Organic & Local Winter Holiday Menu Items To Go From Art Of Eating Catering

Wednesday, December 9, 2009 at 9:43am

Executive Chef Cheryl Stair of Art of Eating Catering is famed for her predilection toward organic and local ingredients. For the winter holidays, she designs a take-home menu composed of hors d’oeuvres, soups and salads, entrees, fresh baked breads, vegetables, and desserts. All foods are prepared in small batches, not mass-produced. Menu items include:

HORS D’OEUVRES
Chicken and Roasted Shallot Empanaditas 18doz * Smoked Guinea Hen and Woodland Mushroom Cannelloni 14.50ea * Foie Gras, Grape and Prosciutto Roll 16ea * Filet of Beef and Crispy Vegetable Roll with Horseradish Cream 29doz * Seafood Salad with Shrimp, Calamari and Mussels in a Lemon Basil Vinaigrette 19.95lb * Rosemary Cheese Puffs 21doz * Tiny Shallot Tarte Tatin 29doz * Fresh Crab Puff Tartlet 31doz * Steamed Peeled Shrimp with Cocktail and Remoulade Sauce 26doz * Cajun Marinated Beer Steamed Shrimp with Lemon Dill Sauce 26doz * Hot Caesar Salad Dip with Garlic Croutons 18ea * Gorgonzola and Mascarpone Torta layered with Pine Nuts and Sun-dried Tomatoes 37ea * Spiced Nuts 15.90lb * Smoked Faro Island Salmon - Sliced for Cocktails with Black Bread, Capers, Lemons and Horseradish Sauce 66lb * Crudités of Winter Vegetables with Lemon Pesto Goat Cheese Dip and Aioli 65 * Antipasto –Prosciutto “Gran Reserva,” Smoked Mozzarella, Roasted Peppers, Spicy Salami, Marinated Artichoke Hearts, Italian Cheeses and Cured Olives 138ea * Veal Meatballs with Woodland Mushroom Sauce 19.50doz

SOUP AND SALAD
Apple Squash Bisque 14qt * Creamy Sweet Onion and Garlic Soup 14qt * New Age Waldorf – Riesling Soaked Apples with Roasted Grapes, Sweet Georgia Pecans, Crisp Celery and Apple Cider Vinaigrette 9.50ea * Salad of Arugula – Parmesan Shavings and Marinated Black-Eyed Peas 7.95ea * Burst of Camembert on Baby Greens with Vinaigrette 8.95ea

DINNER
Paella – Chicken, Shrimp, Clams, Mussels and Chorizo with Saffron Rice 23ea * Stuffed Rolled Loin of Pork with Pan Gravy 13.50lb * Braised Lamb Shank with Mushroom Bolognese 29ea * Lobster Pot Pie –Montauk Lobster, East End Potatoes, Corn, Red Peppers in a Light Lobster Truffle Infused Cream Sauce with a Flakey Pastry Top 39ea * Pepper Crusted Filet of Beef with Onion Crisps and Vidalia Onions 54.50lb * Beef Bourguignonne – Cubes of Seared Beef, Caramelized Onions, Baby Carrots, Wild Mushrooms and Potatoes in Red Wine and Herb Sauce with Pancetta (6 person minimum) 26ea * Whole Grilled Salmon stuffed with Citrus, Oven-Dried Grapes, and Fresh Herbs, over Maple
Wood 36lb * Slow Roasted Organic Turkey with Garden Herbs 8.75lb * Slow Roasted Ginger Glazed Virginia Ham with Cloves 10.50lb

BREADS (FRESHLY MADE DAY OF PICK UP)
Country Buttermilk Biscuits with Herbs 1.50ea * Traditional European Rolls 1.50ea * Onion Poppy Seed Roll 1ea

VEGETABLES
Leek Scented Roasted Yukon Gold Potatoes with Vidalia Onions 8.50lb * Sweet and White Potato Gratin with Pine Nuts and Basil 12.50lb * Braised Red Cabbage with Sour Cherries 9.50lb * Sauté of French Beans and Shiitake Mushrooms with Roasted Garlic and Olive Oil 10.50lb * Creamed Spinach 10.50lb * Caramelized Roasted Root Vegetables with Pumpkin Seed Butter 10.95lb * Cauliflower and Cheddar Gratin 10.50lb * Stone Ground Polenta Cake 7.50ea

DESSERT
Mango and Fresh Berries 8.75ea * French Almond Cake with Whipped Cream and Fresh Berries 28ea * Milk Chocolate Truffles 2ea * Chocolate Truffle Squares 18doz * Dried Fruit Upside Down Cake with Crème Fraiche 28ea * Assorted Handcrafted Cookies 15lb * Dark and White Chocolate Banana Bread Pudding with Bourbon Caramel Sauce 9.50ea * Linzer Cookies 2.50ea * Big Coconut Macaroons 2ea * Ellie’s Ricotta Pudding – Whipped Ricotta and Cream with Shaved Valhrona Chocolate and Walnuts 8.50lb * Mini Ginger Cheesecakes 3.25ea * Whipped Cream 6pt

Thanksgiving Take Out Menu

Tuesday, October 27, 2009 at 1:04pm

Executive Chef Cheryl Stair of the premier Hamptons caterer, Art of Eating is famed for her predilection toward organic and local ingredients. For Thanksgiving, she designs a take-home menu of 40 items to compose a five-course meal or just dessert. Turkey is free-range and reared in small flocks from Mecox Ludlow Farms, never frozen. Pies are made with an all butter crust, fresh local fruits and available sugar-free with nothing chemical or artificial. All foods are prepared in small batches, not mass-produced. Orders will be taken through November 19 for pick up by noon on Thanksgiving Day. Call (631) 267-2411 or e-mail wecaterit@aol.com. Sample menu items include:

HORS D’OEUVRE
Seasonal Vegetables Crudités with Two Dipping Sauce (10-15 people) * Steamed Peeled Shrimp with Traditional Cocktail Sauce and Rémoulade, Presented in a Cajun Marinated Beer Steamed Shrimp with Lemon Dill Sauce * Squash and Goat Cheese Turnovers * Artisan and American Cheeses Garnished with Fresh Fruits and Crackers * Medley of Spiced Marinated Olives * The Cheesiest Rosemary Cheese Puffs * Honey Spiced Mixed Nuts * Thinly Sliced Faroe Island Smoked Salmon with Chopped Red Onion, Lemon, Capers, Dill Sauce and Brown Bread * Green Olive and Cream Cheese Stuffed Celery * Faux Gras Duck Liver Mousse with Raspberry Onion Marmalade, Cornichon and Crostini

SOUP AND SALAD
Carrot and French Apple Cider Soup with Crème Fraîche * Salad of Late Autumn Greens with Sweet Pickled Pumpkin, Goat Cheese and Toasted Pepitas; Pumpkin Vinaigrette.

DINNER
Slow Roasted Turkey from Mecox’ Ludlow Farms with Herbs from the Garden (Brined and Basted) * Slow Roasted Baked Glazed Virginia Ham Studded with Cloves

STUFFING AND GRAVY
Cornbread Stuffing with Sausage, Chestnuts and Apple * Country Herb Stuffing with Caramelized Vidalia Onions, Apricots, Golden Raisins and Pistachios * Giblet Gravy * Woodland Mushroom Gravy (Vegetarian)

CONSERVES AND RELISHES
Traditional Cranberry Sauce with Sour Cherries * Apple Sauce – Local Milk Pail Apples Cooked with a Little Sugar and Cinnamon

BREADS (FRESHLY MADE DAY OF PICK UP)
Crispy Sour Dough Rolls * Raisin Walnut Rolls * Jalapeno Cornbread * Herbed Country Buttermilk Biscuits

VEGETABLES
Creamy Buttermilk Mashed Potatoes * Mashed Sweet Potato Gratin with Vanilla and Orange * Smashed Yellow Turnip with Ginger Roasted Pears * Sautéed Broccolini and Portobello Mushroom with Melted Garlic * Roasted Brussel Sprout Hash and Caramelized Shallots * Herb Roasted Autumn Vegetable Medley - Baby Carrots, Two Kinds of Winter Squash, Parsnips and Celeriac with Pumpkin Seed Butter * Braised Red Cabbage with Sour Cherries

DESSERT
Pecan Walnut Pie – 10” * Pumpkin Maple Pie (no refined sugar) * Spiced Apple Pie * Sugar Free Spiced Apple Pie – Fruit Juiced Sweetened * Autumn Spice Cake with Praline Filling – 7” * Chocolate Truffle Squares * Pear Cobbler with Dried Blueberries and Corn Biscuit Topping * Freshly Whipped Vanilla Scented Whipped Cream for your Pie

Halloween Take Out Menu

Wednesday, October 21, 2009 at 11:56am

Whether you are having a large Halloween party or an intimate night at home, we are happy to offer some Halloween "goodies." We would appreciate receiving your choices by Sun October 25th.

Thanks so much!
Have a Happy Halloween!

HORS D’OEUVRE AND APPETIZER:
PRICE:

Halloweenies – Nueskes Fabulous Hot Dogs in Puff Pastry
$25.00 dz.

Cajun Marinated Beer Steamed Shrimp with Lemon Dill Sauce
$29.00 dz.

Steamed Peeled Shrimp (All Shrimp is Steamed in Our Kitchens – These
Superior Quality White Shrimp Never Touch Water – Steamed Over Herbs
and Chilled on (Not In) Ice To Retain That Real Shrimpy Taste) Classic
Cocktail Sauce
$29.00 dz.

Crudités with Our Own Ranch or Mustard Tarragon Dip – Serves 10 people
$65.00

Hand Cut Cumin Scented Tortilla Chips - Serves 6 people
$9.50

Kickin’ Guacamole
$8.25 pt.

Smoked Tomato Salsa
$4.75 pt.

Cashew Spring Rolls – Red Chili Voodoo Sauce
$29.00 dz.

Gougère – A Classic Cheese Puff – Just Bake Off
$19.00 dz.

Soup Cauldron – Roasted Tomato Bisque
$15.00 qt.

Oh So Good Blackbean Dip
$9.00 pt.

Our Own Homemade Potato Chips with Ranch Dip or Toasted Shallot Dip
Serves 6 people
$26.00

Mummy’s Own Pies:
- Duck Empanadas
- Guava and Cheese Empanadas
- Classic Beef Empanadas
$3.50 ea.

Littleneck Clams Casino
$1.95 ea.

Torta Gorgonzola; Garlic Crostini
$35.00 ea.

Smoked Salmon Cheesecake – A Layered Dip Studded with Capers, Shallots,
and Dill; Lemon Pepper Crostini - 6”
$37.00 ea.

Seared Filet of Beef Rollups with Crispy Julienne Vegetables and
Horseradish Cream
$31.00 dz.

ENTRÉES AND SIDES:

Graveyard Chili from the Witch’s Cauldron
$18.00 qt.

The Devils Own Barbeque Ribs – 12 pieces
$25.00

Classic Cubanos – Ready to Press – 18”
$15.00

Baked Macaroni and Cheese
$18.50 qt.

Waldorf Salad – A New Spin on an Old Favorite
$8.50 pp

DESSERT:

Poison Apples – Mini Caramel Apples with Peanuts
$29.00 dz.

Bite Sized Pumpkin Tartlets
$25.00 dz.

Devil’s Cupcakes with Whipped Cream
$24.00 dz.

Baked Meringue Bones
$24.00 dz.

Chocolate Sour Cherry Brownie Bites
$12.00 dz.

BEVERAGES:

Mulled Cider Kit – ½ Gallon
$6.00

Art of Eating Special Blend Coffee
$15.00 lb.

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