The party began with appetizers including Asparagus Goat Cheese Parcels and Shrimp and Cucumber Spring Rolls. For the main course Callie made Asian Salad, Grilled Vegetable Kabobs, Roasted Duck Pasta, Soy and Dijon Glazed Salmon, and Israeli Couscous Pilaf. Breads and Rolls, Tea and Water, completed the menu.
Delicious!