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!
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:
Pissaladiere tartlettes – Roma Tomato Jam, Nicoise Olives, White Anchovies
Chef Brian Roland prepares the Hot Syphon Saffron Clam Broth for the Florida “Bouillabaisse”
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
Star anise- Spiced Duck Confit Gyoza – Creamy Grafton Cheddar Polenta, Cast Iron Seared Asparagus, Bacon-Balsamic Braised Radicchio and Smokey Cranberry-Apple Jus
Blood Orange Granita – Savory Chantilly and Micro-Basil
90 Minute-Roasted Shallot Chateaubriand – Arugula Potato Souffle, Ver Jus Poached Leek, Charred Rapini, Parsnip “Tumbleweed”, Foie Gras Beurre Rouge
Did you know that Crave Culinaire provides fun and entertaining cooking classes for any occasions? Gather your friends and enjoy a culinary expedition with Team Crave while you learn tips and tricks by the talented chefs. Below you will find an example of a cooking class for 25 people.
Aerated Porcini Mushroom Bisque (Not Pictured)
Smoked Duck Raviole, Mushroom Crisp, Cider-Bacon Espuma, Chive Spikes
(Smoking Gun Demo, ISI, Dehydrator Discussion)
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Frisée with Red and Green Belgian Endive
Raspberry Caviar, Roquefort Semi Freddo, Preserved Lemon Threads,
Pinot Noir Syrup, Aged Sherry Vinaigrette
(Anti Griddle, Preserved Lemon Technique, Emulsified Vinaigrettes/Emulsions)
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Achiote Spiced Sous Vide Flat Iron Steak
Yukon Gold Potato “Risotto,” Grafton Village Cheddar Soufflé, Braised Collard Greens
Blistered Baby Tomatoes, Parsley Emulsion
(Thermal Circulator Demo, Souffle Discussion, Braising Techniques)
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Pineapple “Tart Tatin”
Macadamia Brittle, Lemongrass-Riesling Gastrique, Coconut-Ginger Nitro Gelato
(Liquid Nitrogen Demo, Caramel Discussion, Gastriques: sweet/savory)
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
First Course:
Braised Shiitakes and Baby Bok Choy –
Toasted Shiro Sesame Seeds, Cantonese Oyster Sauce, Fried Cilantro, Aromatic Jasmine Rice
Second Course:
Sake – Ginger Steamed Seabass-
Black Bean with Chinese Broccoli, Charred Scallion, Pickled Burdock, Maifun Vermicelli, Lemongrass and Shrimp Broth
Third Course:
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
Dessert:
Eight Treasure Rice –
Soaked Lotus, Date, Lychee, Plum, Ginger, Lemon, Apricot, Sour Cherry
and Sweet Mango Ice Cream
Crave Culinaire launched a few new hors d’oeuvres which have been a hit on the latest events this season. Perfect for any cocktail party or as starter for a night with culinary delights.
Moroccan Spiced Chickpea Cake with Apricot-Date Chutney and Micro Basil
Savory Shitakes-
Fig & Brie Cloud, Rosemary Brined Pork, Crispy Potato
Grilled Artichoke and Crab Salad on Edible Spoon with Meyer Lemon Aioli, Candied Walnut and Tobiko
First Course
Aerated Roasted Parsnip & Apple Bisque-
Leek Cloud, Micro Kale, Brown Butter Brioche Plank, Chive Oil
Second Course
Cast Iron Seared Florida Grouper Cheeks-
Sweet Corn & Basil Risotto, Wilted Spinach,
Heirloom Tomato – White Truffle Emulsion
Third Course
Maple-Mustard Brined Jurgielewicz Farms Duck Breast-
Sweet Potato Puree, Caramelized Brussels Sprouts, Cinnamon Roasted Carrots, Bing Cherry Gastrique, Aged Madeira Jus
Sweet Cravings
Holiday Spiced Pumpkin Gateaux –
Bourbon-Ginger Buttercream, Candied Pecan, Apple Chip, Dried Cranberry Jam
Graduating from college is a huge step and accomplishment in life. It was a pleasure for Team Crave to provide a plated dinner for this special occasion.
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!
The menu:
Punjabi Baingan Bharta
Charcoal Roasted Eggplant, Bhuno Tomato, Onion, Chilies and Fresh Coriander
Traditional Naan
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Crispy Fried Paneer Pakora
Spiced Mint Chutney, Scallions
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Kachumbar Salad
English Cucumber, Ripe Tomato, Shaved Radish, Red Onion, Preserved Lemon,
Honey-Lime Yogurt
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Basmati Rice
Cumin, Cinnamon, Cardamom
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Chicken Tikka Masala
Yogurt, Lemon, Tomato & Spices
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Palak Paneer
Fresh Indian Cheese in a sauce of Puréed Spinach,
Tomato, Garlic, Garam Masala,
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Chana Masala
Stewed Chickpeas with Garam Masala, Turmeric,
Ginger, Lemon & Cilantro
Team Crave has to be very flexible, traveling to exotic locations with different set ups on an almost daily basis. On this occasion, we had the opportunity to showcase our culinary talent on a yacht. This beautiful ship had scenic views and great amenities for its guests. It was an awesome experience for Crave Culinaire to be part of the crew that evening in Naples, FL.
