Technique Catering

06/23/2022

Just playing around tonight. Old School Fillet of Sole Wrapped in Lettuce with Mushroom Duxelle and Spinach. Antica-Dampf Freres Cream Sauce. Adapted from Jacques Pepin.

Seared Yellowtail Tuna. Fresh Corn Salsa.

01/30/2022

6 Course Dinner Party last night. Private Chef. It's a restaurant in your own home.

First Course:
Dumpling | pork | cabbage | miso broth

Second Course:
Tuna Tartare | avocado | tobiko caviar | sunchoke chip

Third Course: (ABSOLUTELY NUTS!)
Lobster | vanilla parsnip | port poached cherries | pickled serrano | lobster sauce

Fourth Course:
Escargot | gnocchi | marrow | bordelaise

Fifth Course:
Hanger | celeriac | turnip | rainbow carrot | sauce bourguignonne

Sixth Course:
Poached Pear | lemon curd | winter berries

01/22/2022

Five Course Dinner last night. Private Chef, it's like having a restaurant in your own home.
Cauliflower Panna Cotta | Salmon Rose | Sunchoke Chip
Smoked Trout | Dandelion | Orange
Gnocchi | Ricotta | Butternut | Mushroom
Beef Osso Buco | Celeriac | Bordelaise
Mousse | Dark | Milk | White

02/21/2018

We've finally had a chance to post some pictures from our Valentine's Day Pop Up Dinner and Dance. 7 Courses, each course designed around an aphrodisiac ingredient. Dance lessons and free dancing between courses. Great night!

02/04/2018

01/29/2018

Valentine's Day. Pop Up Dinner and Dance. 7 Courses. Dance Lessons Included. BYOB. RESERVE NOW! SPACE IS LIMITED!

01/24/2018

Valentine's Day Pop Up Dinner and Dance. 7 Courses. BYOB. Food by Ross Goldflam. Dance lessons by Diana Daniel. Space is LIMITED. Make your reservation NOW!

01/14/2018

Technique Catering presents a Pop Up Dinner and Dance Experience on Valentine's Day. Reserve today. Space is limited!

12/09/2017

Four Course 50th Birthday Party for 20 last night. First course Roasted Corn Chowder with BBQ Pulled Pork, Caramel Popcorn and Chili Oil. Last Course of White Chocolate Creme Brulee with a Flourless Dark Chocolate Cake.

11/20/2017

Decided not to use Technique Catering for your Thanksgiving Feast? No worries. We are here to help you prepare your dinner.
Today your turkey should be fully defrosted. Make your brine and set your turkey in it. Take it out of the brine on Wednesday and leave it uncovered in your refrigerator until Thursday morning. Take your turkey out of the refrigerator at least 2 hours prior to cooking.
You can make your cranberry relish today; peel and cut your potatoes (make sure you leave them in cold water in the refrigerator); peel and cut your sweet potato (leave them uncovered in your refrigerator, not in water).
Prep your stuffing today; cut your mirepoix, cut your bread, tie up your bundle of thyme, reduce your turkey/chicken stock.
Are you making soup? Make it today or tomorrow.
Planning ahead will leave you will very little to do on Thanksgiving Day, aside from pouring a glass of wine and enjoying the day.
Have any questions? Reach out to us and we will guide you.

11/13/2017

Let Cafe 1133 and Technique Catering cook for you!

Take the stress and headache out of Thanksgiving and order your complete dinner from us. We will prepare, package and label all your food. Each order comes with easy-to-understand heating instructions.

Just want some assistance with the meal. No problem. We can provide either the turkey or any of the sides for your festive meal.

Please place your order by Wednesday November 15th for pickup on Wednesday November 22nd.

Happy Thanksgiving!