Catering Distilled

Chaia Cucina is a unique catering company serving the Salt Lake Valley and nearby resort areas. We bring fine-dining restaurant-quality food to you wherever your event may take place. From a private in-home dinner for ten, a cooking class for thirty, or passed hors d'oeuvres for three hundred, we will create a menu intimately suited to your tastes, that elevates your special moment.

In-Home Sushi Party

Teri Paulson’s Sushi Party
Saturday, August 20th, 2011

Local Heirloom Tomato and Roasted Vegetable Gazpacho
Herbed Crouton, Good Olive Oil

Chilled Edamame in Shell

Sushi Palette
Proteins: rock shrimp, New Zealand king salmon, ahi tuna, dungeness crab, escolar, orange tobiko,
unagi, greentip mussel salad, octopus, quail eggs

Vegetables and Herbs: braised shiitakes, daikon radish, carrot, mung bean sprouts, gobo,
pickled ginger, daikon sprouts, English cucumber, shishito peppers, jalapeno, purple shiso, Thai basil

Condiments: spicy mayonnaise, sweet chile vinaigrette, unagi sauce, soy sauce, pomegranate molasses, ponzu

Suggested Wine Pairings:
Pine Ridge Chenin Blanc/Viognier ’10, California
Jekel Riesling ’09/’10, Monterey
Louis Latour Ardeche Chardonnay ’08, France

Braised Asian-Style Natural Chicken Thighs
Poultry-Char Siu Reduction, Five-Spice Rub

Ginger and Kaffir Lime Braised Angus Beef Short Ribs
Lemongrass, Short Rib Reduction

Suggested Wine Pairings:
Casa Castillo Monastrell ’09, Spain
Luzon Jumilla Tempranillo ’08/’09, Spain
Saintsbury Pinot Noir Rose ’10, Sonoma

Both Entrees served with:
Sandhill Farms Summer Greens with Homemade Seaweed Salad
Pea Tendrils, Roasted Eggplant, Grilled Zucchini, Sesame-Fennel Vinaigrette

Drunken Oreos with Vanilla Ice Cream and Port Wine Syrup

“Idea Generator List” - Chaia Cucina Catering Passed/Canape-Style Hors D'Oeuvres/Menu Potentials/Sample Items

Savory Potentials

Chilled Poached Thai White Prawns
Mung Bean Salad or Orange Herb-Relish, Sweet Chile Dressing

Tataki Pork Tenderloin Medallions
Hearty Greens, Sesame Vinaigrette, Balsamic-Pomegranate Reduction

Demitasse of Cauliflower and Mirasol Pepper Bisque
Herb Oil, Pepitas

Chorizo and Shiitake Mushroom Ragout
Puff Dough, Cilantro-Chile Puree

Crostini of Bocconcini (Baby Mozzarella) and Roasted Baby Artichokes
Parsley-Pistachio Pesto, Sprouts

New Zealand King Salmon Tartare or Fennel-Cured Scottish Salmon Gravlax
Preserved Lemon, Scallion, English Cucumber

Confit of Natural Pork Shoulder or Slow-Smoked Pork Butt
Afghani Naan, Blackberry Compote, Flatleaf Parsley

Curry-Pickled Vegetables
Sesame-Rice Crisp, Dill Sour Cream

Kabocha Squash Crostata
Goat Cheese Mousse, Garlic Chives

Heirloom Carrot Salad (served in a tumbler)
Honey Wine Vinegar, Cilantro, Daikon Radish

Local Lamb Koftah
Arugula, Bing Cherry Preserves

Borlotti Bean, Cannelini Bean, or Chickpea “Hummus”
Fresh Braeburn Apple, Shaved Fennel Petite Salad

Slow-Braised Local Lamb Shoulder Tarlette
Crepe Cup, Glazed Celery, Radishes

Roasted Baby Bliss Potatoes
Caramelized Onion Jam, Crispy Bacon, Tarragon

Cold Udon Noodle Salad (served in a tumbler)
Ponzu Vinaigrette, Red Bell Pepper, Scallion, Cilantro, Mung Beans, Celery

Crimini Mushroom and Fresh Herb Bread Pudding
Radicchio, Lemon-Truffle Vinaigrette

Edamame and Roasted Garlic Puree
Braised Daikon Radish, Spinach, Sherry Vinegar

Dashi-Poached Shiitake Mushrooms
Handmade Seaweed Salad and Napa Cabbage

Achiote-Braised Rabbit Ragout
Crisp Rice Cake, Horseradish Cream, Radish Sprouts

Roasted Vegetable Brochette
(Crookneck Squash, Chinese Eggplant, Cherry Tomatoes, Turnips)
Cumin-Mustard Vinaigrette

Green Lip Mussel Salad “In Shell”
Lime Juice, Shaoxing Wine, Sansho Pepper, Shallot, Bergamot Aioli

Cave-Aged Taleggio and Quince Paste
on Brioche Round

Sweet Potentials

“Broken-Down Apple Pie”
Roasted Braeburn Apples, Cajeta (Goat’s Milk Caramel), Crumbled Ginger Snaps

Valrhona Chocolate Cake Bites
Cocoa-Cream Cheese Frosting, Local Bing Cherries

Miniature Vanilla or Valronha Cocoa and Drake Farms Goat’s Milk Panna Cotta
Blackberry Compote

Tuscan-Style Olive Oil Cake
Rosemary Chantilly

Pear and Thai Basil Ragout
Sweet Crepe Cup, Cinnamon Creme Fraiche

Post-Wedding Family Brunch

Jenny and Chris’ Post-Wedding Celebration Brunch
@ the Sackler home, Alta
Sunday, July 29, 2012

Mushroom and Fresh Herb Bread Pudding
Opal and Thai Basils, Summer Savory, Cremini and King Oyster Mushrooms, Horseradish Sour Cream

Curried Egg and Tofu Scramble
Scallions, Roasted Bell Pepper, Parsley, Caramelized Onion

Melon and Fresh Fruit
Cantaloupe, Honeydew, Pineapple, Bananas, Local Peaches
Bing Cherries, Roasted Braeburn Apple

Selection of Les Madelaines Pastries
Fresh Croissant, Pain au Chocolat, Lemon-Poppy Scones
Handmade Bing Cherry Preserves

Fennel-Cured Scottish Salmon Gravlax
Dill-Honey Mustard Sauce, Red Onion, Capers, Late Summer Greens, Tomato

Pennette Rigate Pasta Salad
Basil, Local Greens, Arugula-Hazelnut Pesto, Crumbled French Feta (on side)

Specialty Drink:

Mango-Orange-Ginger Cooler with Floral Spearmint
(can be non-alcoholic – mixed with sparkling water OR alcoholic – mixed with cava)

Auction Dinner and In-Home Cooking Class

Thi-ly Hayes Dinner and In-Home Cooking Class
Rape Recovery Center Auction Prize
Friday, July 27, 2012

Chilled Eggplant Terrine
Roasted Chinese Eggplant, Eggplant and Garlic Puree, Crumbled French Feta,
Fennel-Herb Vinaigrette, Shaved Fennel, Zoe’s Garden Baby Kale and Summer Greens

Suggested Wine Pairing:Anselmi “San Vincenzo” White, Veneto, Italy ’09

Braised Mediterranean Mussels
Whole Grain Mustard-Roasted Garlic Broth, Grilled Bread, Garlic Chives

Suggested Wine Pairing: Londer Vineyards Dry Gewurztraminer, Mendocino ’10

Wild Line-Caught Grouper “In Papiro”
Baby Tomatoes, Shaved Brussels Sprouts, Shallot, Opal Basil, Lemon Zest and Juice

Suggested Wine Pairing: Atrea Skid Rose, Mendocino ’10

Drake Farms Goat’s Milk and Valrhona Cocoa Panna Cotta
Bing Cherry Compote, Crumbled Cornmeal Cookies, Thai Basil

Suggested Wine Pairing:Elderton Botrytis Semillon “Riverina”, Australia ’07

Special Event Dinner - Themed Stationed Buffet

Linda and Neill Brownstein’s “The Magic Flute” Salon Event
(with a performance by baritone Danny Belcher
and piano accompaniment by Carol Anderson)
Thursday, March 21, 2013

Passed Hors D’oeuvres

Fennel-Cured Scottish Salmon Gravlax
English Cucumber, Horseradish-Dill Creme Fraiche, Red Radish

Curry-Pickled Vegetables
Puffed Vegetable Crisp, Canellini Bean Hummus, Cilantro

Buffet Dinner

Earthy Flavors: Nature
Pea Tendrils, Watercress, Roasted Mushrooms, Shaved Fennel Bulb,
Brussels Sprouts, Cumin-Whole Grain Mustard-Buttermilk Dressing, Herb Breadcrumbs

Root and Bulb: Wisdom
Roasted Sunchokes, Carrots and Parsnips, Grilled Radicchio, Honey Wine Vinegar

Healthful and Sweet: Reason
Green Lentils, Fresh Herbs, Dried Apricot, Raisins, Onion, Heirloom Garlic

Loving and Warm: Enlightenment
Spiced Confit of Muscovy Duck, Duck Demiglace Gastrique

Special Event Dinner - Plated/Coursed

Gina Miller “Head Start” Auction Dinner
Saturday, November 9th, 2013

Appetizers

Artisan Cheese Board
Sourdough Crostini, Rocchetta, Lagrein, Ubriaco al Prosecco, Noccellara and Royal Olives

Rosemary and White Bean Puree
English Cucumber, Lemon-Parsley-Hazelnut Pesto, Radish Sprouts

Quinoa-Stuffed Pickled Baby Sweet Peppers
Sweet Onion, Fresh Bay Leaf, Horseradish Creme Fraiche

Dinner

Carnaroli Risotto
Roasted Zucchini and Turnips, Inchelium Red Garlic, Truffled Radicchio, Parmesan

Salad of Pea Sprouts and Baby Arugula
Raw Chioggia Beets, Preserved Lemon Vinaigrette, Crumbled French Feta, Candied Almonds

Pork Shoulder and San Marzano Tomato “Bruschetta”
Grilled Bread, Shaved Fennel Relish

Poached Local Pears
Coriander-Spiced Ricotta, Raspberry Preserves, Thai Basil, Cornmeal Cookie Crumbs

Special Event Dinner #2 - Plated/Coursed

Kelly and Scott Wolf Dinner Party
@ the Bush’s
Saturday, March 9th, 2013

Appetizers

Striped Marlin Tartare
Capers, Shallot, Cornichons, Whole Grain Mustard, English Cucumber, Clover Sprouts

Curry-Pickled Vegetable Relish
Grilled Naan, Cured Garlic Creme Fraiche, Cilantro

Dinner

Dayboat Scallop Crudo
Sweet Chile Dressing, Daikon Radish, Daikon Sprouts, Hawaiian Black Salt

Lobster and Prawn Cream Bisque
Slow-Poached Louisiana White Prawns, Blood Orange, Rosemary Oil, Fresh Tarragon

“Bit of Greenery”
Baby Arugula, Radicchio, Shaved Fennel, Valdeon Blue Cheese,
Candied Almonds, Red Pear, Fennel Top Vinaigrette

Herb-Dusted Utah Elk Short Loin
Roasted Local Sunchokes, Herb Polenta, Chipotle Reduction Sauce

Honeyed Ricotta Tartlett
Puff Dough, Spiced Blackberry Compote, Thai Basil

*****

Selection of Chocolatier Blue confections

Holiday House Party (80 people) - Hearty Passed Hors d'Oeuvres

David and Sherry Kirchheimer Holiday Party ’13
Friday, December 27, 2013

Savory

Chilled Poached Thai White Prawns
Fermented Mung Bean Salad, Sweet Chile Dressing

Demitasse of Cauliflower and Green Mirasol Pepper Bisque
Chive Oil, Pepitas

Fennel-Cured Scottish Salmon Gravlax
Preserved Lemon Creme Fraiche, English Cucumber, Sprouts

Heirloom Carrot Salad
Honey Wine Vinegar, Cilantro, Daikon Radish

Slow-Braised Canyon Meadows Ranch Beef Shoulder Slider
Red Cabbage “Slaw”, Radishes, Multi-Grain Bun

Roasted Baby Bliss Potatoes
Caramelized Onion Jam, Crispy Bacon, Herb Sauce

Roasted Vegetable Brochette
Crookneck Squash, Chinese Eggplant, Cherry Tomatoes, Turnips, Cumin-Mustard Vinaigrette

Sweet

“Broken-Down Apple Pie”
Roasted Braeburn Apples, Cajeta (Goat’s Milk Caramel), Candied Walnuts and Almonds, Grey Salt

Miniature Drake Farms Goat’s Milk and Valrhona Cocoa Panna Cotta
Blackberry Compote, Crumbled Gingersnaps

Tuscan-Style Olive Oil Cake
Orange Zest, Rosemary Chantilly

Wine Pairings:
Chateau Musar ’09, Orin Swift Abstract ’12, Illumination Sauvingon Blanc ’12, Flowers Chardonnay ’12

Reception - Non-Profit Benefit

Utah Society for Environmental Education (USEE)
Fall 2011 Fundraising Benefit Party

Savory

Roasted Vegetable Ratatouille with Crumbled Feta and Rosemary Oil
Heirloom Tomatoes, Bell Peppers, Fennel, Heirloom Winter Squashes, Red Onion

Individual Bleu Cheese Quiche
Local Green Tomato Relish

Achiote-Braised Heritage Valley Farm Rabbit Ragout
Carrot and Potato Latkes, Radish Sprouts, Rabbit Reduction

Fennel-Cured Wild Alaskan King Salmon Gravlax
Armenian Cucumber, Real Wasabi-Dill Crème Fraiche

Sweet

Maple Pear Upside Down Cake
Pear Coulis

Pistachio and Local Cherry Semifreddo with Cinnamon “Caviar”

50th Birthday Tasting Menu "Mad Hatter" Dinner

Mark Galbraith 50th Birthday Dinner
Tuesday, August 3, 2010 @ the Quinlans

Duet of Seafood
Wild Sockeye Tartare, Smoked Tomato, Petite Red Daikon Sprouts
Pacific Wild Sablefish Crudo, Cucumber-Fennel Salad, Bergamot Oil
Nino Franco Prosecco di Valdobbiadene NV, Italy
Fisher Unity Rose ’09, Napa

Handmade Ricotta-Lemon Gnocchi
Arugula-Tarragon Pesto, Pecorino Fulvi
Domaine Vincent Delaporte Sancerre “Chavignol” ’08, France

Chilled Utah Sweet Corn Bisque
Feta, Caramelized Sweet Red Onion, Fennel Oil
Jean-Marc Brocard Chablis Premier Cru ’07, Montee de Tonnerre, France

Roasted Local Beets
Crumbled Almond Brittle, Greek Yogurt, Beet Greens, Sel de Guerande
Pasanau “Ceps Nous” Priorat ’08, Spain

Wood Oven Roasted Dry-Aged New York Steak
Foie Gras Compound Butter, Quinoa, Braeburn Apple, Garlic Chives
Vietti Barolo “Castiglione” ’05, Piedmont, Italy

Local Goat’s Milk Custard Tart
Summer Berry Compote, Thai Basil
Domaine Vincent Careme Vouvray Moelleux ’05, France

Tequila Flight
Vida Tequila Silver, Corralejo Reposado, Sauza Tres Generaciones Anejo

Beers
Firestone Walker Union Jack IPA, Sierra Nevada Bigfoot Barleywine Ale,
Anderson Valley Brewing Company Summer Solstice “Cerveza Crema”,
Wasatch Brewing Devastator Double Bock

Family Style Dinner - Hannukah Celebration

Brownstein’s Channukah Bonanza ‘06
December 21st
DeerCrest home of Neill and Linda Brownstein

Potato Latkes with Chive Sour Cream, Fresh Fuji Applesauce

14-Hour Cherry-Smoked Brisket with Apricots and Sweet Onions

Romaine and Endive Salad with Poached Garlic Vinaigrette

Great Aunt Hermina’s Noodle Kugel

Fresh Breads and Homemade Hummus

Oven-Roasted Kosher Turkey with Root Vegetables and Port-Infused Gravy

Bluelake Beans with Brown Butter and Slivered Almonds

Blackberry Clafoutis with Rum & Brown Sugar Sauce and Fresh Rosemary Whipped Cream

In-Home Cooking Class and Dinner #2

Michael Howerton Surprise 65th Birthday Food Extravaganza
In-Home Cooking Class and Dinner
Sunday, March 30th, 2014
@ the home of Renie and Michael Howerton

Appetizers

Wild Deer Backstrap Carpaccio
Cornichons, Shallot, Whole Grain and Burgundy Mustards, Capers, Crostini, Shaved Parmesan, Micro Broccoli

Braised Mediterranean Mussels
White Wine, Thyme, Spicy Sausage, Garlic

Belle Glos Pinot Noir Blanc (Rose), “Brugioni Vineyard”, Sonoma, California ’12

Dinner

Lightly-Spiced Roasted Cauliflower and Pear Bisque
Chive Oil, Sumac, Herb Croutons
Louis Latour Montagny 1er Cru, Burgundy, France ’11

Salad of Baby Arugula, Baby Kale, and Pea Sprouts
Crumbled Feta, Cumin-Mustard Vinaigrette, Dried Apricots, Candied Almonds, Radishes

Porcini Mushroom Panna Cotta
Exotic Mushroom Ragout, Shaved Fennel Relish, Pickled Beets
Trinafour “Niemi Vineyard” Carignane, Mendocino County, California ’09

Slow-Braised Local Mutton Ragout
Handmade Rosemary Pappardelle, Red Carrot, Fresh Black Umbrian Truffle
Vietti Barolo “Castiglione”, Piedmont, Italy ’08

Chocolate-Pistachio Torta
Maple Mousse
Banfi “Rosa Regale” Brachetto d’Acqui, Italy ’12