Catering

Photo by Nadia Valko on Unsplash
I cater smaller, home-based events for groups up to 12 people. All catering menus are custom and developed with a client in a back and forth process that can take as long as you need until you've selected a menu to remember.

As we work out a menu please make me aware of any dietary restrictions or food preparation guidelines you and your guests need.

Once we've settled on a menu, I'll work out my food costs and quote you a per person price. These catered events can be structured as cooking demonstrations or they can be just a good meal with your friends and loved ones, it's up to you. You keep any leftovers and I clean up. I do the lion's share of the cooking in your kitchen and I encourage any and all to pepper me with questions while I'm working.

For an example, here's a menu from a catered dinner party for ten people from late 2019. The dinner party lasted for more than four hours and the cost was $85 per person.

Appetizer

Muhammara, White bean puree, seasoned feta with pita
Fresh-baked pita bread served with three spreads. Muhammara is made from roasted red peppers and pomegranate, white bean puree is a spread of cannelloni and Mediterranean seasonings similar to hummus and finally, feta cheese cubes will be tossed in an oregano vinaigrette.

Soup

Panang curry butternut squash
Butternut squash pureed with my own Panang curry blend, keffir lime and coconut milk.

Salad

Spring green and watercress salad with Greek vinaigrette
Arugula, fresh herbs and watercress tossed with my own Greek vinaigrette.

Main and sides

Pork tenderloin stuffed with bleu cheese and scallions and served with a bleu cheese and mushroom sauce
Marinated pork tenderloin that’s butterflied, stuffed and then trussed and roasted. The pan juices form the basis for a blue cheese-infused mushroom sauce.

Green beans steamed with red grapes and thyme
Tender green beans and tart red grapes steamed then tossed in fresh thyme.

Leek and herb orzotto
Orzotto is a risotto-style side dish that uses barley instead of rice. The barley is simmered in a broth of leeks and herbs.

Dessert

Chocolate raspberry tart with creme fraiche
A crisp pastry shell filled with fresh raspberries then topped with dark chocolate ganache and finished with a dollop of my own creme fraiche.



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