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Season : Spring/Summer

Please Choose A Menu:



Andouille and Beef Burgers for 6
          Salsa with Garlic Toasts Appetizer
          Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions
          Broccoli Salad with Bacon, Raisins and Walnuts
          Lemon-Berry Shortcakes Dessert

Apple-Glazed Barbecued Chicken for 8
          Blue Cheese and Caramelized Shallot Dip Appetizer
          Spicy Grilled Shirimp Appetizer
          Apple-Glazed Barbecue Chicken
          Lemon Pasta Salad with Tomatoes and Feta
          Chocolate Decadence Ice Cream Pie Dessert

Around the World Menu Series: Indian Menu by Chef Rebecca Wheeler
          Bhelpuri
          Beef Curry
          Simple Spiced Basmati Rice
          Cucumber Raita

Around the World Menu: Mexico from Chef Rebecca Wheeler
          Watermelon Aqua Fresca
          Guacamole
          Pico de Gallo
          Tortilla Soup
          Mojo Marinated Skirt Steak Tacos
          Easy Black Beans

Around the World: Chinese Menu by Chef Becca Wheeler
          Pot Sticker with Dipping Sauce
          Favorite Sichuan Street Noodles: Dan Dan Mian
          Simple Sweet-Sour Five-Spice Chicken Stir Fry
          Steamed Fish Chinese Style

Beef Brochettes with Couscous for 6
          Caponata Appetizer
          Grilled Pear Salad with Bacon, Roquefort & Port Vinaigrette
          Beef Brochettes with Couscous
          Phyllo Cups with Chocolate Mousse and Fresh Fruit Appetizer

Chicken Roulade for 4 to 6
          Walnut, Arugula & Gorgonzola Crostini Appetizer
          Grilled Radicchio Salad with Sherry-Mustard Dressing
          Chicken Roulade with Prosciutto, Spinach & Sun Dried Tomatoes with White Truffle Potatoes
          Banana Pudding Dessert

‘Desserts of Spring’ by Chef Laurel Hague, Marion Street Cheese Market
          Jasmine Tea Scented Bundt Cake with Honey & Meyer Lemon Appetizer
          Strawberry Short Scones
          Chocolate Raspberry Truffle Cake Dessert

“Desserts of Summer” by Chef Laurel Hague
          Bananas Foster Ice Cream with Toffee Sauce Dessert
          Blueberry Watermelon Salad with Basil & Mascarpone
          Peach Fritters with Vanilla Icing Dessert
          Ginger Lime Upside Down Cake Dessert

Dinner for Two - Summer Menu by Chef Laurel Hague
          Hickory Smoked Chicken on the Grill
          Balsamic Glazed Summer Squach
          Mushroom Risotto
          Strawberry Daiquiri Sorbet with Lime Confit

Easy & Indulgent Lobster Recipes for Summer Entertaining by Chef Sarah Leah Chase
          Lobster Frittata
          Lobsters with Champagne Butter
          Classic New England Lobster Rolls
          Summer Linguine with Lobster, Tomatoes & Basil

Flavors of Spring
          Caramelized Onion & Goat Cheese Tart with Baby Greens Salad
          Whole Roasted Leg of Spring Lamb with Garlic, Parsley & Thyme
          Blanched Asparagus
          Rhubarb Crumble with Creme Fraiche Dessert

Flavors of Summer
          Cypress Grove Humboldt Fog Cheese with Walnuts & Fresh Figs
          Asparagus with Bibb Lettuce & Chive-Creme Fraiche Dressing
          Grilled Wild Salmon with Cucumbers & Dill
          Fresh Organic Strawberry Tart Dessert

Gingered Scallops with Soba Noodles for 4
          Prosciutto-Wrapped Figs with Gorgonzola & Wallnuts Appetizer
          Corn & Tomato Salad with Cilantro Dressing
          Gingered Scallops with Soba Noodles
          White Peach, Cassis & Champagne Floats Dessert

Gourmet Grilling Menu by Chef Sean Bement of Stella 12 Beech
          Grilled Eggplant Stack with Boursin Cheese
          Grilled Pork Chops
          Horseradish Mashed Potatoes
          Balsamic Marinated Asparagus
          Grilled Peach Sundaes Dessert

Grilled Leg of Lamb for 6
          Smoked Salmon Tartare with Creme Fraiche Appetizer
          Fresh Fig, Prosciutto and Arugula Salad with Parmesan Shavings
          Grilled Leg of Lamb
          Rice with Mint, Tomatoes and Currrants
          Fresh Blackberry Napoleons with Cream Cheese Mousse Dessert

Grilled Pork Chops for 8
          Grilled Asparagus with Aioli Appetizer
          Brie with Sun-Dried Tomatoes, Garlic and Parmesan Appetizer
          Brined Pork Chops with Spicy Chutney Barbecue Sauce
          Potato Salad with Garlic Mayonnaise and Chives
          Peach-Raspberry Bundles with Orange Custard Sauce Dessert

Grilled Salmon for 4
          Catalan Bruschetta Appetizer
          Grilled Salmon with Orzo Salad
          Dessert - Lemon Syrup Cake with Berries and Lemon-Curd Cream

Healthy Eating Series: Mid-Summer Farmer’s Feast by Chef Kendra Peterson
          Assorted Market Crudite, Citrus Poached Shrimp & Herbed Yogurt Dip Appetizer
          Grilled Artisinal Breads
          Local Baby Lamb Chops
          Charred Corn Salad with Cherry Tomatoes, Avocados, and Lime Cilantro Vinaigrette
          Tartlettes with Grand Marnier Macerated Seasonal Berries (Inspired by Chef Heidi Swanson) Dessert

Healthy Eating Series: Summer Coolers by Chef Kendra Peterson
          Elderflower & Fruit Scented Summer Spritzers
          Raspberry-Mint Lemonade
          Blood Orange and Pomegranate Sparkler
          Frozen Chocolate-Banana Breakfast Blast

“Kid’s Menu” by Chef Susie Fishbein
          Sweet Cheese Toast
          Un-fried Spicy Fries
          Strawberry Blueberry Swirl Soup

Kosher by Design Menu Series: ‘Kid’s Menu’ by Susie Fishbein

Labor Day Menu
          Marinated Goat Cheeses Appetizer
          Grilled Steak with Many Mustards
          Mediterranean Pasta Salad
          Blueberry-Raspberry Galette Dessert

My Love of Tuscany I
          Insalata del Gallo Nero (Salad)
          Pollo del Chianti con patate arrosto (Chicken with Potatoes)
          Risotto agli asparagi e Prosecco di Vldobbiadone (Asparagus Risotto with Prosecco)
          Insalata di frutta al Cointreau e gelato alla Vaniglia (Fruit with Cointreau and Vanilla Ice Cream) Dessert

Outdoor Soiree Menu for 6 by Dish Functions
          Stuffed South African Peppadew Peppers
          Farmer’s Market Heirloom Tomato Salad with Roasted Corn Vinaigrette
          Herb -Crusted Rack of Lamb Over Wild Mushroom Ragout & White Wine Mustard Cream Sauce
          Mixed Berries in Vanilla Liqueur & Strawberry-Lemonade Sorbet

Picnic Foods
          Tortellini with Sun-Dried Tomato Pesto
          Chicken & Apricot Salad with Double-Mustard Mayonnaise
          Vegetable Chinois
          Orzo Salad with Lemon, Feta and Pine Nuts
          Fresh Uncooked Tomato Sauce with Three Pastas
          Wild Rice Salad
          Fire & Ice Tomatoes
          White Bean & Goat Cheese Salad
          Graham Cracker Chewies Dessert

Sophisticated Summer Barbecue for 8
          Rillettes of Salmon Appetizer
          Watermelon Gazpacho with Chile and Feta Cheese
          Chile Rubbed Prawns with Barbecue Hollandaise Sauce Appetizer
          Chinese Char Siu Grilled Lamb Chops
          Chicken Wings with Curry Lime Butter Appetizer
          Orzo with Garbanzo Beans, Red Onion, Basil & Mint
          Fried Zucchini
          Lemon-Almond Buttermilk Loaf with Balsamic Strawberries Dessert

Spring Chicken Dinner for 4
          Prosciutto Rolls with Arugula and Figs Appetizer
          Spring Mix Salad with Black Currant Vinaigrette
          Chicken and Artichoke Fricassee with Morel Mushrooms
          Chocolate Pot De Creme with White Chocolate Whipped Cream Dessert

Spring Menu by La Tavola, Marche, Italy
          Maria’s Artichokes
          Pasta with Spring Veggies
          Rabbit in the Style of the Hunter
          Cherries with Marscapone

Summer Barbecue for 6 to 8
          Crab Dip with Garlic Saltines & Roasted Cherry Tomatoes Appetizer
          Summer Rolls with Sweet Chili Dipping Sauce Appetizer
          The Ultimate Barbecued Ribs
          Red, White and Blue Potato Salad
          Roasted Corn on the Cob with Cilantro Lime Butter
          Summer Berry Cobbler Dessert

Summer Cocktail Recipes by Dish Functions
          Watermelon Margarita
          Cucumber Collins Cocktail

Summer Desserts
          Pina Colada Ice Cream with Blueberries
          Mixed Berries with Mascarpone-Limoncello Cream Dessert

Summer Menu by La Tavola Marche, Italy
          Fried Anchovies with Sage
          Radicchio Crostini
          Pasta with Clams
          Whole Fish in Salt Crust
          Panna Cotta with Fresh Berry Sauce

Summer Picnic
          Traditional Southern Deviled Eggs
          Ultimate Fried Chicken
          Grilled Corn & Tomato-Sweet Onion Salad with Fresh Basil Dressing & Crumbled Blue Cheese
          Pecan Squares Dessert

Summer Salads
          Palisade Peach Salad with Crispy Prosciutto-Crusted Goat Cheese Balls & Hazelnut-Mint Vinaigrette by Chef Elise Wiggins
          Beet & Goat Cheese Napoleons - Lake Austin Spa Resort

Suzanne Goin Recipes
          Yellow Tomato Gazpacho
          Tart au Fromage with Lemon Cream & Blueberry Compote Dessert
          Roman Cherry Tart with Almond Crust & Almond Ice Cream Dessert

‘Turkish Menu’ by Chef Sheilah Kaufman
          Shephard’s Salad
          Chicken with Walnuts
          Carrots with Garlic and Yogurt
          Apricots Stuffed with Cream

Vegetarian Spring Menu by Chef Sean Bement
          Baked Goat Cheese Appetizer
          Cucumber & Avocado Gazpacho with Salsa Fresco
          Asparagus & Pasta with a Lemon & Thyme Vinaigrette