Chicken Breast Involtini 6 servings 4-6 oz. double lobe (butterfly) boneless chicken breast 1 cup boursin herb cream cheese 1 cup sun-dried tomatoes, julienne 2 cups arugula, shredded Salt, pepper, paprika as needed In a bowl combine boursin cheese, tomatoes, & arugula. Gently pound chicken breast, then place two tbsp. of boursin mixture on chicken […]
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Barbacoa Spiced Short Rib Tacos (Sous Vide Method) 3 lb. boneless short ribs 1 small can of chipotle peppers in adobo sauce 1 red onion, julienne 3 tbsp. sliced garlic cloves 1/3 cup barbeque sauce ½ cup fresh lime juice 2 tbsp. cider vinegar 2 tbsp. ground cumin 1 tbsp. kosher salt Combine all […]
Why travel across the world, when you only have to travel to Landerhaven? From elaborate sushi displays and rickshaws to Asian parasols and even Chinese tea ceremony performers, this event really felt like a trip to China!
Asian Short Rib Serves 4 #3 boneless short ribs Asian spice rub as needed Oil as needed 2 quarts Japanese Wasabi-Yuzu sauce Ancho pepper stock as needed Rub ribs with oil, then dust liberally with Asian spice rub. Cover lightly and place in cooler for 24 hours. The next day: Sear the short ribs […]
Roasted Cauliflower with Red Onion Confit 1 head cauliflower cut into ¾ inch “steaks” 1 red onion julienne ½ cup fig vinegar 2 tbsp sugar in the raw Toasted pine nuts as needed Salt & pepper to taste For the cauliflower, season with salt & pepper and sauté in olive oil until golden brown on both sides. […]
Executive Caterers was featured in an editorial in Cleveland Magazine as “The Face of Cleveland Events” for their 2016 “Faces of Cleveland” issue. The article can be viewed here. The Faces Of Cleveland Events BRAD GAMBRELL, NICOLE SIDOTI, MOYA DONNELLY, MADELINE REPIDONIS AND JEANNIE VASSANELLI Executive Caterers Executive Caterers is Northeast Ohio’s long-established premier catering service, with their […]
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Triple Chocolate Mousse Dome with Hazelnut Crust, Candied Orange Tulle, Brandied Cherries, and Candied Hazelnuts *This recipe is courtesy of our Head Pastry Chef Sarah Keplinger!* To make the Base: 500g Gianduja 400g Praline 100g Oil 500g Feuilletine Melt the gianduja, praline, and oil together. Fold in the Feuilletine flakes carefully. Just until combined. Do […]