Abroad Catering: chef, Nancy Gerbault

Introduction: Customized Seasonal Menus with a Personal Touch Abroad Catering serves the greater Bay Area and Sacramento Valley. We create creative, colorful and elegant displays of Traditional and International Cuisine. We Specialize in Simple Elegance with Old World Charm. We also love the challenge of Destination Weddings. We have organized International Events for 15 years. From Castles and private Villas in France, Ireland, Italy, Spain to remote regions of the world to a Beautiful Home Weddings. Every event is special to us. We believe in the art of creating a wedding or event with a display of delicious food that goes beyond your expectations. We use only the freshest ingredients. We purchase from local farms and we search for the finest ingredients for our dishes. Everything is fresh, from roasting all our tomatoes for sauces to making homemade pasta. Delicious Food, Professional Service you and your guests will love Personal statement by Nancy Gerbault I have been involved with cooking for most of my life. My first introduction to the kitchen was through my father, he was a baker. I grew-up exploring the world of different tastes and combinations of flavors. From simple beginnings to the Indian Spice Market and the Fields of Lavender in France. Food has been my passion. Preparation of different Cuisine and the History of Food, has been my life study. Educational background: BA -- UC Berkeley, in Art & History of Art MA--Sac State in Anthropology/Archaeology Le Corden Bleu, in Paris (cooking school) I was an International Flight Attendant. This opportunity allowed me to travel throughout the world and experience different cultures. I've lived in France and India. I have worked with numerous award winning chefs, including Michael Ruhlman, co-author of all of Thomas Keller's cookbooks (French Laundry). I have catered for my International Writers' Conference, where numerous world famous authors, filmmakers and artists attended: Booker winner--John Banville, Michael Ondaatji, Michelle Roberts; Pulitzer Prize winning authors--Robert Olen Butler, Paul Hardy, Jane Smiley; Film Directors- Anna & Jane Campion, Sally Potter. Art Exhibitions: Crocker Museum in Sacramento, Solo exhibition Sample Menu Hors d'Oeuvres: Grilled Spicy Prawns  marinated in herbs, olive oil and chilies  Crab Cakes with Aioli Eggplant Tapenade with Sumac Bruschetta Tomato Confit Bruschetta with Burrata Lemon Ricotta Bruschetta with green olive-pistachio relish Duck Confit Bruschetta with pickled Cherries Potato Latkes with Cream Fraiche and Salmon Caviar Smoked Salmon with Pickled Cucumber topped with Mascarpone Chicken Kofta with Mango Chutney  Ground Lamb Kofta with Tztaziki Italian Abruzzese Lamb Skewers Olive oil, rosemary, garlic and lemon Chicken Satay with Peanut Sauce Parmesan Crisp filled with Goat Cheese Mousse  Duck Liver Mousse with dried Blueberries in Cognac  Vegetarian or Vegan: Porcini Mushroom & Apple Mousse with dried blueberries in cognac Served on GF crackers and topped with fresh mint & blackberry Gougeres Baked savory Gruyere Cheese Puff Poke with Fried Wantons (Vegan) Faux Tartare Pickled red beets, sriracha, chives, ginger, asian pear, sesame oil, lime juice, avocado 1st Course Steamed Mussels in White Wine, Onions Fresh herbs and butter Tuna Tartare  with avocado, asian pear, sriracha, sesame oil, black sesame seeds, chives  Coquille Saint Jacques Dry vermouth, mushrooms, cream Truffle Cream Toast Caramelized onions, truffle cream, brioche Topped with shaved Truffles Aloo Tikki Indian Picked Potato Cakes with Sago Crust Pureed spinach with fenugreek Topped with Date Chutney Asparagus Custard with Creamed Morels French Onion Soup Beef broth, caramelized onions, baguette topped with Gruyere Cheese Smoked Eggplant Soup with Red Pepper Cream Vichyssoise Thick leek, potato and cream soup Polenta Rounds with Wilted Spinach and Roasted Mushrooms Kabocha Squash Ravioli with Pine Nuts  Sage Butter Cheese Ravioli with Lavender & Pine Nuts Parmesan Cream Sauce Artichoke & Cheese Ravioli Lemon Cream Sauce Duck Confit Ravioli  in a Roasted Tomato Sauce  Lobster Ravioli  Ricotta, mascarpone and Fresh Herbs Lobster Cream Sauce Crab & Prawn Cannelloni Ricotta cheese, Mozzarella, lemon zest, thyme Saffron and Tomato Cream Sauce Spaghettini with Lemon, Ricotta and Thyme Topped with grated lemon zest and parmesan Dan Dan Noodles (group of 10+ people, for a buffet….very impressive centerpiece) Pickled vegetables, fresh udon noodles, chili oil, ground pork, hoisin sauce, shaoling wine, five spice powder, sesame paste aged soy, bok choy, scallions, roasted peanuts Salads: Citrus Salad with Toasted Pecans Oranges, pink grapefruit, little gem lettuce, purple kale Citrus vinaigrette Greek Salad little gem lettuce, tomatoes, cucumbers, olives, feta red onions, mint Lemon juice, olive oil and fresh herbs Asian Fusion Salad red & green cabbage, carrots, red pepper, cucumbers mint, cilantro, arugula, little gem lettuce, Green onions, cashews, black sesame seeds Dressing: lime juice, orange juice, ginger, sesame oil, soy sauce, rice vinegar, sriracha Wilted Tuscan Kale with Baked Goat Cheese  Tuscan Kale or Little Gem Lettuce Caesar Shaved Parmesan and Croutons Beautiful Salad  arugula, baby gem lettuce, radicchio, watermelon radish, golden beets   Shallot vinaigrette Spinach, Feta and Strawberries Salad  Shallot Vinaigrette  Assortment of Heirloom Tomatoes, Fresh Mozzarella & Basil Leek Vinaigrette With nicoise olives, cornichons, capers and eggs Main Course: Chateaubriand with Porcini Mushroom Bordelaise Sauce  Beef tenderloin marinated in herbs with olive oil Beef Bourguignon Red wine, mushrooms, pearl onions, carrots, garlic, fresh herbs Lardon Beef Daube red wine, olives, herbs de Provence, cloves, olive oil, chili flakes, paprika, Onions, fennel, orange, carrots, parsley Short Ribs with Swiss chard Pearl onions, carrots, celery, red wine, fresh herbs Steak au Poivre Filet Mignon Steak crushed black pepper, cream, cognac Beef Spezzatino di Manzo pancetta, carrots, onions, garlic, white wine, tomatoes, rosemary, capers, parsley Bistecca allla Fiorentina grilled RibEye Steak topped with minced garlic, olive oil, lemon juice, with grilled radicchio Carre di Agnello rack of lamb topped with dijon, thyme, parsley, rosemary, bay leaf, marjoram, fennel, white wine, rice panko. Filetto di Maiale con Prugne e Pistacchi roast pork with chopped prunes, pistachios, white wine, olive oil Ossobuco veal shank with white wine and fresh herbs Braised Lamb with Porcini Mushrooms & White Wine Cassoulet Duck confit, cassoulet beans, lamb, toulouse sausage Magret de Canard Marinated duck breast in juniper berries, thyme, olive oil, cognac Duck Confit Marinated in fresh herbs and cooked in duck fat Grilled Duck Breast  with Caramelized Apples marinated in Cognac, Thyme, Cracked Pepper  Sicilian Spiced Duck Breast with Preserved Orange Orange, fennel, paprika, cinnamon, red pepper, garlic, thyme, rosemary Coq au Vin Red wine, mushrooms, pearl onions, carrots, lardon, garlic Fresh herbs Chicken Normandy Apples, cider, calvados, cream Lobster Thermidor White wine, mushrooms, shallots, cream, lemon juice, Emmenthal cheese Bouillabaisse Prawns, lobster tails, mussels, white fish, clams, tomatoes onions, garlic, fresh herbs, white wine, Olive Oil Poached Salmon Fresh herbs, cherry tomatoes Grilled Salmon with Colatura di Alici Grilled Miso Black Cod Marinated in sake, mirin, white miso, sugar, soy Sole Meuniere Bread crumbs, parsley, butter, lemon Monk Fish with Mussels in a White Wine, Saffron Cream Sauce  Vegetarian & Vegan Moussaka with Red Runner Beans Layers of eggplant with tomatoes sauce and heirloom beans Topped with a béchamel with parmesan and Romano cheese Leek and Goat Cheese Tart Cream fraiche with curry sauce Porcini Mushrooms, Walnuts & Black Barley topped with Roasted Tomatoes & Shiitake Mushrooms Layered, Grilled Spicy Eggplant, Kabocha Squash and Red Runner Beans. Topped with Shiitake Mushrooms Mushroom Bourguignon mixture of mushrooms, red wine, pearl onions, carrots Stuffed Red Peppers with roasted tomato sauce farro, porcini, carrots, onions, swiss chard, red pepper flakes Lasagna with Roasted Tomato Sauce vegan ricotta, vegan mozzarella & parmesan, spinach Kabocha Squash Lasagna vegan ricotta cheese, vegan mozzarella Vegan Potato Gnocchi in olive oil, garlic and sage Cheese Course: I import cheese directly from France and Italy. Therefore, I ofter a wide selection of some of the best cheeses both countries have. Desserts: Individual Chocolate Cakes  filled with chocolate hazelnut ganache with Raspberries  Topped with Chocolate Mascarpone Cream Individual Dense French Chocolate Cake  with Mascarpone Cream  Individual Elderflower Cakes  filled with Lemon Curd  and topped with Mascarpone cream  Pistachio & Meyer Lemon Cake served with Honey Mascarpone Cream Cherry Clafoutis Cherries baked with a thick flan batter Poached Pears in Spiced Red Wine Served with Vanilla Mascarpone Cream Lemon Tart Individual Apple & Apricot Tarts  With a Lemon Crust Topped with Vanilla Mascarpone Cream Chocolate Tart Cherry Mousse Strawberry Mousse