What is this page?

What I have put together here is a portfolio of various menus I have created and served. Every menu has a seasonal theme, thus the blog's title. Each post is dated when I made it.

Winter Honeymoon Dinner

Course I

PAD THAI

(SPROUTED TOFU, CARROT JULIENNE, TOASTED PEANUTS)



Course II

BEET AND CHÈVRE with BALSAMIC GLAZE over ARUGULA
SAUTÉED MOREL MUSHROOMS



Course III 

ACORN SQUASH and TANGERINE SOUP with GINGER INFUSION
SEARED SEA SCALLOP
SPINACH PURÉE ACCENT

Course IV 

BRAISED PORK with SZECHUAN PEPPERCORNS
PAN ROASTED CAULIFLOWER
TOASTS with ROASTED AUBERGINE SPREAD

Course V 

LEMON CURD TART
FISTIK BAKLAVA

Surprise Birthday for 90

HORS D'OEUVRES

Homemade Hummus and Pita

Crab Cakes

Cold Shrimp cooked in vegetable stock

Veggie Trays

Dill and Garlic Ranch

Champagne and Anchovy Dip


MAIN

Italian Sausage Sandwiches
Sautéed Peppers and Onions

Grilled Chicken Kabobs with
Mayan Sweet Onions / Ancho Peppers / Romas
Greek Cucumber Yogurt

Sautéed Asparagus
Balsamic Drizzle

Green Salad with
Orange segments / Honey Almonds / Sumac
Champagne Vinegar

Bowtie Pasta Salad
Marinated Artichokes / Grape Tomatoes
Kefalotyri Cheese

Beyer Anniversary Dinner

SHRIMP AND CORN RELLENO
GOLDEN TOMATO SAUCE
CILANTRO SOUR CREAM


WARM SPINACH WITH MUSHROOM AND GOAT CHEESE
TUSCAN BALSAMIC VINEGAR


TUNA TARTARE


HORCHATA SORBET


PEPPERED RIBEYE WITH BLACKBERRY AND CHIPOTLE
POLENTA, HOT TWO WAYS
GRILLED EGGPLANT

CHOCOLATE TART (MAYAN STYLE)
ORANGE MASCARPONE CREME CINNAMON CARAMEL

Mangini Christmas Dinner Party

This was a dinner I catered for 24 from Mangini Associates in Visalia, CA. Go here to see pictures.

Menu:

ARTICHOKE FRITTERS WITH LEMON GARLIC BUTTER
BALSAMIC GLAZED BEETS AND GOAT CHEESE
PITA AND HUMMUS TRIANGLES

MUSHROOM FENNEL
BISQUE SPINACH FLAN
FENNEL GREEN OLIVE OIL

SAUTEED SHIMEJI MUSHROOMS


EARL GREY SORBET


MAIN:

BRAISED PORK SHOULDER
CRANBERRY HOT SAUCE
CRANBERRY CHUTNEY
OR
OVEN SMOKED CORNISH GAME HENS
WITH GREEN PEPPERCORN SAGE SAUCE

BRUSSLE SPROUTS

POLENTA AND ROASTED APPLES

SWEET POTATO FRIES

BUTTER LETTUCE AND MANDARIN SALAD
WITH CHAMPAGNE GINGER VINAIGRETTE


DESSERTS:

CHOCOLATE TART (MAYAN STYLE)
ORANGE MARSCAPONE WHIPPED CRÈME
SPICY CINNAMON CARAMEL

DUAL LAYER PECAN CHEESECAKE
POMEGRANATE SAUCE

Mangini Associates Dinner

Course I
Goat Cheese Cobbler
and Verjus Sauce

Course II
Golden Fennel Pasta

Course III
Jerusalem Artichoke Bisque with Orange Oil
Deep-fried Bay Scallops

Course IV
Earl Grey Sorbet

Course V
Braised Pork Shoulder with Cranberry Chutney
Braised Baby Carrots
Three Beet Balsamic

Course VI
Pain Perdu with Maple Mascarpone Crème
Roasted Apples

October Anniversary Dinner

Course I
Butternut Squash Pizza
with Smoked Fontina

Course II
Wild Mushroom Pasta with Asiago

Coures III
Watercress with Oranges and Dried Cherries Sprinkle
Duck Terrine with Pistachios

Course IV
Earl Grey Sorbet
Poached Bosc Pear

Course V
Braised Red Snapper with Lemon Rosemary Vinaigrette
Shaved Fennel Salad
Spicy Couscous

Course VI
Parsnip and Purple Potato Soup

Course VII
Chocolate Torte
Pistachio Ice Cream

Seasonal Sensation Dinner

Course I
Pizza with Butternut Squash & Bacon

Course II
All in Autumn Green Salad
with Pear, Danish Blue Cheese, Sumac, Cranberry, and Herbs

Course III
Oyster

Course IV
Earl Grey Sorbet

Course V
Grilled Lamb with Oyster Mushrooms
Brussels Spouts with Apple Cider Sauce
Rice Pilaf

Course VI
Pumpkin Maple Crème Brulèe
With Cranberry & Persimmon Sauce

December Couples Dinner

Course I
Mushroom Timbale on Croutons
with Wild Mushroom Sauce

Course II
Balsamic Glazed Beets with Goat Cheese
on Escarole

Course III
French Onion Soup

Course IV
Tilapia En Papillote with Leeks & Fennel,
& Salsa Verde, & Lemon Confit

Course V
Earl Grey Sorbet

Course VI
Roasted Duck with Cranberry Chutney
Brussel Spouts with Apple Cider Sauce
Purple Potato & Parsnip Purées

Course VII
Quince Tart with Pomegranate Reduction & Caramel sauce
Clove Ice Cream

November Anniversary Dinner

Course I
Roasted Pepper and Eggplant Pizza
with Myzithra Cheese

Course II
Beet Balsamic with Goat Cheese over
Purple Cabbage

Course III
Creamy Leek and Apple Soup
with Deep Fried Bay Scallops & Toasted Almonds

Course IV
Earl Grey Sorbet
Vanilla Nut Essence Poached Pear

Course V
Braised Pork Shoulder with Cranberry Chutney
Braised Veggies (carrot, parsnip, turnip)
Polenta with Marinated Baby Portabellas

Course VI
Chilled Maple Pumpkin Pie with Cranberry Persimmon Sauce
Whipped Maple Creme

August Couples Dinner

Course I
Pork Sausage & Corn Relleno with Golden Tomato Sauce
Pinto Bean Relish

Course II
Five Herb Summer Vegetable Ravioli

Course III
Peach Ginger Sorbet
Sliced Fig

Course IV
Grilled Shark Steak with Mellon Mint Salsa
Grilled Bread Salad
Frio Cabbage Ensalada

Course V
Raspberry Apricot Soufflé

July Couples Dinner

Course I
Deep Fried Artichoke Hearts with Lemon Butter
Pesto Stuffed Cherry Tomatoes
Fine Herbs Focaccia Bread

Course II
Crabcake over Summer Greens with Cherries & Figs &
Tangy Honey Mandarin Sauce

Course III
Peach Ginger Sorbet
Blanched Fennel

Course IV
Grilled Ribeye Steak
Grilled Veggies (Red Onions, Bell Peppers, Yukon Gold Potatoes)
Corn Relish

Course V
Vanilla Cheesecake with Plum Raspberry Balsamic Sauce

May Couples Dinner

Course I
Shrimp & Corn Rellenos with Golden Tomato Sauce
Pinto Bean Relish

Course II
Springtime Soup
Fennel, Sorrel, & White Onion with Shallot Pansy Herb Butter
Herb Parmesan Focaccia Bread

Course III
Green Tea & Grapefruit Sorbet

Course IV
Island Spring Lamb
Sofrito Caribbean Black Beans
Romaine Strawberry Salad with Papaya Seed Vinaigrette
Mango Mojo Salsa

Course V
Gratin of Strawberries & Rhubarb

April Couples Dinner

Course I
Cured Salmon
Grilled Asparagus
Marinated Fresh mozzarella

Course II
Artichoke Soup with Hazelnut Butter
Toasted Bread with Spiced Up Olive Oil

Course III
Earl Grey Sorbet

Course IV
Fusilli with Shiitakes, Shallots, & Fennel

Course V
Sweet & Sour Cornish Hens Peruvian Style
Watercress Salad
Onion Rings

Course VI
Key Lime Pie

March Couples Dinner

Course I
Semolina & Goat Cheese Dumpling
Portabella & Roasted Tomato Ragout

Course II
Tower with Herb Paprika Vinaigrette

Course III
Potato-Leek Soup in a Sourdough Boule

Course IV
Earl Grey Sorbet

Course V
Braised Red Snapper with Lemon Rosemary Vinaigrette
Roasted Bell Peppers
Cold Poached Prawns with Tarter Sauce
Sweet Wild Rice with Mango, Dried Cranberries, and Scallions

Course VI
Crème Brulèe
Mushroom Meringues