CRAFTkitchen
Southwestern Chicken Salad, Green Goddess Dressing
Elotes Dip, Lime Tortilla Chips
Spanish Rice
Cilantro Lime Black Beans
Cotija, Cilantro, Lime, Sour Cream, Guacamole, Pico de Gallo
Corn Tortillas
Flour Tortillas
Shrimp Ceviche
Chicken Tinga Tacos
Pork Carnitas Tacos
Churros
Chocolate Tres Leches
Strawberry Kouign Amann
Triple Chocolate Cookie
Chocolate Chip Sea Salt Caramel Cookie
Peach Almond Croissant
Thrilled to #supportlocal with an office favorite, CRAFTkitchen once again catered lunch on Thursday, Chef Blinn predictably arriving early with all the necessary items and this time presenting attendees with a Latin-themed meal before heading to Utah and a weekend of coaching his son’s baseball team.
By no means a “Mexican” Restaurant, but nonetheless offering Meats such as Carnitas and Chorizo daily as part of Omelets, Bennys and more, it was around 11:20am that Jaret 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 Ceviche, each individual shooter chilled with 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 Beans and Rice also performed admirably.
Not about to forget Dessert, a platter of Chocolate Tres Leches plus two trays of Churros receiving universal praise, it was as an added bonus that four larger Baked Goods were provided, CRAFTkitchen’s signature Kouign Amann currently dressed in fresh Strawberries while two Cookies and an Almond Croissant stuffed with juicy Peaches were also textbook in terms of texture and a reminder of Jaret’s many years as an executive Pastry Chef from Bellagio to Red Rock.
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 in the era post-COVID 19 it will be that same dedication which draws guests back, reminding guests of what made Jaret and Tami’s place great to begin with.
RECOMMENDED: Elote Dip, Shrimp Ceviche, Chicken Tinga, Cilantro Lime Black Beans, Churros, Strawberry Kouign Amann, Peach Almond Croissant.
AVOID: N/A.
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.
www.craftkitchenlv.com
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