“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
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
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