We would like to thank the Naples Daily News for the great article in today’s publication.
For full article click here.
In case you missed the season finale of CNBC’s Restaurant Startup featuring Crave Culinaire. Enjoy!
Gulfshore Life Magazine has featured Crave Culinaire. Read how Chef Brian’s appearance on CNBC’s Restaurant Startup might open up some new opportunities for the Naples based catering company.
Hot off of Tuesday night’s airing of the CNBC reality show Restaurant Startup, the founder of Crave Culinaire has gotten an investment offer worth more than the $500,000 he and colleague Richie Wilim had requested of Startup hosts Joe Bastianich and Tim Love. On Friday, Chef Brian Roland will meet with a local entrepreneur who intends to lay out “an opportunity that can be monumental for Crave’s future.” Specifics on both are hush-hush for now.
“I think the show helped get us out there and gave us some credibility,” says Roland, whose phone has been “ringing off the hook” all day on Wednesday. Crave Culinaire, a 2-year-old personal chef concierge and catering company that uses ultramodern culinary techniques, hosted a viewing party Tuesday night at the Naples Performing Arts Center.
And, technically speaking, Roland didn’t even “win.”
Restaurant Startup pits two teams….(click here to read the whole article)
Chef Brian Roland and his team pride themselves with innovative dishes through molecular gastronomy. Crave Culinaire is the only catering company in Naples / Southwest Florida, providing food creations through this advanced technology.
The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by utilizing tools from the science lab and ingredients from the food industry.
Crispy Lamb Arancini – Fava Bean Puree, Parmigiano – Reggiano Air, Black Lava Sea Salt, Preserved Meyer Lemon – this dish is created by Crave Culinaire, your caterer in Naples, FL.
Caviar made of soy, transparent ravioli, mango spheres and many other unique culinary creations can be made through this cooking technique. Molecular gastronomy formally refers to the science of physical and chemical processes that occur while cooking.Very common, cooks do not like the term molecular gastronomy in order to describe their cooking style and prefer to call their cooking “modern cuisine” or “experimental cuisine”. They believe that the term molecular gastronomy makes cuisine sound inaccessible and elitist.
Asparagus Panna Cotta, Morel Dirt, Baby Vegetables – Chlorophyl Geleé, Pickled Watermelon Radish, Tarragon, Vanilla – created by Crave Culinaire, your catering company in Naples, FL.
The bottom line is that molecular cuisine refers to experimental cooking driven by the desire of modern chefs to explore the wide variety of tools, ingredients and technologies. This style of cooking requires from the chefs to study how food behaves and tastes under different circumstances (temperatures, pressures and other scientific conditions).
Pheasant Rillettes – Crispy Fried Quail Egg, Torched Plum Jam. Cipollini, Forest Mushroom Dirt, Smoked Rosemary Crostini – created by Crave Culinaire, your catering company in Naples, FL.
At the last two years, Chef Brian Roland has created different astonishing dishes with this art. If you would like to surprise your guests with some appetizers from the molecular cuisine of Crave Culinaire call 239 292 1529 and let Chef Brian Roland create an ultra modern customized menu for your wedding, anniversary, corporate luncheon or any other occasion. Crave Culinaire is your caterer in Naples, serving from Marco Island to Port Charlotte.
Mango Mousse Sphere – Passion Fruit Meringue, White Chocolate Snow, Popping Coconut Panna Cotta, Pineapple Caviar – created by Crave Culinaire, your catering service in Naples, FL.
3 more days till the final episode featuring Chef Brian and his team! Vote for Crave Culinaire’s pitch on CNBC’s Restaurant Startup and take a look at the preview.