catering menu pdf 2012

8/2/2019 Catering Menu PDF 2012

1/12

THE CHEF & I CATERING

Phone ~ 615-618-2661

Email

[email protected]

[email protected]

We use fresh and local ingredients whenever possible! Choose from one of the following menus or

contact the chef to get a unique and creative menu for your next event that will keep your clients

and employees talking for weeks to come. Chef Chris writes new and creative menus every day.

Ask us why we are different.

We want to be your Chef for all your culinary needs from team building lunches to corporate

holiday parties. Everyone needs their own Chef! Why not have one for the same price as a regular

caterer? The Chef & I~ making your meals into memories!

~ Bon Apptit! ~

Chris and Erica Rains, the Chef and I
mailto:[email protected]:[email protected]:[email protected]:[email protected]


2/12

BOUNTIFUL CHEFS TABLE OF LUNCH OFFERINGS #1

Featuring the Following Delicious Selections

Yukon Gold Roasted Potato Salad

With Spiced beef Crispy Salami, grain mustard dressing and chives

____________________________

Mediterranean Orzo Pasta Salad

With Kalamata olives, fresh basil, roasted red peppers, onions, tomatoes, Romano cheese and a sweet Vidalia

onion vinaigrette

____________________________

Field Greens Salad

With grape tomatoes, Vidalia onions, cucumbers, chives and a caramelized shallot vinaigrette

____________________________

Mini Caprese Panini

With fresh mozzarella, roma tomatoes and walnut pesto sauceOn grilled sourdough

____________________________

Smoked Roast Beef Panini

With sliced smoked roast beef, Dijon aioli and smoked cheddar cheese

____________________________

Black Forest Ham Sandwich

With grain Dijon mayo and baby Swiss cheese on brioche style

Soft rolls with bread and butter pickles

____________________________

Gourmet Assorted Brownies and Cookies

With rich homemade gooey brownies and cookies

PLUS TENNESSEE STATE SALES TAX AND 21%SERVICE


3/12



Beer Cheese Soup

With gruyere brioche croutons

____________________________

Baby Greens Salad

With crispy battered brie, fresh raspberries and candied walnuts tossed in light raspberry vinaigrette____________________________

In-Season Fruit Salad

With minted jus, berries, plums and in-season fruits

____________________________

Impeccable Farfalle Pasta

With pulled chicken, artichokes, tomato, black olives and

Goat cheese in a light herbed jus

____________________________

Pork Carnitas

Tender Spanish Style Pork with sweet onions and crispy potatoes____________________________

Bloody Mary Seasoned Shrimp

With a rich bloody Mary sauce, pico and caramelized onions

____________________________

Coconut Cake Napoleons

With dark rum glaze, caramel sauce and torched bananas



4/12



BLT Soup

A rich cream soup with fresh diced tomatoes, chilled iceberg and candied bacon____________________________

Thai Noodle Salad

With crisp vegetables, Thai peanut dressing and Udon noodles

____________________________

Caesar Salad

With homemade garlic croutons, rich Caesar dressing

And shaved Romano cheese

____________________________

Pig in the Garden SaladHickory smoked pork, avocado, tomato, sweet onions, bacon chips, eggs in a sweet and spicy barbecue vinaigrette

____________________________

Maple Sugar Glazed Pork Tenderloin

With maple glaze, fig chutney and Dijon aioli

____________________________

Pan Seared Chicken Paillard

With wild mushrooms in a rich chicken jus with herbs

____________________________

Snickerdoodle ParfaitsWith caramel, Snickerdoodle cookies, whipped cream and cherries



5/12



Warm German Style Potato Salad

With apple cider vinaigrette, caramelized onions and crispy bacon

____________________________

Seedless Watermelon SaladWith aged balsamic reduction and chives

____________________________

Wedges of Iceberg Lettuce

With grape tomatoes, Vidalia onions, ranch style vinaigrette and feta cheese

Smoked Pork Tenderloin Sandwiches

With sweet onions, smoked paprika aioli and Havarti cheese

____________________________

Cajun Chicken and Candied Pepper PaniniWith candied red peppers, Cajun style chicken and Jarlsberg Swiss Cheese

____________________________

Shrimp Rolls

Gulf shrimp salad, fresh made pico sauce and crispy lettuce on mini hoagies

____________________________

Chocolate Covered Strawberries

Covered in white, milk and dark chocolates



6/12



Gourmet Taco & Burrito Bar

Make your own tacos or burritos with an array of smoked meats, vegetables and gourmet dips to include the following items:

Hickory Smoked Pork Tenderloin

Smoked Flat Iron Steak

Alder Wood Smoked Salmon

Spiced Rubbed Smoked Chicken

Smoked Mushrooms

____________________________

Caramelized Onions

Smashed AvocadoesLime infused Sour Cream

Pineapple Salsa

Fire Roasted Salsa

Fresh Limes

Cilantro

Havarti Cheese

Smoked Cheddar Cheese

Candied Red Peppers

Pico de Gallo

Spicy Spanish Style Slaw

Fire Roasted Poblano Peppers

_______________________________

Corn and Flour Tortillas

Mini Artisan Torta Style Rolls



7/12



Shrimp Pesto Pasta Salad

With gulf shrimp, candied pecan pesto and orzo pasta with sun-dried tomatoes____________________________

Cantaloupe Salad

With white vinegar, chives and pancetta

____________________________

Grilled Vegetable Salad

With beets, asparagus, in-season vegetables, dried fruits and Mesculun mix with Apple cider vinaigrette

Buffalo Chicken Sandwiches

With buffalo chicken salad, blue cheese andCelery in a soft brioche style rolls

____________________________

Cajun Style Muffalettas

With ham, salami, Havarti cheese and olive salad on focaccia breads

____________________________

Smoked Flat Iron Melts

With hickory smoked flat iron, caramelized onions and smoked Gouda cheese

____________________________

Strawberry Shortcakes

With marinated strawberries, whipped cream and sweet biscuits



8/12

BOUNTIFUL CHEFS TABLE OF RECEPTIONAPPETIZERS #7


Shrimp Cocktail Shooter

With gulf shrimp and a tomato, onion and horseradish shooter sauce.

Served in shot glasses with lime zest.

De-constructed Stuffed Mushrooms

With slow smoked flat iron stuffing, wild

Mushrooms and Havarti cheese in roasted tomato phyllo cups

Local Goat Cheese and Blackberries

On toasted baguette crostini

Toasted Pecan Chicken Salad

In crispy phyllo cups with deviled egg aioli

Mini BLT atop Brioche

Toasted buttered brioche with candied spiced bacon,

Tomato jam and crisp greens with shaved Romano

Mini Lump Crab Cakes

With jumbo lump crab meat, Meyer lemon zest served with chimichurri and sriracha aioli

Caramelized Pears with Brie

Local spun honey, candied pecans and chives

Mini Beef Wellingtons

With Stilton cheese and beef tenderloin wrapped in puff pastry



9/12

BOUNTIFUL CHEFS TABLE OF RECEPTIONAPPETIZERS #8


Chevre Cheese with Candied Red Peppers

With candied pecan pesto and balsamic glaze on sourdough crisps

Seared Spiced Ahi Tuna

With sweet mango and sriracha aioli

Smoked Pork Tenderloin

With red peppers, white cheddar and bbq glaze on mini corncakes

Jarlsberg Swiss cheese Fritters

With farm raised eggs and thyme

Spiced Gulf Shrimp and Avocado

With smashed avocado, sweet pepper relish and spiced gulf shrimp on crostini

Maple Farms Duck Breast

On rye toasts with Shiraz candy reduction and caramelized onions

Mini Buffalo Chicken Bites

With blue cheese, celery and red chile sauce in crispy phyllo cups

Mini Crab Puffs

With remoulade sauce and herb aioli



10/12

NEED BOX LUNCHES FOR YOUR STAFF?

Featuring the Following Delicious Selections from you to choose from:

Shrimp and Crab RollsOn soft brioche style hoagies with tomatoes, cilantro and chives

Smoked Chicken SaladOn a flaky croissant with smoked paprika aioli, eggs and crisp greens

Jarlsberg Swiss and Black forest Ham

With grain Dijon aioli and tomato jam on pretzel rolls

Muffalettas

With Cajun ham, salami, provolone, lettuce and olive tapenade on soft rolls

Cajun Roast Beef

With caramelized onions, Romano cheese spread and wild mushrooms on artisan hoagies

Smoked Salmon Wrap

With herbed whipped cream cheese, Alder wood smoked salmon and crispy cucumber wrapped

Buffalo Chicken WrapsWith red chile sauce, celery strips, blue cheese and chives wrapped

Hickory Smoked Turkey BLTWith basil tomatoes, Havarti cheese, spiced smoked bacon and crisp lettuce on focaccia bread

Contact the Chef & I for side options in your box lunch such as artisan potato chips, fresh marinated berries,cantaloupe salad, pasta salads, crisp green salads, whole fruits, brownies, cookies etc. The Chef is always creating new

ways to step up the traditional box lunch offerings.



11/12

BOUNTIFUL CHEFS TABLE OF BREAKFAST CREATIONS


Scrambled Eggs with Cheddar & Havarti

Fluffy and rich topped with mixed cheeses and chives

Sausage Breakfast Hash

With poblano peppers and caramelized onions

Topped with a fried egg

Spiced Hickory Smoked Bacon

Sprinkled with brown sugar and spices

Sawmill Gravy with Biscuits

Buttery Biscuits with peppered white gravy

Hash Browned Potatoes

With red peppers and caramelized onions

Banana Bread with whipped butter and honey

Rich and moist bread with caramelized bananasMarinated Strawberries

With whipped mascarpone cheese and sweet balsamic glaze

Whole Wheat Bagels

Local spun honey, candied pecans, low fat cream cheese



12/12

THECHEF&ICATERINGSERVING ALL OF MIDDLE TENNESSEE

MINIMUMS FOR ORDERING ARE SET@20 PERSONS YOU CAN CHOOSE FROM FULL SERVICE OR DROP OFF SERVICE

FULL SERVICE INCLUDES ATTRACTIVE CHEF TABLE SETUP, SERVICE AND CLEAN UP THERE IS NO DELIVERY FEE

THECHEF&IALSO OFFERS BEVERAGE AND COFFEE SERVICES THECHEF&IARE INSURED FOR2 MILLION DOLLARS THECHEF&IAREABCCERTIFIED TO SERVE YOU

TEAM BUILDING INTERACTIVE COOKING LESSONS WITH THE CHEF ARE AVAILABLE

Phone ~ 615-618-2661

Email:

[email protected]

[email protected]
mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]

catering menu pdf 2012

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