Pan-Latin / Mediterranean Dinner Party in Colonia Roma.

Last weekend we catered a Pan-Latin themed dinner party in Colonia Roma for the Associated Press. On the menu:

Appetizers
Mini Chicken Tinga Tostadas
Chicken Tinga, Tomatoes, Lettuce & Cheese on a Mini Tostada

Black Bean and Cheese Cocktail Empanadas
Served with Chipotle Cream

Stuffed Baked Mushroom Caps with Duxelle, Cheese and Oregano

Salad
Stuffed Avocados
With Tomatoes, Feta Cheese, Parsely, Olive Oil and Red Onion

Entrée
Traditional Paella
With Chicken, Shrimp and Spanish Chorizo

Sautéed Swiss Chard with Golden Raisons

Country Bread with Balsamic Vinegar and Olive Oil

Dessert
Platter of Assorted Baklava with Fresh Fruit
Coffee and Tea Service

Tiki Party!

The Spice crew is looking forward to catering a Tiki Party this weekend!

Menú

Camarones Coco

Camarones empanizado con coco, servido con salsa de piña y mango

Kebab de Pollo Hawaiano

Brochetas de pollo asado con piña servido con salsa de teriyaki

Carne de Res Coreano en Won Ton
Carne de res marinado en salsa de jengibre, servido en nidos de wonton

Conos de Arroz Frito Hawaiano

Mini conos de arroz frito con jamón, naranja y edamame

Sopa de Pescado en Curry Verde

Sopa de Pescado en curry verde con leche de coco, servido en caballitos

Gougéres de Queso Gruyére

Calientes choux de queso gruyéres

Rollos Primavera

Rollos Primavera de vegetales servidos con salsa agridulce

Brochetas Tropical

Sandia, piña y melon, marinado en salsa de ron, en brochetas

Postre

Mini tartas de Mango

Mini tartas de Mousse de Chocolate con Coco

Served five course dinner birthday party menu

We catered a birthday dinner party for a really fun Brazilian couple last week. So, you think we eat late here in Mexico? They started eating their first course at 12am. Good thing we had strong coffee to sip on while serving! It was a great night.

On the menu:

Amuse Bouche
Cubo de Queso Provolone Ahumado, frito y servido con vinaigrette de naranja y hierbas y reducción de jamaica.
Vino: Champagne

Ensalada
Ensalada de hojas mixtas con queso de cabra, almendras crujientes, fresas, arándanos y aderezo de miel
Vino: Riesling

Primer Plato
Fettucine negro con salsa cremosa de camarones, ajo y queso romano
Vino: Frascati

Segundo Plato
Filete de res con salsa de Cabernet Sauvingnon, champiñones salvajes y romero
Pommes Dauphinoise
Verduras rostizados con balsámico y albahaca frita
Selección de panes artesanales, mantequilla y tapenade
Vino: Cabernet Sauvignon

Plato Postre
Moelluex Chocolat
Trufado de poderoso chocolate, con mantequilla, cubierto de chocolate 70%, crème Anglaise y Frambuesas.
Vino: Vino de Frambuesa, Muscat

Dinner Party for Associated Press

Last night we catered an intimate dinner party for eight for the Associated Press. The guest of honor was the former U.S. Ambassador to Mexico, Tony Garza. They chose a Middle Eastern / Mediterranean menu to do with an interesting evening of Mexican-U.S. politics.

On the menu:

Salad Course
Chilled Israeli couscous salad with roasted almonds in a honey, lime and mint dressing, with artichoke heart garnish.

Main Course
Spanikopita
Spinach & feta pie wrapped and baked in crispy phyllo dough

Middle Eastern Kefta
Grilled beef seasoned with parsley, mint, coriander, cumin and paprika, served with Tzatziki, a cucumber yogurt sauce

Tomato and roasted red pepper coulis with Kalamata olives

Fresh pita bread


Dessert
Platter of assorted baklava

Coffee and Tea Service

Personal Chef Menu for the Week of February 25th

Here's what we're cooking for the Spice delivery service this week:

Grilled Salmon Fettucine with Peas & Grape Tomatoes, in a Creamy Dill Sauce
Rosemary Focaccia Bread with Aged Parmigiano Reggiano

Chicken Breast stuffed with Chevre Cheese and Swiss Chard, in White Wine Sauce.
Green Beans Almondine

Beef Teriyaki with Vegetables, served over Rice
Sesame Marinated Cucumber and Carrot Salad

Stuffed Peppers, with Orzo Pasta, Feta and Vegetables
Garden Basket Salad with Blue Cheese Dressing

Cocktail Party for Vom Fass

Last Friday we catered a cocktail party for the fabulous Polanco store Vom Fass. We used their amazing vinegars and oils in our appetizers. 

Check out the store: http://www.vomfass-mexicocity.mx/ They also have wines and liquors from all over the world. YUM!

 On the menu:

Ceviche de Huachinango
Vinagre de Calamansi y Aceite de Limón Vom Fass

Crostini de Filete de Res
Vinagre de Balsámico Maletti Vom Fass

Jitomates á la Grecia con Feta y Camarones
Aceite de Olivo Extra Virgen de Oregano Vom Fass

Aceitunas Phyllo con Queso Cheddar

Canapé de Foie Gras
Vinagre de Frambuesa Star Vom Fass

Chèvre Champignones
Vinagre de Miel Star Vom Fass

Trufas del Alcachofa

Mini Postres
Moelluex Chocolate
Tiramisu
Fraiser
Tarta de Fruta

Personal Chef Menu for the week of February 11th

 

Personal Chef Menu for the Week of February 11th

We are craving comfort foods this week!

Classic Chicken Pot Pie
Pacific NW Salad - Organic Greens, Toasted Pecans, Chevre Cheese and Dried Cranberries in a Raspberry Vinaigrette

Salmon Fillet, baked in parchment paper, with Garlic Herb Compound Butter and Lemon Finishing Salt Flakes
Wild Rice Pilaf

Tex-Mex Style Shredded Chicken and Pepper Jack Cheese Enchiladas
Corn Nibblets with Cumin Butter and Roasted Peppers

Individual Mini Meat Loaves
Garlic Mashed Potatoes with Homemade Gravy