Sunday, July 22, 2012

Chefs’ Quarter goes Catering



Chefs’ Quarter Group of Restaurants, a distinct name when it comes to quality fine dining continental cuisine have added another way of serving dishes to its loyal dinners. Early this year, the dynamic food duo, Larry Cortez and Chef Mauro Arjona Jr. , owners of Chef’s Quarter Group of Restos have expanded their catering services from local Pinoy favorites and Asian fare to American and European delis.

 One of the rare occasions where we can see these two together...

An inaugural event was launch last July 5, 2012 to formally introduced to its partners and guests the Chef’s Quarter Catering Service. It was held at the Events Pavilion, 3rd floor 500 Shaw Centrum Building, along Shaw Boulevard, Mandaluyong City.


Dubbed as Chefs’ Quarter Grand Food Tasting, this event featured some of the most talked-about menus Chefs’ Quarter have been serving for years. For starters, waiter served some pica-pica like the famous Pannizza with assorted toppings, Assorted Canapes with Liver Pate, Tomato and Salmon. After which, appetizers followed with Fresh Marinated Salmon Carpaccio, Mesclun Salad with roasted mushroom, escargot and calamares in balsamic variation dressing and of course Cesar Salad.


As the guests enjoyed the good food, managing partners Larry Cortez and Mauro Arjona shared to us their humble beginnings many years ago at Le Sufflet then, on how Chefs’ Quarter came to be and how it has grown into a major food industry’s restaurant empire.



As the evening progresses with live band entertainment, the buffet table was opened. The buffet table featured US Beef Short Plate with Pinoy Steak Sauce on the carving station, The main course was lead by Chicken Roulade with Peppercorn Sauce, Roasted Pork loin in Champaign Sauce, Cream Dory Meuniere in Lemon-Butter and Caper Sauce, Baked Lasagna Verde, Saforn Rice Pilaf and Grantinated Potato and leeks.


At the end of the buffet table was an array of Chefs’ Quarter’s signature disserts like, the Mango Brazo, Assorted French Pastries, a selection of Pana cotta with Mango, Ube and Strawberry. All of the dishes that was featured are just some of Chefs’ Quarter’s wide selections menus serve in all of the their restaurants and now can be enjoyed by clients in a catered service approach.



Standard packages for buffet can go as low as P550+ and can go up to P1,800+, while sit down meals range from P750+ to P2,000+. Chefs; Quarter Catering can be arranged in the most simplest presentations or it can be as elaborate and very elegant, depending on the client’s preference and budget. 

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