Meat Dishes
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Apple and thyme meatballs in zesty marinara sauce.
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Balsamic glazed pork tenderloin with grilled figs. Accompanied an American menu.
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Balsamic glazed pork tenderloin. Accompanied a menu for a cooking class led by Polina. Photo by Sierra Fish.
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Balsamic glazed pork tenderloin. Accompanied a menu for a cooking class led by Polina. Photo by Sierra Fish.
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Beef and broccoli stir-fry. Accompanied a Chinese menu.
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Beef Flank Steak Roulade stuffed with spinach, Asiago, parsley, pancetta, balsamic and red pepper flakes in roasted tomato beef jus. Accompanied a summertime menu.
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Beef stroganoff. Accompanied a Ukrainian menu.
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Beer-braised brats with sauerkraut, braised red cabbage and pickled onions. Accompanied a German menu.
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Cajun seafood and sausage jambalaya kielbasa, smoked ham, shrimp, peppers, oregano, thyme and long grain rice. Accompanied a Cajun menu.
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Caribbean jerk chicken with tropical salsa. Accompanied a Jamaican menu.
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Carnitas pulled pork.
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Chicken Karaage- Japanese fried chicken with Sriracha-lime aioli. Accompanied a Hawaiian menu.
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Chicken Marbella marinated in red wine vinegar with oregano, Spanish olives, capers, Italian parsley and coriander. Accompanied a Moroccan menu.
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Chicken marinated in yogurt, herbs and Georgian Plum Sauce. Accompanied a Turkish menu.
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Chicken parmesan.
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Chimichurri Churrasco con Salsa de Aguacate – grilled chimichurri steak with avocado salsa. Accompanied a Guatemalan menu.
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Costilla Adabada con Chojin Adobo- baby back ribs with radish salsa. Accompanied a Guatemalan menu.
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Costilla Adobada- adobo baby back ribs. Accompanied a Guatemalan menu.
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Crusted flat iron steak with Harissa, caraway seeds and cumin. Accompanied a Mediterranean menu.
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Doenjang pork tenderloin with asian sesame chives. Accompanied a Korean menu.
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Doenjang pork tenderloin with mirin, Korean fermented soybean paste, rice syrup, sesame oil and ginger. Accompanied a Korean menu.
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Doenjang pork tenderloin with sesame asian chives. Accompanied a Korean menu. Accompanied a Korean menu.
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Golubtsi- stuffed cabbage with ground pork, ground beef, rice, fresh herbs and spices in savory tomato sauce. Accompanied a Russian cuisine menu.
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Grilled Flat Iron Pichanga with charred cherry tomatoes and onions. Accompanied a Brazilian menu. 2
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Kalua pork with tropical salsa. Accompanied a Hawaiian menu.
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Kalua-braised pulled pork with island-style barbecue sauce and tropical salsa. Accompanied a Hawaiian menu.
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Korean barbecue beef short ribs with pickled mustard seeds and carrots. Accompanied a Korean menu.
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Lemongrass chicken satay with peanut dipping sauce. Accompanied an hors ‘d’oeuvres menu for business meeting.
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Lomo saltado flat iron steak. Accompanied a Mexican menu.
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Macadamia nut crusted chicken breast with black bean mango salsa. Accompanied a tropical-themed menu for a wedding. Photo by Sierra Fish.
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Marinated steak kebabs with charred red onion chutney. Accompanied a summertime barbecue lunch.
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Marinated steak kebabs with charred red onion chutney. Accompanied a summertime barbecue lunch.
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Meyer lemon and rosemary marinated chicken.
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Mole Poblano- Puebla-style Mole, with close to 30 ingredients, is a labor-intensive work of art. Accompanied a Mexican menu.
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Ottoman Lamb Keftas with Sultan’s Pleasure- spiced meatballs (lamb), with puréed tzatziki dipping sauce. Accompany a Moroccan menu.
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Pollo Adobado con Chirmol adobo chicken in fire roasted sauce. Accompanied a Guatemalan menu.
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Pork schnitzel with wild mushrooms sauce. Accompanied a German menu.
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Pork tenderloin Taonkatsu in savory Katsu sauce. Accompanied a Japanese menu.
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Roast beef with horseradish crema.
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Rosemary grilled flat iron steak with red and yellow pepper relish and heirloom cherry tomatoes. Accompanied a California cuisine summertime buffet menu for party.
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Shashlik-style pork tenderloins, marinated in onion, buttermilk, garlic, vinegar, olive oil and special spices. Accompanied a Russian menu.
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Slow braised short ribs in light soy sauce and Hoisin, pear juice, Mirin, sesame oil, with garlic, carrots and onions. Accompanied an Asian-fusion cuisine menu for a wedding.
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Spanish meatballs ground beef and lamb, mint, coriander, sweet paprika, cumin in zesty tomato sauce. Accompanied a Mediterranean menu.
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Steak Ranchero with onions, peppers, chilies, tomatoes and chipotle. Accompanied a Mexican menu.
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Stuffed chicken breasts with roasted mushrooms, rosemary and provolone with wild mushroom sauce. Accompanied a California cuisine menu for a holiday party.
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Tri-tip roast with garlic, sea salt, cracked pepper and rosemary served with creamy horseradish and chimichuri sauce on the side.
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Turkish lamb and beef meatballs. Accompanied a Turkish menu.
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Roasted chicken stuffed with garlic, Meyer lemon and onion with barbecue glaze.
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Miso-marinated Chicken Katsu with tonkatsu sauce and lemons. Accompanied a Hawaiian menu.
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Kalua Braised Pulled Pork with tropical salsa. Accompanied a Hawaiian menu.
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Citrus-sage roast turkey with homemade turkey gravy.
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Guatemalan Carne Prensada with ground beef and pork, sautéed vegetables, garlic and spices, served with homemade tomato sauce.
