September 1st, 2010
We suggest selecting 7-10 Items of the following freshly prepared Hors d’oeuvres of which 1 or 2 items will be offered to your guests as a Butlered Item
Party Flavors
- Savory Roasted Beet “Brownie” Bites Bleu Cheese, Sweet & Spicy Cashews & Vanilla Honey
- Open Face Lobster “Clubs” with Smoked Bacon, Caper Thyme Aioli on a Walnut Crostini
- Roasted Tomatillo & Avocado “Guac” with Tri-colored Tortilla Chips
- Deconstructed Bruschetta Tomato, Mozzarella, Sundried Tomato Pesto, Balsamic Syrup on a Crostini
- Stilton Bread Pudding “Popovers” with Fig Syrup
- “Pigs in a Blanket” Belgium Endive stuffed with Bleu Cheese wrapped with Prosciutto, Broiled & drizzled with Balsamic Syrup
- Sweet Corn & Smoked Chicken “Cupcakes” with Jalapeno & Maple Cream Cheese “Icing”
- Charcuterie Du Jour Dried Sausages, Pickled Vegetables & Imported Olives
- Shrimp Macaroni & Cheese Mascarpone, Aged Cheddar & Penne
- Pulled Pork & Jack Grilled Cheese with Tomatillo Jam
- Herb Crusted Baby Lamb Chops served with Salsa Verde
- Maryland Jumbo Lump Crab Cakes with Smoked Corn Remoulade
- Sweet Pea & Fava Bean Bruschetta Pickled Shitake & Chive
- Smoked Egg Onion Soubise & Caviar
- French Onion Wontons melted Gruyere
- Gorgonzola Bon Bons with Vanilla Rum Cherries
- Creamed Corn Smoked Mussels, Cilantro Lime Butter
- BBQ Stuffed Shrimp with Jack Cheese & Smoked Bacon
- Harissa Spiced Lamb Tacos Tzatziki & Lime
- Almond Stuffed Dates Balsamic Syrup
- Smoked Duck Legs Sauce Romesco
- Fingerling & Goat Cheese Stuffed Peppadews
- Beef Brisket Grilled Cheese Horseradish Cheddar & Ale Mustard
- Tempura Chick Peas Sauce Romesco
- “Moody Bleu Flats” Caramelized Onions, Slab Bacon, Crumbled Bleu
- “Duck Confit Flats” Goat Cheese, Roasted Garlic & Balsamic Drizzle
- Sardine Bruschetta Gremolata Sprinkle
- Blackened Shrimp Tacos, Sweet Chili Aioli, Pickled Celery & Roasted Corn
- Serrano & Manchego Roasted Asparagus served with a Cioppolini Peach Jam
Select 7 items for 28.00 per guest/ 8 items 32.00 / 9 items 36.00 / 10 items 39.00
(30 guest minimum) Call for your full package proposal
Optional Dessert Offerings
(Select 1 Item for 3.95 per person or 2 items for 5.50 per person)
- The Ultimate S’more with Hazelnut, Banana, Marshmallow & Fudge “Yum”
- Greek Yogurt Panna Cotta with Vanilla Honey & Mint / Chocolate Crème Brulee
- Chocolate Banana Kaluha Bouchons with Coconut Anglaise / Assorted Miniatures
- Olive Oil Cake Orange Mascarpone Cream
Enhance Your Special Event with Cuisiniers World Class Cocktails
- Garden Mojito with Muddled Cucumber, Mint, Lime infused Simple Syrup & a Splash of Midori
- Elderflower & Pear Martini with Grey Goose La Poire, St Germain, Bubbles & Fresh Lime Juice
- Herbed Salty Dog with Vodka, Fresh Squeezed Grapefruit Juice, Basil Flowers & Smoked Sea Salt
- Elder Berry Smash with Champagne, Blackberries, St Germain & Mint
August 26th, 2010
On September 14th, Chef Jamie McFadden of Cuisiniers will start his first class at Morning Star School in College Park, but don’t worry, Jamie isn’t hanging up his chef’s hat.
Instead, Chef Jamie McFadden is joining 1,600 chefs across the nation in Michelle Obama’s “Chefs Move to School” program. The program calls for each of the chefs to adopt a school in their community and volunteer their time to help generate excitement about nutritious foods through school gardens, cooking demonstrations, taste tests, and more. Jamie has selected to adopt Morning Star Catholic School in College Park, a school that caters specifically to students with special needs.
Chefs Move to School provides resources to help the chefs get started, but encourages all the chefs to find new opportunities and possibilities to engage students, teachers, food service staff, and parents as they support their adopted school. The program has also set up a website (LetsMove.gov) and a Facebook fanpage to follow the progress of each chef on their own unique profile!
For more information on the program, visit LetsMove.gov.
August 25th, 2010
Cuisiniers is proud to support the first annual Winter Park Harvest Festival to be held on November 20, 2010 at Central Park’s West Meadow in downtown Winter Park!
The Harvest Festival is a full day celebration of farmers, gardeners, and the local food-shed of Winter Park. Along with a market, seminars, and workshops, the Festival is promoting a “mobile community garden” in which guests can contribute to a community garden. Participants grow a garden ahead of time in a portable pot and bring it to the Festival to donate. All the “Grow Boxes” from area schools, churches, and families are then collected and put together to form one large community garden.
Chef Jamie McFadden of Cuisiniers is on the planning committee for the Harvest Dinner and will be volunteering his time to ensure that the event runs smoothly.
For more information about the Festival, visit winterparkharvestfestival.com.
