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Crave’s “Culinary Ninja” also know as Chef Kevin Takei, now has a new “Samurai Steel” knife. Nearly a true katana blade.
Tamahagane ((玉鋼:たまはがね) is the high quality steel made in the Japanese sword-making tradition. The word tama means “round and precious”, like a gem or jewel. The word hagane means “steel”.
Japanese sword-smithing is the labour-intensive blade smithing process developed in Japan for forging traditionally made bladed weapons including katana, wakizashi, tantō, kodachi, and ya (arrow).
If you are looking to make a certain birthday party special through some culinary delights, Team Crave might be able to help you with that. No matter if you are looking for buffet style, sit down dinner or passed appetizers, we will provide what your senses crave. Last week we had the pleasure of being part of a lovely birthday celebration with 30 guests. Take a look at team crave’s creations for this special occasion.
Team Crave had the opportunity to pair food with one of the most extraordinary Champagnes in the world: Krug.
Passed Hors d’oeuvres
Krug Grande Cuvee – Magnum
Galangal Cured Steelhead Trout –
Toasted Hazelnut Nigiri, Yuzu-Amazu Shoga, Sweet Basil Nori, Frizzled Ginger
White Truffle Vichyssoise –
Crispy Potato “Threads,” Fennel Crystals, Black Truffle Sel de Gris, Snipped Chive
Baked Quail Egg en Cocotte –
2 Year Parmigiano Reggiano, Heirloom Tomato Confit, Watercress, Crème Fraîche, Tarragon
Shaved Florida Snapper Crudo-
Tōgarashi Blini, Mizuna, Sweet 100 Tomato, Thai Basil Salmuera
Warm Shiro-Citronelle Vinaigrette, Almond Tuile
Clos du Ambonnay 2000
Thyme Roasted Sous Vide Rabbit Loin –
Curry Chestnut Puree, Ibérico Seared Pink Lady, Petite Herb Brioche Pain Perdue
Saw Palmetto Honey Gastrique, Lavender Jus
Krug 2000 and 2003 side by side
Cavendish Farms Bobwhite Quail –
Pancetta Braised Savoy Cabbage, White Asparagus, Jasmine Rice Soccarat
Spiced Champagne Syrup, Dried Apricot Emulsion
Hudson Valley Foie Gras “au Torchon” and Aged Comté Soufflé
Shaved Grafton Village 4 Year, Hakurei Turnip Confit, Rhubarb & Caramelized Onion Jam
Savory Mission Fig Bread Pudding “Croûton”
Krug 98 – Magnum
Crave Culinaire was honored to be a part of this year’s Craving Fashion at the Waterside Shops. It was the third annual charity event benefitting the Make A Wish Foundation. 40 participating restaurants and catering companies made this a culinary happening, providing taste samples to over 500 visitors.
Silverspot Cinema, 9118 Strada Place at Mercato, has launched a monthly chef tasting series, “Taste of Nations,” featuring notable area chefs and international cuisine, starting Tuesday, September 29 from 5 p.m. to 7 p.m. Tickets are $65 per person.
Team Crave will tempt your palate with flavors of Spain (Please see below the menu), including a variety of Tapas, a Buffet and Sweet Cravings.
Tickets include two beverages per person (a selection of domestic and import brews, house wine and select cocktails). Additional beverages may be purchased at Happy Hour prices. Space is limited. For Ticket purchase click here or call 239-592-0300, ext. 126.
Variety of Tapas
Catalonian Patatas Bravas con Jamón Serran – Fried Yukon Gold, Spanish Ham, Smoked Tomato Aïoli
Cabrales Tarta de Queso – Savory “Cheesecake,” Artisanal Blue Cheese, Balsamic Syrup, White Truffle Cream
Red Snapper Crudo en Escabèche- Jerez Gran Reserva Vinegar, Roasted Fennel and Sweet Pepper, Smoked Paprika Tortilla Crisp
Tortilla de Papas, Queso de Cabra- Spanish Omelet, Purple Potatoes, Bell Pepper, Spinach, Goat Cheese, Reggianito Cloud, Micro Cilantro
Salmon a la Plancha- Cast Ironed Scorched Confit of Salmon, Sweet Corn Cake, Crema de Rucula
Burnt Orange Flan- Dulce de Leche Creme, Basil Crystals
Churro Bites- Mexican Hot Chocolate & Mixed Berry Powder
Mini Manchego Cheesecakes- Caramel Popcorn, Cinnamon – Graham Cracker Crust
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!
Citrus Seared Ahi Tuna Tataki – Wasabi Cloud, Green Onion & Ponzu Sauce
Grilled Heirloom Tomato Crostinis – Burrata, Micro Basil, Olive Oil, Cracked Pepper, Sea Salt & Balsamic Caviar
Watermelon and Cherry Tomato Gazpacho Shooters – Citrus Shrimp, Cool Cucumber and Mint