All posts tagged as Catering

12 Mar

Raise Your Bar with Innovative Cocktails

In Catering,Dinner Parties by Jennifer Nalevanko / March 12, 2018 / 0 Comments

However you say it, no celebration is complete without a toast, and what better way to toast than with a signature cocktail created just for you? Innovative cocktails are fun and easy ways to add some extra personalization to your party or special event. All you need are cocktail ingredients, personalized items to make them special and a creative way to present them.

 

Step up your bar game at the next event you’re hosting with few different cocktails so everyone has something that they enjoy. Break it down with:

 

  • Different types of liquor
  • An assortment of beers; light and regular
  • Red, white, and rose wine

 

Your guests will appreciate the fun touch and the variety.

 

Whether the cocktails are made with unusual ingredients such as mushrooms, almond fat–washed rum, served in unusual vessels or featuring trendy techniques, we are currently awash in smart, forward-thinking drinks. Here are a few of the most innovative craft cocktails to drink right now.

 

Jasmine Blossoms Cocktail

 

This unique Whiskey cocktail is aromatic, citrusy, and easy to drink.  The Whiskey used, Manhattan Moonshine, is a lighter, simpler Whiskey that is aged for less than one hour and so it does not have the heavy barrel flavors that make brown Whiskeys harder to mix.  Enjoy the hint of apricot alongside the fragrant jasmine flavors in this light and summery cocktail.

 

Bubbly Cocktails

 

Bubbly is an undeniably timeless tradition, but it’s taking off now more than ever. Everyone’s enjoying champagne and sparkling wine, from people at home to those in the restaurant world. Offering more champagne and bubbles at an event turn everything into a celebration. Mix the champagne or prosecco with fruits, candies, and spices to keep them fun.

 

The Root to Longevity Cocktail

 

How often have you seen beets used in a drink? Probably not often, if at all, but they work and they work rather well. In this recipe, a sweetened beet puree steals the show and pairs perfectly with Plymouth Gin, lemon, and mint. It’s a simple recipe and perfect for a fresh from the garden taste.

 

Carrot Cake Cocktail

 

It’s time to have a little fun with cake vodka and it’s definitely not the ordinary profile for vodkas of this sort. As the name implies, the drink does attempt to emulate a home-baked carrot cake and it does a fair job at it. The mix includes UV Cake and carrot juice, adding in milk, nutmeg, and cinnamon with a splash of soda to liven it up. If you love carrot cake, you may want to consider this one, just have your juicer ready because carrot juice can be hard to find.

 

Crave Culinaire has been known to push the boundaries when it comes to cocktail design and creation. Crave Culinaire can work with you to make a more intriguing cocktail based on your drink of choice for your event. The party will revolve around the mixing and pouring of drinks, and the unique cocktails will mesmerize you all night. Next time you’re planning an event and looking for a caterer, contact Crave Culinaire for delicious food and spectacular cocktails.

 

To learn more about Crave Culinaire and innovative cocktails, call us at (239) 292-1529 or visit our website at https://www.craveculinaire.com/

 

19 Jul

Lunch and Learn in the Paradise Lounge!

In Uncategorized by Crave Culinaire / July 19, 2016 / 0 Comments

Do you love cooking classes? Do you enjoy drinking great wine?! How about doing both this Thursday at our first ever “Lunch and Learn” in the Paradise Lounge! Details below, limited space and tickets are selling fast!

 

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17 Jan

Foie Gras made by Crave Culinaire

In Uncategorized by Crave Culinaire / January 17, 2016 / 0 Comments

Foie gras is a popular  French delicacy made of duck or goose liver. The flavor is rich, delicate and buttery and can vary between the methods used to cook them. Foie Gras can either be mi-cuit (half-cooked) or semi-conserve (in conserve). It is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak.

Team Crave showcased its own versions of the Foie Gras through its “Menage a Foie”:

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  • Foie Gras Torchon – Goat Cheese Panna Cotta, Tomato Jam, Fleur de Sel
  • Seared Foie Gras – Toasted Almond -Brioche French Toast, Mirabelle Plum, Honey Powder
  • Foie Gras Mousse Stuffed Figs – Crispy Prosciutto, Quince, Brie Bruleé, Olive Oil – Cocoa Dust

 

10 Jan

Judge Judy enjoying Crave Culinaire’s delights

In Uncategorized by Crave Culinaire / January 10, 2016 / 0 Comments

Family court judge, book author and CBS TV Judge Judy assigned team Crave to create a special menu at her private residence in Southwest Florida. Her final verdict on Crave Culinaire’s creations: Guilty as charged for deliciousness!

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08 Nov

Samurai Steel Knife

In Uncategorized by Crave Culinaire / November 8, 2015 / 0 Comments

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).

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12 May

Vegetarian Appetizer by Crave Culinaire

In Uncategorized by Crave Culinaire / May 12, 2015 / 0 Comments

Looking for a catering company in Naples that offers vegetarian alternatives? Crave Culinaire knows how to create delicious meatless dishes and appetizers. One of our latest additions of healthy vegetarian appetizers is this organic vegetable spring roll with a cucumber dill yogurt and fresh micro greens.
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16 Apr

Crave Culinaire’s Mother’s Day Special

In Uncategorized by Crave Culinaire / April 16, 2015 / 0 Comments

In collaboration with LeMasque Facial Bar, we have created the perfect Mother’s Day Gift.  After a relaxing and rejuvenating treatment at LeMasque, give your mom the joy to cook with our celebrity chef Brian Roland.

catering naples mothers dayCrave Culinaire – Your #1 catering company in Naples

17 Mar

Molecular Gastronomy

In Uncategorized by Crave Culinaire / March 17, 2015 / 0 Comments

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.

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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.

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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).

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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.

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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. 

 

 

08 Mar

— Link:  Cruising with the chefs – Visit Europe with Crave Culinaire by Chef Brian Roland

In Uncategorized by Crave Culinaire / March 8, 2015 / 0 Comments

Cruising with the chefs! We have still some tickets left for this incredible cruise. Come and discover some of the most beautiful parts of Europe with Crave Culinaire. For more information visit http://www.cruisingwiththechefs.com/chefs/brian-roland/ .

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16 Feb

NAPLES-BASED CATERING COMPANY CHOSEN TO APPEAR ON CNBC’S “RESTAURANT STARTUP”    

In Uncategorized by Crave Culinaire / February 16, 2015 / 0 Comments

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Chef Brian Roland’s Crave Culinaire to be featured on March 17th.

NAPLES, FLA. (February 15, 2015) — Naples based catering company, Crave Culinaire by Chef Brian Roland, is excited to announce that Crave has been chosen to appear on CNBC’s new hit television show “Restaurant Startup.”

Produced by Shine America, “Restaurant Startup” episodes feature restaurateur and TV personality Joe Bastianich and chef and restaurateur Tim Love, who vie to invest their own money in restaurant concepts they believe could make them millions. The 10-show second season airs on Tuesdays at 10 p.m. ET.

Crave will be featured on the season finale on March 17th.

“My goal was to show the world that Crave has a unique concept that could work in a restaurant capacity anywhere.  I wanted the hosts, Joe and Tim, to validate that we can produce delicious food that is beautifully presented and that our concept is in fact invest-able.  I feel as if we achieved all of that and I am excited to see how this national exposure helps us position ourselves for the future!”

The ambitious young chef launched Crave Culinaire in early 2013, after serving as the executive chef for some of the best restaurants in Southwest Florida, including Cru, M Waterfront Grille and Chops City Grill. Chef Roland gained his education as a Graduate of the CIA (Culinary Institute of America) and time spent in the kitchens of world renowned Daniel Boulud at Restaurant Daniel and Cafe Boulud.

Not only has Chef Roland established Crave Culinaire as one of the top caterers in Florida, he is passionate about serving and contributing back to the community. Crave Culinaire has donated its services and helped raise millions of dollars for numerous charities, including the Golisano Children’s Museum and Hospital, Make A Wish Foundation, the Humane Society in Naples and many more.

These contributions earned him the 2014 “SWFL’s Superman Award” by Naples Illustrated, Gulfshore Life’s 40 Under 40, 2014 and the designation by Florida Weekly as one of “Southwest Florida’s Young, Incandescent Entrepreneurs” in 2015.

To learn more about “Restaurant Startup,” see cnbc.com/id/102276729#.


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