City Catering Events
05.14.2008 : : Wednesday : : 6:00 - 8:30 PM
The Vineyard Table Open House
The Vineyard Table in SoDo is truly a unique, event space. With its salvaged wood floors and expansive ceilings, the space has a Napa feel.
We will be co-hosting an open house on Wednesday, May 14th to show off the space. The "Table" can host 30 for dinner or 60 for cocktails.
Big Night at Little City
Following the success of our first Big Night at Little City -- a wine-paired, Farm-to-Table dinner -- we have decided to host a beer-paired dinner in June. Our chefs will match several Northwest brewed beers with the season's freshest foods for a unique and delicious dinner. We will have a local brewmaster at the dinner to chat about the beers.
Hosted at Little City -- our event space on Capitol Hill. Reception and hors d'oeuvres at 6:30. Dinner at 7:00.
Mixmedia at Bellevue Arts Museum
Stop by the third annual Open House/Anniversary Celebration at the Bellevue Arts Museum. City Catering will be mixing Signature Cocktails and serving hors d'oeuvres from 6:00 to 9:00. Anna Skibska's glass sculptures will be on view in the Pilchuck Glass School Gallery.
A Year of Photography with Wall Space
Wall Space is a fine art photography gallery located in Pioneer Square. We have been working with them to showcase some wonderful photography talents in Little City, our gallery and event space on Capitol Hill.
On July 10, we will host an artist's reception for Seattle native, Gregg Krogstad. Gregg has been an architectural photographer for more than 20 years. For this show, Gregg will show off some of his pinhole photographs.
Halibut with Fennel Broth and Stringozzi al'Arancia
- 1¼ pound halibut filet, divided into 4 pieces
- 1 pound Stringozzi all'Arancia (orange scented pasta)
- 2 fennel bulbs
- ½ white onion
- 2 cups water (or vegetable stock)
- ¼ Dry White Wine
- 1 bunch lacinato kale (aka dino kale), large chiffonade
- 3 cloves minced garlic
- 2 each oranges
- Extra virgin olive oil
Preheat Oven to 400°
Fennel Broth: Cut tops off fennel bulbs and set aside. Small dice 1½ fennel bulbs and all of the onion. In a sauce pot add water (or vegetable stock) and white wine. Add fennel/onion mix to pot, then simmer over medium heat until al dente. Remove fennel and onion and reduce stock until about 1 cup remains. Put the fennel/onion mix back into the broth and keep hot until service.
Halibut: Season the halibut filet with salt and pepper. In a hot sauté pan add 1 tablespoon olive oil. Sear halibut until golden brown, flip and sear other side. Cook in 400 degree oven until done. About 8-10 minutes depending on thickness.
Pasta: In a large pot, bring salted water to a boil. Add pasta and cook until al dente. Drain pasta and rinse with hot water.
Kale: In a large sauté pan over medium-high heat, add 3 tablespoons of extra virgin olive oil. Heat until oil is shimmering. Add garlic and kale. Season with salt and pepper. Cook 1-2 minutes, until wilted.
Garnish: Shave remaining ½ bulb of fennel with a vegetable peeler. Peel oranges and section segments. Mix fennel and oranges with some fennel franz (green, whispy tops), extra virgin olive oil, salt and pepper.
Plating: Divide pasta into 4 individual pasta bowls or deep plates. Top the pasta with the kale. Gently set halibut filets on the kale and pasta. Ladle broth over the top of the halibut. Garnish each filet.
- 3 bunches Spring raab (lacinato kale, arugula, tuscan green, dino kale raabs all work)
- 3 cloves minced garlic
- 3 tablespoons minced ginger
- 4 tablespoons sesame oil
- 4 tablespoons mirin (Japanese rice wine)
- 2 tablespoons rice vinegar
- 6 tablespoons sweet black soy sauce
Heat grill to medium high. Wash raab. Toss with mirin, sesame oil, garlic and rice vinegar. Grill until stems are tender and raab is wilted. Cut into 2 inch pieces. Place on serving platter and sprinkle with ginger. Drizzle with soy sauce and serve.
- 3 Large Strawberries, sliced
- 4 Large Basil Leaves, torn
- 1 Lime, halved
- 4 teaspoons of sugar
- 1 oz. Bacardi Silver
- 1 oz Bacardi Gold
- 4 oz. Soda
- Splash of Pimm's No.1
In a shaker, muddle strawberries, basil, sugar with 1 oz of rum. Muddle in ½ the lime and add the remainder of the rum. Fill the shaker with ice and vigorously shake to infuse the rum. Pour into a tall serving glass with ice. Top with 4 oz of soda and a splash of Pimm’s No. 1. Squeeze the rest of the lime on top and garnish with basil.