Welcome to Feast ~ Catering Spokane and CDA 509-879-9568 email:sylvia@feastcateringco.com | FEAST CATERING and EVENTS

Cooking Classes 509-879-9568 email:sylvia@feastcateringco.com

Mon, 29 Oct 2012 09:13:27 -0700

Join me at the Inland NW Culinary Academy in Spokane Washington, Nov 15th from 6-8pm. Class will focus on The Modern Vegan where you will learn "The art of creating flavor, richness and depth without the use of animal products, through simple hands on techniques." Register here at INCA After Dark.

Photo Gallery 509-879-9568 email:sylvia@feastcateringco.com

Wed, 17 Oct 2012 19:22:12 -0700

mini raspberry tarts

Glasses-Of-Red

sesame ahi bites

table setting

roasted vegetable lasagna

settings and favors

Large Vase Center pieces

assembling tarts

Assembling

mini potatoes with chive cream and caviar

cilantro lime prawns

market carrots

Feast Catering- Ceviche Verde-

Table settings

Fig and Gorganzola Tart

Lamb chop with spring pea rissotto

Shrimp and grits

Seared Duck

grating

oxtail bahn mi

beef tenderloin, cauliflower steak, kale and rench lentils

Shrimp and Avocado Salad Cup

Feast Catering- Deviled Eggs-

vegan lemon coconut cake

White Barn

Feast Catering- Prawn Shooter

Fingerling potato salad-0835

Feast Catering-Rustic Strawberry Tart

making tarts

Feast Catering

tiffany blue

Fava Beans

white table

Bulk Spices

Buffet Table

Belle Victorian

Chocolate Torte with Raspbery

market pears

mini lemon cheese cakes

Wedding Table orchids

Feast Catering- Burlap

house made crakers

Cream and White Table Setting

Market artichokes

Feast Catering

Nibbles

Market garlic

white dinner

fall salad

favors

enoki mushrooms

head table

Feast Catering- Grilled peach and bresola appetizer

appetizers

appetizer station

setting

Scallop with Parsnip Puree

white dinner

white dinner-

center pieces

barrister winery

setting

Prepping Duck

Coriander seed

lamb chop

balsamic redux

berry tart

buffet at belle victorian

Feasting at Home Blog

Sun, 14 Oct 2012 18:23:14 -0700

Favorite Vendors 509-879-9568 email:sylvia@feastcateringco.com

Sun, 14 Oct 2012 09:29:51 -0700

Here are links to the best vendors, venues and businesses in town.

venues to host your event or wedding reception~

Arbor gate www.arbor-gate.com

Arborcrest wine cellars www.arborcrest.com

Barrister winery www.barristerwinery.com

Belle victorian gardens www.bellegardens.com

Bozarth Mansion Bozarth Mansion

Caterina winery www.caterina.com

Cannons edge http://cannonsedge.com/index.html

Community building the community buliding

Corbin mansion www.corbinmansionevents.com

Elk Point www.elkpt.com/events-family.html

On River’s Edge www.onriversedge.com

Patsy Clarks Mansion Patsy Clarks Mansion

Rocking K Ranch www.rockingk.com

The White room www.tptglobal.com

FOR YOUR EVENT~

Jaime Johnson Event Planner wwwjaimejevents.com

The Attic Vintage Rentals www.atticrentals.com

Alisa Lewis Event Design and Details

Florists: Boehms , Bonita and Fleurtations Floral

The BEST cake in town Boots Bakery 509-953-7763

The BEST rental company in Spokane www.event-rents.com

Modern Apothecary - urban makeup & blending bar www.modernapothecary.net

Our Full Menus 509-879-9568 email:sylvia@feastcateringco.com

Sun, 14 Oct 2012 09:28:22 -0700

These are our full menus. We realize these may be a little overwhelming ....so we recommend starting your menu planning on the sample menu page. Look at the basic format and pricing. We will customize it with specific menu items, based on your personal preferences from there. All of our menu items are fully customizable! Menu items may be served individually plated, family style or buffet style, appetizer "stations" or passed appetizers. Gluten free and vegan menu’s are available...please ask. Give a call for help or a quick phone consult. 509-879-9568.

LITTLE BITES bite- sized appetizers that make a big statement

seared jumbo prawn on mini fork with cilantro-lime drizzle $2.75
smoked trout on crispy potato with pickled onion, horseradish creme and chive 2.50
cherry tomato basil and goat cheese mini tart 2.50
jumbo prawn cocktail “shooter” with salt rim shot glass and spicy tomato gazpacho 2.75
wild mushroom and rosemary mini tart with truffle oil 2.95
grilled rosemary chicken skewers 2.95
mini crab louis in butter lettuce cup with avocado and radish 3.50
shrimp and grits with spanish chorizo and fresh corn and a large prawn in mini cup 3.50
mini bahn mi with pork, beef or tofu, pickled daikon, carrots, cilantro cucumber and spicy aioli 3.25
radish cups filled with smoked trout (or salmon) and dill mousse, topped with daikon sprouts 2.50
parmesan cone filled with wild mushroom, rosemary and truffle. 3.50
pan seared jumbo sea scallops with smoked paprika aioli and micro greens 3.95
smoked salmon and cucumber canapés with meyer lemon- dill crème fresh 2.50
mini “grown-up” grilled cheese sandwiches with smoked mozzarella, prosciutto and pesto 2.95
mini truffled mashed potatoes ( served in porcelain cup or martini glass) 2.50
thai style prawns with lime, chili, thai basil, radish and scallion 2.75
fresh fig (seasonal) with gorgonzola cream, toasted pine nuts and rosemary honey drizzle 2.95
grilled beef bite with chimichurri sauce on mini bamboo plate 2.50
korean style meatball with sticky sauce on mini fork 2.50
italian style meat ball with bolagnese on mini fork 2.50
fresh spring rolls w/ cucumber, carrot, daikon, shrimp or tofu, mint, chili dipping sauce $2.95
gorgonzola crostini with local pear and caramelized onion and balsamic drizzle 2.50
bruschetta with roast beef, horseradish cream and watercress $2.50
capresse bruschetta with tomato, basil, fresh mozzarella and balsamic drizzle 2.50
minted spring pea bruschetta with fresh shucked peas, shallot, mint and meyer lemon zest 2.75
grilled eggplant bruschetta with warm goat cheese, basil, lemon zest and fried caper 2.50
warm brie and grilled apricot bruschetta with toasted pistachio 2.50
grilled lemon rosemary prawn skewer 2.50
arugula and triple cream brie bruschetta with rosemary lemon oil 2.50
grilled octopus bruschetta with lemon, parsley, caper and sweet cherry pepper 2.95
crispy polenta bite with arugula- basil pesto, roasted pepper and shaved spanish cheese 2.50
roasted button mushroom with sweet italian sausage, basil and mascarpone 2.95
mini crab cake with jalapeno, cilantro and lime and smoked chili aioli 3.95
olive oil poached salmon bite w/ wild mushroom, truffle, rosemary served on mini spoon 2.50
endive filled with stilton blue cheese mousse, apples, pecans and rosemary honey 2.75
roasted mini potato with lemon chive cream, smoked salmon ( or caviar) and dill 2.50
spicy indian chicken tikka skewer with cool cucumber yogurt dipping sauce 2.50
mini tarragon chicken salad cup with grapes, cashews, tarragon and capers 2.95
moroccan stuffed zucchini with ground lamb, pine nuts, sultanas and moroccan spices 2.95
mini lamb ( or beef) meat ball spiced with zaatar on mini fork with tzatziki dipping sauce 2.95
grilled rosemary beef tenderloin skewer with pearl onions 3.50
braised beef short rib bite with parmesan polenta and rosemary on mini spoon 2.95
grilled beef (or lamb) “slider” with gorgonzola and balsamic onions 2.95
pulled pork slider with slaw 2.95
lemon grass- ginger beef in cucumber cups with mint, thai basil and ginger 2.50
fresh buffalo mozzarella “lollypop” with marinated baby mozzarella, cherry tomato & basil 2.50
prawn & avocado “salad” with lime zest, cucumber, jicama, avocado & cilantro in mini cup 3.50
sesame ginger beef “salad” with red pepper, cilantro with sesame vinaigrette in mini cup 2.50
smoked salmon crudo with capers, parsley, and mustard seed vinaigrette on mini spoon $2.50
*yellowtail crudo thinly sliced, served w/ fresh mild chili, lime oil, thai basil on mini spoon 2.50
*ceviche verde cocktail with seasonal fish, cilantro, parsley and lime served chilled 3.50
*sesame pepper crusted ahi bites with wasabi scallion crème 2.95
*albacore and daikon ribbon salad with toasted sesame chive vinaigrette 2.95
*hamachi with pomelo, avocado, lemon zest and lemon oil on mini spoon 2.50
vietnamese crab sliders with basil, radish and cucumber 3.75
foie gras mousse on toasts with truffled grapes and watercress $3.50
ginger chicken skewer with with miso-brown butter vinaigrette 2.50
grilled garlic rosemary chicken skewers 2.50
grilled lamb lollypops with parsley mint sauce ( market price)
truffled deviled eggs with mascarpone, salmon roe and chive 3.50
grilled lemon grass chicken skewer with spicy thai peanut sauce 2.50
beef tenderloin carpaccio with anchovy-caper -parsley ”salad” lemon oil and pickled radish 3.95
house made duck confit with wild and tame mushrooms on arugula $3.95
mini truffled mac and cheese with bacon ( or traditional ) served in porcelain cup 2.75-3.25
mini gourmet lasagnas $3.50
spring vegetable crudites in shot glass with buttermilk chive dip 2.50
quinoa sushi rolls with carrots, cabbage and yellow pepper 2.50
mini french onion soup with rosemary crouton and melted gruyere. 3.50
fresh watermelon, mint and feta Skewer $2.50
finger sandwiches traditional or rustic 2.50-$3.50
fresh berry cups with mint and orange zest and vanilla cream drizzle 2.95

Tip: To replace a full dinner, choose between 8-10 items from both “little bites” and “hearty platters”. This will ensure your guests will have enough to eat through the event.

HEARTY PLATTERS heartier appetizers designed to be more filling

tuscan harvest platter- gourmet italian cured meats, marinated seasonal vegetables, specialty olives, spicy mustard and rustic crackers 2.95
french style cheese platter - french and local cheeses, fresh fruit, balsamic onion- fig jam, caramelized nuts, specialty olives, gourmet crackers. 2.95
mediterranean platter - hummus, olives, fresh peppers, tomatoes, cucumber, toasted flat bread. 2.50
vegetable crudites with trio of dips 2.50
caprese platter with fresh buffalo mozzarella, local tomatoes, basil ribbons and basil oil. $2.75
whole house-smoked salmon filet- lemon chive cream cheese, capers, red onion, dill and gourmet crackers. 2.95
exotic fruit platter - seasonal fruits and vanilla creme 2.95
grilled black pepper beef- horseradish chive cream ( or chimichuri sauce) 2.95
roasted vegetable and goat cheese terrine with arugula pesto served with rustic bread 2.95

MAINS here are the main entrees (scroll down for vegetarian/vegan entrees)

grilled rosemary chicken with garlic, lemon zest, sea salt and cracked pepper 11. (organic + $2)
lemon artichoke chicken with sage, roasted artichoke hearts, capers and lemon 12.
roasted chicken breast with wild mushrooms, sage and light gorgonzola cream 13.
braised chicken with white wine, caramelized fennel and tarragon, 13.
dijon crusted chicken with dijon mustard, parmesan and crispy sage 13.
brie, sage and bacon stuffed chicken breast 15.
honey BBQ chicken with house made BBQ Sauce 11.
moroccan chicken with cumin and cinnamon with smoked tomato -apricot relish 12.
chicken marsala with mushrooms and marsala wine cream sauce 13.
crispy skinned duck breast, roasted grapes , thyme and shallots 17.
grilled beef tenderloin with smoked salt 28.
grilled marinated flat iron steak with chimichurri sauce 15.
zinfandel-braised beef short ribs with juniper berry zinfandel sauce 16.
pepper and herb crusted trip tip beef loin with gremolita or horseradish chive cream 13.
grilled beef (or chicken or prawn) and seasonal vegetable skewers $15
veal osso bucco with sage and caramelized pearl onions 20.
elk osso bucco with caramelized onions and red wine reduction 20.
grilled miso salmon with black pepper, ginger and brown sugar 13. (wild, market price)
grilled salmon with lemon zest, fresh dill, dill oil and sea salt 13.
shiitake crusted salmon filet with wild mushrooms, rosemary and truffle oil 15.
porcini crusted sea bass with wild and tame mushrooms and truffle oil 20.
grilled halibut with roasted tomato and shallots, basil and grapefruit zest 20.
cioppino w/ mussels, clams, halibut, prawns in flavorful fennel tomato broth w/fresh parsley 18.
*cumin seed crusted ahi with smoked red pepper , tomato and shallot sauce 16.
seared jumbo sea scallops with crispy shallots and bacon vinaigrette 18.
grilled sea bass with fresh corn, pancetta and rosemary 20.
sage rubbed pork tenderloin 16.
oven roasted sea bass with smoked tomatoes, peppers and olives, basil oil 18.
hearty crab cakes with fresh corn, red pepper, shallot, basil and meyer lemon aioli 16.
oven roasted halibut with caramelized shallots and fennel and fresh tarragon drizzle 20.
grilled lamb chops marinated with rosemary, mint and garlic 22.
lamb shank slow braised with shallots and red wine redux 17.
hearty farmers market chicken “pot pie” with seasonal vegetables and sage 14.
stuffed acorn squash with wild rice, sausage, sage, parsnips and walnuts 15.
rosemary chicken lasagna with freshly made pasta, ricotta, and light flavorful rosemary cream 10.
gourmet macaroni and cheese with smoked gouda 9.
Gorgonzola and wild mushroom lasagna with chicken 11.
baked penne pasta with rosemary, chicken, parmesan and basil cream sauce 10.
wild mushroom and italian sausage lasagna with fresh made pasta, rosemary and mozzarella 11.
chard, pine nut & ricotta cannelloni w/ fresh heirloom tomato sauce & fresh made pasta 13.
wild mushroom and chicken cannelloni w/ freshly made pasta, ricotta and truffle creme sauce 14.

Menu items may be served individually plated, family style or buffet style. Gluten free and vegan menu’s available.

Sample Menus 509-879-9568 email:sylvia@feastcateringco.com

Sun, 14 Oct 2012 09:27:17 -0700

Here are a few sample menus to get you started….they are fully customizable. This will give you an idea about format and pricing. Remember this is just a starting place and we will customize the menu based on your specific preferences, budget and tastes. Price includes serving ware and all disposable plates, silverware and napkins.

View my Pinterest Board for creative ideas on outdoor receptions and events, table settings, decorating and all sorts of inspiration!

THE MODERN COCKTAIL PARTY / little amazing bites that make a big statement…perfect for a wedding or sophisticated, upscale event (fully customizable)

fresh buffalo mozzarella “lollypop” with tomato and basil
indian tikka chicken skewer with cool cumber yogurt dipping sauce
roasted mini potato, chive cream and smoked salmon (or caviar)
jumbo prawn cocktail shooter with spicy gazpacho and salt rimmed shot glass
french style cheese platter local & french cheeses, fresh fruits, fig jam, olives, specialty nuts.
tuscan harvest platter with cured italian meats, cheeses, marinated vegetables, whole grain mustard, olives
gorgonzola and fig bruschetta with gorgonzola cream, and balsamic onions and rosemary honey
sesame crusted ahi bite on mini fork with wasabi scallion cream
Basket of gourmet crackers and rustic breads

(or let’s come up with a more personalized menu based on your budget and preferences)

$21 per person

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A CASUAL GATHERING / hearty appetizers for casual events…..nicely presented, nicely priced!

french style cheese platter a selection of local and french style cheeses, fresh fruit, fig onion jam, olives, specialty nuts.
tuscan harvest platter with cured italian meats, italian style cheeses, gourmet olives, marinated vegetables, whole grain mustard.
mediterranean platter with herbed hummus, peppers, tomatoes, cucumber and toasted flat bread
fresh buffalo mozzarella platter with seasonal tomatoes, fresh mozzarella, basil ribbons and basil oil
smoked salmon platter with capers, shallots, dill, lemon zest and chive cream spread
Basket of gourmet Crackers

$12.95 per person

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THE CLASSIC DINNER /or classic wedding reception…

simple, elegant and refined

passed hors d’oeuvres~

bruschetta with triple cream brie, arugula and lemon rosemary oil
cilantro lime prawns on a mini fork

salad~

organic lettuces, heirloom tomatoes, roasted beets, toasted pumpkin seeds, crumbled goat cheese and balsamic vinaigrette

main course~

grilled rosemary chicken breast with wild mushrooms, shallot and truffle
or grilled herb and pepper crusted tri-tip beef served with horseradish chive creme

served with~

oven roasted baby red potatoes with rosemary
grilled asparagus with lemon thyme vinaigrette
organic rustic breads with herbed butter

$26. per person

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CLASSIC LUNCHEON OR LITE DINNER