Culinary Works, Butternut Squash, Cooking, Cooking Classes

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 together!

American Vintage
Apple & Brie Crostini with Honey Thyme Glaze 
Herb Breaded Shrimp with Cannellini Bean & Arugula
Spinach Salad with Warm Bacon Vinaigrette 
Tender Braised Chicken Pieces with Apricots, Sage and Wine 
Creamy Polenta  
Molten Chocolate Cakes with Vanilla Ice Cream

Uptown Italian *
Apple Crostini with Brie and Honey Thyme Glaze 
Warm Butternut Squash Salad with Cider Vinaigrette 
Roasted Chicken Thighs with Lemon, Dijon and Herbs 
Rosemary Scallion Crusted Rack of Lamb
Roasted Tomatoes  
Potato and Parsnip Puree  
Molten Chocolate Cakes with Vanilla Ice Cream

Not Your Everyday Mexican *
Butternut Squash Soup with Chili Cream & Pepitas 
Tequila Braised Beef with Chipotle Sweet Potatoes and Jalapeño Cream Drizzle 
Hearty Greens Salad with Apple, Pepitas and Cranberries  
Seared Scallops with Chorizo, Cauliflower Puree and Serrano-Cilantro Oil 
Cranberry Apple Crisp with Vanilla Ice Cream

For the More Experienced Cook
Tuna Poke 
Fall Harvest Chopped Salad  
Seared Cod with Chorizo and Tomato Saffron Sauce 
Duck Fat Roasted Potatoes
Toffee Nut Apple Cake with Vanilla Ice Cream and Salted Caramel Sauce

Fall Harvest
Butternut Squash Soup with Cider Cream 
Steak Crostini with Lemon Parsley Sauce and Blue Cheese Butter
Chicken Saltimbocca
Sautéed Hearty Greens with Garlic and Olive Oil  
Mushroom Risotto 
Apple Pie Crumble Blondies

Italian Lovers
Goat Cheese and Prosciutto Crostini with Basil
Sole Francaise with Sautéed Spinach
Roasted Chicken Thighs with Lemon, Dijon and Herbs
Root Vegetable Risotto with Butternut Squash Puree 
Apple Brownies

Mediterranean Fresh*
Beet Hummus with Fresh Vegetables and Pita Chips 
Spinach, Feta and Sundried Tomato Crispy Phyllo Triangles
Steak Crostini with Goat Cheese and Mediterranean Herb Oil
Pan Seared Black Sea Bass with Cauliflower, Fennel Potato Puree, Herb Oil & Bacon Crumbles 
Pumpkin Bars

Goat Cheese Crostini with Caramelized Onion & Fennel
Italian Chopped Salad 
Chicken Piccata
Roasted Broccoli  
Parmesan & Herb Rice Pilaf  
Molten Cakes with Vanilla Ice Cream

Nuevo Mexican
Brooke Nachos    
Avocado Tomatillo Dip with Organic Chips    
Cedar Plank Baked Salmon 
Chicken Tomatillo – tender chicken with tangy tomatillo sauce
Yellow Rice with Black Beans    
Cinnamon Spiced Brownies with Vanilla Ice Cream

American Comfort
Sun-dried Tomato Dip with Vegetables and Pita Chips    
Steak Crostini with Lemon Parsley Sauce
Mixed Greens with Goat Cheese Medallions and Cranberries   
Braised Chicken with Seasonal Vegetables
Creamy Polenta   
Apple Cranberry Crisp with Vanilla Ice Cream

Fiesta Mexicano
Brooke Nachos    
Sashimi Tuna with Lime, Cilantro and Serrano Chili 
Mexican Braised Chicken with Cilantro Relish
Black Beans and Rice   
Seasonal Chopped Mexican Salad with Cumin Cilantro Lime Vinaigrette   
Coconut Macaroons with Chocolate Ganache

Italian Delight
Wild Mushroom Crostini with Parmesan Cheese and Truffle Oil 
Asparagus Twists with Arugula, Prosciutto & Lemon Vinaigrette   
Grilled Steak with Lemon Parsley Sauce 
Seared Salmon with Lemon Aioli 
Risotto of the Day
Molten Chocolate Cakes with Vanilla Ice Cream

* supplemental costs may apply

A simple, yet refreshing salad  that can transition from a side dish to a main course for any event.