Food Stations, Latin Cuisine, Peruvian Cuisine, Small Plates

Peruvian Menu

From our bartender: I love when a host selects a Peruvian menu. It allows me to show off my Pisco Sours!

pisco sour not ours
photo by Naotake Murayama

 

Menu selections gracias a Daniela Meza-Gray and her mother, Jennifer Bazan, who have generously cooked side-by-side with me and shared many of their family recipes!

PERUVIAN TASTING STATIONS

ANTICHUCHOS

Peruvian-style skewers

Peruvian Chicken Skewers

De Pollo/ Chicken/ Pickled Red Onion/ Chimichurri Sauce

Albondigos Peruvian

Albondigas/ ground lamb meatballs/ sherry cream sauce/ pea puree

CAUSAS

Terrines of lime-chile mashed potato, served cold

IMG_1131 

Cangrejo/ crabmeat/ hardboiled egg/ avocado/ aioli

Vegetales/ tomato/ avocado/ roasted red pepper/ red onion/ Salsa Huacaina

CEVICHE*

Ceviche Tasting Station

Ahi tuna/ sesame oil/ avocado/ cashews/ nori/ ponzu
Chef’s choice of white fish/ coconut/ mango/ red onion/ lime

SAMPLE DINNER SERVICE

Parihuela (Peruvian Seafood Stew): fish/ shellfish/ yucca/ tomato-fish broth

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photo by Merri

Garlic bread

Mac ‘n Queso: Pasta Shells/ White Cheddar / Peruvian Corn / Palm & Artichoke Hearts

Grapefruit Avocado Arugula Salad/ Ahi Panca Vinaigrette

* These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Food Stations, Small Plates, Spanish, Tapas, Tasting Stations

Tapas (partial listing)

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Have a TAPAS PARTY or add a Romantic Spanish Dinner (Paella anyone?) to complete your menu!

Recommended by our bartender:

“Of course, Sangria (red or white) is a perfect accompaniment to Tapas. I also recommend Agua de Valencia (Cava, fresh-squeezed orange juice and Cointreau) or Pantera Rosa  (Vodka, Chambord, fresh-squeezed lime juice, Cava)”

Escalvida

From Spain’s Catalan region:

photo by Núria Farregut

Roasted eggplant, tomatoes, sweet red peppers, Spanish white onion, anchovy

served with crusty bread slices

Albdongitos

Albondigos Peruvian

Lamb meatballs/ Sherry cream sauce / pea purée

Yucca al Mojo de Ajo

IMG_0984

Papas Bravas

A Spanish favorite- roasted Bodega Bay potato bites

with a spicy tomato red pepper sauce, garlic aioli

(see main photo)

padron peppers (not mine)

Blistered Padron Peppers

Sardines a la Plancha

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with Toasted Cashew, Tangerine Gremolata, Rainbow Chard & Polenta

(Mario Batali’s recipe)

Roasted Red Peppers with Pinenuts

Melon Slices with Carpaccio of Iberico Ham

Albondigos en Salsa de Almendra

Shrimp / Proscuitto / Rosemary Skewers

shrimp-skewers-rosemary-proscuitto

Ate de Membrillo con Queso

Two Manchego cheeses: Spanish (sheep or goat’s milk) and Mexican (cow’s milk) provide an interesting tasting, in a traditional plate combination with Quince Paste 

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Crab Cakes in Salsa Verde

Screen shot crabcakes

Salpicon de Bacaloa

Salpicon are cold salads, favored in Mexico. This dishes fuses that technique with classic Spanish ingredients, salt cod, green olives, capers and roasted red peppers, with a Dijon EVO dressing.

This menu is also suitable as a TASTING STATION. Tasting Stations are a fun way to do dinner or a cocktail party. They don’t require traditional tabletop service (flatware, dinner plates, etc.), are great for traffic flow and especially work well if your guests are not arriving all at once or you don’t have enough space for seating for a more traditional dinner service. Click here for more Tasting Station ideas!

California Cuisine, Food Stations, Gluten-free, Small Plates, Tasting Stations

Not Your Abuelita’s Endless Taco Party

Abuelita means “grandmother” in Spanish, and in Mexico is a term of respect for the oldest generation of women, keepers of tradition. Well, this is definitely NOT your traditional Taco Party!  Everything, or almost everything, tastes better on a piping-hot, fluffy light handmade corn tortilla- and not just everything Mexican! So in the true California culinary spirit, I thought it would be fun to put together a menu celebrating the fusion of this handheld culinary wonder and the best of several of the cuisines I enjoy.
IMG_7178 IMG_7195To make the festivities even more, well… festive… our tortillera will make masa into tortillas right in front of your eyes! (And, if you and your guests want a lesson in the almost-lost-art of tortillas-making, ask about incorporating a class with your party).
TACO FILLINGS
(SELECT 6… WE’LL SERVE YOUR GUESTS UNTIL THEY CAN’T EAT ANOTHER BITE!)
Black & Blue
Fliet Mignon, cooked to perfection,
with carmelized onions, topped with blue cheese crumble
Steak & Potatoes
a bed of mashed potatoes with
Steak Florentine and a Balsamic-Rosemary Steak Sauce
Cubano
Slow-cooked chicken with olives, capers and roasted
red peppers, Cuban-style Black beans
Ribs ‘n Slaw
Barbecued Beef Brisket with Texas Mopping Sauce
on a bed of Kickin’ Cole Slaw
The Southern
Spicy BBQ’d Pulled Pork, Habanero Slaw, Roasted Corn Salsa
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Carribbean Jerk , Habanero Slaw, Mango Salsa
Ratatouille
Let your tortilla soak in the thick savory sauce
of this classic French vegetable medley of zucchini, squash
tomatoes, eggplant and onions
Cassoulet
Refried white beans, bacon and shredded duck
Tuna Provençal
Fresh albacore tuna, grilled medium rare,
Niçoise olives, capers, hardboiled eggs, roasted artichoke hearts
on a blue corn tortilla (just below)
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Shrimp Scampi
Classically-prepared in a garlic butter sauce, and tossed into a taco
Chicken Marsala
Mushrooms, chicken breast,
classic Marsala Sauce
Al la Cubana
Halibut on Sweet Plantain Mash,
 Coconut Lime Salsa
Carribbean Jerk 
Habanero Slaw
Mango Salsa
Mediterranean Ladolemono 
Lamb in a traditional lemon-olive oil preparation
with Cranberry Harrisa Chutney
La Mexicana
select from Carne Asada, Pollo Adobado or Carnitas
served with Pico de Gallo
Margarita.jpgFrom our Margarita Master, “What could work better with a riff on tacos than a riff on the Margarita?! I like to use smokey Mezcal mixed with the sweet smokiness of grilled pineapple blended with fresh lime juice, agave, shaken and served in an ancho chile salt-rimmed glass.”

This menu is also suitable as a TASTING STATION. Tasting Stations are a fun way to do dinner or a cocktail party. They don’t require traditional tabletop service (flatware, dinner plates, etc.), are great for traffic flow and especially work well if your guests are not arriving all at once or you don’t have enough space for seating for a more traditional dinner service. Click here for more Tasting Station ideas!