- Our Team
- Menus & Pairings
- What’s Cookin’
Last week Team Crave had the pleasure to create a wine and dinner pairing for another Craving Paradise event. This event’s theme provided a culinary journey through South Africa’s cuisine and wine selection. Take a look on the menu and save the date for the next Craving Paradise event on May 16th.
Chilled Caramelized Pumpkin Velouté
Petite “Kataifi Tumbleweed,” Leek Oil and Pepita Chantilly
wine: Paul Culver Gewürztraminer 2014
Rock Lobster “Bobotie”
Savory Shellfish “Flan,” Compressed Parsley Brioche and Major Grey’s Beurre Blanc
A.A.Badenhorst Swartland Chenin Blanc Secateurs 2015
Cape Malay Curried Ostrich “Boerewors”
Ginger Twizza Cured and Grilled Ostrich Sausage, Braised Greens, Coriander Biriyani,
Poire Williams Gastrique, Madras Jus
Hot Siphon “Boeber” Tapioca Shooter
Sultanas, Toasted Almond, Cardamom, Cinnamon, Rose Water
Kanonkop Pinotage 2013
Berkshire Pork Tenderloin “Shisa Nyama”
Tomato Chakalaka, Creamy Boerenkaas Pap, Scorched Baby Eggplant and Cauliflower
Crimson Pepper Emulsion
Anwilka Red Blend 2008
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!
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
Jurgielewicz Farm Duck Breast
Savory Cauliflower-Mascarpone “Clafoutis,” Pistachio-Vidalia Onion Soubise, Honey Braised Lacinto, Burnt Rosemary Emulsion
Charles Heidsieck Blanc des Millenaires 1995
Happy Chinese New Year! It’s the Year of the Monkey and our chefs were pleased to provide a “Crave-Style” Traditional Chinese Cuisine for an elegant plated dinner.
Passed Hors d’oeuvres:
Crispy Wok-fried Vegetable & Tofu Spring Rolls
Curried – Coconut Aioli
Caramelized Sweet Soy Seared Chicken & Daikon Cake –
Chinese Lap Cheong Sausage, Ginger – Herbed Soy Drizzle, Micro Cilantro
Braised Shiitakes and Baby Bok Choy –
Toasted Shiro Sesame Seeds, Cantonese Oyster Sauce, Fried Cilantro, Aromatic Jasmine Rice
Sake – Ginger Steamed Seabass-
Black Bean with Chinese Broccoli, Charred Scallion, Pickled Burdock, Maifun Vermicelli, Lemongrass and Shrimp Broth
Seared 7 Spice Chicken & Sui Choy Cabbage Dumplings-
Stir Fried Chinese Long Beans & Snap Peas, Rice Wine Poached Mung Bean Sprouts, Roasted Carrots, Sweet Honey & Spicy Chili Natural Glaze
Eight Treasure Rice –
Soaked Lotus, Date, Lychee, Plum, Ginger, Lemon, Apricot, Sour Cherry
and Sweet Mango Ice Cream
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”:
Executing Indian food for an Indian client….an exciting challenge for Team Crave. Our client was happy and chef Joshua Cook’s Paneer was on point!
Punjabi Baingan Bharta
Charcoal Roasted Eggplant, Bhuno Tomato, Onion, Chilies and Fresh Coriander
Crispy Fried Paneer Pakora
Spiced Mint Chutney, Scallions
English Cucumber, Ripe Tomato, Shaved Radish, Red Onion, Preserved Lemon,
Cumin, Cinnamon, Cardamom
Chicken Tikka Masala
Yogurt, Lemon, Tomato & Spices
Fresh Indian Cheese in a sauce of Puréed Spinach,
Tomato, Garlic, Garam Masala,
Stewed Chickpeas with Garam Masala, Turmeric,
Ginger, Lemon & Cilantro
If you are looking to make a certain birthday party special through some culinary delights, Team Crave might be able to help you with that. No matter if you are looking for buffet style, sit down dinner or passed appetizers, we will provide what your senses crave. Last week we had the pleasure of being part of a lovely birthday celebration with 30 guests. Take a look at team crave’s creations for this special occasion.
Silverspot Cinema, 9118 Strada Place at Mercato, has launched a monthly chef tasting series, “Taste of Nations,” featuring notable area chefs and international cuisine, starting Tuesday, September 29 from 5 p.m. to 7 p.m. Tickets are $65 per person.
Team Crave will tempt your palate with flavors of Spain (Please see below the menu), including a variety of Tapas, a Buffet and Sweet Cravings.
Tickets include two beverages per person (a selection of domestic and import brews, house wine and select cocktails). Additional beverages may be purchased at Happy Hour prices. Space is limited. For Ticket purchase click here or call 239-592-0300, ext. 126.
Variety of Tapas
Catalonian Patatas Bravas con Jamón Serran – Fried Yukon Gold, Spanish Ham, Smoked Tomato Aïoli
Cabrales Tarta de Queso – Savory “Cheesecake,” Artisanal Blue Cheese, Balsamic Syrup, White Truffle Cream
Red Snapper Crudo en Escabèche- Jerez Gran Reserva Vinegar, Roasted Fennel and Sweet Pepper, Smoked Paprika Tortilla Crisp
Tortilla de Papas, Queso de Cabra- Spanish Omelet, Purple Potatoes, Bell Pepper, Spinach, Goat Cheese, Reggianito Cloud, Micro Cilantro
Salmon a la Plancha- Cast Ironed Scorched Confit of Salmon, Sweet Corn Cake, Crema de Rucula
Burnt Orange Flan- Dulce de Leche Creme, Basil Crystals
Churro Bites- Mexican Hot Chocolate & Mixed Berry Powder
Mini Manchego Cheesecakes- Caramel Popcorn, Cinnamon – Graham Cracker Crust
Although we are are in the middle of the summer, we have been quite busy the past week. One of our catering events in Naples was a fun birthday lunch party with some amazing women.
The Entree for this birthday party was Grilled Gulf Shrimp with Tarragon Scented Goat Cheese, Orchard Persimmon & Avocado Napoleon Cracked Pepper Fillo, Grapefruit Brulée, Mâché, Black Lava Salt, Tart Apple Purée.
Team Crave was also excited to serve new clients with a fun variety of food at a dinner party:
Ahi Tuna Wontons – Avocado / Lime Mousse, Sesame, Cucumber, Yuzu Cream,
Sweet and Spicy Drizzle
Chef Brian Roland and his team were again part of this year’s Celebrity Chef event at Rumrunners in Cape Coral, benefitting The Golisano Children’s Hospital! Together with all other participants we were able to raise over $150,ooo. With this added to the past Celebrity Chefs events this charity event series put it over the 1 million dollar mark since Rumrunners opened in 2003 (Click here for full article in the news).