All posts tagged as top Naples caterer

20 Nov

Champagne 101: Your Guide to the Bubbly

In Dinner Parties by Crave Culinaire / November 20, 2017 / 0 Comments

A glass of champagne is a spectacular way to celebrate the holidays, special occasions or… who are we kidding, any occasion really. With the many different varieties of champagne, food pairings, and cocktail options out there, we decided to assemble a 101 guide to help you navigate the bubbly. Here is Crave’s Champagne 101:

 

Champagne Glossary:

 

  • BLANC DE BLANCS

 

Champagne made exclusively from white grapes; true French champagne

 

  • DOSAGE

 

Sugar that is added to champagne to counteract acidity

    

  • BLANC DE NOIR

 

Literally translation: white from blacks. These are white champagnes made from the skins of darker colored grapes.

 

  • BRUT

 

Or “Dry,” meaning that the dosage added to the bottle contains little sugar.

 

  • EXTRA DRY

 

As a popular sparkling white in the United States, “Extra Dry” actually has a mildly sweet taste to it, as it contains a dosage with a small amount of sugar.

About Champagne:

All true Champagnes are made in the Champagne region of France, and are acclaimed as some of the best sparkling wine in the world. When there is a celebration, someone is usually bringing out the champagne. Champagnes are sparkling wines, usually made from a blend of grapes. They range from dry to sweet, and different producers have various flavors and styles. Price range varies widely depending on the champagne.

Fun Cocktails:

Whether you are getting ready for New Year’s or Sunday Brunch – there are plenty of delicious cocktail creations you can make with a bottle of bubbly. Try these recipes, and feel free to get creative with your own special touch!

 

Passion Fruit Mimosa: The mimosa is the tried and true beverage for Mother’s Day, Easter, or any brunch! Put a twist on this classic by subbing the OJ for some Passion Fruit Juice.

  • 1 Cup Chilled Champagne
  • ½ Cup Passion Fruit Juice
  • 1 Strawberry (optional garnish)

 

Pomegranate Royale: This is a fun and festival holiday cocktail. The red pomegranate seeds add a beautiful color to this drink.

  • 5 Pomegranate Seeds
  • 1 oz. Pomegranate Liqueur
  • 4 oz. chilled champagne

 

Classic Champagne Cocktail: If you want to keep it classic and classy, this is the perfect go-to.

  • 1 Cube Sugar
  • 2 Dashes Angostura Bitters
  • Chilled Champagne to Your Taste
  • Lemon Twist

 

Great Pairings:

 There’s nothing better than a glass of champagne that just goes perfectly with a delightful meal. We picked out some of our favorite champagne pairings for you to try! 

 

Oyster Rockefeller: We had to pay homage to this New Orleans classic. It’s no secret that champagne goes fabulously with oysters. Get the full recipe here.

 

Bagels and Lox with Cream Cheese: This is great for breakfast, brunch, or lunch to pair with your Passion Fruit Mimosa! You can get creative with your bread and opt for an English muffin or baguette instead of the bagel!

 

Seared Pork with Roasted Grapes: This is an entre that would pair perfectly with brut champagne.

 

Champagne is an elegant and tasty beverage option to bring out in times of celebration and get-togethers. If you need help finding the perfect bottle, or creating and serving cocktails, Crave Culinaire offers personalized private and large-event catering services. Visit www.craveculinaire.com for more food and beverage inspiration.

“Too much of anything is bad. But too much champagne is just right” – F. Scott Fitzgerald.

 

Get Started

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!

 

Lunch and Learn Soup and Sandwich_final

14 Feb

Happy Chinese New Year – Team Crave’s special event catering

In Uncategorized by Crave Culinaire / February 14, 2016 / 0 Comments

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:

catering naplesCrispy Wok-fried Vegetable & Tofu Spring Rolls
Curried – Coconut Aioli

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Caramelized Sweet Soy Seared Chicken & Daikon Cake –
Chinese Lap Cheong Sausage, Ginger – Herbed Soy Drizzle, Micro Cilantro

First Course:

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Braised Shiitakes and Baby Bok Choy –
Toasted Shiro Sesame Seeds, Cantonese Oyster Sauce, Fried Cilantro, Aromatic Jasmine Rice

Second Course:

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Sake – Ginger Steamed Seabass-
Black Bean with Chinese Broccoli, Charred Scallion, Pickled Burdock, Maifun Vermicelli, Lemongrass and Shrimp Broth

Third Course:

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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:

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Eight Treasure Rice –
Soaked Lotus, Date, Lychee, Plum, Ginger, Lemon, Apricot, Sour Cherry
and Sweet Mango Ice Cream

01 Feb

New Appetizers launched by Team Crave

In Uncategorized by Crave Culinaire / February 1, 2016 / 0 Comments

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.

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Moroccan Spiced Chickpea Cake with Apricot-Date Chutney and Micro Basil

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Savory Shitakes-
Fig & Brie Cloud, Rosemary Brined Pork, Crispy Potato

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Grilled Artichoke and Crab Salad on Edible Spoon with Meyer Lemon Aioli, Candied Walnut and Tobiko

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

 

03 Jan

New Year’s Eve catering in Naples with Team Crave

In Uncategorized by Crave Culinaire / January 3, 2016 / 0 Comments

A New Year’s Eve party is a great way to gather your loved ones, say goodbye to the past year and look forward to a new start. This year we were happy to provide a special NYE experience to our customers, setting up a culinary highlight to their festivities! 
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27 Dec

A fun holiday Charity Auction Dinner by Crave Culinaire

In Uncategorized by Crave Culinaire / December 27, 2015 / 0 Comments

First Course
Aerated Roasted Parsnip & Apple Bisque-
Leek Cloud, Micro Kale, Brown Butter Brioche Plank, Chive Oil
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Second Course
Cast Iron Seared Florida Grouper Cheeks-
Sweet Corn & Basil Risotto, Wilted Spinach,
Heirloom Tomato – White Truffle Emulsion
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Third Course
Maple-Mustard Brined Jurgielewicz Farms Duck Breast-
Sweet Potato Puree, Caramelized Brussels Sprouts, Cinnamon Roasted Carrots, Bing Cherry Gastrique, Aged Madeira Jus
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Sweet Cravings
Holiday Spiced Pumpkin Gateaux –
Bourbon-Ginger Buttercream, Candied Pecan, Apple Chip, Dried Cranberry Jam

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05 Dec

Catering on a yacht by Crave Culinaire

In Uncategorized by Crave Culinaire / December 5, 2015 / 0 Comments

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.

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18 Oct

Birthday Party by Crave Culinaire

In Uncategorized by Crave Culinaire / October 18, 2015 / 0 Comments

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.

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04 Oct

Champagne Pairing with Crave Culinaire

In Uncategorized by Crave Culinaire / October 4, 2015 / 0 Comments

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
~
White Truffle Vichyssoise –
Crispy Potato “Threads,” Fennel Crystals, Black Truffle Sel de Gris, Snipped Chive
~
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
~
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
~
Third Course:
Cavendish Farms Bobwhite Quail –
Pancetta Braised Savoy Cabbage, White Asparagus, Jasmine Rice Soccarat
Spiced Champagne Syrup, Dried Apricot Emulsion
Krug Rose
~
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

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