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Temecula Catering
Category archives for: Beef

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.

Clean and Sous Vide a Filet Mignon — Temecula Cooking Classes

The ideal way to prepare a Filet Mignon is using Sous Vide. This is the method the most exclusive hotels and restaurants prepare high end cuts of meat. Temecula Catering demonstrates this technique in many of its Temecula cooking classes.

Jamaica Jerk Beef and Chicken Kabob

jamaica jerk

America has adopted Kabobs as a favorite summer dish, Chef Michael has taken them one step further by adding a Jamaica Jerk Rub.

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