What’s Cookin’

30 Aug

Appetizers of the week

In Uncategorized by Brian Roland / August 30, 2015 / 0 Comments

Team Crave strives to get out of the comfort zone and come up with new innovative ideas to provide culinary delights to its customers. The new appetizers below can be the highlight of your next cocktail party or any other special occasion. Give your senses what they crave!

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Citrus Seared Ahi Tuna Tataki – Wasabi Cloud, Green Onion & Ponzu Sauce

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Grilled Heirloom Tomato Crostinis – Burrata, Micro Basil, Olive Oil, Cracked Pepper, Sea Salt & Balsamic Caviar

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Watermelon and Cherry Tomato Gazpacho Shooters – Citrus Shrimp, Cool Cucumber and Mint

23 Aug

Last weeks events

In Uncategorized by Brian Roland / August 23, 2015 / 0 Comments

Although we are are in the middle of the summer, we have been quite busy the past week. One of our catering events in Naples was a fun birthday lunch party with some amazing women.

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catering naples fl The Entree for this birthday party was Grilled Gulf Shrimp with Tarragon Scented Goat Cheese, Orchard Persimmon & Avocado Napoleon Cracked Pepper Fillo, Grapefruit Brulée, Mâché, Black Lava Salt, Tart Apple Purée.

Team Crave was also excited to serve new clients with a fun variety of food at a dinner party:

catering naples fl crave culinaireCrispy Poached Quail Egg -Lemon Aioli Cloud, Truffle Caviar, Lardons, Micro Chive

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Ahi Tuna Wontons – Avocado / Lime Mousse, Sesame, Cucumber, Yuzu Cream,
Sweet and Spicy Drizzle

Chef Brian Roland and his team were again part of this year’s Celebrity Chef event at Rumrunners in Cape Coral, benefitting The Golisano Children’s Hospital! Together with all other participants we were able to raise over $150,ooo. With this added to the past Celebrity Chefs events this charity event series put it over the 1 million dollar mark since Rumrunners opened in 2003 (Click here for full article in the news).

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17 Aug

Four Course Charity Auction Dinner by Crave Culinaire

In Uncategorized by Brian Roland / August 17, 2015 / 0 Comments

It is always an honor for Team Crave to be involved in the community through donated auction items or catering services. Last week we had the pleasure of conducting a four course dinner benefitting The Imaginarium in Fort Myers. If you want to learn more about The Imaginarium visit http://i-sci.org/.

Hors d’eouvres

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Fennel Pollen Salmon Confit Brûlée – Sweet Corn Cake, Arugula Cloud, Micro Green

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White Truffle Vichyssoise – Crispy Potato “Threads,” Fennel Crystals, Black Truffle Sel de Gris, Snipped Chive

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Teriyaki Smoked Duck Chawanmushi –  Mushroom Dashi, Roasted Shitake, Melted Leek, Mirin-Shoyu Cream

First Course:

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Endive and Raspberries – Belgian Endive, Baby Watercress, Roquefort, Candied Walnut, Petite Cinnamon Crouton Valencia Orange Vinaigrette

Second Course:

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Aerated Roasted Eggplant – PEI Mussel Bisque Mussel Beignet, Madras Curry, Pistachio Dust, Parsley Oil


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Cast Iron Seared Local Snapper Provençal – Cèpe Risotto,  Artichoke Barigoule, Oven Cured Tomato, Spinach, Roasted Olive Bouillabaisse Emulsion


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Dark Cherry Clafoutis Torte – Basil Chantilly, Cayenne Spiced Chocolate Truffle, Toasted Almond Sablée, Porto Syrup

11 Aug

Organic Food by Crave Culinaire

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

Last week Team Crave had an all organic drop off catering gig. Take a look at some healthy and delicious creations of this event

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23 Jul

Impressions from our Test Kitchen Experience Summer Series

In Uncategorized by Brian Roland / July 23, 2015 / 0 Comments

Yesterday we had the pleasure of kicking off our new summer series: Test Kitchen Experience by Crave Culinaire

Chef Brian Roland and his team walked their guests through some educational demonstrations including the latest culinary techniques of molecular cuisine. The showcase was followed by a multi-course sit down Pop Up Dinner right in the heart of Crave Culinaire’s Food Lab. The setting of the event was an outside courtyard in Spain including some delicious tapas. If you missed our first Test Kitchen Experience, stay tuned! More events are in the making.


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21 Jul

Crave Culinaire On The Road

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

Last weekend we had the honor of cooking a ten course menu for some amazing people, including Neil DeGrass Tyson, at the beautiful Squam Lake in New Hampshire. Here are some impressions of this amazing event.

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cooking for stars

Left to right: Chef Blake Becker, Neil DeGrass Tyson and Chef Brian Roland

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Intermezzo Effervescent Watermelon – Cherry Balsamic Pipette, Cambazola, Pecan

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Maine Lobster Mini Rolls Tarragon Sherry Aioli, Butter Toasted Brioche Bun

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Strawberry & Spinach Salad – Frozen Aerated Blue Cheese, Spiced Walnuts, Burnt Florida Orange, Fennel Pollen, Strawberry Gelée, Avocado, Cucumber Flowers, Apple Chips

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Pan Seared Jurgielewicz Farms Duck Breast –Fiddleheads, Gray Morel Mushrooms, Radishes, Peter Wilcox Potatoes, Red Ribbon Sorrel, Crispy Duck Prosciutto, Tableside Huckleberry – Jasmine Tea Jus

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Roasted Wagyu Beef Tenderloin – Crispy Truffle Fried 63˚ Egg, Maldon, Whipped Parsnip, Grilled Asparagus, Bordelaise Paint

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Duet of Sweet Cravings

Apple, Ginger / Caramel Cake – Maple Cream Cheese Frosting & Cinnamon Apples

Limoncello Parfait Greek Yogurt – Vanilla Bean Panna Cotta, Limoncello Curd, Macerated Strawberries, Honey Powder, Candied Almonds

14 Jul

Crave Culinaire’s Test Kitchen Experience! July 22nd and 23rd!

In Uncategorized by Brian Roland / July 14, 2015 / 0 Comments

Test Kitchen Logo Ideas










Experience Surprise:


1.  an unexpected or astonishing event, fact, or thin­g.
2. denoting a class of complex methods of change-ringing.

Expect the unexpected this summer with the
Crave Culinaire Pop Up Dinner Series: Test Kitchen Experience.

The setting of our first dinner is an outdoor courtyard in Spain.
Tapas are on the menu and Team Crave is ready to serve up some molecular cocktails, hors d’oeuvres & 8 courses of delicious and creative food! 

These dinners portray Crave’s philosophy at its finest “Giving our guests an experience that will heighten their senses, provoke their emotions, tease their palates, and make them smile”.  Join us right in the heart of the Crave Food Lab and learn some of the most innovative techniques and presentations from Naples Best Caterer!!

















A test kitchen is a kitchen used for the process of developing new kinds of food. On the largest scale, they are run by the research and development departments of large companies in the food industry. Other test kitchens are owned by individuals who enjoy the craft of developing new recipes.

Give your senses what they crave this summer with Crave Culinaire’s Test Kitchen Experience!


To learn more about us please visit us online at www.craveculinaire.com/

Tickets go on sale for our July 23rd experience at 5:00pm tonight!


Thank you to Mila Bridger Photography for teaming up with us to capture these wonderful experiences!



How much are tickets?
Ticket price will vary based on the event. Please click the “purchase now” button to view the ticket price for this event.


What do the tickets include?
The ticket price includes entrance to the Crave Food Lab for the date that you have purchased.  The dinner may range from 8-10 courses depending on the evening. There may be passed champagne during the reception or Molecular Cocktails, along with a few select wine pairings throughout the evening.  Feel free to bring some wine if you have a favorite you would like to pour!


Who do we sit with at the dinner? Can we sign up with friends?
You are welcome to purchase tickets with friends and we will try our best to accommodate your seating requests. Please keep in mind that this is an interactive eating experience that will be very fun to share with other people, but it will not be the place to catch up on what people are doing this summer.  We want your full attention so you don’t miss a thing!


How long will the event last for?
The event will last for approximately 4 – 4.5 hours


What do I wear? 
While you are welcome to wear whatever you like, we recommend cocktail chic attire.


How many tickets are you selling?
Seating is very limited and we only have room for 24-26ppl for our first dinner.


Where do the dinners take place?
Part of the Test Kitchen Experience is all about trying new things.  We are inviting you into our kitchen and if the night goes as well as we think it will, we plan to host more of these pop ups in our space.


How do we know what types of wine to bring if we would like to bring more?
Since all elements of the menu are “top secret”, chef recommends you attend with some of your favorite easy drinking wines from your cellar that you have been saving for a special occasion.


If  I purchase a ticket and then find out a few days before that I am unable to attend can I be refunded?
Unfortunately, due to the quick turnaround of these dinners we do not offer refunds. Although if we have a waiting list we would be happy to sell your tickets to the next person on the list, or you are welcome to find someone on your own to take your place.


Can I take pictures at the dinner?
We kindly ask that you take only a few pictures at this event. We will have a professional photographer there to capture every moment and we will share those pictures with you after the event. Please sit back, relax and focus all of your senses on taking in everything around you, we would hate for you to miss anything
13 Jul

Argentinian Gaucho Dinner

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

  Team Crave had the pleasure of creating a three course Gaucho Dinner for some special clients. The menu was written by our talented chef de cuisine Kevin Takei and the wines were paired by Charleen Bridget from the Wine Merchant in Naples.

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 Hors d’Oeuvres 

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Peras Envultas en Jamon Crudo
(Pears wrapped in prosciutto with bleu cheese and balsamic)

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Torta de Huevos con Queso de Cavra
(Spanish Omelet with Purple Potatoes, Bell Pepper, Goat Cheese, Spinach, Reggianito Cloud, Micro Cilantro)

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Salmon a la Plancha
(Cast Iron Seared Salmon, Sweet Corn Cake, Crema de Rucola)

First Course

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Remolacha y Queso Ensalada
– Ember Cooked Rescoldo Beets with Rocket Greens, Charred Carrots and Garlic Chips
Petite Chapa-Roasted Provoleta

Second Course

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Pechuga de Pollo Aplastada
– Flattened Oregano Chicken Paillard with Lemon Confit and Parsley Sauce
Sweet Potato, Onion, Heirloom Tomato

Third Course

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Francis Mallmann’s Ojo De Bife Con Chimichurri
– Whole Boneless Rib Eye with Saltwater Brined Chimichurri
Eggplant, Sweet Peppers, Patagonia Potato Galette


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Carbonizados Frutas
– Charred Peaches, Grapefruit and Orange, Mascarpone Ice Cream, Spiced Syrup, Basil Crystals

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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