Monday, December 28, 2009
Wednesday, December 23, 2009
- A panini of roasted butternut squash slices, roasted garlic, fried sage, mozzarella, and provolone (which has the option of adding proscuitto). Upon taste testing one of the cooks said "wow, I don't like butternut squash and that is awesome."
- Another cold vegetarian, tons of avocado seasoned with lemon and salt, cucumber slices, sprouts, tomatoes, mama lils peppers, and provolone.
- The Latronka. A huge 8 ounce pastrami bomb. All the same fixings as the original 'just big' pastrami. House made sauerkraut, russian dressing, and swiss cheese. Plus we add some mild deli peppers.
Monday, November 30, 2009
Thursday, November 12, 2009
Join us for dinner. We can seat around 24. Arrive at 6:15, share a glass of bubbly and a few appetizers, dinner to start in a timely fashion thereafter. Menu goes something like this: bi-colored soup, white and purple salad, something that went baaaaa, and dessert from the Colville Street Patisserie. (menu accomodations made if possible.)
Price: $50 a person, beer and wine not included, wines promise to be yummy and attractively priced. All guests seated family style, bring good cheer and conviviality, if you bring wine corkage is $10 and sharing will be... expected?... required?... who wouldn't want to share with so many new friends?
Email for reservations and our long list of requirements at email@example.com
Friday, November 6, 2009
A few notes on the menu. The pastrami is very good... so good I can't even really work out how we can make it much better... and that kind of bothers me (this pastrami thing has become an obsession, anything that takes twenty-some days to cure gets under your skin). The meatballs make me happy, as they did to the couple of new yorkers who stopped in the other day. I want to eat the chimichurri sauce for the flank steak on nearly everything. And thank goodness Becca made a beautiful little roasted pear salad at home a few weeks back... its my favorite adding grilled chicken; a lovely light lunch. If there is a better condiment to place on a sandwich than Mama Lils Peppers I would like to eat it. And the silly paninis we served at the farmer's market the last couple of years are still mighty tasty.
All in all I think it is a place I would like to eat at (hope you feel the same)... now if I could only find some time to sit down and do that I will be a very happy man.
Thursday, November 5, 2009
This morning we will walk in and it should resemble 'a normal, what everyday should look like', day. We may even let a person or two walk in and order. Monday is the official open day. Woo hoo.
Tuesday, October 27, 2009
Wednesday, October 21, 2009
meatball, hoagie roll, roast garlic marinara, whole milk mozzarella, garlic 6.95
pastrami, house cured sauerkraut, russian dressing, swiss cheese 7.95
porchetta pork loin, aioli, lettuce * 6.95
turkey, bacon, provolone 6.35
italian meats, sun dried tomato spread, whole milk mozzarella 6.35
portabella mushroom, roasted red peppers, basil, provolone 6.35
italian hoagie, mortadella, sopprasetta, salami, coppa, 7.95
mama lils peppers, shredded lettuce, provolone, oil and vinegar
rotisserie turkey, avocado, green leaf lettuce, provolone 6.95
flank steak medium, chimichurri, mama lils peppers 7.95
roast beef, blue cheese, caramelized onions green leaf lettuce 6.95
grilled chicken, basil mayonnaise, tomato, green leaf lettuce 6.95
veggie, hummus, cucumber, feta, kalamata olives, red peppers, sprouts 6.95
garden delight, seasonal vegetables, changes often
caesar, chopped romaine, croutons, parmesan, (add grilled chicken) 5.95 / 7.75
green leaf, roasted pears, blue cheese, candied nuts, vinaigrette 5.95 / 7.75
(add rotisserie turkey or sautéed chicken)
spinach, provolone, toasted almonds, sun dried tomatoes, 5.95
roasted onions, balsamic dressing
mixed green, carrots, cucumber, red peppers (choice of dressing) 4.95
hot liquid ones
two soups made daily, always one vegetarian (6 oz, 10 oz) 3.50 / 5.00
double chocolate brownies 1.25
chocolate chip cookie, coconut cookie, pecan chocolate tartlets 1.10
Monday, October 19, 2009
This weekend we did a few smaller events: a 40th birthday party at Mannina Cellars, a drop off dinner for some Whitman folk, box lunches for a bunch of geologists on a wine terrior field trip, and a wine dinner at Dunham Cellars for a group from Seattle. Here is a photo of the soup at Dunham, pureed cauliflower (actually quite light, chicken stock and half and half, no cream) with a mushroom duxelle cream, truffle salt, and cauliflower croutons. Pretty yummy.
Monday, October 12, 2009
Slowly but surely we are getting there. If you walk by the storefront it still looks a long ways off, but its not really. This week the ac unit is installed, drywall gets done, and concrete patching finished. Rough plumbing is done, electrical is almost entirely complete, and we got it painted Sunday.
Sunday, October 4, 2009
Palmares: A few recent customer comments.
"I didn’t get a chance to see you before you left, but wanted you to know how much we enjoyed the lamb lunch. It was heavenly! Thanks for hitting another one out of the ballpark!" - Kirsten
"John, The dinner was fabulous. And, let me tell you, this group isn't always easy to please. Everyone was still raving about it today. You NAILED the tenderloin. It was perfectly cooked. The vegetables were fresh and amazing and the dessert was totally yummy! Thank you for making Kurt's birthday wonderful! If you ever need a testimony for a client, let me know."
"John I meant to email you last Friday - our lunch was AMAZING! Everyone gave you 'high 5's' - thanks so much. It tasted great - just my kind of food - fresh, wholesome! Your presentation was nice too." - Laurien
"That was the best lamb we have ever had!" - Mary Jane Fehrenbacher (She grows the lamb, I cooked it for Sheep to Shawl, her lamb is really spectacular, it is what I bring to any wine dinner we do lamb for, truly special stuff)
"I heard that Jen’s party was delightful as I knew it would be. I just wanted to say thank you again so much for making it a special evening for the girls. They loved the “lesson” and I understand that the food was outstanding as well." - Sara
Even got quoted in the paper from the Sheep to Shawl luncheon:
The owner and operator of Graze Catering was serving braised and grilled lamb with a Harissa sauce. “I love it. I absolutely love it. It is probably one of my favorite meats to work with. And it’s a great local product,” Lastoskie said, noting Fehrenbacher’s lamb goes great with local syrahs.
Now that the Summer is over, and the slower days and cooler weather have returned, it is time to finally get down to business and get this storefront rolling.
First step: buy lots and lots of stuff.... and then go back for more.
Tuesday, September 1, 2009
Monday, August 31, 2009
Tuesday, August 18, 2009
We are so appreciative of the wonderful lunch you prepared for our wedding at Grant House. The entire menu was fabulous, with such wonderful attention to detail. From the fresh vegetables (those heirloom tomatoes--oh, heaven) to the delicious dolma to the outstanding flank steak skewers (I think several people wept at the experience of eating them) everything was perfection. Our guests loved their meal and your ears must've been burning from all the compliments. You made our special day all the more special. Thank you for everything. I really look forward to eating your food as soon as I can. We will certainly recommend you to anyone looking for the best." --- all best, Marie and Rick (Wedding luncheon for 50)
- I am always running into clients who would make really really really great catering coordinators. Amanda from the Washington State Dental Association would be perfect. When she tried to book us for their yearly gala event, which they hope to hold at Basel Cellars... in 2012, I knew she would be perfect for the job.
Sunday, August 9, 2009
So here is what Graze Catering has been up to the last month and a half.
Shanna got hitched at a private residence and we did a family style dinner under a big old tent and a pretty blue sky for a bunch of people. And Caitly and her beau tied the knot and partied down at Mill Creek Garden.
The Columbia County Grain Growers ate a bunch of prime rib at their annual meeting, and the Farm Credit folks let us grill up some tasty meat at Mannina Cellars for their special guests.
Prescott High School held their annual all class reunion and Reininger hosted some folks for a good old fashioned hootenanny. Rachel's daughter had a reheasal dinner on the Fourth of July, and the folks at Con Agra had us back to do a posole feed for their entire work crew. Then we went back to Reininger for a WSU event, and then back again for a really fun and yummy intimate dinner.
What Now Productions let us cook lunch and dinner for an entire month for a movie shoot, Leah got married at Mill Creek Garden, Kristi got married at the future site of Reynvaan Family Vineyard, Sykes had us do a company bbq for 800 employees, Washington Dental Association ate like kings at Basel Cellars, Carrie and Dean tied the knot at Mill Creek Garden, Nikki bound herself in matrimony and threw a big old party at Assumption Parish Hall, Tracy's daughter tied the knot and we cooked it up at Three Rivers Winery, Shakespeare UnCorked let us host their pre-opening night dinner, and Rick and Marie hitched up and had us do a really pleasant luncheon.
Somewhere in there the family went camping in Hood River, the wife and children went to Portland, the wife and I escaped without children to Joseph OR for one glorious and peaceful night, my softball team reached the championship game before losing in heartbreaking fashion, and I missed the 2009 Walla Walla Wiffleball Tournament due to a very special wedding (even though I vowed to cater and win the thing last year, I re-vow for 2010).
And just this last week a space came up for lease downtown... there may be a few more hours in the day.
Monday, June 22, 2009
I just wanted to tell you how impressed and utterly amazed I was by your quick and perfect set-up, great servers, and most of all, your fantastic food! I knew you guys were good but WOW.... we were blown away and so were all of our guests. I had at least 10 people independently comment on how fantastic the food was and how pleasant the whole wedding was... which would not have been possible without you and your crew. It was such a pleasure to work with you...
So, please pass along to your servers and staff how pleased we were by the top-notch, friendly, efficient service and to you: what an amazing meal. We LOVE good food and eat out frequently at delicious restaurants and your food was some of the best I've had.
Thank you again for being so easy to work with and helping make our wedding night and party memorable and highly enjoyable.
All the best,
Carolyn (& Pete)
Wednesday, June 17, 2009
- Greek Mothers. Pete's mom approached me towards the end of the evening and offered beautiful words regarding our food and service. I thanked her profusely and asked if the buffet was Greek enough (as this was our first crack at a Greek themed... anything). "It was soooo Greek!" she exclaimed. "Oh my goodness, my husband even told me this is better and more Greek than his cooking!" Kinder words could not have be offered.
- The Grill at Dunham. We grilled/roasted 20 whole chickens that had been marinating in oregano, lemon, pepper, and salt for 24 hours. That machine is incredible, it sounds like a jet engine when the burners are on. I can't wait to use it again.
Wednesday, June 3, 2009
We kicked off the wedding season in grand style Saturday. Andrea and Marc celebrated their union at Hence Cellars with 175 guests and a huge appetizer buffet. Michaela and Taylor filled Areus for a 130 person family style meal blowout.
Taylor and Michaela's Menu
- passed appetizers during cocktail hour
- whole leaf ceasar salad, poached salmon, poached shrimp, seared scallops, garlicky croutons
- red wine glazed grilled beef tenderloin with bordelaise sauce, rosemary grilled chicken with herbed vinaigrette, israeli cous cous and spring vegetables
- blanched asparagus, roasted walla walla spring onions, sauteed morels
Andrea and Marc's Menu
- too many appetizers to list... here are the highlights
- deviled whole egg, caper, shallot, dijon, mayo mixture
- french styled pulled pork
- paninis, turkey and bacon, portabella mushroom and roasted red pepper
- shrimp and scallop skewers with lemon butter
New (not so) Favorite Things:
- My son was born 5 1/2 years ago. After a short nicu stay and a healthy period of growth the head lady and I threw a party in his honor. I was a teacher at the time, but did the food for the 70 or so guests out of our little kitchen. It was a Spring theme, asparagus, grilled oysters, a picnic ham, and one of my favorite things ever, deviled eggs (a version ever so similar to Chef Rick Mahan's at Waterboy in Sacramento). To be tricky, I perfectly hard boiled 150 eggs, had my 80 year old grandmother peel most of them (she always wants a job, to this day she reminds me of her slow egg torture) (which left us with 100 perfectly intact eggs), sliced off a bit from the bottom, sliced off a cap from the top, scooped out the yolk (which left us 80 intact eggs), made the deviled mixture, piped the mix into the standing eggs (which left us with 70 intact eggs), and put the original top back on. The end result is a standing hard boiled egg, unblemished, filled unbeknowst to the guest with pure delight. I was thrilled with the result, but downcast due to the amazing amount of time and effort it required. I vowed never to do them again for more than say... ten people. But I am stupid, and forgetful, and temporarily lost my mind when discussing the menu with Andrea and her mother (Anne from Amore Flowers). And so I agreed, no proposed, to do my special eggs for 175 people. And the day before the reception I spent 5 and 1/2 hours working on eggs... only eggs. So again I proclaim (and will probably forget) to never again do my special eggs for more than 10 people.
Monday, June 1, 2009
From Shari and Otto's 25th anniversary dinner at Longshadows. A four course family style meal. Arugula and Beet Salad, Sweet Onion Soup and Caramelized Onion Custard, Olive Oil Poached Halibut with Red Onion Jam, Fehrenbacher Farm Leg of Lamb with Crispy Polenta Cakes and Creamed Spinach, Dessert from The Patisserie.
"John: We can't thank you enough for what was truly the highlight of our anniversary weekend. Our dinner at Longshadows was absolutely amazing, from the appetizers through dessert. I could live on that beet salad! The tables were beautiful and your crew did a great job. Right down to the full moon and beautiful view, the evening was perfect. If you ever need recommendations, please use our name. We think we had one friend taking pictures that night. We will check with him and forward you anything we have."
Thanks again.Shari and Otto Klein
From the Kirkman House luncheon. A plated composed salad, Butter Lettuce Leaf with a Roast Chicken Waldorf Salad, Patisserie Mini Croissant, Blanched Asparagus with Romanesco Sauce, and a Perfect Hard Boiled Egg.
"Hi John, Thank you so much for all of your hard work; I cannot say enough about the perfect meal and service for the Kirkman House’s inaugural luncheon! The mix of foods, the portions, the presentation….it was all wonderful. I look forward to working with you in the future."
Regards, Kirsten R. Schober Executive DirectorKirkman House Museum
Friday, May 22, 2009
"My name is Kristy Guldhammer. You probably don’t remember me, but you catered some very delicious food for my dad’s 90th birthday in December 2008. Every time I think back to that event, I think of the wonderful food and how much I appreciated how you guys braved that snowy winter night to make our party such a success. Thank you, thank you, thank you for the effort you had to make so that it could happen for us. I had many comments about the high quality of the food, and I have made four or five referrals to Graze Catering as a result of that event. People just loved your food."
And from the Steelheaders crab and shrimp feed.
"We went to the Tri State Steelheaders Crab feed on May 14th that Graze catered. I wanted you to know that all of the salads, bread and beans that you provided were wonderful! I just loved the spinach salad and the asparagus salad. Those were fantastic. Good job and very well done! Thank You"….Jan Torland
And from my wife.
"Oh, honey! You are so great. But why do you cook nice food for other people and make the children and I eat leftovers."... Becca
I guess you can't please them all.
Friday, May 15, 2009
A note from Libby, who coordinated the Desales senior class dinner at the Wine Country Golf Club.
"Dear John and Crew,
Thank you so much for the awesome catering job you did for our senior class dinner last Sunday! People are still raving about the food! .... Thanks again! (and send any recipes you share my way.)" - Libby
And another one. A note from Forgeron regarding their brunch.
"Everything was Awesome!"
Thursday, May 7, 2009
Went to the ACF Conference in Seattle to watch my friend Jeremy's culinary team compete and win a gold medal.
Did the Whitman Alumni 40th reunion dinner at Basel Cellars
A shot of the tent at the new Wine Country Golf Club.
Tuesday, March 31, 2009
Sherry and garlic chicken wings
Wednesday, March 11, 2009
Monday, March 2, 2009
OMG! You did a FABULOUS job! Everyone ranted and raved for the rest of the week-end about the food...and the details/essence of every dish....."the tomatoes! the vinegrette! folks that typically aren't fans of polenta LOVED yours! the lamb was perfect...and the food was hot! the ratatouille! the appies!" John, things flowed so nicely for our casual group. I got to really enjoy myself as a host. Bottom line....you took care of me and my guests beautifully! And dear Morgan, so helpful.
I found you via Google and your blog. The images and copy of your blog just spoke to me. I am so grateful for your professionalism, talent and gentle demeanor. I can hardly wait to recommend you to someone from my world here on Bainbridge Is/Seattle area.
Your work is so about "making memories" in peoples lives. What a mantra to guide you through your life. We live in such a wild world these days...what will tomorrow bring? No matter what, our dear friends and my dear husband received a gift of friendship, love and celebration...and you played a big part. Thankyou from the bottom of my heart!
With great fondness,
Debbie and birthday boy, Mike
See a bit over the top, but we gladly take it.
(see, even I can get a bit carried away sometimes)
Saturday, February 28, 2009
A note from Cheryl in Dayton regarding the buffet dinner we did last month. We have been to Dayton twice now in our two and a half years of business. Hopefully we will return many times over.
"Thanks so much, John. It was just wonderful. People raved about the food. I was trying to find my checkbook when Traci said you would bill me. Feel free to do that by email. I called Traci this morning to thank her. Would you please thank Nick for me and let him know there is a gratuity coming. I’ll send it along with my payment.Many thanks again, and several people have already inquired about your catering service, so I bet you’ll get some more business from others down the road."
Friday, February 20, 2009
I was a junior high/high school science teacher in my previous life/career. When the family and I headed North from California I got the crazy idea to cook for a living (more like enacted, I had the ‘got’ part a long time prior). I liked teaching and was pretty darn good at it, but the siren call of the sauté pan was too much to resist.
I loved summer vacation, as do all teachers. There was a saying that the bad teachers really liked to laugh at “what are the three best reasons to teach?… June, July, and August” In the catering world we are just ending “June, July, and August” and the real work begins again. Oddly enough, during this ‘Summer Vacation’ my previous life has resurrected itself; I am teaching two classes for the culinary program at the junior college. It is a kick in the pants to teach what I love (my wife says the thrill has more to do with talking to/at a captive audience than the teaching part).
Here are my students for the quarter. Six individuals I get to mold and influence (hopefully for the good!). They have made tremendous progress in only six weeks. This week in a five hour class they produced:
- 5 gallons of veal stock
- 3 gallons of roast chicken stock
- Two versions of French tomato soup
- French onion soup
- Asian vegetable soup
- Two different chicken and tortilla soups
- Three versions of béarnaise sauce
- Four versions of avgolemono (Greek lemon sauce similar to hollandaise)
- And three cut fingers.
Pretty impressive! Cheers.
Saturday, February 14, 2009
A saute of heirloom cherry tomatoes, fresh cayenne peppers, garlic, and basil. That weekend was my first experience with a padron pepper, a small mild green Spanish pepper. We got an order at Lovely Hula Hands, quick fried with extra virgin olive oil, sea salt, and a few cherry tomatoes. I was smitten... we all were. Found the grower at the farmers market but they were all sold out (they did have fresh coco beans though, and that my friends was a very good thing, which made a great accompaniement to the fish, this rambling has got to stop)
An about to be roasted wild mushroom and potato gratin, no cream, chicken stock, butter, herbs, covered for the first roasting and uncovered for a bit of caramelizing. Yummy.