Parties That Cook 2010 Winter Cooking Party Menu Collection | Chef's Table
Celebrate the year gone by with sumptuous meals that embark on culinary excursions around the globe. Each four-course menu explores the flavors of a unique regional or ethnic cuisine.
Learn the latest cooking techniques, experiment with exotic ingredients, and satisfy your palate with an unforgettable feast enhanced by the finest seasonal ingredients. We are glad to provide for special dietary needs – please let us know.
Winter Warmth
Like a cozy blanket on a chilly winter’s evening, Winter Warmth comforts and satiates palates with a familiar taste of home – like Mom’s cooking, only better. Learn the art of working with seasonal fruits, brining the juiciest pork chops or chicken breasts, and whipping up a sinful bourbon cream or caramel sauce. This menu is sure to tantalize your taste buds!
Hors d’oeuvres
Lamb Skewers with Basil-Mint Pesto
Wild Mushroom Crostini with Teleme and Thyme
First Course
Spinach Salad with Maple-Glazed Bacon and Blue Cheese Dressing
Main Course
Pomegranate Molasses-Cured Pork Chops with Caramelized Pears*
Creamy Polenta with Mascarpone and Herbs
Or
Buttermilk-Brined Chicken Breasts with Mustard Cream Pan Sauce
Gratin of Spinach and Parmesan
Dessert
Gingerbread Baby Cakes with Aunt Mimi’s Bourbon Cream Sauce*
Or
Pumpkin Brioche Bread Pudding with Caramel Sauce
*Pick one Main Course, Side Dish and Dessert
Tantalizing Tuscany
An Italian feast where you’ll learn to salt-roast shrimp, whip up
fettuccine pasta with a twist on traditional pesto and make a pan sauce – just like in the Italian countryside. Dessert is a tough choice. Choose between delicate apple upside down cakes or learn how to cook a perfect crepe. Either way, your taste buds will be singing that’s amore!
Hors d’oeuvres
Salt-Roasted Prawns with Basil Aioli
Smashed Cannellini Bean Crostini with Feta Salsa Verde
First Course
Fettuccine with Arugula-Walnut Pesto and Shaved Asiago
Main Course
Skirt Steak with Pancetta, Chanterelles and Shallots*
Roasted Butternut Squash with Rosemary and Sage
Dessert
Mini Apple Upside-Down Cornmeal Cakes with Soft Whipped Cream**
Or
Crespelli Gianduja: Crepes filled with Hazelnut-Chocolate Cream
* Can be made with chicken
**Select one dessert
Sizzling Spain
Inspired by a trip to Barcelona’s famed La Boqueria farmers market, Sizzling Spain focuses on prized artisan meats, cheeses, and nuts of the region. Learn a Spanish standard: the tapas course, sample the exotic smoked paprika spice, and discover Cabrales, a nutty Spanish blue cheese.
Hors d’oeuvres
Potato Croquetas with Serrano Ham, Manchego Cheese
Albondigas: Little Meatballs in Almond, Garlic, and Parsley Sauce
First Course
Apple and Chive Salad with Marcona Almonds
Main Course
Smoked Paprika Rubbed Chicken with Cabrales Butter*
Oven-Roasted Broccolini with Pine Nuts, Currants and Bread Crumbs
Dessert
Almond Butter Cake with Poached Oranges
* Can be made with skirt or flank steak
Seine-Sational*
Stroll the Pont Neuf for a meal befitting of the famous City of Light. Learn to make a creamy mushroom bisque, an herb-crusted sumptuous filet mignon with a pan sauce or practice working with duck. Unveil the pièce de résistance – a dramatic chocolate soufflé cake sprinkled with fleur de sel.
Hors d’oeuvres
Brioche Tartines topped with Dungeness Crab and Shrimp Salad
Bacon-Wrapped Dried Plums with Blue Cheese and Balsamic-Honey Glaze
First Course
Porcini Mushroom Bisque with Thyme Crème Fraîche
Main Course
Rosemary and Pepper Dusted Filet Mignon with Shallot-Port Cream Sauce
Garlic and Gruyere Mashed Potatoes
Or
Sear-Roasted Duck Breasts with Fig-Shallot Compote
Spinach and Gruyere Cheese Soufflé
Dessert
Warm Chocolate Cake with Salted Caramel Sauce
* This menu is $10 extra per person. Select one Main Course and Side Dish
Fiesta Fantastico
A fusion of Latin flavors old and new. You’ll learn to make fresh Chalupas, candied pumpkin seeds, bake a famous tres leches cake – made quarto with the addition of dulce de leche or choose a soufflé made with Mexican Chocolate.
Hors d’oeuvres
Mini Chalupas filled with Chorizo and Avocado
Crab Quesadillas with Cotija Cheese and Roasted Tomatillo Salsa
First Course
Salad of Butter Lettuce and Papaya with Candied Pumpkin Seeds
Main Course
Espresso and Spice-Crusted Pork Tenderloin Kahlùa-Thyme Pan Sauce
Roasted Garlic and Chipotle Mashed Potatoes with Cilantro
Dessert
Mexican Chocolate Soufflés with Soft Cinnamon Whipped Cream**
Or
Dulce De Leche Quatro Leches Cake with fresh Strawberries
