The feedback, buzz and excitement about Chef Michael after the TNO Secret Ingredient Cook Off Contest Press Conference was off the charts! Patricia (Danza Del Sol Winery) was completely floored by Michael and the complete and utmost professionalism of the entire Temecula Catering staff. She has never seen anything like it. Here are some examples [...]
Not only did the Temecula Hot Air Balloon and Wine Festival feature two and a half days of live music concerts and entertainment on two stages but the gourmet talents of Temecula Catering’s Chef Michael.
We would like to announce the Temecula Night Out “Secret Ingredient Recipe Cook Off” for July 31st 2011. Entrants will enter their “Original” Garlic recipe to Recipe@TemeculaNightOut.com for their chance to “Square Off” against one other semi-finalist. Five star chef Michael Cragg, will choose the two finalists from the email entries for the final live cooking battle to be held at Danza Del Sol Temecula Winery.
Doctor’s rarely get the recognition they deserve for the heroic efforts they make on a day to day basis to mend our broken bodies. Today, on doctor’s day, Inland Valley Regional Medical Center in Wildomar and Rancho Springs Medical Center in Murrieta made sure that their doctors knew they were loved.
Video of a birthday party for the one year old daughter of Susie and Jeremy from the hit VH1 TV show “The X Life”. Mike served a variety of fun appetizers for their friends and family. See what the partiers had to say about the food.
When I heard the menu featured Lobster and Filter Mignon, what intrigued me most was the method being used to prepare the beef: sous-vide. As a fan of Top Chef, I had seen this technique and heard what a wonderful way it was to cook food.
First published in TemeculaNightOut.com on Jan 15, 2011
Last night’s Temecula Night Out was a special journey into the world of Gourmet Chef Michael Cragg’s famed Cooking Class “Among The Vines” at Oak Mountain Winery. The comradery and kinship that everyone felt, from each student, Chef Michael and his staff, Valerie and Matt that being “In The Kitchen” all together created… such an unbelievable feeling in each of us… it is no wonder that we each felt the “Passion of Cooking” that Chef Michael feels everyday for his creative and awe inspiring craft.
First published in Valley News on Jan 7, 2011
Chef Michael’s greatest satisfaction is seeing the plates come back into the kitchen completely empty and knowing he has satisfied his guests. Michael says, “It’s hearing the Oohs and Ahhs that really make me feel like an Iron Chef”
First published on WebWire on November 1, 2010
Amid sounds of tinkling glassware and speeches given by the families and friends of the bride and groom, the staff arrived with the entrée course. Guests had a choice of Ratatouille Stuffed Chicken Breasts or a three inch tall Prime Cut of Filet Mignon, the latter a favorite of the bride and groom. The beef was butter like and was typically cut with a fork. Both were served with a delicious Roasted Summer Vegetable medley made up of broccoli, cauliflower, zucchini, yellow squash and carrot. Also included with the entrée was Roasted Rosemary Fingerling Potatoes, a favorite with the children who were not forgotten: homemade Chicken Fingers greeted smiling faces of the little ones.
WEBWIRE – Monday, December 13, 2010
Last week, trend setting Stuart Cellars (http://StuartCellars.com), a Temecula Winery, rewarded its members with gourmet food at a member only party. Breaking with the tradition in the valley of serving pasta and pizza at free winery events, Stuart Cellars felt it was important to pair their award winning wines with food that would showcase the true flavors of their quality wines. Chef Michael of Temecula Catering (http://TemeculaCatering.com) served three tantalizing appetizers, one for each of the newly released wines.
