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    • Maggie Murdock

      The food was amazing and honestly I couldn’t have done an event this big without Andrea handling all the food. The menu was seafood themed. The appetizer was a crab cheesecake, then the soup was a roasted corn and coconut chowder (Andrea brought it hot in an insulated cooler.) The salad was zucchini and prosciutto and the main course was a salmon pot pie she kept hot in a cooler. For dessert she served an almond cake with honey buttercream frosting and fruit.

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