We are excited to announce the barJme dates for fall!

barJme begins at 7:00pm on all dates.

BarJme: Thursday, January 26 | Tuesday, January 31  | Thursday, February 2 | Saturday, February 4

Contact Marlene at 407.975.8763 to reserve your seat.

Chef Jamie McFadden and the entire staff with Cuisiniers and BarJme are honored to have been nominated for “Best Caterer” and “Best Ongoing Chef Event” in Edible Orlando’s “Best of” awards for 2011!  After nominations, winners are selected by YOUR votes!  As a supporter of ours, we would greatly appreciate your vote – just follow this link (http://www.edibleorlando.com/2011/12/best-of-edible-orlando/) to cast your vote!

Thanks for letting us entertain you deliciously in 2011!

Last January 1st I commented that in 2011 pork would remain at the top of everyone’s recipe card as the most popular ingredient on restaurant menus and at home.  Research showed that burgers would  still reign as the go to sandwich,  but to watch out as haute sandwiches begin to steal the spotlight.  Farm to table restaurants were still all the buzz in 2011 and truly support the Slow Food Movement.  The Meatball craze came and went but thankfully Charcuterie Menus would be  here to stay.  While at your favorite watering hole I predicted that we should look for new interpretations of the Slow Gin Fizz, The Sidecar,  and local artisan creations of vodka and bourbon.

Those were just a tippy taste of the food trends that came and went in 2011, and you can be sure that with the economy improving there will be even more in 2012.  The word on the street is that folks have had there fill of “comfort food” menus.  Hopefully at some point you have over indulged on Macaroni & Cheese, Meatloaf type dishes, and cupcakes!   I predicted in 2009 that Goat Meat would gain momentum, I was a bit premature, however, I do believe that the almighty goat will prevail 2012!   Cupcakes are over, and I was so hoping that Macaroons would be the new dessert snack of choice, and they still may.  But now watch out for a favorite from Brittany, France….Caneles.   The French have always taken it over the top with there sweets, wait till you try these!  Look for the revival of the pressure cooker in 2012, although I am unsure if it actually ever went away?  I will be posting some incredible pressure cooker recipes over the next few months.  Small plates and tasting bars will continue to gain popularity, which brings me to the exciting announcement of BarjMe’s 1st Anniversary.  Look for more doughnuts on restaurant dessert menus, Cuisiniers version of the Hungarian Palacsinta is a cross between a crepe and a doughnut and I must say amazing!  I have to admit I did not experiment with to many Slow Gin Fizz’s, artisan bourbon’s  or Sidecar’s in 2011, unless of course you are speaking of the Sidecar bar in Park City, Utah.  My bartender buddies tell me however, to keep an open mind to the reinvention of the Old Fashion this year,  along with a variety of house made bitters to jazz up your cocktails.   Look for a Feb.-March opening in downtown Orlando of a true Mixoligists Cocktail Bar-it’s going to be very hip and cool.  These artisan inspired cocktail lounges have been popping up all over the country for the past five years, finally Orlando will have one of there own.  I will blast you all when my friends get back with me on the confirmed opening date.  A wish that I have had for a while is that more chefs begin serving more interpretations of fresh sardines….we’ll see if that wish comes true this year.

Most importantly on this first day of 2012, I would like to say Thank You to all of you!!  Without you, myself and my team would not be blessed with having one of the best jobs ever!!  Cooking allows are creative juices to flow, entertaining allows us the opportunity to come into your homes and offices and spoil you for an evening.  So on behalf of the entire Cuisiniers Team THANK YOU ALL!  Wishing you and your families a blessed 2012 filled with delicious food and lots of laughter.   And remember…..Entertain Deliciously!

Click the image above to watch the video!

2011 Platters

All kidding aside,  this is the perfect time of year for the entire Cuisiniers team to say thank you to all of our new and long time friends.  We are celebrating our 14th holiday season and feel blessed to have such an amazing support system in you all.

The next 9 weeks are thankfully always filled with amazing Cuisiniers parties and public welcome events around town.  The following are a few that we are directly involved in and that I highly recommend that you check out.

Level Event
Hope & Help Center’s Designer Showcase 2011
Saturday & Sunday Nov. 5th and 6th 2011
www.hopeandhelp.org

March of Dimes Signature Chef’s Auction 2011
Thursday, Nov. 10th
www.marchofdimescentralflorida.org

The Orlando Museum of Arts Annual Festival of Trees Gala 2011
Friday, Nov.  11th
An amazing event sponsored by the Council 101.
www.omart.org

Pennies from Heaven
Friday, Nov. 18th
A Spectacular evening of “Fire & Ice” at the Vue downtown benefiting The Children’s Home Society
www.Chsfl.org

The 2nd Annual Winter Park Harvest Festival
Saturday, Nov19th
A full day event with lectures and demos from area farmers and artisans, followed by an over the top Farm to Fork Dinner created by some of the areas finest chefs
www.winterparkharvestfestival.com.com

For those of you that may still be contemplating on what to prepare for Thanksgiving Dinner we will once again be accepting orders up until Nov. 18th for appetizers, traditional side items and of course turkey’s.  Our menu is attached so please let us know as soon as you know.

And speaking of Holiday planning.  We still have a few holiday dates available for social or corporate celebrations.  Also, please keep in mind we offer a lovely pick-up menu with items that are completely ready to serve along with a few items that require your finishing touch.

Wishing all of you a blessed Holiday Season filled with family, friends, lots of laughs and happy bellies!

Entertain Deliciously
Chef Jamie McFadden

Thanksgiving Dinner
Pick up or Delivery
Wednesday November 23, 2011

Holiday Menu
Jumbo Shrimp Cocktail with Sauce 2.00 each
Long Stemmed Artichokes with Lemon Pepper Aioli .75 each
Roasted Butternut Squash & Chestnut Soup 1-quart 16.00(feeds 5)
Fresh Free Range Turkey (5.50 per lb) Herb Miepoix, Stuffed & Ready for you to Roast / Cook time approx ( ) Medium 18-20lbs
Home-made Dressing 5# 46.00 (feeds up to 15)
Cranberry Sauce with Oranges 1-quart 18.00 (feeds up to 10)
Yukon Gold Mashed Potatoes (5lbs) 26.00 (feeds up to 12)
Gravy 1-quart 12.75 (feeds up to 10)
Mashed Sweet Potatoes (5lbs) 27.00 (feeds up to 10)
Sweet Corn Soufflé 14.00 (feeds up to 10)
Pumpkin, Pecan & Apple Pie 16.00 each (8 slices)
Whipped Crème (1 quart) 10.00 (enough for 2 pies)

Delivery 25.00(most areas)
Add sales tax to total
* Turkey Orders by Friday November 11th/other items Friday Nov. 18th / credit card deposit

It’s a chef’s table concept staged at a sleek L-shaped counter in front of the catering company’s kitchen. The interior lights are dimmed so the industrial shelves packed with the accouterments of the trade do not detract. All eyes are focused on the kitchen as the chefs prepare each course.

Small tasting plates are presented with an explanation of the food. Questions are encouraged. I was pleasantly surprised at how intimate the dinner was. Conversations among individual parties and new friends made at the counter were easy and enhanced the evening.

McFadden was initially inspired a few years ago by the gastropub dining trend. And momentum grew when the Cuisiniers team would cook together late at night back at their home base.

“We would be through putting things away and hungry,” says McFadden. “We’re chefs. We play with our food. We would experiment with whatever was on hand and come up with some really intriguing flavors. Eventually we knew this was a great concept for a dining experience.”

Seatings vary depending on the catering company’s demands but that just adds to the exclusive feel. You can’t drop in without a reservation. And all openings are posted at Cuisinierscater.com, Jamiemcfadden.com or BarJMe’s Facebook page.

It took a couple months to snag two seats in August and it was well worth the juggling. The tasting menu builds from a breakfast, lunch and dinner theme.

Breakfast included foie gras French toast fashioned from challah, candied bacon, rosemary-infused maple syrup and a bit of gastronomic wizardry in the form of fried egg foam; Scotch quail eggs encased in house-made sausage were plated with parsnip puree, kale chips, a carrot and cardamom puree; and beet-cured salmon with dill horseradish, crème fraiche and beet caviar.

The “Midday Munchies” menu reinvented the fish stick and cheese steak sandwich. For the sticks, a delicate shrimp mousse stood up nicely to the deep fryer and came with vegetable chips and smoked habanero remoulade. The Philly standby was turned inside out with tender brisket, gruyere cheese, sherried onions and finely diced bell peppers. We finished our “lunch” with duck carnitas — a crispy duck confit with lime crème fraiche and rich avocado and well-placed sparks of heat. Dinner plates were equally inventive with pickled celery meatballs, squid ink paella with smoky tomato sofrito and braised pork belly with a killer kimchi applesauce.

Dessert rocked with two mini ice cream cones: A honey-nut tuile cone with baklava walnut ice cream and a prosciutto cone with cantaloupe sorbet and lemon whip.

hmcpherson@tribune.com or 407-420-5498. Follow her on Twitter: @OS_thedish

The Dish on Dining

Bar J Me

✭✭✭✭

Where: 5470 Lake Howell Road, Winter Park (in a plaza near the intersection with Howell Branch Road)

When: Times and dates vary

How much: $95 per person

Beverages: Bring your own wine with no corkage fee

Extras: Interactive experience, good for groups and private parties

Credit: American Express, Discover, MasterCard and Visa

Call: 407-975-8763

Online: Cuisinierscater.com, BarJme on Facebook

We are excited to announce the barJme dates for fall!

barJme begins at 7:45pm on all dates.

BarJme: Friday, Sept. 16 | Friday, October 7  | Saturday, October 8 | Saturday, October 22

Contact Marlene at 407.975.8763 to reserve your seat.