Archive for November, 2017

28 Nov

New Executive Chef, David Robbins, Appointed at Crave Culinaire

In Uncategorized by Crave Culinaire / November 28, 2017 / 0 Comments

Naples, Florida, November 28th, 2017 Crave Culinaire, a gourmet catering company in North Naples has just announced that Chef David Robbins has been appointed as the new Executive Chef. Crave Culinaire is founded by Chef Brian Roland and provides immaculate culinary presentations to residents of Southwest Florida.

Robbins joins the Crave team with over 15 years of culinary and hospitality experience including the Naples Grande Resort and Fiddler’s Creek Club and Spa, Naples, FL as executive chef.

Robbins, who was born and raised in Waimea, Hawaii developed a strong passion for local ecology while working on his family’s flower and lei business – Kauai Pikake and on their all-natural produce farm. After moving to Florida as a teenager, he pursued a degree in Cultural Ecology at Florida Gulf Coast University. He then began to hone his skills in the kitchen with The Bonita Bay Group and Fiddlesticks Country Club before taking on a leadership role at the Naples Grande Resort – Waldorf Astoria Collection in 2006.  More recently, he accepted a leadership position at The W Hotel & Residences, South Beach and The Dutch Miami.

Robbins returned to Naples from Miami, at the end of 2016 to pursue new opportunities and to have more time with his son Micah and wife Arianna. Since, he has privately consulted on a range of projects including working with private Country Clubs, Yacht Clubs, and multiple restaurant openings.  As a strong advocate of lifelong learning, he has been a stagiaire at restaurants ranging from Blue Hill -Stone Barn Farms (#11 in the world 2016 – Chef Dan Barber – Pocantico Hills, NY) to Malabar (#7 Latin America 2012 – Chef Pedro Miguel Schiffiano – Lima, Peru)

Chef Robbins states “Culinary Arts are just that, an art. It is about so much more than producing great tasting food. There’s a ‘magic’ to it, that when done right it creates unforgettable experiences that touch the lives of our guests and community.”  He further remarks “It’s awesome, humbling, and inspiring to be part the Crave team.  I’m honored to have a role in shaping the new fabric of Naples’ culinary culture.”

Chef David joined Crave Culinaire and Venue Naples in mid-2017 and has taken over culinary operations with Chef Brian Roland.

“We are delighted to welcome Chef David Robbins to Crave Culinaire and Venue Naples,” said owner Chef Brian Roland, “Team Crave has never been as strong and is continuing to build its presence in the community and beyond.”

 

About Crave Culinaire:

Crave Culinaire was founded by Chef Brian Roland, Owner and Executive Chef. Chef Brian and his team specialize in creating an exclusive culinary experience through in-home dining, private and public events, cooking classes, customized catering, food and wine pairings and showcasing immaculate culinary delights. Crave Culinaire is driven by their passion for food, and focuses on incorporating fresh and local ingredients. Crave Culinaire is also paired with the fully customizable space of Venue Naples. Venue Naples is a multi-use event space and art gallery incorporating fine dining and exquisite service.

20 Nov

Champagne 101: Your Guide to the Bubbly

In Dinner Parties by Crave Culinaire / November 20, 2017 / 0 Comments

A glass of champagne is a spectacular way to celebrate the holidays, special occasions or… who are we kidding, any occasion really. With the many different varieties of champagne, food pairings, and cocktail options out there, we decided to assemble a 101 guide to help you navigate the bubbly. Here is Crave’s Champagne 101:

 

Champagne Glossary:

 

  • BLANC DE BLANCS

 

Champagne made exclusively from white grapes; true French champagne

 

  • DOSAGE

 

Sugar that is added to champagne to counteract acidity

    

  • BLANC DE NOIR

 

Literally translation: white from blacks. These are white champagnes made from the skins of darker colored grapes.

 

  • BRUT

 

Or “Dry,” meaning that the dosage added to the bottle contains little sugar.

 

  • EXTRA DRY

 

As a popular sparkling white in the United States, “Extra Dry” actually has a mildly sweet taste to it, as it contains a dosage with a small amount of sugar.

About Champagne:

All true Champagnes are made in the Champagne region of France, and are acclaimed as some of the best sparkling wine in the world. When there is a celebration, someone is usually bringing out the champagne. Champagnes are sparkling wines, usually made from a blend of grapes. They range from dry to sweet, and different producers have various flavors and styles. Price range varies widely depending on the champagne.

Fun Cocktails:

Whether you are getting ready for New Year’s or Sunday Brunch – there are plenty of delicious cocktail creations you can make with a bottle of bubbly. Try these recipes, and feel free to get creative with your own special touch!

 

Passion Fruit Mimosa: The mimosa is the tried and true beverage for Mother’s Day, Easter, or any brunch! Put a twist on this classic by subbing the OJ for some Passion Fruit Juice.

  • 1 Cup Chilled Champagne
  • ½ Cup Passion Fruit Juice
  • 1 Strawberry (optional garnish)

 

Pomegranate Royale: This is a fun and festival holiday cocktail. The red pomegranate seeds add a beautiful color to this drink.

  • 5 Pomegranate Seeds
  • 1 oz. Pomegranate Liqueur
  • 4 oz. chilled champagne

 

Classic Champagne Cocktail: If you want to keep it classic and classy, this is the perfect go-to.

  • 1 Cube Sugar
  • 2 Dashes Angostura Bitters
  • Chilled Champagne to Your Taste
  • Lemon Twist

 

Great Pairings:

 There’s nothing better than a glass of champagne that just goes perfectly with a delightful meal. We picked out some of our favorite champagne pairings for you to try! 

 

Oyster Rockefeller: We had to pay homage to this New Orleans classic. It’s no secret that champagne goes fabulously with oysters. Get the full recipe here.

 

Bagels and Lox with Cream Cheese: This is great for breakfast, brunch, or lunch to pair with your Passion Fruit Mimosa! You can get creative with your bread and opt for an English muffin or baguette instead of the bagel!

 

Seared Pork with Roasted Grapes: This is an entre that would pair perfectly with brut champagne.

 

Champagne is an elegant and tasty beverage option to bring out in times of celebration and get-togethers. If you need help finding the perfect bottle, or creating and serving cocktails, Crave Culinaire offers personalized private and large-event catering services. Visit www.craveculinaire.com for more food and beverage inspiration.

“Too much of anything is bad. But too much champagne is just right” – F. Scott Fitzgerald.

 

Get Started


2017 CRAVE CULINAIRE. ALL RIGHTS RESERVED.  PRIVACY POLICY  CONTACT US 239-292-1529