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Fall 2013 team hands-on menus

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menu selections for teambuilding or team cooking events held at Now We're Cookin', Evanston, IL

menu selections for teambuilding or team cooking events held at Now We're Cookin', Evanston, IL

Published in: Self Improvement
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  • 1. Hands-On Events Menu Options Priced as indicated Starters – to be prepared and presented by Now We’re Cookin upon arrival Hands-On – items the teams will be preparing Now We’re Cookin’ prides itself in providing fresh, healthful meal options. We prefer to incorporate seasonally fresh – and local where possible – ingredients. Vegetarian options can always be made available. All menus can be tailored to Client requirements*. *Clients are asked to let Now We’re Cookin’ chefs know of any food allergy concerns well in advance of their event
  • 2. MENU #1 MEDITERRANEAN SAMPLER $75/person Starter: Pea Soup Shooters with Marinated Grape Skewers Hands-on: Grilled Vegetable Salad Succulent Citrus (or Charmoula-Marinated) Chicken Sautéed Fresh Spinach with Raisins, Pine nuts and Apples Herb Focaccia with Olives Mixed Berries with Crumbled Savoiardi (Piedmontese Lady Fingers) and Rose Water Cream MENU#2 LATIN FUSION $75/person Starter: Build Your Own Bruschetta With 3 toppings: Tomato Basil, White Bean, Sautéed Mushroom Hands-On: Heirloom Tomato Napoleon with Herb Salad Flank Steak with Chimichurri Sauce Roasted Corn and Caramelized Onion Empanadas Sautéed Tri-Color Peppers and Green Beans with a Sherry Vinaigrette and Country Mustard Vanilla Bean Crepes, Lime Scented Mango, Pineapple and Papaya Salad and Cajeta (caramel) MENU#3
  • 3. SUNNY PROVENCAL DELIGHTS $85/person Starter: Assorted Seafood Starter Grilled Shrimp, Steamed Mussels and Clams, Salt and Pepper Calamari Hands-On: Individual Goat Cheese Gratin with Fresh Baguette Slices Baked Halibut with Roasted Garlic and Orange Sauce Vegetable Tian Fingerling Potato Crisps with Rosemary Sweet Corn Cake with Blueberry Lavender Compote MENU#4 FALL MIDWEST $80/person Starter: Assorted Salumi with Olives and Cheese Hands-On: Tomato and Melon Soup with Pancetta Wrapped Shrimp and Basil Market Greens Salad with Garbanzo Beans, Tomato, Ricotta Salata with Sherry Vinaigrette Center Cut Pork Chop with Balsamic Onions Zucchini Tart Slices With Goat Cheese and Thyme Sautéed Mushrooms with Shallots and Tarragon Soft Meringue with Macerated Pears and Cherries
  • 4. MENU #5 TEMPTING SPANISH TAPAS $75/person Starter: Prosciutto and Melon drizzled with Olive Oil and Lemon Marcona Almonds Hands-On: Roasted Tomato Soup with Avocado Toast Mixed Legumes (canellinni, butter and garbanzo beans) with Black Olives and Roasted Red Pepper Vinaigrette Chicken Basques Saffron Potatoes with Chorizo, Piquillo Peppers and Lemon Warm Bread Pudding with Seasonal Fruit and Vanilla Ice Cream MENU#6 MEXICAN $80/person Starter: Queso Fundido with Tortilla Chips Mexican Street Snacks (Jicama, Mango and Bell Pepper paddles dressed with fresh lime juice and chili pepper) Hands-On: Corn, Poblano and Cheese Tamales with Salsa Verde
  • 5. Carne Asada with Grilled Shrimp Escabeche Rice with Black Beans, Plantain, Cilantro and Lime Guacamole, Pico de Gallo and Warm Tortillas Grilled Pound Cake with Caramelized Pineapple and Mexican Chocolate Sauce MENU#7 MOROCCAN CASBAH (Paleo) $80/person Starters: Mushrooms stuffed with Pork and Herbs (P) Hands-On: Cauliflower Rice Pilaf with Raisins and Pine Nuts (P) Chicken Tagine with Butternut Squash, Apricots and Tomatoes (P) Moroccan Roasted Vegetables with Ras-Alhanout (P) Kale Salad with Apple Cider Vinaigrette (P) Couscous Date Cake or Gluten Free Sponge Cake with Caramelized Orange and Candied Pistachios (P) MENU#8 VIRTUALLY VEGAN $75/person Starters: Bruschetta with Roasted Peppers and Goat Cheese Hands-on:
  • 6. Cucumber Mint or Carrot Fennel Raw Live Soup Vegetable Stack with Raw Ricotta and Sundried Tomato Pesto Wilted Greens with Lemon Juice and Extra Virgin Olive Oil Quinoa Pilaf Studded with Carrot, Onion, and Sundried Tomatoes Raw No-Bake Berry Crisp MENU#9 QUINTISENTUALLY ITALIAN $85/person Starters: Prosciutto Wrapped Marinated Mozzarella Or Herb Focaccia with Olives Hands-On: Roasted Tomato Soup with Sage-Polenta Dumplings Grilled Shrimp and Radicchio With Citrus Sauce Grilled Zucchini with Ricotta Salata Cheese Homemade Ravioli with Lamb, Garlic, and Summer Herbs Apricots stuffed with Amaretti and Mascarpone with Candied Almonds
  • 7. MENU#10 SAN FRANCISCO BAY $90/person Starters: Beef and Pork Meatballs, Crushed tomatoes, Chili Flakes and Parmesan Hands-On: Seared Tuna Crudo with Olive oil, Lemon Juice, Basil and Melon Cioppino of Halibut, Clams, Shrimp and Crab in Tomato-Fennel Broth with Garlic Croutons Shaved Vegetable Salad with Fava Beans, Radish, and Arugula dressed with Lemon Orzo and Rice Pilaf with Diced Zucchini, Red peppers, Onion and Herbs Nectarine Crostata with Almond Crumble with Cinnamon Whipped Cream

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