Saturday, August 8, 2015

summer in NOHO... Picnic Supper

summer supper in NYC - bring the outdoors inside with a catered picnic from cuisinEtc

Sundowner  Starters and Summer  Board Meeting Supper
…San Pelligrino Water,  Key Lime Watermelon Lime-aide and  Chilled Prosecco
.. Summer peach with fresh basil, Manchengo cheese and rosemary ham crostinis garnished with crispy Serrano Ham
...Whimsical new skool devil eggs
…Voodoo  cheese – chopped pecans, scallions + sharp cheddar, glazed with sweet hot pepper jelly offered with Townhouse crackers
..Ruffles potato chips with sour cream onion dip
..the boss' fav: Sriracha Pretzel crusted chicken fingers
..BBQ smoked brisket sliders with house pickled onions
..Peanut crusted butter poached key lime shrimp
..Spicy bacon, scallion, pebble potato + roasted pearl onion skewers
..Sautéed mushrooms + green bean “Un-Casserole” salad
with frizzled onions in mini pots

Summer peach with fresh basil, Manchengo cheese
 and rosemary ham crostini
 garnished with crispy Serrano Ham

Sautéed mushrooms + green bean
 “Un-Casserole” salad 
with frizzled onions
 in adorable mini pots

...the boss' fav...
Sriracha Pretzel crusted chicken fingers
looking to  try something different
yet familiar for your next picnic?
deliciously devil eggs with citrus lemon notes,
topped with
wasabi sesame seeds an/or housemade turmeric pickled vidalia onions
a great addition to any NYC picnic menu

Peanut crusted butter poached key lime shrimp
with calamansi lime honey glaze

...a different take on the 
same old same old chilled shrimp.

looking to cater a casual yet deliciously innovate summer supper.  Be it indoors or outdoors cuisinEtc can bring the flavors of summer to your picnic table.  Give us a call or shoot us an email to discuss your catering menu.  Customized menus based on your vision, your taste and needs.
To let us make your journey
a most delicious one give us a shout @646-932-3496  !!

event credits:

Chef:  Andrew Alexander-Crossan

Culinary Fashionista and Food Stylist:
Lisa Teiger

Quick Turmeric Pickled Vidalia Onion Recipe


1/2 cup apple cider vinegar - we use Bragg's organic
1 cup water
1/3 cup sugar
2 large vidalia onions sliced thinly and cut into half moons
1-2 Tablespoons Kosher salt
2-3 teaspoons ground turmeric
2 Tablespoons black mustard seeds
(toasted lightly first to pop seeds)
after toasting mustard seeds combine all ingredients and bring to boil.  Reduce to simmer and let cook 15-20 minutes.  Let mixture cool in pot at room temperature on counter for about 1 hour.  Place onions in clean glass jars and cover with pickling liquid.  Let marinate overnight in refrigerator before using.  Can be made 2-3 weeks prior to using.  Drain before using. These easy to make quick pickles are terrific chopped up into tuna salad or devil eggs.  As you can tell we love to use them to give that extra taste zig and color to many dishes.  Check out the smoked brisket sliders - the turmeric pickled onions gave these puppies a nice zig too and are a great addition to your NYC summer picnic menu!

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