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n the following ChileCo Catering sample menu, Chef Scotty exhibits his cuisine, noted for a Caribbean flare, and incorporating the passionate attributes of foods from the countries founded upon the tropic of cancer.
His culinary philosophy is centered upon the chile (heat, passion, North African, Orient, Carribean, Hispanic, Pacific) as the fifth element to the palate – following acidic, sweet, salty, and bitter. Each dish is artistically crafted to meld the heat and passion with the chi – the vital force believed to be inherent in all things. This combination defines a sublime taste adventure – one to be savored and remembered.
All of ChileCo’s menus feature organic and free-range foods when available. Contact us to have Executive Chet Scott Wagner design your next culinary experience.
A taste of ChileCo’s menu
Ascending Aperitif
Pear Grappini with Pear Eau de Vie, Bosc Pear Granite
Our d’Ouerve
Proscuitto Wrapped Sea Scallop with Satsuma-Saffron Marmalade, Dried Apricot
Crostini”
Truffled Chateau Briand, Fava Bean-Fennel Tapenade, Smoked Tomato Salsa
Chopstick
Maine Lobster Tempura with Chimayo Aioli, Shiso Chiffonade
Tic-Tac-Tapa
Curried Blue Potato Empanada with Tamarind-Cumin Glaze
Hot Shot
Hot n’ Soursop Shrimp Broth, Lemongrass, Thai Basil Chiffonade
Fritto Misto
Spicy Sun-dried Tomato-Toro Roll with Opal Basil, Vidalia Onion, Creole Aioli
Intermezzo
Satsuma Tangerine n’ Basil Granite
Dim Spin
Peking Duck Confit in Scallion Pancake with Pasilla-Plum Sauce
Suki Sushi
Green Tea Smoked Escolar, Dashi-Mace Seared Opah, Hamachi Carpaccio
Party Fowl
Quail n’ Pomegranate Shu-sticker with Winter Savory, Water Chestnut
Are You Game?
Cacao n’ Kona Coffee Crusted Racklette of Lamb
Piece de Resistance
Sansho-Miso Braised Beef Spareribs, Ginger Confit, Pea Shoot, Udon Noodle
Fromage e Fruite
Chef Scotty’s Pairing of Artisan Cheeses and Organic Fruits
Sweet Sixteen
Caramelized Quince n’ Huckleberry Breadpudding, Frangelico Chantilly Cream
Departing Digestif
Warm Unfiltered Sake-Midori Sip with Honeydew Fortune Cookie
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