Art of Eating Catering and Hampton Event Management International: Thanksgiving Take Out Menu
Thanksgiving Take Out Menu
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
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
