Stuffed squash blossom, whipped ricotta, Tiffs Thai basil, watercress nut free pesto, Vista Micros micro green and pansy flower
Crispy Brussel sprout and caper bruschetta on sour dough crostini, burrata cheese, ash salt
Grilled summer mini fall veggie skewers served with a red pepper chimichurri
Portobello miso soy mushroom mini sliders, cilantro slaw, sesame BBQ
Catalina offshore Seasonal fish Poke taco on fried wonton, green onion corn salsa, sweet sesame dipper
Smoked cheese and butternut squash mini quesadilla. Roasted corn, orange cilantro crème fraiche
Cornmeal crusted wonderland farms fried green tomato with paprika aioli, thick black pepper bacon, Vista Micro’s
Organic Free range Southwest Honey lime chicken Skewers, Avocado and grilled corn Pico de Gallo
Salad Ideas-
Wonderland Farms Heirloom Salad- Candy cane beets, Fresh smoked mozzarella, Elephant garlic confit, arugula, chives, garden basil, crusty chef made baguette
Or
Cyclops farms strawberry and citrus varietal salad with pomegranate arils, Specialty fig aged balsamic reduction. Venissimo deli feta cheese.
Or
Fall harvest salad- Local mixed greens and endive with soy ginger glazed roasted Brussel sprouts, apple, pickled heirloom carrot, toasted golden sunflower. toasted crunchy chickpea. Tahini citrus wild honey drizzle. Optional shaved parmesan.
Or
Vegan wedge. Sprout Craft creamery fresh vegan cheese roasted gold and red beets, scallions, crispy sweet and spicy pepitas with green goddess dressing
Soup Ideas-
Escarole soup in a rich bone broth, topped with pecorino cheese and fruity olive oil, San Diego sea salt
Or
Creamy coconut kabocha squash soup, sauce vierge, Temecula valley olive oil, Vista micros
Or
Sweet corn soup with Chinese chili
Entree Ideas-
Crispy cast iron Jidore chicken quarter Sautéed spinach, horseradish, heirloom carrot and cauliflower purée, citrus buerre blanc
or
Tender mushroom Wellington, puff pastry crust, rainbow baby potato, sautéed fa time veggies, wild mushroom demi or port wine demi sauce
Or
Cod with roasted garlic cream, shaved fennel salad over whipped Yukon gold potato
or
Thyme crusted buttery halibut with creamy cauliflower puree, candied baby heirloom carrot
or
Pan seared seabass with tomato vinaigrette, corn cake, brown butter
or
Pappardelle with organic chicken ragu. Fennel and roasted tomatoes.
Or
Cornish game hen with black garlic porcini butter, loaded sweet potato dauphinoise, crispy onion stack, seared citrus garlic green bean
Dessert ideas-
Honey lemon butter cake, brown butter tart, Lemon curd, ginger anglaise, brown butter custard
Or
Pear shortcake with handmade Amish style shortcake crunchy sugar biscuit, whipped grass fed aged vanilla Chantilly cream or coconut whip cream, macerated ripe berries, optional churned frozen custard, micro flower
Or
Dark chocolate pot de creme tart, sea salt caramel frozen custard, Chantilly cream, micro flower, brown butter shortbread crumble
Asian Influenced menu:
Tsukemono. Seasonal vegetables pickled in several types of brine's with southeast Asian flavors (Vegan, gluten free, Dairy free)
Steamed or pan fried mushroom or any protein or vegan rice wrapped shu mai. Open-topped dumplings filled with ground pork and with finely cut green onion, black sesame
OR
Handmade braised marinated tofu or rock cod steamed bun. Black garlic marinade, shaved carrot, Asian cucumber, cilantro and thai basil
(Can design a personalized dim sum menu to your preferences)
Taiwanese organic local protein sate. Southeast Asian vegetables, mushrooms, garlic, onions, Taiwanese wine sauce, fresh lime, garden chilis. (Gluten Free, Dairy Free, can be both Vegan and Vegetarian) ( Can add a protein such as organic chicken, tofu, duck, seafood)
Organic chicken southeast Asian hand foraged vegetables a varietal chow fun. Sesame, fermented soy, foraged fall vegetables(Dairy free, can be Vegan and Vegetarian, GF)
Tapioca coconut milk pudding.
Fresh Asian pear, bruleed sugar, lotus root, micro sea spray green, black sesame. Fresh spun seasonal fruit sorbet. (Vegan, Gluten free)
*Could include tea service
*I also make my own chef curated Chili Chili Bang Bang Xo Sauce
*any protein can be changed
*Could include a dim sum or cocktail class for an additional charge
Italian menu
Anything can be gluten-free
Salad:
simple salad
farm greens, Campari tomato, toasted pine nut, gorgonzola vinaigrette
or
little gem Caesar
grated grana pandano, herb breadcrumb, cracked pepper
or
grilled pear and local seasonal greens. Whipped burrata cheese tyme honey aged balsamic and grilled toast points
or
arugula and avocado
shaved fennel, lemon, grana pandano, evoo
Apps:
Vegan or poultry Italian meatballs
creamy polenta made with mashed cauliflower, rustic marinara, grana pandano
or
arancini
crispy mushroom risotto, provolone, fontina, rustic tomato sauce
or
white truffle garlic bread
house made ricotta, mozzarella, grana pandano, herbs, crispy broccoli
Entrée:
spicy rigatoni vodka
Italian chicken sausage or vegan sausage, shaved garlic, torn basil, grana pandano
or
braised lamb shank
roasted fennel, caramelized brussel sprout, mascarpone polenta, red wine jus
or
crispy eggplant parmesan or chicken parmesan
fresh mozzarella, spicy vodka sauce, torn basil
or
chicken marsala
marsala cream sauce, roasted garlic mashed potato, lemony asparagus
Or
Burgundy slow braised grass lamb , creamy fontina polenta, garlicky broccoli rabb, Italian salsa verde
Dessert:
Caramelized marsala Sea Breeze organic farms blackberry crostata, chef curated brown butter frozen custard, San Diego sea salt, Micro flower
or
Handmade cannoli, ricotta whip, Ghirardelli mini chocolate chip
or
Dark chocolate Pot de crème, citrus, San Diego Sea Salt, Caramel fresh spun gelato
Mediterranean Style Menu Ideas-
Mediterranean style mezze farm board-
Farm Board Ideas and options, I can customize- Chef Curated smoked eggplant Baba Ghanoush made with mortar and pestle ground sesame, roasted red pepper hummus, rice parsley and goat cheese stuffed grape leaves, any protein seeekh kebob skewers, Greek cucumber tzatziki with sumac, Moroccan salad, San Diego sea salt. Citrus kale pesto kissed grilled seasonal veggies (could be skewers) thinly sliced aged charcuterie meats, yogurt based creamy shallot dip, caprese skewers, roasted beets, charred baby beet spread with Lebanese yogurt and honey, spinach artichoke dip, kale and Bulgarian feta dip, crispy pickled seasonal veggies, Handmade pita and lavash topped with Temecula Valley Olive oil and Tiff’s garden herbs, zattar. ( vegan, gf options no problem)
Mediterranean marinated pear or citrus and fresh mozzarella salad. Served over grilled heirloom green beans, tossed in aged white fig scented balsamic and topped with shaved parm(Vegetarian, Can be Vegan, Gluten Free)
Grilled or sautéed' grass fed lamb chop or organic chicken breast (or any protein from Dale Ranch or tofu or Tempe) with imported olive varietal, artichoke and Bulgarian feta sauce. Fresh organic parsley, olive oil, San Diego sea salt.(Vegetarian, Gluten Free)
OR
with blistered tomato, hand picked garden oregano and black Kalamata olive salsa. Served over warm basmati rice or handmade pasta with pine nuts and winter roasted Romanesco, charred Turkish antep aci dolma pepper and garlicky walnut pesto.(Vegan, Gluten Free)
Warm boozy limoncello cake with polenta and Coastal Roots Farms honey, San Diego sea salt, powdered sugar. (Vegetarian, Gluten Free)
Chef spun Brown butter olive oil gelato (Vegetarian, Gluten free)
Can do vegan ice cream
Or
Pavlova
passion fruit curd, basil, vanilla, whipped mascarpone, citrus
* Can be done family style or buffet
*Chef provides all food and any extra equipment such as chafing dishes etc.
*Pick a app type thing, a few entrees, dessert type of thing like pancakes or French toast, fruit plate/ salad or something similar ( we can figure out a good mix:))
* You can mix up the menus/ menu ideas
* Kids menu no problem
* I'm in a hurry no nuts, no beef, no pork ,no problem. I'm headed out the house. Wanted to send you a menu.
*Vegan, gluten free, dairy free and interchanging sauces and proteins totally do able
-Menu can be changed easily at clients request, including proteins and sauces-
Modern American style brunch menu-
Can do a basic egg station will made to order scrambles, over easy eggs etc
Or
Baby potato latkes. Served with chefs hand smoked local Catalina offshore salmon, harissa crema’, caramelized onion, micro citrus greens (pescatarian, gluten free, can be Vegetarian or Vegan)
or
Arugula and summer greens berry breakfast salad. Handmade sunflower brittle style granola. Avocado, citrus, chive. Zesty Meyer lemon coconut yogurt dressing. (Vegan, Gluten Free, Dairy Free)
Crispy organic free range karage chicken or oyster mushroom and Belgium waffle sliders served with Kickin’ sauce, whipped coconut butter and organic bourbon barrel aged maple syrup (Gluten Free, can have a vegan option)
Or
Mexican fried organic free range chicken and waffles. Poblano peppers, house made five-spice waffle, agave syrup (Gluten Free, can have a vegan option)
Or
Eggs Benedict on fluffy English muffin, poached farm egg, chicken sausage and fresh hollandaise or a variation with poached farm egg, braised greens, apple cider braised protein, creole hollandaise
Or
Egg and garlic with aged vegan cheddar grits. Southern style greens, andouille vegan sausage, peppers and onions ( can be Vegetarian)
Or
a beautiful 3 cheese frittata with plenty of farm to table veggies, dairy free cream and Vista grown herbs
*Could even do a grits frittata the possibilities are endless
or
Toasty Georgian style khachapuri pie with spinach, egg or protein substitute and vegan chau cheese pies ( vegetarian)
or
Menemen /Turkish style tomato, garden veggies, summer peppers, poached eggs, melty vegan feta cheese cast iron pie, flaky crust, creamy garlic lebne ( vegetarian)
Or
North African Shakshuka with summer heirloom tomato, soft eggplant, summer peppers, vegan feta, poached egg, braised greens, harissa yogurt (vegetarian)
Dulche de leche french toast or buttermilk pancakes
Custard-dipped farmhouse made challah bread, macerated fresh berries, dulce de leche drizzle with fresh whipped coconut milk cream. (Vegetarian)
Could do a beautiful fruit platter
Tuscan menu ideas -
Tuscan Style backyard farm to table style brunch-
Ricotta pancakes with orange maple syrup. Fresh coconut milk whipped cream. ( vegetarian)
or
Cinnamon white raisin custard bread that has been soaked in Tuaca (Italian liqueur praised for its combination of brandy, vanilla and Mediterranean citrus essence). Fresh fruit
( Vegetarian)
Fennel Sausage and sundried tomato organic egg strata with red onion, grass fed goat cheese, baby spinach, rustic crusty chef curated Italian bread cubes. Served with a Meyer lemon crema and fresh garden herbs.
or
Asparagus and zucchini polenta laced frittata. Provolone, vegan cream, braised greens. Made in a cast iron skillet. Kale pesto drizzle. (Vegetarian, gluten free)
or
Brunchy Margarita style breakfast pizza. Handpicked sliced wonderland farm tomatoes, caramelized sweet Maui onion base on top of fresh hand tossed pizza dough. Chau cheese. Fresh organic cracked egg, hand torn basil. Baked and then drizzled with truffle oil and San Diego crunchy flaky salt. (vegetarian)
or
Cavatappi pasta with creamy white beans, olive varietal, heirloom tomato, grilled shrimp. (simple and totally flexible.)
or
Quonia power bowl bowl station with heirloom Easter egg radish, tender 6 minute eggs, spring peas and pea shoots, vegan parm cheese, braised greens. Black garlic Temecula Valley olive oil drizzle. Build your own type of thing. Great for dietary restrictions.
or
Ratatouille crostini toast station with fried eggs. Local zucchini, bell pepper, eggplant, sweet tomatoes. Simmered overnight and finished with Temecula Valley olive oil and balsamic. Spooned over sourdough toast. Topped with a fried egg, micro green and San Diego sea salt.
( vegetarian)
Blueberry, Satsuma orange and avocado breakfast salad on top of organic Ashbrenner Acres mixed greens and micro herbs. Fresh baked honey almond granola. Tangy citrus berry coconut yogurt dressing. (vegan, gluten free)
or
Arugula endive salad with honeyed brittle. Maytag blue cheese. Aged Banyuls white balsamic vinaigrette. (vegetarian)
Other Infomation
Hi Cameron! Thank you for checking out my proposal! This menu is delicious, full of options and will be very fun for your special day. I am chef Tiffani. I currently run the Farm house at the Leichtag Foundation in Encinitas. Also my my own private business the Blooming Apron. All of my food is farm to table, organic, local and fun. My last job was in Carlsbad at the Land and Water Company. I was there for 6 years as the pastry chef. My culinary career is multifaceted, full of adventure and so rewarding! Hope you enjoy the menu I have written. I choose it because it is fun, organic, fresh, seasonal, healthy and easy to make changes too. I am totally open to any suggestions. My experience has led to being able to make any dietary changes that are needed, while still providing beautiful food with amazing flavor. I love to entertain and make people smile. You can contact me at anytime with any questions, comments or concerns. I am here for you. You can change the courses also if you would like.
