Private Event Menu Selections

These are just a sampling of the menus we prepare in our cooking events. All of my menus are designed to be seasonal, and can even focus on a particular theme or cuisine. I am happy to work with you to customize your menu around any dietary needs. I look forward to creating something delicious […]

Pumpkin Mousse with Crunchy Toffee Topping

TOPPING: Vegetable oil 1 cup walnut or pecan pieces (about 4 ounces) 2/3 cup toffee bits (such as Skor; about 3 1/2 ounces) 4 teaspoons (packed) dark brown sugar 1/8 teaspoon salt 1 tablespoon unsalted butter, melted MOUSSE: 2 cups chilled heavy whipping cream, divided 3/4 cup sugar 5 large egg yolks 1 1/4 cups […]

Glazed Carrots with Fresh Thyme

INGREDIENTS 3 tablespoons brown sugar – either one is fine 1/4 cup (1/2 stick) unsalted butter 2 1/2 pounds carrots, peeled and trimmed and cut in half lengthwise if necessary 1 tablespoon fresh thyme leaves, chopped Coarse salt and ground pepper DIRECTIONS In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and […]

Top Ten Turkey Tips

HAPPY THANKSGIVING FROM CULINARY WORKS   Top 10 Turkey Tips   Safely thaw your turkey in the refrigerator – this could take a few DAYS depending on the size of your bird. If you started to defrost too late – place bird in a large sink with a slow drip of cold water running over […]

2017 Holiday Menu

Appetizers Roasted Beet Crostini with Whipped Goat Cheese, Walnuts and Honey  Antipasti Platter on Live Edge Cutting Board Seared Tuna Crostini w with Italian Salsa Verde Apple and Brie Crostini with Fig Jam  Sundried Tomato Dip with Pita Chips and Fresh Vegetables  Steak Crostini with Mediterranean Herb Oil & Goat Cheese Wild Mushroom [...]

Apple and Brie Crostini

1 baguette, cut into 1/2 inch slides, toasted* 1 jar of apple butter or fig jam 6 oz. brie cheese, room temperature 2 large granny smith apples or apple of your choice Lemon juice 1/2 cup chopped toasted walnuts Honey for drizzling Pre – heat oven to 375°F. Cut apples into thin slices, disregarding core. […]

Fall Harvest Chicken

12-16 pieces of chicken – legs, thighs, breasts & wings 1-2 teaspoons salt Fresh black pepper 6-8 large cloves of garlic, minced 1 generous tablespoon fresh chopped sage 1 teaspoon dried thyme 1/2 cup olive oil 1 generous cup sliced dried apricots 1/2 cup capers with juice 3 Bay Leaves 1/2 cup brown sugar 1 […]

Butternut Squash Risotto

One 3-pound butternut squash 11/2 quart chicken or vegetable broth 1/2 cup extra virgin olive oil 1 medium yellow onion, minced 10 ounces (1 1/2 cups) Arborio rice Fresh Sage Fresh Thyme 1/2 cup unsalted butter, cubed 3/4 cup grated Parmigiano-Reggiano Kosher salt and coarsely ground black pepper, as needed Sage leaves as needed (optional) [...]

Private Event Menus for Fall and Winter 2017

These are just a sampling of the menus we prepare in our cooking events. All of my menus are designed to be seasonal, and can even focus on a particular theme or cuisine. I am happy to work with you to customize your menu around any dietary needs. I look forward to creating something delicious […]

Corporate Menu Selections for Fall and WInter

These are just a sampling of the menus we prepare in our cooking events. All of my menus are designed to be seasonal, and can even focus on a particular theme or cuisine. I am happy to work with you to customize your menu around any dietary needs. I look forward to creating something delicious […]