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THE FOOD
 


Every occasion is different and each meal has different costs. Give me a call and we can discuss your desires and budget. Here are some general of my more popular dinners.

  

THE ZA


The Lasagna is by far my most popular dinner.

You and your guests mingle over an artisan cheese platter before sitting down to Southwest Clams Casino. After a palette cleansing salad, it is on to the main course. A six-layer behemoth loaded with no less than a dozen hearty vegetables sandwiched between perfectly cooked noodles and smothered under a toasted blanket of a traditional blend of ricotta, mozzarella and Asiago cheese. Served with a side of grill charred asparagus and fresh focaccia. All to be followed up by chocolate truffle cake.

$500 Feeds 12-16

 


Finger Food Feast

Small plates or tray-pass parties are the best way to set up a true mingler. For the most part you are looking at a cost of $3.25 per piece with production minimums. Some of the more exotic items are a bit more. We can work together on your themes and budgets.

 

On the crusts


Triple Tomato Topenade
Balsamic-Olive Topenade
Wasabi Beef Crustini

Fire Roasted Salsa Crisps

 

Table dippers

Toasted Spice Hummus
Traditional Tubule
(warm pita wedges)
Artisan Cheese Platters

 

 


Sustantially more substantial

Puffwich Minis
Mini Burgers
Brochettes
(chicken, beef, scallop, shrimp, veggie)
Mire Poix Panini (vegetarian)
Roast Chicken Panini
Escargot mushroom buttons
Sushi Set Ups

Marsala Chicken

You and your guest mingle over wine, cheese and tapas before sitting down to market fresh vegetable appetizers. A seasonal soup or salad is garnished to your palette. The main course is comprised of tender chicken breast, stuffed with sausage and wrapped in prosciutto. It is topped with a Marsala wine reduction and served with Tarragon squash and a mushroom risotto. Desert is a fresh fruit sorbet and chocolate.


Enchilada Extravaganza

The meal starts with a selection of tapas, Tomatillo-Poblano Puree and a salad of your choice. You have your choice of beef, pork, chicken or cheese smothered with either a rich Ranchero or Puerto Viartain Verde salsas. Served with rice and beans. For desert we have light and crispy Empanada baskets with slow-reduction pumpkin filling that has a hint of chili.

 

Texas Bar-B-Que


I grew up in South Texas and love to grill. Ribs, Chicken or Sausage. It has taken me 6 years to develop my Bar-B-Que sauce and it take 8 hours to cook the ribs. Side dishes abound and it is all server with cornbread, white bread and pickles. Top it all of with cobbler and ice cream.

 

Soup and Bread

This is one of my favorite interactive diners. You choose a soup, or a country, and we will make a soup and breads from scratch. It feeds many with plenty to take home.

Smoked Salmon Chowder
Chicken Enchilada
Bloody Mary Minestrone
Mashed Potato with Bacon
Road Kill Chili (no roads are harmed during the making of this Chili.)
Split Pea with Ham
Chicken & Wild Rice
Mulligatwny
Chicken N Choy
White Chowders
Oxtail Soup
Cream of (whatever)
Ranchero Beef
French Onion
 

This is a list of my more popular dinners and just the tip of the iceberg. I have a wide range and not afraid to cook any type of food. If you want to look at the whole shebang of what I can cook, click on MENU

  
805.503.9497
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