Catering to Your Kneads, a quick tour

Catering to Your Kneads
is
catering for every occasion.

We will be happy to tailor the food to meet your needs.
Browse these few pics and then contact me at 713.898.7006.

We look forward to helping you make your event memorable.

Chuck

These individual quiches make an elegant presentation. Shown here are the quiches with a dollop of sour cream, chive sticks, and black caviar. We can add red caviar and alternate with the black making a "checker board" design. They can also be served plain with just a dollop sour cream.




A vegetable crudite is always popular. And very appropriate to today's health conscious guest. Different shaped platters are available as well as different vegetables. Some choices are seasonal and not available year round. The dipping sauce is presented in a red cabbage bowl or can be served in a bowl hollowed out of a small bread loaf.




Jerk Chicken Skewers. Unique. These are shown on a holiday table but, they are popular year round. We prepare the chicken strips with our own Carribean Jerk Sauce and bake them on a wooden skewer. The skewers are displayed on a pineapple making a truly one-of-a-kind fun hors d'oeuvre or "grazing" buffet item.




The SouthWest Cheese Log - a very popular choice. To a base of cream cheese we add flame roasted poblanos and other spices. The log is rolled in cilantro and ringed with a corn relish. It can be served with crackers or as it is here with slices of baguette.






Chicken Fantastico! We call this our signature dish. The entre is a layered enchilada - not rolled. Between two layers of corn tortillas you will find a layer of chicken in a poblano (or mild green chilies) cream cheese sauce with special spices. All topped with cheddar cheese. Served here with Spanish rice and Black Beans and a caesar salad.




Beyond the cookie or brownie sweet, our "dessert guy" has a full array of elegant presentations. Shown here is a flourless chocolate cake. But not just a slice of cake - the plate becomes a work of art in itself with the display of different sauces (appropriate to the dessert) lined within a chocolate border.




This can safely be called the biggest chocolate fountain available - anywhere! At least as far as I know.

To make a big statement requires a big fountain - and we have one.

The fountain requires an attendant (not wearing an apron) who assists guests in the art of dipping. Items include anything you think goes well with chocolate. We can bring bananas, pineapple, apples, mangos, and the list goes on. Other items include marshmellows, graham crackers, pretzels, any cookie you can imagine, and much more.

And what's best about this? You do not have to clean the machine - we do that for you!



These are just a few ideas.

As you can see, we offer a variety of styles and options matching every need - including yours.

We look forward to hearing from you.

713-898-7006

Under construction

Our 'dessert guy' creations

Dark Chocolate Tart

from a Scottish recipe, this tart is a dramatic end to any meal. Silky textured semi-sweet filling with a flaky crust, served with chocolate curls and crème anglaise with in season fruit.

Whipped Lemon Curd Tart with Ginger Crumb Crust

small individual tarts with a great combination of flavors that are not commonly found just anywhere.

Chocolate Cups with Ricotta Cream and Strawberries

Simple chocolate cups are filled with a mixture of ricotta, sugar, and a few secret ingredients, then garnished with sliced strawberries (in season) and a bit of chocolate

Brulees

Grand Marnier Crème Brulee, Pumpkin Crème Brulee; Chocolate-Ancho Brulee; Irish Whiskey Brulee, Vanilla Brulee, Your Preference of flavors can usually be accommodated.

Rugelach

cookies from eastern Europe whose name derives from the Yiddish word rugel, translating to “royal”. A dough made with cream cheese (an American addition) and filled with a combination of nuts and apricots to give you a not-too-sweet, but “just right” taste.

White Chocolate Mocha Napoleons

A Napoleon that is a little different

White Chocolate Mousse with Bittersweet Chocolate Sauce

may be served in chocolate cups or dessert cups with seasonal fruits.

Bananas Foster Bread Pudding with Rum-Raisin Crème Anglaise

from a receipe “borrowed” from Emeril, this is a new twist on an old favorite.

Chocolate Cups with White Chocolate Raspberry Mousse and Raspberry Sauce

always a crowd pleaser – lite and delicious, just the right amount for after dinner.

Lemon Rosemary Panna Cotta

an eggless dense pudding with an unusual mixture of tastes served on a shortbread disc with lemon sauce.

Mocha Panna Cotta with Caramel Rum Sauce

a completely smooth dessert experience, the mascarpone is flavored with mocha and sour cream, garnished with chocolate sticks and cream.

Chocolate towers with white chocolate mousse

3-inch round towers made of chocolate with chocolate cake at the bottom, topped with creamy white chocolate mousse. Served with strawberry or raspberry sauce. This dessert is served at the Intercontinental Hotel in the Galleria area with great reviews.

Chocolate Macs

cookies made from almond paste, topped with chocolate cream swirls, almonds, and chocolate sauce.

Pastry Swans

light and delicious and they look very elegant. The swans are made of pate a choux, filled with pastry cream, served with raspberry sauce and crème anglaise.

Chocolate Éclairs

different because they are made as needed and not assembly line produced

Baklava

a popular phyllo-dough pastry most commonly associated with Greece, although Baklava is actually a Turkish word, and the confection popular though out the eastern part of the Mediterranean and the Near East. The pastry is filled with a nut mixture and spices for that perfect taste with after dinner coffee.

Other suggestions are brewing...

Suggestions for "grazing" around

Jerk Chicken on Skewers

These are 2-3 bite portions of chicken breast marinated and then oven roasted in a Jamaican jerk sauce. The sauce is made from 16 fresh ingredients. It is eaten right off the skewer thus allowing the guest to keep their fingers clean. We keep it “not to spicy”, but authentic to the style of preparation. A spicy/hot version is available on request.

Parmesan/Romano Cheese Straws with a Basil and Pine Nut Pesto

We take sheets of “puff pastry” and dress them with a basil and pine nut pesto and then sprinkle with Parmesan and Romano cheeses. This is covered with another layer of puff pasty - cut into strips - then given a few twists before baking.

Baked, Double Cream Brie with an Apricot Glaze

The double cream brie is placed in a baking dish surrounded with puff pastry. An opening is left on the top of the brie to allow the addition of an apricot glaze. It is served slightly above room temperature.

Puff Pastry Squares with Fillings

To puff pastry squares we ‘pipe’ fillings which may include a variety of bases… for example, cream cheese or goat cheese. Added to the top you may include such items as salmon.

Baby Muffuletta Sandwiches

We begin with a dinner roll, cut in half and dressed with an Italian Olive Salad. The olive salad comes from “Central Grocery” in New Orleans LA, 923 Decatur Street. The sandwich consists of provolone cheese, ham, and Genoa salami.

Smoked Salmon

We begin with cocktail breads and layer with cream cheese (or flavored mayo), salmon curls and capers. The layers are topped with a sprig of fresh dill.

Tenderloin, Dinner Roll Sandwiches (Beef and Pork)

Beef Tenderloin sandwiches are served with a traditional horse radish spread or a dijon/mayo spread. The pork tenderloin sandwich is served with a mild mango/fruit salsa or a dijon/mayo spread. Both are served on a premium, yeast dinner roll.

Dinner Roll Sandwiches (Deli meats)

We offer a variety of deli-dinner roll sandwiches. These include turkey with smoked cheese, ham with pepper jack, and a ham-salami-provolone-cheese with sweet cabbage relish.

Cheddar and Jack cheese brick with Raspberry Chipotle

The cheeses are blended with spices and formed on a piece of granite. The top of the brick (usually a little than 1-inch thick) is spread with a layer of Raspberry Chipotle sauce. The sauce is not hot. This can be served with a hearty cracker or sliced baguette. It looks very elegant on the granite.

Southwest Cheese Log

We begin with fresh poblano peppers (these are mild) and roast them over an open flame. The meat of the pepper is finely minced and added to cream cheese along with other ingredients. The cheese log is rolled in cilantro and surrounded with a sweet corn relish that uniquely compliments the cream cheese and peppers. This is served with rounds of fresh baguettes or hearty crackers.

Fresh veggies and/or fresh fruit (seasonal) served with dipping sauce

Fresh seasonal veggies are presented with a Ranch style dressing that is made from fresh ingredients… not bottled. (A dill flavored dressing would work also.) The fruit would be seasonal and served with tooth pick frills to add a touch of elegance to the presentation. The sauce is lightly sweet to compliment the fruit.

Meat Balls (beef base) with Marinara and Alfredo Sauces (hot dish)

We make our own marinara and Alfredo sauces. The meat balls can be “speared” with a tooth pic frill, then dipped or the sauce can be spooned over the meat balls.

Mixed Canapés

We have a wide variety of offerings ranging from deli meats, to salmon, to a smoked turkey breast speard served with fresh sage. All of our canapés are made in our kitchen. For example, the smoked turkey breast is ground, prepared with herbs and spices (and one secret ingredient), piped on to breads, then topped with a piece of fresh sage.

Bruschettas

There are as many types of Bruschettas as there are ways to spell it. They can be as simple as rubbing fresh garlic on toast, drizzle olive oil, and adding salt and spices. Two of the favorites we have served are (1) a combination of roasted red bell peppers and eggplant pulled together with olive oil and spices, (2) a ‘tapenade’ of roma tomatoes, sweet onions, olives, olive oil and spices.

a word to our Corporate clients

This page is under construction.

Take home message: Corporate events such as "lunch & learns" (with the right food) can separate your product presentation from others who may be looking to steal your thunder.

Catering to Your Kneads, a quick tour

Catering to Your Kneads
is
catering for every occasion.

We will be happy to tailor the food to meet your needs.
Browse these few pics and then contact me at 713.898.7006.

We look forward to helping you make your event memorable.

Chuck

These individual quiches make an elegant presentation. Shown here are the quiches with a dollop of sour cream, chive sticks, and black caviar. We can add red caviar and alternate with the black making a "checker board" design. They can also be served plain with just a dollop sour cream.




A vegetable crudite is always popular. And very appropriate to today's health conscious guest. Different shaped platters are available as well as different vegetables. Some choices are seasonal and not available year round. The dipping sauce is presented in a red cabbage bowl or can be served in a bowl hollowed out of a small bread loaf.




Jerk Chicken Skewers. Unique. These are shown on a holiday table but, they are popular year round. We prepare the chicken strips with our own Carribean Jerk Sauce and bake them on a wooden skewer. The skewers are displayed on a pineapple making a truly one-of-a-kind fun hors d'oeuvre or "grazing" buffet item.




The SouthWest Cheese Log - a very popular choice. To a base of cream cheese we add flame roasted poblanos and other spices. The log is rolled in cilantro and ringed with a corn relish. It can be served with crackers or as it is here with slices of baguette.






Chicken Fantastico! We call this our signature dish. The entre is a layered enchilada - not rolled. Between two layers of corn tortillas you will find a layer of chicken in a poblano (or mild green chilies) cream cheese sauce with special spices. All topped with cheddar cheese. Served here with Spanish rice and Black Beans and a caesar salad.




Beyond the cookie or brownie sweet, our "dessert guy" has a full array of elegant presentations. Shown here is a flourless chocolate cake. But not just a slice of cake - the plate becomes a work of art in itself with the display of different sauces (appropriate to the dessert) lined within a chocolate border.




This can safely be called the biggest chocolate fountain available - anywhere! At least as far as I know.

To make a big statement requires a big fountain - and we have one.

The fountain requires an attendant (not wearing an apron) who assists guests in the art of dipping. Items include anything you think goes well with chocolate. We can bring bananas, pineapple, apples, mangos, and the list goes on. Other items include marshmellows, graham crackers, pretzels, any cookie you can imagine, and much more.

And what's best about this? You do not have to clean the machine - we do that for you!



These are just a few ideas.

As you can see, we offer a variety of styles and options matching every need - including yours.

We look forward to hearing from you.

713-898-7006