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Category archives for: Video Cooking Classes

Gourmet Garden Salad

Gourmet Garden Salad with Edible Flowers

Temecula Catering has a Gourmet Garden salad with edible flowers will wow your guests!!! It includes wild arugula, Lola Rosa, asparagus, baby beet, petite carrot, orchid, heirloom grape tomato, white balsamic vinaigrette.

Truffeld forest mushroom roulade

Truffeld forest mushroom roulade

Truffeld forest mushroom roulade is a crowd favorite. The ingrediance includes chicken, caramelized pearl onion, garlic pomme puree, brandy blackberry demi glac.

Hamachi

Hamachi

Hamachi is a very ornate colorful salad with many edible flowers. It also includes compressed melon, pickled pearl red onion,raspberry ginger puree.

Caprese Skewer Log

Caprese Appetizer Log

One of Chef Michael’s recent favorite tools are medical pipettes. The chef fills these with various types of oils, vinegars, herbs and other flavors for the final flavor burst. The chef has transformed the traditional Capresse salad into an appetizer and served it using an italian cucumber.

Caprese Salad with Basil Glass

Caprese salad is one of the many salads that you would expect from a 5 star resort. Chef Michael has added his own touch with a Basil Glass created using a technique called molecular gastronomy.

Sous Vide Filet Mignon

Sous Vide Filet Minon

Sous Vide Filet Mignon served at a perfect 132 degrees for medium rare from edge to edge. Sous Vide Filet Mignon served at a perfect 132 degrees for medium rare from edge to edge.

Heirloom Caprese

Heirloom Caprese with Basil Glass and Pear Balsamic Reduction

The Big Drop

Compressed Watermelon with Shaved Ahi Tuna, Wasabi Caviar and Citrus Greens

Quad Flavors Appetizer

From the left: Sous Vide Tri Tip with Shaved Onion Rings, Crab cake with Red Pepper Aioli, Compressed Watermelon with basil grapeseed Oil and Balsamic Vin., Caprese Skewer

Duo of Gelee

Fancy Dessert

Duo of Gelee, Port and Honey Simple Syrup

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