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San Diego Catering for a High End Dinner

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San Diego Organic Caterer Prepares a High End Private Dinner

Eco Caters could not wait for this event. Although we do many private dinners, this one let our chefs get truly creative serving up a high end plated meal. The host chose her menu but allowed the San Diego caterer to choose the freshest items at the market, making for a super delicious and of the season meal.  Guest arrived and chatted while tasting the first of many Sine Qua Non wines, two whites. One was called ” The Boot ” and the second “Hoo Doo Man”. They then gathered around the large dining room table adorned with a beautiful centerpiece made up of local flowers by Rae Florae.  The organic catering company started with 2 plated appetizers including  our Pan Seared Tuna with Crispy Ginger, Preserve Lemon, and Scallion Oil and  Bleu Cheese Souffle with Wild Arugula and Strawberry Banyuls. After tasting another round of wines the guest were served a salad made up of  Baby Greens with Persian Cucumbers, Apple, Pea Sprouts, and Avocado Dressing, served with a nice pinot nior called “A Capella”. For the main entree guest got to choose between Grilled Ancho Crusted Ribeye topped with Caramelized Onion, and served with Roasted Beets, Horseradish, and Wild Arugula or Pan Sautéed Copper River Salmon on a bed of Roasted Fennel Orzo served with a side of Brussels Sprout and finished with a Mustard Chive Sauce, both enhanced with seasonal and local  produce. The entrees were served with a few different wines. They had “Into the Dark” and “Raven” both  Grenache, and “17th Nail in My Cranium” a Syrah. The ribeye was provided by Brandt Beef, a local farm that practices human and natural growing, creating a superb product. The chef thought the cut of beef was so beautiful, we had to show you a picture of it!

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After guest had a moment to taste some more wine and enjoy their meal, San Diego organic caterer, Eco Caters served Port Poached Pear with Vanilla Bean Ice Cream and Sabayon Cream. To finish off the wine tasting evening the host choose for us to have a communal cheese board of  Chef’s Choice Cheese  with Market Fruit and Preserve, served with “Strawman” a late harvest Marsanne.  It was the perfect way to end the wine tasting dinner.

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