Memorial Catering - a blessing in disguise

Did a really interesting event recently, one of those times when it reminds me how blessed we are to be caterers.
- it was a memorial for a African American evangelist Minister, Apostle Lonnie Morrison. There was such warmth and sincerity in the room - you could tell that the man was really someone special and my team and I were enjoying the sense of community.

We gave them a really good deal - this was one of those jobs that was meant to be – because of circumstances when I first got word that they were looking for a caterer via a request they made on localcatering.com, we weren't able to get through to speak to anyone until a day or two later which was only a few days ago.


Anyway, I spoke with the client, who was out of state trying to arrange what of course was a last minute event, for her friend/adopted mother/ mentor, whose husband had passed away, on the phone and via email.

The memorial was for 100 people for the next Saturday and this was on Tuesday afternoon that I spoke to her  and we offered
fork friendly hot comfort food with salads

mac and cheese,
jerk  chicken,
turkey broccoli salad
crab and shrimp pasta salad
country potato salad,
fresh mozzarella with cherry tomato
baby greens with Italian dressing
banana rama dessert
some fruit tartlets,
and fresh fruit, ice tea and coffee
-  easy and light for a hot summers day.

With events like this especially memorials and funerals, you really never have a firm number of people so Andrew actually had extra food ready just in case, because of course they weren't sure how many would actually attend.

We packed up the food that was out for them to take home and later Rena called to thank me again, and to say that a lot of people (who were stuck in traffic diversions) came by the widow's house and it was great to have the food for them, and that people were raving about how delicious and beautiful the luncheon was and that they especially loved the old fashioned country potato salad. Of course as with all events, everyone has their favorite, so it was nice to hear the compliments.

Had a blast decorating the buffets with Reverend Brown. She brought the feathers that she draped across the front of our tablecloths as well as lots of gold ribbon and such. Together we set a mean table. I suggested that they layout the napkins (really nice oversized duni napkins) and forks, knives and spoons at each place setting. It looked nice and meant that people didn’t need to struggle to hold their utensils along with their food plate and drink.

Latino Fusion Wedding Menus

Latino Fusion Wedding Menus

- Menu A
passed hors d’oeuvres

absolute caribbean shrimp shooters – these are really cool and fun
coconut & island spiced shrimp shooters
served in a absolut citrus and coconut infused shot glass

rumba albóndigas argentinean seasoned beef meatballs glazed with chimichurri . creating a surefire dance to your palate havana bundles cuban potato croquettes wrapped in crispy pastry flamingo empanaditas
rich cream cheese crescent of savoury beef picadillo
with onions, olives and raisons baked until golden brown

bejeweled filet mignon crowns
cucumber crowns filled with tender filet mignon, slivers of red & yellow peppers, cilantro, mint & scallions in a soy ginger glaze.

auntie dai’s chicken dumplings
chicken and veggie dumplings passed on asian spoons
with wasabi- soy sauce

mojito chicken
rum , lime and mint drunken chicken bytes

sopa de frijoles
cuban black bean soup sips in minature espresso cups
drizzled with sofrito

latino lollipops
tomato and fresh mozzarella cheese skewers
dressed in coriander vinaigrette

Menu A continued
Latino fusion dinner buffet – served by CuisinEtc waitstaff
….herb rubbed boneless pork chops
served with a guava and port demi-glace

….portebello chicken and pasta marsala - non dairy cream sauce
note: can also be made with sundried tomato, non dairy cream and white wine sauce
(if you prefer not to have mushrooms)

….organic quinona and basmati rice pillaf

….honey and thyme roasted spring vegetables

….broccoli and garbonzo salad with sweet pepper aioli dressing

….spinach & watercress salad with roasted peppers and marinated artichokes
citrus and extra virgin olive oil vinaigrette

dessert
fresh fruit display to compliment the wedding cake you will be providing
chocolate dipped strawberries


Menu B

passed hors d’oeuvres

miami vice biscuits
filet mignon with guava mustard in mini biscuits

aztec shrimp boats
a refreshing mix of rock shrimp, aztec quiona grain, tomato, parsley, scallion & mint dressed with lime vinaigrette served in a mini wonton boat

cuban smoking seafood cigars
filled with seasoned crab & sweet chili jam dip
passed atop a smoking glass lantern

east meets west pork satay
crispy panko pork satay with a ying yang
of dips asian chili jam and italian marinara

dumplings dot com
pork dumplings passed on asian spoons
with wasabi- soy sauce

rosemary dijon glazed chicken & apple sausage bytes

zesty sesame and ginger flavored beef & pork meatballs with asian ginger-hoisin glaze

guava cheese torta in mini butter milk biscuits

golden triangles
piquant potato & veggie triangles with cilantro chutney

Menu B - continued
dinner buffet – served by CuisinEtc waitstaff
juniper and black pepper coated roast tenderloin of pork
balsamic barbecued onions with horseradish-chive aioli
…….substitute filet mignon add 9 per guest

havana grilled salmon with bow tie pasta and haricot vert in a cilantro sauce

michaelangelo – grilled chicken with roasted chunks of fresh tomato
in a fresh basil, olive oil & roasted garlic sauce

roasted asparagus with lemon and lime zest

julienne of zucchini & carrots with black sesame seeds and fresh herbs

new potato with artichokes and roasted peppers

field greens with peppered goats cheese croutons
and pomegranate balsamic vinaigrette

dessert
fresh fruit display to compliment the wedding cake you will be providing
chocolate dipped strawberries




Menu C
passed hors d’oeuvres

tempura shrimp with ginger ponzu dipping sauce

havana crab cakes
panko & cornmeal crusted crab cakes with chipotle lime aioli

cuba libre royale
rum, coke & lime cured salmon gravalox served with crème fraiche perched on cucumber crowns

bahía de miel lechon asado
guava honey bbq roast pork and criollo slaw on mini biscuits

duck jubilee pinwheels
glazed smoked duck wrapped around
port macerated bing cherries, red currants & arugula

coco loco chicken
caribbean coconut chicken skewers with mango tango dip

black bean & avocado tostones

roasted pepper and tomato soup sips in demitasse cups

spicy cumin spiced potato bundles served with cilantro chutney

Menu C - continued
dinner buffet – served by CuisinEtc waitstaff
honduras roasted pork
rich meat and garlic gravy with tender roasted pork and carmelized shallots

portebello mushrooms and sauteed lemon chicken in a light marsala sauce

tortellini with pesto cream sauce and peas

sauteed carrots and yellow squash

smashed potatoes with caramelized shallots & roasted garlic

spinach salad with carrots, red onion and balsamic dressing

dessert
fresh fruit display to compliment the wedding cake you will be providing
chocolate dipped strawberries


Cost per guest based on 150-200 guests starting at $75 per guest

Creative CuisinEtc... more than just great food...646-932-3496

a fabulous evening with friends on park avenue

heirloom yellow tomato gazpacho
with point reyes stuffed giant manzilla olive

organic early spring california apricot tini with
pistachio encrusted rosewater profiteroles and organic fruit salsa


Our passion for dazzling and matchless ingredients and décor has fostered the development of a unparalleled network of suppliers, atypical in its range and depth. We have carefully cultivated sources of ingredients and spend many hours shopping , from the farmstand to the out of the way Thai supermarket, to insure access to the folks who grow and harvest the food, be it heirloom tomatoes, artisanal cheeses, kafir lime leaves, extraordinary Sonoma beef or fish that truly defines the word fresh.

The Classic Kitchen division of CuisinEtc, in beautiful Healdsburg California, will fedex fresh produce from our local farmers and ingredients that are otherwise rarely available in New York.

This passion for raw ingredients is what drives our menus. They are seasonal, utilizing only those ingredients at their peak. Right now in California, baby artichokes, zebra striped heirloom tomatoes and pencil asparagus are peaking our interest. These menu are inspired not only by the unique ingredients available, but by the fusion of trans global cuisines. The Mediterranean explosion as well as Pan Asian fusion is well represented by your menu choices on the following pag. We are privileged to be able to partake in making your dinner party the ying yang of casual elegance that can only be achieved with an evening of friends and family in ones own home.

here are the options we presented to the client

WARNING:
DO NOT THE READ FOLLOWING MENUS WHEN HUNGRY

presented with pride,
Lisa Teiger and Chef Andrew Crossan,
Creative CuisinEtc…..
New York, California and Beyond….



Creative CuisinEtc…More Than Just Great Food
646-932-3496 707.433.7238



California Wine Country Dinner:

Hand Passed Hors D’Oeuvres:

……. California Crowns - grilled Neiman Ranch Beef Tenderloin,
Healdsburg roasted spring beets, pepato cheese & tender fresh basil pesto perched atop carved cucumber crowns

…….pacific wild salmon tatare passed in miniature cones , sushi ginger
and avocado mousse, nestled in black sesame seed bed

…… steamed ginger chicken and veggie dumplings, passed on asian spoons with edame, carrot& black sesame confetti

……. Petaluma peking roast duck pinwheels with ginger- hoisin-plum salsa and roasted scallions

…….individual passed warm crudité of lemon-thyme zucchini, cherry tomato asparagus, and enoki mushrooms served in chef carved zucchini cups nestled in warm cowgirl creamery brie-basil “fondue”

at the bar
garland of wine country grapes with PointReyes Blue Cheese
Citrus marinated olives in martini glasses
Fresh sour dough garlic parmesan crostinis











California Wine Country Dinner:

chef tasting menu: small plates
……. Organic baby spinach and zesty watercress, fresh raspberries,
peppered pecans and roasted beets– Laura Chenel Peppered Goats cheese croutons , pomegranate balsamic glaze

……shot glasses of heirloom yellow tomato gazpacho soup sips
with skewered point reyes blue cheese stuffed olives

……. Petit pan yellow & green squash roasted
with thyme & Healdburg Davero Farms Extra virgin olive oil

……. wild mushroom and truffle beggars purse with micro greens

……. organic Sonoma filet of lamb tenderloin – lavender balsamic glaze,
gingered sweet potato julienne

……. cedar planked pacific wild salmon with merlot reduction
showered with union square sunflower sprouts

……. falls mills polenta “martini” with granny smith apple,
fresh sage & Vidalia roasted onion compote

on the table: artisan brioche and whole grain dinner rolls
and pomegranate inflused extra virgin olive oil dip



California Wine Country Dinner:
desserts:
……. California Apricot Jewels enrobed with
Sharfenberger chocolate & California pistachios





……. Mini grand Marnier chocolate milk shakes

……. Inside out strawberry cheese cake – long stemmed strawberries piped with creamy cheese cake & ginger cookie crumble

……. golden pineapple wedges, cascading with fresh berries

……. coffee and tea service

Creative CuisinEtc…More Than Just Great Food 646-932-3496 707.433.7238

Twinkling Lights Dinner:

Hand Passed Hors D’Oeuvres:
…. baby lamb "lollipops" with Meyer lemon-mint glaze

…. Coast to coast - pacific crab dressed with Florida key lime & Union Square sunflower sprouts on purple endive spears

…. peanut & lemon grass chicken satay lotus cups

…. piquant cumin potato triangles with coconut cilantro chutney

…. Savoury cracker jack mini cones of sweet and spicy glazed pecans
with peppered organic popcorn

…. goats cheese torta layered with sun dried tomato & pesto
on tomcat semolina crostinis


Twinkling Lights Dinner:

chef tasting menu, small plates dinner:

…. Salad of Organic Baby Spinach with Shaved Manchego,
Roasted Elephant Garlic & Buttery Herbed Croissant Croutons,
dressed with Meyer lemon & extra virgin olive oil

…. Juniper and Black Pepper Coated Roast Tenderloin of Beef
Balsamic Barbecued Onions with Horseradish & Chives

……Healdsburg Green zebra spring heirloom tomatoes stacks
with buffalo mozzarella cheese & purple Thai basil leaf

…. honey glazed tequila lime wild salmon & vidalia sweet onion rémoulade atop
petit roasted corn muffins

…. Pan Seared Seabass with Shaved Fennel and Nicoise Olives

…. fresh baby Artichoke drizzled with pancetta,
pepato cheese & Roasted Arugola Sauce

…. grilled xxoo chicken tenderloin hugged and kissed
with fresh raspberries & Laura Chenel goats cheese salsa
atop Julienne of organic golden carrots

…. Quinoa Pilaf Martini with Cran-Raisons, Mandarin Oranges & walnuts

on the table:
Crusty Kalamata Olive Dinner Rolls with Sweet Butter


Desserts:
Selection of Lemon Curd Fruit Tartlets
& French Chocolate Truffles

Housemade Honey Lime Greek Yogurt Lassi

with Fresh Mint, Blueberries and Strawberries

Miniature Espresso Cups with Frangelicio Mousse

and Expresso Infused Lady Fingers

Free Trade Decaffeinated Coffee andAromatic Teas


MED-RIM DINNER MENU:

Passed Hors D’Oeuvres:

….pan seared garlic shrimp with sun dried tomato-basil glaze

…. rosemary grilled chicken satay with Dijon apricot mustard

…. mushroom truffle risotto bundles

…. eggplant capanata atop european cucumber crowns

…. mozzarella boccochini with yellow & red teardrop tomatoes


Stationary Selection by the bar:

…. Citrus marinated olives

…. semolina sesame bread sticks


Creative CuisinEtc…More Than Just Great Food
646-932-3496 707.433.7238


MED-RIM DINNER MENU:
tastings menu, small plates Dinner:

…. roulade of sole, tomatoes, aged provolone, olives and greens
atop brioche crostinis

…. chiffonade of teen greens with blood orange segments & pinenuts ,
semolina garlic croutons & balsamic aioli dressing

…. tender rack of grilled lamb - white bean & wilted spinach
with truffle oil

…. grilled red snapper - ligurian artichoke confit
smoked tomato cognac sauce and micro green confetti

…. Gin and grapefruit sorbet palate cleanser

…. pencil asparagus bundles wrapped with Scottish smoked salmon
drizzled with citrus chive-basil vinaigrette


…. Petit housemade rondele cheese hearts garnished with edible flowers & served with house made honey mustard flatbreads & croutons

…. grana padana orzo "with roasted sweet potato & panchetta

....on the table: tomcat herbed focaccia and rustic peasant breads



Creative CuisinEtc…More Than Just Great Food
646-932-3496 707.433.7238


MED-RIM DINNER MENU:
Desserts:

…. strawberries pipettes dipped in dark organic chocolate
piped with amaretto or grand marnier or liquor ofchoice

…. flambéed baby bananas and rum with vanilla bean ice cream
served in white fantasy glasses

……. Rosewater infused profiteroles enrobed
with organic chocolate & roasted slivered almonds

…. thai and americano iced coffee for that perfect spring evening