What’s Cookin’

29 Jun

Experience Crave Culinaire’s Molecular Cuisine

In Uncategorized by Brian Roland / June 29, 2015 / 0 Comments

catering  naples flCaprese Nouveau
– Heirloom Tomato Gelee, Buffallo Mozzarella, Basil Crystals, Olive Oil Powder, Balsamic Caviar

ca·pre·se –  Italian, short for insalata caprese, literally, salad in the manner of Capri. The classic Caprese Salad consists of slices of mozzarella and tomatoes, basil, and olive oil. With the latest techniques of molecular cuisine, Team Crave created this contemporary version, called Caprese Nouveau. If you want to experience molecular cuisine and learn more about this innovative style of cooking stay tuned for our new summer series:  Test Kitchen Experience by Chef Brian Roland.

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21 Jun

Catering for a Bar Mitzvah

In Uncategorized by Brian Roland / June 21, 2015 / 0 Comments

Crave Culinaire had the honor of being a part of a Bar Mitzvah, providing kosher food for this great event! Take a look at the delicious bites team crave created for this special occasion.

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13 Jun

Dinner Etiquette 1o1

In Uncategorized by Brian Roland / June 13, 2015 / 0 Comments

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Some restaurant etiquette is just common sense: Don’t speak when your mouth is full, don’t tell rude jokes during the meal, and always cover your mouth when you cough.

Others can be a bit more nuanced. Who pays after a business meal? Where do you put your napkin when you stand? And how exactly does one order the perfect bottle of wine?

Here are some guidelines from Patricia Napier-Fitzpatrick, the author of “The Art of the Meal: Simple Etiquette for Simply Everyone.”:

  1. Dress Nicely –  “I still believe men should wear jackets to dinner, if not a suit, Napier-Fitzpatrick said. If a man is dining with clients — and especially clients from other countries which tend to be more formal — they should wear a jacket and a tie. Women should be wearing a dress or suit, and shoes instead of sandals.”

  2. DON’T put your cell phone, keys, or purse on the table – It’s just common sense. It distracts not only your other dining companions, but also your waiter and the entire restaurant.

    DO let your guest order first – “The host, especially if it’s a woman, has to make it clear that he or she is the host,” Napier-Fitzpatrick told us. “Say phrases like, ‘Will you please bring my guest…’ or ‘My guest would like to order first’ to ward off confusion.”

  3. DO set up payment ahead of time if you’re the host – “A savvy host knows to give their credit card before they sit down, or even call the restaurant ahead of time,” Napier-Fitzpatrick explained. “I tell that especially to women who travel to other countries that are very male-dominated. Also, the person who invites is the person who pays.”

  4. DON’T tell the sommelier how much you want to spend on wine – “Tell the waiter what you like, what you’re having, and give them an idea of price by simply pointing to a wine in your price range,” Napier-Fitzpatrick advised. “The waiter will know to stick within that price point. I also tell people not to pretend you’re a wine connoisseur, because then you’ll look silly. Just take a little taste of the wine when it arrives, and see how it is. Nine times out of 10 it’s just fine.”

  5. DO know where to place your napkin – “Wait until your host makes the silent signal of placing the napkin in his or her lap before you begin eating,” she said. “Then the napkin goes on your chair seat if you stand up [to use the restroom]. When you’re finished with the meal, it goes on the left-hand side of where your plate would have been — not folded, but neatly placed. Wait for the host to be the first to do so.”

  6. DON’T yell to your waiter – “Try to make eye contact with your waiter,” Napier-Fitzpatrick advised. “If that doesn’t work, put up your right hand with your index finger raised slightly to get their attention.”

  7. DO order the same number of courses as your companion – This avoids awkwardness and allows you to pace yourself with the other person. Make sure to take your time eating and pause after every few bites — especially if you’re the host, since you don’t want to make your guest feel rushed during the meal.

  8. DON’T start a business conversation before the conclusion of the entrée – “Business should not be discussed until the meal has been cleared away,” Napier-Fitzpatrick warned. “Also, generally avoid complaining about business colleagues and work during the meal.”

  9. And DO remember your table manners! – Wipe your fingers and mouth often with your napkin – Cut one piece of meat or fish at a time on your plate and eat it before cutting the next one – Butter bread on your plate, never in midair – Look into (not over) the cup or glass when drinking – Sit up straight, and keep your arms (including elbows) off the table

 

 

11 Jun

Appetizer of the Day

In Uncategorized by Brian Roland / June 11, 2015 / 0 Comments

If you are looking for a refreshing appetizer during warm summer nights, try this delicious Pacific Ahi Tuna Carpaccio with Compressed Watermelon! Perfect for any cocktail or dinner party. Wow your guests with innovative creations by Crave Culinaire. Your #1 catering company in Naples…

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Pacific Ahi Tuna Carpaccio with Compressed Watermelon
Citrus Cream, Coiled Cucumber, Fennel Pollen, Pickled Lime

08 Jun

Cooking Classes With Crave Culinaire in Naples

In Cooking Classes,Uncategorized by Brian Roland / June 8, 2015 / 0 Comments

Did you know that Crave Culinaire offers cooking classes? From private one-on-one intimate lessons to large group experiences, Crave Culinaire will create an entertaining and fun culinary adventure. For more information call 239 292 1529

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03 Jun

Crave Culinaire’s catering service for graduation parties

In Uncategorized by Brian Roland / June 3, 2015 / 0 Comments

Graduating from high school or college is a huge milestone for young people and is the beginning of the next big step in their lives. It is a great occasion to gather family and friends to celebrate with a memorable event. We are always honored to be a part of these graduation parties and have captured some highlights from these events from the past week.

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01 Jun

What is an Intermezzo?

In Uncategorized by Brian Roland / June 1, 2015 / 0 Comments

Definition of a culinary Intermezzo: Used throughout Europe as a way to cleanse the palate in between courses, intermezzos are usually small, light and refreshing. Sorbet is commonly used as is a light sparkling wine such as Prosecco.

crave culinaire by chef brian roland

An Intermezzo By Crave Culinaire:
Smoking Lychee Sorbet – Candied Lime, Ginger Jelly, Broken Meringue

21 May

Crave Culinaire’s drop-off service

In Uncategorized by Brian Roland / May 21, 2015 / 0 Comments

Looking to impress your business partners with an exquisite menu at your luncheon? Crave Culinaire offers a convenient breakfast, lunch and dinner drop-off service. See below an example of a recent order by Windsor Office Suites, Naples Fl.

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18 May

Cooking Class with Crave Culinaire by Chef Brian Roland

In Uncategorized by Brian Roland / May 18, 2015 / 0 Comments

Our client purchased a gift card to have Crave Culinaire come in and teach his mom how to learn to cook with her allergies. She struggles with finding foods she enjoys with an allergy to Corn, Soy, Dairy and Gluten. Great job Judy! It was a pleasure cooking with you. If you are interested in our cooking classes please call (239) 292-1529.

catering naples fl cooking classJudy and Chef Brian Roland are happy about their delicious 3 course dinner

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Roasted Cauliflower Coconut Truffle Soup
Local Cauliflower, Thai Coconut Milk, Oven Cured Baby Tomatoes, Roasted Baby Portobello, Chervil

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Cider Glazed Pan Seared Salmon
Sesame Ginger Rice Vermicelli, Coriander Pickled baby Carrot, Green Beans, Charred Scallion in Citrus Broth

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Star Anise ~ Rose Poached Asian Pear Brûlée
Lemon~Banana “Creme Anglaise”, Toasted Almonds and Raspberries

12 May

Vegetarian Appetizer by Crave Culinaire

In Uncategorized by Brian Roland / May 12, 2015 / 0 Comments

Looking for a catering company in Naples that offers vegetarian alternatives? Crave Culinaire knows how to create delicious meatless dishes and appetizers. One of our latest additions of healthy vegetarian appetizers is this organic vegetable spring roll with a cucumber dill yogurt and fresh micro greens.
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