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Birthday Lunch Party for 50 – Fairfax, Virginia – St. Patrick’s Day
A perfect party. Live music, drinks and a festive atmosphere. Nobody left hungry! We even filled to-go boxes at the end! The birthday spread… Beef Burgundy with Mushrooms and Pearl Onions – Corned Beef and Cabbage – Rosemary Redskin Potatoes – Jono’s Own Pulled Pork and Relishes – Carrot and Pearl Onion – Rigatoni Carbonara…
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Signature Item: Grilled Pollo Con Mustasa
Fresh chicken marinated in mustard and our own special blend of seasonings. A little spice and a ton of flavor. This particular dish was served with stewed pinto beans and jasmine rice.
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Coconut Curry Salmon with Quinoa
Simply one of my favorite curries. Comfort food at it’s best. Fresh made tomato curry with coconut milk and just a hint of heat. The curry seasoning is from a 100 year old recipe and the garam masala is a Punjabi recipe which I have found to be simply perfect for the dish.
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Reduction Sauces – Meat Glaze – Glace – Part 2
Stock to demi-glace to glace de Viande. So ok chef, where’s the recipe? Well… I’m not gonna tell you exactly how to make things, but I will certainly give you a basic rundown on how I do it. Until you’ve cultivated a foundation for stocks which you can duplicate in your sleep, go find any…
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Sous Vide Breast of Duck with Pulled Confit Leg
Duck 2 ways – Sous Vide Breast with Confit Leg A time intensive dish to prepare. The duck is dressed and fully boned out. All fat and skin is removed and rendered. The bones are roasted separately and then a stock is made. The stock reduces from 2 gallons to approximately 1/2 a quart and…
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Reduction Sauces – Meat Glaze – Glace – Part 1
Stock to demi-glace to glace de Viande. Part 1 – Introduction to reduction stocks and glazes, or glace. A four part series on the process of making Glace de Viande and Demi Glace At a meeting around the grill with a few friends this past summer, or early autumn, one of them brought over some…
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Slow Food – Oaxaca Mole Negro Sauce
Village made – cooked with fire. It has to be the best.
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Some questions for party planning.
Some preliminary planning for your next catering event always helps. There’s nothing better than being prepared when you start to plan your next event. As the head-count starts to grow, here are a few questions you need to think about in the beginning. When you contact us to help plan your party these are the…
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We won’t be offering this service anytime soon…
Not the way to ring in the new year… 2k worth of bubbly? In the middle of your kitchen? At The French Laundry? In TK’s flagship kitchen? Huh? https://vinepair.com/booze-news/french-laundry-failed-saber-attempt-video/
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Roasted Beet, Fennel and Asparagus Salad with Chevre Pomegranate Mayo
Drizzled with a bit of extra virgin olive oil and pomegranate reduction. Very light, easy on the palate and well suited for a number of wines.
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Smoked Sockeye Salmon and Cream Cheese Stuffed Cremini Mushrooms
One of my personal all time favorites is Smoked Salmon – in any presentation – and I never pass on an opportunity to to have some when I can. Earthy, great balance of flavors, accented with freshly roasted red pepper, Chevre goat cheese, shallot brown butter and topped with melted Gruyere. Good for a range…
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Chevre and Roasted Red Pepper Stuffed Mushrooms
A perfect little canape for your wine tasting event or a full size appetizer portion per guest. Rich, warm, filled with chevre goat cheese and shallot brown butter, topped with browned Gruyere. Works wonderfully with lighter reds and heartier whites. Think Zinfandel, Malbec, Pinot Noir, Melot, Chardonnay, Viognier.