by Judy Foodie | Oct 4, 2017 | Events, Our Services, Testimonials
The latest offering for the office from Chef Michael’s Catering was a delicious exercise in chasing tastes and textures, and “Yep!” I AM singing the praises of a business office’s lunch. The delivery and set up were timed perfectly and with efficiency. Our mid-day spread included fresh sandwiches of Virginia Ham & Swiss pleasing paired with salty slightly sweet ham and buttery Swiss–a traditional combination coaxed to be outstanding, as well as “The Ultimate” Meatloaf, seasoned and richly flavored with elegant (no heavy slabs here) slices thoughtfully portioned, yielding “Sammie Perfection” with crisp lettuce, a touch of tomato, and thin-thin-thinly sliced onion–there was also a colorful vegetarian sandwich that garnered the comment that “…this did not seem like an afterthought that was “schlubbed” in for vegetarians.” Nice, Chef Michael! For side offering and other salad selections: a generous dollop of chunky homemade potato salad that was creamy to the bite, with zesty crunch and much flavor, Tabbouleh (a favorite of mine) and CMC’s was infused with lemony thrill, loaded with colorful bits of parsley,roasted tomatoes full of zing, interspersed with a base of fluffy nutty cracked wheat–a simple yet delicious iteration, however the Grilled Asparagus and Parmesan Salad diverted my attention with firm tender bites of perfectly grilled slender green asparagus, a liberal flurry of nice Parmesan treated to a flawless classic Dijon vinaigrette. Rounding out the selections, certainly deserving a mention was the Asian Shrimp salad, vibrant with good-for-you-ness, full of spinach, little medallions of water chestnut, slices of Napa cabbage, flavorful crunch in the form of snow peas, dashes of carrot, and golden toasted slices of almond, topped...
by Judy Foodie | Dec 2, 2016 | Our Services, The Foods We Eat
We hope you find the perfect Holiday Hors d’Oeuvres Menu for your cocktail party right here. Most items can be prepared to enjoy before a holiday buffet dinner, plated dinner, cocktail party, office party, reception, or whichever food event you have in mind. These are a few easy and convenient menu suggestions. Please visit our complete Guide to Hors d’Oeuvres for many more selections. Pick your favorites, and we’ll prepare your custom quote promptly. Your order options include Delivery, Pick-up in disposable containers, Buffet Service, or Butlered. Just talk to us about whether you’d like full service “soup-to-nuts”, or would prefer a different service option. We’re here to help make this season the most wonderful food experience for you. Contact us if you’d like to book an event date, or inquire about availability with Chef Michael’s Catering. In the meantime, these easy-to-navigate menus will make your mouth water! The following Holiday Hors d’Oeuvres Menu are suggested menus at various price points. However, you may select any items from our Standard Guide to Hors d’Oeuvres for your event. Prices will vary accordingly. Taxes and service will be added if needed. (Ask for our non-profit discount with your 501-c(3) organization’s exemption letter.) Prancer (10.95 pp) - Fresh Seasonal Vegetable & Domestic Cheese Display with Fancy Crackers - Sweet and Sour Meatballs - Confetti Deviled Eggs - 2 Signature Finger Sweets Blitzen (18.95 pp) - Fresh Seasonal Vegetable Crudité Platter with Garlic-Herb Dip, Assorted Domestic Cheeses with Crackers & Fruit Garnish - Sweet and Sour Meatballs - Spinach Artichoke Dip with Tortilla Chips - House Smoked Salmon Spread with Toast...
by Judy Foodie | Mar 4, 2016 | Events
CHEF MICHAEL’S RETURNS TO VINTAGE CAROLINA CHARITY EVENT: “NOW AND FOREVER: THE HEART OF GIVING” HENDERSONVILLE, NC, MARCH, 2016 – Chef Michael’s Catering will once again provide delicious small-plate offerings at the annual Vintage Carolina gala charity event. Vintage Carolina is Community Foundation of Henderson County’s signature event celebrating local philanthropy. This year’s gala, titled “Now and Forever: The Heart of Giving,” takes place Monday, March 7, 2016, from 6 to 9 p.m. at the Hendersonville Country Club. Cost is $120 per person, and proceeds help support CFHC’s charity work. CFHC funds help everything from animal welfare and the environment to health, education and scholarships. 2016 marks the charity gala’s eleventh year. Chef Michael’s Catering provides elegant, upscale and casual food for parties such as weddings, galas, and rehearsal dinners, as well as corporate, government and non-profit meetings, events and fundraisers. “This is the third year we have been invited to participate,” says Michael McKnight, executive chef. “Our relationship to community is extremely important to Judy and me – always has been.” Chef Michael’s Catering handles events throughout Western North Carolina, including Asheville, Hendersonville, and surrounding counties. Since its founding in 1982, CFHC has been helping people make lasting contributions to causes that address community needs, with more than 500 widely varied philanthropic funds already established. Last year, CFHC received more than $1.9 million in contributions and awarded more than $2.7 million in grants to nonprofits and scholarship recipients. In addition to great food, beer and wine tastings will be provided by Bold Rock Hard Cider, Burntshirt Vineyards, The Country Vintner, Empire Distributors, Mutual Distributing Company, Saint Paul Mountain...
by Judy Foodie | Nov 12, 2015 | Events
Chef Michael’s Catering really enjoyed working with the great folks at Burntshirt Vineyards recently. A client from Columbia, SC, held a customer appreciation Wine Tasting event, which we catered. The tasting consisted of seven (7) courses, each paired with a different wine. (Sorry, we didn’t get pictures of the first two courses.) You can take a look at the menu below the photos. Our client sent us a wonderful review, and we look forward to working with them on another event. Wine Tasting 3rd Course: Pork Tenderloin, Sweet Potato Rosette, Apple Cider-Thyme Reduction Sauce, by Chef Michael’s Catering at Burntshirt Vineyards in Hendersonville, NC. Burntshirt Wine Tasting 4th Course: Guests raved about the flavors of this Roasted Butternut Squash with Toasted Pecans, Caramelized Onions, & Bleu Cheese served with an Unoaked Chardonnay. Wine Tasting 5th Course by Chef Michael’s Catering: Tender Beef Brisket, Demi Glace and Roasted Red Pepper Polenta at Burntshirt Vineyards in Hendersonville, NC. Production of Mixed Green Salad, Gruyere Cheese, Apple Wood Smoked Bacon, White Wine Vinaigrette by Chef Michael’s Catering at Burntshirt Vineyards in Hendersonville, NC. Wine Tasting 6th Course: Phyllo Cup of Mixed Greens, Gruyere Cheese, Applewood Smoked Bacon Salad by Chef Michael’s Catering at Burntshirt Vineyards in Hendersonville, NC. Chef Michael McKnight adds final touch to his Bananas Foster Crepe served as the 7th course at a recent wine tasting event he catered for clients at Burntshirt Vineyards in Hendersonville, NC. Wine Tasting Final 7th course: Vanilla Pastry Cream and Bananas fill the inside of this delicious Bananas Foster dessert served at Burntshirt Vineyards in Hendersonville, NC. Our catering client was very pleased,...
by Judy Foodie | Nov 3, 2015 | Our Services, The Foods We Eat
Who remembers - like me - the neat slices of canned cranberry sauce served at Thanksgiving time when you were growing up? I’ve never even seen a cranberry vine, or even a cranberry bush, as some people believe them to be. And the only cranberry bogs I’ve seen are on the Ocean Spray TV commercials. Yes, I admit I am ignorant when it comes to the cranberry. Make that “was”. Because now, I believe it’s truly a super-fruit; the small berry with big health benefits — huge benefits! If you knew cranberries were actually named after the crane (as in bird), you may as well just skip to Chef Michael’s cranberry sauce recipe. Some people thought the blooms looked like the head of a crane, so they called the fruits crane berries, which over time became cranberry. Here’s why I think it’s one of the best fruits around:* That mouth watering, sweet, tart, POW! taste of cranberries and cranberry sauce can help offset the sleepy, triptophan-induced feeling you get when you indulge in too much turkey at the Thanksgiving table. When you get that gush of saliva stimulated by fresh cranberry sauce, it actually helps your body digest the protein from the turkey. Here’s another benefit. According to Ayurvedic practitioners, cranberries promote good cholesterol and the sour taste also tells the liver to produce bile. Bile breaks fat into tiny pieces that are easier to digest or emulsify. I don’t know about you, but I sometimes need help getting my full belly to move around after an hearty, family feast like Thanksgiving. Cranberries are high in antioxidants and beta-carotene. Both can help detoxify...
