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!
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
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”:
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
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.
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.
Team Crave had the opportunity to pair food with one of the most extraordinary Champagnes in the world: Krug.
Menu:
Passed Hors d’oeuvres
Krug Grande Cuvee – Magnum
Galangal Cured Steelhead Trout –
Toasted Hazelnut Nigiri, Yuzu-Amazu Shoga, Sweet Basil Nori, Frizzled Ginger
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White Truffle Vichyssoise –
Crispy Potato “Threads,” Fennel Crystals, Black Truffle Sel de Gris, Snipped Chive
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Baked Quail Egg en Cocotte –
2 Year Parmigiano Reggiano, Heirloom Tomato Confit, Watercress, Crème Fraîche, Tarragon
First Course:
Shaved Florida Snapper Crudo-
Tōgarashi Blini, Mizuna, Sweet 100 Tomato, Thai Basil Salmuera
Warm Shiro-Citronelle Vinaigrette, Almond Tuile
Clos du Ambonnay 2000
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Second Course:
Thyme Roasted Sous Vide Rabbit Loin –
Curry Chestnut Puree, Ibérico Seared Pink Lady, Petite Herb Brioche Pain Perdue
Saw Palmetto Honey Gastrique, Lavender Jus
Krug 2000 and 2003 side by side
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Third Course:
Cavendish Farms Bobwhite Quail –
Pancetta Braised Savoy Cabbage, White Asparagus, Jasmine Rice Soccarat
Spiced Champagne Syrup, Dried Apricot Emulsion
Krug Rose
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Cheese Course:
Hudson Valley Foie Gras “au Torchon” and Aged Comté Soufflé
Shaved Grafton Village 4 Year, Hakurei Turnip Confit, Rhubarb & Caramelized Onion Jam
Savory Mission Fig Bread Pudding “Croûton”
Krug 98 – Magnum
Crave Culinaire was honored to be a part of this year’s Craving Fashion at the Waterside Shops. It was the third annual charity event benefitting the Make A Wish Foundation. 40 participating restaurants and catering companies made this a culinary happening, providing taste samples to over 500 visitors.
