maincourseca.blogspot.com
Main Course California: Asian Tapas Wedding
http://maincourseca.blogspot.com/p/asian-tapas-wedding.html
Chef’s Action Station. Miso-Maple Stir Fried Chicken. And Green Curry and Vegetable Tofu. Both served with Coconut-Garlic Sticky Rice. Topped with Edamame Pico de Gallo. Spinach and Cauliflower Fritters. With Sweet and Savory Tomato Chutney. Hand Rolled Sushi served on Crushed Ice Platters. Cooked Shrimp, Avocado, Cilantro and Daikon Sprouts. Cucumber Avocado Rolls with Gobo Root. Served with wasabi, pickled ginger and soy sauce. Beautifully Arranged Sweet Melons Lightly dressed in a Serrano-Mint Syrup.
maincourseca.blogspot.com
Main Course California: Recipe of the Month: Not Your Average Carrot Soup
http://maincourseca.blogspot.com/2010/12/recipe-of-month-not-your-average-carrot.html
Thursday, December 16, 2010. Recipe of the Month: Not Your Average Carrot Soup. This is one of Chef Nadia's recipes. It's not your usual carrot soup because it doesn't have any ginger, but it does have apples and beer! Peel one and a half pounds of carrots, and cut into wedges. Toss with 3 TBL olive oil. Roast at 425 degrees until golden brown, approximately 25 minutes. Set aside to cool. Peel and chop 1 fuji or gala apple. Slice 2 stalks celery. Dice 1/2 yellow onion or 2 small shallots. We are a cateri...
maincourseca.blogspot.com
Main Course California: Summer Buffet
http://maincourseca.blogspot.com/p/summer-buffet.html
Ripe Tomato and Basil Bruschetta, Home Made Summer Artichoke Dip and Red Pepper “Hummus”. Served with Crostinis and Hand Cut Farmer’s Market Vegetables. Artisan Cheese and Antipasti Board. Selection of French Brie, California Cheddar, and Artisinal Cheeses, Marinated Italian Vegetables,. And Sliced Italian Cured Meats. Served with crackers and Fresh Bread. Corn and Rosemary Cakes. With Black Eyed Pea Salsa and Ranch Dressing. Main Course Caesar Salad. Home made croutons and parmesan cheese. We are a cate...
maincourseca.blogspot.com
Main Course California: Thanksgiving extras...
http://maincourseca.blogspot.com/2010/11/thanksgiving-extras.html
Monday, November 22, 2010. Sautéed Chard and Kale with Sweet and Sour Raisins. 2-3 tbs olive oil. 2 shallots, minced (can substitute red onion). 189; cup raisins. 2 tbs white sugar. 188; cup red wine or sherry vinegar. A little thyme, picked. 188; cup olive oil. 4 heads chard, cleaned and chopped. 3 heads kale, cleaned and chopped. Salt and pepper to taste. In a medium pot, heat the 2-3 tbs olive oil. Add the shallots, and sauté until soft. 3 c Martinelli’s Apple Cider non-carbonated. 1 c lime juice fresh.
maincourseca.blogspot.com
Main Course California: Spring Buffet
http://maincourseca.blogspot.com/p/spring-buffet.html
Champagne, Cucumber Water. Served in the Courtyard. With roasted Salmon, Horseradish Cream and Cucumber Salsa. Fire and Ice Skewers. Pineapple, Melon and Fresh Berries lightly drizzled in Serrano Honey. Perfect with a Glass of Wine. Ripe Tomato and Basil Bruschetta, Home Made Artichoke Tapenade Dip and Red Pepper “Hummus”. Served with Crostinis and Hand Cut Farmer’s Market Vegetables. Cheese and Antipasti Board. Selection of French Brie and Artisanal California Cheeses, Marinated Italian Vegetables,.
maincourseca.blogspot.com
Main Course California: Big changes this holiday season...
http://maincourseca.blogspot.com/2010/11/big-changes-this-holiday-season.html
Friday, November 19, 2010. Big changes this holiday season. In the meantime - and in spite of the horrid economy - our catering has continued to pick up. We've done our best to keep up with our fabulous lunch bistro customers - many of whom are great friends of ours - as well as grow our corporate and private catering and our private chef divisions. Amazingly, we've been doing all of this with a talented yet very small staff. And of course, the entire reason why we are doing this is so that we continue t...
maincourseca.blogspot.com
Main Course California: Tri-Tip BBQ
http://maincourseca.blogspot.com/p/tri-tip-bbq.html
Iced Tea and Home Made Lemonade. Served in Caraffes and Glass Spigot Jars. Fresh Corn Tortilla Chips. With Pico de Gallo and Guacamole. Crisp Romaine, Chopped Tomatoes, Avocado and Home Made Croutons. With Caesar Dressing, Basil and Shaved Parmesan Cheese. Right from the Grill. With Horseradish Sauce and Salsa. With pasilla chiles and cheddar cheese. Zucchini, Red Onions, Yellow Squash and Eggplant Marinated in Balsamic, Olive Oil, Garlic and Herbs. Roasted to Sweet Perfection. Subscribe to: Posts (Atom).
meadowlarkserviceleague.com
Finding Fantastic Food at Taste of Camarillo, Wine, Brew & Food Festival 2015 | Meadowlark Services League
http://meadowlarkserviceleague.com/finding-fantastic-food-at-a-taste-of-camarillo-2015
Join Our Mailing List. Taste of Camarillo, Wine, Brew & Food Festival. Charity Luncheon & Tennis Tournament. Homes for the Holidays. Posted by Meadowlark Admin. On Jun 1, 2015 in A Taste of Camarillo. Finding Fantastic Food at Taste of Camarillo, Wine, Brew & Food Festival 2015. Adolfo Grill and Daily Bar. The Camarillo tea house began out of an interest and love for good tea! Bella on the BLVD. BJ’s Restaurant and Brewery (Oxnard). Brendan’s Irish Pub and Restaurant. Brendan’s Irish Pub and Restaurant w...
maincourseca.blogspot.com
Main Course California: Spanish Buffet Dinner
http://maincourseca.blogspot.com/p/spanish-buffet-dinner.html
Local Crispy Lettuce with Chopped Jicama, Tomato, Avocado, Garbanzo Beans, Roasted Corn. Queso Fresco with Cilantro-Ranchero Dressing. Chicken Adobo and Carne Asada. Spanish Rice Pilaf with Peppers, Onions and Peas. Spanish Pinto Beans with Jack Cheese. Traditional Stewed Baby Squash with Tomatoes, Onion, Basil and Garlic. Warm Flour and Corn Tortillas. Salsa, Sour Cream, Guacamole, Chopped Onions and Fresh Cut Limes. Subscribe to: Posts (Atom). Catering Menus.In case you need some ideas. Love and a Latte.
