Gourmet Adventures Catering

Introduction: Now on its 18th year of service, Gourmet Adventures Catering, under the direction and ownership of Chef Al Goldberg, continues to bring incomparable excellence to both social and corporate special event catering with creativity, style, and flexibility. Our catering business is geared towards promoting warm social get-togethers. The food is intended to bring the group together for a night of vivacious conversation as well as a delectable meal. Good food has the capacity to convey emotions just like any language! With loads of creativity, a sense of adventure, and fresh ingredients, our goal is to tease the taste buds by providing party goers a unique gastronomical experience. We offer our services at your home, clubhouse, office, or even on your airplane or yacht! Below is a list of possible menu items. Cold hors d'oeuvres: All of our hors d'oeuvres are also available on small plates for a tapas bar or small-plate buffet. It is a big hit with flavorful and fun presentations, a wonderful addition to any event! From the sea, we offer the following: * Sesame-seared tuna on a crispy wonton with a cucumber mirin slaw * Smoked salmon with chive cilantro creme fraiche in a dill crepe * Curried crabmeat in cherry tomato * Assorted sushi and maki rolls: ahi, eel, cucumber, California, avocado, spicy tuna * Grilled shrimp cocktail canapes with a snow pea and a saffron aioli * Shrimp vegetable summer rolls with a sweet chili dipping sauce * Tuna or salmon tartar on Belgian endive * Potato pancake with smoked salmon, sour cream, and American caviars * Lobster canapes with American caviars and snow pea * New potatoes stuffed with creme fraiche and American caviars * "Viagra"� shrimp cocktail with a spicy mango cocktail sauce * Smoked salmon pizza with sour cream, asparagus, chives, and caviar * Caviar pie tartlets * Snapper and scallop coconut ceviche in a shot glass Our veggie dishes are as follows: * Red and yellow tomato basil bruschetta with fresh mozzarella * Pita chips with olive and sun-dried tomato tapenade * Vegetable pipeline spring rolls in rice paper with a soy ginger citrus glaze * Red or green gazpacho-filled cucumber cups * Chilled sesame noodles with oriental veggies in mini chinese take-out containers * Ratatouille tartlets with crispy sage * Potato pancakes with homemade apple sauce and sour cream * Wild mushroom pate on a croustade with Japanese eggplant and basil * Tortellini skewered with fresh mozzarella, roasted bell pepper, and a basil pesto * Sahara dates stuffed with walnuts, cream, and blue cheese For poultry, we have the following: * Peking duck in cilantro crepe with julienne vegetables hoisin glaze * Persian lemon chicken in a mini pita filled with mint, and watercress salad * Grilled chicken vegetable pipeline spring rolls in rice paper with a soy ginger citrus glaze We have the following dishes for meats: * Figs in a blanquettes of prosciutto di parma with blue cheese and a balsamic reduction * Seared rare steak on garlic sage potato chip with caramelized onion, asparagus, and a horseradish aioli * Prosciutto di parma wrapped around mango, hearts of palm, and green beans * Carpaccio of beef with asparagus on a croustade with truffle oil * Beef tartar on Belgian endive Hot hors d'oeuvres: All of our hors d'oeuvres are also available on small plates for a tapas bar or small-plate buffet. It is a big hit with flavorful and fun presentations, a wonderful addition to any event! From the sea, we have the following dishes: * Lump crab cakes with an ancho chili remoulade * Bistro shrimp cakes a tomato corn relish * Grilled herbed salmon skewers with a lime cilantro aioli * Grilled cilantro shrimp satay skewers with a coconut peanut drizzle * Coconut shrimp with a spicy apricot ginger sauce * Crispy or steamed shrimp dumplings with a citrus chili ponzu sauce * Potato parmesan baked grouper bites with a banana salsa * Soft-shell crab golden crispy with a ponzu sauce * Grilled scallop and shiitake mushrooms on a lemon rosemary skewer * Caribbean conch fritters with a key lime aioli * Lobster and wild mushroom strudel with tarragon and goat cheese * Shrimp shu mai We offer the following veggie fares: * Spinach, mushroom, smoked gouda in puffed pastry empanadas * Crispy vegetable herb four cheese risotto fritters with a smoked tomato sauce * Selection of vegetarian savory soup sips * Wild mushroom, spinach, and goat cheese strudel * Warm pistachio-crusted goat cheese on a saged crispy potato * Baked brie tartlets with apricot and candied walnuts or raspberry and toasted almonds * Caramelized pear pizza with ricotta, gorgonzola, parmesan, and dried cranberries * Other assorted miniature gourmet veggie pizzas are caramelized onion, broccoli Rabe, wild mushroom, spinach, tomatoes, EVOO; Cheeses: goat, mozzarella, parmesan, blue, fontina, asiago * Mini calzones with a choice of a variety of fillings (spinach/wild mushroom/smoked mozzarella, poached pear/walnut/saga blue, four cheese truffle) * Crispy spring rolls with Asian vegetables For poultry platters, please see the following: * Crispy grilled chicken quesadillas with roasted tricolor peppers and jack cheese * Ginger rumaki with chicken liver, water chestnut, orange soy marmalade * Grilled cilantro chicken sate skewers with a coconut peanut drizzle * Crispy or steamed chicken veggie dumplings with a citrus chili ponzu sauce * Bali high wings with grilled pineapple Hot hors d'oeuvres (passed or for a buffet): All of our hors d'oeuvres are also available on small plates for a tapas bar or small-plate buffet. It is a big hit with flavorful and fun presentations, a wonderful addition to any event! Please see the following for meats: * Mini cheeseburger sliders on a potato bun * Rosemary garlic lamb chops with a Dijon bearnaise and red pepper jam * Asian meatball skewers with snow pea * Shredded steak taquitos with monterey jack, cheddar, jalapeno, cilantro, and red onion * Italian pork and beef meatballs with a roasted garlic, smoked tomato glaze * Cilantro lime steak satay skewers with a chimichurri sauce * Mini beef or lamb Wellingtons with mushroom duxelle * Escargot and seashell pasta skewer with garlic, lemon, and basil * Veal parmesan canapes * Pigs in a blanket with Dijon * Spicy pork tenderloin on a crispy plantain with mango chutney * Pulled pork tartlets with a tropical fruit salsa * Pork shu mai * Kielbasa wrapped in a wonton with honey mustard We offer the following platters: * Caviar pie (layers of onion chive, egg white and yolks, sour cream and American caviars) * Crudites raw or grilled vegetables with a garlic hummus dip or a blue cheese * Imported and domestic cheese board with crackers and fruit * Antipasta platter(assorted meats, picked vegetables and cheeses) * Assorted chips and dips: tomato corn, guacamole, baba ghanoush, spinach-parmesan, crab-artichoke, hummus, black bean * Assorted sushi and maki rolls: tuna, eel, cucumber, California, avocado, spicy tuna, salmon, J.B., volcano, Our salads are as follows: * Traditional Caesar or more contemporary with organic baby greens * Japanese vegetables with udon noodles and a ginger mirin vinaigrette * Organic baby greens with grilled garden vegetables and a balsamic basil dressing * Frisee and baby green beans with a creamy walnut oil vinaigrette * Spinach salad with deviled eggs, lardoons, shiitakes and Dijon lemon vinaigrette * Arugula basil with pistachio-crusted goat cheese and a basil dressing * Grilled portabella with yellow and red tomatoes and fresh mozzarella Kindly see the sets below for the main events. We have the following from the sea (plated or for a buffet): * Macadamia-nut-crusted snapper with a apricot mango ginger salsa * Herb-crusted salmon with red and yellow pepper coulis * Rosemary skewered shrimp and scallops with a tangerine glaze * Potato-crusted black grouper with a saffron chive sauce * Lobster out of the shell with a lobster tarragon coral sauce * Sesame-seared ahi tuna with Veracruz oriental peppers * Roasted herb sea bass with a tomatillo and roasted garlic sauces * Onion-crusted yellowtail snapper over a Madeira sauce * Dover sole filet rolled with asparagus and baby corn champagne cream sauce * Mango chutney mahi-mahi with a vanilla rum butter sauce The meat fares are as follows: * Grilled herb garlic filet of beef with gorgonzola butter and a cabernet glaze * Oriental marinated grilled rare skirt steaks * Provencal grilled flank steaks * Dijon goat-cheese-crusted rack of lamb with a cabernet reduction * Roasted pork loin crusted with Dijon and herbs de province * Braised ossobucco with a Madeira wild mushroom glaze * Braised lamb shank with a mint merlot sauce * Roast leg of lamb stuffed with duxelle mushrooms thyme sage sauce * Rack of lamb crusted with goat cheese Dijon and herb * Veal chop parmesan with baby artichokes and grilled fennel * Jerk pork tenderloins with plantains and mango chutney We also offer game meats such as the following: * Venison loin with pink peppercorns and lingonberries * Medallions of axis deer loin jalapeno jam * Buffalo N.Y. strip with a celery root puree For poultry fares, see as follows: * Grilled pesto-stuffed chicken breast with a pineapple saffron salsa * Herb or mushroom mousse stuffed chicken breast with a smoked tomato compote * Chestnut herb stuffed chicken or turkey with a grand marnier cranberry dressing * Hot and sticky apricot glazed chicken * Roasted citrus ginger duckling with a mirin barbecue sauce * Crispy duck breast with foie gras and figs * Grilled rosemary squab and quail with a honey mustard glaze Vegetables (to be served with main events) are as follows: * Mixed grilled garden julienne with balsamic basil * Herbed julienne vegetable strudel * Portabella sandwiches with roasted peppers, mozzarella, red and yellow tomato * Lemon garlic artichokes * Asparagus with walnut chive vinaigrette * Ratatouille eggplant timbale * Garlic spinach and broccoli rapini * Assorted wild mushroom ragout * Steamed garden vegetables * Baby vegetables; carrots, beets, and turnips The following starches (to be served with main events) are served: * Toasted barley, orzo, and wild rice pilaf * Risottos: saffron or wild mushroom or herbed mixed vegetables * Aromatic basmati, jasmine, or whole grain pilafs * Couscous with brunoise vegetables and garden herbs * Roasted new potatoes with slivered garlic and rosemary * Smashed potatoes with cheddar and onions * Potato lasagna, risotto or gratin * Herb potato pancakes * Any type and/or style of pasta For just desserts, the following can be catered: * Any type or style of cake for any occasion * Cheesecake lollypops * Chocolate cup filled with a hazelnut and vanilla mousses and berries * Chocolate flourless cake with a raspberry sauce * Individual warm chocolate surprise cake * Brown butter pecan chocolate bourbon tartlets * Mini apple praline walnut tarts with a crumb topping * Coconut, vanilla, or chocolate creme brulee in pastry cups * Apple raisin cinnamon strudel * Individual tiramisu in a martini glass * Double-dipped chocolate strawberries * Chocolate crepes with caramelized banana and butter pecan ice cream * Cheesecake chocolate brownies * Fresh fruit tartlets * Ice cream bar with assorted goodies * Four chocolate mousse terrine Below is a possible menu for a dinner party. Passed hors d'oeuvres are as follows: * Lump crab cakes with ancho avocado coulis * Seared rare flank steak on garlic sage potato chip with caramelized onion and horseradish * Smoked salmon with chive cilantro creme fraiche in a dill crepe * New potatoes stuffed with creme fraiche American caviars * Peking duck in cilantro crepe with julienne vegetables hoisin glaze For buffeted main events, we offer the following: * Potato herb crusted salmon with an orange tomato compote * Grilled herb garlic filet with mushroom cabernet sauce * Grilled garden vegetable platter with a lemon balsamic drizzle * Wild rice, orzo, and toasted barley pilaf * Assorted sliced breads and roasted garlic rosemary bread sticks Desserts are as follows: * Molten chocolate raspberry cakes * Mini vanilla creme brulee in a pastry cup with raspberries * Apple raisin cinnamon strudel with caramel sauce * Cheesecake lollypops * Decaf coffee service Below is a possible vegan menu for a dinner party. Passed Plattered Hors d'oeuvres: * Thai style vegetable rice paper spring rolls with a peanut dipping sauce * Red and yellow tomato bruschetta with olive tapenade * Mini potato pancakes with homemade apple sauce * Portobello, red and yellow pepper quesadillas with roasted garlic white bean puree and an avocado and red pepper coulis * Savory stuffed mushrooms with spinach and pine nut filling * Vegetable pipeline rolled up with julienne carrots, green and yellow zucchini, bok choy, and pickled red cabbage * California maki roll with cucumber, snow peas, carrot, avocado, and asparagus presented on a boat with soy, pickled ginger, and wasabi * Assorted chips and dips (roasted garlic hummus, guacamole, tomato salsa, and baba ghanoush) * Vegetable crudites with a green goddess dipping sauce Main Event Buffet: * Mixed green salad with tomato, cucumber, garbanzo beans, beets, carrots and a balsamic EVOO dressing * Baby arugula, heirloom tomatoes, roasted red and yellow peppers, pistachios, and a basil lemon Dijon evoo vinaigrette * Couscous quinoa lemon ginger primavera salad * Wild mushroom risotto fritters with a smoked tomato compote * Grilled garlic garden vegetable platter with a balsamic glaze * Butternut squash lasagna * Wild rice, roasted barley, and orzo pilaf with wild mushrooms and truffle oil * Assorted breads and rosemary garlic bread sticks Dessert buffet: * Apple golden raisin strudel * Vegan chocolate cupcakes with vanilla frosting and raspberries * Crisp banana potstickers with chocolate sauce and maple syrup * Chocolate-dipped strawberries * Tropical fruit platter Below is a possible menu for a cocktail party: * (Passed plattered hors d'oeuvres) * (Hors d'oeuvres are also set up on a buffet table) * Chicken vegetable dumplings with a citrus ponzu * Peking duck in cilantro crepe with oriental vegetables and hoisin * Mini beef cumin taquitos with cilantro, guacamole, and pico de gallo * Black mission figs wrapped with prosciutto di parma and stuffed blue cheese drizzled with balsamic * Grilled chicken roll ups with tri-color peppers, broccoli rabe, avocado, and mozzarella * Wild mushrooms, spinach, and goat cheese strudel * Sesame-seared tuna on wonton and Asian slaw, wasabi, and miso aioli * Crispy five cheese vegetable risotto fritters with a smoked tomato sauce * Salmon and tuna sushi maki roll * Seared flank steak on garlic sage chip with caramelized onion, asparagus and horseradish * Grilled cilantro shrimp skewers with a coconut peanut drizzle * Caramelized pear pizza with cranberries and Saga blue cheese * Imported cheese and crudites board and crudite with grapes and toast points Mirrored desserts: * Vanilla creme brulee in a phyllo cup with berries * Chocolate cheesecake brownies * Chocolate cup with hazelnut chocolate mousse * Apple raisin strudel * Double-dipped chocolate strawberries * Decaf French roast coffee service Gourmet Adventures requires a deposit of 30% of the food cost as to save the date. The customer agrees to pay the balance due upon delivery of the foods and services on the contract date. The receipt of the deposit will bind this agreement. No credit will be allowed for any decrease in the number to be served made within less than 7 days prior to the contract date, unless agreed upon by Gourmet Adventures. The deposit is non-refundable if the function is cancelled within 7 days prior to the contract date. The customer is responsible for any rental equipment that is lost, damaged, or stolen. In the event that the function runs long and service is required beyond the times specified herein, there will be an additional fee at the rate of $25.00 an hour, per server. Please be advised that gratuities are not included in this contract. The customer will be held liable for any collection costs incurred in enforcing this agreement, including court costs and attorney's fees. The customer will be responsible for any additional charges agreed upon prior to the contract date. In the event that alcohol is served by one of the Gourmet Adventures bartenders, we reserve the right to restrict service to any intoxicated person at our sole discretion. The customer assumes all legal responsibility in the event any customer is injured or injures another person as a result of being intoxicated from drinking at the customer's party. Contact Al or Joni at Gourmet Adventures. Gourmet Adventures Catering services South Florida including Boca Raton, Broward, Palm Beach, Deerfield Beach, Miami, Coconut Creek, Parkland, and Jupiter. Events by Alan Goldberg include party planning, birthdays, weddings, anniversaries, surprise parties, vegan, gluten-free, funerals, private cooking classes, cocktails, fundraisers, BBQs, corporate catering, yacht, airplane catering, social gatherings, ice sculptures, pig roasts and international cuisine.