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Dowie Catering Presents: Dinner at The Mauro's
September 19, 2008
First Course
Asparagus & ricotta gnocchi with crispy pancetta, balsamic glazed onions, smoked tomato coulis with fresh oregano & fried sweet potato chips
Second Course
Caprese salad sliders on parmesan toasted crostini served with a chilled gazpacho martini & chive creme fraiche
Third Course
Roasted bone-in chicken breast stuffed with pine nuts, spinach, ricotta, provolone & roasted peppers served with a sage cream & sundried tomato risotto
Fourth Course
Key lime tart with fresh whipped cream, toasted coconut & candied zest
Dowie Catering Presents: Dinner With Jolene & Friends
July 19th, 2008
First Course
Duck confit empanada with caramelized onions & peppers, blackened tomato sauce & frisee greens
Second Course
Light miso & garlic soup with Swiss chard & tempura fried spicy tuna sushi
Third Course
Dijon & goatcheese encrusted rack of New Zealand lamb with raspberry-port sauce, roasted mashed potatoes with garlic, red pepper & basil, sauteed broccoli & crispy green onions
Fourth Course
Blackberry creme brulee
Dowie Catering Presents: Dinner at The Heisler's
June 28th, 2008
First Course
Jumbo tiger shrimp stuffed with fresh sage & wrapped in proscuitto, grilled & served with carmelized onion risotto & saffron cream
Second Course
Roasted potato soup with red pepper, fresh oregano, pan seared onions & 16 hour smoked beef brisket
Third Course
East meets west surf & turf: BBQ grilled bone-in chicken breast with hellfire BBQ sauce, crispy gorgonzola-cheddar penne & a red curry lump crab cake with asian slaw & roasted garlic aioli
Fourth Course
Riesling poached pear wrapped in fillo dough with a champagne-vanilla bean chantilly cream & riesling syrup
Dowie Catering Presents: Food & Wine Comparative Dinner
May 10, 2008
First Course
Andouille Gnocchi with a slow simmered tomato sauce served over wilted baby spinach and topped with shaved Parmesano Reggiano
Second Course
Spring salad with organic baby greens, grilled asparagus, sliced cucumber, grape tomatoes, crispy shallots, crumbled goat cheese & basil pesto viniagrette
Third Course
Bacon wrapped pork tenderloin served with morel mushroom cream, grilled baby carrots, bell pepper & caramelized onion compote & Boursin potato gratin
Fourth Course
Fluted strawberry rhubarb tart with vanilla bean whipped cream & white chocolate dipped strawberries
Dowie Catering Presents: Dinner At The Nizzy's
March 8, 2008
First Course
Stacked Alaskan sushi taco with cold smoked salmon, cucumber & cilantro creme fraiche with fried wonton layers & Napa cabbage slaw
Second Course
Dutch Farmer's Cheese soup with smoked bacon, red peppers, fresh chives, diced potatoes & blue cheese crouton
Third Course
Tamarind & port glazed pork rib chop, grilled & roasted, served with saffron risotto, grilled jumbo asparagus, fried sweet potato curls & orange foam emulsion
Fourth Course
Spiced apple cobbler with almond streusel baked in cast iron & topped with cinnamon whipped cream & caramel sauce