Our Catering Offerings:
We also offer customized catering geared primarily towards dinner parties and special events. Choose from any of our previous menu items or let us know if you are looking for something specific. We also can provide a wide-range of both hot and cold hors d'oeuvres and appetizers. This offerings range from those that don’t want to do all the food preparation themselves and want a little help, to those that want a full-service catering experience. We can provide bowls of Basque Stew for a large party to root for your favorite football team, or treat your boss and her husband to a 10-course tasting menu….all in the comfort of your own home. We will work with you to create an exceptional event. For Inquiries, please email contact@CookDC.com.
Here is an example of one of our customized menus for a private event with the theme, "Make America Eat Again:"
Welcome to America!
Mississippi
Charcuterie Plate
Head Cheese, Pickled Chanterelles, Sweet & Sour Mustard, Crostini
Georgia
Tempura Zucchini Blossoms
Georgia Peaches, Goat Cheese, Vincotto Drizzle
Chicago, Illinois
Black Truffle Explosion - Alinea’s Signature Dish
Ravioli, Truffles, Veal Gelatin, Parmesan-Reggiano
New York
Armenian Cucumber Sorbet
Armenian Cucumbers, Lemon, Paprika, Simple Syrup
South Carolina
Fried Green Tomatoes
BBQ Duck Confit, Pickled Apples & Jalapenos, Merquen Remoulade
San Francisco, California
Cioppino
Scallop & Shrimp Mousse, Mussels, Loup de Mer, Saffron Broth & a Lobster Bisque Froth
Texas
Chicken Fried “Steak”
Veal Cheeks, Bone Marrow Pepper Gravy
Virginia
Tobacco Sorbet
Kedeem Grape Juice, Pimentón, Simple Syrup
Pennsylvania
Meatloaf!
Venison, Garlic-Wilted Spinach, Cherry Gastrique
Santa Maria, California
Santa Maria BBQ
Grass Fed Tri Tip Steak, Santa Maria Salsa, Garlic Bread
Here is an example of a menu with a New England and Italian American flair:
Passed Hors d'Oeuvres
Deconstructed Lobster Rolls
Maine Lobster, Garlic Aioli, Tarragon, Mâche, New England Roll
Stuffed Piquillo Peppers
Wild Mushrooms, Honey Goat Cheese, Guindilla Pepper, Hand-Cut Crostini
Cheese Plate
Gorgonzola “Mountain” – Lombardia, Italy – Cow - Aged 12 months
Nuvola di Pecora – Emilia-Romania, Italy – Sheep – Aged 2 Months
Selles-Sur-Cher - Sologne, France – Goat – Aged 6 Months
Served with Pickled Cauliflower & Apple, Dried Cherries, Candied Walnuts, Sweet & Sour Mustard, Hot Pepper Jelly, Vincotto and Hand Cut Crostini
Menu
Mixed Italian Baby Chicory Salad
Trevisano, Castelfranco, Chioggia, Tardivo, Rosa di Verona, Honey Goat Cheese, Green Grapes, Toasted Walnuts, & Creamy Pepper Dressing
Bordade
Salt Cod, Yukon Gold Potatoes, Merquen Remoulade
New England Clam Chowder
Fresh Quohog Clams, Sous Vide Pancetta, Parsley Oil, Oyster Crackers
Intermezzi
Basil Sorbet
"Pillows from Heaven" Gnocchi Carbonara
Potato Gnocchi, Basil Pesto, Guanciale (smoked pork jowl), Sous Vide Duck Yolk, 5-Year Aged Parmesan Reggiano
Potato Blini
Yukon Gold Blinis, Sous Vide Double Smoked Pork Belly, Vermont Cheddar Mornay Sauce, Crème Fraîche, Chives
Bistecca alla Fiorentina
Sous Vide Beef Tenderloin, Chianti Reduction Sauce, Coarse Polenta, Garlic-Wilted Spinach
Grandma’s Apple Pie
Fuji Apples, Dried Cherries, Pie Crust “Coins,” Homemade Vanilla Ice-Cream
Individual Tiramisu “Parfait”
Vanilla Ladyfingers, Sweetened Mascarpone, Coffee, Masala, Cocoa Powder
Here is an example of a Spanish/Basque Menu:
A Basque Celebration
Assorted Pintxos (Basque Tapas)
Vegetarian
Pimientos de Gernika with Sea Salt
Goat Cheese stuffed Piquillo Peppers with a Sherry Vinegar Reduction
Fresh Black Mission Figs Marinated in Sherry with Aged Goat Cheese
Pipérade (stewed onions, peppers and tomatoes)
Grilled Peaches with Vinegar de Jerez Aged 50-Years
Fish
Manzanilla Olives, Guindilla Peppers and Boquerones (White Anchovies)
Charred Octopus with Garlic Chips, Preserved Lemon, and Piment d'Espelette
Pork
Chorizo, Petit Basque (Sheep’s Cheese), and Guindilla Peppers
Black Mission Figs With Honey and Petit Basque (Sheep’s Cheese) wrapped in Serrano Ham
Duck
Duck Confit Montaditos - Serrano Ham, Black Cherry Confit, Pria Azul (Blue Cheese)
Beef
Sous Vide Beef Tongue, Black Cherry Confit, and Picon de Bejes-Tresviso (Blue Cheese)
Piquillo Peppers stuffed with Braised Oxtail & Honey Goat Cheese
Cheese Plate
Picon de Bejes-Tresviso
Raw Cow – Aged 3 months; Tresviso; Buttery, Balanced, Salty
Pria Azul
Mixed Blue – Raw Cow, Sheep, Goat – Aged 5 Months – Austurias – Cedar Smoked, Creamy, Sweet
Barra Madurat
Pasteurized Goat – Aged 2 month; Catalonia; Minerally and Fungal
Beato de Tabara
Raw Goat – Aged 2 months – Zamora – Goaty (that is an actual word in Cheeseland…), Earthy, Bright
Manchego
Pasteurized Sheep – Aged 1 Years; From the La Manchega Sheep, Creamy and Tangy
Mains
Txerrikume Errea (Roasted Suckling Pig)
Roasted Fennel, Pipérade, Piment d'Espelette
Chipirones En Su Tinta (Squid in its own Ink)
Baby Squid, Pipérade, Cuttlefish Ink, Piment d'Espelette
Paella (not Basque, but Catalonian….we were not allowed to just serve the squid!)
Bomba Rice, Pipérade, Chorizo, Maine Lobsters, PEI Musslles, Gulf Prawns, Wild Sea Scallops, Quahog Clams, Escargot, Saffron Crème Fraiche, Piment d'Espelette
Salad
Hydro Boston Lettuce Salad
Manchego, Marcona Almonds
Dessert
Miguelitos (Spanish Chocolate Cream Filled Pastries)
Flan de Leches
Preserved Lemon Ice Cream
Cocktail
Marianito
Vermouth Lacuesta Rojo, Gin, Compari, Angostura Bitters, Orange
Careers
We are growing quickly and always looking for great additions to the team, including sales and marketing, operations, logistics, delivery drivers and prep chefs. If interested, please contact us at contact@CookDC.com.
General Inquiries
For general inquiries, comments, and/or suggestions, please contact us at contact@CookDC.com, or use the form below.
