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Late Summer Catering Specials

Corn, berries, eggplant, melon, peppers… we had no choice but to update our catering menu with August’s bounty!

Party Platters

Party Platters are not hot at the time of pick up and are made to be served at room temperature.

Mozzarella Bocconcini and Cherry Tomato Skewers with Basil Dip  (30 pcs) $55

Cucumber Cups with House-Smoked Salmon Salad, Lemon, Chives and Dill (30 pcs) $70

Savory Tartlets with Summer Corn, Goat Cheese, Piquillo Peppers and Fresh Marjoram  (30 pcs) $55

Focaccia Finger Sandwich with Porchetta, Stone Fruit Mostarda & Provolone (36 two-inch pieces) $60

Focaccia Finger Sandwich with Grilled Eggplant, Tomato, Cucumber, Harissa and Tahini Sauce (36 two-inch pieces) $60

Salads and Sides

Serve 12 to 15 ; made to be served at room temperature.

Late Summer Fruit Salad to include Berries, Melon, and Plums   $50

Bi-Rite Farm Potato and Green Bean Salad with Padron Peppers and Heritage Bacon   $60

Farro, Corn and Peach Salad with Sweet Peppers and Red Onion-Sherry Vinaigrette   $55

Heirloom Tomato Salad with Garbanzo Beans and Cucumbers   $55

Summer Corn-Tomato-Cucumber Salad with Bell Peppers, Red Onion and Sherry Vinaigrette   $55

Lebanese Lentil Salad with Grilled Haloumi Cheese, Cucumber and Harissa Vinaigrette   $55

Desserts

Chocolate Sour Cream Cupcake with Spiced Pecan Buttercream
Chocolate Midnight Cupcake with Mint Chip Buttercream

All cupcakes are available in Full Size ($30/dozen) or Mini ($20/dozen); One Flavor Per Dozen

Chocolate Crinkle Cookie Sandwiches with Vanilla Buttercream (per dozen) $20

Seasonal Fruit Buttermilk Upside-Down Cakes: 6-inch $20, 8-inch $30, 10-inch $40


Catering Specials for Early Summer 2011

Party Platters

Mozzarella Bocconcini and Cherry Tomato Skewers with Basil Dip  (30 pcs) $55

Black Sesame-Crusted Tombo Tuna in Endive Spears with Cucumber-Red Onion-Cilantro Salsa  (30 pcs) $70

Savory Tartlets with Summer Corn, Goat Cheese, Piquillo Peppers and Fresh Marjoram   (30 pcs) $55

Peach and Goat Cheese Focaccia Flatbread with Caramelized Onions & Fresh Thyme  (36 pcs) $50

Salads and Sides

Serve 12 to 15                     

Early Summer Fruit Salad, to include Berries, Melon and Pineapple  $50

Heirloom Beans and Full Belly Farms New Potato Salad with Crispy Chorizo and Grilled Leek-Piquillo Pepper Vinaigrette  $60

Farro Salad with County Line Farms Grilled Eggplant, Cucumber, Dill and Black Olive-Meyer Lemon Vinaigrette $55

Yellow Beets Salad with Roasted County Line Farms Padron Peppers, Blossom Bluff Farms  Stone Fruit, Capricho de Cabra Chevre and Champagne Vinaigrette $55

Ginger-Marinated Summer Beans with Grilled Hodo Soy Beanery Tofu and Toasted  Sesame Seeds $50

Desserts

All cupcakes are available in Full Size ($30/dozen) or Mini ($20/dozen); One Flavor Per Dozen

Orange Chiffon Cupcake with Orange and Vanilla Buttercream

Chocolate Midnight Cupcake with Mint Chip Buttercream

Chocolate Crinkle Cookie Sandwiches with Vanilla Buttercream (per dozen) $20

Seasonal Fruit Buttermilk Upside-Down Cakes 6-inch $20, 8-inch $30, 10-inch $40


Cooking Cinco de Mayo lunch for Mission High

Each year, Mission High School sets a challenge for the student body to inspire students to do well on state testing.  Last year the challenge was simple: if the student’s scores went up, the school would find a famous chef to cook a meal for them.  The scores went up by 70 points, the highest gain of any of the comprehensive high schools in SFUSD; now it was time for the school to make good on their challenge!

Delfina chef Matt Gandin readies their chopped salads

Mission High Principal Eric Gutherz approached us with the goal of serving a meal to all 1,000 of his students,  and we thought it was a great opportunity to band together with other restaurants surrounding Mission High and make it a team effort.  We approached The Slanted Door (did you know that head chef Charles Phan is a Mission High grad?), Delfina and Frances, who all offered to join us in feeding the school. We decided on Cinco de Mayo as a festive day for the party, and that we’d serve lunch to the students on long tables that stretched all the way across the Mission High football field.  Pica-Pica came on board to make plantain chips for the tables, and both Mission Pie and Anthony’s Cookies donated 500 cookies for dessert.

Get a load of the menu:

Bi-Rite: BBQ Brisket Sandwich with Cole Slaw, Potato Salad

Delfina: Lumachine with Sunday Supper Sauce; Chopped Salad

Frances: Lamb Confit Sandwich on Brioche Bun; Asparagus and Potato Salad with Crisp Shallots

The Slanted Door: Chicken Curry with Rice Noodles

Whole lotta chicken curry from The Slanted Door

What a scene it was, 1,000 students plus teachers, chefs, 30 volunteers from Charles Schwab, SF politicians (Bevan Dufty and Supervisor Scott Wiener came out for the affair!) sharing a meal together.   A live band and dj supplied the tunes, and Principal Eric was so thrilled that he jammed on the guitar for the rest of the school once lunch was over!

Congrats to the students of Mission High, and to their hardworking teachers.

Principal Eric rocking out for students


Introducing our updated catering menu

With winter coming to a close, we did a bit of spring cleaning and are very excited to introduce our updated catering platter menu.  The menu  includes new platters such as:

Mini Thai Chicken Meatballs served with a spicy Sriracha Aioli

Orecchiette Pasta Salad with Roasted Broccoli, Walnut-Parsley Pesto, Piquillo Peppers and Shaved Parmesan

Wild Mushroom Focaccia Flatbread with Ricotta, Fresh Thyme and Chile Flakes

We’ve also kept the crowd favorites, such as the House-smoked Salmon, Grilled Chicken Skewers, and Focaccia Finger Sandwiches.

Also, please check out the “Peak of the Season” menu to see how our chefs are taking the lead from the season to highlight the freshest ingredients they can find.  The Spring Menu kicks off today, and some highlights include:

Savory Tartlets with Fava Bean Puree, Lemon, Dried Olives and Pecorino

Endive Leaves with Creole Crab and Artichoke Salad

Spanish Heirloom Bean Salad with Wild Mushrooms, Cured Artisan Ham, Spring Garlic and Grilled Chicories

These platters fit perfectly whether it’s a cocktail party, dinner party, graduation party, or corporate luncheon.  You can pick up at the store, or we can deliver.  And if the event needs a bit more than just food, we can also provide full-service catering with custom menus, all your needed rentals, full bar and beverages, and charming staff who are dedicated to serving your guests with care.

Please don’t hesitate to reach out if you have any questions or want guidance on planning any event.

Thank you for your continued support.

Michael Aldridge
Catering Manager


Spring 2011 Catering Menu Specials

Appetizers

All are made to serve room temperature

Savory Tartlets with Fava Bean Puree, Lemon, Olives and Pecorino $55 (30 pieces)

Jamon Serrano Rolls with Grilled Asparagus and Parmigiano-Reggiano $75 (30 pieces)

Endive Spears with Creole Crab and Artichoke Salad $70 (30 pieces)

New Potato Cups with Broccolini, Spring Garlic, Chile Flakes and Ricotta Salata $65 (30 pieces)

Sides and Salads

Made to serve at room temperature; each serves 12-15 people

Spring Fruit Salad with Strawberries, Pineapple and Mango $50

Golden Beet Salad with Radishes and Chile-Cilantro Vinaigrette $55

Hodo Soy Beanery Tofu and Black Rice Salad with Pea Sprouts, Edamame and Ginger-Rice Wine Vinaigrette $50

Orecchiette Pasta Salad with Rapini, Chile Flakes, Parsley and Garlic-Anchovy Vinaigrette $50

Spanish Heirloom Bean Salad with Wild Mushrooms, Cured Artisan Ham, Spring Garlic and Grilled Chicories $60

Desserts

All cupcakes are available in Full Size ($30 per dozen) or Mini ($20 per dozen)

Chocolate Midnight Cupcakes with Fresh Mint Chip Buttercream

Yellow Cupcakes with Lemon Curd and White Chocolate Buttercream

Carrot Cupcakes with Cream Cheese Frosting

Chocolate Crinkle Cookie Sandwiches with Vanilla Buttercream (1 dozen) $20

Parfaits with Lime Curd, White Chocolate Cream and House-made Graham Crackers (per dozen) $50


Winter 2011 Catering Menu Specials

We’ve selected favorites from our Winter Menu that we’re offering to cater your next dinner party, business lunch or wedding!

Party Platters

Savory Tartlets with Butternut Squash, Caramelized Onions, Apples, Pt. Reyes Blue Cheese and Sage   (30 pieces) $55

House-smoked Salmon and Tobiko Caviar on Anna’s Daughter’s Rye with Caper Cream Cheese and Fresh Dill    (30 pieces) $70

Endive Spears with Crab Salad, Winter Citrus, Parsley and Chervil (30 pieces)  $75

Truffle-Infused Frittata with Mushrooms, Potato and Chives (36 bite-sized pieces) $50

Sides and Salad Platters

Please serve at room temperature; each order serves 12 to 15 people

Roasted Beet Salad with Capricho de Cabra Goat Cheese, Citrus Vinaigrette and Sunflower Seeds $55

Farro Salad with Roasted Winter Squash, Fresh Cranberries and Cider Vinaigrette $55

Roasted Winter Root Vegetables with Hot Peppers, Happy Boy Farms Braising Greens and Balsamic-Grilled Onion Vinaigrette $55

Brussels Sprouts and David Little Dry-Farmed Potato Salad with House-made Pancetta and Red Wine-Shallot Vinaigrette $55

French Lentil Salad with Duck Leg Confit, Grilled Winter Chicories and Blood Orange Vinaigrette $55

Desserts

All Cupcakes are Available in Full Size ($30 per dozen) or Mini ($20 per dozen)

*Pumpkin Cupcakes with Macadamia Crunch Buttercream

*Chocolate Midnight Cupcakes with Peppermint Buttercream and Candy Canes

*Sour Cream Chocolate Cupcakes with Caramel Peanut Brittle Buttercream

*Spice Cupcakes with Caramel Buttercream

Double Chocolate Tartlets: Mini Chocolate Pastry Shells filled with Rich and Creamy Chocolate Ganache (30 pieces)  $45

Classic Cream Puffs filled with Hazelnut Cream (1 dozen)  $20


Holiday 2010 Catering Menu Specials

Place your holiday party catering order early– the calendar is filling up fast!

Savory Tartlets with Butternut Squash, Caramelized Onions, Apples, Pt. Reyes Blue Cheese and Sage (30 pieces) $55

New Potato Cups with Cauliflower Puree and Chives (30 pieces) $60

House-smoked Salmon and Tobiko Caviar on Anna’s Daughter’s Rye with Caper Cream Cheese and Fresh Dill (30 pieces)  $70

Endive Spears with Crab Salad, Winter Citrus, Parsley and Chervil (30 pieces) $75

Truffle-Infused Frittata with Mushrooms, Potato and Chives (36 bite-sized pieces) $50

Marin Sun Farms Filet Mignon – Served with Horseradish Sour Cream Sauce (serves 12-15)  $135

Baby Lamb Chops- Grilled to Medium-rare and Served with Romesco Sauce (24 pieces) $90

Desserts

All Cupcakes are Available in Full Size ($30 per dozen) or Mini ($20 per dozen)

  • Pumpkin Cupcakes with Macadamia Crunch Buttercream
  • Chocolate Midnight Cupcakes with Peppermint Buttercream and Crushed Candy Canes
  • Sour Cream Chocolate Cupcakes with Caramel Peanut Brittle Buttercream
  • Spice Cupcakes with Caramel Buttercream

Holiday Cookie Box: a selection including Gingerbread Cutouts, Linzer Cookies, Hazelnut Thumbprints, Mexican Wedding Cookies and more! (2 dozen) $40

Double Chocolate Tartlettes: Mini Chocolate Pastry Shells filled with Rich and Creamy Chocolate Ganache (30 pieces) $45

Classic Cream Puffs Filled with Hazelnut Cream (1 dozen)  $20