Shrimp Ceviche Tostadas
Pulled Chicken Tacos
Chorizo Chilaquiles with Roasted Tomatillos
Elote Dip with Lime Chips
Mixed Berry Tart, Exotic Fruit Tart, Chocolate Ganache Tart
Strawberry Vanilla Macaron
Tropical Fruit Mousse
Mixed Berry Cheesecake
Chai Tea White Chocolate Mousse with Blood Orange and Caramel
Raspberry Chocolate Mousse Dome
Commemorating one year of #supportlocal catering efforts it was in postponed celebration of Cinco de Mayo that CRAFTkitchen once again served lunch at the office, Mrs. Tami Blinn predictably arriving early with all the necessary items and husband Jaret providing a wide range of staff favorites plus a few new items that were equally delicious
By no means a “Mexican” Restaurant, but at the same time offering Meats such as Carnitas and Chorizo daily as part of Omelets, Bennys and more, it was around 11:20am that Tami and an assistant arrived porting several trays and bowls all maintained at appropriate temperatures, a build-your-own Taco bar particularly impressive thanks to condiments including housemade Guacamole, Lime Tortilla Chips, Pico de Gallo and Salsa.
Always well-portioned and fair-priced, a group of twenty-five getting their fill with plenty of leftovers packed to-go, it was beginning with aforementioned Tacos that several Hispanic employees praised both Tinga-style Chicken and slowly simmered Pork, the light acidity of each pairing nicely with mashed Avocados bright with Garlic plus julienned Radish, diced Onions and more.
Additionally impressing with Tostadas, each round remaining crisp beneath a sizable Tiger Shrimp bathed in Citrus, it was after eyeing “Elote Dip” with skepticism that word quickly spread of it being delicious, all the flavors of Street Corn delivered amidst the texture of Korean Corn Cheese while CRAFTkitchen’s Chilaquiles also performed well thanks to on-site assembly which prevented Chips from being even the slightest bit soggy.
Not about to forget Dessert, a platter of two-bite Tarts seeing both Berries with Custard as well as Dark Chocolate fare better than overly-sour yellow Gel, it was as an added bonus that six larger Pastries were provided, an oversized Macaron crackling softly to yield Vanilla Frosting and Strawberry Jam while Tropical Fruit Mousse outperformed the Tart thanks to cream which helped offset otherwise cloying Passion Fruit.
Once again impressing with an Apple Tart, Crust holding up well to both Custard and Fruit garnished with Cinnamon-Sugar, it had been a while since Chef Blinn’s rich yet light Cheesecake had been tasted, while two new creations saw Raspberry unsurprisingly pair well with Chocolate and Chai match its unique flavor to Caramel Glaze and a Blood Orange center.
N/A: Making it blog policy to not ‘rate’ places based on catering alone CRAFTkitchen has always gone the extra mile to assure off-site dining is every bit as delicious as inside the Restaurant on South Eastern, and on day 366 of #supportlocal the team at CRAFTkitchen once again made every moment spent coordinating these meals worthwhile.
RECOMMENDED: Elote Dip, Shrimp Ceviche Tostadas, Chilaquiles, Mixed Berry Tart, Apple Tart, Chai Tea White Chocolate Mousse.
AVOID: Exotic Fruit Tart, because Passion Fruit ruins everything.
TIP: See the website for sample catering items or contact the Restaurant directly with a budget and let them do what they do best.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.