Archive for March, 2016

27 Mar

Craving Paradise Event – A Wine and Dinner Series

In Uncategorized by Crave Culinaire / March 27, 2016 / 0 Comments

Last week’s Craving Paradise back to back events were a huge success.
It was an extraordinary opportunity to pair food with some of the best Champagne in the world, Charles Heidsieck Champagne! Stay tuned because our next Craving Paradise event will come in April!

First Course
Warm Aerated Salmorejo Cordobés Velouté 
Key West Pink Shrimp, Heirloom Tomato Confit, Savory Cèpe-Egg “Crêpe,” Amontillado Syrup, Ibérico Ham, Micro Cilantro
Charles Heidsieck Brut Reserve

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Second Course
Spiced Sweet Vermouth Glazed Florida Grouper
Orange Polenta “Gateaux,” Seared Ruby Chard, EVOO Melted Leek, Saffron-Mussel Broth
Charles Heidsieck Rose Reserve

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Third Course
Crispy Fennel Pollen Ris de Veau “Grenobloise”
Manchego-Capellini Pavè, Fried Savoy Cabbage, Pickled Caper Berries, Meyer Lemon Beurre Noisette
Charles Heidsieck Vintage 05

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Fourth Course
Jurgielewicz Farm Duck Breast
Savory Cauliflower-Mascarpone “Clafoutis,” Pistachio-Vidalia Onion Soubise, Honey Braised Lacinto, Burnt Rosemary Emulsion
Charles Heidsieck Blanc des Millenaires 1995

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Sweet Cravings
Saffron – Cardamom Cheesecake
Caramel Drizzle, Toasted Almond Chantilly, Spiced Pear Chips, Gingersnap Crust
Belle de Brillet Liqueur Pear

sweet cravings catering naples

13 Mar

Molecular Cuisine Showcase by Team Crave

In Uncategorized by Crave Culinaire / March 13, 2016 / 0 Comments

Team Crave had the opportunity to showcase their talent in the field of molecular cuisine. When science, creativity and fresh local ingredients meet each other, the culinary magic begins. Here are some impressions from this private dinner party for eight:

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Pissaladiere tartlettes – Roma Tomato Jam, Nicoise Olives, White Anchovies

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Chef Brian Roland prepares the Hot Syphon Saffron Clam Broth for the Florida “Bouillabaisse”

catering naples florida by crave culinaire

Florida “Bouillabaise” with Spiny Lobster Beignet, Charred Octopus, Black Mussels, Poached Fennel, Baby Honey Gold Brioche “Plank”, Citrus Rouille and Hot Syphon Saffron Clam Broth

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Star anise- Spiced Duck Confit Gyoza –  Creamy Grafton Cheddar Polenta, Cast Iron Seared Asparagus, Bacon-Balsamic Braised Radicchio and Smokey Cranberry-Apple Jus

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Blood Orange Granita – Savory Chantilly and Micro-Basil

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90 Minute-Roasted Shallot Chateaubriand –  Arugula Potato Souffle, Ver Jus Poached Leek, Charred Rapini, Parsnip “Tumbleweed”, Foie Gras Beurre Rouge


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