Our clients are typically from Los Angeles, New York and San Francisco. But the guests of our clients are from all over the country. As a caterer, we need to appeal to the sophisticated palates of our urban clients, while making sure the guests of our clients have an access point to the food. This leaves us with the goal of creating dishes that are both amazing and accessible.
We’ve been at work creating some dishes that fit that criteria quite well. Dishes, that are at once recognizable in their title, but unexpected in their interpretation. For us, coming up with menu items that everyone would have had eaten at one point was a key factor, while making sure we present those items in a way that you’ve never experienced.
What’s on the menu?
Chicken and Biscuits, Philly Cheese Steak, Pot Roast and Nachos.
We take 2 chicken breasts, attach them to one another, thick side to thin side, vacuum seal them, then cook them in the sous vide machine. This allows us to get the thickness of a steak, but with chicken. The chicken and biscuit are plated side by side, over the creamed watercress, topped with a drop of local honey, and the mornay sauce, and finished with market vegetables.
Using a touch of molecular gastronomy, we create a cheese “croquette” that once broken by the fork, releases the creamy cheese. We address the onion flavors of a philly cheese steak by creating a french onion soup “puree” for the base of the dish. Replacing green bell peppers, with heirloom cherry pepper confit, and the crispy french roll with our cylinder crouton, the dish incorporates all of the flavor profiles of the philly cheese steak. The presentation is refined enough to make sure that you can enjoy all the flavors of a cheese steak while keeping your shirt stain free.
Pot roast is all about slow cooking to achieve that tender, ‘pull apart’ perfection. We slow braise the beef over 24 hours, to get that hearty, tender beef texture. As opposed to serving with the standard “potato puree” we create a puree using the flavors of vichyssoise, or potato leek soup, which gives the potato flavor a little more complexity. We add baby market vegetables, earl grey bordelaise, and a touch of gremolata for a touch of acid to soften the fullness of the flavor profile. All in your mouth, mom’s pot roast, but maybe a little better (we wont’ tell her).
Last but not least:
We serve nachos as an interactive roving “station” during cocktail hours. Servers rove the party with 10′ rain gutters, filled with our take on nachos. The products and preparation of the components (slow braise, confit, house made liquid cheese, etc.) and the presentation (when’s the last time you ate out of a gutter?) make for an interpretation of nachos that we’re pretty sure you will make for a memory. But nachos? Come on, who doesn’t love nachos at a party.