Crave Culinaire On The Road

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


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