What’s Cookin’

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:

sur·prise
sə(r)ˈprīz
noun

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!

FAQ’s

 

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

Dessert

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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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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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