Fandango Catering and Events's Recent Menus 2011

It is May and we are celebrating the one-year anniversary of our fantastic sous chef Josh Exner, a 2010 LeNotre School grad! And we are also celebrating our explosive growth in 2010 and 2011 and the fact that in 2011 we launched several new and updated menus to better serve our clients' needs. 

Since many people ask us which menus we have, or think we only do food from Spain or Latin America (not true), today we'd like to talk about our recent and updated menus of 2011, which are our most popular menus.

Our most popular updated menus are:

• Hors d'oeuvres menu
• Dinner Menu
• Sandwich Lunch Menu
• Organic Wedding Cakes and Cupcakes

The three most popular types of events that we do are:

• Hors d'oeuvres parties (cocktail parties and receptions large and small as well as some clients wanting hors d'oeuvres served at their large brunches)
• Dinners (for private clients, weddings, and corporate events like important meetings or conferences)
• Sandwich lunches (generally for corporate and non-profit clients but sometimes for private clients)

We have made our most popular menus into PDFs as this works best for our prospective clients and does not use paper senselessly; but we also have many off-menu items, and we create a custom menu for each event by pulling together what interests the client and is within their needs, type of event, and budget.  Plus people don't really like cookie cutter menus; they like to feel that their event, from a gathering of friends to a wedding, is unique.

New Hors d'Oeuvres
New hors d'oeuvres added this year include:

• Spiced Chicken Mini Skewers with Avocado Crema Dipping Sauce
• Heirloom Cherry Tomato Melange in Puff Pastry Baskets Garnished with Fresh Basil
• Crispy Shrimp, Cream Cheese, and Chive Tartlets
• Honey-Guajillo Beef Skewers
• Ciabatta Cheeseburger Sliders
• Avocado, Mac n' cheese, and Gulf seafood stations

New Dinner Menu Items
New Dinner Menu items added this year include:

• Roasted Cherry Tomato and Spinach Salad with Thai Citrus Dressing
• Greens and Strawberry Salad with Poblano Buttermilk Dressing
• Beef Tenderloin with Riesling-Dijon Sauce
• Chicken in Leek, Red Pepper, and Champagne Sauce
• Tilapia with Citrus Cream Garnished with Leeks
• Shrimp Ravioli with Ginger-Vermouth Sauce
• Buttermilk Mashed Potatoes with Caramelized Shallots
• Cheese Flans Garnished with Fair-Trade Chocolate Bits
• Medley of Macerated Local Fruit Served with Tequila Cream
• Lemon Curd and Seasonal Fruit in Puff Pastry Mini Baskets

New Sandwich Menu Items
New Sandwich Menu items added this year include:

• Berry and Spinach Salad with Mozzarella Rounds and Balsamic Vinaigrette
• Apple Cider Chicken Salad on Croissant
• Roast Beef and Swiss Tortilla Rollups with Pesto-Ranch Dressing
• Mushrooms, Sausage, and Swiss Puff Pastry Empanadas
• Red Potato Salad with Bacon, Gouda Bites, and Dijon Mayo Dressing
• Chocolate Chip Snowball Cookies

Um, What type of food do y'all do?
We are often asked what type of food we cater.  The simple answer is that we have several specialty areas, which are:

• Sustainable Food
• American Bistro
• Spanish
• Latin
• European and Mediterranean
• Tapas and Small Plates from Around the World (including mini desserts, one of our most popular offerings)

No matter the type of food or cuisine that our chefs prepare or our clients request, we are big on sustainable food! We use all local food (from within 400 miles of us) and buy as much organic and fair trade food as possible; our beef is grass-fed and our chicken is antibiotic free, while our fish is sustainable as recommended by the Monterey Bay Aquarium. 

Thanks for all the support and to our blog readers (over 3,000 strong) and a shoutout to Jane Marx, former owner of Jane's and Jane's Carts in NYC, who long ago encouraged, mentored, and initiated us into the world of catering and events!

Bon Appetit!

Kristina

Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/