Harvest is the gathering of crops. We named our catering company Harvest because our philosophy is based on sourcing local sustainable organic ingredients and honoring the people who grow them. Our menus are directly based off of the “Harvest” of our local farms which we call “Farm Driven Modern American”. We have seasonal sample menu’s created to inspire you and to help you envision what our Chef, farms and season have to offer. We pride ourselves on creating event specific menus to ensure a one of a kind experience for our client.
“The Best, Not The Rest” – we strive to be the best, always giving our best and won’t settle for anything less.
View image galleries of our catering events below
Harvest
Sample catering menu ideas
Little Gem Caesar
Beet & Strawberry salad, arugula, ricotta salata, rhubarb vin
Heirloom tomato & Watermelon salad
spring mix, basil, kale & red quinoa, feta, pickled beets, shaved fennel, crispy bred crumbs, lemon, thyme
Mini tacos or sopes
al pastor, carnitas, kimchi short rib, sumac pork belly
Farmers plate
a harmony of vegetables using multiple techniques from our farms
German butterball
potato, provencal powder, garlic chive, crème fraiche
Agnolotti
artichoke, goat ricotta, vermouth cream, nasturtium
Lobster Ravioli
mascarpone, fava bean, corn puree, Meyer lemon butter
Beef tartare
kimchi, pickles, cured egg yolk, jalapeno puffed rice
Pork belly sushi
hoja santa, pickled watermelon rind, plum gastrique, pickled chile, finger lime
72 hrs short rib
fried rice, kimchi, fava beans, slow cooked egg
Sous Vide Fried Chicken
smoked heirloom tomato jam “bbq sauce”, corn soubise, charred Brussel
Arctic Char
cauliflower beet puree, butter basted cauliflower, roasted beets, kale chicharron
Stripe bass
lobster emulsion, parsnip puree, fava beans, swiss chard
Kale flour linguine & Clams
chorizo, heirloom water cream, cotija
Kale fettucine
rabbit sausage heirloom ragu, goat ricotta salata, pecorino, micro basil
Hanger steak
charred asparagus, braised Cipollini, butter ball potato, cabernet veal reduction
Sous Vide Crispy Chicken Breast
Yukon puree, blue lake beans, shiitake jus
72hr Beef cheeks
balsamic veal glaze, charred baby broccoli, sun choke puree
72hr Short Rib
potato pave, roasted carrots, braised pearl onions, smoked rosemary veal reduction
Grilled flank steak
roasted tomatillo salsa verde, crispy potatoes, shishito peppers
Aussie Rack of Lamb
goat cheese potato croquet, asparagus, cherry cab reduction
For Events and Catering
ChefSteveBrown Copyright ©2016
ChefSteveBrown Copyright ©2016