
(Endive, arugula, mint and dried apricot salad with almond gazpacho sorbet — cumin-sherry vinaigrette)

Panes surtidos
(Assorted breads)

Naranjas con sorbete de flores de azahar y almendras de Marcona tostades
(Oranges with orange blossom sorbet and toasted Marcona almonds)