Tel: (818) 961-4277  |  Email: ChefVincentMichael@gmail.com

 

Insured . Licensed . Health Permit . ServSafe . Local Business Supporter
  • Chef Vincent Michael

A Holiday Party in Southern California

Several years ago, I was introduced to a funny and down-to-earth couple with excellent taste in food and wine. This year, I will once again have the pleasure of producing their holiday party. The head count is up from 50 to 70 people, and so to best accompany the riveting conversations and moving interactions, small bites will be at hand. Esther will serve as Event Captain, with a trusted staff of 3 working the room, tray-passing and explaining the food. The client has excellent taste in wines, and we are excited that the chosen fare will be aptly complemented by libations from their well-stocked cellar. In addition, the client also has some fun little toys to

utilize, including a wood-fire grill where octopus will be grilled for delightful aromatic and textural effects.


The ever-inspiring Käsespätzle of the Black Forest

THE MENU


OAK-GRILLED OCTOPUS

yellow split pea puree, olives, radish, celery


DAKOS

barley rusks, mizithra, tomato jam, capers, greek olive oil


DEVILED EGGS

prosciutto di parma, parmigiano reggiano, white truffle


KING SALMON TART

pâte brisée, cured salmon, pastis, leek fondue, herbs


KASESPATZEL

small dumplings, gruyere, emmentaler, bacon, caramelized onions


DUCK CREPINETTES

leg confit and breast, mulberries, saba


GRILLED COLORADO LAMB CHOPS

mint salsa verde, winter caponata


BUSIATI PASTA SALAD

pesto alla trapanese, romanesco, chanterelle confit


CHEESE & MEAT BOARD


FINANCIERS



19 views