Nov 3, 2017

Food ~ Drink ~ Mingle

Culinary Concepts had so much fun feeding our friends at our  Food ~ Drink ~ Mingle event at BRICK San Diego. 

Chef Donald Coffman put together a menu of tray passed delights and savory food stations to celebrate the fall season of flavors.  Using locally sourced ingredients, we were elated to share our passion for food and conversation with our friends, co-workers and event partners. 

Tray Passed Bites 

P J & P | crispy pork belly, peanut emulsion, concord grape 

Black & Blue Tart | tart shell, blackberry jam, Saint Augur blue cheese, bruleed honey 

Pepper Crusted Tenderloin | horseradish crema, chive, potato cake 

Harissa Shrimp | avocado, cucumber round 

Chicken with Shallot Confit | brioche 

Poke Bowl Station

Hamachi Poke | pickled Asian cucumber, Sriracha Krab , black forbidden rice , poke sauce 

Moroccan Chicken Vasi Jar Station

Moroccan Spiced Braised Chicken

Heirloom Carrot Tabouli | fennel, quinoa, sultana raisins, pepita

Clementine Orange & Pomegranate Gremolata 

Middle Eastern Emmer Bread Station

Chicken Tagine | sweet peppers, scallion, green olives, cilantro, cauliflower, whole milk cheese, raw arugula, cucumber mint yogurt

Vegetarian | curry butternut, scallion, kale, jalapeno lime coriander yogurt 


Special shout out to our friends at:

BRICK San Diego

Marigolde Palo Photography @marigolde 




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posted inCategories: Foodies, Menu Concepts, Party Concepts, San Diego Venues

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