HOW IT WORKS

FIRST, CHOOSE YOUR EXPERIENCE

Dinner Party – decide upon the number of guests, invite them over and leave the responsibility of creating the menu, grocery shopping, prepping, cooking, serving and cleaning up to me.

Custom Menu – if you are planning another type of party, such as a cocktail party, brunch or lunch, send me the details and I’ll prepare a customized proposal based on number of guests, type of service, and menu preferences.

Cooking Class – if you want to learn some new skills in the kitchen, or create new dishes, book a date with me and I’ll come to your home or conduct a virtual class to teach you innovative recipes and techniques. Fees based on menu costs and time commitment.

Catered Events – Chef Debbie J. Elder has a full-service catering license through her company, Culinary Curator, LLC. Her team of assistants and servers are available to service your party. We customize menus for larger catered events based on your cuisine preferences and budget.

MENU

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DINNER PARTIES – Choose between a 3-course or 4-course menu

3 (three) courses (FIRST COURSE + MAIN + TWO SIDES + DESSERT)

4 (four) courses (APPETIZER + FIRST COURSE + MAIN + TWO SIDES + DESSERT)

(+plus any supplement based on the menu item selected)

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Additional fee for parties of 8 and over – (includes additional staff to service event)

#Menu served Buffet-style will incur additional charges per person

Gratuity is optional and at your discretion

Please note: Due to the current increased costs of specific food products, pricing may need to be adjusted at the time of service. Customer will be advised in advance. Culinary Curator has the right to substitute products based on budget, or customer may elect to pay the increased fee for preferred food items.

A transportation fee, based on distance to host property, may be added to invoice based on the rising costs of fuel.

*Current Market Price Supplement – Certain protein menu items have an additional fee per person based on costs of product (ranging between $25-$35 per person).

**Item may include additional fee in order to accommodate this dietary preference.

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APPETIZERS

Bruschetta Bar: Choose Two – Pea, Garlic & Parmesan; Cream Cheese & Hot Pepper Jelly; Basil Pesto & Sun-Dried Tomatoes; Mushrooms, Thyme & Fontina Cheese; Caramelized Onions, Brie & Pear Slice; Pimento Cheese & Chives; Tomato, Basil & Mozzarella Cheese; Mascarpone, Bacon Bits & Grape Slices; Gorgonzola & Honey; or Ham Slice & Apricot Jelly

Mini Proscuitto Cups with Lemon Garlic Goat Cheese Mousse

Vietnamese Caramel Sauced Pork Riblets

Pan Roasted Mixed Mushrooms with Herbs and Garlic – served with toasted Gouda cheese bread

Salmon Croquettes with Lemon Garlic Aioli Dipping Sauce

Elote Dip – Roasted sweet corn, creamy chili-lime sauce and tortilla chips

Shrimp Cocktail with Avocado – Steamed shrimp mixed with avocados,  crème fraîche, mayo, and fresh herbs

Asparagus, Goat Cheese, Prosciutto & Tarragon Tart – puff pastry tart filled with creamy goat cheese, prosciutto and tarragon herbs

Meze Party-Platter – baba ghanoush (roasted eggplant dip), carrot-tahini dip, olives, roasted red peppers with crudités & pita bread (Vegan, Vegetarian, * *GF)

Chipotle Lime Chilaquiles – corn, zucchini, chiles, salsa, adobo, queso fresco, avocado and tortilla chips baked in a casserole dish

Asian-Ginger Meatballs – beef and pork meatballs simmered in a ginger-chile-garlic hoisin sauce with scallions & sesame seeds

Deviled Eggs with Crab – creamy deviled eggs with a dijon-mustard filling, topped with fresh crabmeat and chive garnish

Cheesy Mushroom Tartlets – creamy mixed mushrooms with Sherry wine, onion, chives, thyme & Gruyere cheese in a mini puff pastry tart (Vegetarian)

Italian Party Platter – Mozzarella Bites Wrapped in Prosciutto, Cornichons Wrapped in Salami, stuffed green & Kalamata olives, crackers, grape, dried peaches and dried plums

Thai Shrimp Cocktail – Steamed large Mexican shrimp served with a Thai-chile spicy seafood dipping sauce

Fig, Roasted Pear and Goat Cheese Bruschetta – sliced roasted pear and figs, vanilla, goat cheese, and thyme, served on toasted bread (**GF, Vegetarian, Vegan)

Shrimp Ceviche – Mexican shrimp, avocado, tomato cucumber, jalapeno, red onion, lime, spicy tortilla chips

Spinach Artichoke Cups –  creamy artichokes, spinach, onion, garlic & cheese baked in mini won ton wrappers (**Vegan, Vegetarian)

Shrimp Scampi – large sauteed shrimp, garlic, parsley, lemon, butter sauce with toasted garlic bread

Garlicky Shrimp Flatbread – Choice of a wheat or cauliflower flatbread topped with butter cooked shrimp, lemon, garlic, parsley and Mozzarella cheese

Cheese & Charcuterie Party-Platter – 4 cheeses, 3 types of charcuterie, breads/crackers, stuffed green & Kalamata olives, grapes & berries & nuts (Vegetarian, ** Vegan, **GF)

Pan Seared Scallops with Vanilla Bean Cream Sauce (GF)

Zucchini Chicken Meatballs – grated zucchini, dill, onion and garlic spiced meatballs served with picks

Whipped Goat Cheese with Warm Candied Rosemary Bacon and Arizona Dates – served with toasted bread (Vegetarian)

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FIRST COURSES

Fall Fruit Salad – apples, pears, berries, oranges, pomegranates drizzled with a light mint vinaigrette (GF, Vegetarian, Vegan, DF)

Woodsy Wild-Mushroom Soup – a mixture of shiitake, portobello, brown and white mushrooms, shallots and thyme in a creamy soup (Vegetarian, GF)

Peach, Cherries, Burrata Cheese, Basil & Mint Salad with Balsamic Vinaigrette (when in season) (Vegetarian, GF, DF)

Romaine Chopped Salad with Sour Cream & Onion Dressing (Vegetarian, GF)

Zucchini Panzanella with Crispy Bread Cubes (Vegetarian, Vegan, DF))

Autumn Salad with Pears and Gorgonzola Cheese (Vegetarian, GF)

My Garden Greens with Radish, Lemony Dill Vinaigrette & Edible Flowers- kale, arugula, radish, chives, dill, nasturtiums, baby panseys and/or marigold flowers (when in season) (Vegetarian, Vegan, GF, DF)

Green Bean, Herbs & Heirloom Tomato Salad over Choice of Grain/Pasta – steamed green beans, heirloom tomato wedges, fresh herbs, over Israeli Couscous or Quinoa, topped with roasted Maracona almonds and drizzled with a light garlic lemon vinaigrette (Vegetarian, Vegan GF, DF)

Caesar Brussels sprouts Salad with Rye Croutons and Crispy Pancetta Bits (DF)

Arugula & Roasted Beet Salad with Feta Cheese & Balsamic – fresh arugula tossed with roasted red and yellow beets and Feta cheese drizzled with a Balsamic vinaigrette (Vegetarian, GF)

Arizona Citrus Salad – slices of grapefruit, orange, tangerine, red onion, Kalamata olives drizzled with a citrus-herb vinaigrette (Vegetarian, Vegan, GF, DF)

Tuscan Kale Salad – chopped Dinosaur kale, smoked chile almonds and crunchy bread bits tossed with a herb vinaigrette (Vegan, Vegetarian, DF)

Strawberry Spinach Salad – with toasted walnuts, strawberry slices, Goat cheese tossed in a strawberry vinaigrette (Vegetarian, GF)

Greens, Apple & Apricot Salad – Mixed greens, crisp apple slices, diced apricot, red onion slices, Chile-spiced almonds topped with a Scallion Vinaigrette (GF, Vegetarian, Vegan, DF)

Rustic Greek Salad – romaine lettuce, tomatoes, cucumbers, red onion, green pepper, fresh oregano, Feta cheese crumbles in a red wine vinaigrette (GF, Vegetarian, **Vegan)

Pear & Bacon Salad with Parmesan Vinaigrette – mixed greens with sautéed butter pears, crispy bacon and topped with a Parmesan Vinaigrette (GF)

Shredded Brussels Sprout Salad – brussels sprouts, apple, pomegranate seeds, toasted walnuts, sherry vinaigrette (GF, Vegetarian, Vegan, DF)

Arugula & Roasted Beet Salad with Feta Cheese & Balsamic Vinaigrette (Vegetarian, GF)

Arizona Coleslaw with Avocado and Jicama (Vegetarian, Vegan, DF, GF)

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MAIN COURSES

Pan-Roasted Halibut with Basil Pesto – seared filet of halibut, topped with a fresh Basil & Macadamia Nut Pesto (GF, DF) (*Current Market Price Per Person Supplement)

Braised Heritage Pork Chops with Apples, Onions & Dried Cherries

Slow-roasted Salmon with Preserved Lemon & Mixed Herb Crust (GF, DF)

Your Favorite Picatta – Choose 1. Organic Chicken Breast, 2. Filet of Salmon or 3. Veal Cutlet. Sauteed with capers, garlic, lemon, white wine butter sauce (**GF)

Braised Beef with Chiles and Mexican Mole – served with warm tortillas

Crispy Pork Belly with Fennel Salt – served with a Peach, Chile and Rosemary Chutney

Steak au Poivre – a French classic beef filet encrusted with peppercorns and drizzled with a Cognac peppercorn pan sauce (*Current Market Price Supplement)

Cabernet Braised Beef Ribs – hearty beef ribs cooked in a wine-based tomato, carrot, onion, garlic sauce (GF) (*Current Market Price Supplement)

Chicken Breasts with Roasted Garlic Goat Cheese Sauce – served over wild rice blend with toasted pecans (GF)

Ginger-Garlic Swordfish Steaks –  seared and roasted swordfish steaks, butter, garlic, lemon sauce (GF) (*Current Market Price Supplement)

Chicken Breasts stuffed with Spinach & Havarti Cheese

Veal Scallopini in Brandy Cream Sauce – veal cutlets, mixed mushrooms, white wine, brandy, cream, Italian parsley (GF) (*Current Market Price Supplement)

Tuscan Buttered Creamy Shrimp over Gemelli Pasta

Braised Short Ribs with Blackberry Sauce, Golden Beets & Whipped Ricotta (*Current Market Price Supplement)

Vegetarian Enchilada’s with Black Bean, Kale and Butternut Squash (*Vegan, Vegetarian)

Honey Glazed Chicken with Garlic Confit

Roasted Pork Tenderloin with Marsala Black Grape Sauce

Pepper-Crusted Filet of Beef – roasted filet of beef coated in an orange peppercorn crust served with choice of horseradish cream, Bearnaise Sauce, or Burgundy mushroom sauce (GF) (*Current Market Price Supplement)

Roasted Filet of Cod with Tomato Cream Sauce

Sirloin or Rib-Eye Steak cooked to order with Bordelaise Sauce (*Current Market Pice Supplement)

Carrot Osso Bucco – slow roasted carrots, porcini mushrooms in a Cabernet Sauvignon wine sauce (Vegetarian, Vegan, GF)

Whole Branzino with Lemon-Lime Citrus Gremolata

Lemon Thyme Roasted Tomatoes & Fingerling Potato Casserole – roasted fingerling potatoes, tomatoes, onion, thyme, Kalamata olives, capers and lemon baked in an individual casserole (Vegetarian, Vegan, GF)

Crispy Cauliflower & Poblano Soft Corn Tacos with Orange-Ancho Chile Sauce – a vegetarian favorite of crispy breaded cauliflower topped with an Orange-Ancho Chile Sauce, Poblano chiles and Cojita cheese (Vegetarian, **Vegan, GF)

Chicken, Vegetable or Seafood Paella – saffron-flavored aboroio rice dish, served with sauteed chicken, Spanish chorizo sausage, and/or clams, mussels and shrimp. A variety of vegetables (red peppers, artichokes, green beans, peas, Spanish olives, onions, garlic, lemons, and/or garbanzo beans) depending upon which paella version you choose (*Current Market Price Supplement)

Lamb Kabobs with Tzatziki Sauce – ground lamb mixed with scallions, herbs and served with Greek Tzatziki cucumber sauce

Italian Fennel Pollen Roasted Pork Tenderloin with Garlic Butter – mixed herbs & fennel pollen coating a pork tenderloin roasted and topped with garlic butter sauce (GF)

Indian Butter Chicken with Basmati Rice – Indian-inspired butter sauteed chicken made with warm spices and creamy coconut milk, served with a side of fragrant Basmati rice (GF, DF)

Sauteed Wild Mushrooms and Herbs with Creamy Italian Cheesy Polenta (Vegetarian, GF)

Linguini with Bolognese Sauce – choice of a slow simmered pork & beef sauce made with San Marzano tomatoes, or a vegetarian option of mixed mushrooms, onions and garlic sauce, tossed over Italian imported semolina linguini and sprinkled with Pecorino-Romano cheese (option for Vegetarian)

Butter-roasted Aubergines, Roasted Tomatoes with Freekeh and Koch-Kocha – Mediterranean eggplant, tomatoes, garlic, freekeh, green peppers, chiles, lime, cardamom (Vegan, Vegetarian, GF)

Slow-baked Ham with Brown Sugar Orange Citrus Glaze – ham roasted with an orange marmalade glaze, black pepper (GF)

Seared Portobella Mushroom Steaks topped with Lemon-Basil Pesto and Macadamia Nuts (Vegetarian, Vegan, GF)

Chicken Beasts with Lemon-Dijon Tarragon Baste – roasted chicken breasts drizzled in a citrus-mustard tarragon herb sauce

Farmer’s Red Beet Burger served on a bun with Tahini Sauce (Vegetarian, Vegan, GF)

Lamb Chops with Apricot-Prickly Pear Glaze – grilled lamb chops drizzled with an apricot-prickly pear cactus glaze (GF)

Moroccan, Fish or Vegetable Tagine – Braised Chicken including carrot, onions, garlic, saffron, Castelvetrano olives, preserved lemons OR Fish Tagine – White fish, carrot, onions, garlic, saffron, tomato, Castelvetrano olives, Green Bell Pepper, preserved lemon OR Vegetable Tagine – Eggplant, carrots, onions, garlic, saffron, Castelvetrano olives, preserved lemons

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SIDES

Zucchini Gratin with Garden Grown Herbs & Goat Cheese (Vegetarian)

Roasted Brussels sprouts with Korean Glaze and Peanut Topping

Greek Marinated Eggplant with Capers & Mint (Vegetarian, Vegan, DF)

Broccoli with Balsamic Brown Butter (Vegetarian, Vegan, DF)

Fontina & Cheddar Cheesy Potatoes – baked Yukon gold potato slices, onion, Fontina cheese, Cheddar cheese, cream, butter, topped with toasted bread crumbs (Vegetarian)

Broccolini with Tahini Sauce (Vegetarian, Vegan, DF)

Parmesan Bacon Brussels Sprout – crispy roasted Brussels sprout tossed with bacon on and Parmesan cheese (Vegetarian, GF)

Italian Sun-Dried Tomato Polenta – creamy corn polenta, butter, sun dried tomatoes, Parmesan cheese (Vegetarian, GF)

Sweet Potato Gratin with Gruyere Cheese – a rich sweet potato dish baked with French cheese and cream (Vegetarian, GF)

Mascapone Creamed Spinach – made with fresh spinach baked with a mascarpone, Parmesan, and cream sauce (Vegetarian, GF)

Israeli Couscous – saffron, marcona almonds, blood orange oil drizzle (Vegetarian, Vegan)

Harissa Roasted Potatoes (Vegetarian, Vegan, GF)

Seasonal Squash with Pomegranate Jewels & Toasted Pepitas (Vegan, Vegetarian, GF, DF)

Brandied Wild Rice, Pecan & Cornbread Stuffing – chewy wild rice and homemade cornbread studded with bacon, mushrooms, dried apricots, pecans and fresh herbs (DF)

Italian Farroto – imported Farro cooked with sautéed onions, thyme, porcini and Bella mushrooms, plus Parmesan cheese – a creamy version of Risotto only using whole-grain Farro from Italy (Vegetarian, GF)

Roasted Spiced Heirloom Carrots with Creamy Dressing and Toasted Walnut-Parsley Topping (Vegetarian, GF)

Roasted Rosemary Red and White Baby Potatoes – garlic, olive oil, rosemary (Vegan, Vegetarian, GF)

Ham, Gruyere & Onion Stuffing – savory stuffing filled with diced ham, sauteed onions/garlic, creamy French cheese and sour dough bread thyme

Butternut Squash with Pistachios & Feta Cheese Crumbles

Wild Rice Pilaf – cashews, shiitake mushrooms, brown butter, Arizona dates, shallots, lacinato kale (Vegetarian, GF)

Roasted Butternut Squash – sage, brown butter, toasted hazelnuts, served sliced (Vegetarian, GF)

Asparagus & Prosciutto with Toasted Garlic Bread Crumbs – asparagus spears wrapped in prosciutto topped with garlic bread crumbs

Creamy Garlic Mashed Potatoes – sour cream, cream, garlic, butter, parsley (Vegetarian, GF)

Charred Broccolini – Calabrian chili paste, oregano, toasted almonds, garlic bread crumbs, pecorino romano cheese (Vegetarian, GF)

Roasted Brussels Sprouts & Bacon – sauteed mixed mushrooms, crispy bacon, Manchego cheese, sherry vinaigrette (Vegetarian, GF)

French Green Beans – steamed green beans, toasted almonds, lemon zest and butter (Vegan, Vegetarian, GF)

Cheesey Baked Onions (Vegan, Vegetarian, GF)

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DESSERTS

Choice of Blueberry Creamed Honey or Lemon Creamed Honey Mini Cheesecake (Vegetarian)

Homemade Strawberry Shortcake, Fresh Strawberries, Lemon Zest, Whipped Cream & Mint (when in season) (Vegetarian)

Warm Baked Puff Pastry Pears with Vanilla Bean Ice Cream (Vegetarian)

Key Lime Pie with Whipped Cream (Vegetarian) – traditional key lime custard in a graham cracker crust topped with homemade whipped cream (Vegetarian)

Italian Tiramisu – traditional tiramisu with ladyfinger cookies, mascarpone cheese, whipped cream and chocolate shavings (Vegetarian)

Chocolate-Vanilla Panna Cotta Tart – individual chocolate crust, vanilla panna cotta, balsamic strawberries in a tart shell (Vegetarian)

Margarita Tart in a Pretzel Crust – a margarita in a pie! Creamy margarita-flavored filling, lime juice, tequila and a salted pretzel crust (Vegetarian)

Bete Noir, a French flourless chocolate tart – decadent dark chocolate tart slice with hints of orange-bourbon (Vegetarian, GF)

Lemon Bars with Cream Cheese Frosting – a tart lemon bar with a graham cracker crust, topped with cream cheese frosting (Vegetarian)

Apricot & Almond Biscotti with White Chocolate Drizzle – chunky dried apricots with almonds in a twice-baked crisp cookie (Vegetarian)

Peanut Butter Cup Tart – crunchy graham cracker crust, creamy peanut butter filling, and a smooth chocolate topping (Vegetarian)

Brennan’s Chocolate Bread Budding with White Chocolate Cream Sauce – soft local bread, butter, cream baked and topped with a creamy white chocolate cream sauce (Vegetarian)

Orange Seville Almond Cake – olive oil, oranges, light powdered sugar frosting (Vegetarian)

Creme Brûlée – a vanilla bean egg custard topped with a hard-shell burnt sugar glaze (Vegetarian)

Tiramisu Alessio – Italian tiramisu served in individual glass jars (Vegetarian)

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SPECIALTY DESSERTS

Prices available upon request.

Chocolate Cake with Chocolate Whipped Buttercream or Vanilla Whipped Buttercream Frosting

Vanilla Cake with Vanilla Whipped Buttercream of Chocolate Whipped Buttercream Frosting

Red Velvet Cake with Cream Cheese Frosting

Lavender Olive Oil Cake with Buttercream Frosting

Pumpkin Cake with Brown Butter Cream Cheese Frosting

Strawberry Cake with Strawberry Frosting

Lemon Cake with Raspberry Preserves & Buttercream Frosting

Margarita Cupcakes with Tequila Lime Glaze Frosting

Vanilla Bean Cheesecake

Coconut Cream Cheesecake

Chocolate Cheesecake

Salted Caramel Pumpkin Cheesecake

Double-Crusted Pineapple Pie

Double-Crusted Apple Pie

Pumpkin Pie

Key Lime Pie

Rustic Pear Tart

Triple Apple Tart with Apricot Glaze (choice of Almond or Vanilla-Cinnamon) – three kinds of seasonal apples, sliced very thinly and stacked in a circular pattern baked in a homemade pastry crust

(Cakes are available in the following sizes: Towering 3-layer 6″x2″; 3-layer 10″x2″; or 10″x15″ Single Layer Jelly Roll Pan)

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