The Slow Food Movement

Is Good For You. True Story. 

 

When creating menus, I consider what is at it's freshest within the current season. I try to source as much organic produce as possible, so the people that I cook for get the most delicious and nutritious mealpossible.

The wines that I choose to pair with each course are hand chosen by me, to complement and balance the flavors on the plate. It's a rare treat to get people thinking about alternatives to the most common go-to varietals for food pairing. During dinner, wine pairings are discussed in a brief but pointed discussion, to help people make educated decisions when shopping for wine to share with friends and family when served with a meal.

Some Current Menu Suggestions

First:

Treviso with Lemon and Thyme Ricotta

Or

Pumpkin Ricotta Ravioli with Noisette Butter and Caramelized Garlic

Or

Two Colors Of Melon, Lomo, Sherry mint vinaigrette

 

Second:

Chopped Salad of Wild Field Greens, Gorgonzola, Dried Cranberries, Pignoli, Cilantro-Caper Vinaigrette

Or

Mâche, Oak Leaf Lettuce Salad, Grilled Portobello, Heirloom Tomatoes, Chevre, Purple Basil Yuzu Vinaigrette

 

Main:

Roasted Pork Loin, Truffled Root Mash, Brussels Sprouts, Cranberry Gastrique

Or

Syrah Braised Short Ribs; Haricot Vert with Marcona Almonds, Porcini Risotto

Or

Roasted Branzino, Israeli Couscous with Pesto, Vegetable Ragout

 

Dolce:

Pear Clafoutis with Star Anise, Gelato

Or

Flourless Chocolate Cake with a sprinkling of Fleur d’Sel, Caramel Drizzle 

Or

Tahitian Vanilla Bean Crème Brulee 

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