Wednesday, August 31, 2011

Ladies Garden Party

It was a pleasure to have catered a ladies garden party yesterday in Hillsborough, Ca., the weather was perfect!  My client wanted to celebrate her children going back to school with style, and why not.  She had invited many moms from the school her children go to.  I'm sure much relief to all mom's that school had started and what a perfect way to celebrate, by having a beautifully catered luncheon with small bites out by the garden and pool.  Butler for Hire Catering in the San Francisco Bay Area made it happen with panache.
Strawberry Topiary, how fashionable and chic....perfect for a garden party!

Ladies Garden Party Buffet, I love the triple waterfall in the background, looks so refreshing

Summer Vegetable Israeli Couscous Salad served in spoons

Mini Turkey, provolonne, pesto & dijon pannini

Couscous salad, chinese chicken salad in mini "take out" containers with chopsticks & lemon blueberry bars

Fruit Kabobs and Antipasto Skewers are sure to please

Chicken Apple sausage rolls with hot & sweet mustard

Strawberries...they almost look like they grew in this pot

Ladies that are captivated over this stunning buffet

Ladies mingling and nibbling

Lemon Blueberry Bars for the sweet ending of a beautiful day....until the next time.

Saturday, August 27, 2011

Romantic Anniversary Dinner For Two

Shrimp Cocktail with Hearts of Palm, Oranges, Avocado and Brandy Remoulade Sauce
 Tuna Tartare on Crispy Wonton with Edammame Wasabi Puree
 Almond Stuffed Dates wrapped with Bacon
 Butternut Squash Soup with Creme Fraiche and Roasted Pumpkin Seeds
 Watermelon Salad with Mixed Greens, Candied Pecans, Dried Cranberries & Champagne Vinaigrette
 Braised Short Ribs with Wild Mushrooms, Buttermilk Roasted Garlic Mashed Red Skinned Potatoes and Roasted Asparagus with Balsamic Glaze and sliced Almonds
 Warm Chocolate Molten Cake with Milk Chocolate Ganache, Raspberries & Vanilla Ice Cream

It's not that often that I get the privilege to cater a dinner party for two with a server no less!  I was happy to please my two new clients with a special 5 year anniversary dinner for two at their home.  What could be more romantic and cozy than to have your own party for two catered!  You could do the same by calling me and having me cater your next special event from two to two hundred!  Just go to my website at and see what wonderful catering that we can do for you!  You can be a guest at your own party.  Always fantastic food and service with catering in the San Franciso Bay Area.

Saturday, August 20, 2011

Curry Corn and Crab Hushpuppies

Served these yummy morsels at numerous parties that I've catered, good way to use your summer fresh corn! Remember...Good Food is Always in Style!

Curry Corn and Crab Hushpuppies

With Curried Honey-Mustard Dip


· 1 cup yellow cornmeal (not too coarse)
· ½ cup all-purpose flour
· ½ tsp baking powder
· ½ tsp baking soda
· ½ cup buttermilk
· 1 egg
· 2 tbsp melted, unsalted butter
· ¼ cup thinly sliced scallion greens
· ½ cup lightly cooked corn kernels (or raw)
· 1 cup crab meat
· canola oil for frying
· kosher salt
· freshly ground black pepper
· 1 teaspoon curry powder


1. In a bowl, mix the cornmeal, flour, baking soda and powder and curry powder

2. In a separate bowl mix the buttermilk, egg and melted butter. Stir the dry ingredients into the wet, being careful not to over mix

3. Gently fold the scallions, corn and crab into the batter, season with salt and pepper

4. Let the batter rest for 20 minutes before frying

5. Heat the canola oil in a pot or deep fryer to 350ยบ. Drop spoonfuls of the batter into the oil, cooking until golden brown & delicious, about 3 minutes. Drain on paper towels and sprinkle lightly with salt

6. Serve immediately with Curry Honey Mustard Sauce

Curry Honey Mustard Sauce

· ½ cup Creole mustard
· ½ cup of Mayonnaise
· ¼ cup of honey
· 1 teaspoon curry powder

· How-to
· Stir mustard, honey, mayonnaise and curry powder together

By Joseph Sciascia of Butler For Hire Catering…Good Food is Always in Style!

Sunday, August 14, 2011

Fig and Goast Cheese Crostini

I have served my fig Crostini at numerous events that I’ve catered…. it’s fig season now and I’m so excited. My favorite fruit!

Fig and Goat Cheese Crostini

Makes 24 hors d’oeuvres


1 baguette, sliced into 24 –(1/2 inch-thick) diagonally cut pieces

12 oz soft mild goat cheese at room temperature

1 bottle of balsamic glaze, usually at most gourmet stores

½ cup of toasted Pepitas (pumpkin seeds)

about 8 fresh ripe figs, cut into ¼ inch slices

¼ cup of Olive Oil

fresh salt and freshly ground black pepper

arrange cut baguette slices on baking sheet and brush tops lightly with oil. Bake in preheated *350 oven until lightly toasted and golden brown, about 7 to 10 minutes.

Assemble Crostini:
Spread each toast with goat cheese, top with 1 or 2 slices of fig, depending on how big the slices are, sprinkle with salt and pepper, drizzle a little balsamic glaze and sprinkle with pumpkin seeds on top and ENJOY!

Thursday, August 4, 2011

Roasted Chicken with Potatoes, Carrots, Onions and Bacon YUM!

looks like this bird is ready for the oven!

Roasted Chicken with Potatoes, Carrots, Onions and Bacon

Prep Time: 15 Minutes

Cook Time: 1 ½ to 2 hours


1 (5-6 pound) roasting chicken

6 small to medium russet potatoes or other potatoes you have on hand

1 large onion, cut into 1 inch slices and then cut into quarters

6 carrots, peeled and cut into thirds

1 lemon, halved

2 teaspoons chopped garlic

2 teaspoons of Herbs de Provence

Kosher Salt

Fresh ground pepper

1 tablespoon Worcestershire sauce

½ cup dry white wine

2 teaspoons paprika

4 to 6 slices of bacon


Begin with preparing your ingredients by cutting your potatoes in half and then in half again. Peel and slice your onion into 1 inch thick slices and then into thirds. Peel your carrots and cut them in into thirds if they are skinny, if thick, cut in half lengthwise and then into 2 inch pieces. Then cut your lemon in half. Add your potatoes, onions, peeled carrots and 2 tablespoons of olive oil to a roasting pan. Season with salt, pepper, 1 teaspoon of the Herbs de Provence and 1 teaspoon of the paprika, toss together well and then add ½ cup of wine and the 1 tablespoon of Worcestershire sauce.

To prepare your chicken, remove the bag of giblets from the inside of your chicken. Thoroughly wash your chicken with water, inside and out. Then pat your chicken with a paper towel until completely dry. Generously season the inside of your chicken with salt and pepper. Season the outside with salt and pepper as well and sprinkle the remaining Herbs de Provence and Paprika on the outside of the chicken. Place the two lemon halves and the garlic inside the cavity of the chicken. Place chicken on top of the vegetables and wrap the bacon around each leg and two slices cross wise on top of the chicken, this will help baste the chicken as it cooks and add great flavor to the entire dish.

Bake at 425 degrees for 1 ½ hours to 2 hours or until an instant read thermometer reads 180* Fahrenheit. (Insert the thermometer in the inner thigh area near the breast of the bird, but not touching bone) Then remove from oven and cover with aluminum foil. Let your chicken sit for 15 minutes.