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Delfiacco – Rosenfeld Wedding

administrator — Tue, 14 Feb 2012 02:58:00 +0000

Every bride has an idea about what their wedding should be; for some it’s a formal affair, for some it’s a fairytale romance, but for this wedding it was a party all the way. Janet and Rosie (short for Rosenfeld) knew from the start of the planning process that they wanted their wedding reception to remembered as the greatest party of the year. Janet and Rosie are known for the terrific parties they host so we knew this one was going to be the mac daddy of events. At first we (my wife and I) were on the invitation list and not the caterer of the party but my wife knowing Janet (they had worked side by side in the food business for many years) knew that no other caterer would proivide the level of service and the attention to detail that we would. so in the end it was my wife who convienced both myself and Janet that we were the only caterer who could do her wedding. Well talk about putting the pressure on us if we missed even the smallest detail we knew that if Janet didn’t notice it my wife would, so we had to make the event perfect. And yes we rocked it for both Janet & Rosie, and my wife too.

The reception was held at the Global Gallery and Sky Terrace, which is located 16 floors above downtown Orlando. While the weather was a little worrisome at first (there is a lot more wind 16 floors up then you might imagine) by the time the party started the only adjustment we had to make was to move the wedding cake inside. We call that a win!

The menu for the evening was featured action stations; each station featured and different grouping of menu items. In total there were 6 stations.

The salad station featured 2 salads, as well as an antipasta assortment of cured meats, aged cheeses, gourmet olives and roasted veggies.

The Salad & Antipasta Station

The seafood station was highlighted by a 5 foot ice deck covered in shimp cocktail, a blue crab salad served in miniture martiniglasses, freshly prepared sushi rolls and oyster Rockafeller presented on heated granite slabs andhot lobster & cheese dip.

The highlight of the carving station was chef carved filet of beef tenderloin, but in addition to this we served chicken picatta along with side items of Leek & Potato Au Gratin and roasted garden vegetables.

But the hit of the night was a made to order pasta station. This station featured all the ingredients any guest could possibly want and as they picked there favorites our chef cooked their meal before their eyes. Guests love this station ; the choices, the action, and flames, it is always a winner.

Pasta Action Station

An Action Station with Real Action

After their Meal guests could check out the coffee and cookie station – Yes, not only did they have a wedding cake Janet had prepared 100′s of fresh baked cookies for her guests – I must say I enjoyed a few of these myself.

Finally as their guests prepared to leave the party they were stunned to find a candy station that featured over 100lbs of gourmet candies, let’s just say the guests were like kids on halloween stuffing the bags with as much as they would hold.

The Maitland Art & History Center

administrator — Sat, 04 Jun 2011 19:53:55 +0000

In our 8 years of catering we still manage to find events to challenge us, the Maitland Art & History pARTicipation event was just such an event. The event by any caterers standard was a complicated event that normally would normally be planned over several months but as is not uncommon for us we had only a bit over 2 weeks to design, plan, and finally execute the event. The event was planned for 165 guests and begin in the Mayan Courtyard where hand passed appetizers and beer and wine would be served. When this portion concluded the event would move across the street and a 4 course meal with each course paired with one of seven wines that would be served throughout the night would begin.

The Maitland Art Center was established in 1937 by visionary American artist and architect André Smith

: The Art Center is one of the few surviving examples of “Mayan Revival” or fantasy architecture in the Southeast.

For the Hors d’oeuvres we selected 4 wonderful items; a sliced beef with herbed cheese on a toasted cristini, a Pacific rim duck breast on a Thai green papaya salad, roasted asparagus over white bean puree, and finally a grilled shrimp wrapped in Italian sliced prosciutto.

Our Hand Passed Sliced Beef with Herbed Cheese

Dinners first course was a spinach salad with toasted almonds and petite grape tomatoes drizzled with a tangerine balsamic vinaigrette and topped with Parmesan Fritas, which are like little chips made of toasted Parmesan cheese; this course was paired with a light Chardonnay. The second course was a Penna pasta in a butternut squash sauce topped with roasted walnuts and goat cheese crumbles; the pasta course was paired with a choice of Shiraz or Sauvignon Blanc wines.

The entree for this evening was a wonderful Chicken Saltimbocca served with Brocalini. The crowd loved the chicken and all worries from the staff of being served “rubber chicken” were put to rest when the crowd tasted this dish. The Chicken Saltimbocca was paired with a choice of Pinot Grigio, or Pinot Noir wines.

Lastly for dessert we created a Torta al Cioccolato Straberry a rich Italian cake topped with fresh strawberries and topped with White Chocolate Mouse. The dessert was to be paired with Moscato or a Sweet Red wine.

Finally to cap the night we ended with a coffee service.

While we unfortunately did not get a photo of all the foods we served the night will live in our memories, and hopefully the memories of those attending for a long time to come.

Please enjoy these pictures from the event.

Chefs Gone Wild 2010

administrator — Tue, 01 Feb 2011 23:27:18 +0000

Chefs Gone Wild

On October 30th 2010 iCraveCatering participated in supporting the Girl Scouts of Citrus Counties annual Chefs Gone Wild Event.

Girl Scouts of Citrus Counties (GS of CC) serves more that 18,00 girls and serves Brevard, Lake, Orange, Seminole, and Volusia Counties. Girl Scouting builds girls of courage, confidence, and character. One way GS of CC raises the funds needed to support its wonderful programs is through the Chefs Gone Wild Event which we were thrilled to have participated in this year. We competed in the Appetizer category creating a new and wonderful item specifically for this event.

Our creation was a Pacific Rim Duck on Toasted Buckwheat Cristini.

The Duck breast was marinated in a brine of Pineapple juice, Ponzu Sauce, and a touch of Molasses, then pan fried quickly to crisp the duck skin and finished in the oven until Medium Rare.

Once cooled the breast was sliced on the bias and placed on a toasted Buckwheat Cristini that had been lightly oiled and sprinkled with Hawaiian Red Sea Salt and topped with a Pomegranate Onion Relish.

The whole thing was then topped with a Pomegranate & Sake reduction with Micro Greens and Pomegranate Arils, to finish the dish it was dusted with charcoal smoked and plum flavored sesame seeds.

When people say that Food is about Pleasure, Joy, Flavor, and the experience of texture and taste they are talking about food like we created for this event.

This wonderful Appetizer presented all of the flavors and textures it takes to taste a fabulous dish, if you have every heard the term “it dances on you tongue” it refers to a dish that has all of the components and textures we can experience.

The duck had a richness of flavor, the toasted cristini had the chewy and crunchy components as well as the salty element we love. The onion relish and reduction and the sweet and slightly sour elements that we crave. The micro greens and pomegranate arils provided a slight bitterness to the dish. When one combines all of these elements in ones mouth and the balance is correct you get that whole mouth appeal and you are for that moment in love with food.

While we did not win first place I do know that 1st and second were separated by one vote and 2nd from 3rd by to votes so it sounds to me the real winners were the people who showed up to support the event, taste some wonderful food and provide the means that the CS of CC needs to keep affecting young girls in a positive way for 1 more year.

A few of the notable competitors entered in this years event included Chef Danial Rios of the J.W. Marriott /Ritz Carlton who has also appeared many times on Food Network Challenge, Chef Micheal Ortiz Sous Chef of Wolfgang Pucks Grand Cafe, and Chef Jeremy Mattson Executive Chef of Mitchel’s Fish Market.

See you next year and the 2011 Chefs Gone Wild event.

The Warriors in pre battle mode

Chef Anthony Delicately Preparing our Creation

iCrave Catering owner John Menendez with a couple of culinary student who each wish to one day own their own catering company as well.

KEL Ribbon Cutting Ceremony

administrator — Sun, 15 Aug 2010 14:10:08 +0000

KEL Attorneys and iCrave Catering

When the Law Offices of Kaufman, Englett, and Lynd (KEL) were planning the firm’s Ribbon Cutting Ceremony they needed a caterer who would provide exceptional quality, service and presentation. There were many special guests scheduled to attend the event. Orlando Mayor Buddy Dyer, City and County Counsel members and members of the Chamber of Commerce to name a few.

Orlando Mayor Buddy Dyer and iCrave Catering Owner John Menendez

While iCrave Catering was not initially selected to provide our services when the original caterer canceled due to a health issue, the firm was left with just days to find someone who could provide the exceptional services they had expected. Luckily, the original caterer and iCrave Catering although “competitors” in the same field know and respect each others work; so they knew when they recommended us to take over the job we would provide the firm with the same level of service they had planned to. Thanks to proper planning and cooperation between the two caterers iCrave Catering was able to provide a seamless transition based on the original catering plan.

In addition iCrave Catering added our signature Spicy Crab Dip and our chilled Rustic Grilled Vegetable assortment without added cost to the client. iCrave Catering went above and beyond to ensure the event was flawless by providing our china dinnerware and glassware also without added cost to the client.

We chose to decorate the buffet in a blue fabric which highlighted the blue in the KEL logo. In all from the food to the decorations, , every detail was considered and came together perfectly.

The Food Buffet at the KEL Ribbon Cutting Ceremony

The event was a huge success and everyone loved the food as well as the presentation. iCrave catering, saving social occasions, one function at a time!

The KEL sign is the newest addition to the Orlando skyline

Asbury Theological Seminary Florida Conference

administrator — Tue, 27 Jul 2010 21:32:43 +0000

When Asbury Theological Seminary hosted its Florida Conference for an all day meeting they turned to us to provide lunch for all 120 guests.? We went with a whimsical beach theme to match the soup and salad buffet we presented. We presented 3 of our Hand Crafted Soups and paired them with 3 Prepared Signature Salads as well as as build your own salad bar. Fresh baked rolls along with a refreshing beverage station rounded out the main course.

Asbury Luncheon

For Dessert we prepared a huge assortment of Bite-Sized Desserts. These are a lot of work but the guests absolutely Love these enjoying 1, 2, sometimes 3, or maybe even 5 of these tasty treats. We offered 3 flavors on this day, Carmel Delight, Coconut Cream, and Strawberry Shortcake.

These Bite-Sized Desserts were a Huge Hit!

Fully Recharged after a refreshing lunch the conference returned to their meetings and tackled the tasks they had gathered for.

Gibblin Nash Wedding

administrator — Mon, 31 May 2010 22:01:42 +0000

Congratulations to Erin and Kyle on their Wedding Day.
Thank you so much for letting us share this day with you.
The Wedding was held at the Winter Park Civic Center in February 2010, February is a great Months for Weddings in Florida and the weather did not disappoint anyone on that day.

A beautiful night for al fresco dining

Fine Dining at it’s Best

administrator — Tue, 04 May 2010 02:59:31 +0000

Luckily every meal doesn’t need to be a visually stunning event with exceptional food; but when it does iCrave Catering is ready to serve.

Asparagus with White Bean Puree

Extreme Cuisine

administrator — Mon, 19 Apr 2010 21:47:37 +0000

Whether a simple catered lunch or a full blown extravaganza like the one pictured once you enjoy the ease of entertaining with iCrave Catering