Month: July 2019

Chef Luca had the honor of catering Tonya’s birthday bash in Las Vegas! We met Tonya in Telluride when we catered a dinner for her there, and she asked us to come to Vegas to cook her birthday dinner.

Appetizers

• Sun dried tomato and basil focaccia, roasted red bell pepper aioli, bacon, parmesan, and cucumber canapés
• Strawberry basil balsamic and goat cheese crostini
• Rum glazed bacon wrapped pineapple

Salad

• Mixed greens, cucumbers, and toasted almonds, drizzled in a blueberry balsamic reduction, tossed with wild blueberries and gouda goat cheese.

Dinner

• Aglio, olio, peperoncino pasta (garlic, olive oil, Italian chili pepper, tomato, basil, and shrimp tossed in angel hair pasta)
• Lemon and Thyme marinated chicken served with sun dried tomatoes and creamy pesto pasta
• Artichoke, asparagus, parmesan and lemon pasta

Dessert

• Lemon and lavender poppy seed cake
• Banana bread with candied pecans glazed in a hazelnut spread

We’d love to help with your next Telluride catering event, no matter the size. Contact us today to reserve your date!

The Cox Wedding in Telluride was our first big catering event since moving to Colorado. We cooked for 100 guests and the light rain made for some incredible views and pictures! The bride asked us to finish the night with a post dessert charcuterie and olive bar and a cheese quiche, which was a unique and fun way to make sure everyone left full and happy after all that dancing.

Appetizers

• Tuscany Marinara Meatballs with Parmesan cheese
• Mini BLT Canapés
• Watermelon Caprese Skewers
  watermelon, tomato, fresh mozzarella drizzled with a basil balsamic glaze
• Fresh basil & Parmesan focaccia served with a roasted red bell pepper aioli, cucumber and bacon

Entrees

• Mixed greens garden salad with a light balsamic vinaigrette 
• Garlic, basil, red pepper, fresh tomato, and basil with shrimp tossed in angel hair pasta
• Beef and ricotta lasagna
• Chicken and mushrooms served in a red wine and truffle cream sauce with penne pasta