Fresh Inspirations

Recent Posts - page 3

• Chef’s Corner Newsletter – 11

  By iguana-cook on June 3, 2014 • ( 0 )

  

  Everything You Need to Know About Reverse Searing Steak. It’s called the reverse sear because it flips tradition on its head. Almost every cookbook and chef have been taught that when you’re cooking a piece of meat, the first step… Read More ›

• Chef’s Corner Newsletter – 10

  By iguana-cook on May 5, 2014 • ( 0 )

  

  Choripan Sandwich – South America’s Hot Dog The Choripán (Chori) is a chorizo sandwich often found as a street food or appetizer in Chile and Argentina, particularly for sporting events. Garnishes vary according to region, but I found most recipes… Read More ›

• Beef, Pork and Lamb Faire Menu Choices for Catering

  By iguana-cook on April 7, 2014 • ( 0 )

  Beef, Pork and Lamb Faire Catering Menu 2014- Specialty Entrees (Market Price, please call Joe) We can customize, add or subtract. Call our Catering Specialist and let us do something for you. Grilled Flanksteak with Chimmichurri Sauce Beef Tenderloin Sliced… Read More ›

• Chicken and Turkey Faire Menu Choices for Catering

  By iguana-cook on April 7, 2014 • ( 0 )

  Chicken and Turkey Faire Catering Menu 2014- Specialty Entrees (Market Price, please call Joe) We can customize, add or subtract. Call our Catering Specialist and let us do something for you. Roasted Chicken with Vodka Tomato Cream Sauce Almond Crusted… Read More ›

• Fish and Seafood Specialties

  By iguana-cook on March 20, 2014 • ( 0 )

  Fish & Seafood Faire Catering Menu 2014- Specialty Fish Entrees (Market Price, please call Joe) We had several requests for Fish and Seafood options. Here is a list of entrees featuring Sea Faire. We can customize, add or subtract. Call… Read More ›

• How the creative process works for us……Follow me on this journey!

  By iguana-cook on March 19, 2014 • ( 0 )

  

  OK, follow me as I document the creative process for a customized reception menu. To start with, the client will contact our catering specialist providing information regarding their expectations, budget, dates, time and number of attendees expected. Joe, our Catering… Read More ›

• Holiday Reception for 2013

  By iguana-cook on December 17, 2013 • ( 0 )

  

  Winding down this year 2013, several departments celebrated the upcoming holidays with a reception. Here we have taken some photos of this event.

• LM – CSCB Leadership Event, November 2013

  By iguana-cook on November 15, 2013 • ( 0 )

  

  Crab Filled Asiago Cannoli with Roasted Red Pepper Coulis Southwest Chicken Salad Mini Tacos in Bamboo Boat Mexican Shrimp MarTeenys Vegetable Crudite Cups with Ranch Dressing Prosciutto Wrapped Asparagus with Dijon Mustard Pumpkin Spice Parfaits Apple Granny Skewer with Cinnamon… Read More ›

• KS All Hands Meeting

  By iguana-cook on November 8, 2013 • ( 0 )

  

  A Fall meeting featured some seasonal foods this month. Although, there were several repeated apps and desserts we already covered. Here we included some new ideas, not yet executed until now. They are not overly complicated to prepare, but still… Read More ›

• Fall 2013 Menu Ideas for Lunch or Dinner, Plated or Buffet

  By iguana-cook on October 23, 2013 • ( 0 )

  Looking for something special this fall for an upcoming event. Although, this is designated as a plated menu, we can customize a menu especially for you. These are only suggestions. We can prepare as lunch or dinner……perhaps a sit down… Read More ›

• ‹ Older Entries
• Newer Entries ›